Preparing method for co-immobilized enzyme for accelerating aging and clarifying Shanxi aged vinegar

Abstract

A preparing method for a co-immobilized enzyme for accelerating aging and clarifying Shanxi aged vinegar comprises the steps that an esterifying enzyme solution and a saccharifying enzyme solution are prepared; then, sodium alga acid and xanthan gum are taken at the mass ratio of 5:1 to be prepared into a carrier material, the carrier material is dissolved with 55-60-fold water with the temperature of 50-60 DEG C by mass, a quantitative esterifying enzyme is added at the room temperature, and the mixture is evenly stirred and then subjected to standing; after bubbles completely disappear, the mixture is slowly dripped into a calcium chloride aqueous solution with the concentration of 2% at the condition of 4-5 DEG C, and particles are generated after curing is carried out for 1 h; the particles are filtered out with two-layer gauze, washed 3-5 times with an acetic acid-sodium acetate buffer solution with the pH being 3.6, calcium chloride on the surface is removed, moisture on the surface is absorbed away, and a particle immobilized enzyme with the diameter ranging from 2.0 mm to 2.3 mm is prepared; the immobilized enzyme is put into the saccharifying enzyme solution for adsorption for 6-7 h with the mass volume ratio of 1:1; then the particles are filtered out with gauze and washed 3-5 times with an acetic acid-sodium acetate buffer solution with the pH being 4.6, the enzyme solution on the surface is removed, moisture on the surfaced is absorbed away, and the co-immobilized enzyme is prepared.

Description

technical field [0001] The invention relates to a method for processing Shanxi aged vinegar, in particular to the preparation of co-immobilized enzymes and the method for using the same to process Shanxi aged vinegar for aging and clarification. Background technique [0002] The development of Shanxi old mature vinegar has a history of more than 300 years. It is also known as the four famous vinegars in China together with Zhenjiang vinegar, Baoning vinegar and Yongchun old vinegar, and ranks first among the four famous vinegars. In GBT19777-2013, Shanxi Mature Vinegar is defined as: “Within the protected area of ​​origin stipulated in the standard, sorghum and bran are used as main raw materials, rice husks and rice husks are used as auxiliary materials, and barley and peas are used as raw materials. Daqu is a saccharification starter. The vinegar brewed through alcoholic fermentation, acetic acid fermentation, smoked grains, aging and other processes are collectively calle...

AI Technical Summary

Problems solved by technology

[0005] Free enzymes have many defects in practical applications, such as poor stability, and the chemical nature of proteins determines that their catalytic performance mainly depends on the three-dimensional structure of the enzyme protein, so the enzyme activity is easily affected by external factors and cause enzyme protein denaturation; Most enzymes are soluble in water and exist in the same reaction system after enzymatic hydrolysis with the substrate. It is difficult to separate and recover, which limits its further development.

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