39results about "Purification using microorganisms/enzymes" patented technology

Method for extracting oils, proteins and fermentable sugars from vegetable material in an aqueous medium, includes:

• • a) adding water to the vegetable material;
  • b) adding an enzyme mixture containing at least one cellulase, at least one hemicellulase, and at least one pectinase, the ratio between the pectinase activity and the cellulase activity being at least 0.14, and the ratio between the pectinase activity and the hemicellulase activity being at least 7.10⁻³, the pectinase activity being less than 120 μmol/min/mL;
  • c) incubating the vegetable material and the enzyme mixture with stirring to release oils, proteins and fermentable sugars in the reaction medium;
  • d) separating the reaction medium to obtain free oil, an aqueous phase containing proteins and fermentable sugars, and a solid phase;
  • e) optionally separating and recycling an emulsion of free oil or aqueous phase, to the medium;
  • f) separating the proteins and fermentable sugars from the aqueous phase.

The present invention relates to methods for decolorizing a sugar solution obtained from sugar crops, wherein the solution is treated enzymatically with an oxidoreductase resulting in a decrease in color and/or turbidity of the solution. Also described are methods for decolorizing fruit juice solutions using oxidoreductases. Specifically, glucose oxidase, carbohydrate oxidases, glucose dehydrogenase, cellobiose dehydrogenase and glucooligosaccharide oxidase are described. At least action of glucose oxidase results in the formation of a coloured precipitate, which may be removed by filtration or centrifugation.

The present invention belongs to the field of food processing, and particularly relates to a method for preparing black sugar. The method comprises the steps of pre-treating sugarcane, cleaning the sugarcane, peeling the sugarcane, squeezing the sugarcane into juice, heating the juice to sterilize the juice, filtering the juice, concentrating the juice, subjecting the juice to enzymatic hydrolysis reaction, concentrating the juice for a second time, conducting the thermal reaction, subjecting an obtained product to dehumidification reaction, packing the finished product and the like. According to the technical scheme of the method for preparing black sugar, firstly, the squeezing and concentrating operation is conducted, and then the enzymatic hydrolysis reaction is conducted. After that, the concentrating and heating operation is conducted to obtain black sugar. In this way, the drying and the crystallizing are not required, and a standard purification plant is established. The secondary pollution of the obtained product is avoided, so that the finished product is cleaner. Each step is conducted according to a strict process flow for production, incoming inspection, production inspection and finished product inspection, so that the product is safer. The majority of nutrient substances in the sugarcane is maintained, and the black sugar is higher in medicinal value.

[Problem] An aqueous saccharide solution obtained from biomass contains various fermentation-inhibiting substances, however, it is possible to easily remove fermentation-inhibiting substances derived from biomass at a low cost by treating the aqueous saccharide solution with microbes that do not utilize glucose or xylose or with a crude enzyme product derived from said microbes.

Conventionally, sugarcane processing avoids leaving residual sucrose in the bagasse, since the bagasse will be burned and the value of the sucrose would be lost. However, when coupled with a Green Power+® process to extract hemicelluloses, sucrose may also be extracted and recovered from the bagasse. In some variations, a process includes mechanically treating a feedstock to generate a sucrose-rich stream and lignocellulosic material that intentionally retains a significant amount of the initial sucrose in the feedstock; extracting the lignocellulosic material with steam and/or hot water to produce cellulose-rich solids and an extract liquor containing hemicellulosic oligomers and sucrose; and then hydrolyzing the hemicellulosic oligomers into a hemicellulose sugar stream. Each of the sucrose-rich stream and the hemicellulose sugar stream (containing the starting residual sucrose) may be recovered or further processed (e.g., fermented to ethanol). Similar processes are possible with energy cane, sugar beets, and energy beets.

A concentrated sugarcane juice powder obtained by a convection current vacuum freeze drying process that includes: selecting and preparing sugarcane stalks by a predetermined quality guideline; extracting sugarcane juice by inserting the sugarcane stalks into a sugarcane juice extracting apparatus having a mesh pattern of micro ridges configured to achieve a maximum extraction efficiency; adding probiotics into the extracted sugarcane juice; freezing the sugarcane juice mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen sugarcane juice blocks; and vacuum freezing said frozen sugarcane juice blocks using a convection current vacuum freeze drying apparatus.

A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredientsand also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

The invention discloses an additive-free liquid brown sugar and a preparation method thereof. The additive-free liquid brown sugar is obtained by squeezing, filtering, immobilized sucrase enzymatic hydrolysis, concentrating and thermal reaction of sugarcane used as a raw material. No food additives or chemical reagents are added in the production process of the additive-free liquid brown sugar, and the additive-free green food is produced by using a biological enzyme and physical processing processes. The additive-free liquid brown sugar is in a liquid state at normal temperature, has stable properties, does not crystallize, can keep a very high osmotic pressure to make microorganisms not grow, and can be preserved for a long term without adding a preservative, and the shelf life is 36 months or above. The additive-free liquid brown sugar has the advantages of good mouthfeel, richness in nutrition, reservation of all nutritional components in a sugarcane juice, and high nutritional values.

Provided is a method for efficiently producing sugar and simultaneously efficiently producing ethanol. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism having no sucrose-degrading enzyme and a step for producing sugar from the fermented sugar solution. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism in the presence of a sucrose-degrading enzyme inhibitor and a step for producing sugar from the fermented sugar solution.

The invention belongs to the technical field of cane sugar processing and in particular relates to a biological treatment method for sulfur-free sugarcane juice clarification. The biological treatment method specifically comprises the following operation steps: (1) squeezing sugarcane; (2) carrying out rough filtration treatment; (3) carrying out adjustment; (4) carrying out immobilized enzyme treatment; (5) carrying out flocculation bacterium treatment; (6) carrying out flocculation settling; and (7) carrying out separation, namely outputting upper clear juice obtained in the step (6), carrying out filter press separation on settled muddy juice at a lower layer, and combining the settled muddy juice with the upper clear juice, so as to obtain clear juice. The biological treatment method has the advantages that a high-quality sugar product can be produced, and the food security risk can be reduced. In the process, the amount of lime and phosphoric acid only accounts for 20% or less of that of a common sulfur-free sugar making process, a small amount of filter mud is produced, and the production process is environment-friendly and safe.

An industrial process using kestose hydrolases to enable the use of sugar mixtures containing 1-kestose in the industrial production of sucrose (as crystallized sugar) by providing a method for the conversion of 1-kestose into sucrose and fructose in a sugar solution, containing kestose and more than 10 mM sucrose (3 g/L), and comprising the enzymatic hydrolysis (preferably using 1-FEH enzymes—EC 3.2.1.153) of 1-kestose. The process further provides a method of producing a polypeptide having 1-kestose hydrolase activity and a composition comprising the polypeptide.

The present disclosure relates to an enzyme based sulphur replacement product, an enzyme based sulphur replacement process and a kit applicable in sugar processing. The present disclosure also relates to a composition comprising an enzyme blend employed in the process for obtaining a sulphur replacement product; and a final product obtained after the sugar processing.