66 results about "Acid proteinase" patented technology

The invention discloses an aspergillus niger recombinant bacterium AnCT-XynB-K-agdA and application thereof, and belongs to the technical field of microbiology and bioengineering. According to the invention, Aspergillus niger AnCat is taken as an expression host, firstly, an acid protease regulatory factor prtT is knocked out to obtain a defective strain, and then different chaperonins are subjected to fusion expression by optimizing integration sites of a laccase lcc9 expression cassette, so that the high-expression laccase chaperonin is obtained. According to the method, an expression vector pC3-5 'agdA-PcitA-XynB-L-lcc9-hph-3' agdA is constructed, a recombinant bacterium AnCT-XynB-K-agdA is further obtained, the enzyme activity of the extracellular laccase subjected to shake flask fermentation reaches 1821.2 U / L, and finally, the recombinant efficient expression of the laccase Lcc9 in aspergillus niger is realized.

The invention belongs to the technical field of gene engineering, and particularly relates to an acid protease mutant as well as a coding gene, a preparation method and application thereof. The amino acid sequence of the acid protease mutant is as shown in SEQ ID NO. 2. The acid protease mutant provided by the invention has the advantages of high enzyme activity, strong pH and temperature adaptability, good high temperature resistance and the like, can react in a wide pH value (pH 2.0-6.0) and temperature range (30-70 DEG C), is beneficial for improving the flexibility of a production process, particularly can adapt to industrial production at a relatively high temperature and can meet a relatively long-time high-temperature catalytic environment, and the acid protease mutant has a wide application prospect. The enzyme prepared by the method is high in enzyme activity, not easy to inactivate in a high-temperature environment, can maintain 70% or more of enzyme activity for 1 h at 50 DEG C, can maintain 55% or more of enzyme activity for 1 h at 55 DEG C, and shows good market prospects and industrial application values in the fields of wine brewing, feed processing, leather softening and the like.

The invention relates to the field of biochemistry, and provides a method for preparing hydrolyzed conchiolin protein, which comprises the following steps: 1) adding pearl powder into a weak acid-containing aqueous solution, and stirring the obtained suspension for more than 6 hours; 2) adjusting the pH value of the suspension to 2.5-3.5, adding acid protease, and treating for more than 2 hours; and (3) heating to inactivate the acid protease, centrifuging, adjusting the obtained supernate to be neutral, and passing through a 20kD filter membrane to obtain the filtrate, namely the hydrolyzed conchiolin protein solution. The invention also provides application of the hydrolyzed conchiolin protein in preparation of cosmetics.

The present invention relates to the technical field of bacterial enzyme fermentation, and provides a bacterial enzyme synergistic fermentation method for removing antinutritional factors in soybean meal, the method comprises the following steps: S1, soybean meal pretreatment: soybean meal, water and an auxiliary agent are mixed and then subjected to steam explosion treatment, and the auxiliary agent comprises citric acid, a hydrogen peroxide solution and polyphenol; s2, bacterial enzyme fermentation: mixing the pretreated soybean meal with molasses and water to obtain a raw material, adding a complex microbial inoculant and a complex enzyme, uniformly stirring, and fermenting; the complex microbial inoculants comprise saccharomycetes, bacillus subtilis, lactobacillus rhamnosus and pediococcus pentosaceus; the compound enzyme comprises acid protease, pectinase, phytase, glucanase, alpha-galactosidase and keratinase; and S3, after fermentation is finished, drying the materials to obtain the fermented soybean meal. According to the fermentation method, the glycinin degradation rate can reach 79% or above, the acid soluble protein content is increased to 26% or above, the anti-nutritional factor content is remarkably reduced, and the nutritional value is greatly increased.

The invention discloses an acid protease mutant PepA4 with improved heat resistance and application thereof, and relates to the technical field of gene engineering and enzyme engineering. The amino acid sequence of the acid protease mutant PepA4 is obtained by carrying out D67A, E103D, E304K and S368L point mutation on an amino acid sequence as shown in SEQ ID NO: 1, and the amino acid sequence of the acid protease mutant PepA4 is as shown in SEQ ID NO: 2. The high-temperature-resistant acid protease disclosed by the invention can still maintain the enzyme activity of 80% or above at 75 DEG C for 5 minutes. The acid protease provided by the invention has better acid resistance, and can be widely applied to food processing, leather processing and feed processing industries.

The invention discloses camellia seed meal oligopeptide as well as a preparation method and application thereof. The method comprises the following steps: S1, pretreating camellia seed meal to obtain a pretreated substance; s2, performing enzymolysis and wall breaking to obtain first enzymatic hydrolysate; wherein the enzymolysis wall breaking adopts a mixed enzyme, and the mixed enzyme comprises amylase and cellulase; s3, extracting crude protein to obtain crude protein; s4, carrying out crude protein enzymolysis on the crude protein to obtain a second enzymatic hydrolysate; wherein the crude proteolysis adopts mixed protease, and the mixed protease comprises first protease and second protease; wherein the first protease is one or more of alkaline protease, neutral protease and acid protease; the second protease is papain; and S5, purifying the second enzymatic hydrolysate to obtain the camellia seed meal oligopeptide. The average molecular weight of the obtained product is smaller than 1000 Daltons, and the product has biological activity and high application value in the fields of cosmetics and functional food.

This invention discloses a low-temperature enzymatic hydrolysis compound beverage made from edible and medicinal plants, and its preparation method. Using jujube powder as a base, at least two kinds of dried powders from medicinal and edible plants are compounded. Enzymatic hydrolysis is performed using a compound enzyme containing cellulase, pectinase, and acidic protease at 45-50℃ and pH 4.0-5.0. The product is then subjected to enzyme inactivation and solid-liquid separation (filtration / centrifugation or a combination thereof). Amylase can be added for high-starch / polysaccharide raw materials. The product contains no added flavorings, colorings, sweeteners, or preservatives. After 12 months of storage at room temperature, the sedimentation rate is ≤0.5%, and the retention rate of active ingredients is 26%-31% higher than that of traditional high-temperature processes. The process is highly versatile and can be adapted to different separation methods, enabling the industrial production of clean-label, highly stable plant-based beverages.

The present application belongs to the technical field of fermented feed, and particularly relates to a fermented feed taking rice bran as main material and a preparation method thereof. High-quality protein and other nutritional components in rice bran are usually combined with substances such as phytic acid in rice bran, and are not easy to be digested and absorbed by the gastrointestinal tract of animals. In view of the above problems, the present application provides a fermented feed taking rice bran as main material, which comprises fermentation raw materials, fermentation seed liquid, phytase and acid protease. Research shows that, for the degradation of phytate in rice bran, in addition to the phytase in the fermented feed playing a role, the type and combination of strains in the fermented feed also promote the degradation of phytic acid (salt) in rice bran. The bacillus licheniformis, lactobacillus plantarum and saccharomyces cerevisiae preferred by the present application can further improve the degradation rate of phytic acid (salt) and protein in rice bran, improve the release amount of inorganic phosphorus and polypeptide in the fermented feed, and then improve the utilization rate of nutritional components in rice bran.

The invention relates to the technical field of biological waste treatment, in particular to a preparation method and application of a silkworm sand feed additive. The invention provides a technical scheme for preparing a silkworm and mulberry sand feed additive rich in acid protease, pectinase and cellulase by taking silkworm sand as a core matrix and performing directional pretreatment, adaptive strain fermentation and standardized post-treatment. According to the invention, silkworm sand-corncob powder is used as a composite substrate, and the silkworm sand and the corncob powder complement each other in function, so that the problems of unbalanced nutrition and poor air permeability of a single substrate are solved. Specific aspergillus niger is used for segmented solid-state fermentation, parameters are set in a differentiated mode, and full-amount utilization of the silkworm sand is achieved; the product quality and enzyme activity are improved by optimizing the process, and the resource value is improved from the low-added-value field to the high-added-value enzyme preparation industry.

The invention relates to the technical field of preparation of deep-sea longevity fish precise active peptides, in particular to a deep-sea longevity fish precise active peptide with uric acid reducing and anti-inflammatory effects as well as a preparation method and application of the deep-sea longevity fish precise active peptide. The preparation method comprises the following steps: carrying out medium-temperature pretreatment, carrying out step-by-step enzymolysis with alkaline protease and acid protease, centrifuging, filtering, carrying out ultrafiltration interception and the like, and screening out 10 non-reported non-toxic active peptide fragments. The active peptide has a multi-target synergistic effect, inhibits the activity of xanthine oxidase, regulates and controls the expression of uric acid resorption protein, regulates and controls the expression of uric acid transporter protein, realizes bidirectional regulation of uric acid metabolism, efficiently removes hydroxyl radicals, activates superoxide dismutase and reduces the content of inflammation-related factors. The technology is simple and easy to control, low in equipment requirement and suitable for large-scale production, the active ingredients are natural, safety is high, the active ingredients can serve as functional factors to be applied to functional food, health care products and the like, and safe and diversified intervention schemes are provided for hyperuricemia and related inflammation problems.

The invention discloses a fattening feed additive composition for old cattle and a fattening method, and belongs to the technical field of feed. The additive composition comprises the following components in parts by weight: 13-20 parts of a rumen function regulator, 4-10 parts of an intestinal repair agent, 10-20 parts of a rumen bypass compound enzyme preparation, 5-10 parts of a muscle-increasing growth-promoting composition, 5.5-7.3 parts of a functional trace element composition and 32.7-62.5 parts of a carrier. Wherein the rumen function regulator is compounded by a coated saccharomyces cerevisiae culture and bacillus subtilis; the rumen bypass compound enzyme preparation comprises acid protease, neutral protease and cellulase; the muscle-building and growth-promoting combination is coated guanidinoacetic acid. Through regulation and control of a rumen-intestinal tract-tissue three-level linkage network, the rumen fermentation function of the old cattle is remarkably improved, the feed conversion rate is increased, and meanwhile muscle hyperplasia and meat tenderization are achieved. By means of the fattening method, the average daily gain of the old cattle is increased by 22.8% or above, the muscle shear force is reduced by 29.6% or above, the feed conversion ratio is reduced by 17.1% or above, and green and efficient fattening is achieved.

This invention discloses an antioxidant active peptide derived from Litsea cubeba, its preparation method, and its application, relating to the field of biotechnology. The amino acid sequence of this Litsea cubeba-derived antioxidant active peptide is NPYYFWDLSF. The preparation method of this Litsea cubeba-derived antioxidant active peptide includes the following steps: S1, extracting Litsea cubeba protein from Litsea cubeba seed cake; S2, enzymatically hydrolyzing the Litsea cubeba protein using acidic protease to obtain the enzymatic hydrolysis product; S3, separating the enzymatic hydrolysis product by ultrafiltration and collecting the ultrafiltration fraction; S4, screening candidate peptides with high antioxidant activity from the peptide fragments of the ultrafiltration fraction; the application of the Litsea cubeba-derived antioxidant active peptide in the preparation of drugs or functional foods for the prevention or treatment of oxidative stress-related diseases; the NPYYFWDLSF peptide obtained by the preparation method of this application can alleviate oxidative stress damage through the PI3K-AKT signaling pathway; this application provides a theoretical basis for the high-value utilization and potential application of Litsea cubeba by-products.

The invention relates to the technical field of health-care food, and discloses a composition and method for improving storage stability of donkey-hide gelatin peptide tablets, and the method comprises the following steps: firstly, treating donkey-hide gelatin by using acid protease and neutral protease in sequence through a sequential enzymolysis method to prepare composite donkey-hide gelatin peptide composed of grabbing peptide and stable peptide; then, the composite donkey-hide gelatin peptide and metal salt are subjected to a synergistic chelation reaction, and a donkey-hide gelatin peptide metal complex is obtained; and finally, adding sodium alginate into the complex solution, constructing a three-dimensional gel network in situ by using metal ions in the complex as a cross-linking agent, and drying, granulating and tabletting to obtain the final tablet. According to the method, the bifunctional peptide system prepared by sequential enzymolysis obviously improves the complexing rate of metal ions and inhibits oxidation reaction caused by free ions; meanwhile, the in-situ constructed gel network structure is used as a physical skeleton, so that the friability and hygroscopicity of the tablet are effectively reduced.

The invention provides an extraction method for increasing the oleuropein conversion rate and the hydroxytyrosol content in olive pomace, and belongs to the technical field of natural product extraction. Based on the analysis of the characteristics of the olive pomace material, firstly, the compact structure of the olive pomace is destroyed through steam explosion pretreatment, and pores are loosened; then carrying out compound enzyme enzymolysis, cooperatively hydrolyzing wrapped binding protein by adopting acid protease and hemicellulase in a combined manner, destroying a polysaccharide wrapping barrier in the pomace, and promoting rapid release of oleuropein; finally, high static pressure extraction is adopted, ultrahigh pressure is used for accelerating solvent permeation, the conversion rate of oleuropein is increased, and the content of hydroxytyrosol is comprehensively increased. The method is green and efficient, the oleuropein conversion rate can be increased to the maximum extent, and the content of hydroxytyrosol is increased; the degradation loss of hydroxytyrosol in the extraction process is reduced, and the economic benefits of the olive pomace are comprehensively improved.

The invention belongs to the technical field of enzyme preparations and biological fermentation, and relates to a composite saccharifying enzyme for producing alcohol from thick mash corn and a use method of the composite saccharifying enzyme, and the composite saccharifying enzyme contains 70-90% of glucoamylase, 5-10% of pullulanase, 5-8% of acid protease and 3-5% of xylanase according to the enzyme activity unit ratio. The use method of the composite saccharifying enzyme in production of alcohol from thick mash corn comprises the following steps: S1, sieving corn flour, adding water, uniformly mixing, then adding alpha-amylase, heating, and liquefying to obtain liquefied mash; and S2, cooling the liquefied mash, adjusting the pH to be acidic, adding a compound saccharifying enzyme and saccharomyces cerevisiae, synchronously performing saccharification and fermentation treatment, and distilling after the treatment is completed to obtain the alcohol. The composite saccharifying enzyme disclosed by the invention can solve the problems of low starch utilization rate, high mash viscosity, more residual sugar and the like in the alcohol fermentation of the thick mash corn.

Provided are an acid protease mutant, an encoding gene therefor, and a use thereof, relating to the technical field of genetic engineering. Compared with a parent acid protease having an amino acid sequence as shown in SEQ ID NO: 1, the acid protease mutant comprises mutant S60V; and the acid protease mutant has at least 98% and less than 100% sequence identity with the parent acid protease. Compared with the parent acid protease, the provided acid protease mutant exhibits significantly improved thermal stability, and has an enzyme activity retention rate greater than 63% after being treated at 75°C for 3 minutes, with a maximum retention rate of up to 90.6%. The provided acid protease mutant facilitates a use of a protease in industrial production.

An organic solid-state fermentation enzyme formulation and an organic plant protease hydrolysate, and preparation methods therefor. The organic solid-state fermentation enzyme formulation is prepared by solid-state fermentation of protease-producing microorganisms, wherein the organic solid-state fermentation enzyme formulation comprises neutral protease, acidic protease, alkaline protease, glucoamylase, and cellulase. By means of using the protease-producing microorganisms to perform solid-state fermentation on organic plant raw materials, the organic solid-state fermentation enzyme formulation rich in the acidic protease, the neutral protease, the alkaline protease, the cellulase, and the glucoamylase is obtained, and then a small amount of additional enzyme is added in the organic solid-state fermentation enzyme formulation, thereby improving the plant proteolysis efficiency by means of an enzyme system synergistic complementary effect.

The present application relates to a kind of acid protease-producing thermomyces lanuginosus and its application, the acid protease-producing thermomyces lanuginosus is thermomyces lanuginosus (Thermomyces lanuginosus) TL-S5 strain, the preservation number is CCTCC NO: M 20241912, and the preservation date is September 4, 2024.The strain has excellent acid protease-producing capacity, has good flavor-producing capacity, can produce a variety of ester, alcohol, ketone and other flavoring substances, has great application prospect in related fermentation processes such as baijiu and koji making.

The present application belongs to the technical field of processing eucommia ulmoides, and particularly relates to a method for resolving and pulverizing residual hard-to-degrade plant tissues on eucommia ulmoides glue by using biological enzymes. The present application uses eucommia ulmoides shell crude glue as raw material, and resolves the raw material by using three biological enzymes in the following order: acid protease, alkaline xylanase and acid xylanase. Then, trace colored tissue debris and plant pigments attached to the G glue filament are removed by ultrasonic cleaning with a surfactant to obtain original flocculent eucommia ulmoides pure white fine glue. The acid protease enzymolysis conditions are as follows: pH 3.0, 55 DEG C oscillation for 48 h. The alkaline xylanase enzymolysis conditions are as follows: pH 7.2, 50 DEG C oscillation for 48 h. The acid xylanase enzymolysis conditions are as follows: pH 4.8, 50 DEG C oscillation for 72 h. The present application successfully separates and pulverizes the brown hard shell in the inner layer of eucommia ulmoides from the eucommia ulmoides glue filament, removes all non-glue plant tissues such as the outer epidermis and the hard shell in the inner layer of eucommia ulmoides shell, and obtains high-purity eucommia ulmoides glue after ultrasonic cleaning with a surfactant, with a purity as high as 98.94%.

The present invention provides a novel proteolytic enzyme composition more particularly an orally administered pro¬teolytic enzyme composition comprising of one or more acid proteases, one or more alkaline protease and one or more plant proteases. More particularly, the composition comprises of microbial (fungal, bacterial or other microbes) protease enzymes, proteases from plant and animals proteases thereof.

The invention discloses a fermented feed additive for replacing soybean meal as well as a preparation method and application of the fermented feed additive. The fermented feed additive disclosed by the invention is prepared by performing acid protease enzymolysis on a mixed fermentation raw material and fermenting the mixed fermentation raw material with a complex microbial inoculant, wherein the mixed fermentation raw materials comprise the following components in parts by weight: 40-80 parts of corn protein powder, 30-60 parts of corn steep liquor, 7-12 parts of corn germ meal, 4-15 parts of molasses and 2-5 parts of extruded soybeans; the complex microbial inoculant is composed of pediococcus acidilactici, candida utilis and bacillus subtilis according to the viable count ratio of (1-3): (1-3): (0.1-1). The fermented feed additive can effectively replace soybean meal in animal daily ration, the utilization rate of nutrients by animals is increased, the health level of the animals is improved, and the production performance of the animals is improved.

The invention discloses a brewing method for improving the content of ethyl hexanoate in northern Luzhou-flavor liquor, which comprises the following steps of: in a large-cellar brewing process of northern Luzhou-flavor liquor, adding a double-enzyme solution obtained by mixing lipase and acid protease into a cellar in a process of fermenting in the cellar; the double-enzyme liquid is controlled to be added to a position which is not more than 1 / 4 of the height of the pit from the bottom of the pit, so that the ethyl hexanoate content of the raw wine is increased. According to the improved brewing process, the content of ethyl hexanoate in brewed raw wine can be greatly increased, the product quality of Luzhou-flavor liquor brewed in a large cellar is improved, the strong style characteristic of typical northern Luzhou-flavor liquor is kept, and according to the brewing method, a control program of an intelligent brewing process can be developed; and application and development of intelligent brewing are promoted.

This invention belongs to the field of agricultural biotechnology, specifically relating to a fungal-derived acidic protease Bs2688, its gene, and its applications. The amino acid sequence of the protease of this invention is shown in SEQ ID NO.1 or SEQ ID NO.2. This invention provides a novel protease gene, enabling the production of a high-quality protease using genetic engineering techniques, which can be applied in industries such as feed, food, and medicine.

The application discloses an Aspergillus oryzae strain A08 and application thereof, the Aspergillus oryzae A08 is preserved in the China General Microbiological Culture Collection Center on January 20, 2026, the suggested classification name is Aspergillus oryzae, and the preservation number is CGMCC No.42436.The koji-making process of the strain can simultaneously promote saccharifying enzyme and acid protease, the saccharifying enzyme activity is 1479 U / g, is increased by 31% than the original strain 3.042, the acid protease activity is also increased by 18.92% than the original strain 3.042, and raw material starch and protein are simultaneously degraded; the strain is used for high-salt dilute-state soy sauce fermentation, the D-anhydrous glucose yield is 2.51 times of the original strain, and the contents of free amino acid, sweet amino acid, glutamic acid and amino acid nitrogen are increased by 4.52%, 15.56%, 12.46% and 3.75% respectively.The application solves the problems of insufficient starch saccharification and insufficient protein degradation of the Aspergillus oryzae strain from the source, and has industrial application value.

The invention discloses a method for preparing high-quality camellia oleosa seed oil by a whole enzymatic method based on enzymatic extraction and enzymatic demulsification as well as a product and application of the high-quality camellia oleosa seed oil. The method comprises the following steps: firstly, carrying out enzymolysis on camellia seed powder slurry by adopting single acid protease, then centrifuging to obtain clear oil I, and collecting an emulsion layer; then diluting an emulsion layer with distilled water, adjusting the pH value, sequentially adding medium-temperature alpha-amylase and acid protease for enzymolysis demulsification, and centrifuging to obtain demulsified clear oil II; the clear oil I and the clear oil II are combined, high-quality camellia oleosa seed oil can be obtained without any refining, and the quality index of the camellia oleosa seed oil reaches the standard of first-grade oil specified by GB / T11765-2018 camellia oleosa seed oil. The whole enzyme method has the advantages of mild reaction conditions, no use of any organic solvent, simple operation, easy amplification and industrialization, greenness, environmental protection, high efficiency, low cost and the like.

The present application relates to the technical field of defatted phosphor shrimp processing, and particularly relates to a phosphor shrimp active peptide, a preparation method thereof and a functional food. The preparation method comprises the following steps: defatted phosphor shrimp powder and water are used to form a first material liquid; Aspergillus oryzae acid protease and pepsin are added into the first material liquid for first hydrolysis, enzyme inactivation treatment and separation treatment to obtain supernatant A and precipitate B; the supernatant A is subjected to membrane filtration to intercept polypeptide A; the precipitate B and water are used to form a second material liquid; ficin is added into the second material liquid for second hydrolysis, enzyme inactivation treatment and separation treatment to obtain supernatant B; the supernatant B is subjected to membrane filtration to intercept polypeptide B. The polypeptide A and the polypeptide B prepared by the preparation method have the effects of inhibiting the formation of nitrosamine and activating the activity of ADH respectively, the prepared product can be used as a functional food for preventing and treating alcoholism, protecting liver and inhibiting the formation of nitrosamine; and the preparation method has the advantages of simple process, high polypeptide yield, significant functional activity of the prepared polypeptide and good taste.

The invention discloses a preparation process of bovine prostate dry powder. The preparation process comprises the following steps: pretreating raw materials; preparing homogenate; freezing and thawing treatment; filtering and separating; carrying out alkaline protease enzymolysis; performing enzymolysis with acid protease; performing activation treatment; performing primary acetone precipitation; carrying out secondary and tertiary acetone precipitation; drying and crushing; the moistening is balanced; the invention relates to the technical field of bioengineering, through a three-stage system of freezing and thawing, double-stage enzymolysis and activation, cell structures are damaged by freezing and thawing, proteins are fully decomposed by double-stage enzymolysis, release of active substances is enhanced in the activation step, and the retention rate of core components such as alkaline phosphatase is effectively increased; after water-soluble impurities are removed step by step through acetone gradient precipitation and a moistening phase is balanced and optimized in a phase state, fat-soluble impurities are further removed through ethanol repeated precipitation, the product purity is improved, and the residual amount of an organic solvent is effectively reduced.

The present application relates to a kind of protease mutant and its coding gene and application, belong to the field of bioengineering technology.The protease mutant is obtained by the amino acid sequence shown in SEQ ID NO.1 by Y137C, E165D point mutation, it has more than 75% enzyme activity in the range of pH=1.5-4.5, temperature 40-70 ℃, still can keep more than 50% activity after 1h at 60 ℃, with the advantages of high enzyme activity, strong pH and temperature adaptability, good high-temperature resistance, it is advantageous to improve the flexibility of application of acid protease in different production processes, especially in higher temperature industrial production, acid protease can still realize efficient catalysis, show good market prospect and industrial application value in the fields such as brewing, feed processing, leather softening.

The invention provides a preparation method and efficacy research of peony flower polypeptide. The preparation method of the peony flower polypeptide comprises the following steps: S1, performing ultrahigh-pressure auxiliary pretreatment: crushing selected and cleaned peony flowers into powder, putting the powder into a pressure-resistant preparation container, adding a proper amount of deionized water to prepare uniform slurry, controlling the material-liquid ratio to be (1: 6)-(1: 8), pressurizing the outer surface of the pressure-resistant preparation container, and treating for a corresponding time under the pressure of 100-600MPa, so as to obtain peony flower polypeptide powder; ultrahigh pressure can destroy cell structures and denature macromolecules such as protein, polypeptide is easier to release in subsequent enzymolysis, after the treatment time is up, pressure is released, pulp is taken out, and a compound enzyme solution is prepared: a proper amount of beta-glucosidase can be added except 537 acid proteinase, pectinase and cellulase; according to the preparation method of the peony flower polypeptide, through the design, the cost of preparation equipment of the peony flower polypeptide is reduced, the preparation efficiency of the peony flower polypeptide is improved, side reactions in the preparation process are reduced, and the preparation effect of the peony flower polypeptide is improved.

The invention discloses a liquid essence enzymolysis production method which comprises the following steps: crushing raw materials, adding water, cellulase, pectinase and acid proteinase for enzymolysis, and simultaneously applying ultrasonic treatment to obtain enzymatic hydrolysate; centrifuging enzymatic hydrolysate, removing macromolecular impurities from supernate by adopting an ultrafiltration membrane, and then concentrating; the concentrated solution, glucose and L-cysteine are mixed for a Maillard reaction, a natural antioxidant is added in the reaction, volatile components in the concentrated solution are extracted through solid phase microextraction (SPME) and mixed with a Maillard reaction product, natural head fragrance is enhanced, and a stabilizer is added to form a stable emulsion. The invention has the following advantages: an efficient, environment-friendly and natural-flavor liquid essence production process is developed; the specific compound enzyme is combined with ultrasonic assistance, so that the decomposition efficiency of polysaccharide and protein is remarkably improved; membrane separation and solid-phase microextraction are adopted in the whole process, chemical residues are avoided, the Maillard reaction can directionally generate characteristic flavor substances, and the flavor is vivid.