45 results about "Tannase" patented technology

The invention discloses a method for efficiently degrading tannin in fruit juice, which comprises the following steps: taking the fruit juice, adding tannase, carrying out enzymolysis for 12-24 hours, carrying out 100-600Mpa ultrahigh pressure treatment for 10-20 minutes, and then continuing to carry out enzymolysis for 12-24 hours. According to the method disclosed by the invention, an ultrahigh pressure combined tannase treatment technology is adopted, and ultrahigh pressure treatment is arranged after the enzymolysis reaction is performed for a period of time, so that the enzymolysis reaction period of tannase is prolonged by utilizing the activation effect of the ultrahigh pressure treatment on enzyme, and the degradation efficiency of tannin can be remarkably improved; meanwhile, the content of heat-sensitive active ingredients such as polyphenol, flavone and vitamin C in the fruit juice can be well retained, the method is suitable for roxburgh rose juice and other fruit juice rich in tannin and heat-sensitive active ingredients, and the taste and quality of the fruit juice can be effectively improved.

The invention discloses a method for improving in-vivo and in-vitro antioxidant activity of pomegranate peel polyphenol extract through combined enzymolysis of tannase and beta-glucosidase, and relates to the technical field of food science and biology. The pomegranate peel polyphenol extract provided by the invention is obtained from pomegranate peel powder through solvent extraction. According to the present invention, tannase and beta-glucosidase are adopted to perform single or combined enzymolysis on the pomegranate peel polyphenol extract, and the determination on the in vitro antioxidant activity of the pomegranate peel polyphenol extract shows that the antioxidant activities of DPPH and ABTS after the combined enzymolysis are improved by 29.84% and 29.30% compared with the antioxidant activities of the untreated polyphenol extract; the UPLC-ESI-QTOF-MS is used for identifying and analyzing the components of the enzymatic hydrolysate, the content of macromolecular ellagic tannin is obviously reduced, and the content of micromolecular ellagic acid and gallic acid is increased. The enzymolysis polyphenol is applied to D-galactose induced oxidative stress mice, and the result shows that the oxidative damage relieving effect of the enzymolysis polyphenol on the mice is better than that of untreated polyphenol.

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 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 biological fermentation, and discloses a natural plant fermentation liquid which is prepared from the following raw materials: radix acanthopanacis senticosi, radix angelicae sinensis, fructus rosae laevigatae, phellinus linteus, tea leaves, water, mixed enzyme and a mixed bacterial agent. Wherein the mixed enzyme comprises cellulase, pectinase and tannase, and the mixed microbial agent comprises plant lactobacillus, bifida and lactobacillus acidophilus. The natural plant fermentation liquor is high in safety and good in clarity after the concentration of crude drugs is adjusted, and can be added into cosmetic matrixes. The preparation method is simple, and effective active ingredients of natural plants and tea leaves are extracted to the maximum extent through the synergistic effect of bacteria and enzymes. In addition, the invention also discloses application of the natural plant fermentation liquor in preparation of cosmetics for treating oily sensitive skin.

The invention relates to the technical field of beverage processing, in particular to a corn juice compound beverage and a preparation method thereof. The feed comprises the following raw materials: corn, black rice, oat, carrots, corncob powder, orange peel, compound enzyme, beta-cyclodextrin, Arabic gum, inulin, a yeast extract, monopotassium phosphate, vitamin B and compound strains. The compound enzyme seed is prepared from the following components: alpha-amylase, pullulanase, tannase and neutral protease; the composite strain is prepared from the following components: saccharomycetes, lactobacillus plantarum and monascus purpureus. According to the corn juice composite beverage and the preparation method thereof, through multi-dimensional synergistic interaction, the beverage realizes a layering flavor with both freshness, fruity flavor and cereal sweetness and fragrance, an anti-oxidation network constructed by polyphenol, carotenoid and ferulic acid and an intestinal tract nursing effect brought by complementation of soluble-insoluble fibers form the corn juice composite beverage with functional value and sensory experience.

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 discloses a preparation method of a tea beverage. The engineering bacterium for expressing the tannase takes escherichia coli as a host and comprises a recombinant vector, the recombinant vector comprises polynucleotide for encoding the tannase, the polynucleotide is optimized according to codon preference of the escherichia coli, and the polynucleotide comprises a sequence as shown in SEQ ID NO.2. The tannase comes from aspergillus oryzae, is high in enzyme activity, resistant to high temperature and high in yield, and can be applied to industrial preparation of tea beverages.

The invention relates to the technical field of tannase, in particular to a recombinant strain for preparing gallic acid through an enzyme method and a construction method of the recombinant strain, the amino acid sequence of tannase is SEQ ID NO.1, tannase of Aspergillus niger CBS 513.88 is selected, and the nucleotide sequence of the tannase is SEQ ID NO.2. According to the invention, tannase genes in aspergillus niger are optimized, the performance of catalytic hydrolysis of tara tannin is improved, and a gene integrated recombinant aspergillus niger strain is constructed and is applied to production of tannase.

A processing method for needle-shaped green tea, comprising the steps of spreading, fixation, primary rolling, enzyme-added re-rolling, dehydration, shaping, and drying. The fixation is divided into three-stage treatment, and tannase is added during the re-rolling process for synchronous enzymatic hydrolysis. Specifically, an aqueous tannase solution with a mass concentration of 0.4-0.6% and an enzyme activity of 500 U / g is added, and the addition amount of the aqueous tannase solution is 1-3% of the mass of the tea leaves. In the present invention, through the continuous fixation method of high-temperature steam fixation - hot-air fixation - microwave fixation, the generation of brown pyropheophytin is reduced, the color of the fresh leaves is greatly maintained, and the conversion of tea protein to amino acid is promoted. Combining with the enzymatic hydrolysis treatment of adding tannase during re-rolling, it promotes the subsequent rolling to prepare a fine, straight, and compact needle-shaped structure, reduces the appearance of flat and broken shapes, and through the combination of shaping with high-temperature low-frequency - medium-temperature medium-frequency - low-temperature high-frequency and the three-step drying process, effectively promotes the fresh fragrance of the tea, the green and bright tea soup, and the mellow and refreshing taste.

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.

This invention belongs to the field of microbial technology, specifically relating to *Lactobacillus paracasei* YYS-EN2, which produces cellulase, pectinase, tanninase, and phytase, and its applications. This *Lactobacillus paracasei* YYS-EN2 is deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 28531. The *Lactobacillus paracasei* YYS-EN2 provided by this invention possesses the ability to produce cellulase, pectinase, tanninase, and phytase, and can degrade plant cellulose and pectin, decompose tannins and phytic acid. When applied to fermented products, it can reduce bitterness and improve product clarity. It can be widely used in the production of fermented products, such as fermented plant-derived nutritional powders and fermented plant-derived polypeptide powders, and can also be used in probiotic products and functional foods. It colonizes the human intestinal tract, improving gut microbiota structure and promoting digestion and absorption.

The present application belongs to the field of bioengineering technology, and particularly relates to a kind of enzymatic broussonetia papyrifera powder and its preparation method and application.The present application uses Aspergillus niger WZ001 as a starting strain, constructs and selects a strain of high-yield Aspergillus niger tannase, and then uses the recombinant tannase obtained by fermentation to enzymatically hydrolyze tannin in broussonetia papyrifera powder, which can convert broussonetia papyrifera powder tannin into gallic acid, which can effectively improve the palatability of feed using broussonetia papyrifera powder as one of the raw materials.On this basis, since the Aspergillus niger host has a rich enzyme system, amylase, glucoamylase, protease, cellulase, etc., the Aspergillus niger tannase of the present application can play the role of a complex enzyme, so it can enzymatically hydrolyze broussonetia papyrifera powder more comprehensively, and the product obtained after enzymatic hydrolysis has a higher nutritional value, which reflects a high economic value and social benefit.In addition, the Aspergillus niger tannase constructed in the present application can meet the requirements of food-grade enzyme preparation, so the safety of the enzymatically hydrolyzed broussonetia papyrifera powder is guaranteed.

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 preparation method comprises the following steps: mixing coffee powder with a compound enzyme preparation, wetting, carrying out heat preservation treatment at 40-60 DEG C, and extracting to obtain extract liquor; centrifuging and concentrating the extracting solution to obtain coffee liquid; wherein the compound enzyme preparation is prepared from xylanase, cellulase, mannase and tannase, and the mass ratio of the xylanase to the cellulase to the mannase to the tannase is (40 to 60) to (0.5 to 2.5) to (0.5 to 2.5) to (0.5 to 1.5). According to the method, extraction is assisted by xylanase, cellulase, mannase and tannase, the synergistic effect of xylanase, cellulase, mannase and tannase is fully exerted by optimizing the compounding proportion of xylanase, cellulase, mannase and tannase, the extraction rate is increased, meanwhile, the storage stability of the coffee liquid is remarkably enhanced, and the taste of the coffee liquid is improved.

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 an animal husbandry feed technology, in particular to a special fermented feed for azolla filliculoidas and a preparation method thereof, and the special fermented feed for azolla filliculoidas is prepared from azolla filliculoidas, a functional composition, corn flour, soybean meal, bran, molasses, a compound fermentation inoculant, dicalcium phosphate, mountain flour, table salt, compound trace elements and compound vitamins; wherein the functional composition comprises puffed edible amaranth seeds, bacterial cellulose, tannase, phytase, zein and phospholipid; a three-in-one enzyme targeting delivery system comprising expanded carrier skeleton, bacterial cellulose dispersion liquid reinforcement, protein phospholipid coating and the like is adopted, and a compound fermentation inoculant is combined for synergistic fermentation, so that accurate degradation of anti-nutritional factors in intestinal tracts, efficient utilization of high-tannin raw materials and full release of the growth potential of the rhizoma anemones raddeanae are realized.

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 a constant-temperature auxiliary measuring device for screening tannase crystals, and belongs to the technical field of analysis and measurement equipment. Comprising a crystallization instrument, and the crystallization instrument comprises a crystallization vessel and a control center; the auxiliary box is rotationally arranged outside the crystallizing dish; the second measuring device is installed on the auxiliary box, the second measuring device is in communication connection with the control center, the second measuring device periodically measures the sampling viscosity value of the enzyme liquid in the crystallizing dish, and when the viscosity value reaches a preset value, it is judged that the enzyme liquid is fully crystallized. The method is used for solving the technical problem that when whether crystallization is sufficient or not cannot be judged and determined in the prior art, crystallized crystals cannot be sufficiently separated.

The invention discloses a method for regulating and controlling the polymerization degree of tannin in diaphragma juglandis based on a composite enzymolysis technology, and relates to the technical field of plant active ingredient processing. Comprising the following steps: (1) raw material pretreatment: freeze-drying, crushing and sieving dried diaphragma juglandis, and adding a pretreatment solution for pretreatment; (2) step enzymolysis: sequentially carrying out cellulase treatment, tannase and beta-glucosidase compounding treatment and peroxidase treatment; and (3) inactivation and purification: carrying out heat treatment to terminate enzyme activity, and then carrying out gradient elution and purification by adopting macroporous resin. The invention provides a method for regulating and controlling the polymerization degree of walnut diaphragma juglandis tannin on the basis of a composite enzymolysis technology, which can reduce the polymerization degree under a mild condition and maintain relatively high biological activity at the same time.

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 provides a high-yield tannase strain screening method based on genome engineering, which comprises the following steps: acquiring a signal peptide sequence set of tannase, and performing sequence analysis on amino acid composition of a hydrophobic core region to form a signal peptide conformation feature data set; if the identification efficiency score of the transport channel is higher than a preset threshold value, performing fusion expression on the corresponding hydrophobic core region sequence and a tannase gene to obtain a recombinant expression vector; optimizing the amino acid composition of the hydrophobic core region according to the signal peptide sequence of which the exposure degree of the cleavage site is higher than a threshold value, and generating an optimized signal peptide sequence set; an optimized signal peptide sequence set is adopted, a recombinant expression vector is reconstructed, and a fermentation process formula is improved; and determining a final tannase strain production scheme according to the improved fermentation process formula.

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.