3 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 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.

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.