Extraction method of MD (musca domestica) insect active protein intermediate
A technology of active protein and extraction method, which is applied in the field of extraction of MD insect active protein intermediates, can solve the problem of increased equipment investment and production costs such as labor and power consumption, great impact on human health and the environment, and does not involve wastewater treatment steps, etc. problems, to achieve the effect of protecting the health of workers, avoiding Maillard reaction, and avoiding changes in ingredients
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[0033] A kind of extraction method of MD insect active protein intermediate of the present invention, comprises the following steps:
[0034] (1) Wash and dry the MD larvae; this step simply cleans the MD larvae, which is beneficial to the subsequent steps and ensures the quality of the product.
[0035] (2) Dry the MD larvae that have passed through the step (1) by blasting at 40° C.; compared with the boiling and heating technology in the prior art, it can ensure that Maillard reaction does not occur. The Maillard reaction (Maillard reaction) is a non-enzymatic browning reaction widely distributed in the food industry. It refers to a series of complex reactions between reducing sugars (carbohydrates) in raw materials and amino acids / proteins at room temperature or when heated, resulting in the formation of brown-black macromolecular substances melanoids or melanoidins. In addition to producing melanoidins, hundreds of intermediate molecules with different odors will be prod...
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