237results about How to "Good enzymatic effect" patented technology

The invention discloses a method for preparing antarctic krill low-fluorine hydrolysis polypeptide. The method comprises the following steps of: performing enzymolysis on antarctic krill powder used as raw materials, heating and inactivating enzyme, centrifuging, adding calcium oxide at different concentration, defluorinating, uniformly stirring, performing centrifugal separation, adjusting a solution until the solution has a certain pH value, and performing spray drying on supernatant obtained through separation to obtain the antarctic krill low-fluorine hydrolysis polypeptide of which the fluorine content is 10 to 30ppm. The process is easy to operate, the obtained product has low fluorine content, the nutrition constituents are damaged slightly, consumed time is short, and the process is simple and efficient, and is an ideal method for removing fluorine from enzymatic hydrolysate. The method lays the foundation for developing the multi-functional antarctic krill low-fluorine polypeptide.

The invention discloses a fungal alpha-amylase-containing beer complex enzyme and a preparation method thereof, belonging to the field of enzyme preparation processing. The high-activity fungal alpha-amylase and other food grade enzyme preparations, plant extracts, antioxidants, protective agents, activating agents and the like can be scientifically compounded by taking concentrated maltase and concentrated malt juice powder as main raw materials; the prepared beer complex enzyme is complete in proteases, high in enzyme activity, difficult to deactivate, mellow in malt aroma, and capable of providing abundant nitrogen source for malt juice, wherein the activity of fungal alpha-amylase in fermenting liquor during the preparation of fungal alpha-amylase is 17000-21000 U/mL. The complex enzyme can be stored for 12 months under the conditions of 0DEG C and 40DEG C, the single enzyme activity loss in the complex enzyme are respectively 0.50% and 0.72%, the enzyme deactivation caused by environment change, and inappropriate operation methods during packaging, storage, transportation, use and the like can be effectively prevented, especially the enzyme deactivation caused by high temperature can be prevented.

The invention discloses a production method of a fermented green plum fruit wine and a product thereof. The production method comprises the following steps: picking, cleaning and smashing on fresh green plum fruit utilized as a raw material, adding pectinase and cellulase to perform enzymolysis at 15-18 DEG C, then adding potassium tartrate to adjust and reduce the acidity at minus 6 DEG C to minus 8 DEG C, and using anion exchange resin to perform adsorption and reduce the acidity to 15g/L which is favorable for fermentation; placing clear juice in a fermentation tank, adding Saccharomyces cerevisiae to perform low-temperature fermentation; and adding bentonite and tannin in the fermented wine solution to perform compound purification, then performing low temperature freezing and clarification, blending, removing bacteria and filtering. The method has the advantages of good acidity-reducing effect and high composite enzymolysis juice yield; and by adopting the composite purification and freezing, the stability of the wine can be enhanced. The method is suitable for the production of the fermented green plum fruit wine.

This invention relates to a method for preparing straw cellulose by adsorption-enzymolysis with cellulose. The method comprises: (1) steam-exploding straw, drying, mixing with cellulose solution, performing adsorption-desorption at -4-0 deg.C, and performing solid-liquid separation to obtain supernatant and cellulose-adsorbed steam-exploded straw; (2) performing enzymolysis on the straw at 40-50 deg.C for 48-72 h; (3) repeating adsorption-desorption and enzymolysis for 1-4 times. The cellulase consumption is 6 IU/g substrate, and the productivity of reducing sugar is 17.70-27.07 mg/IU cellulase. The method also has such advantages as short enzymolysis time, low energy consumption and recoverable cellulose.

The invention belongs to the technical field of microbial enzymatic and fermented feeds, and provides a method for preparing oligopeptide through the mixed enzymolysis and fermentation of fish meal processing waste liquid and vegetable proteins. According to the method, an enzymolysis method and a fermentation method are adopted, so that proteins can be fully degraded so as to obtain low molecular oligopeptide with relatively high content, and a delicious amino acid, oligopeptide, nucleotides and natural organic acids also can be produced, so that the palatability is obviously increased. In addition, according to the method provided by the invention, cottonseed meal and rapeseed meal are adopted for replacing part of soybean meal, so that the cost can be effectively saved, and thus the economic benefits are improved.

The invention discloses a preparation method of a walnut polypeptide beverage. The preparation method of the walnut polypeptide beverage comprises the following steps: step one, removing red peels of walnut kernels; step two, rinsing the walnut kernels with the removal of the red peels by using water, carrying out vacuum freeze-drying and then squeezing to obtain walnut oil and walnut meal; step three, crushing the walnut meal into walnut protein meal, and softening; step four, pulping to obtain walnut protein raw liquid, separating pulp and residues, and homogenizing to obtain walnut protein liquid; step five, adding alkaline protease into the walnut protein liquid for carrying out enzymolysis; step six, carrying out enzyme deactivation to obtain a walnut polypeptide solution; and step seven, adding auxiliary materials into the walnut polypeptide solution, adding water for making up to the volume and then homogenizing to obtain the walnut polypeptide beverage. The content of small molecule peptide with the molecular weight being less than 2000Da in the walnut polypeptide beverage prepared by adopting the method reaches over 95%; the walnut polypeptide beverage prepared by adopting the method is low in peptide molecular weight, very high in content of peptide components, good in product taste, suitable for being eaten by large groups of people, good in product stability, very good in oxidation resistance and fatigue resistance, and is capable of reducing blood pressure and improving the immune function and the absorption function of a human body.

The invention discloses a beer compound enzyme containing acid protease and a preparation method of the beer compound enzyme containing the acid protease and belongs to the field of enzyme preparation processing. The beer compound enzyme complete in protease system, high in enzyme activity, less prone to inactivation, strong in malt fragrance and capable of providing a rich nitrogen source for wort is mainly prepared from a concentrated malt enzyme and concentrated wort powder by scientifically compounding food-grade enzyme preparations such as the high-activity acid protease, plant extracts, antioxidants, protective agents, activating agents and the like, wherein the enzyme activity of the acid protease in fermentation liquor in an fermentation liquor preparation process is 18000-20000U/mL. When the beer compound enzyme is stored at the temperatures of 0 DEG C and 40 DEG C for 12 months, enzyme inactivation rates of single enzyme in the beer compound enzyme are 0.53% and 0.8% respectively, so that enzyme inactivation caused by environment changes and improper operation methods during packaging, storage, transportation, use and the like can be prevented effectively, and especially, enzyme inactivation caused by high temperature can be prevented.

The invention discloses a beer compound enzyme containing neutral protease, and belongs to the field of processing of an enzyme preparation. The beer compound enzyme takes natural concentrated malt enzyme as a main raw material, and the mixed enzyme is scientifically compounded, so that not only is an enough enzyme source replenished, but also the beer compound enzyme is more enough in enzyme activity, more excellent in preservation property, more abundant in nitrogen source, and more sufficient in malt fragrance under the synergistic effects of a protective agent and an activating agent; the enzyme activity loss rate after storage for two years at normal temperature is smaller than 3%; the neutral protease in the mixed enzyme is prepared by liquid deep mixed fermentation under a specific fermentation condition by taking bacillus subtilis 1398-2-12 producing the neutral protease with strong thermal stability as an original strain, the enzyme activity of the neutral protease is 5500-7000U/mL, the optimum reaction temperature is 70 DEG C, the optimum reaction pH value is 7.2, and the neutral protease is more suitable for beer brewing. The beer compound enzyme is scientific to compound, the product is complete in function, long in expiration date, and convenient to transport, store and use, and a basis is established for production of excellent beer.

The invention discloses a method for synchronous extraction of grease and a protein peptide from shiny-leaved yellowhorn, and belongs to the technical field of plant grease and protein processing. The method includes the following steps: (1) peeling shiny-leaved yellowhorn, then crushing, and next carrying out vacuum extrusion expanding treatment, to obtain an expanded product; (2) adding water in the expanded product and mixing, then adding protease, carrying out magnetic field strengthening enzymolysis, and after enzymolysis, carrying out centrifugal separation to obtain free oil, a hydrolysate, an emulsion and residues; (3) mixing the emulsion with water, then adding phospholipase, carrying out ultrasonic enzymolysis demulsification, and after demulsification, carrying out centrifugal separation to obtain free oil and a hydrolysate; (4) merging the hydrolysates, then adjusting a pH to be neutral, then successively carrying out ultrafiltration treatment and nanofiltration treatment, and carrying out spray drying of the filtrate to obtain a protein peptide powder; and (5) washing the residues, carrying out vacuum drying, and crushing to obtain an animal feed. The shiny-leaved yellowhorn oil prepared by the method has high extraction rate and good quality, and the shiny-leaved yellowhorn protein peptide having high purity and strong activity also can be obtained at the same time and can be applied to industrial production with certain scale.

The invention discloses a pretreatment method of lignocellulose by using microwave-assisted alkaline sodium sulfite, belonging to the technical fields of biomass resource utilization and agricultural waste comprehensive utilization. The method comprises the following steps: by using lignocellulose as a raw material, pulverizing, screening, and pretreating by using microwave-assisted alkaline sodium sulfite to lower the alkali consumption and enhance the pretreatment effect of the alkaline sodium sulfite; and carrying out solid-liquid separation, flushing the solid residue with an alkaline sodium sulfite solution, and washing with water to obtain the lignocellulose pretreatment product with favorable enzymolysis effect. The method can better remove lignin and reduce the inhibition effect of lignin on cellulose degradation, thereby effectively enhancing the conversion efficiency from lignocellulose to monosaccharide. The method reduces the chemical reagent consumption, is beneficial to environmental protection, and lowers the production cost, thereby generating higher economic value.

The present invention relates to a method for preparing Chinese herbal medicine by using enzyme preparation. It is extracted by utilizing biochemical action. It is characterized by that it utilizes catalystic reaction of enzyme and fermentation action of microorganism, according to different medicinal material composition said invention selects the multienzyme body containing pectic enzyme, alpha-diastase and proteinase as enzyme preparation and utilizes said enzyme preparation to make the Chinese herbal medicine undergo the sufficient enzymolysis and fermentation so as to obtain the invented Chinese herbal medicine product.

The invention provides a process for preparing chicken liver hydrolyzed protein with proteases, aiming at solving the problems that the chicken liver has heavy fishy smell and high content of cholesterol and hereby has low utilization rate. The influence of the raw material processing method, the proteolysis temperature, the pH value, the protease dosage (E/S), the substrate concentration and the proteolysis time to the hydrolysis capacity of all the proteases is investigated and the proteolysis effect of all the proteases under the optimum condition is compared in the single factor experiment by using the chicken liver as the raw material, selecting 5 proteases and taking the hydrolysis degree as the index. The high proteolysis products with optimum hydrolysis effect and flavor are obtained by optimizing the compound dual-protease proteolysis condition. The chicken liver hydrolyzed protein is prepared through proteolysis, and the main components of the chicken liver hydrolyzed protein are amino acid and small molecule peptide which have no bitter flavor. Detection shows that the chicken liver hydrolyzed protein contains no cholesterol and has some antioxidant activity.

The invention discloses eucommia bark fermented health care vinegar and a preparation method thereof. The preparation method comprises the following steps: (1) preparing a basic fermentation solution: crushing ponkan pulp, extracting juice, conducting coarse filtration, conveying the obtained juice into a cloudy juice tank, adding a folium cortex eucommiae extracting solution, regulating a sugar content and conducting pasteurization, so that the basic fermentation solution is prepared; (2) conducting primary fermentation: inoculating the basic solution with an activated wine-activating yeast, and conducting fermentation at 20-28 DEG C for 5-10 days, so that eucommia bark-ponkan fruit wine is prepared, conducting filtration, and conveying the fruit wine into an acetic acid fermentation tank; and (3) conducting secondary fermentation: adding 8-12% of domesticated acetic acid bacterium liquid to the eucommia bark-ponkan fruit wine; and conducting aerating agitation for 2-3 times every day at 26-33 DEG C for 3-4 days, 1min per time, so that the fruit wine gets into full contact with oxygen, and subsequently, the health care vinegar is obtained. According to the health care vinegar and the preparation method thereof disclosed by the invention, by effectively integrating such technologies as vacuum pulsation enhanced mass transfer, biological fermentation, enzymatic hydrolysis and the like, an optimum effect of preparing the eucommia bark fermented health care vinegar from the folium cortex eucommiae and the ponkan juice is achieved; and the health care vinegar is strong in market competitiveness and broad in application prospect.

The invention discloses a preparation method for squid skin active polypeptide. The preparation method comprises the following steps: (1) cleaning squid skin, triturating the cleaned squid skin, adding a sodium hydroxide solution, soaking the squid skin for 24 to 30 h, washing the soaked squid skin with water until a pH value is 7, then adding an n-butanol solution, carrying out stirring for 16 to 24 h, washing the squid skin with water and draining the squid skin; (2) adding water accounting for 90 to 95 times of the mass of the squid skin into the drained squid skin, carrying out uniform mixing under stirring, then carrying out heating to 40 to 60 DEG C, maintaining the temperature for 3 to 5 h and then adjusting the pH value to 8 to 9 so as to obtain initial enzymatic hydrolysate; (3) adding compound enzyme and sodium bicarbonate into the initial enzymatic hydrolysate, carrying out ultrasonic enzymatic hydrolysis at 40 to 50 DEG C for 20 to 30 min and then carrying out enzyme killing and cooling so as to obtain final enzymatic hydrolysate, wherein nitrogen is continuously introduced into a chelation liquid during enzymatic hydrolysis; and (4) subjecting the final enzymatic hydrolysate to centrifugation and collecting supernatant liquid so as to obtain a squid skin active polypeptide solution. The preparation method has the advantages of simple process steps, easily controllable reaction process, good operationality, a short production period and a high hydrolysis degree of the squid skin.

The invention relates to a method for preparing oat beta-glucan through ball milling, which belongs to the technical field of deep processing of oat. The method comprises the following steps: (1) pretreatment; (2) degreasing treatment; (3) microwave drying; (4) extraction with alkaline water; (5) centrifugation of filtrate; (6) ultrasonic treatment; (7) treatment with amylase; (8) treatment with glucoamylase; (9) centrifugation of enzymatic hydrolysis liquid; (10) isoelectric precipitation; (11) centrifugation after enzyme deactivation; (12) concentration and precipitation; (13) centrifugation and collection of precipitate; and (14) freeze drying. The method provided by the invention employs a combination of mechanochemical technology (ball milling) and enzymatic hydrolysis technology to prepare oat beta-glucan and fills a blank in a mechanochemical process for preparation of oat beta-glucan; and through ball milling, enzymatic hydrolysis time is shortened, enzymatic hydrolysis effect is improved, and the value of oat beta-glucan is give to better play.

The invention provides a method for synchronously preparing sardine oil and a umami peptide and belongs to the techniques of extracting and processing of oil of aquatic products. The method comprises steps as follows: (1), fresh sardine meat is minced and mixed with water, and a mixed solution is obtained and subjected to ultrasonic treatment; (2), compound protease is added to the mixed solution after ultrasonic treatment for first time of enzymolysis, enzyme deactivation and centrifugal separation are performed after enzymolysis, a liquid phase is obtained, the pH (potential of hydrogen) of the liquid phase is adjusted to be 4.5, then filtering is performed under reduced pressure, and filter liquor and filter residues are obtained; (3), the filter liquor is demulsified through high-pressure steam and subjected to centrifugal separation after demulsification, and sardine oil is obtained; (4), water is added to the filter residues, the filter residues are redissolved, flavored proteinase is added for second time of enzymolysis, enzyme deactivation and centrifugal separation are performed after enzymolysis, supernatant is obtained and subjected to vacuum concentration, spraying drying is performed, and then the umami peptide is obtained. An ultrasonic treatment and separate enzymolysis combination method is adopted for preparing the sardine oil and the umami peptide, the prepared sardine oil and the umami peptide have high nutritional value and good quality, and the method is safe, pollution-free and suitable for the field of food processing.

The present invention is characterized by that making the cysteine of 112th site of enterokinase light chain gene produce site-specific mutation, using colibacillus and microzyme to express enterokinase light chain variant, and utilizing Zn-Sepharose and STI-Sepharose affinity chromatography so as to obtain high-purity enterokinase light chain variant protein. As compared with wild enterokinase light chain said varient has higher stability and enzyme activity.

The invention discloses a feed compound enzyme containing neutral protease and a preparation method thereof, and belongs to the technical field of preparation of an enzyme preparation. The feed compound enzyme containing neutral protease is prepared from concentrated malt enzyme, acid proteinase, neutral protease, acidic xylanase, cellulose, beta-glucanase, pectinase, amylase, seminase, phytase, Chinese herb extracts, a protective agent and an activating agent in a scientific distribution manner. The feed compound enzyme is high in enzyme activity, wide in action condition, strong in stability, and more applicable to feed production. A safe digestive enzyme can be provided for beasts and birds, the digestion burden is relieved, the utilization rate and the growth rate of the raw materials are improved, the environment is protected, joyful natural malt fragrance is brought for the feed, the livestock and poultry appetite is enhanced, meanwhile, the efficacy of the enzyme preparation can be fully played by proper quantity of activating agent under the same condition, the adding amount of the enzyme preparation is saved, the expiration date of the compound enzyme preparation is prolonged by scientific distribution of the Chinese herb extracts, and the immunity of the fed beasts and birds can be improved.

The invention relates to a method for synchronously extracting soybean oil and soybean milk powder by an aqueous enzymatic method, which belongs to the technical field of plant grease processing. The method comprises the following steps: 1) dehulling soybeans and performing ultramicro grinding on the soybeans, extruding the soybeans and puffing the ground material to obtain a puffed product; 2) adding water into an enzymatic hydrolysis reaction vessel, heating steam and adding the puffed product to obtain mixed liquor, adjusting pH value of the mixed liquor, adding alkali protease for performing enzymatic hydrolysis, using a horizontal centrifuge after enzymatic hydrolysis is carried out for performing centrifugation to obtain emulsified oil, a hydrolysate and residues; and 3) using a disk centrifuge for performing centrifugation on the emulsified oil to obtain the soybean oil and a water phase, adding the water phase into the hydrolysate for concentration, and drying the material to obtain the soybean milk powder. The method has the advantages of simple process, short reaction time, less enzyme usage amount and low cost, and the prepared soybean oil has no solvent residues and has high quality. The soybean milk powder can be prepared when the soybean oil is prepared, the soybean milk powder can keep partial fat, and has advantages of rich bean fragrance, abundant nutrition, and good brewing property, and is suitable for continuous industrial production.

The invention relates to a method of utilizing straw to produce biomass fuel, corrugated paper and organic fertilizer. The method includes: cutting the straw, dusting through a dry process and a waterfilm, washing through hot water extraction for desanding, continuously boiling for hydrolysis, blowing and receiving, performing multistage countercurrent washing, jordaning at high concentration, treating fiber in a staged manner, concentrating long fiber, curing the long fiber, jordaning the long fiber, and using the long fiber to produce the corrugated paper; concentrating the short fiber, subjecting fine and broken fiber to enzymolysis, fermentation and distillation to produce cellulose alcohol, and separating waste mash for utilization. By the method, high-value comprehensive utilizationof each component of the straw is realized, wastewater COD biochemical degradability is high, inorganic salt accumulation is avoided, biogas is produced by high-concentration wastewater in the process and purified as natural gas, and low-concentration wastewater is recycled after being treated, so that a water system is a closed cycle, and there is no wastewater emission; a fine and broken fibercomponent is large in specific surface area and high in enzymolysis efficiency; the corrugated paper produced by a long fiber component is high in strength and quality, and cost of the cellulose alcohol can be lowered; biological natural gas and biomass particle fuel can reduce consumption of mineral fuel.