CN1786182A - Method of preparing product containing sogabean peptide by microorganism fermentation process - Google Patents
Method of preparing product containing sogabean peptide by microorganism fermentation process Download PDFInfo
- Publication number
- CN1786182A CN1786182A CN 200510015987 CN200510015987A CN1786182A CN 1786182 A CN1786182 A CN 1786182A CN 200510015987 CN200510015987 CN 200510015987 CN 200510015987 A CN200510015987 A CN 200510015987A CN 1786182 A CN1786182 A CN 1786182A
- Authority
- CN
- China
- Prior art keywords
- soybean
- beans
- bacillus
- fermentation
- dregs
- 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
Abstract
The invention discloses a method of utilizing microorganism fermentation method to make series production soybean containing peptide. Its making steps are adding water to dip soybean or bean pulp in proportion; cooling them after steaming; cutting over zymophyte to them; adding deionized water and milling to even serum; drying the extracted clear liquid spray; then gaining the soybean peptide powder I; or using citric acid to clean fermented soybean; smashing and sieving after drying to make soybean peptide II; or packing fermented soybean with flavoring condiment to make various taste production before drying. The invention is not need soybean separating albumen extraction technique. And it is advantages are that economizing energy, cleaning, simple technique, and it is easy to realize industrialization production. And after microorganism ferment, the harmful component of the soybean is removed to make soybean production be more easy to digest and absorb for human body.
Description
[technical field]
The present invention relates to a kind of soybean deep processing technology method, particularly a kind of is the method that prepared using microorganism solid fermentation legal system is equipped with the soybean protein-containing peptide product with soybean or dregs of beans.
[background technology]
Soybean peptides is a soybean protein after proteolytic enzyme effect degraded, a kind of mixture that obtains through special processing again, and main component is polypeptide and the oligopeptides that molecular weight does not wait, also comprises some total free aminoacidss, carbohydrate, moisture, ash grade on a small quantity.Recently discover, small-molecular peptides can directly be absorbed by the body, particularly the speed transmitted in cell of the little peptide formed of 2-3 amino acid wants the amino acid whose speed of specific ionization also fast, and have easily digest and assimilate, low irritated, the physiological action that promotes metabolism of fat and anti-obesity, hypotensive, reducing blood-fat and uniquenesses such as cholesterol, enhancing sportsmen muscle and Ginseng Extract.Thereby cause the extensive concern of food and medical circle.
At present, mostly soybean polypeptide is by soybean protein isolate to obtain through a series for the treatment of processess after the protease hydrolysis effect again.The energy that this process need consumption is a large amount of and water resources, also producing a large amount of waste water needs to handle.The solid state fermentation that we adopt has that energy consumption is low, the process water saving, and is easy to operation, the advantage that product is various.
[summary of the invention]
Purpose of the present invention is exactly to solve the problem that exists in the above-mentioned soybean protein isolate enzymolysis, and the microbe fermentation method that utilizes of provide a kind of and can be mass-produced, cost is low, simple to operate prepares the method that series contains the soybean peptides product.
The technical solution used in the present invention is that a kind of microbe fermentation method that utilizes prepares the method that series contains the soybean peptides product.It is characterized in that comprising the steps:
(1) will screen clean soybean by weight or 1: 3 ratio of volume soak, maybe will screen and add 40%-80% water logging bubble in the clean dregs of beans by weight, soybean after will soaking again or dregs of beans are at 100-125 ℃ of steaming 30-60min, postcooling is to room temperature;
(2) fermented bacterium is pressed raw material weight 1%-10% inoculum size and inserted in soybean or the dregs of beans, cultivate 10-72h down, stop fermentation at 20-40 ℃;
(3) with adding the deionized water of 3 times of its volumes in the soybean that ferments or the dregs of beans, wear into uniform slurries, the clear liquid spraying drying with extraction obtains promptly gets soy peptide powder I.
Said step (3) is replaceable to be: clean soybean or the dregs of beans that ferments with citric acid solution, after oven dry under 40-80 ℃, or after the lyophilize, crushing screening promptly gets soy peptide powder II.
Said step (3) is also replaceable to be: dry after the soybean beans parcel seasonings with fermentation, make the ready-to-eat of various tastes.
The present invention compared with prior art has following advantage and beneficial effect:
1. the present invention adopts solid-state fermentation technology, have water-saving, energy-conservation, cleaning, facility investment few, simple to operate, be easy to advantages such as suitability for industrialized production.
2. adopt the microbial fermentation soybean, microorganism produces various conjugated protein enzymes in process of growth, help to eliminate the bitter taste that protease hydrolysis brings, and the leaching process that need not proteolytic enzyme avoided again proteolytic enzyme extract and preserving process in inactivation, save human and material resources, reduce cost.Soybean has been eliminated harmful compositions such as trypsin inhibitor in the soybean, the flatulence factor after the microbial fermentation effect, make soya products be more conducive to digesting and assimilating of human body.
3. be raw material with soybean or dregs of beans, need not the extraction process of soybean protein isolate, save the great amount of water resources and the energy, also avoided the loss of various compositions in leaching process, raw material utilizes fully, no waste discharge.Process for refining is simple.Exploitativeness is strong.
4. with the soy peptide powder I and the soy peptide powder II of the inventive method preparation, has multiple function, for new approach has been opened up in the comprehensive utilization of soybean.Can provide reliable and effective meals intervention mode for preventing that cardiovascular and cerebrovascular diseases is popular, perhaps be expected to aspect step-down, play a role, provide new approaches for food replaces medicine to prevent and treat hypertension as the complementary food and the foodstuff additive that have a extensive future.
[embodiment]
Below the production technique of utilizing microbe fermentation method hydrolyzed soy preparation series to contain the product of soybean peptides provided by the present invention is described in further detail:
Step (1) is cleaned the soybean of selected free from insect pests, by weight or 1: 3 ratio of volume soak 10-20h; Soak 10h general summer, soaks 15-20h winter.Soak the pH3-7 that adopts acidic solution to regulate the soaking soybean water, the acidic solution different, fermentative production soy peptide powder I, II hydrochloric acid soln according to the purpose different choice; Produce nutritious soybean food with seasoning acid such as citric acid, lactic acid,, also can add 3%-5% rice meal or sticky rice flour for regulating local flavor.
Also soaked soybean can be added or not add auxiliary fermentation components such as carbohydrate in the step (1), steam 30-60min at 100-125 ℃ together with soybean then, after be chilled to room temperature;
Perhaps step (1) is that the dregs of beans that adding pH3-7 water regulates is steamed 30-60min at 100-125 ℃, and postcooling is to room temperature;
Step (2) be with fermented bacterium by weight the 1%-10% inoculum size insert in soybean or the dregs of beans, cultivate 10-72h down at 20-40 ℃, stop fermentation;
Above-mentioned strain fermentation bacterial classification can be the spore suspension of graceful radiation Mucor (Actino mucor elegansAs.3.2778) or monascus (Monascus TQ-57), graceful radiation Mucor or monascus spore pulvis, also can be thallus suspension liquid of Bacillus subtilus (Bacillus.subtilus As.7658) or Bacillus natto (Bacillus.natto) or their solid bacteria powder.
Step (3) adds the water of 3 times of its volumes with the soybean that ferments, and wears into uniform soybean slurries, and the supernatant liquor spraying drying after the extraction promptly gets soy peptide powder I; Or be that the citric acid solution of 1%-3% cleans the fermentation beans with concentration, at 40-80 ℃ down after the oven dry, crushing screening is made soy peptide powder II; Maybe will add the soybean of auxiliary material fermentation, before oven dry, wrap up the product of flavouring production various tastes for beans.
Embodiment one:
With selected soybean wash clean, impurity such as the no grains of sand in the pore, the lactic acid solution that adds pH5 in the ratio of 1: 3 (W/V) soaks, and soaks 12h.Add 3% rice meal in the soaked soybean, soaked soybean and ground rice at 100 ℃ of following boiling 50min, are cooled to room temperature.The grace radiation mucor strain that cultivation is prepared inserts in the refrigerative soybean by 5% inoculum size, under 30 ℃ temperature, cultivated 36 hours, it is that 2% water cleans beans with citric acid content that the back is finished in fermentation, descends to dry promptly to get aminoacids content at 2.5% ready-to-eat at 50 ℃.Also can before oven dry, wrap up the product of flavouring production various tastes for beans.
Embodiment two:
With selected soybean wash clean, impurity such as the no grains of sand in the pore, the citric acid solution that adds pH4 in the ratio of 1: 3 (W/V) soaks, and soaks 15h.Add 5% sticky rice flour in the soaked soybean, soaked soybean and sticky rice flour at 100 ℃ of following boiling 50min, are cooled to room temperature.The monascus specie that cultivation is prepared inserts in the refrigerative soybean by 8% inoculum size, under 30 ℃ temperature, cultivated 36 hours, fermentation is finished the back and is cleaned beans with the water that contains 2% citric acid, dries down at 45 ℃ and promptly gets aminoacids content at 2.0% ready-to-eat.Also can before oven dry, be beans parcel seasonings.
Embodiment three:
With selected soybean wash clean, impurity such as the no grains of sand in the pore, the lactic acid solution that adds pH6 in the ratio of 1: 3 (W/V) soaks, and soaks 10h.Add 5% sticky rice flour in the soaked soybean, soaked soybean and sticky rice flour at 100 ℃ of following boiling 50min, are cooled to room temperature.The Bacillus subtilus bacterial classification that cultivation is prepared inserts in the refrigerative soybean by 5% inoculum size, under 37 ℃ temperature, cultivated 24 hours, fermentation is finished the back and is cleaned beans with the water that contains 3% citric acid, dries down at 45 ℃ that promptly to get aminoacids content be 1.5% ready-to-eat.Also can before oven dry, be beans parcel seasonings.
Embodiment four:
With selected soybean wash clean, impurity such as the no grains of sand in the pore, the lactic acid solution that adds pH6 in the ratio of 1: 3 (W/V) soaks 10h.Add 3% sticky rice flour in the soaked soybean, soaked soybean and sticky rice flour at 100 ℃ of following boiling 50min, are cooled to room temperature.The Bacillus natto bacterial classification that cultivation is prepared inserts in the refrigerative soybean by 5% inoculum size, under 37 ℃ temperature, cultivated 24 hours, fermentation is finished the back and is cleaned beans with the water that contains 3% citric acid, dries down at 45 ℃ that promptly to get aminoacids content be 1.5% ready-to-eat.Also can before oven dry, be beans parcel seasonings.
Embodiment five:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH5, immersion 10h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 115 ℃ of following boiling 40min.The grace radiation mucor strain that cultivation is prepared inserts in the refrigerative soybean by 10% inoculum size, cultivates every 24h stirring once under 30 ℃ temperature, stops fermentation through 60h when the beans quality is soft.Clean beans with the water that contains 3% citric acid, dry the back crushing screening down at 60 ℃.Promptly get water-soluble protein and account for 85%, the low molecular peptide class accounts for 35% yellow powder finished product.These goods are the soy peptide powder II that are rich in soybean peptides, can be used for bakeries such as bread, cake, also can be used for the production batching of conventional bean powder.
Embodiment six:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH6, immersion 10h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 115 ℃ of following boiling 40min.The grace radiation mucor strain that cultivation is prepared inserts in the refrigerative soybean by 8% inoculum size, and the every 16h stirring of cultivation once stops fermentation behind 64h under 30 ℃ temperature, cleans beans with the water that contains 3% citric acid, dries the back crushing screening down at 70 ℃.Promptly get water-soluble protein and account for 80%, the low molecular peptide class accounts for 35% yellow powder finished product.These goods are the soy peptide powder II that are rich in soybean peptides, can be used for bakeries such as bread, cake, also can be used for the production batching of conventional bean powder.
Embodiment seven:
The soybean of selected free from insect pests is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH4, immersion 10h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 121 ℃ of following boiling 30min.The monascus specie that cultivation is prepared inserts in the refrigerative soybean by 10% inoculum size, cultivates every 16h stirring once under 35 ℃ temperature, stops fermentation behind 72h.Clean beans with the water that contains 3% citric acid, dry the back crushing screening down at 70 ℃.Promptly get water-soluble protein and account for 80%, the low molecular peptide class accounts for 32% yellow powder finished product.These goods are the soy peptide powder II that are rich in soybean peptides, can be used for bakeries such as bread, cake, also can be used for the production batching of conventional bean powder.
Embodiment eight:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH6, immersion 10h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 110 ℃ of following boiling 50min.The Bacillus subtilus bacterial classification that cultivation is prepared inserts in the refrigerative soybean by 8% inoculum size, cultivates every 16h stirring once under 30 ℃ temperature, stops fermentation behind 64h.Clean beans with the water that contains 3% citric acid, dry the back crushing screening down at 60 ℃.Promptly get water-soluble protein and account for 90%, the low molecular peptide class accounts for 45% yellow powder finished product.These goods are the soy peptide powder II that are rich in soybean peptides, can be used for bakeries such as bread, cake, also can be used for the production batching of conventional bean powder.
Embodiment nine:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH5, immersion 10h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 110 ℃ of following boiling 50min.The Bacillus subtilus bacterial classification that cultivation is prepared inserts in the refrigerative soybean by 10% inoculum size, cultivates every 24h stirring once under 37 ℃ temperature, stops fermentation behind 60h.Clean beans with the water that contains 3% citric acid, dry the back crushing screening down at 60 ℃.Promptly get water-soluble egg 85%, the low molecular peptide class accounts for 40% yellow powder finished product.These goods are the soy peptide powder II that are rich in soybean peptides, can be used for bakeries such as bread, cake, also can be used for the production batching of conventional bean powder.
Embodiment ten:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH4, immersion 10h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 100 ℃ of following boiling 60min.The Bacillus natto bacterial classification that cultivation is prepared inserts in the refrigerative soybean by 10% inoculum size, cultivates every 8h stirring once under 35-37 ℃ temperature, stops fermentation behind 64h.Clean beans with the water that contains 3% citric acid, dry the back crushing screening down at 60 ℃.Promptly get water-soluble egg 85%, the low molecular peptide class accounts for 40% yellow powder finished product.These goods are the soy peptide powder II that are rich in soybean peptides, can be used for bakeries such as bread, cake, also can be used for the production batching of conventional bean powder.
Embodiment 11:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH5, immersion 10h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 100 ℃ of following boiling 60min.The Bacillus natto bacterial classification that cultivation is prepared inserts in the refrigerative soybean by 10% inoculum size, cultivates every 16h stirring once under 30 ℃ temperature, stops fermentation behind 64h.Clean beans with the water that contains 3% citric acid, dry the back crushing screening down at 60 ℃.Promptly get water-soluble egg 85%, the low molecular peptide class accounts for 40% yellow powder finished product.These goods are the soy peptide powder II that are rich in soybean peptides, can be used for bakeries such as bread, cake, also can be used for the production batching of conventional bean powder.
Embodiment 12:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH5, immersion 15 by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 115 ℃ of following boiling 40min.The grace radiation mucor strain that cultivation is prepared inserts in the refrigerative soybean by 8% inoculum size, under 30 ℃ temperature, cultivate every 24h stirring once, behind 60h, stop fermentation, add the deionized water of 3 times of its volumes in the soybean after fermentation, grind to form uniform soybean slurries, 20 ℃ of vibrations, centrifugal, get supernatant liquor, the angiotensin converting enzyme inhibition activity that detects this extracting solution through high pressure liquid chromatography reaches 90%, supernatant liquor is spray-dried, promptly gets a kind of soy peptide powder I with hypotensive activity.
Embodiment 13:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH4, immersion 16h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 121 ℃ of following boiling 30min.The monascus specie that cultivation is prepared inserts in the refrigerative soybean by 10% inoculum size, cultivates every 16h stirring once under 35 ℃ temperature, stops fermentation behind 72h.The deionized water that adds 3 times of its volumes in the soybean after fermentation, grind to form uniform soybean slurries, 20 ℃ of vibrations, centrifugal, get supernatant liquor, the angiotensin converting enzyme inhibition activity that detects this extracting solution through high pressure liquid chromatography reaches 92%, and supernatant liquor is spray-dried, promptly gets a kind of soy peptide powder I with hypotensive activity.
Embodiment 14:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH6, immersion 16h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 110 ℃ of following boiling 50min.The Bacillus subtilus bacterial classification that cultivation is prepared inserts in the refrigerative soybean by 8% inoculum size, cultivates every 16h stirring once under 30 ℃ temperature, stops fermentation behind 64h.The deionized water that adds 3 times of its volumes in the soybean after fermentation, grind to form uniform soybean slurries, 20 ℃ of vibrations, centrifugal, get supernatant liquor, the angiotensin converting enzyme inhibition activity that detects this extracting solution through high pressure liquid chromatography reaches 85%, and supernatant liquor is spray-dried, promptly gets a kind of soy peptide powder I with hypotensive activity.
Embodiment 15:
Selected soybean is cleaned, and impurity such as the no grains of sand in the pore adds the aqueous hydrochloric acid immersion of pH6, immersion 16h by the ratio of 1: 3 (W/V).Soaked soybean is cooled to room temperature at 100 ℃ of following boiling 60min.The Bacillus natto bacterial classification that cultivation is prepared inserts in the refrigerative soybean by 10% inoculum size, cultivates every 8h stirring once under 35-37 ℃ temperature, stops fermentation behind 64h.The deionized water that adds 3 times of its volumes in the soybean after fermentation, grind to form uniform soybean slurries, 20 ℃ of vibrations, centrifugal, get supernatant liquor, the angiotensin converting enzyme inhibition activity that detects this extracting solution through high pressure liquid chromatography reaches 96%, and supernatant liquor is spray-dried, promptly gets a kind of soy peptide powder I with hypotensive activity.
Embodiment 16:
In the clean dregs of beans of screening be 6 water by 1: 0.8 adding pH, 121 ℃ of following boiling 30min are cooled to room temperature.The Bacillus natto bacterial classification that cultivation is prepared inserts in the dregs of beans by 10% inoculum size, cultivates every 12h stirring once under 37 ℃ temperature, stops fermentation behind 80h.Add the deionized water of 3 times of its volumes in the dregs of beans after fermentation, grind to form uniform slurries, 20 ℃ of vibrations, centrifugal, get supernatant liquor, spray-dried, promptly get soy peptide powder I.
Embodiment 17:
In the clean dregs of beans of screening be 6 water by 1: 0.6 adding pH, 121 ℃ of following boiling 30min are cooled to room temperature.The Bacillus subtilus bacterial classification that cultivation is prepared inserts in the dregs of beans by 10% inoculum size, cultivates every 8h stirring once under 37 ℃ temperature, stops fermentation behind 80h.Add the deionized water of 3 times of its volumes in the dregs of beans after fermentation, grind to form uniform slurries, 20 ℃ of vibrations, centrifugal, get supernatant liquor, spray-dried, promptly get soy peptide powder I.
Embodiment 18:
In the clean dregs of beans of screening be 5 water by 1: 0.8 adding pH, 121 ℃ of following boiling 30min are cooled to room temperature.The graceful mucor strain that cultivation is prepared inserts in the dregs of beans by 10% inoculum size, cultivates every 24h stirring once under 30 ℃ temperature, stops fermentation behind 84h.Add the deionized water of 3 times of its volumes in the dregs of beans after fermentation, grind to form uniform slurries, 20 ℃ of vibrations, centrifugal, get supernatant liquor, spray-dried, promptly get soy peptide powder I.
Embodiment 19:
Adding pH by 1: 0.8 in screening clean dregs of beans is 6 water, and 121 ℃ of following boiling 30min are cooled to room temperature.The monascus specie that cultivation is prepared inserts in the dregs of beans by 10% inoculum size, cultivates every 12h stirring once under 30 ℃ temperature, stops fermentation behind 96h.Add the deionized water of 3 times of its volumes in the dregs of beans after fermentation, grind to form uniform slurries, 20 ℃ of vibrations, centrifugal, get supernatant liquor, spray-dried, promptly get soy peptide powder I.
Claims (8)
1 one kinds of methods of utilizing the microbe fermentation method preparation to contain the soybean peptides product is characterized in that comprising the steps:
(1) will screen clean soybean by weight or 1: 3 ratio of volume soak, maybe will screen and add 40%-80% water logging bubble in the clean dregs of beans by weight, soybean after will soaking again or dregs of beans are at 100-125 ℃ of steaming 30-60min, postcooling is to room temperature;
(2) fermented bacterium is pressed raw material weight 1%-10% inoculum size and inserted in soybean or the dregs of beans, cultivate 10-72h down, stop fermentation at 20-40 ℃;
(3) with adding the deionized water of 3 times of its volumes in the soybean that ferments or the dregs of beans, wear into uniform slurries, the clear liquid spraying drying with extraction obtains promptly gets soy peptide powder I.
2 in accordance with the method for claim 1, it is characterized in that said step (3) is replaceable to be: clean soybean or the dregs of beans that ferments with citric acid solution, 40-80 ℃ dry down after, or after the lyophilize, crushing screening promptly gets soy peptide powder II.
3 in accordance with the method for claim 2, it is characterized in that said cleaning beans citric acid concentration is 1%-3%.
4 in accordance with the method for claim 1, it is characterized in that said step (3) is replaceable to be: will dry after the soybean beans parcel seasonings of fermentation, and become ready-to-eat.
5 according to claim 1 or 2,4 described methods, it is characterized in that it is pH3-7 that said step (1) is regulated the immersion water with acidic solution.
6 according to claim 1 or 2,4,5 described methods, it is characterized in that said step (1) with soaked soybean before steaming processing, add the auxiliary fermentation component of carbohydrate.
7 according to claim 1 or 2,4,5 described methods, the fermented bacterium that it is characterized in that said step (2) can be the spore suspension of graceful radiation Mucor (Actino mucor elegans As.3.2778) or monascus (Monascus TQ-57), graceful radiation Mucor or monascus spore pulvis, also can be thallus suspension liquid of Bacillus subtilus (Bacillus.subtilus As.7658) or Bacillus natto (Bacillus.natto) or their solid bacteria powder.
8 in accordance with the method for claim 6, the fermented bacterium that it is characterized in that said step (2) can be the spore suspension of graceful radiation Mucor (Actino mucor elegans As.3.2778) or monascus (Monascus TQ-57), graceful radiation Mucor or monascus spore pulvis, also can be thallus suspension liquid of Bacillus subtilus (Bacillus.subtilus As.7658) or Bacillus natto (Bacillus.natto) or their solid bacteria powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510015987 CN1786182A (en) | 2005-11-09 | 2005-11-09 | Method of preparing product containing sogabean peptide by microorganism fermentation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510015987 CN1786182A (en) | 2005-11-09 | 2005-11-09 | Method of preparing product containing sogabean peptide by microorganism fermentation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1786182A true CN1786182A (en) | 2006-06-14 |
Family
ID=36783795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510015987 Pending CN1786182A (en) | 2005-11-09 | 2005-11-09 | Method of preparing product containing sogabean peptide by microorganism fermentation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1786182A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943388B (en) * | 2006-10-31 | 2010-05-12 | 天津科技大学 | Method for preparing soy bean peptide solid food by fermenting using zhizopchin as strain |
| CN103478615A (en) * | 2013-09-25 | 2014-01-01 | 四川省吉香居食品有限公司 | Preparation method of leisure natto |
| CN103829166A (en) * | 2013-12-16 | 2014-06-04 | 重庆师范大学 | Preparation method for fibrinolytic fermented soya beans |
| CN104082523A (en) * | 2014-07-29 | 2014-10-08 | 哈尔滨伟平科技开发有限公司 | Preparing method of vegetable protein polypeptide powder |
| CN104082522A (en) * | 2014-07-29 | 2014-10-08 | 哈尔滨伟平科技开发有限公司 | Preparation method for healthcare instant soybean powder |
| CN104171001A (en) * | 2014-07-29 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | Preparing method for health-protection soybean beverage |
| CN106578961A (en) * | 2016-12-13 | 2017-04-26 | 黑龙江省农业科学院食品加工研究所 | Method for preparing red bean peptide oral liquid with effect of reducing blood pressure and blood glucose by using fermentation method |
| CN107384995A (en) * | 2017-08-15 | 2017-11-24 | 湖北麦克森生物技术有限公司 | A kind of preparation method of natto polypeptide and its application in blood lipid-lowering medicine is prepared |
| CN108841904A (en) * | 2018-07-20 | 2018-11-20 | 徐州工程学院 | A kind of Cordyceps militaris fermentation soybean peptide and preparation method thereof |
| CN111631266A (en) * | 2020-06-04 | 2020-09-08 | 龙王致新(北京)科技有限公司 | Preparation method of peptide-containing high-protein soybean milk powder |
| CN113892594A (en) * | 2021-10-21 | 2022-01-07 | 河南旭瑞食品有限公司 | Duck blood with antioxidation effect and preparation process thereof |
| CN114794194A (en) * | 2022-04-24 | 2022-07-29 | 金菜地食品股份有限公司 | Production process of fermented type flowing-core cake and production line for making cake |
-
2005
- 2005-11-09 CN CN 200510015987 patent/CN1786182A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943388B (en) * | 2006-10-31 | 2010-05-12 | 天津科技大学 | Method for preparing soy bean peptide solid food by fermenting using zhizopchin as strain |
| CN103478615A (en) * | 2013-09-25 | 2014-01-01 | 四川省吉香居食品有限公司 | Preparation method of leisure natto |
| CN103829166A (en) * | 2013-12-16 | 2014-06-04 | 重庆师范大学 | Preparation method for fibrinolytic fermented soya beans |
| CN104082523A (en) * | 2014-07-29 | 2014-10-08 | 哈尔滨伟平科技开发有限公司 | Preparing method of vegetable protein polypeptide powder |
| CN104082522A (en) * | 2014-07-29 | 2014-10-08 | 哈尔滨伟平科技开发有限公司 | Preparation method for healthcare instant soybean powder |
| CN104171001A (en) * | 2014-07-29 | 2014-12-03 | 哈尔滨伟平科技开发有限公司 | Preparing method for health-protection soybean beverage |
| CN106578961A (en) * | 2016-12-13 | 2017-04-26 | 黑龙江省农业科学院食品加工研究所 | Method for preparing red bean peptide oral liquid with effect of reducing blood pressure and blood glucose by using fermentation method |
| CN107384995A (en) * | 2017-08-15 | 2017-11-24 | 湖北麦克森生物技术有限公司 | A kind of preparation method of natto polypeptide and its application in blood lipid-lowering medicine is prepared |
| CN107384995B (en) * | 2017-08-15 | 2020-12-01 | 湖北麦克森生物技术有限公司 | Preparation method of natto polypeptide and application of natto polypeptide in preparation of blood fat reducing medicine |
| CN108841904A (en) * | 2018-07-20 | 2018-11-20 | 徐州工程学院 | A kind of Cordyceps militaris fermentation soybean peptide and preparation method thereof |
| CN111631266A (en) * | 2020-06-04 | 2020-09-08 | 龙王致新(北京)科技有限公司 | Preparation method of peptide-containing high-protein soybean milk powder |
| CN113892594A (en) * | 2021-10-21 | 2022-01-07 | 河南旭瑞食品有限公司 | Duck blood with antioxidation effect and preparation process thereof |
| CN114794194A (en) * | 2022-04-24 | 2022-07-29 | 金菜地食品股份有限公司 | Production process of fermented type flowing-core cake and production line for making cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1786182A (en) | Method of preparing product containing sogabean peptide by microorganism fermentation process | |
| CN101671615B (en) | Preparation method of compound Daqu | |
| CN1203175C (en) | Composite enzyme for hydrolyzing plant protein and its preparing process | |
| CN103540468A (en) | Processing method of convenient and instant sweet wine | |
| CN103549394B (en) | A kind of local flavor strengthens edible fungi raw materials processed goods and preparation method thereof | |
| CN105995489A (en) | Edible mushroom fermented corn flour and corn product | |
| CN101564149B (en) | Preparation of duck egg sauce | |
| JP2024501297A (en) | Fungal biomass production | |
| CN101803768A (en) | Preparation method of ginkgo sauce | |
| KR101663379B1 (en) | MANUFACTURE OF FERMENTED Allium hookeri FROM YEASTS AND NATURAL ENZYME AND PREPARATION OF COMBINED BEVERAGE FOR QUENCHING THIRST | |
| CN101050431A (en) | Method for preparing autolysate of yeast with seafood flavor | |
| CN103224973B (en) | Method of fementing shrimp heads to prepare active substances, chitin and organic acidity calcium | |
| CN110973582A (en) | Preparation method of peanut meal soy sauce, peanut meal soy sauce prepared by method and application of peanut meal soy sauce | |
| CN104489641B (en) | Cordyceps sinensis health powder effervescent tablet product and preparation method thereof | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| CN1173029C (en) | Fermentation process of producing agaric and its culture medium | |
| CN101050427A (en) | Method for preparing autolysate of candida utilis | |
| CN110973581A (en) | Preparation method and application of delicious soy sauce | |
| CN101050432A (en) | Symbiosis method for bring up candida utilis and aspergillus oryzae | |
| JP7441567B1 (en) | Meat-like aspergillus aspergillus cells obtained by solid-state culture of koji in grain protein composition and method for producing the same | |
| CN105861606A (en) | Method of using surfactant to increase yield of Hb polypeptide prepared through degradation of hemoglobin by aspergillus niger | |
| CN106579464A (en) | Liver cirrhosis treating nutrition composition and preparation method thereof | |
| CN102994361A (en) | Process for preparing coarse cereal vinegar | |
| CN1176604C (en) | Extration type multivalence nutrient series products and preparation method and use thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |