175results about How to "Improve the effect of enzymatic hydrolysis" patented technology

The invention relates to a pretreatment method of wood fiber raw materials, which belongs to the technical field of biomass chemical engineering. The process comprises the following steps: carrying out the first-step treatment after the wood fiber raw materials are mixed with mixed liquid of an organic acid solution and catalysts to obtain a liquid-solid mixture; separating the obtained liquid-solid mixture to obtain pretreatment black liquid and cellulose solids; washing the obtained cellulose solids by the organic acid solution to obtain washing black liquid and cellulose solids; adopting diluted acid or alkali for carrying out the second-step treatment on the obtained cellulose solids; mixing the obtained pretreatment black liquid and the obtained black liquid to obtain mixed black liquid; circularly using the mixed black liquid in the first-step treatment process; and recovering organic acids, lignin products and syrup solutions from the black liquid in the cyclic use for at least three times. The invention has the advantages that the full-rate development of raw materials can be realized, in addition, the environment-friendly effect can be realized, and the invention conforms to the requirement of modern biorefinery development.

The invention relates to technology for fermenting and decomposing protein feed with protease in two steps by using probiotics, which is characterized in that the protein is fermented and decomposed with protease of aerobic fermentation matter in the anaerobic condition, soybean dregs, cotton dregs, vegetable dregs meal, wheat bran and other vegetable protein raw materials are sterilized at high temperature and then are aerobically fermented for 24-36h, feather meal and other animal protein raw materials are aerobically fermented for 20-26h, the inoculating temperature is controlled at 60-80 DEG C, the fermented materials are not dried and are directly mixed with fresh raw materials, corn steep liquor and other nutrient solution are added or not added; lactic acid bacillus are inoculated to the mixture, and water is supplemented to the mixture until the water content of the mixture reaches 40-60 percent, the mixture is compacted and sealed to be anaerobically fermented for 1-3d above 20 DEG C or 2-5d below 20 DEG C, and the mixture is dried after being fermented and decomposed with protease.

The invention discloses fish soluble feed protein and a processing method thereof. The processing method comprises the following steps of: mixing fish soluble and bean pulp, adding a strain into the mixture for solid-state fermentation, directly mixing the obtained product without drying and other raw materials in a formula and taking the mixed products as a feed for pigs, birds and cattle, or drying and crushing the obtained product to prepare the fish soluble feed protein used for protein raw materials in the feed industry and breeding industry after the fermentation is finished. The method has the advantages of simple process, low equipment investment and low cost; and the fish soluble feed protein is strong in fragrance and good in food attraction, improves protein content, is high in small peptide content and easy to digest and absorb, eliminates anti-nutritional factor in the bean pulp, is rich in various beneficial functional nutrient components such as probiotic and the like, plays active roles in improving weight gain and feed conversion rate, strengthening the immune function of organisms, improving production performance and the like, can greatly replace fish meal in livestock and poultry feeds and aquatic feeds, remarkably reduce feed cost, turn the fish soluble into the value from the waste, and is favorable for environmental protection as well as energy conservation and synergism.

The invention relates to functional peanut small molecule mixed polypeptide, a preparation method and application thereof, belonging to small molecule mixed polypeptide generated by peptide chain hydrolysis.The invention is characterized in that the functional peanut small molecule mixed polypeptide is prepared by adopting the following raw material components by weight part: 100 parts of defatted peanut cake, 6-10 parts of combined enzyme preparations, 6-12 parts of active carbon, 3-8 parts of diatomite, 3-8 parts of pearlite and 100 parts of water; and the following technical indexes are achieved: the molecular weight distribution range Dalton (D) is less than or equal to 3000, the content of the small molecule mixed polypeptide is more than or equal to 80wt, the total nitrogen is more than or equal to 12wt%, the water solubility is 90wt%, the water is less than or equal to 5wt%, and the fat is less than or equal to 0.5wt%.The invention provides a product of the functional peanut small molecule mixed polypeptide with high purity, good solubility, average molecular weight of less than 3000D and strong biological functionality and a preparation method of the functional peanut small molecule mixed polypeptide with short production cycle, high product yield and low preparation cost. The functional peanut small molecule mixed polypeptide is suitable for a raw material of medicines, health food and beverage and functional nutritious food.

The invention relates to a processing method of polypeptides, and in particular relates to a method for preparing a plurality of collagen polypeptides by using fish skins as raw materials. The method comprises the following steps: by adopting unfrozen fish skins or fresh fish skins as the raw materials, performing high-temperature cooking and ripening, and adding water to perform wet-process pulping; performing segmented enzymolysis by selecting a proper amount of enzymes; performing enzyme deactivation after enzymolysis ends; removing impurities by virtue of centrifugation to obtain a crude collagen polypeptide enzymatic hydrolysate; respectively performing segmented interception by using ultra-filtration membrane bags to obtain collagen polypeptide liquids with different molecular weight cutoff; freezing the collagen polypeptide liquids with different molecular weight cutoff, and then respectively performing vacuum freezing and drying; and finally respectively performing super-critical CO2 extraction, fishy smell removal, deodorization and decolorization on dry polypeptide products. The processing method disclosed by the invention can ensure food safety of the whole technological process, is safe and efficient, can be used for improving the efficiency and ensuring the quality, and is strong in operability; and the whole technological process is simple and reasonable, and is high in safety, strong in operability, high in product yield and good in quality.

The invention discloses a method for producing ethanol by high-efficiency simultaneous saccharification and cofermentation, which comprises the following steps: pretreating; concentrating and detoxifying; preparing yeast seed solution; performing simultaneous saccharification and cofermentation; and distilling/rectifying. When the method provided by the invention is used, the inhibition action of a monosaccharide component formed by hydrolysis of cellulose on cellulose is relieved, the enzymolysis saccharification efficiency and fermentation yield are improved, the recovery rate of hemicelluloses in bagasse is about 60 percent, the cellulose recovery rate is about 86 percent, and the total ethanol yield of dry bagasse can reach about 20 percent.

The invention discloses a method for coproducing collagen activity peptides and flavoured base materials with chicken bones. Through a two-step hot pressing and extracting method, and through slight pressure relief and pressure supplementation treatment, the yield of extracting the collagen activity peptides from the chicken bones is substantially increased. Through high-pressure homogenizing of osseins in extracting solutions before a step-by-step enzymolysis reaction of the osseins, the degree of hydrolysis of enzymolysis solutions is increased. In addition, two-step ultra filtration is performed on the enzymolysis solutions, and separation and purification of different products in the enzymolysis solutions are realized. Follow-up processing is performed aiming at the products of each molecule segment, different products of bone polysaccharide containing chondroitin sulfate, macromolecule polypeptide, micromolecule polypeptide and the like are obtained, making full use of ossein enzymolysis solutions is realized, and especially a Maillard reaction is performed on the macromolecule polypeptide, xylose, cysteine and thiamin to obtain the flavoured base material with a rich flavour.

The present invention relates to a sodium chondroitin sulfate extraction method, wherein sodium chondroitin sulfate is a mucopolysaccharide substance extracted from swine nasal bone and other animal cartilages. The traditional process method adopts alkaline hydrolysis, enzymolysis, salt hydrolysis, an ion exchange resin or a combination method thereof to extract, and the extraction solution contains a large amount of proteins, nucleic acids and other impurities so as to cause a certain difficult problem to further purification. According to the invention, the alkaline hydrolysis-enzymolysis method and the flocculation precipitation method are combined to remove impurities remained in the sodium chondroitin sulfate extraction solution, such that the process is reasonable, the removing efficiency is high, the subsequent refinement working hour is shortened, the product yield is improved, and the drug meets standards of the Chinese pharmacopoeia (2000 edition).

The invention provides a preparation process of resveratrol, which relates to the field of medicament preparation and solves the problems of low preparation conversion rate, low yield and poor product quality of resveratrol in the prior art. The preparation process of resveratrol comprises the following steps: washing away dust of giant knotweed used as raw material, cutting the giant knotweed into slices or preparing the giant knotweed into coarse powder for later use; adding material to be used to a decomposition pool and adding enzymolysis liquid to carry out enzymolysis; and extracting. Through repeated scientific research improvements, compared with the traditional process, the invention shortens the enzymolysis time by half, improves the enzymolysis quantity by one time and improves the conversion rate by one time. A special enzymolysis process is designed for the preparation process, the operation convenience, the use effectiveness and the conversion reliability greatly exceed that of the traditional process, thereby the quality of finished products is ensured and stabilized more effectively, the cost is reduced by half, and the social benefit is obvious.

The invention discloses a method for extracting polypeptide from vinasse. The method includes: (1) degreasing the vinasse; (2) extracting water-soluble protein; (3) subjecting the degreased vinasse to fermentation by the aid of mixed bacterium of Trichoderma reesei, bacillus amyloliquefaciens, bacillus subtilis and Pasteur bacillus licheniformis; (4) subjecting the extracted water-soluble protein and the processed vinasse obtained from the step (3) to enzymolysis by the aid of protease. According to the method, the vinasse is fermented by the mixed bacterium of the Trichoderma reesei, the bacillus amyloliquefaciens, the bacillus subtilis and the Pasteur bacillus licheniformis before protease enzymolysis, wood fibers, semi-fibers and the like in the vinasse can be degraded into micro molecules like polysaccharides, celluloses and the semi-fibers are prevented from constraining the protein, full contact of the protein and the protease is enlarged, an enzymolysis effect of the protein is improved, and a yield rate is guaranteed.

The invention discloses bitter apricot kernel oil with high nutritive value and an extraction method thereof. The bitter apricot kernel oil and the extraction method have the beneficial effects that bitter apricot kernels are taken as the raw materials, and the low temperature biological processing technology is adopted in the whole course, thus effectively avoiding losses of thermosensitive nutrients in the bitter apricot kernels, such as proteins, higher fatty acids and vitamins; free oil, emulsion, hydrolysate and apricot kernel residues are obtained after enzyme deactivation by microwave irradiation, freezing and breaking, enzymolysis and vacuum centrifuging; the emulsion undergoes vacuum centrifuging after undergoing biological demulsification to obtain free oil; the free oil is mixed to prepare the bitter apricot kernel oil with high oil extraction rate (93-97%), high nutrient and active substance content, strong food safety (the residual quantity of cyanides is below 0.08mg/kg) and long shelf life (5-6 years); the extraction method has the effects of increasing the variety, yield and added value of the byproducts after oil extraction while increasing the product quality and yield, further reducing the oil extraction cost, completely eradicating discharge of the three wastes and protecting the environment.

The invention discloses a fresh bone flavor paste of animals. The fresh bone flavor paste is prepared from the following raw materials: bone paste, diced meat, mashed onion, mashed garlic, bruised ginger, sesame, a thick broad-bean sauce, a chilli sauce, vegetable oil, a seasoner, edible mushroom sludge, peanuts, walnut grains and concentrated bone soup. A preparation method of the fresh bone flavor paste comprises the following steps: (1) raw material pretreatment; (2) preparation of the flavor paste; and (3) canning, exhausting, sterilizing and cooling. The fresh bone flavor paste product of the animals with high additional value is produced by a plurality of technologies with relatively high technological content; by-products in the animal processing industry are changed into treasures; a lot of meat products with abundant nutrient are provided for the consumer market; deep processing and full utilization of animal bones can be promoted; the nutritive value of the mean products is relatively high; the raw material cost is relatively low; the fresh bone flavor paste has a great development prospect.

The invention relates to a device capable of effectively utilizing fermented citric acid wastewater to hydrolyze plant hemicellulose. The device is mainly composed of a circulating spray flushing and filtering reactor, an acid storage tank, a water storage tank and a heat exchanger; the method is characterized by comprising the steps: at first, mixing the citric acid wastewater with raw material of the plant hemicellulose for hydrolysis reaction at 100 to 200 DEG C to obtain hydrolyzate mainly containing pentose, and then adding cellulase into hydrolyzed residues for batch enzyme hydrolysis to obtain high-concentration dextrose for the fermentation of ethanol. The method for preparing fermentable sugar for ethanol by pretreating the raw material of the plant hemicellulose by using the fermented citric acid wastewater can not only sufficiently utilize the fermented citric acid wastewater to save water resource, but can also lower the cost for treating wastewater from fermented citric factory and the production cost of the fermentable sugar for cellulose ethanol.

The invention discloses a making method of an antioxidant egg white peptide. The method comprises the steps that egg white liquid is taken and passes through a 100-mesh sieve, and the pH of the egg white liquid is adjusted to 8.0 by using a citric acid solution with the volume ratio of 40%; the temperature of the egg white liquid is raised to 55 DEG C and then kept for 30 minutes, heat-resistant protease THERMOASE PC10F is added, stirring is conducted during addition, and foam generated on the surface of the liquid is removed timely; the temperature of a reaction system is raised to 62-68 DEGC, and enzymolysis continues for 3-5 hours; after the enzymolysis reaction is finished, the temperature of the reaction system is quickly raised to 88-92 DEG C for enzyme inactivation for 30 minutes;spray powder is fed, wherein the air inlet temperature is 185+/-20 DEG C, and the air outlet temperature is 68+/-3 DEG C; the liquid after enzymolysis is input to a spray tower, and then white proteinpowder is sprayed out. The making method has the advantages that the influence of protease inhibiting components in egg white protein on the enzymolysis reaction can be weakened; the egg white hydrolysate with the average molecular weight Mw of 1,306 is obtained.

The invention relates to a pretreatment method of a lignocellulose raw material. The pretreatment method comprises the following steps: (1) coarsely cutting a lignocellulose raw material, removing large impurities such as sands; (2) eliminating ash from the lignocellulose raw material obtained in the step (1); (3) subjecting the lignocellulose raw material obtained in the step (2) to a pretreatment; (4) subjecting the lignocellulose raw material obtained in the step (3) to an enzymatic hydrolysis or synchronous saccharification and fermentation. The pretreatment method has the advantages that: ash can be completely removed, thus the chemical catalyst will not be neutralized during the pretreatment process by the alkaline ash in the lignocellulose raw material, so the chemical reagent using amount in the pretreatment process is reduced, and the pretreatment effect and the cellulose conversion rate and hemicelluloses conversion rate of the lignocellulose raw material are all improved.

The invention relates to a total mixed ration (TMR) fermented feed for cow replacement cattle using soybean straws as raw materials and a preparation method thereof. The TMR fermented feed comprises the following components in portions by weight: 400-600 portions of soybean straw, 200-400 portions of silage corn, 100-200 portions of base material, 30-80 portions of treacle, 10-20 portions of non-protein nitrogen, 0.005-0.01 portion of ferment and 1-4 portions of mildew inhibitor. The preparation method comprises the following steps: uniformly blending the components in a blender, bagging, carrying out fermentation treatment to obtain the TMR fermented feed for the cow replacement cattle. By utilizing the invention, the biological utilization ratio of the feed nutrient content of the soybean straws is obviously improved, the palatability is, the digestibility is enhanced, the nutrient value is increased and the enzymolysis capability is improved. Besides, the TMR fermented feed and thepreparation method in the invention can be fully utilized to develop the grain-saving animal husbandry, thereby being the major theme and development direction of agricultural industrialization.

The invention relates to the technical field of preparation of small molecule peptide, in particular to a method for preparing the small molecule peptide by using compound enzyme to hydrolyze oyster protein. The method comprises the steps that firstly, oysters are cleaned, water and ficin are added to the cleaned oysters, and enzymolysis is conducted on the oysters to obtain oyster meat; secondly, the oyster meat is smashed, water is added into the smashed oyster meat, the smashed oyster meat and the added water are evenly stirred to obtain an oyster slurry liquid; thirdly, the compound enzyme is added, and enzymolysis and enzyme deactivation are performed to obtain enzymolysis liquid; fourthly, ultrafiltration is conducted on the enzymolysis liquid, the enzymolysis liquid is cooled and dried to obtain the oyster small molecule peptide. The method is simple in process and easy to operate, shells are removed through an enzymolysis device, time is saved, a production cycle is shortened, and the prepared protein peptide is the small molecule peptide, small in molecular weight and high in activity.

The invention discloses a preparation method of soluble dietary fibers. The preparation method comprises the following steps of performing pretreatment, preparing semi-finished products, performing purification, and performing post-treatment. According to the method disclosed by the invention, raw materials are firstly pretreated, then enzymolysis is performed, and then purification is performed, so that finished products have the advantage of being high in purity. Before pretreatment, a manner of combining high-temperature cooking treatment with steam-explosion treatment and ultrasonic treatment is performed on the raw materials, so that structure tissues of the raw materials can be effectively destroyed, and contents can be sufficiently exposed; and through combination of impurity removal treatment, non-dietary fiber components in the raw materials can be further reduced, and the pretreated raw materials not only are favorable for strengthening enzymolysis effects of cellulase or complex enzymes of cellulase and hemicellulase, the enzymolysis is more sufficient, the purity of the finished products is further improved, and the palatability of the finished products can be effectively improved. The finished products made by the method disclosed by the invention also have the advantages of being small in fiber particle diameter, and high in water retention ability and swelling capacity.

The invention discloses oxidization-resistant bitter almond oil and an extraction method thereof. Bitter almonds serve as a raw material, a low-temperature biological processing technology is adopted in the whole process, the loss of thermosensitive nutrient substances such as protein, higher fatty acid and vitamins in the bitter almonds is effectively avoided, free oil, emulsion, hydrolysate and almond residue are obtained through microwave irradiation enzyme deactivation, refrigeration crushing, enzymolysis and vacuum centrifugation, the emulsion undergoes biological demulsification and then undergoes vacuum centrifugation again to obtain free oil, and the free oil is merged to obtain the bitter almond oil which is high in grease extraction rate (93-97%), nutrition and active material content and food safety (the cyanide residue is 0.08 mg/kg or below) and long in guarantee period (5-6 years). According to the extraction method, the variety, yield and added value of by-products after grease extraction are increased while the product quality and yield are improved, the grease extraction cost is further reduced, the emission of three wastes is avoided, and the environment is protected.

The invention discloses low-yanide semen armeniacae amarum and a preparation method thereof and belongs to the technical field of primary processing of semen armeniacae amarum. The preparation method comprises the following steps: semen armeniacae amarum is adopted as the raw material and subjected to peeling, debittering and detoxification to obtain almond carpel; the almond carpel is subjected to microwave drying to obtain dry almond carpel; semen armeniacae amarum skin is collected, frozen and crushed, and the crushed semen armeniacae amarum skin is uniformly mixed with a debittering liquid; the mixture is subjected to enzymolysis and twice distillation to obtain a semen armeniacae amarum skin extract; the semen armeniacae amarum skin extract is decolored and then mixed with the dry almond carpel at a certain proportion; the obtained mixture is stir-fried to obtain the semen armeniacae amarum which has the natural flavor of semen armeniacae amarum, is smooth and tidy, high in debittering ratio (98.5-99.8 percent), remarkable in detoxification effect (the cyanide residual quantity is 0.04-0.06 mg/kg) and long in guarantee period (24-36 months). The preparation method is simple in process, short in period, high in efficiency and energy-saving, can realize mass production, achieves the purpose of zero emission of toxic substances in the technical field of primary processing of semen armeniacae amarum, is environmental-friendly and explores a novel shortcut for deep processing of semen armeniacae amarum.

The invention discloses a red bean-coix seed beverage. The red bean-coix seed beverage is prepared from the following raw materials in parts by weight: 8 to 10 parts of red bean, 0.5 to 1.5 parts of coix seed, 0.8 to 1.2 parts of rhizoma zingiberis recens, 0.2 to 0.5 part of dried tangerine peel, 0.2 to 0.4 part of mesona chinensis leaf, 0.1 to 0.3 part of fructus crataegi and 0.04 to 0.05 part ofstevia rebaudian leaf. By adopting a multiple enzymatic hydrolysis technology, compact seed coats of the red bean and coix seed are broken, and the extraction efficiency of polysaccharide, polyphenol, protein and the like bound in the seed coats are improved. Protein macromolecules are transformed into soluble polypeptide, and starch macromolecules are transformed into reducing sugar, so that theturbidity of the product is lowered, and the sweetness of the beverage can be improved. The red bean-coix seed beverage is suitable for various people to drink.