CN107361344A - A kind of processing method of cold press peanut meal flavor seasoning - Google Patents
A kind of processing method of cold press peanut meal flavor seasoning Download PDFInfo
- Publication number
- CN107361344A CN107361344A CN201710590914.1A CN201710590914A CN107361344A CN 107361344 A CN107361344 A CN 107361344A CN 201710590914 A CN201710590914 A CN 201710590914A CN 107361344 A CN107361344 A CN 107361344A
- Authority
- CN
- China
- Prior art keywords
- peanut
- cold press
- processing method
- peanut meal
- flavor seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 54
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 54
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 54
- 235000020232 peanut Nutrition 0.000 title claims abstract description 54
- 235000012054 meals Nutrition 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 241001553178 Arachis glabrata Species 0.000 title abstract 6
- 241001061106 Sargocentron rubrum Species 0.000 claims abstract description 17
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 16
- 108010038807 Oligopeptides Proteins 0.000 claims abstract description 10
- 102000015636 Oligopeptides Human genes 0.000 claims abstract description 10
- 244000105624 Arachis hypogaea Species 0.000 claims description 48
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000013049 sediment Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000002137 ultrasound extraction Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 102000005158 Subtilisins Human genes 0.000 claims description 4
- 108010056079 Subtilisins Proteins 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 4
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000015816 nutrient absorption Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000001228 trophic effect Effects 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 description 5
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- -1 amino acid Amino acid Chemical class 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention is on a kind of processing method of cold press peanut meal flavor seasoning, in order to improve the utilization rate of cold press peanut meal, optimize the extraction of peanut protein, hydrolyze peanut oligopeptides, promote nutrient absorption, improve the quality and trophic structure of product, improve product nutritive value, peanut red coat polyphenol is reclaimed, strengthens antioxidation activity.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of processing method of cold press peanut meal flavor seasoning.
Background technology
Biologically active peptide is prepared using peanut cake protein, deep processing, higher value application are carried out to peanut meal, turned waste into wealth,
With great economic and social benefit.But because peanut cake protein is there occurs serious degenerative, in general commercial protease is to it
The hydrolysis efficiency of hydrolysis is not high, and offending bitter taste can be produced in enzymolysis process, influences the acceptability of peanut meal product.
During peanut oil cold-squeezing successfully solves the squeezing of peanut oil high temperature, the problem of albuminous degeneration is serious, make peanut processing mistake
Albumen and grease have obtained efficiently thoroughly separating in journey.Also to realize peanut meal deep processing, high-valued provide possibility.
Peanut red coat is the byproduct during peanut processing, containing abundant aldehydes matter, has well anti-oxidant
Activity, the concern of domestic and international researcher is enjoyed all the time.However, the separation of single aldehydes matter and its anti-in peanut red coat
Oxidation activity is fresh to be reported less, and application of the peanut red coat polyphenol in meat products waits to study.Liu Cui exists《Peanut red coat polyphenol
Preparation and its antioxidation activity research》The preparation of peanut red coat polyphenol is optimized, analyzes peanut red coat polyphenols
Composition, is separated to its component, compares the difference of antioxidation activity between different component, to further utilizing peanut red coat
Polyphenol provides theoretical foundation.
The content of the invention
The present invention optimizes the extraction of peanut protein, hydrolyzes peanut oligopeptides, promote to improve the utilization rate of cold press peanut meal
Nutrient absorption, improve the quality and trophic structure of product, improve product nutritive value, reclaim peanut red coat polyphenol, strengthen antioxygen
Change activity, there is provided a kind of processing method of cold press peanut meal flavor seasoning.
A kind of processing method of cold press peanut meal flavor seasoning, it is characterised in that it is made up of following step：
1）, cold press peanut meal dry, pulverize to 40-60 mesh, add 5-6% glucose, 20-25 times measure water, be sufficiently stirred, use
Dietary alkali regulation PH is 8-8.5, and constant temperature adds 3600-3650U/g Alcalase hydrolysis 100-105 minutes to 50-55 DEG C；
2）, by step 1 gains constant temperature water bath to 55-58 DEG C, add 2000-2100U/g N120P, hydrolyze 60-65 minutes,
30-35 minutes are centrifuged in 3000-4000r/min, take supernatant to obtain peanut oligopeptides powder, and leave and take down in -18-0 DEG C of freeze-dryings
Layer precipitation refrigeration is standby；
3）, by the addition of step 2 gained lower sediment 5-6 times measure n-hexyl alcohol, extract 24-26 hours, centrifuging and taking lower sediment is simultaneously done
It is dry, by xeraphium with solid-liquid ratio 1:40-45（g/mL）The ethanol solution that volume fraction is 55-65% is added, in 45-55 DEG C, 220-
240W ultrasonic extraction 13-15 minutes, 15-20 minutes are centrifuged in 5000-6000r/min, supernatant is taken and reclaims ethanol, freezing is dry
It is dry to obtain peanut red coat polyphenol；
4）, step 2 gained peanut oligopeptides powder added into 0.3-0.35% step 3 gained peanut red coats polyphenol, 30-35% monosodium glutamates, 10-
12% chickens' extract, 13-15% Chinese yam polysaccharides, 13-15% converted starches, the ethanol solution that volume fraction is 90-95% is sprayed, makes mixture
Moisture reaches 9-11%, extruder grain, crosses 20-40 mesh sieves, in 45-50 DEG C of heated-air drying 60-90 minute, dispenses kept dry.
It is an advantage of the invention that：
The processing method of a kind of cold press peanut meal flavor seasoning of the present invention, by cold press peanut meal drying and crushing, dissolved dilution, warp
Alcalase and N120P complex enzymes are digested, and can greatly improve the yield of peanut functional oligopeptides, extremely significant to reduce flower
The peptide chain length of raw functional oligopeptides system.Small peptide is easier to absorb, and avoids the absorption between amino acid from competing, when animal due to
When disease or other factors are unable to good absorption to certain amino acid, it can be provided by adding the small peptide containing such a amino acid
Amino acid, this absorption advantage of small peptide have very big potential trophism.Not only mechanism of absorption is better than the short skin of feature
Amino acid, but also with the incomparable functional activity of several amino acids, such as anti-hypertension, antioxidation, improve element
Absorption and mineral matter transport, immunological regulation, antithrombotic, norcholesterol etc..Extraction peanut red coat polyphenol, peace are reclaimed with organic solvent
Complete convenient, ethanol is recyclable.With reference to ultrasonic extraction, shorten extraction time, avoid polyphenol from being thermally decomposed.Peanut red coat polyphenol has
Antibacterial, antioxidation, strengthen product stability, Shelf-life.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of cold press peanut meal flavor seasoning, it is characterised in that it is made up of following step：
1）, cold press peanut meal dry, pulverize to 40 mesh, add 5% glucose, 25 times of amount water, be sufficiently stirred, adjusted with dietary alkali
It is 8 to save PH, and to 53 DEG C, the Alcalase for adding 3650U/g is hydrolyzed 105 minutes constant temperature；
2）, by step 1 gains constant temperature water bath to 56 DEG C, add 2100U/g N120P, hydrolyze 60 minutes, in 4000r/min
Centrifugation 30 minutes, supernatant is taken to obtain peanut oligopeptides powder, and it is standby to leave and take lower sediment refrigeration in -18 DEG C of freeze-dryings；
3）, step 2 gained lower sediment is added to 5 times of amount n-hexyl alcohols, extract 24 hours, centrifuging and taking lower sediment and drying, will
Xeraphium is with solid-liquid ratio 1:40（g/mL）The ethanol solution that volume fraction is 55% is added, is divided in 45 DEG C, 240W ultrasonic extractions 13
Clock, centrifuged 15 minutes in 5000r/min, take supernatant and reclaim ethanol, be freeze-dried to obtain peanut red coat polyphenol；
4）, by step 2 gained peanut oligopeptides powder add 0.3% step 3 gained peanut red coat polyphenol, 30% monosodium glutamate, 10% chickens' extract, 15%
Chinese yam polysaccharide, 13% converted starch, the ethanol solution that volume fraction is 90% is sprayed, mixture moisture is reached 9%, extruder grain,
20 mesh sieves are crossed, in 45 DEG C of heated-air dryings 80 minutes, dispense kept dry.
Claims (5)
1. a kind of processing method of cold press peanut meal flavor seasoning, it is characterised in that it is made up of following step：
1）, cold press peanut meal dry, pulverize to 40-60 mesh, add 5-6% glucose, 20-25 times measure water, be sufficiently stirred, use
Dietary alkali regulation PH is 8-8.5, and constant temperature adds Alcalase hydrolysis 100-105 minutes to 50-55 DEG C；
2）, by step 1 gains constant temperature water bath to 55-58 DEG C, add N120P, hydrolyze 60-65 minutes, in 3000-4000r/
Min centrifuges 30-35 minutes, takes supernatant to obtain peanut oligopeptides powder, and it is standby to leave and take lower sediment refrigeration in -18-0 DEG C of freeze-dryings
With；
3）, by the addition of step 2 gained lower sediment 5-6 times measure n-hexyl alcohol, extract 24-26 hours, centrifuging and taking lower sediment is simultaneously done
It is dry, by xeraphium with solid-liquid ratio 1:40-45（g/mL）The ethanol solution that addition volume fraction is 55-65%, ultrasonic extraction, in
5000-6000r/min centrifuges 15-20 minutes, takes supernatant and reclaims ethanol, is freeze-dried to obtain peanut red coat polyphenol；
4）, step 2 gained peanut oligopeptides powder added into 0.3-0.35% step 3 gained peanut red coats polyphenol, 30-35% monosodium glutamates, 10-
12% chickens' extract, 13-15% Chinese yam polysaccharides, 13-15% converted starches, the ethanol solution that volume fraction is 90-95% is sprayed, makes mixture
Moisture reaches 9-11%, extruder grain, crosses 20-40 mesh sieves, heated-air drying, dispenses kept dry.
A kind of 2. processing method of cold press peanut meal flavor seasoning according to claim 1, it is characterised in that step
1Alcalase dosage is 3600-3650U/g.
A kind of 3. processing method of cold press peanut meal flavor seasoning according to claim 1, it is characterised in that step 2
N120P dosage is 2000-2100U/g.
A kind of 4. processing method of cold press peanut meal flavor seasoning according to claim 1, it is characterised in that step 3 ultrasound
Extraction process is：In 45-55 DEG C, 220-240W ultrasonic extraction 13-15 minutes.
A kind of 5. processing method of cold press peanut meal flavor seasoning according to claim 1, it is characterised in that step 4 hot blast
Drying process is：In 45-50 DEG C of heated-air drying 60-90 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710590914.1A CN107361344A (en) | 2017-07-19 | 2017-07-19 | A kind of processing method of cold press peanut meal flavor seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710590914.1A CN107361344A (en) | 2017-07-19 | 2017-07-19 | A kind of processing method of cold press peanut meal flavor seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107361344A true CN107361344A (en) | 2017-11-21 |
Family
ID=60306736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710590914.1A Pending CN107361344A (en) | 2017-07-19 | 2017-07-19 | A kind of processing method of cold press peanut meal flavor seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107361344A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273050A (en) * | 2000-05-09 | 2000-11-15 | 王戈 | Spices flavouring with chicken taste |
| CN1748560A (en) * | 2005-10-10 | 2006-03-22 | 浙江大学 | Tea poly phenol detoxicating monosodium glutamate and its producing method |
| CN102919802A (en) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | Maigre and fresh seasoning of tea polysaccharides |
| CN102919804A (en) * | 2012-10-30 | 2013-02-13 | 上海爱普食品工业有限公司 | Preparation method for natural MSG (Monosodium Glutamate) substitute |
| CN106942686A (en) * | 2017-03-01 | 2017-07-14 | 浙江省农业科学院 | A kind of food ingredient and preparation method thereof |
-
2017
- 2017-07-19 CN CN201710590914.1A patent/CN107361344A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1273050A (en) * | 2000-05-09 | 2000-11-15 | 王戈 | Spices flavouring with chicken taste |
| CN1748560A (en) * | 2005-10-10 | 2006-03-22 | 浙江大学 | Tea poly phenol detoxicating monosodium glutamate and its producing method |
| CN102919802A (en) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | Maigre and fresh seasoning of tea polysaccharides |
| CN102919804A (en) * | 2012-10-30 | 2013-02-13 | 上海爱普食品工业有限公司 | Preparation method for natural MSG (Monosodium Glutamate) substitute |
| CN106942686A (en) * | 2017-03-01 | 2017-07-14 | 浙江省农业科学院 | A kind of food ingredient and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘翠: "花生红衣多酚的制备及其抗氧化活性研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 张宇昊: "花生短肽制备及其功能活性研究", 《中国博士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 苏国万: "花生粕酶解及其产物呈味特性研究", 《中国博士学位论文全文数据库 工程科技Ⅰ辑》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101948897B (en) | Method for extracting shinyleaf yellowhorn oil, shinyleaf yellowhorn polysaccharide and shinyleaf yellowhorn protolysate peptide from shinyleaf yellowhorn | |
| CN103783254A (en) | Preparation method of yak bone collagen peptide | |
| CN101766251A (en) | Method for extracting modified plasma protein powder and bioactive peptide for enriching blood from pig blood | |
| CN1836669A (en) | Method for preparing sheep placenta extract | |
| CN109022527A (en) | A kind of quinoa polypeptide and preparation method thereof with hypotensive activity | |
| CN110746515B (en) | Lycium barbarum polysaccharide, lycium barbarum red element and lycium barbarum polypeptide prepared by synchronous separation and preparation method thereof | |
| CN102860450B (en) | Compound nutrition powder rich in kudzu root cellulose oligosaccharide and preparation method thereof | |
| CN102965410A (en) | Method for extracting synanthrin from burdock | |
| CN1934982A (en) | Method for preparing yeast peptide utilizing beer yeast | |
| CN104938604A (en) | Comprehensive aquatic product processing leftover utilization method | |
| CN102919890B (en) | Composite, preparation method thereof and food comprising composite | |
| CN102134285A (en) | Method for preparing polysaccharide of defective porphyra haitanensis | |
| CN105707729A (en) | Process for preparing deer bone powder | |
| CN105996028A (en) | Ginger extract, ginger fiber and preparation method of ginger extract and ginger fiber | |
| CN103070431A (en) | Kelp extract iodine tablet and preparation method thereof | |
| CN106889295A (en) | A kind of preparation method of live body sea stichopus japonicus active peptide | |
| CN108634296A (en) | A kind of snowy peak Gallus domesticlus brisson peptide nutrient powder and preparation method thereof | |
| CN107361344A (en) | A kind of processing method of cold press peanut meal flavor seasoning | |
| CN105018557A (en) | Preparation method of pumpkin seed meal small peptides | |
| JP3505474B2 (en) | Extraction method of mushroom components | |
| CN103497828B (en) | Maize peel using method | |
| CN112143767B (en) | Manufacturing method of perinereis aibuhitensis protein source ACE inhibitory peptide | |
| CN108546620A (en) | A kind of deer ginseng small-molecular peptides nourish wine and preparation method thereof | |
| CN106562421A (en) | Preparation method of calcium-rich spirulina and poultry egg compound polypeptide food | |
| CN103960631B (en) | A kind of fermented type Sargassum solid-state seasoning product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171121 |