170 results about "Tannase" patented technology

The present invention provides nucleotide sequences of Aspegillus fumigatus that encode proteins which exhibit enzyme activities. Vectors, expression constructs, and host cells comprising the nucleotide sequences of the enzyme genes are also provided. The invention further provides methods for producing the enzymes, and methods for modifying the enzymes in order to improve their desirable characteristics. The activities displayed by the enzymes of the invention include those of a tannase, cellulase, glucose oxidase, glucoamylase, phytase, beta-galactosidases, invertase, lipase, alpha-amylase, laccase, polygalacturonase or xylanase. The enzymes of the invention can be used in a variety of industrial processes. Enzymatically active compositions in various forms as well as antibodies to the enzymes and fragments thereof, are also provided.

A production method for improving quality of summer green tea comprises picking summer fresh tea, spreading at 18-22deg.C for 20-25h, evaporation deenzyming under 0.03kg / m2-0.05kg / m2 for 40-60s, cooling to normal temperature, sprinkling tannase and / or cellulase aqueous solution 0.5-1.5wt. parts for per 45 fresh tea, twisting, unblocking, oven drying, and parching, wherein the enzyme liquid contains tannase and cellulase equal to 15000 u / g tannase powder and cellulase powder 50mg.The method is suitable for improving quality of summer tea with two or three leaves and a bud. The method reduces the content of ester-catechin in summer tea, increases the content of amino acid and soluble sugar, reduces astringency of the tea, and improves the taste of tea, thereby making full use of material of summer tea and improving effectiveness of operations of tea garden.

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 present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

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 provides a processing method of high catechin beverage with low biter taste and belongs to the processing field of food. The processing method comprises the following steps of: 1) taking green broken tea, extracting three times continuously with water so as to obtain an extract liquid I, an extract liquid II and an extract liquid III; 2) coarsely filtering the extract liquid I, the extract liquid II and the liquid III so as to remove tea leaves; 3) respectively processing the extract liquid II and the extract liquid III by use of tannase so as to obtain the corresponding enzymolysis liquid I and enzymolysis liquid II; 4) mixing the extract liquid I, the enzymolysis liquid I and the enzymolysis liquid II to obtain a tea mixed liquid; 5) performing film separation process on the tea mixed liquid so as to obtain clarified tea water; 6) adding VcNa and cyclodextrin into the clarified tea water for mixing so as to obtain the tea beverage; and 7) filtering, sterilizing and bulking the tea beverage to obtain finished products. The tea beverage obtained by the processing method is a green-yellow tea beverage, wherein the content of catechin is more than or equal to 800mg / l; and the tea beverage belongs to a functional tea beverage with pure taste and crisp mouth feel and without obvious bitter taste.

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 described herein encompasses methods and compositions of preventing or treating cancer comprising the administration of a combination of catechins and vanilloids. Compositions of catechins include but not limited to, epigallocatechin gallate (EGCg), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC). In a preferred embodiment the catechins have been treated with tannase. Compositions of vanilloids include, but are not limited to vanillylamine, the head group of capsaicin. The unique compositions of the invention contain various combinations of the catechins and vanilloids, in combination with each other or other therapeutic agents and are used to treat primary and metastatic cancers in humans. The invention also encompasses various modes of administration of the therapeutic compounds, including formulations which may be used as a dietary or nutritional supplement or as a therapeutic compound.

The invention discloses a method for industrially producing high-purity walnut peptide from low-temperature pressed walnut meal as a raw material. According to the method, cold pressed walnut meal istaken as a raw material, is dispersed and hydrated, and then is subjected to enzymolysis with tannase, cellulase and medium-temperature amylase; then, a product is denatured, step-by-step enzymolysisis performed with alkaline protease and neutral protease, enzyme deactivation is performed, centrifugation and plate and frame filtration are performed, and high-purity walnut peptide is obtained. industrial preparation of high-purity walnut peptide is realized economically by scientific optimization of pretreatment, enzymolysis and refining processes, the protein content is 90% or higher, the peptide content is 85% or higher, the relative molecular weight is lower than 2000 Dal, peptide accounts for 85% or higher, the relative molecular weight is lower than 1000 Dal and peptide accounts for50% or higher; the product has good quality and light bitterness, is easily mixed with other food ingredients, and has outstanding effects of strengthening the brain, improving intelligence and enhancing immunity. The walnut peptide can be used as a high-quality functional base material to be widely applied to various food and health products.

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 discloses a method for improving green tea quality by using immobilized tannase. The method comprises the following steps: (1) preparing a mixed gel or magnetic nano particles of Fe3O4; (2) preparing the immobilized tannase; (3) conducting chromatography on green tea. Through the adoption of the method: the clarification level of a tea liquor can be increased, the catechin content in the tea liquor is lowered, the fresh and mellow level of the tea liquor is improved, the quality and stability of the tea liquor are improved, and reference for application of the immobilized tannase is provided.

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 discloses a bleaching compound enzyme for papermaking and a preparation method of the bleaching compound enzyme. The bleaching compound enzyme for papermaking, which has the advantages of complete enzyme system, good bleaching effect, easiness in preservation and good storage stability, is prepared by taking high temperature-resistant alkaline xylanase as main raw material, scientifically compounding a thermophilic bacillus culture, laccase and a medium thereof, dextranase, EDTA (ethylenediaminetetraacetic acid), a protecting agent, an activator, mannose, lipase, tannase, pectase, a whiteness stabilizer, a nonionic surfactant, an antioxidant and the like, completely retaining paper pulp cellulose and simultaneously dissolving out and degrading lignin to the greatest extent. The bleaching compound enzyme disclosed by the invention can significantly improve yield and quality of paper pulp against broad-leaf wood, coniferous wood and reed yellow slurry, and the whiteness is improved by 10.94%, 11.97% and 11.10% respectively; the yellow index is reduced by 39.84%, 37.31% and 24.32% respectively; the amount of conventional chemical products can be saved by 50-60%; and the purposes of reducing cost and protecting an environment are finally achieved.

The invention discloses a method for solving creaming down of green-tea concentrated solution by utilizing a compound-enzyme preparation. The method comprises the procedures of: by adopting green tea as a raw material, extracting, carrying out primary filtration, enzymolysis, refined filtration, concentrating, sterilizing and canning, wherein the enzymolysis comprises the following steps: cooling green-tea extracting solution obtained by primary filtration to be 40-45 DEG C, and adjusting pH of the extracting solution to be 4.5-5.0; adding the compound-enzyme preparation into the extracting solution, carrying out enzymolysis for 50-70 minutes, then cooling enzymatic hydrolysate to be 10-15 DEG C; and the weight percent of the enzyme preparation, the added amount and the content of soluble solids of the green-tea extracting solution is as follows: 0.1-0.4% of tannase, 0.8-4.0% of acid proteinase, 0.5-3.0% of pectinase and 0.4-2.0% of beta-dextranase. The method disclosed by the invention has the advantages that the content of the substances such as tea polyphenol, macromolecular protein, pectin and polysaccharide is reduced by utilizing a compound-enzyme enzymolysis technology so as to inhibit the generation of creaming down of the green-tea concentrated solution.

The invention discloses a processing method of instant black tea powder. The processing method comprises the following steps of crushing black tea leaves so as to obtain black tea powder, mixing the black tea powder with distilled water, sequentially performing mixing and enzymolysis on the mixture of the black tea powder and the distilled water, cellulases, papain, pectinase and tannase, and finally, performing aqueous extraction, reverse osmosis concentration and vacuum freeze drying so as to obtain instant black tea powder. According to the processing method disclosed by the invention, the black tea leaves are used as raw materials, an instant tea extraction process is improved, the fragrance of the instant tea can be improved, original taste of the tea leaves is reserved, and the preprared instant tea powder is high in instant performance, and pure in fragrance and taste, the fragrance and the taste of the prepared instant tea powder are similar with those of original tea, and the instant black tea powder has the soup color of the original tea. Precipitants are not generated, and the instant black tea powder can be directly drunk, and has important significance in the expansion and the development of markets of the instant tea.

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 tannase high-producing strain and a preparation method thereof. The preparation method comprises the following steps of: taking decayed gallnuts in nature as raw material, screening microorganisms in the decayed gallnuts in a culture medium with gallotannic acid as the only carbon source to obtain a strain T3 which is high in tannase production activity, performing 60 Co gamma ray irradiation induced mutation on the strain, and finally obtaining a strain having a number of T3-5-1 through flat-plate primary screening and shake flask fermentation re-screening, wherein the tannase production activity of the strain is increased by 122.12% in contrast with that of the strain T3. Through strain identification, the strain T3-5-1 is aspergilluseniger and the conservation number of the strain T3-5-1 is CGMCC No. 7423. The strain provided by the invention is capable of producing tanase under optimal cultivation condition; the specific activity of the strain reaches up to 5304.53 U / mg after the strain is separated and purified, which is far higher than the specific activity of 1788.15 U / mg of the tannase produced by American Sigma.

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.