1637 results about "Neutral protease" patented technology

The invention discloses a high-purity fishy smell and foreign odor-free fish collagen protein peptide and a preparation method thereof. The preparation method comprises the following steps: cleaning fish skins, and then cutting into blocks and mincing; performing stirring treatment with NaCl solution; centrifugally degreasing to remove paraprotein; adding water to regulate the pH value of initial slurry to be 8.0-8.5; performing combined gradient enzymolysis on alkali protease and neutral protease; deactivating enzyme after the enzymolysis is ended; performing adsorption bleaching by activated carbon; and then performing rough filtration, fine filtration, evaporation concentration and spray drying to prepare the high-purity fishy smell and foreign odor-free fish collagen protein peptide. The high-purity fishy smell and foreign odor-free fish collagen protein peptide disclosed by the invention has a simple process and is easy to industrial production; fishy smell, foreign odor and non-collagen proteins are fully removed in production; the low-temperature biological enzymolysis technology is adopted, and other substances are not added, thereby, the product quality is improved; an obtained fish collagen protein peptide powder has the characteristics the content of amino acid hydroxyproline is not less than 9 percent, and the average molecular weight is lower than 1000Dal; no fishy smell or foreign odor cannot generated, and obvious fishy smell or foreign odor also cannot be generated through heating treatment under the acid conditions. The high-purity fishy smell and foreign odor-free fish collagen protein peptide can be widely applied to processing of various foods and cosmetics as a green functional ingredient.

The invention discloses a comprehensive extraction process of holothurian polypeptides and polysaccharides. The invention is characterized in that: fresh holothurians are taken as raw materials, gelatinized and hydrolyzed under the effect of composite trypsinases; precipitation and supernatant are respectively collected through centrifugation of the holothurians; ethanol is added into the supernatant for centrifugation; supernatant obtained is mixture of the holothurian polypeptides; centrifugal precipitations obtained for two times are synthesized, and A.S1398 purified neutral proteases are added for hydrolysis and centrifugation; ethanol is added into the supernatant for centrifugation; supernatant obtained for two times is synthesized into holothurian polypeptide mixture, and precipitation is crude polysaccharides; the holothurian polypeptide mixture is dissolved in water, and ultrafiltration membranes with different apertures are used for separation and purification of subsections of different molecular weights; holothurian polypeptide powders of different molecular weight sections are obtained after debitterizing, decolorization and freeze drying; crude polysaccharides are mixed into 5 percent aqueous solution; after centrifugation, decolorization and repeated centrifugation, precipitation is colleted and washed, and aqueous solution is mixed and dialyzed; ethanol is added for repeated precipitation for at least three times, and purified holothurian polysaccharides are obtained. The invention simultaneously prepares the holothurian polypeptides with different molecular weight sections and the holothurian polysaccharides, and has the advantages of high yield, high purity, high safety and mild reaction conditions.

The invention relates to a method for preparing a fish oil ethyl ester microcapsule from fish pomace, which mainly comprises the extraction of fish oil, the preparation of fish fatty acid ethyl ester, the purification of fish oil ethyl ester and the preparation of a fish oil ethyl ester microcapsule, wherein the extraction of fish oil comprising the following steps: eliminating foreign matters from fish viscus, cleaning, mashing, adding pepsin and neutral protease for enzymolysis, then adding anhydrous alcohol, standing to stratify, and centrifuging to obtain the fish oil; the preparation of fish fatty acid ethyl ester comprising the following steps: mixing the fish oil with ethanol, making the mixture to be subject to an esterification reaction under the catalysis of sodium ethylate, vaporizing the ethanol, washing with water, and then centrifuging to obtain the fish oil ethyl ester; in the purification process, supercritical CO2 extraction is adopted, the purified fish oil ethyl ester is a golden yellow transparent liquid, and EPA ethyl ester and DHA ethyl ester contents thereof are more than 50%; and the preparation of a fish oil ethyl ester microcapsule comprises the following steps: mixing sodium alginate, maltodextrin and sodium caseinate, dissolving in water, adding the purified fish oil ethyl ester, and adopting a spray drying method to obtain the powdered fish oil ethyl ester microcapsule which can hide the fishy smell of the fish oil ethyl ester, improve the mouth feel and be beneficial to packaging and storage.

A process technology using enzymolysis method to extract leftover fish oil from fish processing comprises the following steps: preliminary treatment, in which the leftovers from the fish processing are cleaned and minced; protease hydrolysis, in which neutral protease and papain are hydrolyzed simultaneously; oil-water separation, in which hydrolysate is centrifugally filtered to remove residues, and filtrate undergoes oil-water separation via a centrifuge, thereby obtaining the fish oil and hydrolyzed protein; and fish oil refinement, in which refined fish oil can be obtained after the fish oil is degummed, depickled, decolored and deodorized. The leftovers from the fish processing can be hydrolyzed with the proteases to destroy the associative relation of protein and fat, thereby releasing axunge which undergoes oil-water separation by the tubular centrifuge to obtain the fish oil with high quality, and meanwhile, the protein therein can be fully utilized to produce hydrolyzed protein, so as to change wastes into valuables and synthetically and efficiently utilize the resources of the fish and the processing leftovers.

The invention discloses a low-salt liquid state fermented soy sauce production process, comprising the following main processes: preparing koji in a koji-maker machine; mixing the wheat which is fried and smashed with koji, inoculating the mixture in soybean meal and bran which are cooked; preparing finished koji in a koji making disc machine; mixing the finished koji with brine, sending the mixture in a fermenting vat for fermentation; preparing the finished soy sauce through soaking, pouring oil, filtrating, mixing, sterilizing and filling to obtain the finished soy sauce. The soy sauce is characterized in that materials containing zygosaccharomyces Rouxii 2.180 accounting for 1.5-2.5% of the total weight of materials and torulopsis candida 2.202 accounting for 1.5-2.5% of the total weight of materials are added during the medium term of the fermentation process and the raw materials--soybean meal and bran are cooked by high temperature short-time continuous cooking process. Compared with the prior art, the raw material digestion rate can reach 88-90%, the protein utilization rate can reach 83%, the activity of neutral protease of the finished koji can reach 2000mu / g, the enzymesystem is complete, the defects such as long period of high-salt liquid state fermentation (180 days), burnt flavour and heavy bitter taste of low-salt solid state fermentation and the like are overcame and the produced soy sauce is characterized by strong soysauce-like aroma, alcohol-like aroma and ester-like aroma and the like.

The invention discloses a composite enzymolysis process for cubilose, and relates to the technical field of cubilose processing. The process comprises the following steps: 1 drying cubilose with hot air, crushing, sieving, adding water which is 25 times of dry weight of the cubilose, and soaking for 4 hours; 2 under a mechanical stirring condition, controlling the temperature to be 95-99 DEG C and carrying out heat preservation for 60 minutes; 3 cooling to 50-60 DEG C, adding 0.3% of animal hydrolytic enzyme, 0.3% of neutral protease and 0.15% of flavor enzyme on the basis of the dry weight of the cubilose, naturally adjusting the pH value, and carrying out enzymolysis for 6 hours; 4 heating to 85-90 DEG C again, keeping for 20-30 minutes, and carrying out enzyme inactivation; and 5 filtering and removing insoluble impurities, and carrying out vacuum concentration or spray or freeze drying. The composite enzymolysis process is simple; the yield is about 80%; the characteristic index, namely sialic acid content of the cubilose is 10.5%; the biological activity is reserved; the total bacterial count is 460cfu / g, and accords with the hygienic requirements of food and cosmetics; and the cubilose is good in water solubility, has a protein fragrance, and is free of a bitter taste.

The invention discloses a preparation method of an antioxidant walnut polypeptide health product. The preparation method comprises the following steps: pre-treating walnut pulp; homogenizing the walnut pulp; extracting walnut proteins; carrying out pre-treatment for enzymolysis; carrying out enzymolysis; separating; desalting; and concentrating and drying to obtain a walnut polypeptide product. Four enzymes: alkaline protease, papain, neutral protease and bromelain are sequentially added in different times in the enzymolysis link. The strength, function and synergy and the like of the effects of the four enzymes which are used for decomposing proteins into polypeptides and amino acids are comprehensively considered and the four enzymes are used for enzymolysis under the optimal enzymolysis conditions, respectively. The reducing capacity of the prepared walnut polypeptide manifests that the absorbancy floats up and down at 0.4, the hydroxyl free radical scavenging rate can reach 95%, the superoxide anion free radical scavenging rate can reach 39.5%, the protein extraction ratio can reach 98.71% and the degree of hydrolysis of the walnut polypeptide can reach 26.37%. Compared with the prior art, those items are greatly enhanced and improved relatively.

The invention discloses a method for preparing collagen peptide from fish scales, which is characterized by comprising the following steps of: 1, taking the fish scales and immersing hydrochloric acid to remove calcium; washing to be neutral, drying and crushing; 2, adding the calcium-removed, dried and crushed fish scales obtained by the step 1 into an enzyme reactor; adding water and mixed protease to extract the collagen peptide; after the extraction, carrying out enzyme deactivation and centrifuging to obtain an enzymolysis solution, wherein the mixed protease is a mixture of neutral protease, papain and flavored protease; and 3, carrying out film concentration on the enzymolysis solution obtained by the step 2; and freezing and drying a concentrated solution to obtain fish scale collagen peptide powder. According to the fish scale collagen peptide obtained by the invention, the neutral protease, the papain and the flavored protease are used for extracting the fish scale collagen peptide by an enzymic method at one step, so that not only can the enzymolysis time (9 hours)be reduced, but also the extracting rate (72.72%) of the collagen peptide is improved, and solves the special flavor problem of bitter taste of the collagen peptide and the like.

The invention discloses a method and process for extracting animal micro-molecule polypeptides and amino acids by utilizing a complex enzyme. The method comprises the following steps: (1) crushing animal tissues so that the animal tissues can pass through a sieve of 80-200 meshes, and adding water to prepare a suspension with the concentration of 8-30 percent; (2) raising the temperature to be 35-40 DEG C, regulating the pH value to be 8.0-9.0 by using sodium carbonate, adding a complex enzyme I accounting for 0.5-2.0 percent of the animal tissues, performing ultrasonic enzymolysis at 14-16 kHz for 1-2 hours so that the proteins between cells are subjected to full enzymolysis, regulating the pH value to be 6.5-7.5, adding a complex enzyme II accounting for 0.5-3.0 percent of the animal tissues, fully and uniformly stirring, controlling the temperature of the water bath to be 37-45 DEG C, and performing ultrasonic enzymolysis at 15-17 kHz for 1-6 hours; (3) raising the temperature of the enzymolysis solution to be 90-100 DEG C to inactivate the enzyme for 20-30 minutes after the enzymolysis is finished; (4) filtering the solution subjected to enzymolysis through a 0.22mu m microfiltration membrane; and (5) concentrating the filtrate to the relative density of 1:1.0-1:1.2 to prepare the concentrated solution, wherein the complex enzyme II consists of Alcalase, Flavourzyme, Protamex, neutral protease and papain. According to the method, the enzymolysis efficiency can be improved, and the production cost can be reduced.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention relates to the technical field of biological engineering, in particular to a method for preparing antihypertensive peptide by utilizing combined enzyme enzymolysis silkworm chrysalis protein. The method comprises the following steps: dissolving degreased dry silkworm chrysalis powder or silkworm chrysalis protein powder in water in the mass ratio of 1: 7 to 8, adjusting the pH value of the dissolved solution to be 7.5 to 8.5, and then adding combined protease to carry out enzymolysis reaction, wherein the content of alkaline protease is 0.3 to 0.5 percent of the degreased dry silkworm chrysalis powder or the silkworm chrysalis protein powder, the content of papain is 0.05 to 0.1 percent, the content of neutral protease is 0.05 to 0.1 percent, the enzymolysis reaction temperature is 55 to 65 DEG C, and the enzymolysis reaction time is 180 to 240 minutes. The prepared antihypertensive peptide has higher restriction effect on the ACE activity, antihypertensive function on hypertensive patients, does not influence normotensive patients, plays the better health care effect and is safe, has no poison or side effect and is low in cost.

The invention discloses a multienzyme organic fertilizer, wherein the fertilizer can increase soil organic matter contents and varieties of bioactivators, and improve physical, chemical and biological characteristics for soil, and improve soil fertility, and alleviate soil hardened state, and reduce pesticide residue in the soil; on the other hand, the fertilizer can provide progressive, continuous and complete nutrients for plant growth, and improve inner environment of crops at the same time such that the crops have abilities of full digestion and nutrient absorption. The invention can not only improve the yields of the crops, but also can improve qualities of agricultural products, and enhance healthcare functions for agricultural products. The fertilizer is suitable to be used by field crops and greenhouse vegetables, land vegetables, fruits, flowers, commercial crops and so on. The multienzyme organic fertilizer is composed of the following raw materials in percentages by weight: 10-15% of laccase, 5-10% of neutral protease, 10-15% of phytase, 5-10% of cellulose, 1-5% of xylanase, 1-5% of pectinase, 1-5% of amylase and 55-60% of organic fertilizer powder.

The invention relates to a method for processing soybean isolated protein by utilizing a biological enzyme technology. The method comprises the following steps of: during preparation, selecting high-quality soy protein isolate, and dissolving; performing thermal denaturation; adjusting the pH value to 8.0 to 9.0; adding composite hydrolase of alkali protease, neutral protease, papain and trypsin, and reacting for 2 to 3 hours; adjusting the pH value to 4.0 to 6.0; inactivating enzyme; when cooling to a temperature below 50 DEG C, adding filter aid enzyme; collecting filtrate to dissolve filter residues; adding composite hydrolase of acidic protease, neutral protease, papain and trypsin, and reacting for 1 to 2 hours; inactivating the enzyme; when cooling to temperature of below 50 DEG C, adding the filter aid enzyme; filtering by a paperboard; performing ultrafiltration; drying by microwaves under vacuum; and crushing and sieving. The soybean polypeptide powder prepared by the method can improve the solubility of albumen powder to a maximum limit and keep the color and luster of appearance, mouthfeel, flavors and the bioactivity of active ingredients, offers a good mouthfeel, is easy to absorb and can be widely applied to industry of dairy products, drinks and health-care products.

The invention discloses a method for preparing fragrant peanut oil, which comprises the following steps: 1) a raw material is pretreated, wherein a peanut raw material is selected, is mixed with water, then is soaked, and then is subjected to coarse grinding and fine grinding; 2) complex enzyme is hydrolyzed, wherein the complex enzyme with neutral protease or alkali protease and flavor enzyme is selected to perform hydrolysis on the pretreated peanut raw material; 3) auxiliary materials are added, wherein reducing sugar, amino acid and peanut oil are added into a hydrolysate of the peanut raw material obtained through the treatment in step 2); 4) fragrance is generated through a thermal reaction, wherein the hydrolysate of the peanut raw material and the auxiliary materials are stirred evenly, then are transferred into a high pressure reaction kettle to be heated, and then are cooled to room temperature; and 5) the fragrant peanut oil is prepared, wherein a reaction liquid obtained after the treatment in step 4) is added with refined peanut oil, is quickly stirred first, and then is slowly stirred under certain temperature conditions, and water and impurities are removed through centrifugal separation to obtain the fragrant peanut oil product. The method can obtain flavor precursors of the fragrant peanut oil, namely amino acid and small peptide through the hydrolysis of the peanut raw material by the complex enzyme, and form the peanut oil with peanut fragrance flavor through the heating.

The invention provides a preparation method of edible fungi Beta-glucan. In the method, ultrasonic pretreatment, neutral cellulose, hemi-cellulase, the cellulase enzyme digested by a neutral protease mixed enzyme, hemicellulose (like xylan, gelose and a plurality of heteroglycans) and proteins (and peptides) are mainly adopted; a high-temperature amylase is added for the enzyme digestion of the amyloid simultaneously when hot water is extracted; and a target is obtained through a sequent ethanol deposition and the edible fungi Beta-glucan with better activity is further obtained through the hyperfiltration of a film with an interception of 10,000. The preparation method has the advantages that: the product purity of the edible fungi Beta-glucan by adopting the method is high (55.2 to 82.3 percent); the preparation process does not have the residues of poisonous and harmful chemical reagents; the product is safe; the technical condition is moderate and is easy to be operated; and the preparation method is suitable for preparing all the edible fungi Beta-glucan and is suitable for commercial production.

The invention discloses a method for preparing functionality feed protein intestinal membrane albumen powder, which solves the problems that simultaneous hydrolyzing of multienzyme can affect the hydrolyzing degree and the acquiring rate of the protein peptide, more particularly, the lower acquiring rate of small peptide in the existing intestinal membrane albumen powder preparing technique. The technical scheme includes (1) treating before materials; (2) adding protease to hydrolyze; (3) adding a carrier; (4) preparing through sponging drying; wherein, in the step of hydrolyze the protease, hydrolyzing is carried through on any two of neutral protease, pawpaw protease and alkali protease by adopting a multienzyme grading hydrolyzing method. The functionality feed protein intestinal membrane albumen powder prepared by the method has the obvious advantages in the aspects of the acquiring rate of the protein peptide and the acquiring rate of the small peptide. The invention mixed to feed with other feeds can remarkably improve the performance trait of immature animals.

The invention relates to a preparation method of a pearl hydrolysate. The method comprises the following steps of: (1) adding pearl powder in an aqueous solution of hydrochloric acid, stirring until the pearl powder and the aqueous solution of hydrochloric acid fully react, adjusting the pH value of the mixed solution with ammonia to be neutral and centrifugating to obtain a sediment (A); (2) dissolving the sediment (A) with purified water, adjusting the pH value of the solution with ammonia to be 7.5-8.5 and centrifugating to obtain a sediment (B); (3) dissolving the sediment (B) with purified water, adding enzyme for enzymolysis, centrifugating an enzyme solution to obtain a supernatant and a sediment (C), wherein the enzyme is the mixture of snail protease and pawpaw protease, and the addition of the enzyme is 0.3-1.05 percent by weight of the sediment (B); (4) dissolving the sediment (C) with purified water, adding enzyme for secondary enzymolysis, centrifugating and collecting a supernatant, wherein the enzyme is the mixture of the trypsinase, the pawpaw protease and neutral protease, and the addition of the enzyme is 0.2-0.45 percent by weight of the sediment (B); and (5) mixing the two supernatants, boiling and filtering with a nanofiltration membrane with the aperture of 1-3nm to obtain the pearl hydrolysate.

The invention relates to a method for preparing a rice protein active peptide with anti-oxidant activity, and belongs to the technology field of fine-and-further processing of rice protein. The method comprises the steps of taking rice as the raw ingredient; crushing the rice; subjecting the crushed rise to alkali extraction, acid precipitation, centrifugation, supernatant isoelectric point precipitation; washing the precipitation; adding water into the rice for mixing homogeneously; subjecting the mixture of rice and water to refined neutral protease hydrolysis, centrifugation; freezing and drying the supernatant to obtain the rice protein peptide with anti-oxidant activity. The molecular weight of the obtained peptide is distributed between 392-1367Da. The ingredient of the rice protein peptide is wide in resource, low in cost, easy to process, safe and non-toxic. The obtained peptide can eliminate free radicals, inhibit linolic acid peroxidation activity and chelate metallic ions, thereby having the advantages in terms of nutrition and healthcare. The method has scientific and reasonable technical design and is of great significance for the comprehensive utilization of the rice protein and for the increase in the added value thereof.

The invention discloses a compound enzyme preparation for ramie degumming, and a preparation method thereof. The method comprises the steps of taking bacillus cereus obtained through separation as an original strain, preparing high-enzyme-activity alkaline pectinase which contains glucanase and neutral protease through seed culture and liquid-submerged fermentation, and compounding an appropriate amount of xylanase and mannanase on the basis of the alkaline pectinase so as to prepare the compound enzyme preparation. The invention also discloses a ramie degumming process, and the compound enzyme preparation is applied to an enzyme refining step in the ramie degumming process. The process enables the alkaline pectinase and hemicellulase to play a role jointly by compounding a plurality of biological enzymes, so as to achieve the aim of degumming. The process can save acid-base raw materials, and has the advantages of mild treatment conditions, low cost, good fiber quality, little pollution on environment and the like.

The invention aims to provide bacillus subtilis WL-04 and application thereof to livestock breeding. The preservation number of the bacillus subtilis WL-04 is CCTCC NO:M 2013343. The bacillus subtilis WL-04 can be used for remarkably inhibiting the growth of Escherichia coli, salmonella, clostridium pefringens and other conditional pathogenic bacteria of the intestinal canal of livestock, and particularly, the bacteriostasis rate of the bacillus subtilis WL-04 to Escherichia coli and clostridium perfingens is above 75%; the enzyme production is stable; the average activity of alpha-amylase is 22U / mL, and the average activity of neutral protease is 170U / mL; the reproduction of probiotics of intestinal canal can be promoted; high temperature for pelletizing can be endured; the influence of inverse environments with low-pH gastric fluid and high-concentration cholate is endured; the production performance of breeding animals can be effectively improved; immune organ development can be promoted. The bacillus subtilis WL-04 can be widely applied to livestock feeds as a feed additive.

The invention discloses a preparation method of a dendrobium officinale extract. The method comprises the following steps: by taking fresh dendrobium officinale strips as a raw material, performing fermentation with neutral protease after juice squeezing; quickly freezing fermentation liquor, naturally unfreezing the fermentation liquor, and removing starch and other impurities from the fermentation liquor; removing a starch solution through treatment with strongly acidic cation exchange resin and weakly basic anion exchange resin; and finally performing concentration with a titanium stick filter, performing alcohol precipitation and centrifugation, collecting supernatant, and freeze-drying the supernatant to prepare the dendrobium officinale extract. The preparation method is simple to operate, low in cost and high in industrialization degree. The dendrobium officinale extract provided by the invention is used for preparing medicines for treating wounds. Compared with a control group, the dendrobium officinale extract is remarkably different in wound size, healing speed and mean healing time within 10 days after operation of rabbits; and the dendrobium officinale extract can speed up the healing of a wound of a wound model rabbit.

The invention discloses a manufacturing process of three germ peptide. The manufacturing process belongs to the technical field of food processing. The manufacturing process comprises the following steps of: mixing wheat germ, corn germ and rice germ in proportion to conduct micro-grinding screening, mixing and heating mixture with distilled water in proportion, adding cellulose to conduct a first enzymolysis, adjusting a pH value and a temperature, adding alkaline protease to conduct a second enzymolysis, adjusting the pH value and the temperature, adding neutral protease to conduct a third enzymolysis, adjusting the pH value and the temperature, adding flavour enzyme to conduct a fourth enzymolysis, then adjusting the pH value and the temperature to conduct enzyme inactivation, adding maltodextrin, and finally conducting homogeneity drying to obtain the three germ peptide. The manufacturing process has the beneficial effects that the wheat germ, the corn germ and the rice germ serve as raw materials, four times of biology enzymolysis techniques are used for conducting enzymolysis on celluloses containing in three germ into minuteness celluloses, polysaccharide and oligosaccharide and conducting enzymolysis on proteins into polypeptide, small peptide and functional oligopeptides, and the three germ peptide with good quality and a high nutritive value is obtained.

The invention relates to the field of lentinus edodes, and provides a method for rapidly extracting polysaccharide from lentinus edodes. The method is characterized in that lentinus edodes or stems thereof are subjected to crushing, soaking, flash extracting, extract liquid centrifuging, deproteinizing, micro-filtrating, reverse osmosis, and microwave vacuum drying, such that lentinus edodes polysaccharide is obtained. The method comprises the specific steps that: raw material selection and pretreatment are carried out, wherein dried lentinus edodes or stems thereof are crushed and soaked; flash extracting is carried out, wherein the lentinus edodes soaking liquid is extracted by using a flash extractor; centrifugation is carried out, wherein the extract liquid is centrifuged, such that a supernatant is obtained; deproteinizing is carried out, wherein neutral protease is added into the supernatant, and enzyme-method deproteinizing is carried out; micro-filtrating is carried out, wherein suspended solids such as crude fiber and pectin are removed from the deproteinized liquid by using a 0.2-0.5mum microfiltration membrane; reverse osmosis concentration is carried out, wherein the micro-filtrated liquid is subjected to reverse osmosis concentration; and microwave vacuum drying is carried out, wherein the polysaccharide concentrated liquid is subjected to microwave vacuum drying, such that the lentinus edodes polysaccharide is obtained. The technical scheme provided by the invention has reasonable process configuration, such that operation time is effectively shortened, and operation efficiency is improved. Process linkage automation degree is high, such that semi-continuous operation can be realized. No organic solvent pollution is caused, and the method is environment-friendly. The method has low integral operation energy consumption, and is economical and feasible.

The invention discloses a simple-to-operate production method of sea cucumber peptide extract which contains high content of sea cucumber peptides and free amino acid nitrogen, is light-colored and is free of fishy smell. The production method comprises the steps of sea cucumber pretreatment, crushing, homogenization, enzyme hydrolysis, enzyme inactivation, filtration, decoloration and fishy smell removal. The production method is characterized in that the enzyme hydrolysis comprises the steps of regulating the pH of sea cucumber homogenate to 6.0-7.5, adding 1600-3100U / g hay bacillus neutral proteases and 250-700U / g flavourzyme into the sea cucumber homogenate, conducting enzyme hydrolysis for 2-5h at 50-65 DEG C; the enzyme inactivation comprises the step of heating for 10 minutes at 100 DEG C; and the decoloration and fishy smell removal comprise the step of conducting decoloration and fishy smell removal to enzymatic solution by using anion resin.

The invention relates to a preparation method of a low-molecular-weight colla corii asini hydrolyzate and belongs to the field of medical chemistry. The preparation method includes the following steps: firstly, pure colla corii asini without any auxiliary ingredients is adjusted to a system pH value between 5 and 9 under a constant temperature condition of 30 to 45 DEG C, and then enzyme is added in to have a hydrolysis reaction for 1 to 2 hours; secondly, enzyme is killed through heating; thirdly, colla corii asini hydrolyzate is obtained after cooling or a powder product is obtained through vacuum freeze drying; wherein, the enzyme is one, two or the compound of more than two of pepsin, trypsinase, papain, AS1.398 neutral protease and ficin. The preparation method of a low-molecular-weight colla corii asini hydrolyzate adopts pure colla corii asini as the ingredient and the generated product has high purity and is easier to be absorbed by the human body.

The invention provides a natural fish meat flavor, which is prepared by Maillard reaction of Spanish mackerel enzymatic hydrolyzate. The Spanish mackerel enzymatic hydrolyzate is prepared by hydrolyzing Spanish mackerel minced meat by using mixed enzyme containing neutral protease and flavorzyme, wherein the weight ratio of the neutral protease to the flavorzyme is 1:0.1-10. The fish meat flavor has good characteristics without fishy smell, strong natural flavor, high true degree, good cooking property, harmonious and natural fragrance and full and mild meat aroma.

The invention belongs to the field of food processing, and relates to a method for hydrolyzing egg-white proteins by various proteases. The method comprises the following steps of: first, heating obtained egg white to degenerate; and then, hydrolyzing egg-white proteins simultaneously or in stages by using two or more of compound protease, neutral protease, alkaline protease and flavourzyme. According to the invention, different enzymes are combined in use and compensate one another in enzyme acting sites, so that the degree of hydrolysis is improved, and the yield of egg-white protein peptide is increased.

The invention relates to a method for synchronously preparing high-stability rice bran oil and rice bran protein, and belongs to a vegetable oil and protein extraction processing technology. The method comprises the steps of (1) grinding rice bran and then carrying out extrusion processing to obtain an expanded product; (2) mixing the ground expanded product with water to obtain a mixed liquid, and treating the mixed liquid by using a pulsed electric field; (3) adding alkaline protease into the mixed liquid which is treated by using the pulsed electric field, and carrying out enzymolysis to obtain enzymatic hydrolysate; carrying out enzyme deactivation on the enzymatic hydrolysate, and then carrying out centrifugal separation to obtain free oil, an emulsion, the hydrolysate and residue; separating the free oil, and standing still to obtain the rice bran oil; (4) collecting the hydrolysate and the emulsion, adding neutral protease into the collected hydrolysate and emulsion, carrying out secondary enzymolysis and centrifugal separation, and freeze-drying to obtain the rice bran protein. The method is simple in required processing equipment, low in cost and high in rice bran oil extraction rate, and the high-quality rice bran protein can be obtained at the same time.

The invention relates to a straw fermenting agent for raising pigs, which is a composite preparation of a plurality of enzyme preparations, microorganisms and Chinese herbal medicines. The straw feed obtained by fermenting the product of the invention is added in the sow feed in a process of raising the sow, the farrowing rate of the sow and the survival rate of piglets are remarkably enhanced, and the morbidity of the sow and the piglets is reduced; and 10 percent of straw fermenting agent is added in the growing and fattening pig feed, the morbidity of the growing and fattening pigs is reduced, the slaughtering time of the growing and fattening pigs is shortened, and the utilization rate of the feed is improved. The straw fermenting agent for raising the pigs comprises the following raw materials in percent by weight: 3-5 percent of neutral protease, 3-5 percent of acid protease, 5-10 percent of phytase, 5-10 percent of cellulase, 0.2-1 percent of xylanase, 1-3 percent of pectinase, 5-10 percent of amylase, 3-10 percent of saccharomyces cerevisiae, 15-20 percent of aspergillus niger, 5-10 percent of Listeria trichoderma viride,15-20 percent of cordate houttuynia and 20-25 percent of astragalus root.