CN115322263A - Extraction method of high-quality pea starch - Google Patents
Extraction method of high-quality pea starch Download PDFInfo
- Publication number
- CN115322263A CN115322263A CN202210773710.2A CN202210773710A CN115322263A CN 115322263 A CN115322263 A CN 115322263A CN 202210773710 A CN202210773710 A CN 202210773710A CN 115322263 A CN115322263 A CN 115322263A
- Authority
- CN
- China
- Prior art keywords
- pea
- powder
- fermentation
- quality
- starch
- 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.)
- Granted
Links
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Medicinal Chemistry (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Virology (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention provides a method for extracting high-quality pea starch, which comprises the following operation steps: peeling and grinding: peeling semen Pisi Sativi, and grinding to obtain semen Pisi Sativi powder; preparing powder slurry: adding water into the prepared pea powder, and uniformly stirring to prepare powder slurry; and (3) fermentation: adding a compound strain into the powder slurry, wherein the compound strain comprises the following components in percentage by mass: 40-48% of lactobacillus, 40-48% of streptococcus thermophilus and 4-20% of maltodextrin, and fermenting after uniformly stirring; centrifuging: centrifuging the fermented mixture and collecting the precipitate; and (5) drying. According to the invention, the pea starch is extracted by inoculating the compound strain, so that the high-quality resistant starch is formed, and the hot processing performance of the product can be obviously improved; in addition, the water consumption in the extraction process is reduced, the time required by preparation is shortened, and the extraction cost is obviously reduced.
Description
Technical Field
The invention belongs to the technical field of starch extraction, and particularly relates to a method for extracting high-quality pea starch.
Background
The pea starch is high-quality starch, and compared with other starch products, the pea starch product prepared by hot processing has a lower GI value, has the functions of enhancing the immunity of the organism, preventing the synthesis of hyperglycemia of a human body and reducing the incidence rate of chronic diseases of the human body. In the prior art, the extraction method of pea starch mainly comprises an acid pulp method and a water extraction method. Wherein, the traditional acid pulp method has better separation effect of starch, protein and fiber due to the fermentation effect of microorganisms, and the obtained pea starch has better quality. However, the traditional acid pulp method mainly depends on the experience of operators, and the quality difference of the extracted starch is caused by the instability of the acid pulp, the change of temperature difference and the like, so that the large-scale industrial production is difficult to form; in addition, the traditional acid pulp method mainly comprises the following operation steps: screening seeds, soaking beans, grinding the pulp, centrifuging, performing primary extraction on the physalis alkekengi, performing secondary extraction on the physalis alkekengi and drying, wherein the water consumption of the primary extraction and the secondary extraction of the physalis alkekengi is 1:40, not only a large amount of water resources are wasted, but also the extraction efficiency is low, and the whole process flow needs 70-90h. Therefore, how to extract pea starch with high quality, high efficiency and energy conservation is a technical problem which needs to be solved urgently at present.
Disclosure of Invention
The invention provides a high-quality pea starch extraction method, aiming at solving the problems of low product quality, long extraction time, high water consumption, high cost, low extraction rate and the like in the existing pea starch extraction method by using an acid pulp method.
The invention is realized by the following technical scheme:
a method for extracting high-quality pea starch comprises the following operation steps:
(1) Peeling and grinding: peeling pea seeds, and grinding the peeled pea seeds into powder to obtain pea powder;
(2) Preparing powder slurry: adding water into the prepared pea meal, and uniformly stirring to prepare a powder slurry;
(3) Fermentation: adding compound strains into the powder slurry, wherein the compound strains comprise the following components in percentage by mass: 40-48% of lactobacillus, 40-48% of streptococcus thermophilus and 4-20% of maltodextrin, and fermenting after uniformly stirring; the lactobacillus is combined with the starch to form agglutination, simultaneously, the protein in the bean flour is degraded to be changed into small molecules, polypeptide and peptide sections which can be dissolved in supernatant, the purpose of separating the starch from the protein is achieved, simultaneously, the lactobacillus fermentation reduces the pH value, is beneficial to the precipitation of the starch and the increase of whiteness, and obviously improves the quality of the starch;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: drying the precipitate.
According to the invention, the pea starch is extracted in a short time under the condition of less water consumption by adopting the compound strain which takes maltodextrin as a protective agent and takes lactobacillus bulgaricus and streptococcus thermophilus as zymophytes, and the obtained pea starch has good hot processing performance.
Preferably, the lactobacillus is lactobacillus bulgaricus, and the compound strain comprises the following components in percentage by mass: 45% of lactobacillus bulgaricus, 45% of streptococcus thermophilus and 10% of maltodextrin.
Further preferably, in the fermentation in the step (3), the slurry is stirred first, and the compound strain is added after the slurry is stirred uniformly, wherein the mass ratio of the compound strain to the pea meal is 1: (200-1000).
Further preferably, in the fermentation in the step (3), the fermentation temperature is 37 ℃, the fermentation time is 2-10h, and the stirring is carried out for 5min every 30min for 1 time in the fermentation.
More preferably, in the powder slurry prepared in the step (2), the mass ratio of the pea powder to the water is 1: (4-12).
Most preferably, in the drying in the step (5), the drying temperature is 40 ℃.
Compared with the prior art, the pea starch is extracted by inoculating the compound strain, so that the water consumption in the extraction process is reduced, the thermal processing characteristic of the pea starch is obviously improved, the time required by preparation is shortened, the extraction efficiency of the pea starch is improved, and the extraction cost is reduced.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the prior art descriptions will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
Pea starch extraction was carried out according to the process scheme shown in figure 1, using the same equipment as the existing equipment, used in examples 1-4 and comparative examples 1-2.
Example 1
The extraction method of the high-quality pea starch comprises the following operation steps:
(1) Peeling and grinding: peeling 100kg of pea seeds, and grinding the pea seeds into 92kg of pea powder;
(2) Preparing powder slurry: adding water into the prepared pea powder, wherein the mass ratio of the pea powder to the water is 1:4, uniformly stirring to prepare powder slurry;
(3) Fermentation: stirring the powder slurry, adding compound strains after the powder slurry is uniformly stirred, wherein the mass ratio of the compound strains to the pea powder is 1:200, the compound strain comprises the following components in percentage by mass: 48 percent of lactobacillus bulgaricus, 48 percent of streptococcus thermophilus and 4 percent of maltodextrin, uniformly stirring and then fermenting, wherein the fermentation temperature is 37 ℃, the fermentation time is 6 hours, and stirring is carried out for 1 time every 30min during fermentation, and each stirring is carried out for 5min;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: the precipitate was dried at 40 ℃ to give 28.1kg of pea starch.
Example 2
The extraction method of the high-quality pea starch comprises the following operation steps:
(1) Peeling and grinding: peeling 100kg of pea seeds, and grinding the pea seeds into 92kg of pea powder;
(2) Preparing slurry: adding water into the prepared pea powder, wherein the mass ratio of the pea powder to the water is 1:8, uniformly stirring to prepare powder slurry;
(3) Fermentation: stirring the powder slurry, adding compound strains after the powder slurry is uniformly stirred, wherein the mass ratio of the compound strains to the pea powder is 1:600, the compound strain comprises the following components in percentage by mass: 40% of lactobacillus bulgaricus, 40% of streptococcus thermophilus and 20% of maltodextrin, uniformly stirring, and then fermenting, wherein the fermentation temperature is 37 ℃, the fermentation time is 2 hours, and stirring is carried out for 5 minutes every 30 minutes in the fermentation process for 1 time;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: the precipitate was dried at 40 ℃ to yield 27.9kg of pea starch.
Example 3
The extraction method of the high-quality pea starch comprises the following operation steps:
(1) Peeling and grinding: peeling 100kg of pea seeds, and grinding the peeled pea seeds into 92kg of pea powder;
(2) Preparing powder slurry: adding water into the prepared pea powder, wherein the mass ratio of the pea powder to the water is 1:12, uniformly stirring to obtain powder slurry;
(3) And (3) fermentation: stirring the powder slurry, adding compound strains after the powder slurry is uniformly stirred, wherein the mass ratio of the compound strains to the pea powder is 1:1000, the compound strain comprises the following components in percentage by mass: 45% of lactobacillus bulgaricus, 45% of streptococcus thermophilus and 10% of maltodextrin, uniformly stirring, and then fermenting, wherein the fermentation temperature is 37 ℃, the fermentation time is 10 hours, and stirring is performed for 5min every 30min for 1 time in the fermentation;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: the precipitate was dried at 40 ℃ to yield 32.1kg of pea starch.
Example 4
The procedure of example 3 was repeated, except that the same amount of Lactobacillus bulgaricus was used as that of example 3. 31.3kg of pea starch are finally obtained.
Example 5
The same as example 3 was repeated, except that the amount of Lactobacillus bulgaricus was changed to the same amount of Lactobacillus helveticus as in example 3. 31.7kg of pea starch were finally obtained.
Comparative example 1
The same procedure as in example 3 was followed, except that Streptococcus thermophilus was replaced with an equal amount of maltodextrin. 30.4kg of pea starch are finally obtained.
Comparative example 2
The pea starch is extracted by adopting an acid pulp method, and the specific operation is as follows:
(1) Soaking the beans: accurately weighing 100kg of peas, putting the peas into a soaking tank, adding 1000kg of water to soak for 40h,
(2) Grinding and pulping: grinding the soaked peas by a grinder, controlling water flow during the grinding to form 1200kg of pea powder slurry, and primarily screening to remove residues;
(3) Acid pulp separation: adding 300kg of sour slurry into the powder slurry after removing residue, placing in a stirrer, stirring for 3-5min every 20-25min, repeatedly precipitating for 4-5 times, standing for 60-90min, and removing supernatant;
(4) And (3) secondary separation: adding 100kg of sour slurry and 300kg of water into the precipitate, stirring for 3-5min every 20-25min, repeatedly precipitating for 4-5 times, standing for 60-90min, removing supernatant, sieving the precipitated starch slurry with 300 mesh sieve, and removing impurities;
(5) And (3) precipitation: transferring the obtained starch precipitation slurry into a precipitation tank, adding 400kg of water, stirring once every 2h for 5min, stirring for 3 times totally, and then precipitating for 10h.
(6) And (3) cyclone separation: centrifuging the product obtained in the last step and removing supernatant to obtain precipitate;
(7) And (3) drying: the obtained precipitate was dried in an oven at 50 ℃ for 6 hours to obtain 29.5kg of pea starch.
Through calculation: the pea starch extraction rates of comparative examples 1-2 and examples 1-5 were: 30.4%, 29.5%, 28.1%, 27.9%, 32.1%, 31.3%, 31.7%; the extraction time required by the comparative example 2 (acid pulp method) is 80 hours, the extraction time required by the examples 1-5 of the invention is 7-15 hours, and on the basis of keeping the substantially same extraction rate of the pea starch, the invention obviously shortens the extraction time and improves the extraction efficiency. Moreover, the water consumption of the invention is obviously reduced. Tests show that the purity of example 3 is up to 92%, the purity of comparative example 1 is 89%, and the purity of comparative example 1 can be close to that of example 3 after 3 hours of fermentation time. Therefore, after the streptococcus thermophilus is added, the streptococcus thermophilus and the lactobacillus bulgaricus mutually promote and act together, and the extraction time can be effectively shortened.
TABLE 1 comparison of the properties of the starches obtained in the examples with those of the comparative examples
| Peak viscosity | Viscosity at valley | Disintegration number | Final viscosity | Value of revival | Time of peak | Gelatinization temperature | |
| Comparative example 1 | 2630 | 1885 | 745 | 3855 | 1970 | 4.4 | 72.4 |
| Comparative example 2 | 2374 | 1961 | 413 | 3673 | 1712 | 4.40 | 72.00 |
| Example 1 | 2778 | 2106 | 672 | 3980 | 1874 | 4.53 | 71.85 |
| Example 2 | 2818 | 2086 | 732 | 3955 | 1869 | 4.62 | 71.94 |
| Example 3 | 2364 | 1933 | 431 | 3917 | 1984 | 4.47 | 72.85 |
| Example 4 | 2397 | 1949 | 448 | 3887 | 1938 | 4.42 | 72.68 |
| Example 5 | 2382 | 1959 | 423 | 3874 | 1915 | 4.38 | 72.35 |
The product from each example was compared in properties to the comparative example, as shown in table 1: compared with the pea starch prepared by the traditional acid slurry method (comparative example 2), the pea starch prepared by the invention (comparative example 1 and examples 1-5) has no obvious difference in peak viscosity, valley viscosity and disintegration value, but the final value viscosity and the retrogradation value are obviously improved. Therefore, the extraction method disclosed by the invention is beneficial to the formation of resistant starch and can also be used for remarkably improving the hot processing performance of the product.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention. The construction or connection of parts not described in detail in the present invention is prior art.
Claims (6)
1. The extraction method of the high-quality pea starch is characterized by comprising the following steps: the method comprises the following operation steps:
(1) Peeling and grinding: peeling pea seeds, and grinding the peeled pea seeds into powder to obtain pea powder;
(2) Preparing powder slurry: adding water into the prepared pea meal, and uniformly stirring to prepare a powder slurry;
(3) Fermentation: adding compound strains into the powder slurry, wherein the compound strains comprise the following components in percentage by mass: 40-48% of lactobacillus, 40-48% of streptococcus thermophilus and 4-20% of maltodextrin, and fermenting after uniformly stirring;
(4) Centrifuging: centrifuging the fermented mixture and collecting the precipitate;
(5) And (3) drying: drying the precipitate.
2. The method for extracting high-quality pea starch according to claim 1, wherein: in the fermentation in the step (3), the lactobacillus is lactobacillus bulgaricus; the compound strain comprises the following components in percentage by mass: 45% of lactobacillus bulgaricus, 45% of streptococcus thermophilus and 10% of maltodextrin.
3. The method for extracting high-quality pea starch according to claim 1, wherein: in the fermentation in the step (3), the powder slurry is stirred, and the compound strain is added after the powder slurry is uniformly stirred, wherein the mass ratio of the compound strain to the pea powder is 1: (200-1000).
4. The method for extracting high-quality pea starch according to claim 3, wherein: in the fermentation in the step (3), the fermentation temperature is 37 ℃, the fermentation time is 2-10h, and the stirring is carried out for 1 time every 30min in the fermentation, and the stirring is carried out for 5min each time.
5. The extraction process of high quality pea starch according to any one of claims 1 to 4, characterized in that: in the step (2), in the preparation of the starch slurry, the mass ratio of the pea powder to the water is 1: (4-12).
6. The method for extracting high-quality pea starch according to claim 5, wherein: in the drying in the step (5), the drying temperature is 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210773710.2A CN115322263B (en) | 2022-07-01 | 2022-07-01 | Extraction method of high-quality pea starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210773710.2A CN115322263B (en) | 2022-07-01 | 2022-07-01 | Extraction method of high-quality pea starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115322263A true CN115322263A (en) | 2022-11-11 |
| CN115322263B CN115322263B (en) | 2023-04-07 |
Family
ID=83917202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210773710.2A Active CN115322263B (en) | 2022-07-01 | 2022-07-01 | Extraction method of high-quality pea starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115322263B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106762A (en) * | 2014-04-02 | 2014-10-22 | 四川巴中飞霞实业有限公司 | Natural mung bean and pea vermicelli |
| US20160286831A1 (en) * | 2013-11-18 | 2016-10-06 | Cosucra Groupe Warcoing S.A. | Method for extracting pea proteins |
| CN106259459A (en) * | 2016-07-22 | 2017-01-04 | 青岛科拓恒通乳酸菌产业化开发研究院有限公司 | A kind of lactic acid bacteria compound formulation improving potato starch and dry matter content and application thereof |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
| US20200385494A1 (en) * | 2018-02-22 | 2020-12-10 | Roquette Freres | Method for producing resistant pea dextrin |
| CN112852681A (en) * | 2021-03-17 | 2021-05-28 | 锦州医科大学 | Lactobacillus fermentum, application of lactobacillus fermentum, fermented sour pulp, preparation method of fermented sour pulp and starch precipitator |
-
2022
- 2022-07-01 CN CN202210773710.2A patent/CN115322263B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20160286831A1 (en) * | 2013-11-18 | 2016-10-06 | Cosucra Groupe Warcoing S.A. | Method for extracting pea proteins |
| CN104106762A (en) * | 2014-04-02 | 2014-10-22 | 四川巴中飞霞实业有限公司 | Natural mung bean and pea vermicelli |
| CN106259459A (en) * | 2016-07-22 | 2017-01-04 | 青岛科拓恒通乳酸菌产业化开发研究院有限公司 | A kind of lactic acid bacteria compound formulation improving potato starch and dry matter content and application thereof |
| US20200385494A1 (en) * | 2018-02-22 | 2020-12-10 | Roquette Freres | Method for producing resistant pea dextrin |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
| CN112852681A (en) * | 2021-03-17 | 2021-05-28 | 锦州医科大学 | Lactobacillus fermentum, application of lactobacillus fermentum, fermented sour pulp, preparation method of fermented sour pulp and starch precipitator |
Non-Patent Citations (6)
| Title |
|---|
| HANSEN,MR 等: "comparative NMR relaxometry of gels of amylomaltase-modified starch and gelatin", 《FOOD HYDROCOLLOIDS》 * |
| 于章龙 等: "红小豆功能特性及产品开发研究现状", 《食品工业科技》 * |
| 北京粉丝厂北大生物系酸浆研究小组: "酸浆为什么能沉淀淀粉?", 《北京大学学报(自然科学版)》 * |
| 姚月华 等: "箭筈豌豆淀粉理化及消化特性研究", 《中国粮油学报》 * |
| 张树成等: "制取豌豆分离蛋白及淀粉的工艺研究", 《农产品加工(学刊)》 * |
| 王德培: "绿豆和豌豆淀粉的分离方法及其品质特性", 《仲恺农业技术学院学报》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115322263B (en) | 2023-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103330047B (en) | Preparation method of rice protein | |
| CN103005147A (en) | Biological feed based on vinasse | |
| CN111972212A (en) | Cultivation material for artificially cultivating phellinus igniarius and preparation method thereof | |
| CN107400610A (en) | A kind of selenium-rich highland barley Lycium chinense wine production technology | |
| CN115322263B (en) | Extraction method of high-quality pea starch | |
| CN111150069A (en) | Method for preparing asparagus byproduct dietary fiber by adopting enzymolysis method and spray drying | |
| CN101434979A (en) | Method for extracting protein from cereal fine powder | |
| CN106509914A (en) | Method for preparing dietary fibers by use of crop straws | |
| CN106396758A (en) | Method for separating and refining salix biological components and controlling desert soil | |
| CN107156864B (en) | Method for preparing water-soluble fiber from pueraria lobata waste | |
| CN110965382A (en) | Biological bamboo cellulose extraction method | |
| CN112522342B (en) | Method for efficiently performing enzymolysis on straws | |
| CN106616025A (en) | Pomegranate seed and protein powder feed capable of improving quality of black carp meat and increasing cultivation output, and preparation method thereof | |
| CN107095317B (en) | Method for extracting soluble dietary fiber from sweet potato residue | |
| CN113141969A (en) | Method for cultivating ganoderma lucidum | |
| CN115304682A (en) | Energy-saving pea starch extraction method | |
| CN110574934A (en) | Method for producing dietary fiber by using rice hull as raw material | |
| CN112617145A (en) | Hawthorn dietary fiber and preparation method thereof | |
| CN101671659A (en) | Pectase and preparation method thereof | |
| CN111234558A (en) | Method for extracting highland barley green | |
| CN101455399B (en) | Linoleate preparation method using highland barley bran oil | |
| CN104431288A (en) | Preparation method of high-purity corn protein powder | |
| CN111234928A (en) | Process for extracting bitter almond essential oil by supercritical CO2 | |
| CN105124518A (en) | Technology of producing monosodium glutamate from potato starch | |
| CN111903977A (en) | Method for extracting white kidney bean amylase inhibitor |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |