9results about How to "Good enzymatic effect" patented technology

The invention discloses a method for preparing low-sensitization protein peptide through microwave combined enzymolysis composite modification and application, and relates to the technical field of food processing. The treatment method comprises the following steps: preparing protein powder into a solution, adding tea polyphenol into the solution, and uniformly mixing to prepare a protein solution; carrying out microwave modification treatment on the protein solution; adding compound protease into the protein solution subjected to microwave treatment for enzymolysis and enzyme deactivation; and filtering the enzymolysis product, and drying the filtrate to obtain the low-sensitization protein peptide. According to the method, microwave and enzymolysis combined composite modification is adopted, so that the sensitization of protein can be reduced, the reaction time is shortened, and the method is simple in process, free of pollution and high in safety. In the enzymolysis process, active peptide substances which are easy to digest and absorb, can enhance immunity and delay senescence are synchronously generated, and tea polyphenol added in the formula can synergistically relieve anaphylactic reaction and play an anti-oxidation role, so that multi-element synergy of desensitization, function enhancement and flavor optimization is realized, and the added value and market application potential of the product are improved.

The invention provides a method for inhibiting retrogradation of mashed potatoes through cooperation of microwaves and beta-amylase, and belongs to the technical field of food processing. Comprising the following steps: fresh potatoes are cleaned, peeled and diced, and are immersed into 0.05 wt% ascorbic acid for color protection; after cooking and curing, draining and cooling, and stirring into uniform mud; putting the mashed potatoes into a microwave extraction instrument device, heating, stirring and performing enzymolysis according to a set program, and finally performing high-temperature enzyme deactivation to obtain a mashed potato finished product. Compared with mashed potatoes which are not subjected to enzymolysis treatment, the anti-retrogradation effect is improved by 71% after the mashed potatoes are subjected to traditional water bath enzymolysis treatment for 30 min, the anti-retrogradation effect is improved by 75% after microwave combined enzymolysis treatment for 20 min, and the flavor of the potatoes is reserved. The microwave combined enzymolysis technology optimizes the traditional mashed potato production process, the microwave technology is introduced to improve the enzymolysis efficiency, the retrogradation resistance of the mashed potatoes is further improved, the processing method for efficiently prolonging the quality guarantee period of the mashed potatoes is provided, the retrogradation problem of the mashed potatoes is solved, and conditions are provided for mashed potato product production and deep processing.

The invention particularly discloses a preparation method of blueberry compound fruit and vegetable juice capable of improving the stability of anthocyanin. Comprising the following steps: (1) cleaning and pulping a fruit and vegetable composition to obtain mixed juice, and adding compound enzyme for enzymolysis to obtain crude fruit and vegetable juice; (2) adjusting the pH value of the crude fruit and vegetable juice obtained in the step (1) to 3.5-3.9, inoculating activated compound bacteria, fermenting to obtain a fermentation product, adding a stable composition, uniformly stirring, and filtering to obtain a mixed solution; (3) heating the mixed solution at 64-65 DEG C for 4-8 minutes, and performing enzyme inactivation and sterilization to obtain compound fruit and vegetable juice; the stable composition comprises one or more of Arabic gum, carrageenan, grape seed oil and fucoidin. The compound fruit and vegetable juice is high in anthocyanin content, the stability of anthocyanin is improved by adding the stable composition, and the anthocyanin is protected against high-temperature damage.

The utility model discloses a device for preparing crude heparin sodium from small intestinal mucosa, which comprises an integrated frame, a PLC (programmable logic controller) is mounted on one side of the integrated frame, and a primary enzymolysis tank and a secondary enzymolysis tank are respectively fixed at two ends inside the integrated frame. When the device runs, treated small intestine mucous membrane slurry is added into the primary enzymolysis tank through the corrosion-resistant pump on the feeding pipe fitting, and the external temperature control heating sleeves are fixed on the outer walls of the primary enzymolysis tank and the secondary enzymolysis tank; a water bath heating cavity which is provided with an electric heating wire and a temperature sensor and is arranged in the side wall of the external temperature control heating sleeve is matched, the temperature control heating effect on the primary enzymolysis tank and the secondary enzymolysis tank can be achieved, and then the timing control effect of the PLC is matched, so that after the temperature control timing reaction of the materials in the primary enzymolysis tank is achieved, the reaction time is shortened; and the material is automatically transferred into the secondary enzymolysis tank through a corrosion-resistant pump on the material transferring pipe fitting to complete secondary temperature control timing reaction, so that the device realizes continuous two-time enzymolysis treatment.

The invention relates to the technical field of edge sealing strips, in particular to a self-adhesive edge sealing strip and application of the self-adhesive edge sealing strip to a plate. The self-adhesive edge sealing strip comprises a PVC (polyvinyl chloride) edge sealing strip base material, a self-adhesive layer adhered to one side of the PVC edge sealing strip base material, and a release film adhered to one side of the self-adhesive layer, and the self-adhesive layer is formed by calendaring a starch-based adhesive and then is adhered to one side of the PVC edge banding strip base material. The starch-based adhesive is prepared from the following raw materials in parts by mass: 30 to 60 parts of starch, 5 to 10 parts of beta-cyclodextrin, 10 to 20 parts of vinyl acetate, 1 to 5 parts of butyl acrylate, 0.01 to 0.1 part of compound amylase, 1 to 2 parts of sodium hydroxide, 0.1 to 1 part of initiator, 2 to 6 parts of nano silicon dioxide, 1 to 10 parts of calcium carbonate, 1 to 3 parts of glycerol, 1 to 3 parts of plasticizer, 1 to 3 parts of emulsifier, 0.1 to 0.5 part of p-toluenesulfonyl chloride, 1 to 3 parts of acetonitrile, 1 to 3 parts of amino-terminated polyamidoamine and 2 to 5 parts of S8-POSS hybrid material.

The application discloses a method for utilizing all components of lignocellulose based on densification combined with acidic assisted aqueous solvent treatment technology. The method first treats lignocellulose raw materials through densification combined with acidic assisted aqueous solvent treatment, successfully realizes separation and utilization of cellulose, hemicellulose and lignin, and the treated acidic assisted aqueous solvent can be recycled. The cellulose-rich solid obtained by the method has good enzymatic hydrolysis performance, the extracted xylan can be efficiently converted into oligomeric xylose, and high-purity lignin can be efficiently separated on the premise of protecting the structure of lignin, and the method has the advantages of short reaction time, mild reaction condition and recyclable solvent.

The application discloses a standardized brewing method of sweet potato dregs and baijiu vinegar, and relates to the technical field of fermented food processing.The application comprises the following steps: selecting fresh sweet potatoes and indica rice; washing and peeling the sweet potatoes, then soaking and sterilizing the sweet potatoes with salt water, and crushing the sweet potatoes to obtain sweet potato fragments; washing and soaking the indica rice, and cooking the indica rice until it is fully cooked without white core, and then cooling the indica rice to obtain matured rice; mixing the sweet potato fragments and the matured rice, adding mixed brewing yeast, uniformly stirring, and then sealing the mixture into a fermentation tank to perform alcohol fermentation; when the alcohol content reaches 6-8% and the pH value decreases to 4.0-4.5, adding compound acetic acid bacteria to the material after the completion of the alcohol fermentation, and performing fermentation for 15-20 days until the total acid content is greater than or equal to 4.5 g / 100 mL and the pH value is stable at 3.2-3.8; and adding spice extract liquid to the acetic acid fermentation liquid to age for 30 days.The application can improve the release efficiency of sweet potato flavor substances, shorten the fermentation period and enhance the product quality stability through accurate pretreatment of the sweet potatoes, synergistic fermentation of compound strains and segmented control of fermentation parameters.