32results 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 invention relates to the technical field of animal fodder processing, and especially relates to a method of preparing feather protein powder from keratinase. The method takes poultry feathers as the raw material and is characterized by comprising the following steps: (1) preparing feather powder; (2) performing enzymatic hydrolysis; (3) filtering and drying. The technology is simple, the suitable field of the technology is enlarged, the temperature of enzymatic hydrolysis is low, the pH range is wide, the cost of enzymatic hydrolysis is low, and the efficiency of enzymatic hydrolysis is high. The content of soluble protein in the supernate of enzymatic hydrolysis is high, the supernate contains 8 amino acids with a high content, wherein phenylalanine, isoleucine, leucine and valine are essential amino acids; the protein powder can be used to produce amino acid products and added into the feed, thus the production cost is reduced, and the comprehensive economic benefit is increased.

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 wild strawberry-grape sparkling wine for replenishing blood, which is prepared from the following raw materials in parts by weight: 100 to 120 parts of wild strawberry, 50 to 60 parts of cabernet sauvignon, 8 to 10 parts of litchi, 6 to 8 parts of dragon fruit, 2 to 3 parts of sedum aizoon, 3 to 4 parts of white paeony root, 1 to 2 parts of prepared rehmannia root, 4 to 5 parts of red glutinous rice, 2 to 3 parts of black bean, appropriate amount of macerating enzymes and aroma-producing active dry yeast, and appropriate amount of cabernet yeast and composite clarifiant. According to the wild strawberry-grape sparkling wine for replenishing blood provided by the invention, multiple raw materials with the effects on replenishing blood and soothing nerves are added, so that the sparkling wine contains rich and comprehensive nutrients and is remarkable in health-care effect, and a finished product of the sparkling wine is ruby red or purple red, red bright in color and luster, clear and transparent, full-bodied, rich in bubbles when being poured into a cup, pure in taste, palatable in sourness and sweetness, soft in taste, and lingering in aftertaste, integrates full-bodied fruity flavor and quietly elegant aroma, has the alcohol content being 6 to 12 percent vol and the carbon dioxide pressure being (20 DEG C) 0.1 to 0.4 MPa, and meets the demands of modern people on food safety and nutrient health.

The inventive belongs to the field of oyster peptide preparation, and discloses a preparation method of oyster peptides. The method comprises the following steps: cleaning oyster meat, mincing the oyster meat to obtain a slurry, carrying out enzymatic hydrolysis on the slurry, carrying out enzyme deactivation treatment at 100 DEG C, centrifuging the obtained slurry to obtain a supernatant, decolorizing the supernatant with activated carbon, and carrying out suction filtration and low temperature freeze-drying treatment to obtain the oyster peptides. The preparation method has the advantages of simplicity, small use amount of an enzyme, short hydrolysis time and low production cost.

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 a blood fat reducing strawberry-grape sparkling wine. The sparkling wine is prepared from, by weight, 100-120 parts of wood strawberry, 50-60 parts of cabernet sauvignon, 6-8 parts of passion flower, 5-7 parts of fresh niblet, 1-2 parts of flower of Juglans regia, 2-3 parts of sargassum fusiforme, 1-2 parts of dogbane leaf, 3-4 parts of green tea powder, an appropriate amount of macerating enzyme and aroma-producing active dried yeast, and an appropriate amount of red wine yeast and composite clarifying agent. According to the preparing method, multiple raw materials with the function of lowering blood lipid are added into the blood fat reducing strawberry-grape sparkling wine, which makes the sparkling wine rich in nutrients and obvious in health care effect. The finished sparkling wine presents ruby red or purple red color, bright and red luster, and transparent and limpid state. Besides, the wine body is very plum, and the wine generates rich bubbles after being poured into a glass. In the meanwhile, the wine has a pure taste, palatable flavor of sour and sweet, and gentle mouth feel, and can make aftertaste linger for a long period. Full-bodied fruit flavor and quietly elegant wine aroma are integrated; meanwhile, alcoholic by volume in the wine is 6-12% vol, and carbon dioxide pressure in the wine is 0.1-0.4 MPa at the temperature of 20 DEG C. The demands of modern people for food safety, nutrition and health are met.

The invention discloses lung-moisturizing wild strawberry and grape sparkling wine, which is prepared from the following raw materials in parts by weight: 100 to 120 parts of wild strawberries, 50 to 60 parts of cabernet sauvignon, 5 to 7 parts of pawpaw, 4 to 5 parts of naseberry, 4 to 5 parts of loquat fruits, 1 to 2 parts of watercress, 1 to 2 parts of sauropus rostratus, 2 to 3 parts of apple blossoms, 2 to 3 parts of liquorice roots, a proper amount of macerating enzymes and aroma-producing active dry yeasts, and a proper amount of red wine yeasts and composite clarifying agents. Various raw materials with the lung-moisturizing and cough-relieving functions are added, so that the nutrition of the sparkling wine is rich and comprehensive; the health care effect is obvious; the finished product sparkling wine is in ruby red color or fuchsia color; the color and luster are red, bright, clear and transparent; the wine body is full; bubbles are rich when the wine is injected into a cup; the taste is pure; the wine is sour, sweet and palatable; the mouthfeel is soft; the aftertaste can last a long period of time; the intense fruit fragrance and the fresh wine fragrance are integrated; the alcoholic strength is 6 to 12 percent vol; the carbon dioxide pressure is (20 DEG C) 0.1 to 0.4MPa; the requirements of modern people on food safety, nutrition and health can be met.

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 modified soybean-based emulsion adhesive and a preparation method thereof. The modified soybean-based emulsion adhesive takes 20-50 parts of degreased soya flour, 75-200 parts of water, 0.3-1.2 parts of acid solution, 0.25-2.50 parts of biological enzyme, 3-5 parts of N-hydroxymethyl acrylamide, 4-12 parts of polyvinyl alcohol, 20.0-60.0 parts of polymer monomer, and 2.0-8.0 parts of initiator as raw materials, and is prepared through steps of enzymolysis modification, graft polymerization, vacuum treatment, and re-adjustment of pH. The modified soybean-based emulsion adhesive does not release formaldehyde, has good environment protection performance and high bonding strength, can be solidified at room temperature or solidified by heating, and is applicable to industries such as wood processing, building, packaging and textile.

The invention discloses a production method of wild kiwi fruit wine. The production method comprises the following steps: adding 30mg / kg-90mg / kg sulfur dioxide and 0.2mL / kg-1.0mL / kg low-temperature pulp enzyme in the process of crushing wild kiwi fruit, processing for 1.5 hours-3.5 hours at the temperature of 20 DEG C-25 DEG C and then squeezing for discharging juice; clearing after adding gelatin, and centrifuging so as to obtain clear wild kiwi fruit wine juice; regulating the content of the sugar in the clear juice to 20%, adding 30mg / L-120mg / L sulfur dioxide and yeast liquor, inoculating,and carrying main fermentation, post-fermentation, reladling, clarification, sterilization and filling processes so as to produce the wild kiwi fruit wine. The method has the advantages of low enzymolysis temperature, short processing time, less nutrition loss and good Vc storage; and the finished wine is yellow green and is clear and transparent, has mellow mouthfeel and typical wild kiwi fruit aroma; and the process is simple and is suitable for industrial production.

The invention belongs to the field related to cephalosporin drug intermediate synthesis, and provides a cephalosporin parent nucleus enzymolysis reaction catalysis method which comprises the following steps: (1) by using p-methoxybenzyl 7-phenylacetylamino-3-vinyl-4-cephalosporanate as an initial raw material, adding into phenol, and heating to react; after the reaction finishes, extracting the intermediate product to a water phase, and adding penicillin acylase and polyethyleneglycol accounting for 5+ / -2 wt% of the penicillin acylase as an enzymolysis catalyst; and (2) while controlling the temperature at 20-25 DEG C, dropwisely adding a 5-10 wt% sodium carbonate solution, and controlling the pH value of the system at 7.0-7.5 to perform enzymolysis. According to the method, the enzymolysis speed and enzymolysis conditions are changed. On the premise of not increasing the 7-AVNA raw material cost, the enzymolysis reaction speed is enhanced, the operation time is shortened, and the enzymolysis process is performed under the conditions of low pH value and low temperature. The method has the advantages of high product purity, fewer impurities and high yield, and is very suitable for large-scale industrial production.

The invention discloses an epoxidized soy-based adhesive and a preparation method thereof. The method comprises the following steps: by taking 10-40 parts of defatted soya flour, 40-150 parts of water, 0.15-1.00 part of acid solution, 0.13-2.40 parts of biological enzyme and 0.5-2.0 parts of epoxy chloropropane as raw materials, carrying out enzymatic hydrolysis modification, adjusting pH, and epoxidizing so as to prepare the epoxidized soy-based adhesive. The adhesive contains an epoxy group, has the characteristics of being free of formaldehyde release, good in environmental performance, high in bonding strength and the like, and is applicable to industries such as wood processing, building decoration and the like.

The invention discloses a wild strawberry sparkling wine capable of improving appetite and promoting digestion. The sparkling wine is prepared from the following raw materials in parts by weight: 100 to 150 parts of wild strawberry, 8 to 12 parts of Chinese wampee fruit, 4 to 6 parts of pomegranate, 6 to 9 parts of tomato, 2 to 3 parts of lemon grass, 2 to 3 parts of daylily, 6 to 9 parts of buckwheat kernel, 2 to 3 parts of phyllanthus emblica, a proper amount of macerating enzyme, a proper amount of aroma producing active dry yeast, a proper amount of brewer's yeast, and a proper amount of composite clarifying agent. The wine comprises a plurality of natural raw materials capable of improving appetite and promoting digestion; the wine is rich in nutrients and has a prominent health care effect; the color of the produced wild strawberry sparkling wine is red and bright, the wine is clear, transparent, and full-bodied; after the wine is poured into a cup, the foams are abundant, the fruit fragrance is rich, the taste is soft, the aftertaste is long, the alcoholic strength is 7-14 %vol, and the carbon dioxide pressure (20 DEG C) is 0.1 to 0.4 MPa.

The invention discloses a method for producing high maltose syrup with mPEG-Mal5000-β-amylase: ①Mix starch and water into starch slurry, add high-temperature-resistant α-amylase, keep warm at 90°C for 3 minutes, and inactivate the enzyme; ②Inactivate the enzyme Add mPEG‑Mal5000‑β‑amylase to the final starch solution, after enzymatic hydrolysis, boil and centrifuge to obtain high maltose syrup. Compared with unmodified β-amylase, the application of mPEG-Mal5000-β-amylase to produce high maltose syrup, the amount of enzyme added was reduced from 200 U / g to 120 U / g, and the usage was reduced by 40%; the saccharification time was reduced from 28h Reduced to 16h; yield increased from 73.29% to 85.67%. For enzymatic hydrolysis of corn starch, the amount of enzyme added was reduced from 200 U / g to 100 U / g, and the usage was reduced by 50%; the saccharification time was reduced from 27h to 14h; the yield increased from 76.53% to 86.34%.

The invention discloses a method for preparing low-sugar and low-salt oyster peptide through low temperature enzymatic hydrolysis of oyster meat. The method comprises the following steps of preprocessing raw materials, wherein oyster shelling and viscera removal are performed, and oyster meat is reserved; performing soaking with a decolorizing agent, wherein the oyster meat is soaked with the decolorizing agent solution; performing repeated soaking with clean water for desalting, wherein the oyster meat obtained after being soaked with the decolorizing agent is placed into clean water to be repeatedly soaked to obtain desalted oyster meat; performing hot water extraction for de-sugaring, wherein the desalted oyster meat is subjected to heat treatment with hot water, and low-sugar oyster meat is obtained; performing tissue crushing and homogenizing, wherein clean water is added into the low-sugar oyster meat, and tissue crushing and homogenizing are performed to obtain a homogenate; performing low-temperature enzymatic hydrolysis, wherein a shrimp head complex enzyme preparation is added into the homogenate for enzymatic hydrolysis, and an enzymatic hydrolysate is obtained; performing heating concentration , wherein the enzymatic hydrolysate is subjected to heating concentration; performing powdering and packaging, wherein the concentrated solution is sprayed, drying and powdering are performed, and packaging is performed to obtain the finished low-sugar and low-salt oyster peptide. The prepared finished oyster peptide is low in molecular weight, salt content and sugar content and low in production cost and has the effects of oxidation resistance and pressure reduction.

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.

The invention discloses a weatherproof vegetable protein adhesive curing at room temperature and a preparation method thereof. The preparation method of the weatherproof vegetable protein adhesive curing at room temperature is as below: conducting enzymolysis, graft copolymerization and vacuumizing treatment on the following raw materials: 35-65 parts of a vegetable protein powder, 140-330 parts of water, 0.7-2.1 parts of an acid solution, 0.75-3.50 parts of bio-enzyme, 4-7 parts of a grafting agent, 8-15 parts of polyvinyl alcohol, 35.0-75.0 parts of polymer monomer, 4.0-10.0 parts of an initiator, a proper amount of an acidic pH regulator, a proper amount of alkali pH regulator and 20-45 parts of a crosslinking agent. The adhesive has the advantages of easily available materials, no formaldehyde release, good environmental performance, bonding strength reaching requirements of grade I adhesive (weatherability), capability of curing at room temperature and wide applicability.