31results about How to "Enzymolysis temperature is low" patented technology

The invention discloses a method for preparing soluble kelp cellulose. The method includes the steps: firstly, preparing kelp dietary fibers from kelp residues by means of flocculation, decalcifying, bleaching, washing and the like; secondly, performing steam explosion to obtain insoluble kelp cellulose, then adding low-temperature cellulase into the insoluble kelp cellulose, and performing enzymolysis in water bath at the temperature of 25 DEG C-35 DEG C to obtain the soluble kelp cellulose with the content of 90.14+/-1.09wt% and the yield of 50-60%. When the soluble kelp cellulose is prepared, the low-temperature cellulase is used, enzymolysis is performed at the normal temperature, enzymolysis conditions are moderate, only macromolecules are sensitive to the cellulose, and macromolecules in kelp are easily decomposed while micromolecules are relatively stable and not easily further decomposed, so that the obtained soluble kelp cellulose is uniform in molecular weight and high in yield, cellulose content, water-holding capacity and expansibility. Moreover, the enzymolysis temperature is low, so that production energy consumption and operability are reduced.

The invention discloses a method for preparing black rice enzymatic hydrolysate. The preparing method comprises the following steps of, conducting extrusion expansion and grinding to black rice materials to prepare puffed black rice micro powder; adding the black rice micro powder with purified water to prepare puffed black rice paste; conducting liquidation to the puffed black rice paste by adopting alpha-amylase; after liquidation, conducting combined enzymolysis to the puffed black rice paste by cellulase and glucoamylase to prepare black rice enzymatic hydrolysate. Prepared black rice enzymatic hydrolysate helps not only with digestive absorption of black rice products but also with effective release and reservation of polyphenol substances black rice cortex. Prepared black rice enzymatic hydrolysate and an auxiliary material such as lycium barbarum juice are compounded into black rice polyphenol compound beverage respectively with the weight percentage of 60%-80% of black rice enzymatic hydrolysate and the weight percentage of 20%-40% of lycium barbarum juice, and black rice polyphenol and lycium barbarum polysaccharide are enriched in the black rice polyphenol compound beverage.

The present invention relates to fruit juice beverage, and is especially one kind of new apple pear juice and its producing process. The new apple pear juice is produced with new apple pear, pectase accounting for 0.01-0.012 % of juice weight, and amylase accounting for 0.003-0.004 % of juice weight. The new apple pear juice is yellowish, sour and sweet, and rich in fruity fragrance. It has the health functions of moistening lung, eliminating phlegm, relieving cough, promoting the secretion of saliva to quench thirst, etc.

The invention discloses a stomach-nourishing wild strawberry and grape sparkling wine. The stomach-nourishing wild strawberry and grape sparkling wine is prepared from, by weight, 100-120 parts of wild strawberries, 50-60 parts of cabernet sauvignon, 6-8 parts of black jujube, 8-10 parts of cherries, 3-5 parts of yam, 4-6parts of glutinous rice, 1-2parts of basil seeds, 2-3parts of black tea powder, a proper amount of macerating enzyme and aroma-producing active dry yeast and a proper amount of red wine yeast and compound clarifying agent. Multiple raw materials having stomach-nourishing and spleen-invigorating effects are added, so that the sparkling wine is rich and comprehensive in nutrition and remarkable in health-care effect, the finished product sparkling wine is ruby red or purple red, clear, transparent and full-bodied, has a red and bright color and luster, has rich bubbles, a pure and soft taste, palatable sourness and sweetness and a long aftertaste after being poured into glasses and integrates a full-bodied fruity flavor and an elegant bouquet, the alcoholic strength is 6-12% vol, a carbon dioxide pressure (20 DEGC) is 0.1-0.4 MPa, and the stomach-nourishing wild strawberry and grape sparkling wine can cater to the demand for food safety, nutrition and health of modern people.

The invention provides a preparation method of a corn stigma oral liquid capable of lowering blood glucose. The method comprises steps as follows: (1) superior corn stigmas are washed clean, dried in the sun and crushed, and corn stigma powder is obtained, added to deionized water and subjected to enzymolysis by compound enzyme at 50-70 DEG C with the PH ranging from 4 to 6 for 3-6 h; (2) an enzymatic hydrolysate obtained in step (1) is heated to be boiled, kept at the constant temperature for 5-10 min for enzyme deactivation, cooled to the room temperature and centrifuged, and a clear corn stigma liquid is obtained; (3) the clear corn stigma liquid obtained in step (2) is poured into trichloromethane, subjected to ultrasonic treatment for 5-10 min and left to stand for layering, a supernatant is taken and freeze-fried for 24 h, and a corn stigma extract is obtained; (4) the corn stigma extract obtained in step (3), an emulsifier, sucrose, potassium sorbate and purified water are evenly mixed, and thus the corn stigma oral liquid capable of lowering blood glucose is obtained. The prepared corn stigma oral liquid has high polysaccharide and flavonoid content, has an obvious blood glucose lowering effect, has no side effects and is suitable to be taken by patients for a long time.

The invention discloses wild strawberry sparkling wine with the efficacy of tonifying middle-Jiao and Qi. The wild strawberry sparkling wine is prepared from the following raw materials in parts by weight: 100-150 parts of wild strawberries, 4-6 parts of pumpkin, 10-15 parts of cherries, 6-9 parts of fructus ziziphi jugubae, 2-3 parts of fresh lotus stem, 4-6 parts of semen pisi sativi, 3-4 parts of sticky rice, 2-3 parts of semen euryales, an appropriate amount of macerating enzyme and aroma-producing active dry yeast, an appropriate amount of brewer's yeast and composite clarifier, and an appropriate amount of coconut juice. According to the wild strawberry sparkling wine and the preparation method, the various natural raw materials with the efficacy of tonifying middle-Jiao and Qi are added, so that the wine body is rich in nutrition, and the health effects are good; the prepared wild strawberry sparkling wine has bright red color and luster and is clear and transparent, the wine body is full, after the wild strawberry sparkling wine is poured into a wine cup, the air bubbles are rich, the fruity aroma is strong, the mouthfeel is soft, the aftertaste is long, the alcoholic strength is 7-14 % vol, and the pressure of carbon dioxide (at 20 DEG C) is 0.1-0.4 MPa.

The invention provides a safe non-toxic mosquito repellent lotion and a preparation method thereof. The safe non-toxic mosquito repellent lotion is prepared from the following components in parts by weight: 15-20 parts of lemon grass extract, 5-8 parts of ethanol, 2-4 parts of natural borneol, 1-3 parts of essence, 5-8 parts of a cosolvent, 1-2 parts of salicylic acid and 40-60 parts of deionized water. The prepared mosquito repellent lotion is natural and non-toxic, has high contents of active components and a lasting mosquito repellent effect, and is suitable for all kinds of people.

The invention discloses face-beautifying and -nourishing fragaria vesca sparkling wine, which is prepared from the raw materials including, by weight, 100-150 parts of fragaria vesca, 6-9 parts of annona squamosa, 6-9 parts of grapefruits, 4-6 parts of tender corn kernels, 1-2 parts of wheat seedlings, 2-3 parts of peach blossoms, 4-5 parts of red beans, 3-4 parts of pomegranate seeds, proper amounts of macerating enzyme and aroma-producing active dry yeast, and proper amounts of brewing yeast and a composite clarifying agent. A plurality of natural raw materials which have the face-beautifying and -nourishing functions are added to the sparkling wine, so that the wine has more abundant nutrients and more significant health-caring effect. The fragaria vesca sparkling wine has a bright red color, is clear and transparent, has a plump appearance, can generate abundant foam when being poured into a wine glass, has a mellow fruit fragrance and a soft mouth feel, has a strong after taste, is 7-14 %vol in alcohol degree and is 0.1-0.4 MPa in CO2 pressure at 20 DEG C.

The invention discloses bowel-relaxing wild strawberry sparkling wine which is prepared from the following raw materials in parts by weight: 100 to 150 parts of wild strawberries, 8 to 12 parts of musa basjoo, 4 to 6 parts of figs, 4 to 6 parts of annona squamosa, 2 to 3 parts of pitaya flowers, 1 to 2 parts of gracilaria lemaneiformis, 3 to 4 parts of platycladi seeds, 3 to 4 parts of sweet almonds, a proper amount of macerating enzyme, a proper amount of aroma-producing active dry yeast, a proper amount of saccharomyces cerevisiae and a proper amount of a composite clarifying agent. Various natural raw materials with the bowel-relaxing effect are added, so that the nutrition of the wine body is rich and the health-care effect is significant. The produced wild strawberry sparkling wine has red and bright color, is clear and transparent and is full in wine body. The wild strawberry sparkling wine has rich bubbles, strong fruit fragrance, soft mouthfeel and long aftertaste after being injected into a wine cup, wherein the alcoholic strength is 7 to 14 %vol and the carbon dioxide pressure (20 DEG C) is 0.1 to 0.4 MPa.

The invention discloses a wild strawberry sparkling wine capable of nourishing yin and supplementing blood. The wild strawberry sparkling wine capable of nourishing yin and supplementing blood is prepared from, by weight, 100-150 parts of wild strawberries, 8-12 parts of longan, 4-6 parts of black tomatoes, 4-6 parts of litchis, 2-3 parts of parochetus communis, 3-5 parts of tremella, 2-3 parts of radix rehmanniae praeparata, 5-8 parts of black beans, a proper quantity of macerating enzyme, a proper quantity of aroma-producing active dry yeast, a proper quantity of brewer's yeast and a proper quantity of compound clarifying agent. Various natural raw materials with the effects of nourishing yin and supplementing blood are added, so that the wine body is richer in nutrition and significant in healthcare effect; the prepared wild strawberry sparkling wine is bright red in color, clear and transparent, and full in wine body, generates rich bubbles and emits a thick fruity aroma after being poured into a wine glass, and is mild in taste and lasting in aftertaste, the alcoholic strength of the wild strawberry sparkling wine is 7-14%vol, and the carbon dioxide pressure of the wild strawberry sparkling wine is (20 DEG C) 0.1-0.4 MPa.

The invention discloses an anti-fatigue strawberry grape sparkling wine. The anti-fatigue strawberry grape sparkling wine is prepared from the following raw materials by weight part: 100-120 of wild strawberries, 50-60 of Cabernet Sauvignon, 6-8 of tomato, 1-2 of stevia rebaudiana, 1-2 of pandan leaf, 2-3 of Hibiscus manihot flower, 3-4 of pecan kernel, 1-2 of flammulina velutipes, 1-2 of Gynostemma pentaphyllum, a proper amount of macerating enzyme and aroma-producing active dry yeast, and a proper amount of red wine yeast and a compound clarifying agent. The anti-fatigue strawberry grape sparkling wine provided by the invention is added with a variety of raw materials with fatigue relieving efficacy, has rich and comprehensive nutrition, and significant health care effect, the finished product sparkling wine is ruby red or purple red, has bright red color, is clear and transparent, and full-bodied, when the wine is injected into a cup, the bubbles are rich, the taste is pure, the sweetness and sour are palatable, the taste is soft, the aftertaste is lingering, the strong fruity flavor and elegant wine aroma are integrated, the alcohol strength is 6-12%vol, and the carbon dioxide pressure is (20DEG C) 0.1-0.4MPa. Therefore, the anti-fatigue strawberry grape sparkling wine meets the demands of people for food safety, nutrition and health.

The invention discloses wild strawberry sparkling wine for improving immunity. The wild strawberry sparkling wine is prepared from the following raw materials in parts by weight: 100 to 150 parts of wild strawberries, 10 to 15 parts of lemon, 4 to 6 parts of bitter gourd, 4 to 6 parts of plum-leaf crab, 8 to 12 parts of durian, 2 to 3 parts of mushroom, 6 to 9 parts of tremella, 2 to 3 parts of marrow, an appropriate amount of Macerating enzymes and aroma-producing active dry yeast, and an appropriate amount of saccharomyces cerevisiae and composite settling agent. By adding various natural raw materials having an immunity improvement function, the wine is richer in nutrients and remarkable in healthcare effect; the produced wild strawberry sparkling wine is red and bright, clear, transparent and strong; and after the produced wild strawberry sparkling wine is added into a cup, the bubbles are rich, the fruit fragrance is strong, the taste is soft, the aftertaste is long, the alcoholic strength is 7 to 14 percent by volume, and the pressure of carbon dioxide is 0.1 to 0.4 MPa (20 DEG C).

The invention discloses a feather meal additive, a preparation method and application and belongs to the technical field of feed additive processing. The additive is prepared by the following steps: (1) preparing feather meal; (2) performing solid enzymolysis; and (3) performing filtering and drying. By adopting the method, livestock feather is adopted as a raw material which is crushed, a solid enzymolysis mode is adopted, the feather meal is adopted as the raw material, the material to water ratio is 1:0.5, the pH value is adjusted to 9.0 by using lime, the temperature is 55 DEG C, solid enzymolysis is implemented for 24 hours, and finally filtering and drying are implemented to prepare the additive. The additive is simple in operation process, low in enzymolysis temperature and wide inpH value action range, and the use fields of the process can be widened; the additive is low in enzymolysis cost and high in enzymolysis efficiency, enzymolysis supernate is high in soluble protein content and meanwhile comprises multiple amino acid components of high contents, the production cost can be lowered, comprehensive economic benefits can be increased, requirements of industrial production can be met; and the additive can be applied to feeds.

The invention discloses qi-tonifying sparkling wine with wild strawberry, made from, by weight, 100-120 parts of wild strawberry, 50-60 parts of Cabernet Sauvignon, 4-5 parts of durian, 4-5 parts of pumpkin, 6-8 parts of coconut, 3-4 parts of red dates, 1-2 parts of Flos Notoginseng, 1-2 parts of tender leaf of Amaranthus caudatus, 2-3 parts of white fungus, suitable macerating enzyme and aroma-producing active dry yeast, and suitable wine yeast and compound clarifier; various qi-tonifying spleen-invigorating materials are added herein so that the sparkling wine has rich nutrition and significant health-care effect, the finished sparkling wine is ruby red or purplish red, has bright color, good clarity and full body, has rich foam after being poured into a glass, has pure taste, suitable sourness and sweetness, soft taste and long aftertaste, has integrated strong fruit aroma and faint vinous flavor, is 5-12% by vol in ABV, has carbon dioxide pressure of (20 DEG C) 0.1-0.4 Mpa, and meets the needs of modern people for food safety and nutrition and health.

The invention discloses a hydrolyzed protein peptide product which is prepared from the following raw materials in parts by weight: 6-8 parts of hydrolyzed protein powder, 0.01-0.05 part of zinc micropowder, 6-8 parts of mushroom protein powder, 15-35 parts of whey protein, 1-3 parts of glucosamine hydrochloride, 0.01-0.05 part of trace element of selenium, 2-5 parts of vitamin C, 30-50 parts of isomalto-oligosaccharide, 6-10 parts of dextrin, 2-6 parts of honeysuckle flowers, and 0.90-0.99 part of dendrobium stems, totaling 100 parts. The maximum innovation of the product is as follows: animal proteins are further supplemented while vegetable proteins are supplemented, so that the requirement of a human body on different types of proteins is satisfied.