168 results about "Tannase" patented technology

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 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.

The invention discloses a method of tea essence or tea aroma reinforced in aroma is obtained by making glycoside splitting enzyme act on tea leaves in and/or after treating the tea leaves with tannase.

The invention relates to a method of using pomegranate rind as raw material to prepare ellagic acid by enzymatic method, belonging to the food, medical and chemical fields. The method uses the pomegranate rinds which are numerously discarded by people in China as raw materials to extract ellagitannin. The characteristics of high catalysis efficiency, strong selectivity, moderate processing conditions, and the like of enzyme are used to obtain tannase containing degraded ellagitannin through fermentation. The enzymatic reaction between the tannase and the ellagitannin happens to generate the ellagic acid. After the solvent crystallization purification, the medical ellagic acid with dear price and high purity is obtained. The method can lower the cost of the raw material, reuse wastes, improve the yield and the purity of the ellagic acid and can be applied to the large scale production.

The invention discloses a preparation method of a biological feed of banana stem leaves, which comprises the following steps of: cutting up the banana stem leaves, then pre-drying till the water content is 70 to 75 percent, adding minor ingredients into the banana stem leaves, then adding cellulase, tannase and third class seed liquid of lactobacillus plantarum, mixing evenly, extracting air, sealing, storing and preparing to obtain the biological feed of banana stem leaves; and the minor ingredients are pineapple peels, papaya peels or molasses. The preparation method uses the banana stem leaves as major raw materials, generates an acid environment by fermentation of lactobacillus to inhibit spoilage micro-organisms, and can fully develop and utilize by products of fruits, reduce tannin content and coarse fibre content of the by product of banana and improve the palatability, digestibility and nutritional value of the feed.

The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.

The invention relates to a method for producing olive juice, which comprises the following steps of: immersing olive pulps in a color fixative, performing enzymolysis by using an enzymatic agent, and juicing to obtain the olive juice. The color fixative is mixed aqueous solution of pawpaw flavone, sodium pyrophosphate and sodium chloride, wherein the mass concentration of pawpaw flavone in the color fixative is 0.05 to 0.15 percent, the mass concentration of sodium pyrophosphate is 0.05 to 0.15 percent, and the mass concentration of sodium chloride is 0.1 to 0.3 percent in mass concentratio. The enzymatic agent is mixed aqueous solution of pectinase and tannase, wherein the mass concentration of pectinase is 0.01 to 0.02 percent, and the mass concentration of tannase is 0.01 to 0.02 percent; and the pH value of the color fixative during immersing and the pH value of the enzymatic agent during enzymolysis are both regulated to between 4 and 5. By the method, the problem of brown stain can be avoided, so the original nutrition ingredients and fresh color and luster and flavor of the olive juice are retained.

The invention provides a compound microorganism bacterium agent for a banana stem and leaf silage and a preparation method of the compound microorganism bacterium agent. The preparation method comprises the following steps: A, preparing a lactobacillus plantarum freeze-dried bacterium agent; B, preparing freeze-dried candida utilis; C, preparing freeze-dried tannase; D, reviving the lactobacillus plantarum freeze-dried bacterium agent, the candida utilis and the tannase in sequence; E, fully stirring the obtained revived bacterium agents to prepare revived water, wherein the bacterium content of the revived water is kept at 10<8>-10<10> cfu/mL; F, cutting banana stems and leaves into pieces with size of 2-4 cm, processing until the water content is about 60-65 percent, uniformly stirring the revived water obtained in the step E and the banana stems and leaves, holding in a fermentation tank, compacting, sealing and keeping out of the sun at normal temperature to prepare the banana stem and leaf silage. By using the method, the waste material can be changed into things of value, tannin which goes against digestion in the banana stems and leaves can be eliminated and passivated, the cellulose content is reduced, the high-quality silage is developed, and great economic benefit is produced.

The invention relates to a tea extracting solution and a preparation method thereof. The preparation method of the tea extracting solution, provided by the invention, comprises the following steps: (1) adding water into tea and performing water bath extraction to obtain a water extract; (2) performing enzymolysis: cooling the water extract obtained in the step (1), adding enzyme into the water extract and performing enzymolysis at the temperature of 30 to 50 DEG C for 1 to 6 hours, wherein the enzyme consists of protease, cellulase and tannase, the mass percentage of protease to the tea is more than 0 and less than or equal to 1.3%, the mass percentage of cellulase to the tea is more than 0 and less than or equal to 1.7% and the mass percentage of tannase to the tea is more than 0 and less than or equal to 1.3%; and (3) performing enzyme deactivation. When the tea extracting solution is prepared, enzymolysis is conducted by composite enzyme consisting of protease, cellulase and tannase, so under the combined action and the mutual influence of various enzyme, the quality of the obtained tea extracting solution is greatly improved, and the tea polyphenol content, the free amino acid content and the solid matter content of the tea extracting solution are obviously increased.

The invention belongs to the technical field of extraction of natural products and in particular relates to an extraction method for blueberry anthocyanin. The extraction method comprises the following steps: firstly, crushing blueberries into blueberry pulp; then, adding a biological complex enzyme for enzymolysis; carrying out ultrasound-assisted extraction, centrifuging and collecting supernatant, carrying out ultrafiltration concentration and spray drying to obtain the anthocyanin. The biological complex enzyme is a compound of acidic cellulase, acidic sucrase and tannase. The blueberry anthocyanin extracted by adopting biological complex enzyme enzymolysis and ultrasound-assisted extraction manners is high in purity and low in cost, and the operation is simple and convenient; an extraction process is green and environmentally friendly; an anthocyanin product has no residues of toxic chemical reagents and the obtained anthocyanin is safer and more reliable; the extraction efficiency of the anthocyanin reaches 90 percent or more.

The invention relates to a method and a device for preparing gallic acid. The method for preparing the gallic acid comprises the following steps of: (1) preparation of immobilized tannase: an immobilized vector of tannase is soaked with deionized water, and is cross-linked with glutaraldehyde, and then the tannase is added to complete the immobilization of the tannase; and (2) preparation of the gallic acid: a raw material containing tannin is leached with water and is filtered, and then the immobilized tannase is added into a tannin leaching liquid to be subjected to enzymatic hydrolysis, bleaching, filtering, concentration, crystallization, centrifugation and vacuum drying to obtain the gallic acid. The invention also comprises a device for preparing the gallic acid, which comprises a tannase immobilizing device and a gallic acid preparing device. In the invention, by immobilizing the tannase, the thermal stability and the pH application range of the enzyme are improved; the operation is simple, safe and stable; and the production cost is low, and the large-scale production is convenient.

The invention discloses a preparation method of instant tea powder. The preparation method comprises the following steps: (1) inoculating Aspergillus niger and aspergillus oryzae strains into a Czapek Dox Agar medium for activation; (2) directly inoculating activated strains into a tea solid medium for fermentation, thereby obtaining a tea semi-finished product, or inoculating activated strains into a fermentation medium for fermentation so as to obtain fermentation liquor rich in cellulose, pectinase, tannase and protease; (3) directly extracting the tea semi-finished product obtained in the step (2), thereby obtaining a tea extracting solution with high brix degree; or adding fermentation liquor obtained in the step (2) in the tea extracting process to obtain a tea extracting solution with high brix degree; and (4) filtering, clarifying, condensing and drying the tea extracting solution obtained in the step (3) so as to obtain the instant tea powder. The preparation method disclosed by the invention is low in cost, wild in extraction condition, and is capable of not only greatly improving the tea extraction rate, but also greatly preserving thermal-sensitivity ingredients in tea leaves, thereby obtaining high-fragrance instant tea.

A processing method for improving the aftertaste sweet of a tea drink belongs to the technical field of processing methods of tea drinks. The method comprises the following processing steps: tea breaking, extraction, filtering, enzymolysis treatment, ultrasonic treatment, clearing, blending, sterilization and filling. According to the method, extraction is conducted for a short time at a low temperature, and then an extract is subjected to treatment with a compound enzyme consisting of tannase, esterase and glycosidase and ultrasonic treatment; the tea drink processed by the method has the characteristics of fresh, mellow and refreshing taste, good aftertaste sweet and the like.

The invention relates to a method for processing coldly-dissolved white tea powder. White tea is used as a raw material and is added with water in proper amount for extraction; extracting solution is obtained by the procedures of filtration, enzymolysis, condensation, drying and the like; during extraction, iso-ascorbyl sodium accounting for 0.03 percent of water content is added into water, thereby playing a role in color protection to the tea extracting solution and oxidation resistance, effectively reserving tea polyphenol and other effective components in tea leaves and reserving the original flavor of the tea leaves as much as possible; the tea extracting solution is filtered and added with 0.1 percent tannase for enzymolysis (the tannase is added according to the content of a solid-containing substance), thereby reducing the bitter and harsh taste, improving the mouthfeel and increasing the quality of a product; the product is refrigerated and kept stand to improve the solubility of the product in order that the product can be dissolved into ice water at a temperature of between 5 and 8 DEG C and is convenient to drink.

The invention provides a multienzyme complex preparation and a preparation method and application thereof. The multienzyme complex preparation is characterized by being prepared by adding water to multienzyme complex, wherein the weight ratio of the multienzyme complex to the water is 1:(50-100); and the multienzyme complex comprises the following components in parts by weight: 30-35 parts of laccase, 25-35 parts of xylanase, 10-20 parts of pectinase, 0.1-10 parts of amylase, 0.3-10 parts of lipase, 0.1-5 parts of tannase, 0.1-3 parts of coenzyme, 0.1-3 parts of stabilizing agent and 0.3-25 parts of diatomite. The multienzyme complex preparation can be applied to the preparation process of the fiber pulp for papermaking, the fiber pulp in accordance with the papermaking production requirement can be obtained without further adopting the high-temperature/pressure chemical cooking method in the pulping process, and the original lignin can be preserved to the greatest extent in the fiber pulp preparing process.

The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and an enzyme preparation having a polygalacturonase activity of 20000 U/g or more to a tea raw material and extracting the desired tea extract from the mixture. According to this process, a tea-leaf-derived cell wall component that cannot be decomposed or extracted by conventional enzymatic tea leaf extraction techniques can be extracted, and a protein of which the extraction becomes possible through the success of the decomposition of the cell wall component can be further decomposed into an amino acid. As a result, it becomes possible to produce a tea extract which contains an amino acid in abundance and is rich in sweet flavor, robust flavor and "umami" (tasty) flavor in high yield.

The invention provides a preparation method for bacteriostatic seabuckthorn seed polypeptide. The preparation method comprises the following steps: soaking seabuckthorn seed slag for treatment, conducting hydrolytic treatment on the seabuckthorn seed slag with complex enzyme of tannase and phytase, hydrolyzing protein in zymolyte with the combination of acidic protease and papayotin, standing polypeptide hydrolysate at a low temperature for one night, removing macromolecular impurities through low-temperature high-speed centrifugation, and concentrating and drying centrifugation supernatant fluid to obtain the bacteriostatic seabuckthorn seed polypeptide. Extracorporeal bacteriostatic cultivation experiments show that the polypeptide has a favorable restraining effect for common bacteria such as colibacillus coli and salmonella. The polypeptide is good in taste, has no side effects, and can be added into food or fodder as a preservative agent.

The invention discloses preparation and application technologies of immobilized tannase and in particular relates to preparation of durable immobilized tannase and a technological method for preparing gallic acid by hydrolyzing tannic acid through the immobilized tannase. When the immobilized tannase disclosed by the invention is used for producing the gallic acid, the problems of few catalysis batches, high tannic acid residues, low conversion rate and the like when previous tannase is applied can be solved; the invention provides the preparation of the durable immobilized tannase and a novel application technology of the durable immobilized tannase to production of the gallic acid.