CN113930286A - Enzymolysis butter preparation technology - Google Patents
Enzymolysis butter preparation technology Download PDFInfo
- Publication number
- CN113930286A CN113930286A CN202111203018.8A CN202111203018A CN113930286A CN 113930286 A CN113930286 A CN 113930286A CN 202111203018 A CN202111203018 A CN 202111203018A CN 113930286 A CN113930286 A CN 113930286A
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- tallow
- beef tallow
- raw
- refining
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000014121 butter Nutrition 0.000 title abstract description 4
- 238000005516 engineering process Methods 0.000 title description 3
- 235000015278 beef Nutrition 0.000 claims abstract description 94
- 239000003760 tallow Substances 0.000 claims abstract description 93
- 238000007670 refining Methods 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims description 30
- 239000004365 Protease Substances 0.000 claims description 20
- 229940088598 enzyme Drugs 0.000 claims description 16
- 108010004032 Bromelains Proteins 0.000 claims description 10
- 108090000526 Papain Proteins 0.000 claims description 10
- 235000019835 bromelain Nutrition 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 10
- 108010007119 flavourzyme Proteins 0.000 claims description 10
- 229940055729 papain Drugs 0.000 claims description 10
- 235000019834 papain Nutrition 0.000 claims description 10
- 238000003723 Smelting Methods 0.000 claims description 6
- 238000004332 deodorization Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims 5
- 235000019197 fats Nutrition 0.000 abstract description 10
- 238000011049 filling Methods 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000002253 acid Substances 0.000 description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229940118019 malondialdehyde Drugs 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
Abstract
The invention relates to the technical field of enzymolysis preparation, and particularly relates to an enzymolysis butter preparation process which comprises the following steps: s1, treating beef fat; s2, performing tank filling treatment; s3, mixed enzymolysis; s4, refining; s5, refining; s6, the steps S2-S5 are circulated, the process of directly processing the finished product is finished, in the prior art, in the preparation of the enzymolysis beef tallow, continuous enzymolysis is usually carried out by adopting single enzyme, and meanwhile, enzymolysis is carried out by adopting the change of temperature and solution dosage in an auxiliary mode, so that the problems of low enzymolysis efficiency and quick loss of the nutritional ingredients of the beef tallow are solved.
Description
Technical Field
The invention relates to the technical field of enzymolysis preparation, and in particular relates to a preparation process of enzymolysis beef tallow.
Background
The prior processing mode of the beef tallow oil is to utilize high-temperature melting beef tallow, and then obtain the finished product oil through the processes of filtering, degumming, decoloring, dehydrating, deodorizing and the like. However, the above process has some disadvantages: firstly, the high-temperature smelting method is easy to cause the loss of nutrient substances in the beef tallow and the extraction rate of the grease is not high; secondly, the flavor is bitter, substances harmful to human bodies are generated, the acid value and the peroxide value of the final product are high, and the sensory evaluation result of the oil is not ideal; and thirdly, volatile flavor components in the beef tallow are greatly lost in the process of refining the oil, so that the fragrance components of the beef tallow are insufficient.
Disclosure of Invention
The invention aims to provide a preparation process of enzymolysis beef tallow, which solves the problems of low enzymolysis efficiency and quick loss of beef tallow nutrient components in the prior art.
The purpose of the invention is realized by the following technical scheme, which comprises the following steps: s1, raw beef tallow treatment, namely mincing raw beef tallow separated from an animal beef body to obtain small raw beef tallow; s2, performing tank treatment, namely pouring minced raw beef fat and liquid into an enzymolysis tank, wherein the part ratio of the minced raw beef fat to the liquid is 0.5-1.5: 6-9, and simultaneously controlling the temperature in the tank to be 45-55 ℃; s3, performing mixed enzymolysis, namely adding 0.6-1.0% of complex enzyme into the raw beef tallow after the temperature is stable, and performing continuous enzymolysis for 4-6 h to obtain primary raw beef tallow enzymolysis liquid; s4, refining, namely adding the primary enzymolysis raw tallow liquid into a smelting kettle for processing and refining to obtain a medium-grade enzymolysis raw tallow liquid; s5, refining, namely refining the medium-grade enzymolysis raw beef tallow liquid to obtain enzymolysis beef tallow; s6, the steps from S2 to S5 are repeated until the finished product processing procedure is finished.
It should be noted that, in the preparation of the enzymolysis beef tallow in the prior art, a single enzyme is usually adopted for continuous enzymolysis, and meanwhile, the enzymolysis can be assisted by adopting the change of temperature and solution dosage.
The specific content of step S1 is: cutting beef fat into small pieces with the size of 1mm × 1mm, and mincing for 0.5-2.5 h.
It should be noted that the block size also plays a key role in the subsequent refining, the application adopts 1mm × 1mm to ensure the sufficient reaction enzymolysis of the raw beef tallow in the subsequent steps, the prior art generally performs simple segmentation treatment on the raw beef tallow to further process, and the operation effect of the subsequent steps is inevitably weaker than that of the application.
The specific content of step S2 is: continuously performing closed enzymolysis operation with pH of 6-7 in an enzymolysis tank for 2-4 h.
It should be noted that, the pH value is ensured to be between 6 and 7, so that the enzymolysis environment is in a neutral state, and a higher activity space is provided.
The specific content of step S3 is: the compound enzyme is a compound of papain, bromelain and flavourzyme, wherein the adding proportion of the papain, the bromelain and the flavourzyme is 1-2:3-4: 2-3.
The applicant finds in practical experiments that the complex enzyme is adopted for fermentation, so that the enzymolysis effect can be improved to a great extent and the enzymolysis time can be shortened.
The specific content of step S4 is: the refining time of the primary enzymolysis raw beef tallow is 2-4 h, wherein the temperature is controlled to be 60-80 ℃ in the refining process.
It should be noted that the refining time is kept between 2h and 4h, which can ensure the refining to be fully performed, and the temperature is kept between 60 ℃ and 80 ℃, which can effectively provide a proper temperature environment and enhance the refining effect.
The specific content of step S5 is: the medium-grade enzymolysis raw beef tallow is subjected to four steps of degumming, deacidification, decoloration and deodorization, and then the enzymolysis beef tallow is obtained.
The four steps of degumming, deacidification, decoloration and deodorization can ensure that the beef tallow generated by enzymolysis is fully changed into the required enzymolysis beef tallow and the purity is higher.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. in the prior art, during the preparation of the enzymatic beef tallow, single enzyme is usually adopted for continuous enzymolysis, and meanwhile, the change of temperature and solution dosage is adopted for assisting in enzymolysis;
2. the refining time is kept between 2h and 4h, the refining can be fully carried out, an appropriate temperature environment can be effectively provided by keeping the temperature between 60 ℃ and 80 ℃, and the refining effect is enhanced;
3. the complex enzyme can be used for efficiently ensuring the sufficiency and the thoroughness of enzymolysis, and the applicant finds in practical experiments that the enzymolysis effect can be greatly improved and the enzymolysis time can be reduced by using the complex enzyme for fermentation.
Drawings
FIG. 1 is a schematic process flow diagram of the present invention.
Detailed Description
Referring to the accompanying drawing 1, the embodiment provides an enzymolysis beef tallow preparation process, which is mainly used for solving the problems of low enzymolysis efficiency and rapid loss of beef tallow nutrient components in the prior art, and the process is already in the actual use stage.
It should be noted that the components of the complex enzyme in the present application are all selected from the biological technologies of Novoxin (China).
Example 1
S1, raw beef tallow treatment, namely mincing raw beef tallow separated from an animal beef body to obtain small raw beef tallow; s2, performing tank filling treatment, namely pouring minced raw beef fat and liquid into an enzymolysis tank, wherein the part ratio of the minced raw beef fat to the liquid is 0.5 to 6, and simultaneously controlling the temperature in the tank to be 45 ℃; s3, performing mixed enzymolysis, namely adding 0.6% of complex enzyme into the raw beef tallow after the temperature is stable, and performing continuous enzymolysis for 4 hours to obtain primary enzymolysis raw beef tallow liquid; s4, refining, namely adding the primary enzymolysis raw tallow liquid into a smelting kettle for processing and refining to obtain a medium-grade enzymolysis raw tallow liquid; s5, refining, namely refining the medium-grade enzymolysis raw beef tallow liquid to obtain enzymolysis beef tallow; s6, the steps from S2 to S5 are repeated until the finished product processing procedure is finished.
Wherein, the specific content of step S1 is: cutting beef tallow into small pieces with the size of 1mm × 1mm, and mincing for 0.5 h. The specific content of step S2 is: continuously performing closed enzymolysis operation with pH of 6 on the beef tallow in an enzymolysis tank for 2 h. The specific content of step S3 is: the compound enzyme is a compound of papain, bromelain and flavourzyme, wherein the adding ratio of the papain, the bromelain and the flavourzyme is 1:3: 2. The specific content of step S4 is: the refining time of the primary enzymolysis raw beef tallow is 2 hours, wherein the temperature is controlled to be 60 ℃ in the refining process. The specific content of step S5 is: the medium-grade enzymolysis raw beef tallow is subjected to four steps of degumming, deacidification, decoloration and deodorization, and then the enzymolysis beef tallow is obtained.
Example 2
S1, raw beef tallow treatment, namely mincing raw beef tallow separated from an animal beef body to obtain small raw beef tallow; s2, performing tank filling treatment, namely pouring minced raw beef fat and liquid into an enzymolysis tank, wherein the part ratio of the minced raw beef fat to the liquid is 1: 7, and simultaneously controlling the temperature in the tank to be 50 ℃; s3, performing mixed enzymolysis, namely adding 0.8% of complex enzyme into the raw beef tallow after the temperature is stable, and performing continuous enzymolysis for 5 hours to obtain primary enzymolysis raw beef tallow liquid; s4, refining, namely adding the primary enzymolysis raw tallow liquid into a smelting kettle for processing and refining to obtain a medium-grade enzymolysis raw tallow liquid; s5, refining, namely refining the medium-grade enzymolysis raw beef tallow liquid to obtain enzymolysis beef tallow; s6, the steps from S2 to S5 are repeated until the finished product processing procedure is finished.
Wherein, the specific content of step S1 is: cutting beef tallow into small pieces with the size of 1mm × 1mm, and mincing for 1 hr. The specific content of step S2 is: continuously performing closed enzymolysis operation with pH of 6.5 in an enzymolysis tank for 3 hr. The specific content of step S3 is: the compound enzyme is a compound of papain, bromelain and flavourzyme, wherein the adding proportion of the papain, the bromelain and the flavourzyme is 2: 4: 3. The specific content of step S4 is: the refining time of the primary enzymolysis raw beef tallow is 3h, wherein the temperature is controlled to be 70 ℃ in the refining process. The specific content of step S5 is: the medium-grade enzymolysis raw beef tallow is subjected to four steps of degumming, deacidification, decoloration and deodorization, and then the enzymolysis beef tallow is obtained.
Example 3
S1, raw beef tallow treatment, namely mincing raw beef tallow separated from an animal beef body to obtain small raw beef tallow; s2, performing tank filling treatment, namely pouring minced raw beef fat and liquid into an enzymolysis tank, wherein the part ratio of the minced raw beef fat to the liquid is 1: 8 parts, and simultaneously controlling the temperature in the tank to be 50 ℃; s3, performing mixed enzymolysis, namely adding 1.0% of complex enzyme into the raw tallow after the temperature is stable, and performing continuous enzymolysis for 4 hours to obtain primary enzymolysis raw tallow liquid; s4, refining, namely adding the primary enzymolysis raw tallow liquid into a smelting kettle for processing and refining to obtain a medium-grade enzymolysis raw tallow liquid; s5, refining, namely refining the medium-grade enzymolysis raw beef tallow liquid to obtain enzymolysis beef tallow; s6, the steps from S2 to S5 are repeated until the finished product processing procedure is finished.
Wherein, the specific content of step S1 is: cutting beef tallow into small pieces with the size of 1mm × 1mm, and mincing for 2.5 h. The specific content of step S2 is: continuously performing closed enzymolysis operation with pH of 6 in an enzymolysis tank for 4 hr. The specific content of step S3 is: the compound enzyme is a compound of papain, bromelain and flavourzyme, wherein the adding proportion of the papain, the bromelain and the flavourzyme is 1:3: 2. The specific content of step S4 is: the refining time of the primary enzymolysis raw beef tallow is 4h, wherein the temperature is controlled to be 80 ℃ in the refining process. The specific content of step S5 is: the medium-grade enzymolysis raw beef tallow is subjected to four steps of degumming, deacidification, decoloration and deodorization, and then the enzymolysis beef tallow is obtained.
In accordance with the above examples, the applicant has carried out experimental comparisons to obtain the data in table 1 below:
| physical and chemical indexes | Enzymolysis butter | National standard provisions |
| Acid value (KOH)/(mg/g) | 1.24±0.09 | ≤2.5 |
| Peroxide value/(g/100 g) | 0.08±0.001 | ≤0.20 |
| Malonaldehyde/(mg/100 g) | 0.11±0.005 | ≤0.25 |
TABLE 1 summary of physical and chemical indicators
According to the table, the acid value, the peroxide value and the malondialdehyde content of the finished product of the enzymatic hydrolysis beef tallow are all lower than the national standard, so that the acid value, the peroxide value and the malondialdehyde content of the finished product of the beef tallow cannot be increased by the enzymatic hydrolysis processing of the beef tallow by using the process, the health and the purity of the enzymatic hydrolysis beef tallow are ensured, and the taste of the enzymatic hydrolysis beef tallow is indirectly ensured.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (6)
1. The preparation process of the enzymolysis beef tallow is characterized by comprising the following steps:
s1, raw beef tallow treatment, namely mincing raw beef tallow separated from an animal beef body to obtain small raw beef tallow;
s2, performing tank treatment, namely pouring minced raw beef fat and liquid into an enzymolysis tank, wherein the part ratio of the minced raw beef fat to the liquid is 0.5-1.5: 6-9, and simultaneously controlling the temperature in the tank to be 45-55 ℃;
s3, performing mixed enzymolysis, namely adding 0.6-1.0% of complex enzyme into the raw beef tallow after the temperature is stable, and performing continuous enzymolysis for 4-6 h to obtain primary raw beef tallow enzymolysis liquid;
s4, refining, namely adding the primary enzymolysis raw tallow liquid into a smelting kettle for processing and refining to obtain a medium-grade enzymolysis raw tallow liquid;
s5, refining, namely refining the medium-grade enzymolysis raw beef tallow liquid to obtain enzymolysis beef tallow;
s6, the steps from S2 to S5 are repeated until the finished product processing procedure is finished.
2. The process for preparing enzymatically hydrolyzed tallow according to claim 1, wherein the step S1 comprises the following steps: cutting beef fat into small pieces with the size of 1mm × 1mm, and mincing for 0.5-2.5 h.
3. The process for preparing enzymatically hydrolyzed tallow according to claim 1, wherein the step S2 comprises the following steps: continuously performing closed enzymolysis operation with pH of 6-7 in an enzymolysis tank for 2-4 h.
4. The process for preparing enzymatically hydrolyzed tallow according to claim 1, wherein the step S3 comprises the following steps: the compound enzyme is a compound of papain, bromelain and flavourzyme, wherein the adding proportion of the papain, the bromelain and the flavourzyme is 1-2:3-4: 2-3.
5. The process for preparing enzymatically hydrolyzed tallow according to claim 1, wherein the step S4 comprises the following steps: the refining time of the primary enzymolysis raw beef tallow is 2-4 h, wherein the temperature is controlled to be 60-80 ℃ in the refining process.
6. The process for preparing enzymatically hydrolyzed tallow according to claim 1, wherein the step S5 comprises the following steps: the medium-grade enzymolysis raw beef tallow is subjected to four steps of degumming, deacidification, decoloration and deodorization, and then the enzymolysis beef tallow is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111203018.8A CN113930286A (en) | 2021-10-15 | 2021-10-15 | Enzymolysis butter preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111203018.8A CN113930286A (en) | 2021-10-15 | 2021-10-15 | Enzymolysis butter preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113930286A true CN113930286A (en) | 2022-01-14 |
Family
ID=79279737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111203018.8A Pending CN113930286A (en) | 2021-10-15 | 2021-10-15 | Enzymolysis butter preparation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113930286A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812797A (en) * | 2022-11-04 | 2023-03-21 | 天津春发生物科技集团有限公司 | Low-cholesterol flavor beef tallow and preparation method thereof |
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669617A (en) * | 2009-09-03 | 2010-03-17 | 天津春发食品配料有限公司 | Natural beef flavor |
| CN103725404A (en) * | 2013-12-23 | 2014-04-16 | 江南大学 | Processing method of low-cholesterol high-quality lard oil and beef tallow |
| CN110894516A (en) * | 2019-11-22 | 2020-03-20 | 四川航佳生物科技有限公司 | Method for preparing functional beef tallow by biological method |
-
2021
- 2021-10-15 CN CN202111203018.8A patent/CN113930286A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669617A (en) * | 2009-09-03 | 2010-03-17 | 天津春发食品配料有限公司 | Natural beef flavor |
| CN103725404A (en) * | 2013-12-23 | 2014-04-16 | 江南大学 | Processing method of low-cholesterol high-quality lard oil and beef tallow |
| CN110894516A (en) * | 2019-11-22 | 2020-03-20 | 四川航佳生物科技有限公司 | Method for preparing functional beef tallow by biological method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
| CN115812797A (en) * | 2022-11-04 | 2023-03-21 | 天津春发生物科技集团有限公司 | Low-cholesterol flavor beef tallow and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113930286A (en) | Enzymolysis butter preparation technology | |
| CN101129203B (en) | Fish extracting liquid and method for producing fish plaster | |
| CN102599587A (en) | Method for making mango raw juice from mango peel and mango flesh | |
| CN105062665A (en) | Super critical extraction technology of rice oil | |
| CN112143763A (en) | Method for extracting refined alligator oil | |
| CN104997093B (en) | A kind of preparation method of new tomato egg flavor beverage | |
| CN106010771B (en) | Corn germ pretreatment processing technology for eliminating mycotoxin in corn oil | |
| CN104726250A (en) | Chestnut flower boy wine brewing process | |
| CN102823841A (en) | Preparation method of seafood-flavored soy sauce rich in unsaturated fatty acid | |
| JP6213756B1 (en) | Method for producing placenta extract, method for producing placenta extract-containing powder, and method for producing processed food | |
| CN107723157A (en) | A kind of Processing Technology of Fruit Wine | |
| KR100698390B1 (en) | Making method of garlric drink and garlic drink made thereby | |
| CN105462679A (en) | Technology for preparing highly pure crude rice bran oil | |
| CN105802727A (en) | Refining method for removing aflatoxin in corn oil | |
| CN110226705A (en) | A method of strengthening cadmium in spontaneous fermentation abatement rice containing cadmium | |
| CN108450721A (en) | A kind of apple shaddock vinegar beverage and preparation method thereof | |
| Suswanto | Peningkatan Kualitas Minyak Kelapa Tradisional Dengan Teknologi Pemurnian Sederhana | |
| CN114349625A (en) | Preparation method of 3-hydroxybutyric acid | |
| CN113615787A (en) | Soda water with seaweed active component and production method and equipment thereof | |
| CN105969510A (en) | High-oil yield preparation method of grape seed oil | |
| CN110178913A (en) | A kind of fat or oil composition | |
| CN104757503A (en) | Soy sauce preparation method using maohualu (salt brine separated out in the pickling process of fermented bean curd semifinished product) to replace saline water | |
| CN110484401A (en) | A kind of selenium-enriched health care wine and preparation method thereof | |
| CN113519792B (en) | Deodorization method for living abalone | |
| CN114540116B (en) | Crocodile oil refining method |
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 |