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Pea double-enzyme enzymolysis fermentation liquid as well as preparation method and application thereof

A double-enzyme enzymatic hydrolysis and fermentation broth technology is applied in the field of pea double-enzymatic enzymatic hydrolysis fermentation broth and its preparation, which can solve problems such as narrow application range and achieve the effects of improving utilization rate, avoiding loss of active ingredients and high content

Inactive Publication Date: 2018-03-13
银川凤仪堂生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Peas are suitable for planting in the plains and hilly areas of Hubei, Sichuan and other provinces. The yield of peas planted in large areas is generally relatively high, but peas are generally used in the field of food and feed, and the scope of application is relatively narrow, so further development of new pea products is needed. areas of application, thereby increasing the utilization of peas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0025] In the first embodiment, the preparation method of pea double-enzyme hydrolysis fermentation broth includes the following steps:

[0026] Step 1: Weigh 5 kg of pea flour, dissolve it with 9995L of purified water, adjust the pH, adjust with NaOH and HCL, and adjust the pH to 4∽6;

[0027] Step two, add 5kg of enzyme pepsin and 155kg of papain to the solution of step one, stir evenly, and carry out enzymolysis at a temperature of 40℃~65℃ and a time of 3h~6h;

[0028] Step 3: Add 15kg of Aspergillus oryzae to the enzymatic hydrolysate obtained in Step 2 and stir it evenly. Culture and ferment at a temperature of 26℃~30℃; Aspergillus oryzae is a fungus, and the addition of Aspergillus oryzae is in the form of spore powder. ;

[0029] Step 4: Sterilize the fermentation broth obtained in Step 3 for 18 minutes to 22 minutes in an environment with a temperature of 120°C to 125°C;

[0030] Step five, centrifugation, the sterilized fermentation broth is centrifuged at a rotation speed of ...

Embodiment approach 2

[0031] In the second embodiment, the preparation method of pea double-enzyme hydrolysis fermentation broth includes the following steps:

[0032] Step 1: Weigh 15 kg of pea flour, dissolve it in 10005L of purified water, adjust the pH with NaOH and HCL, and adjust the pH to 4∽6;

[0033] Step 2: Add 15 kg of trypsin and 165 kg of papain to the solution of step 1, stir evenly, and perform enzymatic hydrolysis at a temperature of 40°C to 65°C and a time of 3 hours to 6 hours;

[0034] Step 3: Add 25kg of Aspergillus oryzae to the enzymatic hydrolysate obtained in Step 2 and stir evenly. Culture and ferment at a temperature of 26℃~30℃; Aspergillus oryzae is a fungus, and the addition of Aspergillus oryzae is added in the form of spore powder ;

[0035] Step 4: Sterilize the fermentation broth obtained in Step 3 for 18 minutes to 22 minutes in an environment with a temperature of 120°C to 125°C;

[0036] Step five, centrifugation, the sterilized fermentation broth is centrifuged at a rotat...

Embodiment approach 3

[0037] In the third embodiment, the preparation method of the sesame pea double-enzyme hydrolysis fermentation broth includes the following steps:

[0038] Step 1: Weigh a certain amount of pea flour, dissolve it with purified water, adjust the pH, adjust with NaOH and HCL, and adjust the pH to 4∽6;

[0039] Step two, add the enzyme pepsin and papain to the solution of step one, stir evenly, and carry out the enzymolysis at a temperature of 40℃~65℃ and a time of 3h~6h;

[0040] Step 3: Add Aspergillus oryzae to the enzymatic hydrolysate obtained in Step 2 and stir evenly, culture and fermentation at a temperature of 26°C to 30°C; Aspergillus oryzae is a fungus, and the addition of Aspergillus oryzae is added in the form of spore powder; The preferred weight ratios of Aspergillus oryzae, pea flour, trypsin, papain and purified water are: 2:1:1:16:1000;

[0041] Step 4: Sterilize the fermentation broth obtained in Step 3 for 18 minutes to 22 minutes in an environment with a temperature ...

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PUM

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Abstract

The invention provides pea double-enzyme enzymolysis fermentation liquid as well as a preparation method and a use method thereof, and discloses peas subjected to enzymolysis and fermentation to serveas a cosmetic raw material and a preparation process thereof. Peas are prepared into a cosmetic raw material by enzymolysis and fermentation, and all the materials mainly comprise pea powder, pepsin,papain, aspergillus oryzae and purified water. According to the invention, pepsin and papain are adopted to carry out enzymolysis on the peas and then the peas are fermented by aspergillus oryzae, sothat the functional components and the activity of the peas are retained, the loss of active components caused in the enzymolysis and fermentation process is avoided, and no organic reagent is addedduring preparation, so that the safety of a product to skin can be ensured. The product is rich in vitamin, trace ion, amino acid and oligopeptide, and has remarkable effects of resisting aging, removing freckles, moisturizing and the like. By adopting the fermentation liquid provided by the invention, the utilization rate of peas is greatly improved, and the application field of the peas is widened.

Description

Technical field: [0001] The invention relates to the technical field of cosmetics production, in particular to a pea double-enzyme enzymatic fermentation broth applied to cosmetic raw materials, and a preparation method and application thereof. Background technique: [0002] Pea is a food-grade raw material containing more trace elements such as copper and chromium. The copper element in pea is beneficial to hematopoiesis and the development of bones and brain. Chromium is beneficial to the metabolism of sugar and fat, and can maintain the normal function of insulin. The choline and methionine contained in it help prevent arteriosclerosis. The phytohemagglutinin contained in pea has similar effects to the lectin contained in lya beans and lentils. It can agglutinate human red blood cells, promote mitosis, and activate lymph in patients with tumors. Cells produce lymphotoxins and have non-specific damaging effects on various animal cells. Therefore, peas have relatively high nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/99A61K8/9789A61K8/66A61Q19/08A61Q19/02A61Q19/00
CPCA61K8/99A61K8/66A61K8/97A61K2800/85A61Q19/00A61Q19/02A61Q19/08
Inventor 尤俊杰包银萍祁莹莹
Owner 银川凤仪堂生物工程有限公司