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Production process of enzyme for food

A production process and food technology, applied in the direction of food preservation, food ingredients, food ingredients as anti-microbial preservation, etc., can solve the problems of complex production process, production of other bacteria or pathogenic bacteria, etc., to achieve simple operation, easy molding, enzyme good solution

Pending Publication Date: 2021-08-17
江苏格局生物医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of the current food enzyme production process is complicated, and other bacteria or pathogenic bacteria may be produced during the production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The present invention provides the following technical solutions: the present invention provides the following technical solutions: a food enzyme production process, including 10 parts of edible corn flour, 40 parts of peanut meal, 5 parts of white granulated sugar, 6 parts of Aspergillus niger, 3 parts of calcium carbonate, 5 parts of Bacillus subtilis, 6 parts of glucose oxidase, 12 parts of yeast, 6 parts of anticaking agent, 2 parts of antibacterial agent, 3 parts of citric acid, 9 parts of microcrystalline cellulose and 10 parts of purified water. The production process is :

[0021] Step 1: Grind and mix the edible corn flour and peanut meal, put the crushed and fused mixture into the fermentation container, and add pure water, the ratio of pure water to the mixture is 1:2, and then continue to pour into the fermentation container adding white granulated sugar, Aspergillus niger, yeast, anticaking agent and antibacterial agent, and fermenting at 39° C. for 6 days ...

Embodiment 2

[0032] The invention provides the following technical scheme: a production process of food enzymes, including 15 parts of edible corn flour, 45 parts of peanut meal, 6 parts of white granulated sugar, 6 parts of Aspergillus niger, 4 parts of calcium carbonate, 6 parts of Bacillus subtilis, grape 7 parts of sugar oxidase, 15 parts of yeast, 9 parts of anticaking agent, 3 parts of antibacterial agent, 10 parts of citric acid, 12 parts of microcrystalline cellulose and 18 parts of purified water. The production process is as follows:

[0033] Step 1: Grind and mix edible corn flour and peanut meal, put the crushed and fused mixture into the fermentation container, and add pure water, the ratio of pure water to mixture is 2:3, and then continue to pour into the fermentation container adding white granulated sugar, Aspergillus niger, yeast, anti-caking agent and antibacterial agent, and fermenting at 43°C for 5 days after stirring to obtain a fermented liquid;

[0034] Step 2: taki...

Embodiment 3

[0044] The invention provides the following technical scheme: a production process of food enzymes, including 30 parts of edible corn flour, 50 parts of peanut meal, 7 parts of white granulated sugar, 7 parts of Aspergillus niger, 5 parts of calcium carbonate, 7 parts of Bacillus subtilis, grape 8 parts of sugar oxidase, 19 parts of yeast, 9 parts of anticaking agent, 3 parts of antibacterial agent, 9 parts of citric acid, 13 parts of microcrystalline cellulose and 30 parts of purified water. The production process is as follows:

[0045] Step 1: Grind and mix edible corn flour and peanut meal, put the crushed and fused mixture into the fermentation container, and add pure water, the ratio of pure water to mixture is 2:3, and then continue to pour into the fermentation container adding white granulated sugar, Aspergillus niger, yeast, anticaking agent and antibacterial agent, and fermenting at 60° C. for 5 days after stirring to obtain a fermented liquid;

[0046] Step 2: taki...

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PUM

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Abstract

The invention belongs to the technical field of production of an enzyme for food, and particularly relates to a production process of food enzymes. The enzyme for food comprises following components in parts by weight: 10-30 parts of edible corn flour, 40-50 parts of peanut meal, 5-7 parts of white granulated sugar, 6-7 parts of aspergillus niger, 3-5 parts of calcium carbonate, 5-8 parts of bacillus subtilis, 5-9 parts of glucose oxidase, 10-20 parts of yeast, 6-10 parts of an anti-caking agent, 2-3 parts of an antibacterial agent, 3-10 parts of citric acid, 9-13 parts of micro-crystalline cellulose and 10-30 parts of purified water. According to the method, fermentation is conducted after smashing, filter pressing and ultra-filtration are conducted after fermentation, precipitation is conducted after ultra-filtration, and drying is conducted after precipitation. The operation is easy and convenient, the cost is low, and during precipitation, bacillus subtilis, glucose oxidase, citric acid and micro-crystalline cellulose are added into concentrated fermentation liquor, so that the enzymolysis effect of the obtained edible enzyme is better.

Description

technical field [0001] The invention belongs to the technical field of food enzyme production, and in particular relates to a food enzyme production process. Background technique [0002] Enzymes, as highly efficient biocatalysts, have been widely used in food, leather, and feed industries. The enzyme liquid produced by liquid fermentation is made into dry powder, which is convenient for storage, transportation and processing. The cost of spray-dried materials is low, and operations such as evaporation, crystallization, separation and crushing can be omitted, and it has the advantages of continuous automatic production and stable operation. [0003] 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 indust...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/262A23L3/3571
CPCA23L29/06A23L29/065A23L29/03A23L29/262A23L3/3571A23V2002/00A23V2250/51084A23V2200/10A23V2250/032Y02A40/90
Inventor 丁龙易江陈云明
Owner 江苏格局生物医药科技有限公司
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