30results about How to "Facilitate subsequent enzymatic hydrolysis" patented technology

The invention relates to a preparation method of high-speed solubility and no bitter smell egg white powder. The invention solves the problems of poor instant solubility, bitter taste or fishy smell and poor sensory quality of egg white powder currently on the market. Egg white protein is enzymatically hydrolyzed by compound proteases (Alcalase, neutral protease and flavor protease), and the two-stage enzymatic hydrolysis method is coordinated at the same time. The physical and chemical indicators such as instant solubility and taste of the obtained egg white powder have been greatly improved, and unexpected technical effects have been achieved; the ratio of Alcalase, neutral protease and flavor protease in the compound enzyme is determined to be 1:2:1. The ratio significantly improves the instant solubility and dissolution stability of egg white powder; combined with high-speed and short-term ultramicronization treatment, the effect is even better.

The invention discloses a production method of a low-salt oyster polypeptide and oligosaccharide nutrition powder. According to the production method, oyster obtained via shell removing is taken as a raw material, is repeatedly immersed in ice water at 4 to 10 DEG C for 2 to 4h; the oyster obtained via immersion desalting is subjected to slurry homogenizing, and is subjected to high temperature treatment for disinfection and protein denaturation; obtained oyster slurry is cooled with normal temperature water; pH value is adjusted to be 7.0 to 9.0, and 0.5 to 1.0wt% of protease is added for protein enzymatic hydrolysis; after high pH protease enzymatic hydrolysis, the temperature is adjusted, and 0.5 to 1% of a weakly acidic protease is added for enzymatic hydrolysis; amylase is added for degradation of glycogen; an obtained product is subjected to high temperature treatment, filtering, and spray drying so as to obtain the oyster polypeptide and oligosaccharide nutrition powder. The production method is simple; cost is low; and the obtained oyster polypeptide and oligosaccharide nutrition powder can be absorbed by human body easily.

The invention discloses a method for extracting geniposide acid from folium cortex eucommiae. The method comprises the following steps of pre-wetting stacking, raw material treating, first-time enzymolysis, deoiling, second-time enzymolysis, column chromatography and drying. According to the method, firstly, vegetable fat is extracted through enzyme, oil ingredients and non-oil ingredients are separated based on the affinity difference of the non-oil ingredients to oil and water and the different specific gravities of oil and water, and the product yield and the extracting rate are increased.