CN1461597A - Art for producing soyabean polypeptide powder without bitter taste - Google Patents
Art for producing soyabean polypeptide powder without bitter taste Download PDFInfo
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- CN1461597A CN1461597A CN 02115912 CN02115912A CN1461597A CN 1461597 A CN1461597 A CN 1461597A CN 02115912 CN02115912 CN 02115912 CN 02115912 A CN02115912 A CN 02115912A CN 1461597 A CN1461597 A CN 1461597A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 43
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 42
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 39
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 27
- 244000068988 Glycine max Species 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 36
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 36
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 230000001105 regulatory effect Effects 0.000 claims abstract description 9
- 108010019160 Pancreatin Proteins 0.000 claims abstract description 8
- 229940055695 pancreatin Drugs 0.000 claims abstract description 8
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 4
- 239000012153 distilled water Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 23
- 238000005516 engineering process Methods 0.000 claims description 16
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000005995 Aluminium silicate Substances 0.000 claims description 5
- 235000012211 aluminium silicate Nutrition 0.000 claims description 5
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 230000009849 deactivation Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 7
- 229940088598 enzyme Drugs 0.000 abstract description 7
- 238000001291 vacuum drying Methods 0.000 abstract description 2
- 238000001179 sorption measurement Methods 0.000 abstract 2
- 229910052622 kaolinite Inorganic materials 0.000 abstract 1
- 239000000047 product Substances 0.000 description 17
- 230000002209 hydrophobic effect Effects 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 5
- 125000000539 amino acid group Chemical group 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000003463 adsorbent Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Peptides Or Proteins (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A soybean polypeptide powder without bitter taste is prepared through mixing soybean protein with distilled water, grinding, regulating pH value and temp. adding neutral proteinase, enzymolyzing, deactivating enzyme, regulating pH value and temp. adding pancreatin, enzymolyzing, deactivating enzyme, filter, adding kaolinite powder, adsorption, adding activated carbon powder, adsorption, and vacuum drying. Its advantages are no bitter taste and high quality.
Description
Technical field
The present invention relates to the deep process technology of soybean protein isolate, refer to a kind of production technology that soybean protein isolate can be processed into no bitter taste soyabean polypeptide powder particularly.
Background technology
At present, deep processing for soybean protein isolate is handled, generally be to adopt methods such as acid system, alkaline process or enzymolysis, the macro-molecular protein in the soybean protein isolate be transformed into to be easy to be the micromolecule polypeptide that human body directly absorbs, wherein the method for enzymolysis is used the most extensively.But ubiquity bitter taste composition more or less in the polypeptide product of producing by enzymatic isolation method causes the mouthfeel of final products relatively poor, and the acceptable degree in market descends, thereby is not suitable for producing in large quantity.Scientific and technical personnel think after deep analysis and the research in that above-mentioned bitter taste composition is carried out: it is the main cause that produces bitter that hydrophobic amino acid exposes molecular surface.The hydrophobic amino acid group of general macro-molecular protein is included in its molecule the inside, thereby can not present bitter.But when macro-molecular protein was transformed into micromolecule polypeptide, hydrophobic amino acid residues wherein will come out, and was that the bitter taste taste bud produces bitter thereby stimulate the bitterness receptors on the human body tongue.Hydrophobic amino acid content in the macro-molecular protein is high more, and the expose portion after the hydrophobic amino acid residues hydrolysis is just many more, so the bitter that produces is just strong more.And present stage eliminates the method for bitter taste and mainly contains following three kinds in the enzymolysis process of soybean protein isolate: the first control technological process and relevant parameter, promptly control the enzymatic hydrolysis condition of soybean protein isolate, adopt the way that suitably shortens the soybean protein isolate enzymolysis time and adjust the relevant enzyme consumption, can alleviate the bitter taste of micromolecule polypeptide product.But because the controlled condition utmost point of this method is not easy to grasp; Shi Changhui causes the bitter of micromolecule polypeptide product to alleviate; and the hydrolysis degree of soybean protein isolate is not enough; cause that ultimate product is remaining a macro-molecular protein on the high side; be unfavorable for that human body directly digests and assimilates, and the stability of ultimate product quality is also relatively poor.It two is to add a certain amount of inclusion agents in the enzymolysis liquid of soybean protein isolate, as compositions such as cyclodextrin, wherein hydrophobic amino acid is exposed molecular surface wrap up, and so also can slough the bitter taste of enzymolysis product to a certain extent.But since add cyclodextrin amount must reach 20～30% o'clock of enzymolysis gained polypeptide solid content amount, could effectively cover bitter taste composition wherein, thereby the content of the effective ingredient micromolecule polypeptide in the ultimate product of gained will decline to a great extent, and so in fact significantly reduced the quality of ultimate product.It three is to add a certain amount of adsorbent in the enzymolysis liquid of soybean protein isolate, as compositions such as activated carbon, disposes after directly will little molecule bitter peptides wherein adsorbing.Though certain debitterize flavor effect is so also arranged, when eliminating bitter fully, also can cause about 20～30% polypeptide product loss.This shows that the enzymolysis processing method of existing soybean protein isolate can not produce high-quality soya-bean polypeptides product in enormous quantities.
Summary of the invention
Purpose of the present invention is exactly to solve the problem that exists in the above-mentioned soybean protein isolate enzyme solution, provides a kind of and can be mass-produced and the production technology of the no bitter taste soyabean polypeptide powder that mouthfeel is good, quality is high.
For achieving the above object, the production technology of the no bitter taste soyabean polypeptide powder that the present invention is designed in turn includes the following steps:
1) gets 1 part of soybean protein isolate and 6～16 parts of distilled water by weight, mix and stir and grind to form uniform soybean protein isolate slurries;
2) temperature of soybean protein isolate slurries is increased to 50～55 ℃, pH value and is adjusted to 7.0～7.9 scope, the neutral proteinase that adds the soybean protein isolate weight 2～8% of getting carries out the enzymolysis first time, in this process, keep its temperature at 50～55 ℃, pH value in 6.8～7.6 scope, continue 3～8 hours, obtain enzymolysis liquid for the first time;
3) temperature of enzymolysis liquid is increased to 80～90 ℃ scope for the first time, and keeps 10～30 minutes, makes neutral protein enzyme-deactivating wherein;
4) will handle through enzyme-deactivating the first time enzymolysis liquid temperature be reduced to 45～55 ℃, pH value and be adjusted to 7.1～7.8 scope, the pancreatin that adds the soybean protein isolate weight 3～7% of getting carries out the enzymolysis second time, in this process, keep its temperature at 45～55 ℃, pH value in 7.1～7.8 scope, continue 3～6 hours, obtain enzymolysis liquid for the second time;
5) the pH value of enzymolysis liquid is adjusted to 4.0～5.5 scope for the second time, heats temperature rise simultaneously to little boiling, and keeps 15～45 minutes, makes pancreatin deactivation wherein;
6) will handle through enzyme-deactivating the second time enzymolysis liquid temperature be reduced to and carry out filtration treatment below 50 ℃, in the filtrate of gained, add the kaolin powder that accounts for its weight 1.5～6.5% then, continue stirring and heat temperature raising to little boiling, kept 25～60 minutes, and obtained supernatant liquor through leaving standstill to handle again;
7) in the supernatant liquor of gained, add the active carbon powder that accounts for its weight 0.5～0.7%, continue stirring and heat temperature raising, kept 20～40 minutes, and then carry out filtration treatment, removed the soya-bean polypeptides enzymolysis filtrate of bitter taste composition to little boiling;
8) above-mentioned soya-bean polypeptides enzymolysis pH value of filtrate is adjusted to 6.0～7.5 scope, concentrate through vacuum again and drying after, can make the soyabean polypeptide powder of no bitter taste.
Above-mentioned steps 1) preferentially selecting for use the total nitrogen weight content to be equal to or greater than 11% soybean protein isolate in, can directly be abundant the stablizing of content of the enzymolysis product micromolecule polypeptide of absorption of human body to guarantee it, satisfies the high-quality requirement of its ultimate product.Above-mentioned steps 2) preferentially select for use in ammoniacal liquor regulate the soybean protein isolate slurries with and pH value in first time enzymolysis process, this is because ammoniacal liquor is alkalescent, the general protein properties that can not destroy in the soybean protein isolate, thereby can guarantee that macro-molecular protein changes to small-molecular peptides as much as possible, improves the conversion ratio of soybean protein isolate.Above-mentioned steps 4) preferentially select for use in weight content be 20～35% aqua calcis regulate enzymolysis liquid for the first time with and pH value in second time enzymolysis process, this is because the calcium ion in the aqua calcis has highly effective activation to pancreatin, can promote further that the soybean protein isolate enzymolysis is fully thorough.Above-mentioned steps 5) preferentially selecting weight content in for use is that 18～24% concentrated hydrochloric acid solution is regulated the pH value of enzymolysis liquid for the second time, this is because concentrated hydrochloric acid solution both can impel the deactivation of enzyme, can remove macro-molecular protein remaining in the enzymolysis liquid again, thereby the purity of micromolecule polypeptide in the raising enzymolysis product is further guaranteed the quality of ultimate product.
The invention has the advantages that: the method that adopts the control of two-stage enzymolysis process to combine with two groups of adsorbents is handled soybean protein isolate, makes final gained micromolecule polypeptide product reach extremely perfectly de-bittering effect.At first in enzymolysis process control, select for use two kinds of enzymes of different nature stage by stage macro-molecular protein of different nature in the soybean protein isolate to be carried out enzymolysis, can greatly improve the special finger degree of enzymolysis and the utilization ratio of enzyme, thereby can correspondingly shorten the enzymolysis time of soybean protein isolate, make hydrophobic amino acid residues wherein expose significantly minimizing, simultaneously the bitter taste amino acid that exposes behind the enzymolysis is significantly reduced.Secondly in the selection of adsorbent, the method that adopts kaolin and activated carbon to combine, earlier the characteristic that mainly can adsorb some small organic molecules according to kaolin strengthens kaolinic use amount relatively, makes small organic molecule matter in the enzymolysis liquid comprise that some bitter taste amino acid separate in advance; Can adsorb the characteristic of some peptide matters again according to activated carbon, select more a spot of active carbon for use, little molecule bitter peptides remaining in the enzymolysis liquid is spun off.Like this, can alleviate the absorption loss of active carbon to greatest extent to effective ingredient micromolecule polypeptide in the enzymolysis liquid, active carbon also has good decolorization simultaneously, can further improve the grade of zymolyte, thereby this process had both overcome the bitter in the enzymolysis product, avoided the loss of enzymolysis effective ingredient again, gained soyabean polypeptide powder mouthfeel is good, quality is good, is suitable for large-scale production.
The specific embodiment
Be described in further detail below in conjunction with the production technology of specific embodiment no bitter taste soyabean polypeptide powder provided by the present invention:
Step 1): get the total nitrogen weight content more than or equal to 20 kilograms of 11% soybean protein isolates, add 170 kilograms of distilled water, the back that stirs grinds to form fine and smooth soybean protein isolate slurries by colloid mill.
Step 2): the soybean protein isolate slurries are poured in the reaction pot, be heated to 52 ℃, regulate its pH value to 7.3 with ammoniacal liquor, in reaction pot, add 1.2 kilograms of neutral proteinases that label is A.S1398 again, evenly stir and carry out the enzymolysis first time, the temperature that remains enzymolysis liquid in this process is 52 ℃, and the pH value is 7.3, with ammoniacal liquor it is aligned when the pH value changes, continue to obtain after 4 hours enzymolysis liquid for the first time at once.
Step 3): the enzymolysis liquid first time in the reaction pot is heated to 90 ℃, kept 18 minutes, make the neutral protein enzyme-deactivating.
Step 4): with enzyme-deactivating the enzymolysis liquid first time be cooled to 55 ℃, with weight content is that 30% aqua calcis is regulated its pH value to 7.6, the pancreatin that adds 0.78 kilogram then, evenly stir and carry out the enzymolysis second time, the temperature that should keep enzymolysis liquid in this process equally is 55 ℃, the pH value is 7.6, with aqua calcis it is aligned when the pH value changes, and continues to obtain after 4 hours enzymolysis liquid for the second time at once.
Step 5): with weight content be 18% concentrated hydrochloric acid solution for the second time the pH value of enzymolysis liquid be adjusted to 5.5, be heated to little boiling simultaneously, kept 20 minutes, make the pancreatin deactivation;
Step 6): the second time enzymolysis liquid that has stopped enzyme-deactivating heats, its temperature is reduced to below 50 ℃ naturally, filter with canvas then, add 5 kilograms of kaolin powder in the gained filtrate, the lasting stirring also is heated to little boiling again, keeps to stop after 35 minutes stirring and heating, and it was left standstill about 1 hour, the siphonage sucking-off of supernatant liquor after leaving standstill has 140 kilograms approximately.
Step 7): in the supernatant liquor of gained, add 0.85 kilogram of active carbon powder, continue to stir and be heated to little boiling once more, keep 35 minutes after, filter with canvas earlier, use plate-frame filtering again, removed the soya-bean polypeptides enzymolysis filtrate of bitter taste composition.
Step 8): with weight content is that 30% aqua calcis is regulated above-mentioned soya-bean polypeptides enzymolysis pH value of filtrate to 7.0, vacuum concentrates under 65 ℃ temperature, when concentrate only remains 35 kilograms, be placed in the vacuum drying chamber, drying under 60 ℃ the temperature about 4.5 hours, again dry thing is passed through disintegrating machine, can make the soyabean polypeptide powder of no bitter taste.
Claims (9)
1. production technology of not having the bitter taste soyabean polypeptide powder in turn includes the following steps:
1) gets 1 part of soybean protein isolate and 6～16 parts of distilled water by weight, mix and stir and grind to form uniform soybean protein isolate slurries;
2) temperature of soybean protein isolate slurries is increased to 50～55 ℃, pH value and is adjusted to 7.0～7.9 scope, the neutral proteinase that adds the soybean protein isolate weight 2～8% of getting carries out the enzymolysis first time, in this process, keep its temperature at 50～55 ℃, pH value in 6.8～7.6 scope, continue 3～8 hours, obtain enzymolysis liquid for the first time;
3) temperature of enzymolysis liquid is increased to 80～90 ℃ scope for the first time, and keeps 10～30 minutes, makes neutral protein enzyme-deactivating wherein;
4) will handle through enzyme-deactivating the first time enzymolysis liquid temperature be reduced to 45～55 ℃, pH value and be adjusted to 7.1～7.8 scope, the pancreatin that adds the soybean protein isolate weight 3～7% of getting carries out the enzymolysis second time, in this process, keep its temperature at 45～55 ℃, pH value in 7.1～7.8 scope, continue 3～6 hours, obtain enzymolysis liquid for the second time;
5) the pH value of enzymolysis liquid is adjusted to 4.0～5.5 scope for the second time, heats temperature rise simultaneously to little boiling, and keeps 15～45 minutes, makes pancreatin deactivation wherein;
6) will handle through enzyme-deactivating the second time enzymolysis liquid temperature be reduced to and carry out filtration treatment below 50 ℃, in the filtrate of gained, add the kaolin powder that accounts for its weight 1.5～6.5% then, continue stirring and heat temperature raising to little boiling, kept 25～60 minutes, and obtained supernatant liquor through leaving standstill to handle again;
7) in the supernatant liquor of gained, add the active carbon powder that accounts for its weight 0.5～0.7%, continue stirring and heat temperature raising, kept 20～40 minutes, and then carry out filtration treatment, removed the soya-bean polypeptides enzymolysis filtrate of bitter taste composition to little boiling;
8) above-mentioned soya-bean polypeptides enzymolysis pH value of filtrate is adjusted to 6.0～7.5 scope, concentrate through vacuum again and drying after, can make the soyabean polypeptide powder of no bitter taste.
2. the production technology of no bitter taste soyabean polypeptide powder according to claim 1 is characterized in that: select for use the total nitrogen weight content to be equal to or greater than 11% soybean protein isolate in the said step 1).
3. the production technology of no bitter taste soyabean polypeptide powder according to claim 1 and 2 is characterized in that: select for use said step 2) ammoniacal liquor regulate the soybean protein isolate slurries with and pH value in first time enzymolysis process.
4. the production technology of no bitter taste soyabean polypeptide powder according to claim 1 and 2 is characterized in that: select for use in the said step 4) weight content be 20～35% aqua calcis regulate enzymolysis liquid for the first time with and pH value in second time enzymolysis process.
5. the production technology of no bitter taste soyabean polypeptide powder according to claim 3 is characterized in that: select for use in the said step 4) weight content be 20～35% aqua calcis regulate enzymolysis liquid for the first time with and pH value in second time enzymolysis process.
6. the production technology of no bitter taste soyabean polypeptide powder according to claim 1 and 2 is characterized in that: selecting weight content in the said step 5) for use is that 18～24% concentrated hydrochloric acid solution is regulated the pH value of enzymolysis liquid for the second time.
7. the production technology of no bitter taste soyabean polypeptide powder according to claim 3 is characterized in that: selecting weight content in the said step 5) for use is that 18～24% concentrated hydrochloric acid solution is regulated the pH value of enzymolysis liquid for the second time.
8. the production technology of no bitter taste soyabean polypeptide powder according to claim 4 is characterized in that: selecting weight content in the said step 5) for use is that 18～24% concentrated hydrochloric acid solution is regulated the pH value of enzymolysis liquid for the second time.
9. the production technology of no bitter taste soyabean polypeptide powder according to claim 5 is characterized in that: selecting weight content in the said step 5) for use is that 18～24% concentrated hydrochloric acid solution is regulated the pH value of enzymolysis liquid for the second time.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021159122A CN1175753C (en) | 2002-05-31 | 2002-05-31 | Art for producing soyabean polypeptide powder without bitter taste |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB021159122A CN1175753C (en) | 2002-05-31 | 2002-05-31 | Art for producing soyabean polypeptide powder without bitter taste |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100345493C (en) * | 2005-09-23 | 2007-10-31 | 中国农业大学 | Odourant and its preparation method and uses |
| CN101982087A (en) * | 2010-10-28 | 2011-03-02 | 天津实发中科百奥工业生物技术有限公司 | Method for producing functional soy peptide by alcohol leaching soy protein concentrate |
| CN102048022A (en) * | 2010-11-25 | 2011-05-11 | 广州合诚实业有限公司 | Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof |
| CN102115774A (en) * | 2010-11-30 | 2011-07-06 | 华东理工大学 | Method for preparing plant polypeptide by enzyme process |
| CN102511648A (en) * | 2011-12-28 | 2012-06-27 | 天津滨海诺奥酶工程技术有限公司 | Method for producing soybean polypeptide powder |
| CN103518944A (en) * | 2013-10-17 | 2014-01-22 | 丹阳市正大油脂有限公司 | Preparation method of soybean peptides |
| CN104509862A (en) * | 2014-12-29 | 2015-04-15 | 陕西天宝大豆食品技术研究所 | All-lotus-seed-peptide nutrition and preparation method thereof |
| CN104970183A (en) * | 2014-04-10 | 2015-10-14 | 丰益(上海)生物技术研发中心有限公司 | Soluble soya bean protein, preparation method and application thereof |
| CN105613941A (en) * | 2015-12-24 | 2016-06-01 | 珠海天香苑生物科技发展股份有限公司 | Compound protein powder easy to absorb and preparation method thereof |
| CN106616236A (en) * | 2017-02-09 | 2017-05-10 | 吉林大学 | Method for debitterizing and decoloring corn germ meal alkali-soluble protein hepato-protective peptide |
| CN108157583A (en) * | 2017-12-28 | 2018-06-15 | 武汉天天好生物制品有限公司 | A kind of highly dissoluble soya-bean polypeptides and its preparation process and application |
| CN111440836A (en) * | 2020-04-01 | 2020-07-24 | 湖北瑞邦生物科技有限公司 | Production formula and process of soybean polypeptide |
| CN113208118A (en) * | 2021-06-16 | 2021-08-06 | 合肥工业大学 | Preparation method of low-bitter-taste antioxidant peptide beverage |
| CN115281332A (en) * | 2022-07-06 | 2022-11-04 | 佛山市海天(高明)调味食品有限公司 | Low-bitter soy sauce, compound seasoning containing same and preparation method thereof |
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2002
- 2002-05-31 CN CNB021159122A patent/CN1175753C/en not_active Expired - Lifetime
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100345493C (en) * | 2005-09-23 | 2007-10-31 | 中国农业大学 | Odourant and its preparation method and uses |
| CN101982087A (en) * | 2010-10-28 | 2011-03-02 | 天津实发中科百奥工业生物技术有限公司 | Method for producing functional soy peptide by alcohol leaching soy protein concentrate |
| CN101982087B (en) * | 2010-10-28 | 2012-09-05 | 天津实发中科百奥工业生物技术有限公司 | Method for producing functional soy peptide by alcohol leaching soy protein concentrate |
| CN102048022A (en) * | 2010-11-25 | 2011-05-11 | 广州合诚实业有限公司 | Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof |
| CN102048022B (en) * | 2010-11-25 | 2012-08-15 | 广州合诚实业有限公司 | Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof |
| CN102115774A (en) * | 2010-11-30 | 2011-07-06 | 华东理工大学 | Method for preparing plant polypeptide by enzyme process |
| CN102115774B (en) * | 2010-11-30 | 2013-07-10 | 华东理工大学 | Method for preparing plant polypeptide by enzyme process |
| CN102511648A (en) * | 2011-12-28 | 2012-06-27 | 天津滨海诺奥酶工程技术有限公司 | Method for producing soybean polypeptide powder |
| CN103518944A (en) * | 2013-10-17 | 2014-01-22 | 丹阳市正大油脂有限公司 | Preparation method of soybean peptides |
| CN104970183A (en) * | 2014-04-10 | 2015-10-14 | 丰益(上海)生物技术研发中心有限公司 | Soluble soya bean protein, preparation method and application thereof |
| CN104970183B (en) * | 2014-04-10 | 2023-07-21 | 丰益(上海)生物技术研发中心有限公司 | Soluble soybean protein, preparation method and application thereof |
| CN104509862A (en) * | 2014-12-29 | 2015-04-15 | 陕西天宝大豆食品技术研究所 | All-lotus-seed-peptide nutrition and preparation method thereof |
| CN105613941A (en) * | 2015-12-24 | 2016-06-01 | 珠海天香苑生物科技发展股份有限公司 | Compound protein powder easy to absorb and preparation method thereof |
| CN106616236A (en) * | 2017-02-09 | 2017-05-10 | 吉林大学 | Method for debitterizing and decoloring corn germ meal alkali-soluble protein hepato-protective peptide |
| CN108157583A (en) * | 2017-12-28 | 2018-06-15 | 武汉天天好生物制品有限公司 | A kind of highly dissoluble soya-bean polypeptides and its preparation process and application |
| CN111440836A (en) * | 2020-04-01 | 2020-07-24 | 湖北瑞邦生物科技有限公司 | Production formula and process of soybean polypeptide |
| CN111440836B (en) * | 2020-04-01 | 2022-04-01 | 湖北瑞邦生物科技有限公司 | Production formula and process of soybean polypeptide |
| CN113208118A (en) * | 2021-06-16 | 2021-08-06 | 合肥工业大学 | Preparation method of low-bitter-taste antioxidant peptide beverage |
| CN115281332A (en) * | 2022-07-06 | 2022-11-04 | 佛山市海天(高明)调味食品有限公司 | Low-bitter soy sauce, compound seasoning containing same and preparation method thereof |
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Assignee: Guangdong HaoPu Polypeptide Biological Technology Co., Ltd. Assignor: Tiantianhao Biological Products Co., Ltd,. Wuhan City Contract fulfillment period: 2007.11.13 to 2012.11.12 Contract record no.: 2009420010042 Denomination of invention: Art for producing soyabean polypeptide powder without bitter taste Granted publication date: 20041117 License type: Exclusive license Record date: 20090717 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2007.11.13 TO 2012.11.12; CHANGE OF CONTRACT Name of requester: GUANGDONG HAOPU POLYPEPTIDE BIOLOGY SCIENCE AND TE Effective date: 20090717 |
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Effective date of registration: 20180510 Address after: 430090 551 Yucai Road, gauze street, Hannan District, Wuhan, Hubei Patentee after: Tiantianhao Biological Products Co., Ltd,. Wuhan City Address before: 430023 Jianghan Road 11, Jianghan Economic Development Zone, Wuhan, Hubei Patentee before: Inst of Pepetide Substances, Tiantianhao Biologic Product Co., Ltd, Wuhan |
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Effective date of registration: 20210730 Address after: 430090 building 6, 551 Yucai Road, Shamao street, Hannan District, Wuhan City, Hubei Province Patentee after: Ruitai Gaozhi Biotechnology (Wuhan) Co.,Ltd. Address before: 430090 551 Yucai Road, gauze street, Hannan District, Wuhan, Hubei Patentee before: WUHAN TALLYHO BIOLOGICAL PRODUCT Co.,Ltd. |
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