4results 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 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 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.