37results about How to "Use less enzyme" patented technology

The invention discloses a preparation method of 1,3-dioleoyl-2-palmitoyl triglyceride, which comprises the following steps: carrying out esterification reaction on glycerol and palmitinic acid under the action of a catalyst to obtain tripalmitin; carrying out ester exchange reaction on the tripalmitin and oleic acid or oleate under the action of 1,3-specific lipase until the ester exchange rate reaches 30-60%, and removing free fatty acids or fatty acid esters in the reaction system; and adding oleic acid or oleate into the reaction system, continuing the reaction until the ester exchange rate reaches 60-90%, and separating and purifying the 1,3-dioleoyl-2-palmitoyl triglyceride from the reaction products. The method disclosed by the invention has the advantages of wide raw material sources, high economy, high safety, mild technological conditions, short reaction time, low energy consumption and low enzyme consumption; and the method can be used for preparing high-yield high-purity 1,3-dioleoyl-2-palmitoyl triglyceride, and can be used as a food nutrient reinforcer for blending infant formula milk powder.

The invention discloses a fermentation rice milk drink and a preparation method thereof, which adopts fermentation rice as raw material that is processed through immersion, water bathing, cooking, fermentation, beating and pulp refining, and then the pH value of the obtained emulsion is adjusted; thermostable alpha-amylase Unikamyl HT is added according to a portion of 10 kilograms of the material being added with 3 to 5ml of thermostable alpha-amylase Unikamyl HT; then the obtained starch milk is sent into the ejector device through a flow meter; through flash cooking, the temperature of the obtained material should rise to 95 to 98 DEG C; then thermal insulation, enzyme stabilization, cooling and pH value regulation are done; efficient glucoamylase Unikase GA is added according to the portion of 10 kilograms of the material being added with 5 to 15ml of efficient glucoamylase Unikase GA; the temperature of the obtained material should rise to 100 DEG C, and the killing of enzyme is done; next, the obtained material are added with water, citric acid, xanthan and sodium carboxymethyl cellulose; the temperature raises by 55 to 60 DEG C so as to do secondary homogeneous; finally, the super-high-temperature sterilization and aseptic packing are done. The fermentation rice has specific flavor of rice wine, and is characterized by sweet and fragrant taste, light yellow or ivory color, being rich in nutrition and with the functions of health care and skin-maintaining and stable storage.

The invention discloses a process for preparing and refining galactomannan-oligosaccharide by a microwave combined enzyme method, which prepares the galactomannan-oligosaccharide by taking galactomannan glue endosperm slices as raw materials through the steps of kneading alkalization, microwave treatment, enzymolysis, membrane separation refining, and spray drying. The process has the advantages of wide raw material source, short production period, low cost, high oligosaccharide content and the like, and the product can be used as a functional food raw material.

The invention discloses a method for extracting tea oil by demulsification based on an aqueous enzymatic method. The method comprises the following steps: processing tea seed powder by microwaves for 60 to 120 seconds; adding distilled water at a material-liquid mass ratio of 1:4 to 1:8, pulping, and collecting upper-layer emulsified liquid; pulping the residual water phase and residues again, and collecting upper-layer emulsified liquid; combining the collected emulsified liquid; adding 0.5-6% of composite enzymatic hydrolysis liquid based on the total mass of the emulsified liquid, performing water bath enzymolysis, centrifuging, and taking upper-layer tea oil; adding an ethanol solution into the residual emulsified liquid, performing water bath treatment, centrifuging, and collecting upper-layer tea oil; combining the collected tea oil, an drying in vacuum. According to the method, the emulsified liquid is high in oil content, and the process is simple, novel and practical; the emulsified liquid is subjected to composite enzyme hydrolysis and ethanol demulsification, so that the enzymatic hydrolysis volume is greatly reduced, the enzyme consumption is greatly reduced, and the process is economic and efficient; microwaves, enzymatic hydrolysis and ethanol are adopted for assisting in oil extraction, so that natural active ingredients of the tea oil are better preserved, and the oil extraction process is safe and nutritive.

The invention discloses a preparation method of egg white peptide. The method comprises steps of: (1) taking egg white, homogenizing and diluting to prepare an enzymolysis stock solution; (2) sending the enzymolysis stock solution circularly into a reactor fixed with protease for an enzymolysis reaction for 0.5-1 h; continuously feeding an enzymolysis solution into a ceramic membrane filter for filtering; and returning a concentrated solution to the reactor for continuous enzymolysis; and (3) collecting a filtrate, and conducting spray drying to obtain an egg white peptide powder. The method provided by the invention can be conducted continuously, and has advantages of easily controllable reaction conditions, stable quality and performance of a final product, simple equipment, small amount of enzyme, low cost and easy popularization.

The invention discloses an enzyme for producing sea cucumber oligopeptide and an enzymolysis technology, and belongs to the technical field of the sea cucumber oligopeptide production technology. On the basis of selecting a single enzyme, a special compound protease for sea cucumber enzymolysis comprising four enzymes such as incision enzymes and excision enzymes is formed by virtue of optimization; an enzyme activator is added into the compound protease; and after the temperature and PH are adjusted, sea cucumber slurry is preprocessed; and an appropriate amount of preprocessing agent is added before the preprocessing. The enzymolysis technology is reasonable in design, less in enzyme consumption, short in enzymolysis time, and high in enzymolysis yield. A product is good in taste, substantially no bitter or slightly bitter and little in fishy smell.

The invention discloses a preparation method of banana powder with good rehydration characteristic and being not easy to agglomerate. The method makes banana flesh into the banana powder through procedures of color protection, thermal sterilization, controllable enzymatic hydrolysis technology, preparation, high speed shearing emulsification, secondary homogenization, high pressure spraying and drying, package with air-flow racking machine, and so on. Color protection with sodium bisulfite solution is carried out to the banana promptly after being peeled off skin, sterilization is made with hot water, then preparation is made by adding into VC, citric acid and water based on proportion, jordaning is carried out with a colloid mill after pulping, enzymatic hydrolysis is carried out with pectase, amylum, Beta-cyclodextrine, powdered sugar and water are carried out for a secondary preparation and a secondary homogenization, finally the banana powder is sprayed, dried and packed with aluminum-plastic promptly after being cooled. During the preparation process of the banana powder, no other filling agent is added except color protection agent and dispersant. The banana powder is characterized by good color, fluidity and rehydration characteristic, being easy to be stored and transported, etc.

The invention discloses a preparation method of a yolk globulin powder. The preparation method includes following steps: (1) dissolving yolk in deionized water, stirring the yolk and performing precipitation to extract a raw liquid; (2) performing salting-out precipitation to the raw liquid for removing residual fat, precipitating protein and adding water for reducing the protein, and performing plate-frame filtration to remove impurities for obtaining a clear liquid; (3) purifying the clear liquid through membrane separation for desalination and dehydration; and (4) performing micro-filtration for sterilization, and performing low-temperature spray drying to obtain the yolk globulin powder. The method can be carried out continuously. A production process is easy to control. A finally product is stable in quality and performance, is low in cost, can achieve industrial production and is easy to popularize.

The invention discloses a method for continuous hydrolysis of cellobiose in straw by the utilization of an immobilized enzyme microreactor. The method is characterized in that beta-glucosidase is immobilized in a microreactor and a substrate cellobiose aqueous solution is injected into the microreactor to carry out a micro reaction so as to degrade the cellobiose solution into glucose, wherein a carrier for enzyme immobilization is a quartz capillary tube and a coupling agent for enzyme immobilization is a toluene solution of (3-mercaptopropyl)trimethoxy silane. By the utilization of the microreactor, cellobiose in straw undergoes enzymatic hydrolysis to generate monosaccharide. The enzyme dosage is low, reaction efficiency is greatly raised, and energy consumption is reduced. By changing operation condition control, hydrolysis rate of cellobiose can be remarkably raised, and handling capability of straw is greatly enhanced. The device is a capillary holow tube, and the structure is simple. Only by simply amplifying number, production capacity can be increased proportionally. The method of the invention has a good industrial prospect.

The invention discloses a production method for preparing isomahooligosaccharide from waste residues of sweet potatoes. The method includes: adding medium-temperature alpha-amylase into the waste residues of the sweet potatoes, heating, gelatinizing and liquefying; saccharifying by intrinsic beta-amylase in the waste residues of the sweet potatoes to obtain maltose; adding alpha-glucosyltransferase to realize glucoside conversion of the maltose to generate maltooligosaccharide. The production method has the advantages of simplification of technical process, low heat consumption and excellent targeting property by combination of existing production process of sweet potato starch processing enterprises and characteristics of fresh sweet potato residues, thereby being suitable for popularization in the sweet potato starch production enterprises.

A method for producing polypeptone by enzymatic hydrolysis of casein as a raw material. The specific process steps include pretreatment, primary enzymatic hydrolysis, secondary enzymatic hydrolysis, refining, concentration, concentration, spray drying, and heating pretreatment to loosen the helical structure of casein At the same time, the enzymatic hydrolysis with compound protease is used twice, the amount of enzyme used is small, the enzymatic hydrolysis time is short, and the content of amino nitrogen increases to 5%-7%, which is economical and practical, and is suitable for popularization.

The invention provides transaminase mutants and application thereof. The transaminase mutants are subjected to amino acid mutation on the basis of a sequence shown in SEQ ID NO: 1, and the amino acid mutation is single-point mutation or combined mutation of W60Y, Y168A, V379W, V379L, V379M, C418Q and C418W. The activity, stability, temperature tolerance, pH tolerance and organic solvent tolerance of the transaminase mutants are improved, the problem that transaminase is poor in tolerance in an extreme environment in the prior art is solved, and the transaminase mutants are suitable for the field of enzyme engineering.

The invention belongs to the field of food processing, and in particular relates to a method for preparing seaweed dietary fibers via ultrasonic enzymolysis. The method is characterized by comprising the following steps: carrying out heating and immersion cleaning, dewatering and drying, colloid pulping, ultrasonic enzymolysis, bleaching treatment, separation and alcohol leaching, vacuum drying and the like on seaweed residues as raw materials so as to obtain the seaweed dietary fibers. The production method which is simple in treatment process, easy to industrialize and low in production cost, can reduce the enzyme adding amount and ensures that the seaweed dietary fibers are safe to eat, is provided. Thus, the effective value-added utilization of the seaweed residues is realized. The method has high economic and social benefits.

The invention relates to a pulping process by using grasses as a raw material, and belongs to the field of paper making. The pulping process comprises twice cooking steps, wherein the cooking liquid used in primary cooking is prepared from the following components in percentage by mass: 5-8 percent of sodium hydroxide, 0.5-1.0 percent of sodium sulfite, 1-2.5 percent of sodium sulfide, 0.3-0.5 percent of anthraquinone, 0.02-0.1 percent of sodium dodecyl sulfate and the balance of water; and the cooking liquid used in secondary cooking is a mixed enzyme liquid consisting of an enzyme liquid I and an enzyme liquid II in a mass ratio of (1-3):1. The process has small dosage of alkali and enzyme to reduce waste emission, and is environment-friendly since the mixed enzyme cooking liquid can beused repeatedly; and furthermore, the process has short cooking time and good cooking effect.

The invention relates to camellia oil compatible with a green tea extract and a preparation method thereof. The camellia oil compatible with the green tea extract comprises the green tea extract and the camellia oil in mass ratio of 1:10-100. According to the invention, a colloid mill is used to fully destroy green tea cells by milling, and the green tea milk is obtained to fully extract tea polyphenols and fat-soluble vitamins A, K and E contained in green tea. The preparation method of the invention can achieve the effect of separating more tea fat-soluble substances through a simple centrifugal process. The preparation method of the invention separates tea emulsion with high oil content through high-speed centrifugation, and then carries out two-step demulsification including enzymolysis with compound enzyme and ethanol extraction on the emulsion. The preparation method achieves complete demulsification, smaller volume of the emulsion, great reduction of enzyme dosage, and simple and economic processes. According to the present invention, the microwave, compound enzymolysis and ethanol-assisted extraction are combined to extract the tea polyphenols and the fat-soluble vitamins A, E, K, etc., in green tea, thereby preserving natural active ingredients in the tea well. The extraction process is safe and keeps nutritional ingredients well.