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Food enzyme preparation and a preparation method thereof

An enzyme preparation and food technology, applied in the field of food additives, can solve the problems of low thermal stability, high arsenic content, low enzyme activity preservation rate, etc., and achieve the effects of low fineness and high heat resistance

Inactive Publication Date: 2015-04-29
NANTONG SHUANGHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] This application aims at the technical problems of high heavy metal content, low enzyme activity preservation rate, high arsenic content and low thermal stability of existing food enzyme preparations, and provides a food enzyme preparation and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take by weighing 100 parts of Bacillus subtilis, 35 parts of Aspergillus niger, 55 parts of corn flour, 25 parts of ammonia, 40 parts of soybean cake, 15 parts of ammonium bicarbonate, 30 parts of alcohol, 50 parts of sulfuric acid, and 20 parts of ammonium sulfate. 5 parts of urea, 10 parts of maltose, 10 parts of calcium carbonate, 5 parts of sucrose, and 1 part of amyloglucosidase.

[0025] Put Bacillus subtilis, corn flour and soybean cake into the reaction kettle in turn, raise the temperature to 35°C, and react for 60 minutes, add calcium carbonate and Aspergillus niger, raise the temperature to 40°C, and react for 30 minutes.

[0026] Add sucrose and maltose, heat up to 120°C, react for 10 minutes, add ammonia, ammonium sulfate, ammonium bicarbonate and urea, react at 70°C for 40 minutes, then add alcohol and remaining materials, react at 50°C for 20 minutes, and precipitate.

[0027] The enzyme activity preservation rate of the product at room temperature for ha...

Embodiment 2

[0029] Take by weighing 100 parts of Bacillus subtilis, 55 parts of Aspergillus niger, 75 parts of corn flour, 45 parts of ammonia, 60 parts of soybean cake, 35 parts of ammonium bicarbonate, 50 parts of alcohol, 70 parts of sulfuric acid, and 40 parts of ammonium sulfate. 45 parts of urea, 30 parts of maltose, 50 parts of calcium carbonate, 25 parts of sucrose, and 20 parts of amyloglucosidase.

[0030] Put Bacillus subtilis, corn flour and soybean cake into the reaction kettle in sequence, raise the temperature to 55°C, and react for 100 minutes, add calcium carbonate and Aspergillus niger, raise the temperature to 60°C, and react for 50 minutes.

[0031] Add sucrose and maltose, heat up to 140°C, react for 30 minutes, add ammonia, ammonium sulfate, ammonium bicarbonate and urea, react at 90°C for 60 minutes, then add alcohol and remaining materials, react at 70°C for 40 minutes, and precipitate.

[0032] The enzyme activity preservation rate of the product at room temperatu...

Embodiment 3

[0034] Weigh 100 parts of Bacillus subtilis, 40 parts of Aspergillus niger, 60 parts of corn flour, 30 parts of ammonia, 45 parts of soybean cake, 20 parts of ammonium bicarbonate, 35 parts of alcohol, 55 parts of inorganic salt, ammonium sulfate 25 parts, 15 parts of urea, 15 parts of maltose, 20 parts of calcium carbonate, 10 parts of sucrose, 5 parts of amyloglucosidase.

[0035] Put Bacillus subtilis, corn flour and soybean cake in sequence in the reaction kettle, raise the temperature to 40°C, and react for 70 minutes, add calcium carbonate and Aspergillus niger, raise the temperature to 45°C, and react for 35 minutes.

[0036] Add sucrose and maltose, heat up to 125°C, react for 15 minutes, add ammonia, ammonium sulfate, ammonium bicarbonate and urea, react at 75°C for 45 minutes, then add alcohol and remaining materials, react at 55°C for 25 minutes, and precipitate.

[0037] The enzyme activity preservation rate of the product at room temperature for half a year is 95%, ...

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PUM

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Abstract

The invention discloses a food enzyme preparation and a preparation method thereof. The food enzyme preparation is prepared by stirring and drying bacillus subtilis, aspergillus niger, corn flour, ammonia, yellow bean cake, ammonium bicarbonate, alcohol, neutralizing agent, ammonium sulfate, urea, caramel, calcium carbonate, sucrose and auxiliary materials. The enzyme activity preserving rate of the product is 90 to 99 percent at room temperature; and the preparation comprises 0.0001 to 0.001 percent of lead, 0.0001 to 0.0002 percent of arsenic salt, 0.0001 to 0.003 percent of heavy metals, 1 to 20 coliform in 100 g of preparation, and 2 to 6 percent of moisture.

Description

technical field [0001] The present application relates to food additives, in particular to a food enzyme preparation and a preparation method thereof. Background technique [0002] Food enzyme preparations are biological enzyme preparations used as food processing aids produced from source bacteria that meet the requirements of food additive GB2760 in accordance with the requirements of food additive hygiene standards and enzyme production environment and equipment requirements. Enzymes originate from nature and are natural catalysts for thousands of biochemical reactions that are carried out rapidly and efficiently in organisms all the time. The natural sources of enzymes can be divided into three categories: animals, plants and microorganisms. Enzyme preparations currently used in large-scale industrial production are produced by microbial fermentation. [0003] After food enzyme preparation is added to food as a food additive, it only works during the processing proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A23L1/105A23L7/104
CPCA21D8/042
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD