7 results about "Inulinase" patented technology

The invention provides a method for preparing a coarse cereal fermented staple food based on an enzyme-bacterium synergistic effect, belongs to the technical field of coarse cereal staple food processing, and aims to solve the problems that the existing coarse cereal staple food is high in hardness, rough in taste, obvious in oral adhesion feeling, loose in structure and poor in flavor coordination in a cold state. The preparation method comprises the following steps: pretreating raw materials, preparing dough through cooperation of bacteria and enzymes, and fermenting and steaming, wherein the raw materials comprise lactic acid esterification modified inulin, enzyme microcapsules, coated enzymes, calcium carbonate-starch composite sustained-release microspheres and the like. The preparation method provided by the invention can effectively improve the cold-state comprehensive quality of the coarse cereal staple food, maintain low cold-state hardness, roughness and adhesive force, reduce the residue falling rate, ensure pure flavor and no beany flavor, stabilize the calcium dissolution rate, adapt to non-heating eating scenes such as daily room temperature and low temperature in winter, and realize the consideration of cold-state quality and nutrient enrichment.

The invention relates to the technical field of enzyme gene engineering, in particular to an endo-inulinase mutant and application thereof. The invention provides an endo-inulinase mutant, compared with wild type endo-inulinase, the endo-inulinase mutant comprises Y94V mutation, and the amino acid sequence of the wild type endo-inulinase is as shown in SEQ ID NO. 1. The amino acid sequence of the endo-inulinase mutant is as shown in SEQ ID NO. 2. Compared with wild type endo-inulinase, the endo-inulinase mutant provided by the invention has higher inulin hydrolytic activity, the optimum temperature is reduced from 55 DEG C to 45 DEG C, the specific activity at 45 DEG C is 1.3 times that of the wild type endo-inulinase, the industrial energy consumption is remarkably reduced, high-temperature side reaction is avoided, and the endo-inulinase mutant has a wider market prospect.

The invention relates to the technical field of microorganisms, and discloses a bacterial strain for improving children allergy and relieving inflammation and application thereof.A BB1000 bacterial strain is compounded with a soluble dietary fiber mixture, an inulin enzymolysis product, oat beta-glucan and tremella polysaccharide according to a determined proportion, a compound polysaccharide composition is prepared through freeze-drying, and a powder product suitable for children to take is prepared. According to the composition, through the synergistic effect of polysaccharide components, a composite gel network is formed in the intestinal tract to protect a BB1000 strain, diversified prebiotics are provided to support strain colonization, and mucous membrane layer repair, barrier function enhancement and immunoregulation are achieved at the same time.

The utility model relates to equipment for a jerusalem artichoke inulin enzymolysis process, which comprises a tank body, a sealing cover is arranged at the top of the tank body, a stirring shaft A is rotatably arranged in the tank body, and a driving mechanism for driving the stirring shaft A to rotate is arranged on the tank body; the stirring shaft A is sleeved with a stirring shaft B, and the stirring shaft A is rotationally arranged in the stirring shaft B; the stirring shaft B is connected with a stirring shaft A through a reverse transmission mechanism, a stirring paddle B is fixedly connected to the stirring shaft B, and the stirring shaft A penetrates through the stirring shaft B and is fixedly connected with a stirring paddle A; the stirring paddle A and the stirring paddle B are ensured to rotate reversely through the reverse transmission mechanism, so that raw materials are stirred comprehensively and fully, inulin and inulase are mixed more uniformly, the chemical reaction efficiency is increased, the production efficiency is improved, and the inulin and inulase mixing device is simple, efficient, safe and reliable.

The invention discloses a thermophilic endo-inulinase as well as a screening method, a preparation method and application thereof, and relates to the technical field of microbial engineering.The screening method of the thermophilic endo-inulinase comprises the following steps: collecting homologous sequences of known endo-inulinase by adopting a bioinformatics technology and forming a local protein sequence database; the thermophilic endo-inulinase I nuG with excellent stability is obtained by screening the thermophilic endo-inulinase according to the growth temperature of the strain from the homologous sequence and anchoring the homologous sequence corresponding to the strain with the highest growth temperature; according to the thermophilic inulin endonuclease as well as the screening method, the preparation method and the application thereof, the novel thermophilic inulin endonuclease I nuG is successfully obtained through a double screening strategy based on homologous sequence alignment and microbial growth temperature, and the high-temperature catalytic characteristic of the thermophilic inulin endonuclease I nuG not only reduces energy consumption and infectious microbe pollution risk, but also can improve the production efficiency of fructo-oligosaccharide, so that the novel thermophilic inulin endonuclease I nuG has broad application prospects. The problem that the substrate of the endo-inulinase is difficult to dissolve at normal temperature is solved.

This invention discloses a zero-calorie sugar rich in dietary fiber and its preparation method, belonging to the field of zero-calorie sugar technology. The method includes the following steps: enzymatic hydrolysis of a mixture of inulin and resistant dextrin using inulinase and transglucosidase to obtain material A; adding dried dragon fruit peel powder to deionized water, heating and stirring evenly in a water bath, adjusting the pH of the system to 4.0-5.0, and enzymatic hydrolysis using pectin methyl esterase, xylanase, and polygalacturonase to obtain material B; mixing erythritol, mogroside V, steviol glycosides, sucralose, material A, and material B evenly to obtain a zero-calorie sugar base powder; dissolving γ-cyclodextrin in deionized water, adding anhydrous ethanol, and stirring evenly to obtain a binder; feeding the zero-calorie sugar base powder into a fluidized bed granulator, atomizing and spraying the binder, fluidizing and drying, and sieving to obtain a scientifically formulated, technologically stable, flavorful, and nutritionally healthy zero-calorie sugar rich in dietary fiber.

The invention provides a drying preparation method of black garlic powder. The method comprises the following steps: (1) peeling black garlic, separating garlic cloves, and dicing to obtain black garlic blocks; (2) adding the black garlic blocks into water of which the mass is 0.8-2 times that of the black garlic blocks, and pulping to obtain pulp; (3) adding water of which the mass is 1-3 times that of the black garlic blocks into the slurry, and diluting to obtain a slurry diluent; (4) adding 300 to 800 U / mL of cellulase, 300 to 800 U / mL of pectinase and 100 to 300 U / mL of inulase into the slurry diluent, and carrying out enzymolysis at 40 to 60 DEG C for 2 to 3 hours; (5) enzyme deactivation; (6) adding 10% w / v of a thickening agent into the enzyme-deactivated enzymolysis product, and homogenizing; and (7) performing spray drying to obtain the black garlic powder. The product prepared by the method provided by the invention has good uniformity and effective component content.