Complex enzyme and preparation method and application thereof

A composite enzyme and laccase technology, applied in the directions of lyase, hydrolase, oxidoreductase, etc., can solve the problems of poor flavor and taste, loss of effective ingredients, easy to mildew, etc., achieve less slag, improve overall activity, The effect of improving product quality

Active Publication Date: 2019-06-28
宁夏夏盛实业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the embodiment of the present invention provides a compound enzyme to solve the hard finished product, poor flavor and taste, loss of active ingredients, prone to mildew, Poor product quality and environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Compound enzyme

[0030] Above-mentioned composite enzyme comprises the following components by weight:

[0031] 18 parts of xylanase, 17 parts of laccase, 6 parts of pectin lyase and 70 parts of maltodextrin.

[0032] 2. Preparation method

[0033] The above-mentioned complex enzyme is prepared by the following method:

[0034] Weigh each component, mix each component at room temperature, and stir at 2 r / min for 50 min to obtain a complex enzyme.

Embodiment 2

[0036] 1. Compound enzyme

[0037] Above-mentioned composite enzyme comprises the following components by weight:

[0038] 22 parts of xylanase, 13 parts of laccase, 9 parts of pectin lyase and 76 parts of maltodextrin.

[0039] 2. Preparation method

[0040] The above-mentioned complex enzyme is prepared by the following method:

[0041] Weigh each component, mix each component at room temperature, and stir at 3 r / min for 40 min to obtain a complex enzyme.

Embodiment 3

[0043] 1. Compound enzyme

[0044] Above-mentioned composite enzyme comprises the following components by weight:

[0045] 20 parts of xylanase, 15 parts of laccase, 7 parts of pectin lyase and 73 parts of maltodextrin.

[0046] 2. Preparation method

[0047] The above-mentioned complex enzyme is prepared by the following method:

[0048] Weigh each component, mix each component at room temperature, and stir at 3 r / min for 45 min to obtain the complex enzyme.

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PUM

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Abstract

The embodiment of the invention discloses a complex enzyme and a preparation method and application thereof. The complex enzyme is prepared from, by weight, 15-25 parts of xylanase, 10-20 parts of laccase, 5-10 parts of a pectin splitting enzyme and 70-80 parts of maltodextrin. According to the complex enzyme, by selecting specific ingredients and consumption, pectin and lignin in betel nuts can be properly hydrolyzed, betel nuts are softened, and the softened betel nuts are soft, long in chewing after-taste time and good in taste and generate few residues; in addition, the problem that effective ingredients are lost and environment is contaminated in the betel nut softening process is avoided.

Description

technical field [0001] The embodiment of the present invention relates to the technical field of enzyme preparations, in particular to a compound enzyme and its preparation method and application. Background technique [0002] Betel nut contains a variety of nutrients and beneficial substances needed by the human body. The main components of the original betel nut are 31.1% phenols, 18.7% polysaccharides, 14.0% fat, 10.8% crude fiber, 9.9% water, 3.0% of ash and 0.5% of alkaloids. [0003] Dried betel nut is made from fresh betel nut after being smoked and dried or air-dried. It is called tobacco betel nut or green fruit betel nut in the industry. This kind of betel nut has low water content and hard betel nut fiber. If it is eaten directly, it will irritate the oral mucosa of the eater , and even puncture the mouth, which is not conducive to oral health. Dried betel nut has a dense fiber structure, which makes it difficult to taste the betel nut during processing. Therefo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/24C12N9/02C12N9/88A23L19/00A23L29/00
Inventor 赵迎春李兵沈涛诸葛
Owner 宁夏夏盛实业集团有限公司
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