111results about How to "Facilitate enzymatic reactions" patented technology

The invention discloses a soybean peptide for promoting lactobacillus proliferation and improving lactobacillus survivability as well as a preparation method and an application thereof, and belongs to the field of deep processing of soybean proteins. The preparation method comprises the following steps: extruding soybean protein at high temperature; damaging a tertiary structure for maintaining the protein through shearing and friction dual functions, thereby enabling the hydrophobic group of the soybean protein to spread; cutting the denatured protein into small molecule peptides by utilizing protease; and performing centrifugal separation, filtering, drying and the like to obtain the soybean peptide. The yield of the soybean peptide reaches up to 72%; and the soybean peptide is low in production cost and can be used for effectively promoting the proliferation of lactobacillus, shortening the fermentation time and improving the survivability of the lactobacillus in a storage period. In addition, the soybean peptide can be applied to fermented dairy products or other foods. Therefore, the soybean peptide is a health food ingredient with high quality.

The invention discloses a method for industrially producing ethyl alcohol through crop straw. The method includes the following steps of pulverizing the crop straw, adding the pulverized crop straw and water into a preprocessing reactor in proportion to be preprocessed, guiding the materials into an enzymolysis tank, conducting cooling, adjusting the pH, adding an enzyme preparation for enzymolysis, guiding the materials into a fermentation tank, adding yeast for ethyl alcohol fermentation production, guiding the materials into a distilling device to be distilled to obtain ethyl alcohol and waste slag liquid, inoculating high-temperature activated sludge to the waste slag liquid for anaerobic fermentation to obtain biogas and digestive slag liquid, making the biogas combusted to generate vapor or used as a production raw material and supplied outward to an urban gas pipe network, squeezing the digestive slag liquid to obtain clear liquid and solid slag, discharging the clear liquid after the clear liquid is processed to reach the standard, combusting the solid slag to generate vapor, and reusing the vapor in the steps of the method. The whole method is advanced in process, high inethyl alcohol yield, sufficient in raw material utilization, low in cost and suitable for industrial production.

The invention belongs to the technical field of feed quality detection, and particularly to a method for determining the selenium form in a selenium-rich feed, more particularly to a method for determining the selenium form in a selenium-rich feed by combining an ultrasonic probe-assisted enzymolysis technology and high-performance liquid chromatography-hydride generation atomic fluorescence spectrometry (HPLC-HG-AFS). According to the present invention, with the method, the content of the extracted selenium can be accurately determined, and the contents of the five forms of the selenium substances commonly contained in the selenium-rich feed can be effectively separated, such that the selenium form in the selenium-rich feed can be accurately analyzed, and the selenium-rich feed product can be rapidly and safely selected and used.

The invention discloses a method for determining selenium form in high-selenium fungi. The method comprises performing weak-base wall breaking processing and ball milling on a high-selenium sample, then performing enzymolysis by utilizing the processed sample and employing a step-by-step continuous extraction process, enabling enzymatic hydrolyzate obtained in enzymatic reaction at each step to pass a membrane, and applying to a machine of HPLC-HG-AFS and determining the selenium form. By employing the method for determining the selenium form in high-selenium fungi samples, the extraction rate is up to 50-80%, also the selenium form of the sample itself is stable, and variation of selenium form does not happen during reaction.

The invention relates to a deodorized garlicin extraction method. The method comprises the following steps: selecting high-quality garlic as a raw material, adding water for immersion, peeling the cuticle, flushing, crushing, adding to an enzymatic hydrolysis apparatus, adding water, adding an enzyme activator Fe<2+> enzyme, and carrying out enzymatic hydrolysis of alliinase in garlic under controlled conditions; carrying out steam heating distillation extraction, and cooling through a condenser to obtain an oil-water mixed solution; allowing the obtained oil-water mixed solution to stand for layering, and taking the obtained lower layer oil to obtain an oil-water distillate containing garlicin; adding salad oil for extraction deodorization; and allowing the obtained mixture to stand, and taking the bottom layer oil phase liquid to obtain a deodorized garlicin stock solution. The method has the advantages of reasonable technology, short extraction time, no organic solvent residual, good deodorization effect and high extraction efficiency; and the garlicin prepared through the method reserves all nutrition components in the raw material and has a good product safety.

The invention relates to a method for efficiently producing biodiesel from kitchen grease. The method comprises the following steps: (S1) pretreatment: carrying out hydrothermal treatment on kitchen waste, and carrying out three-phase separation on the treated kitchen waste; and (S2) preparing the biodiesel from grease: carrying out ester exchange reaction with short chain alcohol under the action of an enzyme catalyst so as to prepare rough biodiesel, and distilling an obtained product, so as to obtain refined biodiesel, wherein the step (S2) is carried out in an electric field. According to the method, biodiesel is prepared by virtue of an enzymic method, and electric field treatment is carried out during the preparation of the biodiesel, so that the yield of the biodiesel is remarkably increased.

The invention relates to a method for extracting sulforaphane from broccoli. The method comprises the following steps: (1) dehydrating the edible part of fresh broccoli, drying it to constant weight and crushing to obtain broccoli dry powder; (2) freshly harvested broccoli After the mustard seeds are pulverized, vacuum filtration removes impurities to obtain a crude enzyme solution; (3) add the crude enzyme solution to the broccoli dry powder, stir evenly, extract through enzymolysis and ultrasonic vibration to obtain an extract, and sieve the extract Remove the slag to obtain the filtrate; the filtrate is vacuum filtered to obtain the crude sulforaphane extract; (4) vacuum-concentrate the crude sulforaphane extract to obtain the crude sulforaphane aqueous solution; (5) add acetic acid to the crude sulforaphane extract solution Ethyl extraction to get the ethyl acetate phase, the ethyl acetate phase is vacuum concentrated to a paste, then eluted and then vacuum concentrated to a paste to obtain a paste sulforaphane crude extract; ⑹ paste sulforaphane crude extract The product was freeze-dried to constant weight to obtain crude sulforaphane with a purity of 1% to 15%. The invention is simple, efficient and low in cost.

The invention discloses rice enzymolysis protein powder with low granular sensation. A preparation method of the rice enzymolysis protein powder comprises the following steps of 1, pretreatment of sugaring rice residues; 2, high-temperature extrusion pretreatment; 3, refining treatment; 4, wet-method smashing; 5, enzymolysis controlling; 6, enzyme deactivation; 7, micro-jet treatment; 8, sprayingand drying; 9, smashing. According to the rice enzymolysis protein powder with low granular sensation, for rice enzymolysis protein, the protein content is larger than 80%, the fat content is smallerthan 3%, the moisture content is smaller than 5%, the nitrogen dissolution index is larger than 30%, and according to the condition of the soluble protein molecular weight distribution, the proportionwith the molecular weight smaller than 2,000 Da is larger than 70%.

The invention relates to a method for producing L-4-hydroxyisoleucine by a microbial enzyme conversion method. The method comprises the following steps: 1, culturing a mature bacterial strain; 2, grafting mature escherichia coli recombinant bacteria which are capable of inducing production of L-4-hydroxyisoleucine into a fermentation tank, and carrying out fermentation culture, wherein the temperature of the fermentation process is controlled in two stages, i.e., 4 to 36 DEG C in the earlier stage and 30 to 32 DEG C in the later stage; 3, collecting thallus after fermentation, adding phosphate buffer and washing, then adding alpha-oxoglutarate, isoleucine, ferrous sulfate, magnesium sulfate and ascorbic acid, and carrying out forced ventilation for catalysis; 4, removing bacteria from the catalytic liquid with a ceramic membrane, filtering with an ultrafiltration membrane, decoloring with activated carbon, desalting with faintly acid cation exchange resin, adsorbing effluent with 732 cation exchange resin and eluting with ammonia water, carrying out evaporation concentration and recrystallization to obtain the L-4-hydroxyisoleucine. The preparation method disclosed by the invention is simple and efficient in reaction system and simple and feasible in extraction process. The conversion rate is up to over 95.4 percent, and the purity of the product can reach over 98 percent.

The invention discloses a preparation method of mulberry leaf oolong tea. The preparation method comprises the following steps: picking mulberry leaves, cutting the mulberry leaves, carrying out ultrahigh pressure treatment, picking tea leaves, carrying out sun withering, carrying out enzyme treatment, carrying out green making, carrying out fixation and primarily drying. The preparation method has the advantages that by virtue of the ultrahigh pressure treatment, some cells are broken and the release of endogenous substances in the mulberry leaves is promoted, so that the preparation method is conducive to the reduction of the herbal flavor of the mulberry leaves and to the promotion of following enzymatic reaction. With the addition of a complex enzyme preparation, the decomposition of substances such as cellulose and protein into various soluble sugars and amino acids as well as the release of aroma substances can be promoted, the herbal smell of the mulberry leaves is remarkably eliminated, the aroma of the mulberry tea is enhanced and the taste of the tea is improved. By adding the tea leaves in the process of carrying out the green making on the mulberry leaves, the fermentation of the mulberry leaves is promoted by virtue of polyphenol substances and polyphenol oxidase in the tea leaves, so that the unique quality and aroma of the oolong tea are generated. The oolong tea prepared by the invention has the green appearance, is in the form of a screw, compact and uniform in texture, and has the fragrance of flowers when the tea is dried; and after being brewed, the oolong tea has the brightly yellow and green soup color, and tastes refreshing and mellow.

The invention discloses an external application medicinal salt bag which comprises a heating bag, a crude salt bag and a medicinal powder bag; 1000g of large granular crude salt is contained in the crude salt bag; 160g of traditional Chinese medicine powder is contained in the medicinal powder bag; after being mixed, the large granular crude salt and the traditional Chinese medicine powder are heated in the heating bag and then externally applied, wherein the traditional Chinese medicine powder comprises 30g of rhizoma zingiberis, 20g of radix clematidis, 15g of monkshood, 15g of ligusticum wallichii, 15g of prepared frankincense, 15g of prepared myrrh, 10g of radix angelicae pubescentis, 10g of asarum, 10g of camphor, 10g of carthamus tinctorius and 10g of garden balsam stem. According to the invention, thermal therapy and the transdermic absorption effect of medicines are effectively combined; the first-pass effect of liver and gastrointestinal inactivation are avoided; the constant blood concentration or pharmacological effect can be kept easily; the action time is prolonged; the medicine delivery frequency is reduced; the medicine application compliance of patients is increased; therefore, the treatment effect is increased; permeation of the effective components of medicines can be promoted by using a salt bag to hot compress; furthermore, local enzymatic reaction can be promoted; and thus, the medicinal components can take effect on affected area directly and effectively.

The present invention discloses a processing technology of dendrobium huoshanense flower tea. The processing method comprises the following steps: (1) color protecting: pickled dendrobium huoshanense flowers are washed using warm water and a color-protecting agent is used to conduct an atomizing treatment; (2) vacuum withering: the color-protected dendrobium huoshanense flowers are put into a vacuum tank to be subjected to a withering treatment respectively at a vacuum degree of 100% and 90%-95%; (3) magnetized oscillating: a magnetizer and ultrasonic wave are respectively used to treat the dendrobium huoshanense flowers; (4) stir-frying at a low temperature: firstly, mixed flowers are subjected to a low temperature stir-frying, the color-protecting agent spraying treated dendrobium huoshanense flowers are added, and the dendrobium huoshanense flowers are subjected to a slow stir-frying; and (5) freezing and drying: the stir-fried dendrobium huoshanense flowers are subjected to a freezing treatment, the frozen dendrobium huoshanense flowers are dried, and the dried dendrobium huoshanense flowers are sealedly packaged to prepare the dendrobium huoshanense flower tea. The prepared dendrobium huoshanense flower tea by the method has characteristics of being high in a polysaccharide content, high in a volatile oil content, long in shelf life, etc., and is natural in color and luster, and mellow and delicate in fragrance after being soaked.