CN113475709A - Yeast extract product with fresh-keeping and taste-enhancing functions, preparation method and application thereof - Google Patents
Yeast extract product with fresh-keeping and taste-enhancing functions, preparation method and application thereof Download PDFInfo
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- CN113475709A CN113475709A CN202110817286.2A CN202110817286A CN113475709A CN 113475709 A CN113475709 A CN 113475709A CN 202110817286 A CN202110817286 A CN 202110817286A CN 113475709 A CN113475709 A CN 113475709A
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- yeast extract
- parts
- stuffing
- extract product
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- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 82
- 239000012138 yeast extract Substances 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 229940024606 amino acid Drugs 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- -1 compound amino acid Chemical class 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 12
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000002773 nucleotide Substances 0.000 claims abstract description 12
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 12
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
- 150000001413 amino acids Chemical class 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920001503 Glucan Polymers 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 7
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229920001184 polypeptide Polymers 0.000 claims abstract description 6
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 6
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 6
- 238000001704 evaporation Methods 0.000 claims description 26
- 235000001014 amino acid Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 238000001694 spray drying Methods 0.000 claims description 14
- 230000008020 evaporation Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 9
- 239000004471 Glycine Substances 0.000 claims description 8
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 8
- 101710163270 Nuclease Proteins 0.000 claims description 8
- 235000004279 alanine Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 230000009471 action Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 43
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- FKGDSSDAWPLWAQ-UHFFFAOYSA-N butanedioic acid;sodium Chemical compound [Na].[Na].OC(=O)CCC(O)=O FKGDSSDAWPLWAQ-UHFFFAOYSA-N 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 239000003607 modifier Substances 0.000 description 5
- 206010016807 Fluid retention Diseases 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000413 hydrolysate Substances 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- MRBKEAMVRSLQPH-UHFFFAOYSA-N 3-tert-butyl-4-hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1 MRBKEAMVRSLQPH-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- CIWBSHSKHKDKBQ-MVHIGOERSA-N D-ascorbic acid Chemical compound OC[C@@H](O)[C@@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-MVHIGOERSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- 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
- A23L3/3571—Microorganisms; Enzymes
-
- 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)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a yeast extract product with fresh-keeping and flavor-enhancing functions, a preparation method and application thereof, and relates to the technical field of food processing. The yeast extract-based product comprises the following components: pure yeast extract, sodium glutamate, disodium flavour development nucleotide, disodium succinate, compound amino acid and maltodextrin; wherein the pure yeast extract is rich in various fresh-keeping flavor-enhancing substances such as glucan, trehalose, polypeptide, amino acid and the like; when the seasoning is applied, the seasoning and the quick-frozen stuffing are added into the stuffing and mixed uniformly, so that the usage is simple, the dosage is small, the freshness of the quick-frozen stuffing can be improved, the freshness and the taste of the stuffing are improved, the taste difference between the quick-frozen stuffing and the fresh stuffing is small, and the juicy, smooth and tender and fresh aesthetic feeling of the quick-frozen stuffing are kept.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a yeast extract product capable of improving freshness and freshness of quick-frozen stuffing and a preparation method and application thereof.
Background
With the acceleration of pace of life and the increase of household life, people have more and more demands on convenient foods, and the traditional foods with fillings, such as steamed stuffed buns, boiled dumplings, raw fried dumplings, pies and the like, gradually develop into industrially produced quick-frozen foods. The quick-frozen food is convenient and quick, has rich nutrition and is popular with people.
At present, a plurality of modifying agents are available on the market, and the aim of preserving freshness is achieved by mainly adopting more food additives as raw materials to retain water and thicken stuffing. Application publication No. CN 107594323A stuffing modifier, boiled dumplings and a preparation method thereof, wherein the modifier comprises 5-15 parts of composite phosphate, 2-5 parts of gellan gum, 2-6 parts of xanthan gum and 50-80 parts of corn starch. The pH value of meat in the stuffing is adjusted mainly through the composite phosphate, the water binding capacity of the stuffing is achieved, and meanwhile, the water is locked through the colloid, so that the function of keeping the stuffing fresh is achieved. Application publication No. CN 106036790A modifier for stuffing of wonton comprises 38 parts of wheat protein, 22 parts of D-ascorbic acid, 30 parts of konjac flour and 8 parts of thickener. The water content of the stuffing is locked by the thickening agent, the oxidation of the stuffing is reduced by adding the antioxidant, and the mouthfeel is improved. Application publication No. CN1353949 discloses a modifier for stuffing of frozen food and its application, which is characterized in that the modifier for stuffing of food contains 80-99% of starch hydrolysate and 1-20% of cold water soluble food thickener, wherein the starch hydrolysate is refined hydrolysate (maltodextrin) prepared from agricultural products containing starch or refined starch thereof. The application publication number CN101703304 discloses an antistaling agent and application thereof in stuffing, wherein the antistaling agent comprises the following components in parts by weight: 10-20 parts of butyl hydroxy anisol, 10-20 parts of sodium ascorbate, 10-15 parts of sodium polyacrylate and 2.5-5 parts of citric acid. The antioxidant is mainly used for inhibiting the oxidation of fat in the stuffing and delaying the oxidation.
Traditionally, the stuffing is directly prepared and then cooked for eating, so that quick freezing and storage do not exist in the whole process, and the change of the freshness, the taste, the mouthfeel and the like of the stuffing is small. However, the quick-frozen food needs to be subjected to quick freezing, frozen storage, water boiling or steaming or frying and reheating. In these processes, there are problems that protein denaturation, fat oxidation, juice loss, reduction in freshness and delicious taste, deterioration in water holding capacity, and deterioration in taste due to freezing storage, and the like in the filling, and thus improvement is required by some methods.
Disclosure of Invention
The technical problem solved by the invention is as follows: during the freezing storage of stuffing, protein denaturation, fat oxidation, juice loss, reduction of freshness and delicious taste, deterioration of water holding capacity and deterioration of mouthfeel can be caused.
Therefore, the invention provides a yeast extract product compounded by taking pure yeast extract (rich in natural glucan and trehalose) as a base material, which is characterized in that: the pure yeast extract with food attribute is rich in natural glucan, trehalose, polypeptide and amino acid, the glucan has the effects of water retention and moisture retention, the water retention of the filling can be well improved, the trehalose has certain inhibiting effect on protein freezing denaturation and fat oxidation, the texture and the flavor of the food are kept unchanged, meanwhile, the fishy and mutton smell of the meat is inhibited to a certain extent, and the effect of keeping fresh is achieved. The compound of the formula can provide better delicious taste by compounding various delicious substances, flavor amino acids and polypeptide and amino acid in pure yeast extract. The product prepared by the conventional uniform mixing method can be widely applied to the field of quick-frozen fillings.
In order to achieve the above objects and other related objects, the present invention provides a yeast extract product with improved freshness and delicious taste of quick-frozen stuffing.
Specifically, the invention provides the following technical scheme:
a yeast extract product with fresh-keeping and flavor-enhancing functions comprises 45-85 parts of pure yeast extract by weight; 2-20 parts of sodium glutamate; 2-20 parts of flavour nucleotide disodium; 1-20 parts of disodium succinate; 2-20 parts of compound amino acid and 2-30 parts of maltodextrin.
Wherein, the pure yeast extract comprises 18.5 to 25 weight percent of glucan, 4.7 to 30 weight percent of trehalose, 10 to 40 weight percent of polypeptide and 10 to 40 weight percent of amino acid.
Wherein the compound amino acid consists of glycine and alanine in a weight ratio of 1: 1.
Wherein, the components contained in the product are all powder, and the granularity of the prepared product is 0.8-100 meshes.
The preparation method of the pure yeast extract comprises the following steps:
a. carrying out enzymolysis on yeast under the action of nuclease, then carrying out thermal reaction at 65-75 ℃, and carrying out centrifugal separation, wherein the mass ratio of separated materials to water is 20:15-25: 12;
b. separating clear liquid, evaporating at 50-55 deg.C, and discharging at 30-45 wt%;
c. and (3) evaporating the materials, and then carrying out spray drying to obtain the pure yeast extract, wherein the spray drying is carried out in a drying tower, the main air inlet temperature of the drying tower is 160-200 ℃, and the feeding pressure is 120-160 bar.
Wherein, the enzymolysis time in the step a is 12-22h, and the thermal reaction time is 0.5-1.5 h.
Wherein the feed temperature before evaporation in step b is 100-110 ℃.
Wherein the air outlet temperature of the drying tower in the step c is 85-100 ℃.
The preparation method of the yeast extract product is obtained by mixing the following raw materials in parts by weight: it comprises 45-85 parts of pure yeast extract; 2-20 parts of sodium glutamate; 2-20 parts of flavour nucleotide disodium; 1-20 parts of disodium succinate; 2-20 parts of compound amino acid and 2-30 parts of maltodextrin.
Wherein, the yeast extract product is applied in the field of food, preferably in the field of quick-frozen stuffing.
Wherein, the addition amount of the yeast extract product in the quick-frozen stuffing is 0.3-5% by weight percent.
Quick-frozen stuffing is prepared by adopting the yeast extract product.
A quick-frozen food is prepared from the yeast extract product, flour, and the raw materials of vegetables and/or meat.
The beneficial effects obtained by the invention are as follows:
the invention provides a yeast extract product for improving the freshness and the freshness of quick-frozen stuffing, which can improve the freshness of the quick-frozen stuffing, improve the freshness and the taste of the stuffing, ensure that the taste difference between the quick-frozen stuffing and the fresh stuffing is smaller, and simultaneously keep the juicy, smooth, tender and fresh aesthetic feeling of the quick-frozen stuffing. The stuffing is convenient to use, can be added into the stuffing and uniformly stirred, and has small dosage and good effect.
Information on the preservation of the strains
The strain used for preparing the pure yeast extract is Saccharomyces cerevisiae FX-2(Saccharomyces cerevisiae FX-2), which is preserved in China Center for Type Culture Collection (CCTCC) in 2016, 8 and 1 months, with the preservation number of M2016418 and the preservation address: in the Wuhan university school of eight-channel 299 # in Wuhan district, Wuhan City, Hubei province, the postal code is as follows: 430072; telephone: (027) 68752319, which is a strain that can be obtained by the prior art, and is specifically prepared, confirmed and deposited according to the method described in patent publication No. CN108220175A (application No. 201611141122.8).
Detailed Description
As mentioned above, the invention provides a yeast extract product with fresh-keeping and flavor-enhancing effects, wherein each component in the product is powdery, and the product specifically comprises 45-85 parts of pure yeast extract; 2-20 parts of sodium glutamate; 2-20 parts of flavour nucleotide disodium; 1-20 parts of disodium succinate; 2-20 parts of compound amino acid and 2-30 parts of maltodextrin. The freshness was evaluated from four aspects (acid value, peroxide value, water retention, sensory). The fresh and delicious food is subjected to effect evaluation from the sense.
In a preferred embodiment of the present invention, the pure yeast extract comprises 18.5% -25% of glucan, 4.7% -30% of trehalose, 10% -40% of polypeptide and 10% -40% of amino acid by weight%.
In a preferred embodiment of the invention, the compound amino acid is prepared from glycine and alanine in a weight ratio of 1:1, proportioning.
In a preferred embodiment of the invention, the product is made by mixing the powdered components and has a particle size of 0.8-100 mesh (screen standard GB/T6003.1-1997 wire mesh grid test specimen).
In a preferred embodiment of the present invention, the method for preparing the pure yeast extract product comprises the following steps:
a. carrying out enzymolysis on yeast for 12-22h under the action of nuclease (10 ten thousand U/g), then, carrying out centrifugal separation at 65-75 ℃ for 0.5-1.5h, wherein the mass ratio of separated material to water is 20:15-25: 12;
b. separating clear liquid and then evaporating, wherein the feeding temperature is 110 ℃ before evaporation, the evaporation temperature is 50-55 ℃, and the discharge mass concentration is 30-45%;
c. and (3) evaporating the materials, and then carrying out spray drying to obtain the pure yeast extract, wherein the spray drying is carried out in a drying tower, the main air inlet temperature of the drying tower is 160-200 ℃, the feeding pressure is 120-160bar, and the air outlet temperature is 85-100 ℃.
In a preferred embodiment of the invention, the preparation method of the yeast extract product is obtained by mixing the following raw materials in parts by weight: it comprises 45-85 parts of pure yeast extract; 2-20 parts of sodium glutamate; 2-20 parts of flavour nucleotide disodium; 1-20 parts of disodium succinate; 2-20 parts of compound amino acid and 2-30 parts of maltodextrin.
In a preferred embodiment of the invention, the yeast extract product is applied to meat-based fillings, vegetable-based fillings and mixed quick-frozen fillings of meat and vegetables.
In a preferred embodiment of the invention, the addition amount of the yeast extract product in the quick-frozen stuffing is 0.3-5% by weight percent, and the yeast extract product and the seasoning are directly added into the stuffing and fully mixed when in use.
In a preferred embodiment of the invention, a quick-frozen filling is made by using the yeast extract product of the invention.
In a preferred embodiment of the present invention, a quick-frozen food product is prepared by using the yeast extract product, flour, vegetable and/or meat food material according to the present invention.
The yeast used for preparing the pure yeast extract in the examples and comparative examples of the invention is Saccharomyces cerevisiae FX-2, wherein the Saccharomyces cerevisiae FX-2(Saccharomyces cerevisiae FX-2) is preserved in China Center for Type Culture Collection (CCTCC) at 2016, 8 and 1, and has a preservation number of M2016418, and the yeast is a strain which can be obtained by the prior art, and is specifically prepared, confirmed and preserved according to the method described in the patent publication No. CN108220175A (application No. 201611141122.8).
The present invention is described in detail below with reference to specific examples, and the manufacturers of raw materials and equipment used in the examples, and the equipment and analysis method used in the product analysis are described below, wherein the chemical substances are not indicated as being of the chemical purity grade of conventional reagents. The information on the raw materials used in the examples and the experimental equipment are shown in Table 1.
Table 1 raw material information used in the examples
Example 1
50g of pure yeast extract, 15g of sodium glutamate, 4.5g of flavor nucleotide disodium, 2.5g of succinic acid disodium, 3g of compound amino acid (1.5 g of glycine and alanine respectively) and 25g of maltodextrin are uniformly mixed to obtain the yeast extract product with the granularity of 90 meshes. The specific preparation method of the pure yeast extract comprises the following steps:
a. carrying out enzymolysis on yeast for 18h under the action of nuclease (10 ten thousand U/g), then carrying out thermal reaction for 0.5h at 70 ℃, and carrying out separation, wherein the mass ratio of separated material to water is 20: 13;
b. carrying out evaporation after centrifugal separation of clear liquid, wherein the feeding temperature before evaporation is 105 ℃, the evaporation temperature is 55 ℃, and the discharge mass concentration is 40%;
c. and (3) evaporating the materials, and then carrying out spray drying to obtain the pure yeast extract, wherein the spray drying is carried out in a drying tower, the main air inlet temperature of the drying tower is 180 ℃, the feeding pressure is 140bar, and the air outlet temperature is 90 ℃.
When in use, 5g of yeast extract product is added into 1kg of stuffing along with the seasoning, and the mixture is fully and uniformly mixed.
Example 2
55g of pure yeast extract, 10g of sodium glutamate, 4.5g of flavor nucleotide disodium, 2.5g of succinic acid disodium, 3g of compound amino acid (1.5 g of glycine and alanine respectively) and 25g of maltodextrin are uniformly mixed to obtain the yeast extract product with the granularity of 95 meshes. The specific preparation method of the pure yeast extract comprises the following steps:
a. carrying out enzymolysis on yeast for 20h under the action of nuclease (10 ten thousand U/g), then carrying out thermal reaction for 1h at 70 ℃, and carrying out separation, wherein the mass ratio of separated material to water is 21: 14;
b. carrying out centrifugal separation on clear liquid and then evaporating, wherein the feeding temperature before evaporation is 105 ℃, the evaporation temperature is 60 ℃, and the discharging mass concentration is 40%;
c. and (3) evaporating the materials, and then carrying out spray drying to obtain the pure yeast extract, wherein the spray drying is carried out in a drying tower, the main air inlet temperature of the drying tower is 180 ℃, the feeding pressure is 140bar, and the air outlet temperature is 90 ℃.
When in use, 4g of yeast extract product is added into 1kg of stuffing along with the seasoning, and the mixture is fully and uniformly mixed.
Example 3
Taking 52.5g of pure yeast extract, 12.5g of sodium glutamate, 3.5g of flavor nucleotide disodium, 3.5g of succinic acid disodium, 3g of compound amino acid (1.5 g of glycine and alanine respectively) and 25g of maltodextrin, and uniformly mixing to obtain the yeast extract product with the granularity of 80 meshes. The specific preparation method of the pure yeast extract comprises the following steps:
a. carrying out enzymolysis on yeast for 22h under the action of nuclease (10 ten thousand U/g), then, acting for 1h at 75 ℃, and separating, wherein the mass ratio of separated materials to water is 22: 12;
b. carrying out centrifugal separation on clear liquid and then evaporating, wherein the feeding temperature before evaporation is 105 ℃, the evaporation temperature is 60 ℃, and the discharging mass concentration is 40%;
c. and (3) evaporating the materials, and then carrying out spray drying to obtain the pure yeast extract, wherein the spray drying is carried out in a drying tower, the main air inlet temperature of the drying tower is 180 ℃, the feeding pressure is 140bar, and the air outlet temperature is 90 ℃.
When in use, 3.8g of yeast extract product is added into 1kg of stuffing along with the seasoning, and the mixture is fully and uniformly mixed.
Example 4
47.5g of pure yeast extract, 15g of sodium glutamate, 3.5g of flavor nucleotide disodium, 3.5g of succinic acid disodium, 3g of compound amino acid (1.5 g of glycine and alanine respectively) and 27.5g of maltodextrin are uniformly mixed to obtain the yeast extract product with the granularity of 85 meshes. The specific preparation method of the pure yeast extract comprises the following steps:
a. carrying out enzymolysis on yeast for 14h under the action of nuclease (10 ten thousand U/g), carrying out thermal reaction for 1.5h at 75 ℃, and separating, wherein the mass ratio of separated materials to water is 22: 12;
b. carrying out centrifugal separation on clear liquid and then evaporating, wherein the feeding temperature before evaporation is 105 ℃, the evaporation temperature is 60 ℃, and the discharging mass concentration is 40%;
c. and (3) evaporating the materials, and then carrying out spray drying to obtain the pure yeast extract, wherein the spray drying is carried out in a drying tower, the main air inlet temperature of the drying tower is 200 ℃, the feeding pressure is 160bar, and the air outlet temperature is 90 ℃.
When in use, 6.5g of yeast extract product is added into 1kg of stuffing along with the seasoning, and the mixture is fully and uniformly mixed.
Comparative example 1:
effect comparison test using quick-frozen dumpling filling as an example, comparative example 1 is a blank control group containing no fresh-keeping flavor-enhancing yeast extract product.
Comparative example 2:
the effect comparison test taking quick-frozen dumpling filling as an example is carried out, the comparative example 2 is a commercial common yeast extract product which does not adopt a nuclease enzymolysis process, and the addition amount refers to the example 1.
Comparative example 3:
in an effect comparison test taking quick-frozen dumpling filling as an example, a yeast extract product without maltodextrin is compared with a comparative example 3, and the quick-frozen dumpling filling is specifically formed by uniformly mixing 75g of a pure yeast extract, 15g of sodium glutamate, 4.5g of flavour development nucleotide disodium, 2.5g of succinic acid disodium and 3g of compound amino acid (1.5 g of glycine and alanine respectively), wherein the addition amount refers to example 4.
TABLE 2 dumpling stuffing ratio
After the dumplings of examples 1-4 and comparative examples 1-3 were quickly frozen at-36 ℃ and stored at-18 ℃ for 90 days, the acid value, peroxide value, water binding capacity, and sensory evaluation (freshness, freshness (delicious taste, thick taste), filling elasticity, and juicy feeling) of the dumpling filling were determined.
TABLE 3 comparison of the freshness-retaining effects
The results show that the acid value of the product of the yeast extract special for fresh-keeping and flavor enhancement is at least 23.4 percent lower than that of a blank control group (comparative example 1), the peroxide value is at least 48.6 percent lower than that of the blank control group, the water retention performance is obviously provided, wherein the thawing loss is at least 20.9 percent lower than that of the blank control group, the cooking loss is at least 14.1 percent lower than that of the blank control group, and the indexes of the preferred example 4 are better than those of the comparative examples 2 and 3.
Table 4 taste effect comparison
The results show that the fresh and delicious taste and the comprehensive mouthfeel of the product are obviously improved compared with a blank control group by using the special fresh-keeping and flavor-enhancing yeast extract product, and the difference between the fresh and delicious taste and fresh stuffing is smaller in the aspects of juice, mellow taste and delicious degree; moreover, the fresh-keeping and flavor-enhancing effect of the invention is superior to that of the similar products sold in the market, and particularly, the water locking performance of the product is obviously improved by adding maltodextrin.
Claims (12)
1. A yeast extract product with fresh-keeping and flavor-enhancing functions comprises 45-85 parts of pure yeast extract by weight; 2-20 parts of sodium glutamate; 2-20 parts of flavour nucleotide disodium; 1-20 parts of disodium succinate; 2-20 parts of compound amino acid and 2-30 parts of maltodextrin.
2. The yeast extract product of claim 1, wherein the pure yeast extract comprises 18.5-25% glucan, 4.7-30% trehalose, 10-40% polypeptide, and 10-40% amino acid by weight%.
3. The yeast extract product according to claim 1 or 2, wherein the compounded amino acid is a mixture of glycine and alanine in a weight ratio of 1:1, proportioning.
4. The yeast extract product according to any of claims 1 to 3, wherein the components of the product are all in powder form, resulting in a product having a particle size of 0.8-100 mesh.
5. The yeast extract product according to any of claims 1 to 4, wherein the method for preparing the pure yeast extract comprises the following steps:
a. carrying out enzymolysis on yeast under the action of nuclease, then carrying out thermal reaction at 65-75 ℃, and carrying out centrifugal separation, wherein the mass ratio of separated materials to water is 20:15-25: 12;
b. separating clear liquid, evaporating at 50-55 deg.C, and discharging at 30-45 wt%;
c. and (3) evaporating the materials, and then carrying out spray drying to obtain the pure yeast extract, wherein the spray drying is carried out in a drying tower, the main air inlet temperature of the drying tower is 160-200 ℃, and the feeding pressure is 120-160 bar.
6. The method for preparing the purified yeast extract according to claim 5, wherein the enzymolysis time in step a is 12-22h, and the thermal reaction time is 0.5-1.5 h.
7. The method for preparing pure yeast extract according to claim 5 or 6, wherein the feeding temperature before evaporation in step b is 100-110 ℃.
8. The method for preparing the purified yeast extract according to any one of claims 5 to 7, wherein the outlet air temperature of the drying tower in the step c is 85 to 100 ℃.
9. A process for the preparation of a yeast extract product according to any one of claims 1 to 5, obtained by mixing the following raw materials in the following proportions by weight: 45-85 parts of pure yeast extract; 2-20 parts of sodium glutamate; 2-20 parts of flavour nucleotide disodium; 1-20 parts of disodium succinate; 2-20 parts of compound amino acid and 2-30 parts of maltodextrin.
10. Use of a yeast extract product according to any of claims 1 to 5 in the field of food, preferably in the field of quick frozen fillings.
11. Use of a yeast extract product according to claim 10, wherein the yeast extract product is added to the quick frozen filling in an amount of 0.3-5% by weight.
12. A quick frozen filling made by using the yeast extract product of any one of claims 1 to 5.
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