21 results about "Carbohydrase" patented technology

The application discloses a method for preparing an oat-based beverage through biological enzymolysis and a product thereof, and comprises the following steps: continuously hydrolyzing starch, cellulose, protein and other substances in oat slurry by using high-temperature-resistant amylase, cellulase, saccharifying enzyme, papain and alkaline protease, sufficiently releasing reducing substances in the oat, simultaneously generating reducing peptides, improving the free radical scavenging capacity of the oat slurry, and improving the emulsification stability of the oat slurry due to the moderate degradation of macromolecular substances such as starch, cellulose and protein; glycerol is added in three stages at a controlled speed, so that the glycerol is fully mixed with flaxseed oil, and excessive glycerol is avoided from adhering to lipase to reduce the activity of the enzyme, thereby improving the reaction efficiency.

This invention discloses a method for preparing fermented Chinese medicine wine, comprising the following steps: S1: Preparing brewing grains by weight, soaking, steaming, and treating with saccharifying enzymes to obtain saccharified grains; S2: Treating Chinese medicinal materials with compound enzymes to obtain enzymatically hydrolyzed Chinese medicinal materials; S3: Mixing the saccharified grains and enzymatically hydrolyzed Chinese medicinal materials, adding yeast for anaerobic fermentation to obtain fermented material; S4: Distilling and aging the fermented material to obtain fermented Chinese medicine wine. The advantages of this invention compared to existing technologies are: providing a method for preparing fermented Chinese medicine wine that achieves efficient release and full conversion of the effective components of Chinese medicinal materials, ensuring a mellow flavor and stable quality.

The application belongs to the technical field of vinegar brewing, and provides a compound koji inoculated with indigenous Aspergillus oryzae and Aspergillus niger and a method for strengthening Shanxi old mature vinegar. Indigenous Aspergillus oryzae CGMCC 42103 with high yield of acid protease and glutaminease and Aspergillus niger CGMCC 15672 with high yield of saccharifying enzyme are mixed and inoculated in bran and soybean powder medium to prepare compound koji, and the prepared compound koji is applied to the fermentation process of Shanxi old mature vinegar to prepare new vinegar, the total acid, amino acid nitrogen, non-volatile acid and glutamic acid content of the new vinegar are 6.18 g / 100 mL, 0.38 g / 100 mL, 2.45 g / 100 mL and 58.83 mg / 100 mL respectively, compared with the comparative example in which only highland millet with a mass fraction of 60% is added in the alcohol fermentation stage to carry out conventional fermentation of food vinegar, the new vinegar is improved by 20.47%, 153.33%, 33.15% and 118.86% respectively, and the content of organic acid and volatile aroma components is enriched.

The present application relates to the technical field of starch coating, in particular to a preparation method of structured starch coating liquid with oil-proof and moisture-absorbing dual functions. The method comprises the following steps: firstly, performing mild acidolysis or selective oxidation pretreatment on cassava starch; then, preparing starch milk by using the pretreated starch, and performing synergistic enzymolysis on the starch milk under mild conditions by using a composite enzyme composed of alpha-amylase and glucoamylase in a specific ratio; after the enzymolysis, performing enzyme inactivation treatment, and then adding a bio-based crosslinking agent for compounding. The prepared coating has a specific bimodal distribution structure of starch derivative molecular weight, which is a key to realize function balance. After the coating liquid is coated on a substrate such as paper and dried and solidified, the formed coating not only has excellent oil-proof performance, but also exhibits good water vapor absorption capacity. The raw materials of the present application are green and the process is environmentally friendly, and the prepared multifunctional coating can be effectively applied to the fields of food packaging, medical protection and other fields which need to resist oil and regulate humidity at the same time.

The application relates to a method for synergistically treating kitchen garbage and forestry waste, comprising: first pretreating the kitchen garbage to obtain kitchen garbage oil phase, kitchen garbage liquid phase and kitchen garbage solid phase; second pretreating the forestry waste to obtain forestry waste solid phase; mixing the forestry waste solid phase and part of the kitchen garbage liquid phase and performing high-temperature treatment to obtain mixed slurry; performing first saccharification treatment on the mixed slurry and cellulase to obtain saccharified mixed slurry; mixing the remaining kitchen garbage liquid phase and the kitchen garbage solid phase to obtain kitchen garbage mixed slurry; performing second saccharification treatment on the kitchen garbage mixed slurry and saccharifying enzyme to obtain saccharified kitchen slurry; mixing the saccharified mixed slurry and the saccharified kitchen slurry to obtain fermentation raw material; and performing biological fermentation treatment on the fermentation raw material to obtain ethanol product. The method synergistically drives waste conversion through saccharification and fermentation, and increases efficiency and production.

The application provides a preparation method of anti-aging wheat starch; high-temperature-resistant alpha-amylase, papain and saccharifying enzyme are used for enzymolysis of young leaves of highland barley; the product after the enzymolysis is subjected to first solid-liquid separation, and residues are collected; the residues are added with xylanase and cellulase for enzymolysis; the product is cooled to room temperature and subjected to second solid-liquid separation; polysaccharide in the liquid is precipitated by ethanol; the precipitate is redissolved, dialyzed, concentrated by rotary evaporation and vacuum freeze-dried to obtain polysaccharide; the polysaccharide is dissolved in water to obtain a uniform polysaccharide solution; wheat starch is added into the polysaccharide solution; the mixture is stirred and uniformly mixed to obtain a mixed system; the mixed system is heated and gelatinized; the product is obtained by cooling at room temperature and freeze-drying; and the anti-aging wheat starch prepared based on the polysaccharide obtained from the enzyme residue can be used for making various snacks, such as crystal moon cake crust, shrimp dumplings, powder cakes, rice rolls and the like, and can enhance the anti-aging function of food.

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.

This invention discloses a method for promoting the hydrolysis of lignocellulose into fermentable sugars, belonging to the field of biorefining technology. The method includes the following steps: (1) adding ammonium sulfate to the lignocellulose raw material, then mixing it with a glycerol-water mixture, and pretreating it at a certain temperature and time to destroy the dense structure of the lignocellulose; (2) adding ammonium sulfate and cellulase to the pretreated system, and carrying out a saccharification reaction under suitable conditions to convert it into fermentable sugars. This invention solves the problems of high energy consumption, high pollution, and low saccharification and enzymatic hydrolysis efficiency of traditional pretreatment by leveraging the solubilizing, crystallinity-reducing, and biocatalyst-protecting effects of glycerol and the synergistic effect of ammonium sulfate. Compared with traditional hot water pretreatment, the yield of fermentable sugars is significantly increased, and the pretreatment process does not require strong acids or bases; glycerol can be recycled and reused, significantly reducing production costs and possessing significant industrial application value.

The application discloses a germinated brown rice fermentation product filtrate, a preparation method thereof and application of the germinated brown rice fermentation product filtrate, wherein the steps of the preparation method comprise the following steps: S1, adjusting the pH of a CaCl2 solution by using glutamic acid to obtain a CaCl2 germination solution, then immersing sterilized brown rice in the CaCl2 germination solution for germination treatment, and obtaining a germinated brown rice slurry through polishing treatment; S2, adding liquefying enzymes and saccharifying enzymes into the germinated brown rice slurry, and performing enzymolysis until a terminal point to obtain a brown rice saccharification liquid; S3, inoculating a Saccharomyces cerevisiae CGMCC No. 33650 into a glucose culture medium to perform aerobic culture to obtain a seed liquid; S4, inoculating the seed liquid into a culture liquid containing the brown rice saccharification liquid, and performing aerobic fermentation until a terminal point to obtain a fermentation liquid; and S5, performing centrifugal treatment on the fermentation liquid to obtain the germinated brown rice fermentation product filtrate. The fermentation product filtrate is rich in GABA, amino acids, proteins, small-molecule organic acids and phenolic substances, retains a mellow wine aroma and does not contain alcohol, and has multiple functions such as whitening and brightening, anti-wrinkle repair, anti-aging, anti-oxidation, soothing and moisturizing.

This application discloses grain raw materials, grain products, their preparation methods, and applications, belonging to the field of food technology. The preparation method of the grain raw materials includes the following steps: steaming and pressing the grains into flakes, the thickness of which is 1mm-3mm; mixing the grain flakes with water to prepare a solid-state fermentation substrate; mixing the solid-state fermentation substrate with amylase, saccharifying enzyme, and yeast, and sequentially performing aerobic solid-state fermentation and anaerobic solid-state fermentation. This application, by steaming and pressing the grains into flakes, and then sequentially performing aerobic and anaerobic solid-state fermentation with amylase, saccharifying enzyme, and yeast, can promote the aerobic reproduction of yeast, improve enzymatic hydrolysis and fermentation efficiency, significantly increase the β-glucan content of the grain flour, improve its gelatinization characteristics, reduce its viscosity, increase its solubility, enhance its taste and digestibility, and add complex aromas.

The purpose of the present disclosure is to provide a method for efficiently producing an alcohol from a dry large alga as a raw material. A method according to the present disclosure includes (a) performing alcohol fermentation in a culture medium containing a saccharified product of a dry large alga by using an alcohol-fermenting microorganism, wherein the water content of the dry large alga is 20 wt% or less. In one embodiment, the method may further include, as a step performed before step (b) or simultaneously with step (b), (a) performing a saccharification treatment of the dry large alga by using at least one saccharification enzyme to obtain the saccharified product.　

This invention relates to a method for preparing purple sweet potato wine, belonging to the field of brewing technology. The method involves sequentially breeding, peeling, steaming, and grinding the sweet potato. During the saccharification, hydrolysis, and aroma-enhancing stages, saccharifying enzymes, pectinase, and glucosidase are added for enzymatic hydrolysis. Then, a specific sweet wine yeast is introduced for constant-temperature fermentation. The fermentation broth undergoes a combination of two-stage high-pressure homogenization, ultra-high-temperature instantaneous sterilization, hot filling, and pasteurization. This invention enhances free aroma substances through the synergistic effect of enzymes. Combined with homogenization and staged heat sterilization processes, it kills microorganisms while protecting anthocyanins and inhibiting continued fermentation. The resulting purple sweet potato wine requires no external stabilizers or flavorings and has the advantages of rich aroma, stable color, and long shelf life.

The application discloses a D-ribosome synergistic fertilizer and a preparation method thereof, which is prepared from the following raw materials in parts by weight: glucose, chitooligosaccharide, brown algal oligosaccharide, fermentation bacteria agent, protein peptone, rare earth, potassium dihydrogen phosphate, saccharifying enzyme, coupling agent and pure water, and relates to the technical field of chemical fertilizers. The D-ribosome synergistic fertilizer and the preparation method thereof effectively guarantee the activity and stability of the product through the enzymolysis, fermentation, coupling, sterilization and low-temperature drying processes, solve the disadvantages of some existing fertilizer synergistic products, and only compounding a plurality of raw materials, the formula is simple, the process is simple, the equipment is simple, the material is not reacted, the product activity is low, the plant absorption is slow, and the problem that the effect is not obvious is solved.

The application belongs to the technical field of food processing, and relates to a preparation method of modified starch for inhibiting the digestion rate of bread. Alpha-amylase and saccharifying enzyme are used to treat starch in cooperation to prepare modified starches such as esterified starch, enzymatic starch, esterified enzymatic starch and enzymatic esterified starch, and in the preparation of frozen dough, the modified starch (especially enzymatic esterified starch) is used to partially replace traditional wheat starch, and the dough is obtained through mixing and freezing, and the frozen dough is used as raw material to prepare the finished bread; the aging phenomenon of the bread after long-term storage can be effectively improved, the frozen storage stability of the dough can be significantly improved, and the digestion rate of the bread can be reduced; experiments show that the estimated glycemic index (pGI) of the bread after the addition of enzymatic esterified starch can be reduced to 30.4%, the application of modified starch in healthy baked food is expanded, and a healthier, nutritious and practical preparation method for reducing the glycemic index of bread is provided.

This utility model discloses a saccharification device for baijiu (Chinese liquor) preparation, comprising: a base, with a stirring tank fixedly attached to the upper surface of the base; a conical barrel nested inside the stirring tank, the bottom of the conical barrel connected to the output end of a reduction motor, the output shaft of the reduction motor being coaxially fixed to a rotating shaft, and the rotating shaft vertically penetrating the conical barrel; trapezoidal stirring elements, sedimentation stirring elements, and upper stirring elements are sequentially fixed to the rotating shaft from bottom to top. This utility model's baijiu saccharification device, through structural optimization, achieves efficient mixing of materials at all levels during the saccharification process, effectively avoiding common problems in traditional equipment such as bottom material retention, middle sedimentation accumulation, and upper skin crust formation. It significantly improves the uniformity and efficiency of the saccharification reaction, allowing for more thorough contact between the saccharifying enzymes and grain particles, accelerating starch decomposition and conversion, and reducing raw material waste.

This invention relates to the field of microbial fermentation, and particularly to a recombinant yeast strain with dual functions of saccharification and liquefaction, its construction method, and its applications. This invention provides a recombinant yeast strain with dual functions of saccharification and liquefaction. Through the co-expression of high-activity α-amylase and saccharifying enzyme genes, it exhibits superior fermentation capabilities for both cooked and raw materials. Under both cooked and raw material fermentation conditions, it can increase the fermentation alcohol content of existing strains and reduce the addition of exogenous enzymes, enabling cost reduction and increased production of ethanol from bio-based raw materials, meeting the needs of large-scale industrial production.

This invention relates to a germinated rice milk plant-based beverage and its preparation method, specifically within the field of beverage processing technology. It addresses the problems of existing technologies, such as safety risks, flavor loss, and nutrient degradation caused by high-temperature roasting; the complexity and inefficiency of processes involving the simultaneous addition of multiple enzymes or stepwise enzymatic hydrolysis; and the reliance on additives to achieve good stability and flavor. This invention uses a 4:1 blend of germinated rice and germinated brown rice, followed by stepwise gradient cooling enzymatic hydrolysis at 90℃→60℃→50℃ (with the sequential addition of α-amylase, saccharifying enzyme, and flavor protease). It omits the air explosion and roasting pretreatment, and does not add exogenous sugars or food additives. The hydrolysate is filtered and then homogenized with sunflower seed oil to obtain the germinated rice milk plant-based beverage. This invention is applicable to health drinks, plant-based beverages, and functional foods.

The application belongs to the technical field of biotechnology, and particularly relates to a high-efficiency expression of a Kluyveromyces marxianus strain and application thereof. The Kluyveromyces marxianus strain is obtained by using CRISPR / Cas9 gene editing technology to knock out genes in a protein synthesis metabolic pathway, a secretion and transport pathway, a cytoskeleton synthesis or an intercellular information transmission pathway in a genome of the Kluyveromyces marxianus, and taking the Kluyveromyces marxianus FIM-1 in which a key gene URA3 of a uracil synthesis pathway is knocked out as a starting strain. A FIM-1 ura3Delta mnn11Delta is screened and obtained, and the alpha-galactosidase secretion expression level can be increased by more than 3 times. The Kluyveromyces marxianus strain can be applied to high-efficiency preparation of biological enzymes such as alpha-galactosidase, ferulic acid esterase, chitosanase, saccharifying enzyme, xylanase, mannanase, cellulase and beta-amylase, and has high industrial application value.

The application belongs to the technical field of modified starch processing, and particularly relates to porous starch with high adsorption capacity and a preparation method thereof. The preparation method comprises the following steps: (1) adding raw starch into an ethanol aqueous solution, stirring and heat treating at 80-100 DEG C, cooling, filtering, and washing to obtain wet-based starch; (2) adding alpha-amylase and saccharifying enzyme into pure water, soaking and dissolving, centrifuging to obtain supernatant, and obtaining a composite enzyme solution; (3) mixing the obtained wet-based starch and the composite enzyme solution in pure water, uniformly mixing, stirring and enzymolysis for 2-6 hours, filtering, washing, drying, grinding and sieving after the enzymolysis is completed, and obtaining porous starch with high adsorption capacity. The porous starch with high adsorption capacity, complete structure, high specific surface area and oil absorption rate can be obtained by the pre-alcohol water heat treatment and subsequent enzyme treatment. The preparation method has the advantages of simple process, low equipment requirement, no use of toxic and harmful chemical reagents, safety and environmental protection, easy industrialization and low preparation cost.