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Preparation method of biological enzyme preparation for food production

A biological enzyme and preparation technology, which is applied in the field of preparation of biological enzyme preparations for food production, can solve the problems of low yield and low activity, and achieve the effects of high activity, high enzyme production and increased activity

Pending Publication Date: 2021-12-07
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The application of glucose oxidase is undoubtedly very extensive, but there are still shortcomings of low yield and low activity, so a high-yield, high-activity preparation method is proposed to address the above problems

Method used

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Examples

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Effect test

preparation example Construction

[0030] The invention provides a kind of preparation method of biological enzyme preparation for food production, comprising the following steps:

[0031] Step 1: Select strains

[0032] Select Penicillium pointis as culture strain, carry out activity detection to Penicillium pointe vegetative body before cultivating, select the highly active Penicillium pointe vegetative body;

[0033] Step 2: Preparation of Fermentation Broth

[0034] A. Select a sterile environment or disinfect the environment;

[0035] B. Carry out medium culture to Penicillium pointis vegetative body in the above-mentioned environment, the environment temperature is maintained at 25 ℃~27 ℃ during cultivation, keeps the environment without light;

[0036] C. When cultivating for 2 to 3 days, add the culture medium, and pass through enough oxygen, continue to cultivate for 48 to 52 hours, and obtain the fermentation liquid after the cultivation is completed;

[0037] The third step: preparation of crude e...

Embodiment 1

[0052] The invention provides a kind of preparation method of biological enzyme preparation for food production, comprising the following steps:

[0053] Step 1: Select strains

[0054] Select Penicillium pointis as culture strain, carry out activity detection to Penicillium pointe vegetative body before cultivating, select the highly active Penicillium pointe vegetative body;

[0055] Step 2: Preparation of Fermentation Broth

[0056] A. Select a sterile environment or disinfect the environment;

[0057] B. Carry out medium culture to Penicillium pointis vegetative body in above-mentioned environment, environment temperature is maintained on 25 ℃ during cultivation, keeps no light environment;

[0058] C. When cultivating for 2 days, add the culture medium, and feed enough oxygen, continue to cultivate for 49 hours, and obtain the fermentation liquid after the cultivation is completed;

[0059] The third step: preparation of crude enzyme solution

[0060] A, carry out mem...

Embodiment 2

[0067] The invention provides a kind of preparation method of biological enzyme preparation for food production, comprising the following steps:

[0068] Step 1: Select strains

[0069] Select Penicillium pointis as culture strain, carry out activity detection to Penicillium pointe vegetative body before cultivating, select the highly active Penicillium pointe vegetative body;

[0070] Step 2: Preparation of Fermentation Broth

[0071] A. Select a sterile environment or disinfect the environment;

[0072] B. Carry out medium culture to Penicillium pointis vegetative body in above-mentioned environment, environment temperature is maintained at 27 ℃ during cultivation, keeps no light environment;

[0073] C. When cultivating for 2.5 days, add culture fluid, and pass into sufficient amount of oxygen, continue to cultivate for 51 hours, and obtain fermented fluid after cultivating;

[0074] The third step: preparation of crude enzyme solution

[0075] A, carry out membrane con...

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Abstract

The invention belongs to the technical field of food production, and discloses a preparation method of a biological enzyme preparation for food production, which comprises the following steps: step 1, strain selection: selecting penicillium notatum as a culture strain, carrying out activity detection on penicillium notatum vegetative mass before culture, and selecting the penicillium notatum vegetative mass with high activity; step 2, fermentation liquor preparation: A, selecting a sterile environment or disinfecting the environment; and B, performing culture medium culture on the penicillium notatum vegetative mass in the environment, wherein the environment temperature is kept at 25-27 DEG C during culture. According to the invention, strains are strictly controlled, excellent penicillium notatum vegetative mass are selected for culture, quality is controlled from the source, a sterile environment is selected during culture, an optimal environment is selected, and a culture solution is added in the culture process, so that sufficient nutritional ingredients can be provided during growth and reproduction of the penicillium notatum vegetative mass, and the activity of the fermentation liquor can be improved by the introduced oxygen, so that the quality of the fermentation liquor is improved.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a method for preparing a biological enzyme preparation for food production. Background technique [0002] Biological enzymes are biological macromolecules produced by living cells. The vast majority of biological enzymes are composed of proteins, and a small part is composed of nucleic acids. Enzyme preparations refer to a class of substances extracted from organisms with enzyme properties The main function is to catalyze the chemical reaction in food processing, so as to improve the food processing method. [0003] Glucose oxidase is a kind of biological enzyme for food. It is an aerobic dehydrogenase that can remove oxygen in food and containers, thereby preventing food from deteriorating, and for flour, it can convert glucose in an aerobic environment. It is gluconic acid and generates hydrogen peroxide. Hydrogen peroxide is a strong oxidant, which can enhance the str...

Claims

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Application Information

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IPC IPC(8): C12N9/04C12N1/14C12R1/80
CPCC12N9/0006C12N1/14C12Y101/03004
Inventor 沈沪铭沈洁李立胡建文沈建华
Owner SHANGHAI QINGMEI GREEN FOOD
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