523 results about "Pectinase" patented technology

The invention belongs to the technical field of biological fermentation and cosmetics, and particularly relates to a cortex magnoliae officinalis fermented product with oil-controlling and dandruff-removing effects as well as preparation and application of the cortex magnoliae officinalis fermented product. The preparation method comprises the following steps: performing ethanol ultrasonic extraction on officinal magnolia bark powder to obtain an officinal magnolia bark extract; adding mangnolia officinalis, honeysuckle, green tea and pericarpium citri reticulatae powder into pure water, performing enzymolysis treatment by adopting cellulase and pectinase, then adding a carbon source, prebiotics and inorganic salt, performing high-temperature sterilization, performing cooling, then adding a mangnolia officinalis extract, and performing uniform mixing so as to obtain a fermentation culture medium; the method comprises the following steps: inoculating an aspergillus seed solution and a saccharomyces cerevisiae seed solution into a fermentation culture medium for first-step fermentation, heating and inactivating, cooling, inoculating fruit wine yeast for second-step fermentation, and sterilizing at high temperature, cooling and filtering after fermentation to obtain filtrate which is the cortex magnoliae officinalis fermented product with the effects of controlling oil and removing dandruff. According to the preparation method, enzymolysis and fermentation technologies are combined, and the honeysuckle, the green tea and the pericarpium citri reticulatae are fermented together, so that the antibacterial, anti-dandruff and oil-control effects of the mangnolia officinalis can be synergistically improved.

This invention relates to the technical field of deep processing of sturgeon by-products, and particularly to a sturgeon tendon peptide with antioxidant and pancreatic lipase inhibitory activities and its preparation method. The preparation method includes the following steps: mixing sturgeon with water and crushing it to form a first slurry; adding Bacillus licheniformis alkaline protease to the first slurry for a first hydrolysis; adding Bacillus subtilis neutral protease to the first hydrolysate for a second hydrolysis; adding a complex enzyme to the second hydrolysate for a third hydrolysis to obtain a sturgeon tendon hydrolysate; filtering the sturgeon tendon hydrolysate to remove impurities to obtain a filtrate, which is then filtered again to retain polypeptides, thus obtaining the sturgeon tendon peptide; wherein the complex enzyme includes pectinase and amylase. Using this method, a sturgeon tendon peptide with high glycosaminoglycan content can be obtained, which exhibits pancreatic lipase inhibitory activity, antioxidant activity, Staphylococcus aureus inhibitory activity, and prebiotic effects that promote the proliferation of Lactobacillus plantarum and Lactobacillus fermentum.

The present application belongs to the technical field of biological fermentation, and discloses a natural plant fermentation liquor, which is prepared from acanthopanax, angelica sinensis, rosa davurica, phellinus baumii, tea leaves, water, mixed enzymes and mixed bacterial agents; wherein the mixed enzymes include cellulase, pectinase and tannase, and the mixed bacterial agents include lactobacillus plantarum, schizosaccharomyces and lactobacillus acidophilus.The natural plant fermentation liquor has high safety, good clarity after adjusting the concentration of crude drugs, and can be added into a cosmetic matrix.The preparation method is simple, and the effective active ingredients of the natural plants and tea leaves are extracted by the synergistic effect of bacteria and enzymes to the maximum extent.In addition, the present application also discloses the application of the natural plant fermentation liquor in preparing cosmetics for treating oily sensitive skin.

The invention belongs to the technical field of food packaging and fresh-keeping materials, and discloses an ethylene adsorption and pH / pectinase double-response intelligent antibacterial composite film as well as a preparation method and application thereof. The composite film comprises a base film and a functional carrier distributed in the base film, the functional carrier is a material ZIF-8-cinnamyl aldehyde-pectin capable of adsorbing ethylene and responding to pH and pectin, and the base film comprises a film-forming polymer and a natural antibacterial agent. According to the composite film, efficient adsorption of ethylene released in the storage period of fruits and vegetables is achieved through a porous structure of ZIF-8, meanwhile, a synergistic effect is formed by an acid environment naturally generated in the fruit and vegetable ripening and rotting process and pectinase, and intelligent slow release of cinnamyl aldehyde loaded on ZIF-8 is accurately triggered; cinnamyl aldehyde can form a double-channel intelligent antibacterial system with the natural antibacterial property of chitosan in a film base material and the metal ion antibacterial property of ZIF-8, maturation and aging of typical respiratory climacteric fruits and vegetables can be remarkably delayed, and the antibacterial film has extremely high industrial application potential.

The invention relates to a probiotic fermented fruit and vegetable juice beverage and a preparation method thereof, and belongs to the technical field of food. The invention provides a preparation method of a probiotic fermented fruit and vegetable juice beverage, which mainly comprises the following steps: mixing fruit and vegetable raw materials with deionized water, homogenizing at high pressure, adding polydextrose and resistant starch, stirring for dissolving, sieving, adjusting the pH value, adding pectinase and cellulase, performing enzymolysis, inoculating compound bacteria into enzymatic hydrolysate, performing two-stage fermentation, and obtaining the probiotic fermented fruit and vegetable juice beverage. And adding a fructus momordicae extract into the obtained fermentation liquor, sieving, carrying out pasteurization, immediately cooling to 4 DEG C, filtering, and carrying out sterile filling, thereby obtaining the fructus momordicae health-care wine. The apple, the kale, the jerusalem artichoke, the mandarin orange, the momordica grosvenori extract and the like are compounded to provide multiple trace element supplementation for a human body, lactic acid and short-chain fatty acid are generated in the synergistic double-bacterium fermentation process, and intestinal tract movement is effectively promoted.

The invention relates to a method for extracting and purifying lycium barbarum polyphenol by combining bacteria and enzymes. The method comprises the following steps: pretreating lycium barbarum fruits to obtain lycium barbarum powder; extracting the wolfberry powder by using a first solvent to obtain a first crude extract; fermenting the first crude extract with lactobacillus plantarum to obtain a second crude extract; performing enzymolysis on the second crude extract by using pectinase, hemicellulase and beta-glucosidase in sequence to obtain an enzymolysis extracting solution; adsorbing and purifying the enzymolysis extracting solution by using first ion exchange resin, washing and eluting to obtain a first eluent; adsorbing and purifying the first eluent by using second ion exchange resin, washing and eluting to obtain a second eluent; and concentrating and drying the second eluent to obtain wolfberry polyphenol powder. According to the method disclosed by the invention, the fermentation of lactobacillus plantarum is combined with the synergistic effect of pectinase, hemicellulase and beta-glucosidase, polysaccharide in a crude extract is decomposed, polyphenol is released and combined, the extraction rate and the purity of the polyphenol are improved, and meanwhile, a continuous purification process of macroporous resins AB-8 and D-101 is combined, so that the product quality is further improved.

The invention discloses a method and a system for producing high-purity medium-chain fatty acid (MCFA) based on waste molasses two-stage regulation fermentation. Comprising the following steps: (1) diluting waste molasses, then adding a compound enzyme agent of pectinase, beta-glucanase and cellulase, and coupling microwave to assist treatment; (2) inoculating the pretreated waste molasses with a composite flora containing a clostridium kluyveri mutant strain and a Megasphaera elsdeni engineering bacterium, and carrying out a fermentation treatment on the waste molasses, wherein the composite flora contains the clostridium kluyveri mutant strain and the Megasphaera elsdeni engineering bacterium; (3) sequentially performing two-stage dynamic regulation and control fermentation on the waste molasses inoculated with the composite flora through a pH-stat control strategy to realize efficient conversion from butyric acid to hexanoic acid / octanoic acid; and (4) a hydrophobic hollow fiber membrane module is adopted to realize on-line removal of the product, and the inhibition effect of the product is relieved. According to the technology, the yield of the MCFA produced from the waste molasses reaches 0.45 g / g COD, the cost is reduced by 68% compared with that of a traditional substrate, and a new way is provided for recycling of sugar manufacturing waste.

The invention relates to the technical field of traditional Chinese medicine effective component extraction, and provides an efficient extraction and purification process and application of icariin in plateau herba epimedii, the efficient extraction and purification process of icariin in plateau herba epimedii comprises the following steps: S1, epimedium leaves are crushed and sieved to obtain epimedium powder; s2, adding an ethanol solution into the herba epimedii powder, then adding a compound enzyme, performing ultrasonic treatment, inactivating the enzyme, performing suction filtration, and collecting filtrate to obtain an icariin crude extract; s3, diluting the crude icariin extract, adjusting the pH value to 5-6, carrying out chromatographic purification and elution, and collecting the eluate; s4, performing vacuum concentration on the eluent, and performing spray drying to obtain a pure icariin product; the compound enzyme comprises cellulase, pectinase and alpha-mannosidase in a mass ratio of 3: 1: (0.2-1.0). By means of the technical scheme, the problem that in the prior art, the extraction rate of icariin in plateau herba epimedii is low is solved.

The invention relates to the technical field of wine brewing, and discloses a bamboo leaf powder added distilled liquor and a preparation method thereof, and the distilled liquor is prepared from 75-85 parts of grain powder and 15-25 parts of enzyme-deactivated bamboo leaf powder. The preparation method comprises the following steps: mixing the raw materials to obtain a dry mixture; adding a compound enzyme preparation containing cellulase and pectinase, preserving heat at 50-55 DEG C, performing enzymolysis and moistening, destroying a fiber structure and converting fermentable sugar; cooking the moistened material, and adding a saccharifying enzyme for saccharifying; primary fermentation is performed at 28-32 DEG C, and then secondary fermentation is performed at 22-25 DEG C; during distillation, foreshot with the expected wine yield of 1.5%-2.0% is intercepted and abandoned to remove methanol, fractions with the volume of 50% or above are collected to obtain raw wine, and the wine is obtained through ageing. The raw material utilization rate and the wine yield are improved through enzymolysis, the methanol content is controlled through temperature-variable fermentation and precise cut distillation, the raw and green taste of bamboo leaves is eliminated, and the finished wine has the unique composite style of bamboo fragrance and grain fragrance.

The invention discloses a method for generating rare ginsenoside Rh2, which comprises the following steps: adding common glycol type ginsenoside into aspergillus brazilis fermentation liquor for fermentation, and sterilizing after fermentation to obtain a fermentation product; and carrying out enzymolysis by using beta-glucanase and pectinase, and carrying out enzyme deactivation after the enzymolysis is finished, so as to obtain the rare ginsenoside Rh2. The invention also provides the rare ginsenoside Rh2 prepared by the method and application of the rare ginsenoside Rh2. The common glycol type ginsenoside is efficiently and quickly converted into the rare ginsenoside Rh2 through the synergistic interaction of the aspergillus brazilis, the beta-glucanase and the pectinase; the rare ginsenoside Rh2 has the advantages of being simple in preparation method, easy to implement, low in cost, environmentally friendly, free of pollution and the like, and the generated rare ginsenoside Rh2 shows excellent skin care and repairing effects and has wide market prospects when applied to cosmetics.

The invention relates to a multi-component ginseng extract containing ginseng polypeptide and a preparation method of the multi-component ginseng extract. The preparation method comprises the following steps: S1, preparing ginseng powder from a ginseng raw material; mixing the ginseng powder with an acidic buffer solution, and carrying out presoaking treatment and homogenate dissolution promoting treatment to obtain ginseng primary pulp; s2, mixing the wall-breaking enzyme system with the ginseng primary pulp, and performing acid wall-breaking treatment to obtain wall-broken primary pulp; mixing an invertase system with the wall-broken primary pulp, and carrying out enzymolysis synchronous glucoside conversion treatment to obtain a crude extract; s3, filtering and separating the crude extracting solution to obtain an extract containing the ginseng polypeptide; the pH values of the ginseng primary pulp, the wall-broken primary pulp and the crude extract are in a range of 4.0-6.0; the wall breaking enzyme system comprises pectinase and cellulase; the invertase system comprises beta-glucosidase and acid protease. The technical problems that in the prior art, a ginseng extract is complex in extraction process, multiple active ingredients are difficult to efficiently extract at the same time, the product quality is low, and the biological activity is poor are solved.

The invention discloses a method for preparing live pig feed through mixed solid-state fermentation of feed rape and rapeseed meal. The method specifically comprises the following steps: harvesting feed rape from a full-bloom stage to a final bloom stage, adding rapeseed dregs, and uniformly mixing to obtain a fermentation substrate with the water content of 55-65%; spraying the compound enzyme bacterium preparation on the fermentation substrate, uniformly stirring, finally compacting by using a packer, sealing, packing and storing, and fermenting for 45 days; the compound enzyme bacterial preparation comprises a bacterial agent and an enzyme agent; the fungicide comprises lactobacillus plantarum, bacillus subtilis, saccharomyces cerevisiae and aspergillus niger; the enzyme agent is prepared from phytase, cellulase, hemicellulase, pectinase, tannase, xylanase and alpha-galactosidase. The feed rape and the rapeseed meal are subjected to mixed solid fermentation, so that the content of phytic acid, glucosinolate and crude fiber is greatly reduced, the content of crude protein is increased, and the nutritional quality of the feed is remarkably improved. The fermented feed is used for replacing part of corn, soybean meal and wheat bran, and the use amount of concentrated feed in live pig breeding is reduced.

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 discloses a leontopodium alpinum callus extract as well as a preparation method and application thereof, and belongs to the technical field of plant active ingredient extraction. The leontopodium alpinum callus extract is prepared by the following steps: mixing leontopodium alpinum callus freeze-dried powder with a buffer solution, adding cellulase, pectinase and beta-glucanase, uniformly mixing, reacting to obtain primary enzymolysis slurry, adjusting the primary enzymolysis slurry to be neutral, adding phospholipase A2, stirring, reacting to obtain deep enzymatic hydrolysate, filtering, washing, and drying to obtain the leontopodium alpinum callus extract. Transferring into an extraction kettle, adding an entrainer, and extracting to obtain a leontopodium alpinum extract; dissolving soybean phospholipid and cholesterol in ethanol to obtain an organic phase; dispersing the leontopodium alpinum extract in a buffer solution to obtain an active matter water phase; and injecting the organic phase into the active matter water phase, stirring, carrying out reduced pressure distillation, and homogenizing. The preparation method provided by the invention can efficiently and completely obtain the active component, and the nano-liposome formed by phospholipid molecules can effectively improve the stability of the active component.

The invention belongs to the technical field of plant fermented beverages, and particularly relates to a synergistically fermented composite plant beverage and a preparation method thereof. The preparation method comprises the following steps: sieving platycodon grandiflorum and liquorice, and then carrying out ultrasonic pretreatment and cold extraction to obtain a platycodon grandiflorum and liquorice cold extraction solution; adding pectinase and beta-glucosidase into the pear juice, and carrying out enzymolysis composite treatment, so as to obtain pear juice after enzymolysis; mixing the platycodon grandiflorum and liquorice cold extraction liquid and the pear juice subjected to enzymolysis to obtain a cold extraction mixed liquid, and then inoculating a combined strain for fermentation to obtain a fermented mixed liquid; and performing molecular distillation and concentration on the fermentation mixed solution, and then performing high-pressure carbon dioxide sterilization and photodynamic sterilization in sequence to obtain the product. According to the preparation method disclosed by the invention, the preparation time is effectively shortened, the energy consumption is reduced, the preparation efficiency is improved, and the prepared composite plant beverage is high in content of active ingredients and nutrient elements such as GABA, platycodin and the like, long in storage time and high in storage stability.

The invention relates to a special microbial agent fertilizer for konjak, and aims to break through the industrial bottlenecks of high incidence of soft rot, damage caused by waterlogging stress and glucomannan synthesis obstacles in konjak cultivation. According to the core technical scheme, the activity of soft rot fungus pectinase is inhibited in a targeted mode through clostridium butyricum, and efficient polymerization of gulcomannan molecular chains is driven in cooperation with a hydroxyproline precursor provided by fish meal; a sulfonic acid group of biochemical potassium fulvate is used for blocking waterlogging free radical poison, and a brown sugar-trehalose carbon source ratio is optimized to stabilize cell osmotic pressure in an expansion period; and a supplementary application mechanism based on a precipitation threshold (greater than or equal to 10mm) and a copper preparation application isolation regulation are established in a matched manner. According to the technology, the three-effect synergy that the soft rot prevention and control rate is larger than 90%, the glucomannan viscosity improvement rate is larger than 70% and the waterlogging survival rate is larger than 85% is achieved, and the core restriction of high-yield and high-quality production of the konjak is systematically solved.

The invention discloses a brewing method of kiwi fruit and roxburgh rose compound fruit wine, which comprises the following steps: raw material pretreatment: uniformly mixing kiwi fruit normal juice and roxburgh rose normal juice according to a volume ratio of 0.25-0.5, adjusting the pH value to 3.5-4.5 by using edible baking soda, adding 0.3-0.7 g / L of potassium metabisulfite and 0.2-0.4 g / L of pectinase, and performing enzymolysis in a water bath at 40-50 DEG C for 1.5-2.5 hours to obtain fermentation liquor; yeast activation: adding Angel fruit wine yeast accounting for 0.1-0.5% of the mass of fermentation liquor into a sucrose aqueous solution accounting for 2-5% of the mass of the fermentation liquor, and activating in a constant-temperature water bath at 30-40 DEG C for 30-50 minutes; fermentation: inoculating the activated yeast into the fermentation liquid, controlling the initial sugar degree to be 20-26%, and performing sealed fermentation at 24-28 DEG C for 5-7 days; post-treatment: after fermentation is finished, pasteurizing in a water bath at 60-70 DEG C for 20-40 minutes, clarifying, and filtering with double-layer gauze to obtain the kiwi fruit and roxburgh rose compound fruit wine.

The invention relates to an extraction process of total flavonoids of gold-edge roses, and aims to solve the technical problems of low extraction rate, easiness in pyrolysis inactivation of components and poor stability in the existing extraction technology. The invention provides an enzymatic wall breaking-in-situ inclusion synergistic extraction scheme, which is technically characterized in that in a pure water system, the directional degradation effect of pectinase on a cell wall pectin matrix is utilized, and in-situ encapsulation protection of beta-cyclodextrin on dissolved active molecules is matched; enzymolysis and clathration processes are synchronously executed under a mild temperature condition, so that instantaneous steady-state locking is carried out on heat-sensitive flavone while physical wall breaking is realized. According to the process, the yield of total flavonoids is remarkably increased, oxidative degradation in the extraction process is effectively inhibited, and the obtained product is good in water solubility and physical and chemical stability. No organic solvent is needed in the whole process, conditions are mild, and a new path is provided for efficient extraction of active ingredients of the gold-edge roses.

The invention provides a traditional Chinese medicine composition for reducing blood sugar and blood pressure and a preparation method thereof, and belongs to the technical field of biological medicine, the composition comprises ivory white eggplant extract, parsley extract, banana zucchini rattan extract, coloured bean puffball extract, eucommia ulmoides glycoside and puerarin. The preparation method comprises the following steps: carrying out common enzymolysis on ivory white eggplant by using cellulase, pectinase and papain, and purifying by using an XAD-16 macroporous resin column and a Sephadex LH-20 gel column to obtain an ivory white eggplant extract; the method comprises the following steps: extracting parsley with an ethanol aqueous solution, and purifying with an AB-8 macroporous adsorption resin column to obtain a parsley extract; the preparation method comprises the following steps: extracting banana zucchini rattan by using an ethanol water solution, and purifying by using a D101 macroporous adsorption resin column to obtain a banana zucchini rattan extract; colored bean puffball is subjected to common enzymolysis with chitinase and ficin, extracted with a two-phase solvent and purified with an HPD-100 macroporous adsorption resin column, and the colored bean puffball extract is prepared. All the components are matched to realize synergy of reducing blood sugar and blood pressure.

This invention belongs to the field of alcoholic beverage processing technology, specifically relating to a high-purity ginkgo wine and its preparation method. The preparation method comprises the following steps: ginkgo slurry undergoes preliminary enzymatic hydrolysis with neutral protease and amylase, followed by secondary enzymatic hydrolysis with pectinase and sodium bisulfite; brewing yeast fermentation broth is added for pre-fermentation; glutamine transaminase, *Saccharomyces cerevisiae* fermentation broth, and *Candida valerate* fermentation broth are added for post-fermentation; and finally, distillation and filtration are performed to obtain the ginkgo wine. This invention achieves complete decomposition and fermentation of ginkgo kernels through a two-step enzymatic hydrolysis and two-step fermentation process. The preparation method has advantages such as simple process and low cost, which is beneficial for industrial production; the prepared ginkgo wine has advantages such as clarity, strong aroma, high alcohol content, and low acidity.

The invention relates to the technical field of biology, and discloses high-activity black fungus dry powder as well as a preparation and a preparation method thereof, and the black fungus dry powder is prepared by the following steps: selecting high-quality black fungus in northeast as a raw material, and performing primary washing, fine washing, color protection and draining pretreatment at normal temperature in a dark place; carrying out compound enzymolysis by using cellulase and pectinase under a low-temperature acidic condition; power frequency ultrasonic-assisted extraction is set; drying under a vacuum freezing condition until the moisture is less than or equal to 8%; according to the process disclosed by the invention, the raw materials are selected, and multi-step cooperative treatment of low-temperature enzymolysis wall breaking, ultrasonic enhanced mass transfer, vacuum freeze-drying keep-alive and sterile post-treatment is combined, so that active ingredients of polysaccharide, melanin and triterpenoids are fully reserved, and the process is simple and convenient to operate, low in cost and suitable for large-scale production. Therefore, the extraction efficiency and bioavailability are improved, the hygienic safety and storage stability of a finished product are guaranteed, and a foundation is laid for subsequent development of diversified black fungus preparations.

This invention discloses an integrated micro-aqueous degumming and peeling method for fresh coffee cherries, belonging to the field of fresh coffee cherry processing technology. The method includes: micro-aqueous degumming of fresh cherries using a pretreatment solution containing sodium citrate and sodium chloride; biological degumming using a specialized composite degumming enzyme composed of pectinase, cellulase, and calcium chloride; adding chitosan to the wastewater after rinsing for composite coagulation, followed by solid-liquid separation to obtain recycled water; and finally drying to obtain coffee beans in their shells. This invention utilizes sodium citrate to chelate calcium bridges to degrade the pectin cross-linking structure and sodium chloride to compress the double electric layer and reduce slurry viscosity, achieving efficient mass transfer and rapid degumming under micro-aqueous conditions. Furthermore, it utilizes residual salts to achieve pH anchoring and ionic strength regulation, promoting the formation of a dense aggregated phase between pectin degradation products and chitosan, solving the industry problems of difficult micro-aqueous system treatment and unstable recycled water reuse. This invention reduces water consumption by more than 90% compared to traditional washing methods, achieves thorough degumming, preserves the complete flavor of coffee beans, has low equipment costs, and enables sustainable closed-loop production, making it suitable for industrial application in small-scale coffee processing plants.

The invention belongs to the field of food engineering and traditional Chinese medicine functional foods, and discloses a preparation method of a tremella and ginseng composite freeze-dried product, which comprises the following steps: S1, preparing a decoction, weighing poria cocos, Chinese yam and other medicinal materials and ginseng slices according to a ratio, soaking, taking out the ginseng slices for later use, decocting the remaining medicinal materials, and filtering to obtain the decoction; s2, preparing a radix ophiopogonis zymolyte, namely crushing radix ophiopogonis, dissolving, adding a compound enzyme (cellulase: pectinase = 2: 1) for enzymolysis, and performing enzyme deactivation and concentration to obtain the zymolyte; s3, the tremella is boiled to produce glue, the soaked tremella and the medicine soup are mixed and boiled, and the radix ophiopogonis zymolyte, the ginseng powder and the sweetening agent are added; s4, molding and filling into a mold: filling the white fungus thick soup into the mold, and embedding the soaked ginseng slices, Chinese wolfberry fruits and red date slices; and S5, freeze-drying and packaging, namely sealing after pre-freezing and sublimation drying. According to the preparation method, the rehydration time of the product is less than or equal to 67 seconds, the retention rate of ginsenoside is greater than or equal to 90% and the distribution of ingredients is uniform and visual through segmented ginseng treatment (slice embedding and powder supplementing), radix ophiopogonis enzymolysis and process parameter standardization, so that the preparation method is suitable for industrial production of health-care foods and ready-to-eat foods.

This invention discloses a low-temperature enzymatic hydrolysis compound beverage made from edible and medicinal plants, and its preparation method. Using jujube powder as a base, at least two kinds of dried powders from medicinal and edible plants are compounded. Enzymatic hydrolysis is performed using a compound enzyme containing cellulase, pectinase, and acidic protease at 45-50℃ and pH 4.0-5.0. The product is then subjected to enzyme inactivation and solid-liquid separation (filtration / centrifugation or a combination thereof). Amylase can be added for high-starch / polysaccharide raw materials. The product contains no added flavorings, colorings, sweeteners, or preservatives. After 12 months of storage at room temperature, the sedimentation rate is ≤0.5%, and the retention rate of active ingredients is 26%-31% higher than that of traditional high-temperature processes. The process is highly versatile and can be adapted to different separation methods, enabling the industrial production of clean-label, highly stable plant-based beverages.

The invention belongs to the cross field of functional food processing and diabetes adjuvant therapy, and discloses a high-activity sugarcane hypoglycemic beverage and a preparation method of a prebiotic additive thereof. The method comprises the steps of sugarcane raw material separation, supercritical CO2 extraction of active components of sugarcane peel (the temperature is 35-45 DEG C, the pressure is 20-30 MPa, and the time is 60 + / -10 min), enzymolysis synergistic squeezing (compound enzymes comprise glucose isomerase, cellulase and pectinase), graded membrane separation desugaring and active compounding (the sugar degree is adjusted to 6.0 + / -0.5 degree Bx) and the like, and the blood glucose reducing beverage containing 15-18 mg / L of octacosanol, 105-120 mg / L of sugarcane polyphenol and 5.5-6.5 degree Bx is prepared. Meanwhile, the membrane separation trapped fluid is processed into the prebiotic additive of which the water-soluble dietary fiber is greater than or equal to 65% and the prebiotic activity index is greater than or equal to 2.8. The invention solves the problems of active ingredient loss, inaccurate sugar degree regulation and control and the like in the prior art, and is suitable for the development of functional foods for adjuvant therapy of diabetes mellitus.

The invention discloses a preparation method of a breathable antibacterial composite fabric, and particularly relates to the field of layered fabrics. The method comprises the following steps: by taking poplar fallen leaves as a raw material, crushing, immobilizing by glutaraldehyde, and sequentially treating by pectinase, cellulase and alkaline hydrogen peroxide to form an immobilized cell template with a cell wall microstructure; then, a mixed solution of chitosan, an antibacterial agent and a cross-linking agent permeates into gaps of the template, the antibacterial agent is covalently grafted to the chitosan through a Michael addition reaction, the cell template is removed through EDTA dissolution, and a porous antibacterial layer is reserved; and finally, compounding the keratin microspheres and the silk fibroin-hydroxyethyl methylacrylate copolymer, coating two sides of the antibacterial layer with the compounded keratin microspheres and silk fibroin-hydroxyethyl methylacrylate copolymer, and initiating crosslinking by ultraviolet light to form a compact and breathable microporous coating layer. By means of bionic structure design and a covalent grafting technology, efficient unification of the antibacterial function and the air permeability is achieved.

The present application belongs to the technical field of pulping and papermaking, and provides a method for preparing a cotton-stalk biochemomechanical pulp. The present application provides a method for preparing a cotton-stalk biochemomechanical pulp, the method comprising the following steps: cutting cleaned and dried cotton stalks, and then sequentially performing pre-steaming and a screw extrusion fiberization treatment; immersing the defibrated cotton stalks into a buffer solution of cellulase to perform an enzymatic treatment for a set period of time, and then immersing same into a hot alkali solution; sequentially subjecting the cotton stalks, which have been subjected to a hot alkali impregnation treatment, to high-consistency pulp refining and a latency removal treatment, and then subjecting the resulting coarse pulp to a second-stage enzymatic treatment by using a compound enzyme of xylanase and pectinase; and subjecting the pulp, which has been subjected to the second-stage enzymatic treatment, to pulp screening and PFI beating, so as to obtain a cotton-stalk biochemomechanical pulp.

The present invention relates to a process for purifying phycocyanins from a solution comprising phycocyanins and glycogen, said phycocyanins being produced by microorganisms belonging to the order Cyanidiales, characterized in that it comprises (i) an enzymatic degradation step of glycogen with an enzyme suitable for degrading glycogen at a pH below 6 and a reaction temperature below 40°C, said enzyme being selected from a pectinase, a glucoamylase, or a mixture of a pectinase and a pullulanase, and (ii) a step of separating phycocyanins from the glycogen degradation products.

This disclosure provides a method for extracting bioactive substances from microalgae in high-salt-alkali environments, specifically including low-temperature plasma pretreatment; mixed enzymatic hydrolysis to break down cell walls, the mixed enzymes including cellulase and pectinase; ultrasonic extraction with a salt-tolerant extract; and purification by aqueous two-phase extraction followed by hydrophobic chromatography. The technical solution disclosed in this invention solves the problems of low extraction rate, high cost, and salt-alkali interference in the existing extraction of bioactive substances from high-salt-alkali microalgae, achieving (1) increasing the extraction rate of bioactive substances from high-salt-alkali microalgae to ≥90%; (2) shortening the purification process to ≤24 hours, with a target product purity of ≥95%; and (3) reducing the interference of the salt-alkali environment on the extraction process and reducing the amount of organic solvent used by more than 30%.