CN1718097A - Condiment liquid made of dydrolyzed vegetable protein - Google Patents
Condiment liquid made of dydrolyzed vegetable protein Download PDFInfo
- Publication number
- CN1718097A CN1718097A CNA2004100209174A CN200410020917A CN1718097A CN 1718097 A CN1718097 A CN 1718097A CN A2004100209174 A CNA2004100209174 A CN A2004100209174A CN 200410020917 A CN200410020917 A CN 200410020917A CN 1718097 A CN1718097 A CN 1718097A
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- vegetable protein
- food
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- kilogram
- dydrolyzed
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Abstract
A flavouring liquid containing hydrolytic vegetative protein is prepared from soybean dregs, corn and wheat bran through pulverizing, adding water and food-class hydrochloric acid, reaction at 100-104 deg.C for 20-24 hr, using food-class sodium carbonate to regulate pH=5, and filter.
Description
Technical field: the prescription and the production method that the present invention relates to a kind of baste.
Background technology: produce blended soy sauce with making soy sauce and hydrolyzed vegetable protein baste etc. is prepared according to present national sector standard SB10336-2000 regulation, but being mostly of using at present with hair (animal wool and people send out etc.) production cystine after the personation hydrolyzed vegetable protein baste made with salt and pigment of remaining raffinate, shortcoming is unhygienic, contains the multiple material harmful to health.
Summary of the invention: the purpose of this invention is to provide a kind of being rich in to the useful vegetable protein of health, hydrolyzed vegetable protein baste that health is qualified.
The object of the present invention is achieved like this: get big dregs of beans 80-100 kilogram, corn 50-100 kilogram, wheat bran 50-80 kilogram, mix pulverizing that the back adds the water that approximates 5 times of weight of mixed powder and approximate mixed powder weight 1/4 heavy concentration is 38% food grade hydrochloric acid, be heated to 100-104 ℃ of reaction 20-24 hour after the mixing, be about 5 with the food-grade sodium carbonate pH value that neutralizes then, filter, filtrate promptly is this hydrolyzed vegetable protein baste.
Advantage of the present invention is: owing to be to be that raw material is produced with grains such as soybean, so be rich in the vegetable protein useful to health, and meet hygienic requirements.
The specific embodiment:
Example 1. is got 80 kilograms of big dregs of beans, 50 kilograms of corns, 50 kilograms in wheat bran, add 900 kilograms in water, concentration after mix pulverizing and be 45 kilograms of 38% food grade hydrochloric acids, be heated to 100-104 ℃ after the mixing, reacting after 20 hours or 22 hours or 24 hours with the food-grade sodium carbonate pH value that neutralizes is about 5, filters.
Example 2. is got 90 kilograms of big dregs of beans, 75 kilograms of corns, 65 kilograms in wheat bran, add 230 kilograms in water, concentration after mix pulverizing and be 57.5 kilograms of 38% food grade hydrochloric acids, be heated to 100-104 ℃ after the mixing, reacting after 20 hours or 22 hours or 24 hours with the food-grade sodium carbonate pH value that neutralizes is about 5, filters.
Example 3. is got 100 kilograms of big dregs of beans, 100 kilograms of corns, 80 kilograms in wheat bran, add 1400 kilograms in water, concentration after mix pulverizing and be 70 kilograms of 38% food grade hydrochloric acids, be heated to 100-104 ℃ after the mixing, reacting after 20 hours or 22 hours or 24 hours with the food-grade sodium carbonate pH value that neutralizes is about 5, filters.
Claims (1)
1, hydrolyzed vegetable protein baste, it is characterized in that getting big dregs of beans 80-100 kilogram, corn 50-100 kilogram, wheat bran 50-80 kilogram, mix pulverizing that the back adds the water that approximates 5 times of weight of mixed powder and approximate mixed powder weight 1/4 heavy concentration is 38% food grade hydrochloric acid, be heated to 100-104 ℃ of reaction 20-24 hour after the mixing, be about 5 with the food-grade sodium carbonate pH value that neutralizes then, filter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100209174A CN1718097A (en) | 2004-07-07 | 2004-07-07 | Condiment liquid made of dydrolyzed vegetable protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100209174A CN1718097A (en) | 2004-07-07 | 2004-07-07 | Condiment liquid made of dydrolyzed vegetable protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1718097A true CN1718097A (en) | 2006-01-11 |
Family
ID=35930140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100209174A Pending CN1718097A (en) | 2004-07-07 | 2004-07-07 | Condiment liquid made of dydrolyzed vegetable protein |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1718097A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008082286A1 (en) | 2006-12-28 | 2008-07-10 | Universiti Putra Malaysia | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof |
| CN104489707A (en) * | 2014-12-17 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process of braised beef extract |
| CN109170793A (en) * | 2018-09-04 | 2019-01-11 | 上海爱普食品工业有限公司 | A method of acid hydrolyzed vegetable protein baste is produced using pre fermentation dregs of beans |
| CN114130078A (en) * | 2021-11-29 | 2022-03-04 | 保定味美康食品配料有限公司 | Device and production process for hydrolyzing vegetable protein seasoning liquid |
-
2004
- 2004-07-07 CN CNA2004100209174A patent/CN1718097A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008082286A1 (en) | 2006-12-28 | 2008-07-10 | Universiti Putra Malaysia | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof |
| EP2094111A1 (en) * | 2006-12-28 | 2009-09-02 | University Putra Malaysia | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof |
| EP2094111A4 (en) * | 2006-12-28 | 2011-04-06 | Univ Putra Malaysia | Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof |
| CN104489707A (en) * | 2014-12-17 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process of braised beef extract |
| CN109170793A (en) * | 2018-09-04 | 2019-01-11 | 上海爱普食品工业有限公司 | A method of acid hydrolyzed vegetable protein baste is produced using pre fermentation dregs of beans |
| CN114130078A (en) * | 2021-11-29 | 2022-03-04 | 保定味美康食品配料有限公司 | Device and production process for hydrolyzing vegetable protein seasoning liquid |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |