CN102010859A - Immobilized enzyme as well as preparation method and application thereof in stirred yogurt - Google Patents
Immobilized enzyme as well as preparation method and application thereof in stirred yogurt Download PDFInfo
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- CN102010859A CN102010859A CN 201010294259 CN201010294259A CN102010859A CN 102010859 A CN102010859 A CN 102010859A CN 201010294259 CN201010294259 CN 201010294259 CN 201010294259 A CN201010294259 A CN 201010294259A CN 102010859 A CN102010859 A CN 102010859A
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Abstract
The invention belongs to the technical field of food processing, and in particular relates to production and application of immobilized enzyme. In the invention, glutamine transaminase is immobilized to obtain immobilized glutamine transaminase, and the immobilized enzyme is applied to the production of yogurt. Milk is used as a raw material, streptococcus thermophilus and lactobacillus bulgaricus are used for fermenting a strain, and the immobilized glutamine transaminase and soybean separating protein are added in the production process. The invention provides a stirred green yogurt product without adding chemical stabilizers and thickeners; and because the immobilized enzyme can be recycled many times, the invention has the characteristics of low production cost, simple process and high product stability.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of preparation of immobilized enzyme and use the processing method that this immobilized enzyme is produced stirred yogurt.
Background material
Glutamine transaminage is a kind of a kind of polysaccharase that extensively is present in human body, senior animals and plants and the microorganism, can catalytic proteins intermolecular or intramolecular crosslinked, improve proteinic multiple functional performance, can be applicable to fields such as meat product, milk-product, bean product and flour products.But, limited its widespread use in food because the price of present commercially available glutamine transaminage is higher.
Immobilized enzyme is meant and is the enzyme that blocking exists in certain space, compare with resolvase, the activity of efficient except that having, single-minded, gentleness and enzyme can be regulated the catalyzed reaction characteristic such as control, also has separate easily and reclaims, can repeat repeatedly to use, operate advantages such as continuous controllable, technological operation are easy.At present, glutamine transaminage mainly uses with the form of resolvase, have document announcement can adopt sodium alginate that glutamine transaminage is carried out immobilization and handle, but this immobilized enzyme quality is soft, because of easy fragmentation causes separation difficulty.
Sour milk is to be main raw material with cow's milk or reconstituted milk, after pasteurize, inserts a kind of all-ages nutritive food that lactic acid bacteria culturers is made through fermentation.It not only has the nutritive value of milk, and beneficial microorganism wherein also can suppress the spoilage organism in the human intestinal, promotes digesting and assimilating of nutritive substance, is more suitable for human nutrition and health care.
Stirred yogurt is insert lactobacillus inoculation in milk after, to ferment in large fermentation tank, becomes liquid state after mechanical stirring, divides then to install in the packaging vessel.Compare with solidification type yoghourt, stirred yogurt is more suitable for scale operation, is more convenient for adding auxiliary materials such as raisins-adding, has the more characteristics of horn of plenty of multiple tastesization, nutrition.But,, need in the yoghurt production process, add stablizer for mouthfeel and the quality that keeps sour milk because the mechanical stirring process has been destroyed the gel structure of sour milk.The stablizer that uses is made up of food glue (as pectin, gelatin, guar gum) or thickening material (as modified starch) etc. usually at present, they or cost height or mouthfeel are poor, or water-retentivity and stability are not good, all have certain defective on result of use, and the quality of product haves much room for improvement.The stablizer that adds does not have help to HUMAN HEALTH, but also has increased production cost of products.In the yoghurt production process, add the immobilization glutamine transaminage, can improve the mouthfeel of sour milk, increase its viscosity and retention ability, substitute the stablizer that generally uses in producing at present, prevent that effectively whey from separating out.Have characteristics such as production cost is low, product good water-retaining property, edible safety simultaneously.
Summary of the invention
The objective of the invention is to overcome the existing deficiency in the stirred yogurt technology of producing, provide a kind of and both need not add stablizer, the mouthfeel and the quality of common solidification type yoghourt can also be kept, and the green, safety of the nutritive value of stirred yogurt, simple, constant product quality and nutritious producing and manufacturing technique can be improved.
For achieving the above object, the present invention produces a kind of glutamine transaminage immobilized enzyme, and this immobilized enzyme can play the effect that increases proteinic viscosity and gelation as a kind of foodstuff additive, can use in making foods such as sour milk.
The technical solution used in the present invention is as follows:
Immobilization glutamine transaminage of the present invention is that to use the enzyme activity of buying from Taixing Yiming Biological Products Co., Ltd. be that the glutamine transaminage of 100u/g is made by immobilization, and its process for fixation is as follows:
1) chitosan is dissolved in 1% acetum in 1: 20～1: 40 ratio of solid-liquid ratio, stirred 10～40 minutes, be made into the chitosan gum liquid solution with the condition of stirrer at 50～200rpm;
2) the NaOH solution of concentration 4～10% and concentration 30～90% ethanolic solns are made into condensation water in 50: 1～5: 6 ratio;
3) with 5～No. 7 syringes chitosan solution is splashed into and make chitosan microball in the condensation water, placed 1～3 hour down for 20～30 ℃, to neutral, 4 ℃ refrigeration is standby down with the distilled water repetitive scrubbing;
4) chitosan microball is dissolved in 1: 3～1: 10 ratio of solid-liquid ratio in 1～3% the glutaraldehyde solution, 15～30 ℃ of following constant temperature vibrations 1～3 hour, do not contain the glutaraldehyde of dissociating with distilled water repetitive scrubbing to microballoon till;
5) chitosan microball is added 5～20% glutamine transaminage liquid in 1: 3～1: 10 ratio of solid-liquid ratio, the constant temperature vibration is 1～3 hour under 20～30 ℃ temperature, washed to the greatest extent with phosphoric acid buffer repetitive scrubbing microballoon to the uncrosslinked resolvase of pH 7.0, promptly get immobilized enzyme, 4 ℃ refrigeration is standby down.
Through the immobilized enzyme that aforesaid method obtains, can be used for producing stirred yogurt.
A kind of processing method of utilizing immobilized enzyme to produce stirred yogurt:
1) ratio of adding white sugar and 3～15g/L in the ratio of 20～100g/L in milk is added soybean protein isolate and stirred, and is high-pressure homogeneous under 20～25Mpa then;
2) raw material behind the homogeneous is heated 3～10min down at 85～95 ℃, be cooled to 43 ℃;
3) in the good raw material of cooling, add the immobilization glutamine transaminage of making as stated above and ratio interpolation lactobacillus bulgaricus, the thermophilus streptococcus of volume percent 2～4% in the ratio of 10～50g/L, the ratio of two kinds of milk-acid bacterias is 1: 1～1: 10, the concrete grammar that the immobilization glutamine transaminage adds is that immobilized enzyme is divided into 3～10 parts, with the parcel of the individual layer gauze after the sterilization, with the system of the cotton rope after sterilization mouth, bundle is immersed milk, and stay one section cotton rope outside fermenting container;
4) with 3) in ready raw material 40～43 ℃ of bottom fermentations 2～4 hours, make sour milk;
5) take out the immobilized enzyme that is wrapped in gauze, the sour milk that ferments is cooled to 18 ℃, under the condition of 20～40rpm, stirred 5～20 minutes with stirrer;
6) with 5) in the sour milk branch that stirs install to and sell in the container, at 0～6 ℃ of following after-ripening 12～24h, promptly get stirred yogurt again.
7) with after the immobilized enzyme taking-up, clean with sterile water wash, be placed on 4 ℃ of refrigerator and cooled and hide, can use repeatedly more than 10 times.
As required, can in the whipping process of step 5), can add jam or fruit grain, make the fruit-flavoured yogurt or the fruit yogurt of various tastes in the ratio of 20～60g/L.
Soybean protein isolate has higher nutritive value and good functional characteristics, especially has good solubility and gelation.Therefore, in sour milk, add a certain amount of soybean protein isolate, not only can significantly improve viscosity, gelation and the product stability of stirred yogurt, can also improve the nutritive value of sour milk, very beneficial to human body.
Glutamine transaminage (be called for short TG) is a kind of a kind of polysaccharase that extensively is present in human body, senior animals and plants and the microorganism, and is can catalytic proteins intermolecular or intramolecular crosslinked.Therefore, crosslinking reaction between its casein, whey-protein and glycinin intramolecularly or molecule in can catalysis milk, improve the mouthfeel of sour milk, increase its viscosity and retention ability, substitute the stablizer that generally uses in the present yoghurt production with it, can prevent separating out of whey in the sour milk effectively, have also simultaneously that bonding force is strong, a good water-retaining property, characteristics such as safe in utilization.
Immobilized enzyme is meant and is the enzyme that blocking exists in certain space, generally adopts physics or chemical process that enzyme is combined with the water-insoluble macromolecular carrier or enzyme is embedded in and make in the microcapsule of water-insoluble gel or semi-permeable membranes.Compare with resolvase, the catalyzed reaction characteristic such as immobilized enzyme is efficient except that having, single-minded, the activity of gentleness and enzyme can be regulated control, also have separate easily and reclaim, can repeat repeatedly to use, operate advantages such as continuous controllable, technological operation are easy.At present, not only being widely used of chemistry, biology and ambits such as biotechnology, medical science and life science, the application prospect in field of food is particularly considerable for immobilized enzyme.
Embodiment
Embodiment 1
1. the preparation of chitosan microball
1) gets the 20g chitosan, be dissolved among the 1% acetum 600mL, stirred 20 minutes at 100rpm, be made into the chitosan gum liquid solution with stirrer;
2) 8%NaOH 250mL and 30% ethanolic soln 300mL are mixed, be made into condensation water;
3) with No. 6 syringes chitosan solution is splashed into and makes microballoon in the condensation water, placed 2 hours down for 25 ℃, with distilled water repetitive scrubbing microballoon to neutral, 4 ℃ of refrigerations down;
2. the immobilization of glutamine transaminage
(1) get the 20g chitosan microball, be dissolved among the 2% glutaraldehyde solution 100mL, 25 ℃ of following constant temperature vibrations 2 hours, do not contain the glutaraldehyde of dissociating with distilled water repetitive scrubbing to microballoon till;
(2) add 10% glutamine transaminage enzyme liquid 100mL in microballoon, 25 ℃ of constant temperature vibrated 2 hours.With the phosphoric acid buffer repetitive scrubbing microballoon of pH 7.0, washed to the greatest extent until uncrosslinked resolvase, promptly get immobilized enzyme, in 4 ℃ of refrigerators, preserve standby.
3. the preparation of stirred yogurt
1) in 500mL milk, add 25g white sugar and 2.5g soybean protein isolate, stir, high-pressure homogeneous under 25Mpa;
2) 90 ℃ were heated 5 minutes down, were cooled to 43 ℃.
3) lactobacillus bulgaricus, the thermophilus streptococcus (ratio of two kinds of milk-acid bacterias is 1: 5) of interpolation 15g immobilization glutamine transaminage and 15mL, the concrete grammar that immobilized enzyme adds is that this enzyme is divided into 5 parts, with the parcel of the individual layer gauze after the sterilization, with the system of the cotton rope after sterilization mouth, and stay one section cotton rope outside fermenting container;
4) 42 ℃ of bottom fermentations are 3 hours, make sour milk;
5) take out the immobilized enzyme that is wrapped in gauze, sour milk is cooled to 18 ℃, add 20g jam or fruit grain, under the condition of 30rpm, stirred 10 minutes with stirrer;
6) the sour milk branch is installed in the sale container,, promptly get stirred yogurt 0～6 ℃ of following after-ripening 12～24 hours.
4. products obtained therefrom detect parameters
The Oranoleptic indicator: little yellow, state is similar to the condensed milk shape, and no whey is separated out, the quality uniformity, no chiltern, sheet or pasty state sense, delicate mouthfeel, sweet acid is moderate, has pure lactic fermentation fragrance and fruit-like flavour.
Acidity (° T): 88.6;
Retention ability (%): 58.8;
Whey eduction rate (%): 36.0;
Apparent viscosity (KPas): 4.045;
Store viscosity (KPas): 3.932.
Embodiment 2
1. the preparation of chitosan microball
1) gets the 30g chitosan, be dissolved among the 1% acetum 600mL, stirred 10 minutes at 200rpm, be made into the chitosan gum liquid solution with stirrer;
2) 4%NaOH 500mL and 90% ethanolic soln 100mL are mixed, be made into condensation water;
3) with No. 5 syringes chitosan solution is splashed into and makes microballoon in the condensation water, placed 3 hours down for 20 ℃, with distilled water repetitive scrubbing microballoon to neutral, 4 ℃ of refrigerations down;
2. the immobilization of glutamine transaminage
(1) get the 30g chitosan microball, be dissolved among the 3% glutaraldehyde solution 90mL, 30 ℃ of following constant temperature vibrations 1 hour, do not contain the glutaraldehyde of dissociating with distilled water repetitive scrubbing to microballoon till;
(2) add 20% glutamine transaminage enzyme liquid 300mL in microballoon, 30 ℃ of constant temperature vibrated 1 hour.With the phosphoric acid buffer repetitive scrubbing microballoon of pH 7.0, washed to the greatest extent until uncrosslinked resolvase, promptly get immobilized enzyme, in 4 ℃ of refrigerators, preserve standby.
3. the preparation of stirred yogurt
1) in 500mL milk, add 10g white sugar and 1.5g soybean protein isolate, stir, high-pressure homogeneous under 30Mpa;
2) 85 ℃ were heated 10 minutes down, were cooled to 43 ℃.
3) lactobacillus bulgaricus, the thermophilus streptococcus (ratio of two kinds of milk-acid bacterias is 1: 10) of interpolation 25g immobilization glutamine transaminage and 20mL, the concrete grammar that immobilized enzyme adds is that this enzyme is divided into 3 parts, with the parcel of the individual layer gauze after the sterilization, with the system of the cotton rope after sterilization mouth, and stay one section cotton rope outside fermenting container;
4) 43 ℃ of bottom fermentations are 2 hours, make sour milk;
5) take out the immobilized enzyme that is wrapped in gauze, sour milk is cooled to 18 ℃, add 30g jam or fruit grain, under the condition of 40rpm, stirred 5 minutes with stirrer;
6) the sour milk branch is installed in the sale container,, promptly get stirred yogurt 0 ℃ of following after-ripening 24 hours.
4. products obtained therefrom detect parameters
The Oranoleptic indicator: little yellow, state is similar to the condensed milk shape, and no whey is separated out, the quality uniformity, no chiltern, sheet or pasty state sense, delicate mouthfeel, sweet acid is moderate, has strong fruit-like flavour.
Acidity (° T); 87.6;
Retention ability (%): 56.9;
Whey eduction rate (%): 37.5;
Apparent viscosity (KPas): 3.9942;
Store viscosity (KPas): 3.903.
Embodiment 3
1) gets the 10g chitosan, be dissolved among the 1% acetum 400mL, stirred 40 minutes at 50rpm, be made into the chitosan gum liquid solution with stirrer;
2) 10%NaOH 400mL and 60% ethanolic soln 300mL are mixed, be made into condensation water;
3) with No. 7 syringes chitosan solution is splashed into and makes microballoon in the condensation water, placed 1 hour down for 30 ℃, with distilled water repetitive scrubbing microballoon to neutral, 4 ℃ of refrigerations down;
2. the immobilization of glutamine transaminage
(1) get the 10g chitosan microball, be dissolved among the 1% glutaraldehyde solution 100mL, 15 ℃ of following constant temperature vibrations 3 hours, do not contain the glutaraldehyde of dissociating with distilled water repetitive scrubbing to microballoon till;
(2) add 5% glutamine transaminage enzyme liquid 30mL in microballoon, 20 ℃ of constant temperature vibrated 3 hours.With the phosphoric acid buffer repetitive scrubbing microballoon of pH 7.0, washed to the greatest extent until uncrosslinked resolvase, promptly get immobilized enzyme, in 4 ℃ of refrigerators, preserve standby.
3. the preparation of stirred yogurt
1) in 500mL milk, add 50g white sugar and 7.5g soybean protein isolate, stir, high-pressure homogeneous under 20Mpa;
2) 95 ℃ were heated 3 minutes down, were cooled to 43 ℃.
3) lactobacillus bulgaricus, the thermophilus streptococcus (ratio of two kinds of milk-acid bacterias is 1: 1) of interpolation 5g immobilization glutamine transaminage and 10mL, the concrete grammar that immobilized enzyme adds is that this enzyme is divided into 10 parts, with the parcel of the individual layer gauze after the sterilization, with the system of the cotton rope after sterilization mouth, and stay one section cotton rope outside fermenting container;
4) 40 ℃ of bottom fermentations are 4 hours, make sour milk;
5) take out the immobilized enzyme that is wrapped in gauze, sour milk is cooled to 18 ℃, add 10g jam or fruit grain, under the condition of 20rpm, stirred 20 minutes with stirrer;
6) the sour milk branch is installed in the sale container,, promptly get stirred yogurt 6 ℃ of following after-ripening 12 hours.
4. products obtained therefrom detect parameters
The Oranoleptic indicator: little yellow, state is similar to the condensed milk shape, and no whey is separated out, the quality uniformity, no chiltern, sheet or pasty state sense, delicate mouthfeel, sweet acid is moderate, has strong lactic fermentation fragrance.
Acidity (° T); 89.4;
Retention ability (%); 58.1;
Whey eduction rate (%): 36.6;
Apparent viscosity (KPas): 4.058;
Store viscosity (KPas): 3.949.
Add the comparison of immobilized enzyme stirred yogurt and contrast and commercially available yoghourt quality, see Table 1.
The comparison of table 1 different treatment stirring-type pulp sour milk quality
Annotate: embodiment 1 is for adding the stirred yogurt that makes behind the immobilized enzyme.
As shown in Table 1, the stirred yogurt of embodiment 1 (adding the immobilization glutamine transaminage of 30g/L) is compared with the similar sour milk of commercially available interpolation chemical stabilizer, and its stability is close; Compared with the control, its stability significantly is better than contrast.Result of study shows: its retention ability, whey eduction rate, apparent viscosity and storage viscosity are compared respectively according to having improved 140.0%, 38.9%, 34.3% and 43.3%.
Claims (4)
1. immobilization glutamine transaminage is characterized in that making by following preparation method:
1) chitosan is dissolved in 1% acetum in 1: 20～1: 40 ratio of solid-liquid ratio, stirred 10～40 minutes, be made into the chitosan gum liquid solution with the condition of stirrer at 50～200rpm;
2) the NaOH solution of concentration 4～10% and concentration 30～90% ethanolic solns are made into condensation water in 50: 1～5: 6 ratio;
3) with 5～No. 7 syringes chitosan solution is splashed into and make chitosan microball in the condensation water, placed 1～3 hour down for 20～30 ℃, to neutral, 4 ℃ refrigeration is standby down with the distilled water repetitive scrubbing;
4) chitosan microball is dissolved in 1: 3～1: 10 ratio of solid-liquid ratio in 1～3% the glutaraldehyde solution, 15～30 ℃ of following constant temperature vibrations 1～3 hour, do not contain the glutaraldehyde of dissociating with distilled water repetitive scrubbing to microballoon till;
5) chitosan microball is added 5～20% glutamine transaminage liquid in 1: 3～1: 10 ratio of solid-liquid ratio, the constant temperature vibration is 1～3 hour under 20～30 ℃ temperature, washed to the greatest extent with phosphoric acid buffer repetitive scrubbing microballoon to the uncrosslinked resolvase of pH 7.0, promptly get immobilized enzyme, 4 ℃ refrigeration is standby down.
2. the preparation method of immobilization glutamine transaminage as claimed in claim 1 is characterized in that:
1) chitosan is dissolved in 1% acetum in 1: 20～1: 40 ratio of solid-liquid ratio, stirred 10～40 minutes, be made into the chitosan gum liquid solution with the condition of stirrer at 50～200rpm;
2) the NaOH solution of concentration 4～10% and concentration 30～90% ethanolic solns are made into condensation water in 50: 1～5: 6 ratio;
3) with 5～No. 7 syringes chitosan solution is splashed into and make chitosan microball in the condensation water, placed 1～3 hour down for 20～30 ℃, to neutral, 4 ℃ refrigeration is standby down with the distilled water repetitive scrubbing;
4) chitosan microball is dissolved in 1: 3～1: 10 ratio of solid-liquid ratio in 1～3% the glutaraldehyde solution, 15～30 ℃ of following constant temperature vibrations 1～3 hour, do not contain the glutaraldehyde of dissociating with distilled water repetitive scrubbing to microballoon till;
5) chitosan microball is added 5～20% glutamine transaminage liquid in 1: 3～1: 10 ratio of solid-liquid ratio, the constant temperature vibration is 1～3 hour under 20～30 ℃ temperature, washed to the greatest extent with phosphoric acid buffer repetitive scrubbing microballoon to the uncrosslinked resolvase of pH 7.0, promptly get immobilized enzyme, 4 ℃ refrigeration is standby down.
3. immobilization glutamine transaminage as claimed in claim 1 can be applicable to the making of stirred yogurt, it is characterized in that, in sour milk, add the immobilization glutamine transaminage and add soybean protein isolate in the ratio of 3～15g/L in the ratio of 10～50g/L.
4. stirred yogurt as claimed in claim 3 is characterized in that preparing as follows:
A kind of processing method of utilizing immobilized enzyme to produce stirred yogurt:
1) ratio of adding white sugar and 3～15g/L in the ratio of 20～100g/L in milk is added soybean protein isolate and is stirred;
2) raw material for preparing in the step 1 is high-pressure homogeneous under 20～30Mpa, 85～95 ℃ are heated 3～10min down then, are cooled to 43 ℃;
3) in the good raw material of cooling, add the immobilization glutamine transaminage of making as stated above and ratio interpolation lactobacillus bulgaricus, the thermophilus streptococcus of volume percent 2～4% in the ratio of 10～50g/L, the ratio of two kinds of milk-acid bacterias is 1: 1～1: 10, the concrete grammar that the immobilization glutamine transaminage adds is that immobilized enzyme is divided into 3～10 parts, with the parcel of the individual layer gauze after the sterilization, with the system of the cotton rope after sterilization mouth, bundle is immersed milk, and stay one section cotton rope outside fermenting container;
4) with 3) in ready raw material 40～43 ℃ of bottom fermentations 2～4 hours, make sour milk;
5) take out the immobilized enzyme that is wrapped in gauze, the sour milk that ferments is cooled to 18 ℃, under the condition of 20～40rpm, stirred 5～20 minutes with stirrer;
6) with 5) in the sour milk branch that stirs install to and sell in the container, at 0～6 ℃ of following after-ripening 12～24h, promptly get stirred yogurt again.
7) with after the immobilized enzyme taking-up, clean with sterile water wash, be placed on 4 ℃ of refrigerator and cooled and hide, can use repeatedly more than 10 times.
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Cited By (7)
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| CN105028607A (en) * | 2015-09-15 | 2015-11-11 | 宁辉 | Compound thickening stabilizer for collagen meat and preparing method and application thereof |
| CN106417491A (en) * | 2016-09-22 | 2017-02-22 | 淮南市农康生态农业有限公司 | Preparation method of biscuits with complementary nutrition |
| CN106417647A (en) * | 2016-09-18 | 2017-02-22 | 淮南市农康生态农业有限公司 | Preparation method of healthy bean curd |
| CN106509131A (en) * | 2016-11-14 | 2017-03-22 | 光明乳业股份有限公司 | Chocolate milk powder and production method thereof |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
| CN110846046A (en) * | 2019-11-28 | 2020-02-28 | 浙江海洋大学 | Composite repairing agent for organic contaminated soil, preparation method and application thereof |
| CN110964710A (en) * | 2019-12-25 | 2020-04-07 | 吉林凯莱英医药化学有限公司 | Immobilized enzyme, preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105028607A (en) * | 2015-09-15 | 2015-11-11 | 宁辉 | Compound thickening stabilizer for collagen meat and preparing method and application thereof |
| CN105028607B (en) * | 2015-09-15 | 2020-02-21 | 宁辉 | Compound thickening stabilizer for collagen meat and preparation method and application thereof |
| CN106417647A (en) * | 2016-09-18 | 2017-02-22 | 淮南市农康生态农业有限公司 | Preparation method of healthy bean curd |
| CN106417491A (en) * | 2016-09-22 | 2017-02-22 | 淮南市农康生态农业有限公司 | Preparation method of biscuits with complementary nutrition |
| CN106509131A (en) * | 2016-11-14 | 2017-03-22 | 光明乳业股份有限公司 | Chocolate milk powder and production method thereof |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
| CN110846046A (en) * | 2019-11-28 | 2020-02-28 | 浙江海洋大学 | Composite repairing agent for organic contaminated soil, preparation method and application thereof |
| CN110964710A (en) * | 2019-12-25 | 2020-04-07 | 吉林凯莱英医药化学有限公司 | Immobilized enzyme, preparation method and application thereof |
| CN110964710B (en) * | 2019-12-25 | 2022-01-21 | 吉林凯莱英医药化学有限公司 | Immobilized enzyme, preparation method and application thereof |
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Application publication date: 20110413 |