35results about How to "Control the degree of hydrolysis" patented technology

The invention relates to a method for preparing high-purity rice protein and high-purity rice peptide. Rice or broken rice is used as a raw material in the method; based on crude rice protein prepared by an alkali extraction and acid precipitation method, non-protein substances in the crude rice protein are removed by the impurity removing effect of an efficient composite enzyme consisting of amylase, cellulase and lipase, and then the high-purity rice protein with protein content of more than 90 percent is prepared; and based on the high-purity rice protein, the hydrolysis degree of the rice protein is controlled under the action of the composite enzyme by an alternated enzymolysis ultra-filtration coupling technology, and the high-purity rice peptide with protein content of over 90 percent, polypeptide content of more than 70 percent and 200 to 1,200Da oligopeptide content of over 50 percent is prepared by separation.

The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.

The invention relates to a method for synthesizing polyaspartic acid by maleic anhydride and ammonia gas. The method comprises the following steps: performing substitution reaction of molten maleic anhydride and ammonia gas in a closed reactor and absorbing the residual gas after the completion of the substitution reaction; adding sodium hydrate solution into the reacted maleic anhydride and ammonia gas to perform neutrallzation reaction, so as to obtain a mixture of maleamic acid sodium and maleamic acid ammonium; directly heating the product in the closed reactor and performing condensation polymerization by stirring; steaming and drying the moisture after the completion of the condensation polymerization, so as to obtain the polysuccinimide solid; adding water in another reaction kettle and starting stirring; then adding the polysuccinimide solid into the reaction kettle and slowly adding sodium hydrate solution and heating to perform hydrolysis reaction, so as to obtain the polyaspartic acid solution. According to the method for synthesizing polyaspartic acid by maleic anhydride and ammonia gas, the production process is simplified and the polyaspartic acid prepared according to the method has a weight-average molecular weight of 2000-15000 and a molecular weight distribution index of 1.5-1.65, so that molecular weight requirements of various application domains are met and environment-friendly production process is realized.

This invention relates to preparation of deer peptide with biological activity by composite protease catalysis and its uses in human immunity, fatigue resistance and hypoxia tolerance. Products are obtained by heating deer meat paste as raw material, which is screened with 80 mesh, to 48-52 deg.C, regulating pH 6.8-7.2 with NaOH solution, stirring and adding neutral protease, papoid or trypsin, then adding fragrant protease after protein hydrolysis to 28-33%, controlling reaction with standard 2M NaOH to make protein hydrolysis to 34 -42%, heating enzymolysed liquid to 114-116 deg.C for 10-15 minutes, sharply cooling to atmosphere, solid-liquid separating, concentrating, and drying to obtain yellow powder or granular products of deer peptide.

The invention discloses a high-argillization coal washing agent. The high-argillization coal washing agent is characterized by comprising a collecting agent, a foaming agent and a flocculating agent, wherein the collecting agent is 390-440g/t of N9883; the foaming agent is 400-430g/t of fusel; the flocculating agent comprises polyacrylamide and polymeric aluminum; the control concentration of the polymeric aluminum is 0.5-1.2 percent; the preparation concentration of the polyacrylamide is 0.1-0.15 percent; the usage of the polyacrylamide is required to be controlled to be 0.1-1 percent according to a volume ratio. Compared with the prior art, the high-argillization coal washing agent has the advantages that slime water is timely clarified, so that coal can be washed by clean water, slime is recovered, and the coal washing water is recycled.

The invention discloses a method for preparing microorganism-dedicated soybean protein isolate. The method comprises the following steps: soaking low-temperature degreased soybean meal in an alkali solution with a pH value of 9.5 to 10.0 at a temperature of 50 to 55 DEG C, adjusting the pH value to 6.8 to 7.4, the sugar content to 8.0 to 9.0, stirring for 40 to 60min, and performing solid-liquid separation to obtain a crude protein extracting solution; adding an acid solution into the crude protein extracting solution at room temperature, stirring for 10 to 50min, and centrifuging to obtain acid-precipitated protein; dissolving the acid-precipitated protein in water at room temperature, adjusting the pH value to 6.00 to 6.30 and the sugar content to 18.0 to 19.5 to obtain an acid-precipitated protein solution; adding neutral protease and alkaline protease, reacting at 50 to 60 DEG C for 0.5 to 3h to obtain enzymatic hydrolysate; performing sterilization, flash treatment and spray drying to obtain the microorganism-dedicated soybean protein isolate. The soybean protein isolate prepared according to the invention has good dispersibility, low viscosity and suitable amino acid nitrogen, and has the advantages of simple process, easy operation, strong protein practicability, wide application in fermentation industry and better popularization value.

The invention discloses a method for preparing diglyceride through enzyme catalysis. The method is characterized by including the following steps that firstly, grease parts are hydrolyzed, wherein edible oil is partially hydrolyzed through an enzyme catalysis hydrolysis method, hydrolysis products are obtained through dewatering, the content of diglyceride in the hydrolysis products ranges from 30.0wt% to 35.0wt%, and the content of free fatty acid ranges from 26.0wt% and 30.0wt%; secondly, esterification is performed, glycerin with the mass 2.5-4 times of that of the hydrolysis products is added in the hydrolysis products obtained in the first step, an esterification reaction is performed through an enzyme catalysis esterification method, diglyceride is synthesized, and the edible diglyceride is obtained after excessive glycerin is removed. According to the method, free fatty acid does not need to be independently prepared, and operation is easy; excessive hydraolysis can be avoided, and total controllability is high; besides, the method is high in diglyceride yield, the acid value is low, acid removing treatment does not need to be performed on finished products, preparation cost is substantially reduced, and the method is suitable for large-scale industrial production.

The invention discloses a method for preparing an antioxidant chicken protein polypeptide. The method comprises the following steps: 1. taking fresh chicken breast and chicken skeleton as raw materials, cleaning and removing blood water in chicken; 2. adding water to cook; 3. using a colloid mill to grind the cooked chicken breast and chicken skeleton; 4. weighing three proteases; 5. adjusting thepH value and temperature, adding the weighed proteases; 6. after the end of an enzymatic reaction, heating and killing the enzyme to obtain an enzymatic hydrolysate; 7. filtering and ultra-filteringthe enzymatic hydrolysate; 8. adding a filtrate obtained in step 7 to a mixing tank, and concentrating to obtain a concentrated liquid; 9. drying the concentrated liquid to obtain the antioxidant chicken protein peptide. The method for preparing the antioxidant chicken protein polypeptide disclosed by the invention can decompose the chicken protein into a polypeptide, has a good flavor, is rich innutrition, and has the characteristic of high antioxidant activity.

The invention provides a preparation method of an oligopeptide flavor enhancer by controllable enzymolysis proteins. The preparation method is characterized by comprising the steps of: (1) wetly smashing and degreasing pigeon meat; (2) adding the pigeon meat into an enzymolysis pot, and performing the enzymolysis by adding flavored protease and water, wherein the condition is that the temperature is 47-55 DEG C, the use level of the enzyme is 8-10% of the weight of the protein meat, the volume ratio of the protein meat weight to the water is 1: (3-4), the PH value is adjusted to be 6-7, and the reaction time is 3-3.5 hours; pumping the pigeon meat into an ultrafiltration membrane separating device with the cut-off molecular weight of 1000-20000 Da, feeding the pigeon meat proteins and the enzyme with large molecules in the enzymolysis pot for continuous enzymolysis; and repeating the steps till that the oligopeptide is generated wholly or the amino acid is generated partially; and (3) pumping the enzymolysis liquid obtained in the step (2) into a spray dryer, wherein the wind inlet temperature is 150-170 DEG C, the wind outlet temperature is 75-95 DEG C, and the pressure is 560-700 mm Hg. The method takes the pigeon meat or the chicken as a preparation raw material, and has the advantages of being high in pigeon meat protein enzymolysis speed rate and enzymolysis rate, short in enzymolysis time, and high in oligopeptide content in the product.

The invention provides a method for uniformly preparing an attapulgite-titanium dioxide composite material, which belongs to the technical field of hybrid materials. A steam hydrolysis method is adopted, magnetic stirring is assisted in the whole hydrolysis process, hydrolysis is conducted through a water bath constant-temperature heating method, meanwhile, the stirring rotating speed and the water bath temperature are controlled, accordingly, the contact speed of attapulgite and water vapor and the hydrolysis degree of butyl titanate are controlled, the uniformity of titanium dioxide can be guaranteed, titanium dioxide in the obtained attapulgite-titanium dioxide composite material is uniformly distributed on the surface of attapulgite, and meanwhile, attapulgite in the composite materialstill keeps low agglomeration.

The invention discloses water-soluble radix puerariae fiber oligosaccharide and a preparing method thereof. The preparing method includes the steps that 1, radix puerariae residues are adopted as a raw material, water is added, and the radix puerariae residues are smashed in a stirred mode to obtain radix puerariae residue pulp; 2, the radix puerariae residue pulp is placed in an electric heating oil bath pan for steam precooking, and radix puerariae fiber residues are obtained through suction filtration; 3, the radix puerariae fiber residues are prepared into radix puerariae fiber residue pulp; 4, the radix puerariae fiber residue pulp is subjected to enzyme hydrolysis for two times and treated ultrasonically and supplementarily to obtain radix puerariae fiber hydrolysate; 5, membrane separation is carried out on the radix puerariae fiber hydrolysate obtained after enzyme hydrolysis is conducted for two times, fiber oligosaccharide with the polymerization degree of 2-5 is enriched, and the good-water-solubility fiber oligosaccharide with the polymerization degree of 2-5 can be prepared. The water-soluble radix puerariae fiber oligosaccharide can serve as prebiotics to be applied to related functional food and medicine, new resources are developed, and a new way is provided for full utilization of radix puerariae.

The invention provides a preserved egg protein polypeptide beverage. The beverage is prepared from a main material namely preserved egg protein enzymatic hydrolysate in mass concentration of 4-6% andauxiliary materials, wherein the auxiliary materials include, by mass of the preserved egg protein enzymatic hydrolysate, 0.75%-1.75% of concentrated lemon juice, 1%-3% of concentrated mango juice, 7.5%-17.5% of white granulated sugar, 7.5%-17.5% of brown granulated sugar, 2%-3% of complex gum and the balance water. The beverage is naturally brownish yellow in color, has a preserved egg flavor slightly and is sweet slightly, harmony in taste, free of off-odor, crystal bright in liquid, free of evident precipitates and layering and high in fluidity.

The invention relates to an acid-soluble peanut protein and a preparation method and application thereof. The preparation method comprises the following steps that 1, peanut protein slurry is subjected to high-pressure homogenization to obtain a peanut protein solution; 2, the peanut protein solution is subjected to enzymolysis at 20-70 DEG C for 10-50 minutes by using 200-1000 U/g neutral protease; 3, the peanut protein solution obtained after enzymolysis is subjected to injection cooking for 60-180 seconds at 100-180 DEG C; 4, the peanut protein solution obtained after injection cooking is subjected to acidity adjustment until the pH value is 2.0-4.0. The acid-soluble peanut protein prepared through the method is almost free of bitterness and astringency, and the nitrogen dissolution index of the acid-soluble peanut protein is not lower than 91% when the pH value is 3.0; the acid-soluble peanut protein can be applied to processing of acid beverages.

The invention discloses a mung bean protein peptide preparation method, which belongs to the technical field of protein peptide processing, and comprises the following steps: (1) conditioning protein emulsion; (2) conducting primary hydrolysis; (3) conducting protease hydrolysis; (4) conducting centrifugal separation; (5) carrying out high-speed separation on a liquid phase, and carrying out secondary hydrolysis on a solid phase; (6) carrying out protease inactivation; (7) carrying out centrifugal separation; (8) carrying out high-speed separation on the liquid phase, and carrying out third decomposition on the solid phase; (9) carrying out protease inactivation; (10) performing centrifugal separation, removing by-products from the solid phase, and performing high-speed separation on the liquid phase; (11) performing membrane separation; (12) performing membrane concentration; and (13) drying to obtain a mung bean protein peptide finished product. According to the method, the peptide conversion rate of the mung bean protein is increased through fractional hydrolysis, ultrafiltration membrane separation and nanofiltration membrane concentration, the peptide content of a product is stabilized, the proportion of small molecule peptides less than 500d is increased, the peptide activity is improved, and the evaporation energy consumption is reduced.

The invention relates to the technical field of printing ink, and in particular relates to gravure freezing point snowflake ink and a preparation method thereof. The gravure freezing point snowflake ink comprises acrylic resin, tetra-n-butyl titanate, an organic solvent, deionized water, a catalyst and a light initiator. The preparation method of the gravure freezing point snowflake ink comprises the following steps: step one, adding tetra-n-butyl titanate, the organic solvent and the catalyst into a reaction kettle, heating, and slowly adding deionized water into the reaction kettle for hydrolysis reaction to obtain hydrolysate; step two, adding the acrylic resin into the hydrolysate, and after raising the temperature, carrying out polycondensation reaction to obtain condensation polymer; step three, adding the light initiator into the condensation polymer, and stirring evenly to prepare the gravure freezing point snowflake ink. The gravure freezing point snowflake ink has the advantages of high glossiness, moderate viscosity, and good adhesion and friction resistance, so that printed matter is not easy to wear or scratch in the process of production and use, and the market competitiveness of the printed matter is greatly enhanced.