CN107853709A - A kind of Queensland nut polypeptide production methods - Google Patents
A kind of Queensland nut polypeptide production methods Download PDFInfo
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- CN107853709A CN107853709A CN201711011417.8A CN201711011417A CN107853709A CN 107853709 A CN107853709 A CN 107853709A CN 201711011417 A CN201711011417 A CN 201711011417A CN 107853709 A CN107853709 A CN 107853709A
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- queensland nut
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- 240000007575 Macadamia integrifolia Species 0.000 title claims abstract description 45
- 235000018330 Macadamia integrifolia Nutrition 0.000 title claims abstract description 45
- 235000003800 Macadamia tetraphylla Nutrition 0.000 title claims abstract description 45
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 28
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 28
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
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- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 239000000725 suspension Substances 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 235000009566 rice Nutrition 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 4
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 208000001953 Hypotension Diseases 0.000 abstract description 2
- 230000002929 anti-fatigue Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 208000021822 hypotensive Diseases 0.000 abstract description 2
- 230000001077 hypotensive effect Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000005772 leucine Nutrition 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a kind of Queensland nut polypeptide production methods.The Queensland nut polypeptide production methods of the present invention are the enzymolysis extracting polypeptides from Queensland nut, are passed through：A, crush；B, the homogeneous of suspension；C, constant temperature digests；D, boiling water sterilizes；E, centrifuge；F, it is freeze-dried, obtains Queensland nut polypeptide powder.The present invention prepares polypeptide by enzyme process can improve Queensland nut cake protein utilization rate.The polypeptide nature that the inventive method obtains is more stable, and yield is high relative to other drying modes.By the Queensland nut polypeptide molecular weight for preparing of the present invention is low, product stability is good, there is good antifatigue, hypotensive, anti-oxidant and other effects.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of Queensland nut polypeptide production methods.
Background technology
Queensland nut rich in nutrition content, kernel is in addition to containing higher fat, also containing at a relatively high protein and carbon
Hydrate, also rich in calcium, phosphorus, iron and B family vitamin thiamine, riboflavin and nicotinic acid.Macadimia nut oil has plurality kinds of health care
Function, the grouts after oil expression remain the full nutriment of Queensland nut, have higher nutritive value, but be primarily now used as
Feed, cause the significant wastage of resource, the accessory substance Queensland nut dregs of rice after oil expression contain the protein of high level, glutamic acid,
Arginine, aspartic acid, leucine and lysine, it is to improve having for Queensland nut cake protein utilization rate to prepare polypeptide by enzyme process
One of effect approach.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation method of Queensland nut polypeptide, after solving oil expression
Queensland nut dregs of rice utilization rate is low, and protein resource wastes problem.For above-mentioned technical problem of determining, the technical solution adopted in the present invention
It is：A kind of preparation method of Queensland nut polypeptide, comprises the following steps：
A, crush：Hydraulic pressure squeezes the Queensland nut dregs of rice and crosses 60 mesh sieves after the crushing of plant pulverizer, obtains Queensland nut dregs of rice powder；
B, the homogeneous of suspension：Queensland nut dregs of rice powder after crushing adds water to mix well, and is uniformly mixed liquid through homogenizer homogeneous；
C, constant temperature digests：Mixed liquor is preheated into 10min in boiling water, 50~60 DEG C is cooled to and adds protease, adjusts pH value extremely
7.0~8.5, constant temperature digests 6~8 hours, and enzymolysis liquid is made；
D, boiling water sterilizes：Enzymolysis liquid is incubated 5~8 minutes in boiling water bath；
E, centrifuge：Enzymolysis liquid Jing Guo enzyme deactivation is centrifuged into 10 min in centrifuge, takes supernatant；
F, it is freeze-dried：By supernatant cryogenic freezing 24 hours, it is freeze-dried to obtain Queensland nut in freeze drier
Polypeptide powder.
In the step b, the mixing quality ratio of Queensland nut dregs of rice powder and water is 1:4~6.
In the step b, homogenization pressure is 25~30MPa.
Protease used is neutral proteinase in the step c, enzyme concentration 3200U/g.
It is -50 DEG C that condition is freeze-dried in the step f, 25Pa.
Advantage of the invention is that：Queensland nut rich in nutrition content, the nut dregs of rice after extracting oil equally remain wherein
Most nutritional ingredient, it is to improve Queensland nut cake protein utilization rate to prepare polypeptide by enzyme process.It is hard that the present invention prepares Australia
Fruit polypeptide is carried out by the way of freeze-drying, and obtained polypeptide nature is more stable, and yield is high relative to other drying modes.
By the Queensland nut polypeptide molecular weight for preparing of the present invention is low, product stability is good, there is good antifatigue, hypotensive, antioxygen
Change and other effects.
Embodiment
With reference to embodiment, the present invention will be further described：
A kind of preparation of Queensland nut polypeptide of embodiment 1, comprises the following steps：
A, crush：Hydraulic pressure squeezes the Queensland nut dregs of rice and crosses 60 mesh sieves after the crushing of plant pulverizer, obtains Queensland nut dregs of rice powder；
B, the homogeneous of suspension：Queensland nut dregs of rice powder after crushing adds water to mix well, and is uniformly mixed liquid through homogenizer homogeneous,
Homogenization pressure is 25MPa；The mixing quality ratio of Queensland nut dregs of rice powder and water is 1:5；
C, constant temperature digests：Mixed liquor is preheated into 10min in boiling water, 50 DEG C is cooled to and adds neutral proteinase, enzyme concentration is
3200U/g, adjusting pH value, constant temperature digests 8 hours, and enzymolysis liquid is made to 7.0；
D, boiling water sterilizes：Enzymolysis liquid is incubated 5 minutes in boiling water bath；
E, centrifuge：By the enzymolysis liquid Jing Guo enzyme deactivation in centrifuge（4000 r/min）10 min are centrifuged, take supernatant；
F, it is freeze-dried：By supernatant cryogenic freezing 24 hours, it is freeze-dried to obtain Queensland nut in freeze drier
Polypeptide powder, freeze-drying condition are -50 DEG C, 25Pa.
A kind of preparation of Queensland nut polypeptide of embodiment 2, comprises the following steps：
A, crush：Hydraulic pressure squeezes the Queensland nut dregs of rice and crosses 60 mesh sieves after the crushing of plant pulverizer, obtains Queensland nut dregs of rice powder；
B, the homogeneous of suspension：Queensland nut dregs of rice powder after crushing adds water to mix well, and is uniformly mixed liquid through homogenizer homogeneous,
Homogenization pressure is 30MPa；The mixing quality ratio of Queensland nut dregs of rice powder and water is 1: 6；
C, constant temperature digests：Mixed liquor is preheated into 10min in boiling water, 50 DEG C is cooled to and adds neutral proteinase, enzyme concentration is
3200U/g, adjusting pH value, constant temperature digests 6 hours, and enzymolysis liquid is made to 8.5；
D, boiling water sterilizes：Enzymolysis liquid is incubated 8 minutes in boiling water bath；
E, centrifuge：By the enzymolysis liquid Jing Guo enzyme deactivation in centrifuge（5000 r/min）10 min are centrifuged, take supernatant；
F, it is freeze-dried：By supernatant cryogenic freezing 24 hours, it is freeze-dried to obtain Queensland nut in freeze drier
Polypeptide powder, freeze-drying condition are -50 DEG C, 25Pa.
Claims (5)
- A kind of 1. preparation method of Queensland nut polypeptide, it is characterised in that：Comprise the following steps：A, crush：Hydraulic pressure squeezes the Queensland nut dregs of rice and crosses 60 mesh sieves after the crushing of plant pulverizer, obtains Queensland nut dregs of rice powder；B, the homogeneous of suspension：Queensland nut dregs of rice powder after crushing adds water to mix well, and is uniformly mixed liquid through homogenizer homogeneous；C, constant temperature digests：Mixed liquor is preheated into 10min in boiling water, 50~60 DEG C is cooled to and adds protease, adjusts pH value extremely 7.0~8.5, constant temperature digests 6~8 hours, and enzymolysis liquid is made；D, boiling water sterilizes：Enzymolysis liquid is incubated 5~8 minutes in boiling water bath；E, centrifuge：Enzymolysis liquid Jing Guo enzyme deactivation is centrifuged into 10 min in centrifuge, takes supernatant；F, it is freeze-dried：By supernatant cryogenic freezing 24 hours, it is freeze-dried to obtain Queensland nut in freeze drier Polypeptide powder.
- A kind of 2. preparation method of Queensland nut polypeptide according to claim 1, it is characterised in that：In step b, Australia The mixing quality ratio of nut dregs of rice powder and water is 1:4~6.
- A kind of 3. preparation method of Queensland nut polypeptide according to claim 1, it is characterised in that：Homogeneous pressure in step b Power is 25~30MPa.
- A kind of 4. preparation method of Queensland nut polypeptide according to claim 1, it is characterised in that：Egg used in step c White enzyme is neutral proteinase, enzyme concentration 3200U/g.
- A kind of 5. preparation method of Queensland nut polypeptide according to claim 1, it is characterised in that：Freezed in step f dry Dry condition is -50 DEG C, 25Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711011417.8A CN107853709A (en) | 2017-10-26 | 2017-10-26 | A kind of Queensland nut polypeptide production methods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711011417.8A CN107853709A (en) | 2017-10-26 | 2017-10-26 | A kind of Queensland nut polypeptide production methods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853709A true CN107853709A (en) | 2018-03-30 |
Family
ID=61697233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711011417.8A Pending CN107853709A (en) | 2017-10-26 | 2017-10-26 | A kind of Queensland nut polypeptide production methods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107853709A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108670901A (en) * | 2018-06-13 | 2018-10-19 | 中国热带农业科学院环境与植物保护研究所 | It is a kind of using Queensland nut protein peptides and green peel extracting solution as smoothing toner of active constituent and preparation method thereof |
| CN108796015A (en) * | 2018-06-13 | 2018-11-13 | 中国热带农业科学院南亚热带作物研究所 | A method of synchronizing extraction protein peptides and vegetable fat from Queensland nut |
| CN111657468A (en) * | 2020-05-27 | 2020-09-15 | 安徽乐方食品有限公司 | Processing method for enriching antioxidant polypeptide from nut kernels by enzymatic hydrolysis of enzyme preparation |
| CN111662798A (en) * | 2020-06-24 | 2020-09-15 | 云南省热带作物科学研究所 | Macadamia nut wine with high antioxidant function and preparation method thereof |
| CN112674199A (en) * | 2020-12-09 | 2021-04-20 | 广州市金龟寿药品有限公司 | Polypeptide food preservative and preparation method thereof |
| CN113575904A (en) * | 2021-07-21 | 2021-11-02 | 广西南亚热带农业科学研究所 | Mustard-flavored Australia nut paste and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779536A (en) * | 2016-01-13 | 2016-07-20 | 张新宇 | Preparation process of almond blood pressure reducing functional oligopeptides |
-
2017
- 2017-10-26 CN CN201711011417.8A patent/CN107853709A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779536A (en) * | 2016-01-13 | 2016-07-20 | 张新宇 | Preparation process of almond blood pressure reducing functional oligopeptides |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108670901A (en) * | 2018-06-13 | 2018-10-19 | 中国热带农业科学院环境与植物保护研究所 | It is a kind of using Queensland nut protein peptides and green peel extracting solution as smoothing toner of active constituent and preparation method thereof |
| CN108796015A (en) * | 2018-06-13 | 2018-11-13 | 中国热带农业科学院南亚热带作物研究所 | A method of synchronizing extraction protein peptides and vegetable fat from Queensland nut |
| CN108670901B (en) * | 2018-06-13 | 2021-03-23 | 中国热带农业科学院环境与植物保护研究所 | Skin softening lotion with macadamia nut protein peptide and green tangerine peel extract as active ingredients and preparation method thereof |
| CN111657468A (en) * | 2020-05-27 | 2020-09-15 | 安徽乐方食品有限公司 | Processing method for enriching antioxidant polypeptide from nut kernels by enzymatic hydrolysis of enzyme preparation |
| CN111662798A (en) * | 2020-06-24 | 2020-09-15 | 云南省热带作物科学研究所 | Macadamia nut wine with high antioxidant function and preparation method thereof |
| CN112674199A (en) * | 2020-12-09 | 2021-04-20 | 广州市金龟寿药品有限公司 | Polypeptide food preservative and preparation method thereof |
| CN113575904A (en) * | 2021-07-21 | 2021-11-02 | 广西南亚热带农业科学研究所 | Mustard-flavored Australia nut paste and preparation method thereof |
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Application publication date: 20180330 |