51 results about "Zymase" patented technology

The invention relates to the technical field of genetic engineering, and discloses a genetically engineered bacterium for producing beta-ionone at high yield and application of the genetically engineered bacterium. A synthetic biological plasmid modularization technology is adopted, coding genes of carotenoid cleavage dioxygenase NtCCD1 in tobacco are excavated, and specific soluble protein tags including a thioredoxin tag, a maltose binding protein tag and a glutathione transferase tag are screened, so that the content of the carotenoid cleavage dioxygenase NtCCD1 in the tobacco is determined. The NtCCD1 is subjected to single-point mutation modification of mutation of 431st-site histidine into tyrosine, lysine or glutamine, and the fermentation enzyme and the gene engineering bacterium which can efficiently catalyze splitting decomposition of beta-carotene in tobacco to produce beta-ionone are constructed. The biosynthesis of the tobacco aroma component beta-ionone is realized, and the method has high efficiency.

The invention relates to a fermentation enzymolysis technology, in particular to a production method for optimizing natural cheese essence by utilizing an electric field auxiliary technology. The method comprises the following steps: preheating milk, adjusting the pH value, adding trypsin and lipase, and uniformly mixing; and putting the obtained milk containing the enzyme into an electric field assisted reactor, carrying out electric field assisted fermentation enzymolysis under a stirring condition, and carrying out post-treatment on the obtained reaction product to obtain the cheese essence. By combining the electric field technology and the enzymolysis process, the reaction efficiency and the product quality are remarkably improved.

This invention belongs to the field of traditional Chinese medicine fermentation technology, specifically involving a high-enzyme-active Liu Shen Qu (a type of fermented medicinal herb) and its fermentation process. The process first processes red beans, bitter almonds, artemisia annua, cocklebur, and polygonum hydropiper into a medicinal porridge, which is then mixed with wheat flour and a specific fermenting agent to form a soft mass. Its innovation lies in the use of a Bacillus subtilis trehalose protective agent complex and Aspergillus oryzae chitosan microspheres. These two fermenting agents are prepared by spray drying encapsulation and ionogel methods, respectively, significantly improving the survival rate and stability of the fermenting microorganisms during processing and storage. The soft mass undergoes two stages of precisely controlled temperature and humidity fermentation, and finally, after shaping and segmented drying, the finished product is obtained. This process effectively solves the problems of low enzyme activity and poor stability in traditional Liu Shen Qu fermentation, resulting in a Liu Shen Qu product with high digestive enzyme activity and stable, uniform quality.

The invention belongs to the field of biological agriculture fermentation, and particularly relates to snakegourd fruit nutrition powder and a preparation method and application thereof.The snakegourd fruit nutrition powder is prepared by conducting primary subzero treatment on snakegourd fruit roots in liquid carbon dioxide, soaking the snakegourd fruit roots subjected to primary subzero treatment in egg yolk hydrolysate for treatment, soaking the snakegourd fruit roots subjected to hydrolysis egg yolk soaking in liquid nitrogen for secondary subzero treatment, and conducting secondary subzero treatment. Soaking the secondarily cryogenic trichosanthes kirilowii maxim roots in liquid carbon dioxide for three-time cryogenic treatment, and then inoculating a fermentation strain for fermentation, enzymolysis and drying. According to the fermentation method, the fermentation uniformity is good, the trichosanthes kirilowii maxim roots do not need to be crushed, and the problem that the trichosanthes kirilowii maxim roots are difficult to ferment due to the fact that raw materials are compact in structure, microbial inoculation and growth are limited, moisture and ventilation are uneven and the like can be solved by conducting subzero treatment on the trichosanthes kirilowii maxim roots three times in cooperation with egg yolk hydrolysate dipping treatment. The fermented feed liquid obtained by fermenting the trichosanthes kirilowii roots can be prepared into trichosanthes kirilowii nutrition powder, and the fermentation residues can be used as a pig feed additive.

The invention relates to the technical field of puree food, in particular to infant yoghurt puree and a preparation method thereof. The fruit paste is prepared by the method. The method comprises the following steps: weighing required amounts of raw material components including raw milk, a leavening agent, an enzyme preparation and thickening fruits; the leavening agent comprises a heterotrophic fermentation strain and a bifidobacterium fermentation strain; the enzyme preparation comprises esterifying enzyme and lactase; the method comprises the following steps: firstly, concentrating raw milk by adopting an RO membrane, and then carrying out degassing treatment, first homogenization treatment and first sterilization treatment on the raw milk; adding a leavening agent and an enzyme preparation into the raw milk subjected to the first sterilization treatment, and performing fermentation and enzymolysis treatment to obtain fermented milk; carrying out shearing and refining treatment on fermented milk, adding the pretreated thickened fruits, uniformly mixing, and carrying out second homogenization treatment to obtain a homogenized material liquid; and canning the homogenized material liquid and carrying out second sterilization treatment to obtain a fruit paste product. The fermentation time can be shortened, the taste and smell of the product are improved, and the shelf life stability of the product is improved.

The invention belongs to the technical field of dairy food preparation, and relates to a multi-layer milk skin and a preparation method thereof.The preparation method comprises the steps that firstly, fresh milk is subjected to ultrasonic-assisted fermentation and directional enzymolysis, and modified milk slurry rich in flavor precursor substances is prepared; then, a multi-layer structure is constructed in the mode of multi-round layered slurry laying and accurate temperature control superposition, and a gradient functional layer is formed; and finally, performing staged dynamic drying on the multi-layer blank body, and coating the multi-layer blank body with a multifunctional edible film coating liquid. According to the technology, a multi-layer structure with gradient is actively constructed, and the multi-layer taste of the product is achieved; meanwhile, through the cooperation of fermentation, enzymolysis and controlled Maillard reaction, the product is endowed with a compound flavor of interlaced delicate flavor, mellow flavor and scorch aroma; and the outer coating effectively prolongs the shelf life of the product. The technical defects of single structure, insufficient flavor, unstable texture and short shelf life of the traditional milk skin are overcome.

This invention discloses a yeast fermentation enzymatic hydrolysis device and method, relating to the field of yeast fermentation enzymatic hydrolysis technology. It includes a base and a fermentation tank, rotatably mounted on the top of the base; a hollow stirring shaft rotatably mounted inside the fermentation tank, with several blades mounted on its side; a shaft seal mounted on the stirring shaft for support and sealing the connection between the fermentation tank and the stirring shaft; a first drive unit located on the top of the fermentation tank for driving the stirring shaft to rotate; a second drive unit located on the top of the base for driving the fermentation tank to rotate; and a cleaning unit located inside the stirring shaft for cleaning the connection between the stirring shaft and the blades, as well as the gaps inside the shaft seal. This invention can clean the gaps at the connection between the stirring shaft and the shaft seal, as well as the substrate residue remaining on the lower end face of the connection between the stirring shaft and the blades, preventing substrate residue in the fermentation tank from causing mold growth and affecting the next fermentation.

The utility model discloses a kind of fermentation equipment for beer production belongs to fermentation equipment technical field, including jar main body, the side of jar main body is equipped with auxiliary assembly, including cooling assembly, the side of cooling assembly is connected with the outer edge of jar main body, cooling assembly can cool the outside of jar main body, cooling assembly includes cooling cover, this fermentation equipment for beer production, the cooling assembly of the utility model is used in cooperation with power component, in the process of stirring can realize internal solution and fermentation enzyme fast mix, simultaneously in the process of fermentation, jar body center part and the solution close to jar body inner wall can be realized replacement, so that the solution in jar body can all be evenly contacted to the temperature replacement process of jar body outer cooling water, to realize the process of uniform cooling, avoid the condition that jar body core liquid is not easy to cool due to the jacket of jar body shell direct cooling jar body, shorten cooling time, improve the cooling efficiency of equipment.

The present invention provides a puffing composition containing starch derived from legumes and grains, which promotes puffing and imparts the viscoelasticity (tension) characteristic of the starch network. [Solution] A puffing composition containing starch derived from legumes and / or grains, and satisfying all of the following conditions (1) to (7). (1) The starch content is 3% by mass or more and 100% by mass or less on a wet mass basis. (2) The dry weight moisture content is 0% by mass or more and less than 150% by mass. (3) The dietary fiber content is 3.0% by mass or more and less than 40% by mass on a wet mass basis. (4) The plant-derived polysaccharide content is 0.1% by mass or more and 100% by mass or less on a wet mass basis. (5) The ratio of [Value β] / [Value α] when measured by the following method a is between 0 and 100. [Value α]: Viscosity at breakdown (cP) during the heating stage (a1). [Value β]: Peak viscosity (cP) during the cooling stage (a2).

The invention belongs to the technical field of biology, and particularly relates to a method for preparing composite pentapeptide with a lipid-lowering and blood-glucose-lowering function by utilizing an enzymolysis-fermentation-enzymolysis technology and application of the composite pentapeptide. According to the composite pentapeptide with the lipid-lowering and blood-glucose-reducing functions, the soybeans, the highland barley, the folium mori, the ginseng and the tricholoma matsutake are specifically combined, synergistic interaction can be achieved, and the lipid-lowering and blood-glucose-reducing effects are remarkably improved. In addition, the invention also provides a scheme for preparing the polypeptide by using an enzymolysis-fermentation-enzymolysis triple biotransformation technology combined process, which is beneficial to decomposing plant macromolecular substances into easily absorbed micromolecular nutritional ingredients, and simultaneously directionally extracting the five-dimensional plant composite pentapeptide with the effect of reducing blood sugar and blood fat. The biological activity and functionality of the composite pentapeptide are improved, and high-quality raw materials are provided for prevention and treatment of diabetes and hyperlipidemia. Therefore, the technical scheme of the invention has the advantages of safety, reliability, good effect and no side effect.

The application relates to the technical field of automation production, and discloses an automatic production method for fish solubles preparation, which comprises the following steps: confirming an automatic production system comprising a data fitting unit, a parameter input unit and an automatic production unit; confirming to receive a data fitting instruction from the data fitting unit; confirming a fitting database based on the data fitting instruction; searching for a fermentation enzyme type set and a raw material fish type set in the fitting database; sending the fermentation enzyme type set and the raw material fish type set to an initiating end of an automatic production instruction; receiving a target fermentation enzyme type and a target raw material fish type selected by a user from the fermentation enzyme type set and the raw material fish type set by using the parameter input unit; and searching for a target production parameter group in the fitting database by using the target fermentation enzyme type and the target raw material fish type. The application mainly aims to solve the problems of inaccurate parameter setting during fish solubles production and energy waste during production of fish solubles.

Disclosed are systems and methods for producing renewable alcohols by fermentative processes using selected promoters that differentially regulate the expression of genes encoding fermentation enzymes during the propagation and production phases of the fermentative processes. These systems and methods are able to increase production efficiency and yield in the conversion of sugars to renewable alcohols by fermentation in microbes. This is accomplished by the use of novel nucleic acid sequences that act as genetic switches to differentially control gene expression based on extra cellular stress; namely, stresses relating to fermentation processes. These sequences present a novel method for controlling endogenous gene expression without the need for the addition of heterlogous chemicals or signaling molecules.

The invention discloses a preparation method of a lactic acid bacteria fermentation extract dairy product, and belongs to the technical field of dairy product processing. The method comprises the following steps: (1) mixing eclipta and glossy privet fruit according to a weight ratio of 1: (0.5-2), adding water, extracting, and concentrating to obtain an eclipta-glossy privet fruit extract; (2) mixing the skimmed milk with the herba ecliptae-glossy privet fruit extract, sterilizing, inoculating lactic acid bacteria, and fermenting until the pH value is 4.2-4.8 to obtain fermentation liquor; (3) sequentially carrying out two-step enzymolysis on the fermentation liquor through pepsin and trypsin to obtain enzymatic hydrolysate; (4) centrifuging the enzymatic hydrolysate, taking supernatant, enabling the supernatant to sequentially pass through ultrafiltration membranes with the molecular weight cut-off of 8kDa and 5kDa, and collecting components with the molecular weight of 5-8kDa; and (5) mixing the obtained components with the dairy product base material and the sweetening agent, homogenizing, and sterilizing to obtain the product. Through combination of fermentation, enzymolysis and ultrafiltration separation, active components in a specific molecular weight interval are enriched, and the prepared dairy product has the effects of inhibiting periodontal pathogenic bacteria and regulating inflammatory factors and can be used for daily prevention and adjuvant therapy of periodontitis.

The invention belongs to the technical field of feed enzymes, and particularly relates to a granulation method of glucose oxidase. The enzyme in the enzyme granules is glucose oxidase, is suitable for feed additives, and is beneficial to animal nutrition and health care. The enzyme powder prepared by mixing the raw materials containing glucoamylase, peach gum, calcium chloride and the like and then spray-drying the mixture has the advantages of partial immobilized enzyme, and the stability is improved. Meanwhile, the surfaces of the enzyme particles are coated with a solution containing xanthan gum and calcium glycinate, the positive reaction is promoted through the calcium glycinate, the effect of catalase in the intestinal tract is inhibited, and the acting effect of the glucose oxidase particles is further improved.

This invention discloses a laccase derived from *Coprinus gracilis*, its recombinant expression strain, and a highly efficient expression method, belonging to the fields of microbiology and bioengineering technology. Using *Aspergillus niger* MA70.15 as the experimental strain, this invention employs a random integration strategy to achieve pC3-P... citA -SP GlaA - lcc9‑ T trpC ‑pyrG The expression vector was integrated into the upstream region of the promoter of the host bacterium citrate synthase in the form of nine consecutive copies. To investigate the effects of microparticles and osmotic regulators in the fermentation medium on laccase production by recombinant Aspergillus niger, this invention added different types and concentrations of microparticles and osmotic regulators, resulting in a laccase activity of 1566.7 U / L in shake-flask fermentation of recombinant strain AnRcgL1 and 1961 U / L in a 1 L fermenter, successfully achieving efficient recombinant expression of laccase Lcc9 in Aspergillus niger.

The present application belongs to the field of microcapsule preparation, and relates to a kind of high all-trans carotenoid microcapsule and its preparation method.The preparation method of the high all-trans carotenoid microcapsule includes high-temperature melting of an oil phase containing carotenoid, carrier oil and emulsifier, shearing emulsification of the obtained carotenoid oil solution and wall material aqueous phase, and then spray drying after isomerization treatment of the obtained emulsion with Blakeslea trispora fermentation enzyme solution, to obtain the high all-trans carotenoid microcapsule.In the present application, the emulsion is subjected to isomerization treatment with Blakeslea trispora fermentation enzyme solution before spray drying, which can significantly increase the content of all-trans structure in carotenoid microcapsule, avoid the use of high-toxicity organic solvents in the production process, reduce the harmful factors to workers' health in the production process, improve product quality, and has wide application prospect.

The utility model is suitable for the technical field of soybean fermentation, and provides soybean fermentation enzymolysis equipment which comprises a box body, a rotating rod is rotationally mounted in the box body; a plurality of spiral frames are fixedly connected to the periphery of the rotating rod, the bottom of the box body is in an arc shape, and the spiral frames make contact with the bottom of the box body when rotating; two fixing pipes are fixedly installed in the box body and located above the spiral frame. A plurality of spray heads are fixedly mounted at the bottom of each fixed pipe; a movable frame is slidably mounted in the box body and located above the fixed pipe. According to the soybean fermentation and enzymolysis equipment provided by the scheme, impurities and wizened soybeans can be screened and discharged, the situation that the impurities and the wizened soybeans influence soybean fermentation and enzymolysis is avoided, the soybeans butted to the bottom can be overturned upwards, the soybeans are conveniently stirred, the soybeans are fully contacted and mixed with enzyme, the soybeans can be fully subjected to fermentation and enzymolysis, and the soybean fermentation and enzymolysis efficiency is improved. And the fermented and enzymolyzed soybeans can be conveniently guided out through the discharge hopper.

The invention relates to the field of synthetic phospholipids, and discloses a method for preparing phosphatidyl ethanolamine synthetic phospholipids under catalysis of phospholipase D. The method comprises the following steps: A, completely dissolving PC in an organic solvent to obtain a PC solution; b, adding ethanolamine into the buffer solution, and adjusting the pH value in an ice bath; c, mixing a metal salt solution with phospholipase D to obtain a fermentation enzyme solution, pouring a buffer solution containing ethanolamine, and uniformly mixing to obtain a water phase; d, mixing the PC solution with a water phase to uniformly disperse PC, and carrying out hydrolysis reaction to obtain a PE crude product reaction solution; e, standing for layering to obtain a water layer, extracting the water layer, and concentrating the obtained organic layer to obtain a PE crude product concentrate; f, refining to obtain a PE crude product I; g, performing column chromatography separation and vacuum concentration to obtain a PE crude product II with the purity not lower than 98%; f, drying to obtain a PE finished product. The method is simple in process, good in enzyme specificity, mild in reaction condition, environment-friendly, high in yield and beneficial to large-scale production of enterprises.

The present application belongs to the field of biotechnology, and particularly relates to a method for preparing a compound pentapeptide with lipid-lowering and glucose-lowering functions by using enzymolysis-fermentation-enzymolysis technology and application thereof. The present application provides a compound pentapeptide with lipid-lowering and glucose-lowering functions, which is obtained by specifically combining soybean, highland barley, mulberry leaves, ginseng and tricholoma matsutake, and can synergistically improve the lipid-lowering and glucose-lowering effects. In addition, the present application also provides a scheme for preparing polypeptides by using the triple biotransformation technology of enzymolysis-fermentation-enzymolysis combined process, which is beneficial to decomposing plant macromolecular substances into small molecular nutrient components which are easy to absorb, and simultaneously extracting the five-dimensional plant compound pentapeptide with glucose-lowering and lipid-lowering functions, thereby improving the biological activity and functionality of the compound pentapeptide, and providing high-quality raw materials for the prevention and treatment of diabetes and hyperlipidemia. Therefore, the technical scheme of the present application has the advantages of safety and reliability, good effect and no side effects.

The application discloses a kind of composite enzyme, cellulase, xylosolase, papain are composed according to mass ratio 2-4:1-5:0.5-0.7.The use method of the composite enzyme in the manufacture of water-soluble fertilizer, comprising the following steps: (1) soybean is made into soybean meal powder, standby;(2) after mixing raw materials and stirring uniformly, fermentation enzymolysis is carried out, and fermentation enzymolysis liquid is prepared;(3) the fermentation enzymolysis liquid prepared in step (2) is filtered using filter tank and then placed in filter press for solid-liquid separation, and filtrate is prepared;(4) the filtrate prepared in step (3) is placed in inactivation device for inactivation treatment, and water-soluble fertilizer is prepared.The water-soluble fertilizer product produced by the application contains rich plant-derived amino acid small peptides, polypeptides, oligosaccharides and other active elements and various chelated trace elements, no waste residue is generated during preparation, no emissions, low energy consumption, simple and easy-to-control production process, easy to form scale production, which is beneficial to cost reduction and efficiency improvement.

The application provides a preparation method of functional protein for shrimp feed and the functional protein and application, wherein the steps of the preparation method of the application include three steps of raw material compounding, fermentation and enzymolysis and post-treatment. The raw material compounding is uniformly mixing composite plant protein raw materials containing corn gluten meal, cottonseed protein and peanut meal to obtain a mixture; the fermentation and enzymolysis is inoculating composite bacteria liquid containing lactobacillus plantarum and bacillus subtilis into the mixture, adding composite enzyme preparation containing protease, phytase, pectinase, hemicellulase and cellulase, and then performing solid-state fermentation and enzymolysis after adjusting the moisture content of the material to obtain a fermentation product; and the post-treatment is drying and crushing the fermentation product to finally obtain the functional protein synergized by bacteria and enzymes. Adding the prepared functional protein to low-fish meal shrimp feed can reduce the inhibition of protein synthesis and metabolism of shrimp caused by low-fish meal feeding, improve the intestinal digestion capacity of shrimp and the antioxidant level of the body, and thus optimize the overall growth performance of shrimp.

The invention relates to the technical field of seasonings, and particularly discloses a method for preparing a high-freshness base material based on high-protein raw materials. The method comprises the following steps: puffing a high-protein raw material to obtain a puffed high-protein raw material; adding water into the puffed high-protein raw material for wetting, then preheating with steam, and then cooling and drying; inoculating aspergillus oryzae and aspergillus oryzae protease into the high-protein raw material, and performing koji making to obtain a koji material; uniformly mixing the koji, the enzymatic hydrolysate and edible salt water, and fermenting to obtain the high-freshness base material. According to the method, the high-protein raw materials are subjected to puffing treatment, enzymes are added in the starter propagation process, so that the aspergillus oryzae generates more enzymes and preliminarily decomposes macromolecular proteins, the high-freshness base material is obtained through fermentation and enzymolysis, and the method is high in enzymolysis efficiency, high in high-protein raw material utilization rate and capable of generating more umami substances.

The invention provides a preparation method of a brown sugar fermentation product capable of improving saline-alkaline resistance of crops as well as a product and application of the brown sugar fermentation product. The method comprises the following steps: mixing brown sugar, fermentation enzyme and a buffer solution, inoculating zymophyte to perform two-stage fermentation, performing solid-liquid separation, and collecting liquid to obtain the brown sugar fermentation product, the fermentation enzyme comprises any one or a combination of at least two of cellulase, amylase or protease; the zymophyte comprises any one of bacillus subtilis, bacillus licheniformis or bacillus amyloliquefaciens or a combination of at least two of the bacillus subtilis, the bacillus licheniformis and the bacillus amyloliquefaciens. The brown sugar fermentation product prepared by the method disclosed by the invention can obviously improve the biomass of crops, improve photosynthesis and moisture state, maintain salt ion balance and relieve oxidative stress induced by salt and alkali.

The present invention belongs to the technical field of traditional Chinese medicine, and specifically relates to a traditional Chinese medicine fermentation composition for relieving visual fatigue and a preparation method thereof. The present invention discloses a preparation method of the traditional Chinese medicine fermentation composition for relieving visual fatigue, comprising: using a composite enzyme to hydrolyze the traditional Chinese medicine components, and then fermenting the hydrolyzed traditional Chinese medicine components with a mixed bacteria composed of Lactobacillus rhamnosus, Saccharomyces cerevisiae and Aspergillus niger. The prepared traditional Chinese medicine fermentation composition has been verified to be safe, non-irritating and has better efficacy; and the massage cream prepared using the traditional Chinese medicine fermentation composition has a significant effect of relieving visual fatigue. The preparation method of the traditional Chinese medicine fermentation composition described in this application is simple, can solve the problems of cumbersome and complicated, long treatment course and slow effect in the existing traditional Chinese medicine treatment of visual fatigue, and has good clinical application value.

This invention relates to a recombinant Bacillus subtilis strain producing high-activity β-galactosidase and its application. The recombinant Bacillus subtilis strain uses Bacillus subtilis WG600 as the host strain, derived from... Enterobacter Using sp. β-galactosidase as the target gene, through the promoter (P) phrE Synergistic optimization of the NCS sequence (glnA-30bp, MLD42) and 5'-UTR (UTR13, UTR4, UTR7) enabled the fermentation enzyme activity of Ensp-β-galactosidase in Bacillus subtilis to reach over 500 U / mL, with a maximum of 584.2 U / mL. Compared with existing technologies, the enzyme activity has been greatly improved, representing the highest level of enzyme activity for β-galactosidase production in Bacillus subtilis, which can meet the demand for high-activity enzymes in industrial production.

This invention relates to the field of enzymatic hydrolysis technology for meat product fermentation, and provides a meat product fermentation enzymatic hydrolysis device and method. The device includes an outer cylinder, a core cylinder, a circulating stirring paddle, and a fermentation enzymatic hydrolysis control unit. The top of the outer cylinder has an inlet, and the bottom has a conical cavity, with an outlet connected to the bottom of the conical cavity. The core cylinder is centrally located inside the outer cylinder, dividing the outer cylinder into a central cavity and an annular cavity, with the top and bottom of the central cavity and the annular cavity connected. The circulating stirring paddle is located in the central cavity. The fermentation enzymatic hydrolysis control unit controls the rotation of the circulating stirring paddle, stirring and driving the meat material from the central cavity upward into the annular cavity, downward along the annular cavity, and back to the central cavity. During the circulation process, the meat material and other ingredients are mixed. This invention achieves uniformity in the mixing of meat material and between meat material and ingredients containing enzymes during the fermentation enzymatic hydrolysis process, improving the uniformity and texture of the enzymatically hydrolyzed meat.

The application discloses a kind of yeast black tea products and process method for preparing by double biological enzyme fermentation, which includes the process steps of picking and removing impurities of fresh leaves, light heat wilting, light heat steam biological fermentation, enzyme oxygenation kneading, deagglomeration double enzyme biological fermentation, hot air aroma extraction initial baking and vacuum freeze drying etc.The yeast black tea with higher fermentation enzymolysis power can be prepared by process optimization, which has strip shape, red leaves, sweet aroma, the activity of tea polyphenol oxidase (ppo) is kept at 1.5-2 U / G, and can drive other plant leaves to carry out mixed fermentation enzymolysis reaction, to make high-quality composite black tea, which has wide application prospect in the field of fermentation composite black tea.

The application discloses a preparation method of oil-tea camellia seed oil with nut aroma, and comprises the following steps: 1) pretreating oil-tea camellia seed shells and oil-tea camellia fruits to obtain a fermentation substrate; 2) preparing a fermentation medium containing the oil-tea camellia seed shells and the oil-tea camellia fruits; 3) yeast fermentation: inoculating yeast into the fermentation medium to perform fermentation, the fermentation time is 36-42 hours, and a fermentation product is obtained; 4) enzymatic fermentation: adding glucose oxidase into the fermentation product to perform enzymatic hydrolysis and deglucose treatment, the enzymatic hydrolysis and deglucose treatment is accompanied by continuous fermentation of the yeast, the enzymatic hydrolysis and deglucose treatment time is 24-30 hours, and a fermentation enzymolysis liquid is obtained; and 5) cold pressing: drying and steaming the fermentation enzymolysis liquid and then performing cold pressing to obtain the oil-tea camellia seed oil. The method of first adopting yeast fermentation and then adopting glucose oxidase enzymolysis makes the content of tetramethylpyrazine in the prepared oil-tea camellia seed oil reach 2120 ug / mL, gives the oil-tea camellia seed oil very strong nut aroma, and improves the flavor quality of the oil-tea camellia seed oil.

The present invention belongs to the field of bioengineering technology, and particularly relates to a method for producing xylanase. The production strain used in the method is specifically Trichoderma viride ( Trichoderma viride ) TP-1002, deposited with CGMCC No. 40415. The xylanase produced by this strain is heat-resistant, acid- and alkali-resistant, with high enzyme activity and stable performance. The present invention also optimizes the corresponding fermentation mechanism, resulting in higher fermentation activity, higher extraction yield, and lower manufacturing costs, with an average fermentation enzyme activity exceeding 29,000 U / mL. Furthermore, a xylanase coating and granulation method has been developed, addressing the inconvenient storage and transportation issues of existing xylanase, improving enzyme activity stability and ease of application, and significantly enhancing the granules' moisture and heat resistance, promising broad application prospects.

This invention belongs to the field of sweet tea technology, and discloses a method for extracting crude extracts of sweet tea polysaccharides. The invention first disrupts the internal structure of the tea by steaming, creating pores. Then, beneficial bacteria and enzymes are introduced into these pores for fermentation and enzymatic hydrolysis, fully releasing the stevia polysaccharides. Subsequently, a supercritical extraction method is used for further extraction. A composite material is then used for preliminary decolorization and impurity removal, resulting in a high-yield crude extract of sweet tea polysaccharides.