23 results about "Tannase" patented technology

The invention discloses a walnut kernel skin active component enrichment method based on differential pressure blasting puffing and gradient biotransformation, and relates to the technical field of agricultural product deep processing and plant active component extraction, and the method comprises the following steps: S1, carrying out differential pressure blasting puffing treatment on dried walnut kernel skin, maintaining the pressure of the material at 0.8-1.5 MPa for 10-60 seconds, and then instantaneously releasing the pressure to normal pressure within 0.05-0.2 seconds, the porosity is increased, cell walls are broken, and the specific surface area is increased; s2, mixing the puffed walnut kernel skin and water according to a solid-liquid mass ratio of 1: 10-1: 30 to form slurry, adding a compound enzyme system containing cellulase, hemicellulase, pectinase, tannase and / or protease, and performing enzymolysis for 1-4 hours under the conditions that the temperature is 45-55 DEG C and the pH is 4.5-6.0, so that cell wall components are partially hydrolyzed and bound phenols are released; and S3, sequentially carrying out first-stage fermentation and second-stage fermentation on the materials subjected to enzymolysis.

The invention relates to the technical field of fruit and vegetable fermentation, in particular to a brewing method of rose vinegar. The brewing method comprises the following steps: sequentially carrying out hydrolysis, enzymolysis and fermentation treatment on raw materials; the raw materials comprise roses and plant processing residues retaining plant characteristic aroma, and the mass ratio of the roses is not lower than 45%; the enzymolysis comprises the step of carrying out segmented enzymolysis by adopting a compound enzyme; the compound enzyme comprises tannase, beta-glucosidase, pectinase and cellulase, and the enzyme activity ratio of the tannase to the beta-glucosidase to the pectinase to the cellulase is 1: (1.5-2.5): (2.5-3.5): (3.5-4.5). The segmented enzymolysis is performed under the conditions of 38-42 DEG C, 53-57 DEG C, 28-32 DEG C and 23-27 DEG C in sequence. According to the invention, a complex enzyme system is constructed to cooperate with a four-stage temperature-controlled enzymolysis process, so that the rose vinegar which is full in aroma release, stable in flavor, extremely low in astringent component and rich in functional component is provided, and the rose vinegar has important application value.

The invention provides low-fat high-nutrition sesame milk and a preparation method thereof. The preparation method comprises the following steps: S1, preparing low-fat sesame meal and degreased sesame essential oil; s2, mixing the low-fat sesame meal with pure water, and grinding to obtain sesame primary pulp; adding tannase and phytase for enzymolysis to obtain enzymolysis sesame protein pulp, adding compound soybean protein, adjusting the solid content of a system, and homogenizing to form a uniform basic emulsion; s3, slowly injecting the core water phase into the intermediate oil phase, and shearing and emulsifying to form a W / O primary emulsion; slowly adding the W / O primary emulsion into the hydrogel outer layer, and refrigerating for 1-2 hours to form double emulsion gel microspheres; and S4, mixing the double emulsion gel microspheres with the basic emulsion, stirring for 10-15 minutes, sequentially adding a flavoring agent and a stabilizing agent, homogenizing, sterilizing at low temperature for 30 minutes, and quickly cooling to obtain the low-fat high-nutrition sesame milk. The problem that fat in the sesame milk is too high is solved, meanwhile, the natural flavor is reserved, and the prepared product has the advantages of being low in fat, high in nutrition and good in taste.

This invention belongs to the field of food enzyme engineering technology, specifically relating to a strain of *Aspergillus echinococcosis* that produces highly efficient ester-degrading catechin tannin enzymes and its applications. The strain is classified as *Aspergillus echinococcosis* (…). Aspergillus aculeatus LS06, with accession number CGMCC No. 42170. The *Aspergillus echinococcosis* strain provided by this invention serves as a tannin-producing strain, using inexpensive agricultural waste bran as raw material, resulting in low production costs. Simultaneously, the produced tannins exhibit high enzyme activity and high catalytic efficiency for ester-type catechins, demonstrating promising application prospects in tea beverage processing.

The invention relates to the technical field of plant processing, and discloses lotus leaf matcha as well as a preparation method and application thereof. The lotus leaf matcha is matcha powder with lotus leaves as a raw material, and the tannin content of the lotus leaf matcha is reduced through enzymolysis treatment of tannase. The lotus leaf matcha disclosed by the invention is close to traditional matcha in the aspects of flavor, color, texture and the like, is even more excellent in partial indexes, is lower in cost, can be used as a'average price upgrading substitution 'of the traditional matcha, and can be applied to the fields of foods, health-care products, cosmetics and the like.

The invention relates to a method for improving the quality of low-quality oolong tea. The method comprises the following steps: primary enzymolysis: spraying a cellulase solution on the low-quality oolong tea for enzymolysis; primary baking: putting the oolong tea subjected to primary enzymolysis into a graphene baking cage for primary baking; secondary enzymolysis: continuously spraying a protease solution on the oolong tea subjected to primary baking treatment for enzymolysis; secondary baking: putting the oolong tea subjected to secondary enzymolysis into a graphene baking cage for secondary baking; third-time enzymolysis: continuously spraying a tannase solution on the oolong tea subjected to secondary baking treatment for enzymolysis; baking with fire to improve aroma: baking the oolong tea subjected to the third enzymolysis treatment in graphene far infrared light to obtain the oolong tea with improved quality. According to the method disclosed by the invention, the cellulase, the protease and the tannase are used for performing segmented enzymolysis, the graphene baking cage is used for performing combined baking, the bad-taste aroma components are subjected to precise targeted fermentation and conversion, and finally baking is performed for increasing aroma, so that the quality of the low-quality oolong tea is improved.

The invention relates to the technical field of genetic engineering and protein engineering modification, in particular to a recombinant tannase mutant, a coding gene, a genetically engineered bacterium and application of the recombinant tannase mutant, the coding gene and the genetically engineered bacterium, and the mutant is obtained by performing single-point or multi-point combined mutation on the 102nd site, the 163rd site or the 437th site of an amino acid sequence shown in SEQ ID NO.1. The constructed aspergillus niger engineering bacterium can be used for producing the tannase mutant through fermentation, and the enzyme activity of the aspergillus niger engineering bacterium is remarkably improved compared with the enzyme activity (120.01 U / mL) of non-mutated wild type tannase and reaches 234.98 U / mL. When the tannase mutant is used for catalyzing tara tannin hydrolysis to produce gallic acid, the yield is up to 69.82% and is 2.07 times that of wild type tannase, and the tannase mutant has a good industrial application prospect.

The invention belongs to the technical field of food enzyme engineering, and particularly relates to aspergillus aculeatus for producing efficient degradation ester type catechin tannase and application of the aspergillus aculeatus. The invention relates to aspergillus aculeatus, which is classified and named as aspergillus aculeatus LS06, and the preservation number of the aspergillus aculeatus is CGMCC (China General Microbiological Culture Collection Center) No.42170. The aspergillus aculeatus provided by the invention is used as a strain for producing tannase, and cheap agricultural product waste bran is used as a raw material, so that the production cost is low. Meanwhile, the produced tannase is high in enzyme activity, has very high catalytic efficiency on ester type catechin, and has the advantages of better application prospect in tea beverage processing and the like.

The invention relates to the technical field of food processing, in particular to a macadamia nut processing method based on endogenous component conversion. Comprising the following steps: performing unshelled pre-fermentation treatment on unshelled macadamia nut raw materials; performing in-shell microenvironment regulation and control on the fermented fruits with shells, then breaking the shells, taking kernels, and performing targeted enzymolysis treatment by using an enzyme solution containing tannase and beta-glucosidase; preparing an endogenous concentrated solution by using the enzyme treatment solution, and adding a high-melting-point triglyceride component separated from macadamia nut oil and amino acid into the endogenous concentrated solution to form a eutectic induction solution; immersing the nuts into the eutectic induction liquid, and applying an asymmetric bidirectional pulsed electric field for auxiliary immersion; performing multi-stage temperature control-humidity control-vacuum control synergistic ripening and baking on the kernels treated by the electric field; and performing surface seasoning, shock cooling and packaging on the baked nuts. The improvement can guide the natural components in the nuts to generate directional and beneficial transformation in the processing process.

The invention discloses an extraction and preparation method of a natural sweetening agent in low-sugar food, which comprises the following steps: on the basis of a mixed raw material of strigose hydrangea juvenile leaf, mulberry leaf and emblic leafflower fruit, carrying out directional enzymolysis by adopting a cellulase-pectinase-tannase customized compound enzyme; by combining an enzymolysis-membrane separation coupling technology, efficient extraction of sweet ingredients, impurity removal and retention of functional ingredients are realized. The method has the advantages that no solvent is left, the prepared sweetening agent is lasting in sweetness and pure in taste, the auxiliary sugar control function is achieved, the process is efficient, the raw materials are unique, and the method is suitable for various low-sugar food processing scenes.

The invention provides a white bud Qilan tea freeze-dried yoghourt block and a preparation method thereof. The method comprises the following steps: by taking a white bud Qilan tea extract and whey protein as raw materials, firstly, carrying out directional hydrolysis treatment on the tea extract by adopting tannase, and converting ester type catechin into non-ester type catechin, so as to realize structural passivation (primary passivation) of tea polyphenol; and then carrying out complexing treatment on the tea polyphenol subjected to enzymolysis and whey protein to form a stable tea polyphenol-lactoprotein compound so as to realize physical passivation (secondary passivation) of the tea polyphenol. It is found that tannase hydrolysis changes the molecular conformation of tea polyphenol, the complexing efficiency of tea polyphenol and whey protein is remarkably improved, and a dual passivation technology generates a synergistic effect. The tea polyphenols subjected to double passivation treatment are compounded with yoghourt, curdling can be completed within normal fermentation time, the viable count of lactic acid bacteria is high, and freeze-dried yoghourt blocks are prepared through vacuum freeze drying. The product realizes efficient compounding of tea polyphenol and dairy products, and has a good application prospect.

The invention belongs to the technical field of juice processing, and provides aronia melanocarpa clarified juice and a deastringency preparation process thereof. Sodium alginate, cross-linked polyvinylpyrrolidone, tannase and pectinase are adopted to construct wet porous enzyme carrier microbeads, efficient clarification and deastringency of normal juice are achieved through a spongy three-dimensional porous network, the particle size of the microbeads is controlled to be 0.5-2.0 mm, the content of the cross-linked polyvinylpyrrolidone is 20-60 wt%, the total enzyme activity is larger than or equal to 500 U / g, the microbeads are recovered after contact is conducted for 10-30 min at the temperature of 15-25 DEG C and the pH value of 3.5-4.0, and the finished product is obtained. The preparation method comprises the following steps: firstly, carrying out high hydrostatic pressure treatment at 400-600MPa for 3-5min to realize microbial stability and enzyme inactivation, so that the turbidity is less than or equal to 20NTU, tannin is reduced by 50-90%, anthocyanin retention is greater than or equal to 80%, the problem of collaborative optimization of mechanical strength and mass transfer efficiency, deastringency depth and nutrition retention, and sterilization effect and component stability is solved, and the preparation method has the advantages of efficient clarification, deep deastringency, nutrition retention, shelf stability, carrier cyclic utilization and the like.

The application discloses a compound tea-flavored grape wine based on tea and grape juice synergistic fermentation and a preparation method thereof, and belongs to the technical field of food fermentation engineering. The method aims at solving the problem of traditional tea wine flavor fragmentation. The method comprises the following steps: preparing a modified tannase compound and a protein phytic acid mixture, mixing tea and grape juice, and then synergistically fermenting the tea and grape juice, wherein, in the fermentation process, the modified tannase is used to hydrolyze ester-type catechins to reduce bitterness and promote flavor integration; after the fermentation is completed, the protein phytic acid mixture is added to chelate iron ions and adsorb colloidal particles; and finally, the product wine is obtained through multi-stage clarification. Through the above technical scheme, the flavor coordination and physicochemical stability of tea wine are improved, the fusion of tea aroma and fruit aroma is realized, the flavor coordination and wine body stability are improved, no essence or traditional Chinese medicinal materials need to be added, and the product quality and production efficiency are improved.

The present application relates to the technical field of food / functional food or health food, in particular to a composition and its preparation method and application.The composition comprises the following components: coffee raw materials, herbal extract; the preparation raw materials of the herbal extract comprise green tea, bitter gourd, licorice, cassia seed and lotus leaf; the preparation method of the herbal extract comprises the following steps: (1) mixing the preparation raw materials according to the proportion, extracting by water to obtain an extract; (2) the extract is subjected to enzymatic hydrolysis treatment by cellulase, pectinase, cellobiase and tannase, and solid-liquid separation, and the liquid phase is the herbal extract.The composition of the present application can effectively inhibit fat absorption, has good weight loss effect, and can reduce body weight, BMI index, waist circumference, hip circumference, abdominal fat thickness and adverse eating behavior.

The invention provides a compound enzyme preparation and application thereof in preparation of a cyperus esculentus beverage, the compound enzyme preparation comprises phospholipase A1, a compound enzyme A, a compound enzyme B, tannase and carboxypeptidase, the compound enzyme A comprises cellulase, pectinase, alpha-amylase and beta-glucosidase; the compound enzyme B comprises neutral protease and alkaline protease. According to the particularity of components of the cyperus esculentus, main components of the cyperus esculentus comprise a certain amount of phospholipid and tannin besides fat, starch, dietary fiber and protein, although the contents of the components are relatively low, the taste of the finished product can be influenced by the existence of the components, so that the beany flavor and bitter taste of the finished product are caused; and the taste of the beverage is greatly improved.

The application belongs to the technical field of food fermentation, and particularly relates to a yeast and application of the yeast in tea fermentation. The yeast has a preservation number of CGMCC No. 34677, is preserved in the China General Microbiological Culture Collection Center, has a preservation address of No. 1, Xibaixili, Chaoyang District, Beijing, a preservation date of May 26, 2025, and a Latin name of Blastobotrys adeninivorans . The yeast has high tannase production, can be applied to tea fermentation, can be used for directional regulation of a biochemical conversion process of tea, and can significantly improve flavor quality, functional component content and antioxidant activity of tea.

The application discloses application of tannase in preparation of gallic acid, and belongs to the technical field of enzyme engineering. The application comprises the following steps: 1) preparing a tannic acid solution with a concentration of 25%-35% (w / v), and adjusting the pH of the tannic acid solution to 4.0-5.0; 2) adding the tannic acid solution obtained in step 1) into a reaction kettle, adding tannase according to a substrate addition amount of 36-54 U / g, and hydrolyzing to generate gallic acid. The tannase used in the application is derived from Aspergillus niger ATCC13496, and has at least 95%, at least 96%, at least 97%, at least 98%, at least 99% or more sequence identity with the amino acid sequence of SEQ ID NO: 13 or a mature polypeptide thereof. The application further discloses a method for preparing tannase by using an amino acid sequence of tannase expressed by Aspergillus niger CICC2462 strain.

The application belongs to the technical field of traditional Chinese medicine, and particularly relates to a preparation method of Qingkailing injection and a product thereof. The preparation method comprises the following steps: firstly, extracting, filtering, and obtaining an extract liquid by adding water to isatis root, gardenia and honeysuckle; secondly, adding water buffalo horn powder and nacre into 8 times of water, adding keratinase and aminopeptidase for enzymolysis, filtering, and obtaining an enzymolysis liquid 1; thirdly, mixing the extract liquid and the enzymolysis liquid 1, adding tannase for enzymolysis, filtering, and obtaining an enzymolysis liquid 2; and finally, adding baicalin into water, mixing the baicalin and the enzymolysis liquid 2, adding into an ethanol solution of cholic acid and hyodeoxycholic acid, mixing, filtering, recovering ethanol from the filtrate, adding water for injection to 1000 ml, treating by activated carbon, filtering, and performing ultrafiltration to obtain the Qingkailing injection. The Qingkailing injection prepared by the preparation method has good stability after being accelerated for 6 months; and pharmacodynamic results show that the Qingkailing injection has certain advantages in treating acute hepatitis.

The invention discloses safflower cattle feed and a preparation method thereof, and relates to the technical field of feed processing.The safflower cattle feed is prepared by the steps that safflower meal is subjected to primary enzymolysis through a complex microbial inoculant.The product obtained after primary enzymolysis is subjected to aerobic and anaerobic two-stage fermentation through the complex microbial inoculant.The safflower cattle feed is prepared, the preparation method comprises the following steps: releasing tannin and phytic acid in the safflower meal, then performing targeted further degradation on the released tannin and phytic acid by adopting tannase and phytase so as to degrade the contained tannin and phytic acid to the greatest extent to improve the palatability, digestibility and absorptivity of the safflower meal, and through detection, the degradation rate of the tannin is more than 80%, and the degradation rate of the phytic acid is more than 85%; in addition, safflower peptide and soybean oligopeptide in the added plant-derived active peptide have a synergistic effect, so that the protein nutrition and small peptide health-care functions can be further enhanced, the activity of microorganisms and enzymes is enhanced, intestinal mucosa is repaired to enhance the absorption function, muscle fibers are promoted to be refined, and the tenderness of the beef is optimized.

The invention discloses a tannase mutant Tan, a coding gene, a carrier, an engineering bacterium as well as a preparation method and application. The tannase mutant Tan is obtained by mutating amino acids at the 179th site, the 217th site and the 339th site of wild type tannase Tan into leucine, serine and tyrosine from lysine, glutamine and aspartic acid respectively; the amino acid sequence and the nucleotide sequence of the gene are SEQ ID NO.1 and SEQ ID NO.2 respectively. Under the conditions that the pH is 7.0 and the temperature is 50 DEG C, the specific enzyme activity of the tannase mutant Tan is 5268.1 U / mL, which is 1.89 times that of wild enzyme Tan; the residual enzyme activity of the tannase mutant Tan is 4382.9 U / mL and is 2.98 times of the residual enzyme activity of a wild enzyme Tan under the condition of heat preservation for 1 hour at the temperature of 60 DEG C, so that the tannase mutant Tan has an important application prospect under a neutral condition.

The invention provides a medicinal and edible leavening with functions of improving stress sleep and cognition as well as a preparation method and application of the medicinal and edible leavening. According to the invention, the characteristic of high yield of tannase of the GP66 strain is creatively utilized, and the characteristic not only can relieve inhibition of tannin in the raw material on thallus growth and inherent GAD enzyme activity so as to synergistically drive efficient synthesis of GABA, but also can hydrolyze bound phenols, and significantly improve the content and bioaccessibility of active phenolic acids such as free gallic acid and ferulic acid. Animal experiments prove that the fermentation product can comprehensively achieve the remarkable effects of shortening the sleep latency, prolonging the sleep time, improving anxiety behaviors and improving memory concentration through multiple ways of targeted inhibition of an over-active HPA axis, balance of a hippocampus neurotransmitter, increase of a neurotrophic factor BDNF and the like. The fermented product disclosed by the invention can be safely and effectively used for preparing food or medicines for improving the stress sleep trouble and the daytime cognitive function of children and teenagers, and the preparation method is simple in process and suitable for large-scale production.

The invention discloses a preparation method of a pitaya peel extract and application of the pitaya peel extract in cosmetics. The preparation method of the pitaya peel extract comprises the following steps: step 1, obtaining pretreated pitaya peel powder from pitaya; step 2, carrying out reaction extraction treatment on the pitaya peel powder by adopting an ultrasonic-assisted compound enzyme method (compound enzyme: pectinase, cellulase and tannase); and step 3, carrying out centrifugal separation, microporous filtration and rotary evaporation purification on the extraction solution obtained after the reaction, and freeze-drying to finally obtain the pitaya peel extract. According to the invention, the resource utilization rate and the total phenol yield are effectively improved, and the tannase is specially added, so that the safety and the better sensory quality of the extract during application are improved. Cosmetics applied to the pitaya composition containing the extract have excellent free radical scavenging capacity, safety and good moisture retention, and a basis is provided for application and development of the pitaya composition in the field of cosmetics.

The invention belongs to a preparation method of a plant extract, and particularly relates to a bright yellow-green to blue cape jasmine tea extract and a preparation method thereof. The preparation method of the gardenia tea leaf extract comprises the following steps: taking a mixture of gardenia fruits and tea leaves as a raw material, and performing enzymolysis to obtain the gardenia tea leaf extract which is bright green to blue. The method comprises the following steps: reacting amino acids contained in gardenia and tea leaves, amino acids and peptides generated after enzyme treatment by using tannase, protease and beta-glucosidase, and genipin generated after enzyme reaction of geniposide contained in the gardenia by using the enzymes to generate blue pigment; by adjusting the residual amount of the yellow pigment components gardenia yellow and crocein contained in the gardenia, blue and yellow are mixed to be green. The gardenia tea extract disclosed by the invention does not need pigment identification, is heat-resistant, is insensitive to pH value change, and presents bright green to blue.