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Acid protease containing compound enzyme of soy sauce and preparation method of acid protease containing compound enzyme of soy sauce

A technology of acid protease and compound enzyme, which is applied in the field of soy sauce compound enzyme, can solve the problems of not obvious inhibition effect, achieve the effect of ensuring food safety and improving the utilization rate of raw materials

Inactive Publication Date: 2016-04-27
湖南新鸿鹰生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem solved by the present invention is to overcome the defect of the existing brewing soy sauce compound enzyme, and use protease containing high-activity acid protease and other food-grade enzyme preparations as main raw materials to scientifically compound high-activity acid protease and inhibit Aspergillus flavus, pathogenicity The growth and reproduction of pathogenic Escherichia coli, the mold culture that decomposes aflatoxin, contains plant extracts of various plant enzymes, can effectively inhibit Aspergillus flavus, Bacillus subtilis, Staphylococcus aureus and Escherichia coli, and is effective against Aspergillus niger , Aspergillus oryzae inhibitory effect is not obvious and flavoring seasoning spice extract, demycin with selective adsorption of aflatoxin, can significantly improve the storage stability of soy sauce compound enzyme (enzyme activity and efficacy) protective agent, activator and Antioxidants, etc., to prepare a soy sauce compound enzyme with complete enzyme system, high enzyme activity, strong stability and high efficacy, which can effectively improve the yield and quality of brewed soy sauce and food safety

Method used

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  • Acid protease containing compound enzyme of soy sauce and preparation method of acid protease containing compound enzyme of soy sauce
  • Acid protease containing compound enzyme of soy sauce and preparation method of acid protease containing compound enzyme of soy sauce
  • Acid protease containing compound enzyme of soy sauce and preparation method of acid protease containing compound enzyme of soy sauce

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Embodiment 1 raw material preparation

[0075] 1. Preparation of plant extracts:

[0076] Mix barley malt and wheat malt evenly according to the mass ratio of 5:2, and crush them to a particle size of 0.8mm to obtain crushed malt; Ultrasonic cleaning for 8 minutes at 200W, frequency 30KHz, drained, crushed at room temperature to a particle size of 0.8mm, and uniformly mixed at a mass ratio of 6:3:2, adding crushed malt 3 times the mass of the mixture to obtain a raw material mixture, adding 2 twice as much water, adjust the pH value to 3.5 with citric acid, and carry out microwave extraction under the conditions of power 200W and frequency 2000Hz, wherein, the total time of each microwave irradiation is 70s, and interval irradiation is carried out: irradiation 10s, interval 10s, control The temperature is 30°C, irradiated 10 times in this way, and ultrasonic-assisted extraction is performed under the condition of power 250W and frequency 35KHz; heat preservation for 2h...

Embodiment 2

[0103] A soy sauce compound enzyme containing acid protease, which is composed of the following raw materials in parts by weight: 30 parts of protease, 15 parts of amylase, 12 parts of plant extract, 10 parts of mold culture, 11 parts of hemicellulase, pectinase 8 parts, 8 parts of phytase, 7 parts of esterase, 6 parts of spice extract, 5 parts of protective agent, 5 parts of activator, 2 parts of demycin, 0.4 part of antioxidant;

[0104] The protease is uniformly mixed with an enzyme preparation composed of the following mass percentages: 70% acid protease, 10% neutral protease, 10% alkaline protease, and 10% salt-tolerant glutaminase;

[0105] The amylase is uniformly mixed with an enzyme preparation composed of the following mass percentages: 30% glucoamylase, 30% fungal α-amylase, 20% pullulanase, 10% β-amylase, 10% medium-temperature α-amylase Amylase;

[0106] The hemicellulase is formed by uniform mixing of enzyme preparations composed of the following mass percentage...

Embodiment 3

[0114] A soy sauce compound enzyme containing acid protease, which is composed of the following raw materials in parts by weight: 25 parts of protease, 10 parts of amylase, 10 parts of plant extract, 5 parts of mold culture, 10 parts of hemicellulase, pectinase 6 parts, 6 parts of phytase, 5 parts of esterase, 5 parts of spice extract, 4 parts of protective agent, 4 parts of activator, 1 part of demycin, 0.2 part of antioxidant;

[0115] The activator is formed by uniformly mixing inorganic salts with the following mass components: 20 parts of zinc chloride, 10 parts of calcium chloride, 10 parts of sodium sulfate, and 5 parts of magnesium chloride;

[0116] Described protective agent is made up of the raw material of following parts by weight: Ganoderma lucidum polysaccharide 20 parts, trehalose 20 parts, NaCl10 parts, (NH 4 ) 2 SO 4 10 parts, cysteine ​​10 parts;

[0117] The antioxidant is that grape seed proanthocyanidins, rosemary extract and apricot leaf extract are u...

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Abstract

The invention discloses an acid protease containing compound enzyme of soy sauce. The acid protease containing compound enzyme of the soy sauce is prepared by taking proteases containing high-activity acid proteases and other food-grade enzymic preparations as main materials and scientifically compounding the main materials with high-activity acid proteases, mould cultures, plant extracts containing various plant enzyme systems, spice extracts, novasil, a protective agent, an activating agent, an antioxidant and the like, wherein the mould cultures have functions of inhibition of growth and propagation of aspergillus flavus and escherichia coli and decomposition of aflatoxin; the spice extracts are effective in inhibition of aspergillus flavus, bacillus subtilis, staphylococcus aureus and escherichia coli and not effective in inhibition of aspergillus niger and aspergillus oryzae and have functions of aroma enhancement and flavoring; the protective agent is capable of evidently improving storage stability of the compound enzyme of the soy sauce. The prepared compound enzyme of the soy sauce has the advantages of complete enzyme system, high enzyme activity, high stability, high potency and high food safety. The soy sauce yield can be remarkably increased by 24%, and a total nitrogen utilization rate and an amino acid generation rate of brew sauce are increased by 16.5% and 18.4% respectively.

Description

technical field [0001] The invention relates to a soy sauce compound enzyme, in particular to a soy sauce compound enzyme containing acid protease. Background technique [0002] Soy sauce brewing in our country, from the natural koji making of the ancient working people to the deep ventilation koji making started in the late 1850s, is inseparable from the koji making process. Whether the microorganisms in the koji are good, whether the enzyme activity is high, and whether the enzyme system is rich , directly affects the output and quality of soy sauce. As we all know, the koji-making process not only occupies a large area, but also has high labor intensity. If the koji-making process is not directly added with enzymes, not only the koji-making process is omitted, but the labor intensity is greatly reduced. It can also improve the yield and quality of soy sauce. [0003] Brewing soy sauce is a process in which various enzymes of microorganisms in the koji making process are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/50C12N9/26C12N9/42C12N9/18C12N9/88C12N9/16C12N9/80C12N9/34C12N9/30C12N9/44C12N9/24C12N9/20A23L1/238
Inventor 李洪兵李海清张锦杰朱永明胡永明向左东
Owner 湖南新鸿鹰生物工程有限公司
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