2351 results about "Pectinase" patented technology

The invention disclosed relates to a method for the extraction of sweet glycosides from the Stevia rebaudiana Bertoni plant and recovery of individual rebaudioside A and stevioside. The extraction is developed in the presence of pectinase, and the extract is purified using cyclodextrin and bentonite. High purity rebaudioside A is obtained by crystallization and recrystallization from ethanol. High purity stevioside is prepared from the filtrate by purification with cyclodextrin, bentonit, and ion exchange resins. The enzymatic modification of the rebaudioside A, stevioside and the purified extract is carried out using the transferring enzymes derived from Thermoactinomyces vilgaris and Bacillus halophilus.

Enhanced removal and/or control of adhesives or sticky materials, “stickies”, from recovered paper stock or virgin pulp fibers is achieved using a combination of enzyme treatment with adsorbents and/or absorbents. Pulp stock to be treated is typically obtained from old magazines, newspapers, household waste, but may include corrugated boxes and office waste. Virgin pulps may include mechanical, chemical, or semi-chemical pulps. Enzymes typically include hydrolases such as cellulases, hemicellulases, pectinases, amylases, and lipases such as esterases, lyases such as pectate lyases, and oxidoreductases. Adsorbents include activated bentonite, microparticles, talc, clay and modified silica. Absorbents typically include water soluble polymers, dispersants, coagulatants and agglomerants.

The present invention relates to a passiflora coerulea and honey peach complex juice and a preparation method thereof. The complex juice consists of 20-30% passiflora coerulea juice, 10-15% honey peach juice, 3-5% honey and water and the preparation method of the complex juice is made of the following steps: washing, cleaning and cutting the passiflora coerulea, removing the fruit pulp with seeds to squeeze juice, washing and cleaning honey peaches, peeling honey peaches to squeeze juice, mixing the two juices evenly and heating to a temperature of 20-60 DEG C, adding pectinase and amylase to conduct enzymolysis, filtering the juice and adding water and honey to flavor, removing parts of bacteria with sterilizing filtration membranes; then homogenizing and degassing the sterilized juice, and vacuum packaging and treating the packaged juice with super-high pressure sterilization and enzyme inactivation treatment, thereby obtaining the complex juice. The preparation method of the complex juice can maintain the unique flavor of passiflora coerulea and delicate fragrance of honey peaches, thus the prepared complex juice has authentic taste of the raw juice, natural and lingering flavor, and improved the quality of fruit juice, and meet the pursuit of natural fruit juice of the majority of consumers.

The invention relates to the technical field of biology, and discloses a moringa extract as well as a preparation method of the moringa extract and a moringa feed additive. According to the preparation method, water is added into moringa leaves, the pH value and the temperature are reduced, then, biological enzymes are adopted for enzymolysis, next, heating digestion is adopted to obtain water extraction liquid, ethanol precipitation is carried out after water extraction liquid concentration, obtained precipitates are the moringa extract, the biological enzymes are protease, cellulose and pectinase, and the protease is papain, pepsase, trypsin or serrapeptass. The enzymolysis effects of the specific protease, cellulose and pectinase is utilized for hydrolyzing large blocks of complicated-molecular-structure ingredients of the moringa leaves per se into smaller water-soluble high-bioavailability small molecular active substances, and then, high-yield and high-quality moringa extracts are obtained through a water extraction and ethanol precipitation method.

The invention belongs to the technical field of feed additives, and in particular relates to complex enzyme for a feed. The complex enzyme comprises 7,500 to 15,000U/g of xylanase, 1,000 to 3,000U/g of mannose, 50 to 80U/g of galactosidase, 200 to 700U/g of cellulose, 500 to 1,500U/g of beta-glucanase, 150 to 1,000U/g of alpha-amylase, 2,000 to 10,000U/g of protease and 100 to 200U/g of pectinase. By adding corresponding enzyme preparations, the anti-nutrition function of the complex enzyme is reduced, the feed utilization is improved, and the animal production efficiency is improved, so the problems that the utilization rate of animal feed raw materials is low and the animal production performance is inhibited are effectively solved; meanwhile, the complex enzyme has the advantages of reasonable raw material mixing, good effect, and low overall cost.

The invention discloses a method for producing a complex micro-ecological preparation with microbial agents and enzyme. According to the action principles and characteristics of every microbial strain, the method adopts scientific combination and adds enzyme preparations and acidifier to enable microorganisms in the product to grow rapidly and take dominance in fermented feed and animal bodies so as to reduce the growth opportunity of miscellaneous bacteria. The preparation comprises the following components: bacillus subtilis, lactobacillus plantarum, candida utilis yeast, lactobacillus acidophilus, protease, amylase, cellulase, xylanase, mannanase, galactosidase, pectinase and citric acid. As all strains of the product adopt liquid deep fermentation culture, the non-polluting property of the product is guaranteed. Liquid microbial agents ensure that the number of bacterial colonies of the product is more than 100 million and the product is free from the pollution of other miscellaneous bacteria, while solid microbial agents ensure that the number of bacterial colonies of the product is more than 1 billion and the proportion of miscellaneous bacteria to effective bacteria is not more than 0.0001. The preparation contains bacillus, lactic acid bacteria and yeast, can apply to the processes of making green-yellow storage feed, fermenting feed, soaking feed, and the like, can be directly added to feed for feeding, and can improve the growth performance of ruminant animals, poultry, pigs, aquatic products and special animals.

The invention relates to a natural tea essence prepared by using tea and a preparation method thereof. The tea is taken as a raw material; high-purity natural tea essences with different tea aroma characteristics are prepared through compound enzymolysis, releasing, steam distillation under reduced pressure, cold trap recycling, low temperature freezing concentration, centrifugal oil-water separation, and trace moisture adsorption by using anhydrous sodium sulfate; and the compound enzymolysis and the releasing are realized by adding pectinase, cellulase or pectinase and cellulose complex enzyme, and beta-glucosidase. In the preparation method, a pectinase and cellulose complex enzyme method is adopted for enzymolysis to facilitate cracking cell walls of the tea so as to facilitate liberation and separation of aroma components from the tea, and improve the yield of the essence; therefore, the method is a method for industrially producing the natural tea essence which is energy-saving, low in cost, environmentally friendly and high in efficiency.

A bio-enzyme consists of pectinase, protease, lipase, cellulose, catalase and amylase; the application of bio-enzyme catalysis in residual sludge treatment is that: the residual sludge is treated by utilizing the high-efficiency biocatalysis of the bio-enzyme, odor molecules in the sludge are decomposed and deodorized through enzyme technology, pathogenic bacteria, ova and larvae are killed by utilizing an acid environment formed by inorganic acid generated by the sludge and a high temperature environment in the fermentation process, heavy metal ions in the sludge are stabilized by utilizing the chelation of the bio-enzyme, and the sludge is catalyzed by the enzyme, so that the sludge and water are quickly separated, a large amount of supernate is discharged, the sludge volume is reduced, and the sludge in inland river is reduced and is subjected to innocent treatment; meanwhile, through the bio-enzyme catalysis, long-chain molecules in the sludge are converted into short-chain molecules, polysaccharide and cellulose are converted into protein and amino acid, nutritional components of organic fertilizers are remained, the fertilizer efficiency is improved and the fermentation period can be shortened.

The invention discloses a laying hen composite premix, and belongs to the technical field of feed composition. A composite enzyme preparation containing beta-mannase, beta-glucanase, acidic proteinase, phytase, pectinase, and amylase is adopted to eliminate the anti-nutrient factors in soybean meal. Yeast cell wall type mycotoxin absorbent is used to effectively eliminate the hazardous factors that may affect the intestine health and are caused by using a large amount of corns. A stomach fortifying acid is used to effectively adjust the pH value of intestines. The used wood chips in the premix are soft and high in fiber content, do not hurt the intestines, do not pollute the environment, can effectively strengthen the digesting and absorbing abilities of laying hens, and have a stronger bearing and water-absorbing performance. The materials mentioned above are systematically and scientifically used to guarantee that the intestines of the laying hens be in the best state. The premix can improve the immunity and disease resistant performance of laying hens, and makes the laying hens exert the maximal laying ability. Moreover, the water content of manure is reduced, and the economic profit of farms that use the premix is prominently improved.

The present invention relates to methods for producing consumable products from potatoes, comprising: (a) treating a potato substance with an effective amount of one or more exogenous enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase, laccase, lipase, maltogenic amylase, pectinase, pentosanase, protease, and transglutaminase, and (b) processing the enzyme-treated potato substance to produce a potato product. The invention also relates to consumable products obtained from potatoes by the methods of the present invention.

The invention relates to a compound enzyme preparation for fermentation of pu'er tea, which is formed by compounding 10% to 20% of cellulase, 10% to 20% of pectinase, 5% to 15% of polyphenol oxidase, 5% to 10% of glucose oxidase, 5% to 10% glucoamylase, 5% to 10% xylanase, 5% to 10% of beta-glucanase, 5% to 10% of beta-mannase, 5% to 10% of tannase, 5% to 10% of acidic protease, 5% to 10% of lipase, 1% to 5% of alpha-amylase and 1% to 5% of phytase. By the aid of coordination of the enzyme system, polysaccharide and other substances in tea including cellulose and hemicellulose can be effectively decomposed, so that various physiochemical substances in cells can be dissolved. Meanwhile, oxidation and condensation of tea polyphenol, decomposition of protein, amino acid and carbonhydrate, a series of reactions of various products including polymerization and condensation and the like are accelerated and promoted.

The invention relates to an early weaning meat sheep fattening compound biological feed additive, which belongs to the technical field of animals feeding by feed. The feed additive comprises prebiotics consisting of candida utilis, bacillus subtilis and a lactobacillus plantarum microbial agent, non-starch polysaccharide enzyme containing cellulase, xylanase, beta-dextranase, beta-mannase and pectinase and a yeast culture formed by using saccharomyces cerevisiae to completely ferment bean pulp. The additive is specially used for fattening period ration of the early weaning(the weaning lunar age is less than or equal to 2 ages of the moon) meat sheep, and the adding percentage for the full-mixing ration of the fast-fattening meat sheep in 3 to 5 ages of the moon is 1 percent. The additive can provide functional nutrients such as digestive enzyme, B group vitamins and growth promoting factors, and the like which are inadequately produced and insufficient for the early weaning baby sheep and simultaneously contains probiotics for adjusting the micro-ecological environment in intestinal canals, thereby improving the immunity and the healthy level of the baby meat sheep; and after weaning, the daily gaining in weight is more than 10 percent in the prior period and later period of fattening, and the economic benefits are obviously improved.

The invention discloses a nutritional compound enzyme used for crops, and the application thereof. The nutritional compound enzyme comprises proteases, phytase, amylases, cellulase enzymes and pectinase, and the like, is a compound formula of a plurality of enzyme preparations, can replace a plant growth promoter and improve soil texture, can provide nutritional substances, such as nitrogen sources and phosphorus and the like, for the counterbalanced growth of crops, lead the crops to become strong and absorb sufficient nutrient at the later growth stage, can improve the resistance against diseases of the crops, is beneficial to the growth and maturation of the crops and improves the output of the crops; the nutritional compound enzyme can convert cellulose into a part of oligosaccharides for improving the immunity of the crops and increasing the chlorophyll content of functional leaves of the crops, thereby improving the quality and output of the crops. The nutritional compound enzyme brings significant economic benefits for peasants.

The invention discloses a preparation method of a mushroom ferment beverage with effect of improving immunity, and belongs to the technical field of food beverages. According to the method disclosed by the invention, mushrooms and/or medicinal plants, fruit and ginseng are adopted as raw materials. The method comprises the following steps: slicing, chopping or crushing the raw materials; uniformly mixing the sliced, chopped or crushed raw materials so as to obtain a mixture; after adding sugar in the mixture, fermenting the mixture in ferment microorganisms; adding sugar when the sugar content is lowered; continuing fermentation so as to obtain the mushroom ferment beverage. According to the method disclosed by the invention, ferment bacteria can regulate intestinal flora and generate SOD (superoxide dismutase), so that the raw materials can be successfully fermented; the prepared ferment beverage contains protease, lipase, SOD, pectinase, lucid ganoderma, cauliflower fungus, pleurotus eryngii polysaccharide, rare ginsenoside, Rb2, C-K and the like. According to the method disclosed by the invention, the fermentation liquor and mycelium of the mushrooms can be directly used for fermentation; compared with sporophore, the raw materials are easier to obtain, and the method has the advantages of being short in fermentation cycle, easy in formula, simple in fermentation process, and the like.

The invention relates to the technical field of straw degradation, in particular to a straw degradation actinomycete and application thereof. The straw degradation actinomycete belongs to streptomyces griseorubens (Streptomyces griseorubens), and the preservation serial number is CGMCC N0.5706. Compared with the prior art, the straw degradation actinomycete and the application have the advantagesthat the streptomyces griseorubens has strong capacity for producing cellulose, hemicellulase, pectinase and ligninase, is free of negative effects on carbon cycling of the nature, and is free of damage to the environment; the streptomyces griseorubens has strong straw degradation capability, enables straw weightlessness rate to achieve 76% after staying in a straw degradation culture medium for 30 days, and is low in culture cost, convenient to operate and easy to industrially apply; and the streptomyces griseorubens has certain antagonism on plant disease microorganism in the soil.

The invention discloses a method for brewing dendrobium nobile wine. Dendrobium nobile is used as one of raw materials, corns and potatoes are used as matrixes, and the dendrobium nobile wine is prepared by the procedures of pretreating, mixing, medicine feeding, primary fermenting, secondary fermenting, squeezing, clarifying, wine decocting, inspecting, bottling and storing. During production, the dendrobium nobile serving as the raw material is subjected to combined hydrolysis by using cellulose and pectinase, so that nutrients beneficial to a human body, contained in the Dendrobium nobile,can be separated out fully; and meanwhile, the corns and the potatoes are used as the matrixes, so that the production cost is reduced and simultaneously the prepared dendrobium nobile wine is red brown, has a unique scorch flavor, is mellow, palatable and slightly bitter and has a long-lasting aftertaste. A product of the dendrobium nobile wine has multiple obvious health-care functions of removing lead, enhancing memory ability and immunity, deferring senility, increasing anoxia resistance, preventing osteoporosis and the like. The method is easy to master and can be applied to scale production.

The invention discloses a method for producing table vinegar by fermenting yellow serofluid and bean dregs, which comprises the following steps: dehydrating bean dreg byproducts from bean product processing, and performing puffing pretreatment; sterilizing or boiling yellow serofluid at a high temperature, cooling, adding the treated bean dregs and a cellulase/pectinase composite enzyme preparation, and performing enzymolysis for 24 hours; and adding bean milk and 95% edible alcohol into the enzymolysis solution, inoculating with a Saccharomyces cerevisiae seed solution and an acetic acid bacterium Huniang A.S1.01 seed solution, performing aerobic fermentation at 20-30 DEG C for 5-10 days, centrifuging the matured fermentation solution, filtering, and sterilizing to obtain the finished table vinegar product. The method is low in cost, high in return, short in production cycle, high in equipment utilization rate and huge in market potential, avoids using grain materials, can relieve argument and scruple of all levels in the society about safety of table vinegar (industrial glacial acetic acid blending phenomenon), and saves grains.

The invention discloses an alkaline pectinase production method and application in papermaking pulping. The alkaline pectinase production method comprises the steps of: selective breeding of a bacterial strain, culturing of the bacterial strain, fermentation through shaking a flask, and preparation of an enzyme liquid. The method is characterized in that the bacterial strain subjected to the selective breeding is achieved through separated screening of a naturally acquired bacterial sample and mutagenesis of the bacterial strain at cellular level, i.e. heat-resistant Bacillussubtillis with a laboratory number of MAPLE61 and preservation number of CCTCC NO:M2010004; and when the heat-resistant Bacillussubtillis is used for papermaking pulping, raw materials are soaked with an alkaline pectinase solution after the pickling treatment. When the invention is used for papermaking pulping, the prepared chemical pulp has favorable strength property and bleaching property; and after simple oxidation chlorine bleaching, the whiteness of the pump can reach 80-90 percent, breaking length can reach 6000-7000m, and meanwhile, alkali consumption is reduced about 20-40 percent and the production cost is reduced about 20 percent.

The invention discloses a preparation method of yak bone collagen peptide. The method is characterized by comprising the following technological processes: pretreatment of raw materials, gelatin extraction, separation of a collagen extracting solution, composite enzymatic hydrolysis, enzyme deactivation and sterilization, separation of a peptide solution, decoloring and deodorizing, concentrating and drying. The compound enzyme for composite enzymatic hydrolysis is prepared from protease, amylase, pectinase, cellulose and xylanase. The method has the advantages that the gelatin extraction process is simple, oil and gelatin are completely separated by using flow of a mixed solution, the enzymatic hydrolysis temperature is 48-52 DEG C, the time is 4-6 hours, the temperature is reduced in comparison with common enzymatic hydrolysis temperature, the preparation time of the product is shortened, and the method comprises enzyme deactivation and sterilization procedures, and decoloring and deodorizing procedures, so that the product is good in taste, and applicable to preparation of the yak bone collagen peptide.

The invention relates to bio-enzyme gel breaker, in particular to formula and technique for gel breaking of water-based guargum fracturing fluid by using the bio-enzyme gel breaker. The bio-enzyme gel breaker contains the following components in percentage by weight: 10-50% of beta- mannose, 0-20% of cellulose, 0-10% of pectinase, 0-15% of glucanase, 0-10% of xanthase, 3-10% of (NH4)2SO4, 2-5% of NaCl, 1.5-5% of ZnCL2 and 0-60% of persulfate. The fracturing fluid gel breaking technique comprises the following steps: dissolving the bio-enzyme gel breaker in borax crosslinked fluid; mixing and blending the crosslinked fluid and the guargum base fluid, crosslinking, forming jelly, and then mixing with proppant, pressing the mixture into the oil-water well until the mixture enters the fractured crack. In this way, the fracturing process is finished. The bio-enzyme gel breaker degrades the macromolecular guargum in the stratum fracturing fluid into small micromolecular sugar, and when the jelly breaks up, the proppant is left underground, the fracturing gel breaking fluid flows back, and in this way, the construction can be completed. The bio-enzyme gel breaker has good gel breaking performance, the construction process is reasonable, the viscosity of the fracturing fluid can not decrease too early, the gel of the fracturing fluid can be broken evenly and thoroughly with little residue and small harm to the stratum, and the operation is simple and convenient.

The invention discloses a method for preparing dietary fiber from bean dregs serving as a raw material by combining steam explosion and enzymolysis. In the method, a pure natural and fully water-soluble dietary fiber product is obtained through pretreatment of the bean dregs, steam explosion, ultrafine grinding, enzymolysis and drying of enzymolysis slurry. In the method, conversion rate of the soluble dietary fiber can be quickly and effectively increased by performing the steam explosion before the enzymolysis. Other chemical substances are not required to be added due to the adoption of the steam explosion, and the product is the pure natural dietary fiber. Cellulase, pectinase or xylanase can be separately used as an enzyme used in the method. Compared with a method for producing the fully water-soluble dietary fiber, the method for producing the mixed dietary fiber with high water-soluble dietary fiber content has the advantages of reduced investment, low production cost and capability of solving the problem of pollution of three wastes (waste water, waste gas and industrial residues).

The invention provided a preparation method of a purple sweet potato wine, which is characterized in comprising the following steps of: talking purple sweet potato, cleaning, cutting into pieces or cutting into blocks, steaming to be completely cooked, evenly mixing with water, wherein the quantity of the water is 0.5-3 times of that of the cooked purple sweet potato, adding pectinase and evenly mixing, preserving temperature at 45-55 DEG C for 5-10h, cooling to be 35-40 DEG C to prepare enzymolysis material, and dividing the enzymolysis material into two parts; adding 0.6-1.5% of milled rice koji into one part of the enzymolysis material, and preserving temperature at 35-40 DEG C for 18-24h to prepare bacteria culturing material; and mixing the other part of the enzymolysis material with the bacteria culturing material, adding wine-making yeast expansion culture solution and aroma-producing yeast expansion culture solution, fermenting in a sealing way for 3-4 days, adding sucrose and fermenting in a sealing way for 3-6 days, filtering, adding proper amount of potassium metabisulfite, fomenting at 18-20 DEG C for 15-20 days, removing deposition, ageing, fine filtering, and sterilizing to obtain the final product of the purple sweet potato wine. The preparation method takes the purple sweet potato wine as raw materials, has good product quality, high nutrition value, high commodity additional value and strong practicality.

A P.humilis fruit juice beverage rich in Ca and Fe is prepared from P.humilis fruit juice, through enzymolyzing by pectinase, filtering, adding clarifying agent prepared from chitosan, gelatin, tannic acid, bentonite, EDTA and honey, clarifying, centrifugal separation of supernatant, adding sugar, and homogenizing.

The invention relates to a tobacco flavor and a preparation method thereof. The preparation method comprises the following steps: (1) sequentially adding cellulase, pectinase, alpha-amylase and Serratia peptidase in an extraction process of compound Chinese herbal medicines, fully extracting active ingredients in the compound Chinese herbal medicines through a biological enzymolysis technology, adding 95% ethanol for inactivation and performing secondary extraction after the completion of enzymolysis, and filtering and concentrating after full extraction; (2) performing Maillard reaction on a concentrated solution obtained by preparation and compound amino acids; (3) performing staged treatment on a Maillard reaction solution obtained by preparation through a membrane separation technology according to molecular weight and functionality; (4) performing combination and compounding on membrane separation components obtained in various stages by smoking quality evaluation, and finally preparing the tobacco flavor provided by the invention. The flavor is added into cigarettes in an appropriate ratio and can further realize the effects of enhancing flavor, reducing irritation, covering mixed gas, coordinating smoke gas, reducing irritation of the oral cavity of the throat and improving the aftertaste in the oral cavity.

The invention discloses a preparation method of a passion fruit beverage. The preparation method comprises the following steps of: (1) separating peels from pulp with seeds of passion fruits; adding the pulp with seeds into warm water of which the weight is 2-3 times as much as the weight of the pulp, agitating uniformly and removing the seeds; slicing the peels, putting the peels into the warm water and pulping; adding pectinase for enzymolysis, and carrying out enzyme deactivation; filtering and extracting a filtering solution to obtain a passion fruit blending solution; (2) putting edible flowers into water of which the weight is 8-15 times as much as the total weight of the flowers; heating to 80-95 DEG C and extracting for 10-60 minutes; separating out an extracting solution and adding ascorbic acid of which the weight is 0.01%-0.05% of the weight of the extracting solution into the extracting solution to obtain a flower blending solution; and (3) mixing the passion fruit blending solution with the flower blending solution according to a ratio of 1:(2-5); adding a stabilizer, citric acid and sucrose into a mixed solution; mixing uniformly and then homogenizing; filling and sterilizing to obtain the finished product. According to the preparation method disclosed by the invention, the pulp and the peels of the passion fruits are used comprehensively so that the waste of the peels is avoided; meanwhile, the beverage has a flower aroma and the mouth feel is unique so that the requirements of more consumers can be met.

The invention discloses a processing method of cold soluble type instant tea, which adopts water with comparatively low temperature to extract form tea leaves for a long time, and pectase and tannase are added in the process of extraction for enzymatic hydrolysis, thereby ingredients of the tea leaves that are difficult to be dissolved in cold water are extracted little or ingredients of the tea leaves that are cold water that are difficult to be dissolved in cold water are decomposed into ingredients that are dissolvable in cold water, and no adverse effect is brought to local flavor, thus preparing the instant tea that are completely dissolved in the water of 5 DEG C with pleasant flavor.

A process for extracting protein and oil from peanut by enzyme method includes pre-treating raw material, removing shell, peeling, grinding, enzymolizing with cellulase, pectinase, or neutral proteinase, leaching in water, and separating protein and oil. Its advantages are high yield, and low content of oil in protein powder.

The invention provides a preparation method of mango juice. The preparation method comprises the following steps: a, selecting fresh mango fruits; b, pouring the mango fruits into a cold pulping machine for cold pulping to obtain flocculent fruit pulp; c, adding pectinase into the mango pulp obtained in the step b, and decomposing a pectin substance; d, pouring the mango pulp obtained after enzymolysis in the step c into a centrifuge, and filtering to obtain primary mango juice and mango residues; e, adding pectinase into the primary mango juice obtained in the step d for secondary enzymolysis, and filtering by using a plate and frame filter after enzymolysis to obtain secondary juice; f, filtering the secondary juice obtained in the step e by using a ceramic membrane filtration system to obtain trinary juice; g, sterilizing and performing enzyme deactivation on the trinary juice obtained in the step f by using a high-voltage pulsed electric field; h, packaging the mango juice obtained in the step g at a constant amount for storage. According to the preparation method, the problem of loss of nutrients due to long heat treatment time is solved, and the color, the appearance and the clarity of the mango juice are improved.

The invention provides a hericium erinaceus polysaccharide extraction method with high product yield and good purity. The method comprises that: hericium erinaceus dried powder is added with water, is extracted by 8 to 20 KHz ultrasonic under the temperature of 50 to 80 DEG C for 0.5 to 2.0 hours, and is filtered; the filtrate is hydrated orderly by sufficient cellulose, pectinase and papain, finally is added with hydrogen peroxide to be stirred in heat preservation under the temperature of 30 to 50 DEG C for 0.5 to 1 hour, and is hyperfiltrated by a hyperltration membrane; the components with the molecular weight of more than 10000 dalton are collected, frozen and dried to obtain the hericium erinaceus polysaccharide. The hericium erinaceus polysaccharide extraction method has the advantages that 1. the prepared product has high purity; wherein, the content of Beta-dextran is as high as more than 40 percent and the biological activity is high, and the hericium erinaceus polysaccharide yield can reach 12.2 percent; 2. the hydrogen peroxide is adopted to decolorize, the conditions are mild, the polysaccharide structure is difficult to damage and the by-product is water, the method is green and environment-friendly, and coincides with the production requirements of the health care food.

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.