9 results about "Naringinase" patented technology

The invention belongs to the technical field of natural product extraction and enzyme engineering, and particularly relates to a method for extracting red pomelo polyphenol based on an enzyme method. The method aims at solving the problems of high cost and the like caused by easy inactivation and difficult recovery of enzymes in most red pomelo extraction processes. Waste such as pericarp and pomelo seeds generated by red pomelo processing are used as carbon sources, a biochar material with a hierarchical porous structure is prepared through programmed heating carbonization activation, pectinase, cellulase and naringinase are immobilized by adopting a spatial zoning sequential immobilization strategy and then react with the red pomelo, and the biochar material with the hierarchical porous structure is prepared. The immobilized enzyme is rapidly recovered through magnetic separation to realize repeated utilization of the enzyme, and finally red pomelo polyphenol powder is obtained through multi-step treatment, so that recycling is realized, and the yield of polyphenol extracted by an enzyme method is improved.

The invention provides high-naringenin-content modified shaddock peel fiber gel and a preparation method thereof.The preparation method comprises the following steps that after shaddock peel white pulp is subjected to quick freezing and smashing, pretreatment is conducted through an electrochemistry-assisted gradient enzymolysis technology, then customized immobilized naringinase is adopted for treatment, and high-naringenin-content shaddock peel fibers are obtained; and finally, uniformly mixing the fiber with carnosic acid and soybean saponin, and adding magnesium chloride for cross-linking and curing to obtain the modified shaddock peel fiber gel. According to the preparation method, electrochemical assisted gradient enzymolysis is adopted, so that a compact network structure of fibers can be destroyed to increase active sites, the immobilized naringinase not only can efficiently convert naringin and accurately enrich naringenin, but also can effectively improve bitter taste, and magnesium ions regulate and control a multiple cross-linked network formed by the components, so that the gel structure tends to be more stable; meanwhile, naringenin is stably loaded so as to avoid migration and aggregation of the naringenin, and the bioavailability and active efficacy of the naringenin are remarkably improved.

The invention relates to a citrus fruit wine fermentation method which comprises the following steps: selecting fresh, mature and non-rotten citrus, cleaning, peeling and pulping to obtain citrus pulp, adding pectinase into the citrus pulp for enzymolysis, and clarifying to obtain citrus clarified juice; the method comprises the following steps: sampling and detecting the total sugar content of the orange clarified juice, adding high fructose corn syrup, adjusting the total sugar content of the orange clarified juice to 16-20%, detecting the pH value of the orange clarified juice, adding potassium bicarbonate or citric acid to adjust the pH value to 3.6-3.8, finally adding 70-90mg / L of potassium metabisulfite, uniformly stirring, standing and sealing for 11-13 hours; adding non-saccharomyces cerevisiae JW14 and saccharomyces cerevisiae DV10 into the orange clarified juice in sequence, performing constant-temperature fermentation at 20 DEG C, and stopping fermentation when the total sugar content is lower than 4g / L; adding 0.8-1g / L naringinase into the fermentation liquor, reacting for 50-60 minutes, and clarifying to obtain the citrus wine; ageing of the citrus wine is accelerated by adopting microwave and irradiation treatment; centrifuging the aged wine, taking supernate, adding a compound clarifying agent for fining, stirring, sealing and storing; and finally filtering the citrus wine, sterilizing and bottling.

This invention discloses a method for preparing low-bitterness Shatin pomelo whole fruit powder that improves intestinal microecological disorder, comprising: Step 1: removing the oil cell layer from the Shatin pomelo, cutting it into small pieces and removing the seeds, adding distilled water, and pulping to obtain a free-flowing Shatin pomelo homogenate A; Step 2: subjecting Shatin pomelo homogenate A to pulsed electric field treatment to obtain pulsed electric field pretreated Shatin pomelo homogenate B; Step 3: taking Shatin pomelo homogenate B, adding pectinase and cellulase, and stirring in a water bath; after the reaction, inactivating the enzymes to obtain Shatin pomelo homogenate C after pectinase and cellulase hydrolysis; Step 4: adding naringinase to Shatin pomelo homogenate C, and stirring in a water bath; after the reaction, inactivating the enzymes to obtain Shatin pomelo homogenate D after naringinase hydrolysis; Step 5: subjecting Shatin pomelo homogenate D to vacuum freeze-drying, then pulverizing and sieving to obtain Shatin pomelo whole fruit powder. This invention also discloses a Shatin pomelo whole fruit powder prepared by the above method and its application.

The invention belongs to the technical field of food processing, and particularly relates to sea-buckthorn and navel orange compound juice and a preparation method thereof. The invention provides a hippophae rhamnoides fruit and navel orange compound beverage which comprises the following components in percentage by mass: 5-25% of hippophae rhamnoides fruit clear juice, 25-45% of navel orange clear juice, 5-15% of white granulated sugar and the balance of purified water, the sea-buckthorn clear juice is obtained by performing common enzymolysis on sea-buckthorn normal juice through pectinase and amylase, and the navel orange clear juice is obtained by performing common enzymolysis on navel orange normal juice through pectinase and naringinase. According to the sea-buckthorn and navel orange compound fruit juice, the clear sea-buckthorn juice and the clear navel orange juice which are subjected to specific enzyme treatment are compounded and optimally blended, and a compound fruit juice product which is clear in juice, uniform in color, harmonious in flavor and good in stability is obtained.

The invention belongs to the technical field of food, and particularly relates to a preparation method of a pomelo peel and green tea fermented beverage. According to the preparation method of the pomelo peel and green tea fermented beverage, Shatian pomelo peel and green tea serve as raw materials, naringinase is added into pomelo peel particles subjected to enzymolysis through cellulase and pectinase for treatment, finally, lactobacillus plantarum is added for fermentation to prepare a pomelo peel fermented product, then the lactobacillus plantarum is added into green tea for fermentation to prepare a green tea fermented product, and the pomelo peel and green tea fermented beverage is obtained. And co-fermenting the pomelo peel fermented product and the green tea fermented product, and adding auxiliary materials to prepare the pomelo peel and green tea fermented beverage. The pomelo peel and green tea fermented beverage prepared by the invention has the advantages of rich pomelo flavor, rich taste levels, high stability and good antioxidant effect, and provides theoretical support for a fruit and vegetable tea fermentation process.

The invention discloses a multi-zone sampling ultrasonic reactor and a grapefruit debitterizing and dairy product preparation method. The reactor comprises a main reaction tank, a hollow rotating main shaft, a rotating paraboloid focusing reflector, a spiral mixing strengthening area and an independent annular detection cavity. An optical detection system in which a fixed light source is matched with a rotary light receiving end is adopted, and selective sampling of different space areas is realized by regulating and controlling the rotating speed of a main shaft (80rpm in a P1 area and 180rpm in a P2 area). In the application of naringin enzyme method debitterizing, a four-stage step-by-step control strategy based on double-region real-time online detection is adopted. The preparation process of the functional grapefruit dairy product comprises the following steps: pretreating milk (adding 0.3% of pectin and 0.2% of carrageenan to compound a stabilizer and 8% of white granulated sugar, melting the gum at 75 DEG C for 10 minutes, and then performing pre-pasteurization at 85 DEG C for 15 seconds); compounding the debittered grapefruit extracting solution with milk according to a mass ratio, and adjusting the pH value to 6.50 + / -0.05 by using citric acid; the fat globules are crushed to Dlt through two-stage high-pressure homogenization; 1.0 [mu] m; uHT ultrahigh temperature instantaneous sterilization (137 DEG C / 4 seconds) realizes commercial sterility.

The invention belongs to the technical field of fruit wine brewing, and particularly relates to fermented citrus reiculata Blanco wine with peels and a preparation method thereof.The preparation method comprises the following steps that S1, raw material pretreatment is conducted, specifically, pectinase or pectinase and naringinase are added into juice with different peel removal rates, and treatment is conducted for 2-3 h at the temperature of 35-45 DEG C; s2, sulfur treatment: adding potassium metabisulfite at 35-45 DEG C, and uniformly stirring; s3, yeast inoculation: optimizing and screening yeast with bitterness inhibiting characteristics, and inoculating the pre-activated yeast according to 1 * 10 < 6 > CFU / mL; s4, main fermentation: performing constant-temperature fermentation at 22-30 DEG C, and stopping fermentation when residual sugar is less than or equal to 4g / L; and S5, post-treatment: carrying out cold stabilization and clarification at 0-10 DEG C for 7 days, separating, and taking a supernatant to finally obtain the citrus reiculata Blanco wine. According to the scheme, the technical problem of lack of characteristic aroma due to the fact that peels need to be removed during fermentation of citrus fruit wine in the prior art is solved.

The present application belongs to the technical field of natural product extraction and enzyme engineering, and particularly relates to a method for extracting red heart pomelo polyphenols based on enzyme method; in view of the problems that enzymes are prone to inactivation and difficult to recover in the process of red heart pomelo polyphenol extraction, resulting in high cost, etc.; the peel, pomelo seeds and other wastes generated in the processing of red heart pomelo are used as carbon source, and the biological carbon material with multi-stage pore structure is prepared through programmed temperature charring activation; the pectinase, cellulase and naringinase are fixed by using the sequential immobilization strategy of spatial partitioning, and then react with red heart pomelo; the immobilized enzymes are rapidly recovered by magnetic separation to realize the reuse of enzymes; finally, the red heart pomelo polyphenol powder is obtained through multiple processing, the recycling is realized, and the yield of polyphenol extracted by enzyme method is improved.