CN113261663A - Production process of enzyme for food - Google Patents

Production process of enzyme for food Download PDF

Info

Publication number
CN113261663A
CN113261663A CN202110640241.2A CN202110640241A CN113261663A CN 113261663 A CN113261663 A CN 113261663A CN 202110640241 A CN202110640241 A CN 202110640241A CN 113261663 A CN113261663 A CN 113261663A
Authority
CN
China
Prior art keywords
parts
enzyme
precipitation
ultrafiltration
microcrystalline cellulose
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202110640241.2A
Other languages
Chinese (zh)
Inventor
丁龙
易江
陈云明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Pattern Biomedical Technology Co ltd
Original Assignee
Jiangsu Pattern Biomedical Technology Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangsu Pattern Biomedical Technology Co ltd filed Critical Jiangsu Pattern Biomedical Technology Co ltd
Priority to CN202110640241.2A priority Critical patent/CN113261663A/en
Publication of CN113261663A publication Critical patent/CN113261663A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

The invention belongs to the technical field of production of enzymes for food, and particularly relates to a production process of the enzymes for food, which comprises 10-30 parts of edible corn flour, 40-50 parts of peanut meal, 5-7 parts of white granulated sugar, 6-7 parts of aspergillus niger, 3-5 parts of calcium carbonate, 5-8 parts of bacillus subtilis, 5-9 parts of glucose oxidase, 10-20 parts of yeast, 6-10 parts of an anticaking agent, 2-3 parts of an anti-microbial agent, 3-10 parts of citric acid, 9-13 parts of microcrystalline cellulose and 10-30 parts of purified water. According to the invention, the fermentation is carried out after the crushing, the filter pressing and the ultrafiltration are carried out after the fermentation, the precipitation is carried out after the ultrafiltration, the drying is carried out after the precipitation, the operation is simple and convenient, the cost is low, and in the precipitation, the bacillus subtilis, the glucose oxidase, the citric acid and the microcrystalline cellulose are added into the concentrated fermentation liquor, so that the enzymolysis effect of the obtained edible enzyme is better.

Description

Production process of enzyme for food
Technical Field
The invention belongs to the technical field of production of food enzymes, and particularly relates to a production process of a food enzyme.
Background
The enzyme preparation is used as a high-efficiency biocatalyst and has been widely applied to the industries of food, leather and feed. The enzyme liquid produced by liquid fermentation is made into dried bean curd, which is convenient for storage, transportation and processing. The spray drying has the advantages of low material cost, no operation processes of evaporation, crystallization, separation, crushing and the like, continuous automatic production and stable operation.
The enzyme comes from the nature, and is a natural catalyst for thousands of biochemical reactions which are rapidly and efficiently carried out in organisms at any moment. The natural sources of enzymes are animal, plant and microorganism. The enzyme preparations currently used for large-scale industrial production are produced by microbial fermentation. The food enzyme preparation acts only during the processing process after being added to food as a food additive, i.e. helps a substance to complete a transformation, and once it has completed its mission, it goes back and disappears or loses its vitality in the final product. No harmful residue is generated in the food. The production process of the existing food enzyme production process is complex, and other bacteria or pathogenic bacteria can be generated in the production process.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides a production process of food enzyme, which has the characteristics of simple production process and better enzymolysis effect of the obtained edible enzyme by adding bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose into concentrated fermentation liquor.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of food enzyme comprises 10-30 parts of edible corn flour, 40-50 parts of peanut meal, 5-7 parts of white granulated sugar, 6-7 parts of Aspergillus niger, 3-5 parts of calcium carbonate, 5-8 parts of Bacillus subtilis, 5-9 parts of glucose oxidase, 10-20 parts of yeast, 6-10 parts of an anticaking agent, 2-3 parts of an antibacterial agent, 3-10 parts of citric acid, 9-13 parts of microcrystalline cellulose and 10-30 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 1:2 or 2:3, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 5-7 days at 30-60 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
Preferably, the second step is filter-pressed by a plate frame, and the ultrafiltration concentration is concentrated by an ultrafiltration membrane
Preferably, calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into the ultrafiltration concentrated solution obtained in the three-way step two, and stirring and mixing are carried out.
Preferably, the stirred mixed solution obtained in the fourth step is precipitated, the precipitated precipitate is enzyme mud, and the enzyme mud is air-dried or aired.
Preferably, the temperature range for the precipitation in step three is 8-11 ℃.
Preferably, the dried precipitate is obtained in the fourth step, and vacuum bagging is carried out after briquetting and cutting.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the fermentation is carried out after the crushing, the filter pressing and the ultrafiltration are carried out after the fermentation, the precipitation is carried out after the ultrafiltration, the drying is carried out after the precipitation, the operation is simple and convenient, the cost is low, and in the precipitation, the bacillus subtilis, the glucose oxidase, the citric acid and the microcrystalline cellulose are added into the concentrated fermentation liquor, so that the enzymolysis effect of the obtained edible enzyme is better.
2. According to the invention, through the addition of the bacillus subtilis, the bacillus subtilis generates antibiotic substances capable of inhibiting the growth of bacteria, viruses, fungi and pathogens, so that the bacteria and the pathogens can be generated in the process of producing the edible enzyme, the edible enzyme is safer and healthier, and through the addition of microcrystalline cellulose, the microcrystalline cellulose can stabilize foam and emulsion in the processing process, form gel with ointment-like texture, and facilitate the forming of the edible enzyme.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides the following technical scheme: the invention provides the following technical scheme: a production process of food enzyme comprises 10 parts of edible corn flour, 40 parts of peanut meal, 5 parts of white granulated sugar, 6 parts of Aspergillus niger, 3 parts of calcium carbonate, 5 parts of Bacillus subtilis, 6 parts of glucose oxidase, 12 parts of yeast, 6 parts of an anticaking agent, 2 parts of an antibacterial agent, 3 parts of citric acid, 9 parts of microcrystalline cellulose and 10 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 1:2, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 6 days at 39 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
The edible enzyme is prepared by crushing, fermenting, performing filter pressing and ultrafiltration after fermentation, performing precipitation after ultrafiltration, drying after precipitation, and has the advantages of simple and convenient operation and low cost, and during precipitation, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into concentrated fermentation liquor to ensure that the obtained edible enzyme has better enzymolysis effect.
Specifically, the second step is filter-pressing by a plate frame, and the ultrafiltration concentration is carried out by an ultrafiltration membrane.
Specifically, calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into the ultrafiltration concentrated solution obtained in the three-way step II, the ultrafiltration concentrated solution is stirred and mixed, the bacillus subtilis generates antibiotic substances capable of inhibiting the growth of bacteria, viruses, fungi and pathogens by adding the bacillus subtilis, the bacteria and the pathogens can be generated in the process of producing the edible enzyme, the edible enzyme is safer and healthier, and the microcrystalline cellulose can stabilize foam and emulsion in the processing process by adding the microcrystalline cellulose to form gel similar to ointment texture, so that the edible enzyme is convenient to form.
And specifically, precipitating the stirred mixed solution obtained in the fourth step, wherein the precipitated precipitate is enzyme sludge, and the enzyme sludge is air-dried or aired.
Specifically, the temperature at the time of precipitation in the third step was 11 ℃.
Specifically, the dried precipitate is obtained in the fourth step, and is pressed into blocks and cut into pieces for vacuum bagging.
Example 2
The invention provides the following technical scheme: a production process of food enzyme comprises 15 parts of edible corn flour, 45 parts of peanut meal, 6 parts of white granulated sugar, 6 parts of Aspergillus niger, 4 parts of calcium carbonate, 6 parts of Bacillus subtilis, 7 parts of glucose oxidase, 15 parts of yeast, 9 parts of an anticaking agent, 3 parts of an antibacterial agent, 10 parts of citric acid, 12 parts of microcrystalline cellulose and 18 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 2:3, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 5 days at 43 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
The edible enzyme is prepared by crushing, fermenting, performing filter pressing and ultrafiltration after fermentation, performing precipitation after ultrafiltration, drying after precipitation, and has the advantages of simple and convenient operation and low cost, and during precipitation, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into concentrated fermentation liquor to ensure that the obtained edible enzyme has better enzymolysis effect.
Specifically, the second step is filter-pressing by a plate frame, and the ultrafiltration concentration is carried out by an ultrafiltration membrane.
Specifically, calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into the ultrafiltration concentrated solution obtained in the three-way step II, the ultrafiltration concentrated solution is stirred and mixed, the bacillus subtilis generates antibiotic substances capable of inhibiting the growth of bacteria, viruses, fungi and pathogens by adding the bacillus subtilis, the bacteria and the pathogens can be generated in the process of producing the edible enzyme, the edible enzyme is safer and healthier, and the microcrystalline cellulose can stabilize foam and emulsion in the processing process by adding the microcrystalline cellulose to form gel similar to ointment texture, so that the edible enzyme is convenient to form.
And specifically, precipitating the stirred mixed solution obtained in the fourth step, wherein the precipitated precipitate is enzyme sludge, and the enzyme sludge is air-dried or aired.
Specifically, the temperature at the time of precipitation in the third step was 10 ℃.
Specifically, the dried precipitate is obtained in the fourth step, and is pressed into blocks and cut into pieces for vacuum bagging.
Example 3
The invention provides the following technical scheme: a production process of food enzyme comprises 30 parts of edible corn flour, 50 parts of peanut meal, 7 parts of white granulated sugar, 7 parts of Aspergillus niger, 5 parts of calcium carbonate, 7 parts of Bacillus subtilis, 8 parts of glucose oxidase, 19 parts of yeast, 9 parts of an anticaking agent, 3 parts of an antibacterial agent, 9 parts of citric acid, 13 parts of microcrystalline cellulose and 30 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 2:3, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 5 days at 60 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
The edible enzyme is prepared by crushing, fermenting, performing filter pressing and ultrafiltration after fermentation, performing precipitation after ultrafiltration, drying after precipitation, and has the advantages of simple and convenient operation and low cost, and during precipitation, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into concentrated fermentation liquor to ensure that the obtained edible enzyme has better enzymolysis effect.
Specifically, the second step is filter-pressing by a plate frame, and the ultrafiltration concentration is carried out by an ultrafiltration membrane.
Specifically, calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose are added into the ultrafiltration concentrated solution obtained in the three-way step II, the ultrafiltration concentrated solution is stirred and mixed, the bacillus subtilis generates antibiotic substances capable of inhibiting the growth of bacteria, viruses, fungi and pathogens by adding the bacillus subtilis, the bacteria and the pathogens can be generated in the process of producing the edible enzyme, the edible enzyme is safer and healthier, and the microcrystalline cellulose can stabilize foam and emulsion in the processing process by adding the microcrystalline cellulose to form gel similar to ointment texture, so that the edible enzyme is convenient to form.
And specifically, precipitating the stirred mixed solution obtained in the fourth step, wherein the precipitated precipitate is enzyme sludge, and the enzyme sludge is air-dried or aired.
Specifically, the temperature at the time of precipitation in the third step was 10 ℃.
Specifically, the dried precipitate is obtained in the fourth step, and is pressed into blocks and cut into pieces for vacuum bagging.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (6)

1. A production process of food enzyme comprises 10-30 parts of edible corn flour, 40-50 parts of peanut meal, 5-7 parts of white granulated sugar, 6-7 parts of Aspergillus niger, 3-5 parts of calcium carbonate, 5-8 parts of Bacillus subtilis, 5-9 parts of glucose oxidase, 10-20 parts of yeast, 6-10 parts of an anticaking agent, 2-3 parts of an antibacterial agent, 3-10 parts of citric acid, 9-13 parts of microcrystalline cellulose and 10-30 parts of purified water, and the production process comprises the following steps:
the method comprises the following steps: crushing and mixing edible corn flour and peanut meal, putting the crushed and fused mixture into a fermentation container, adding pure water, wherein the ratio of the pure water to the mixture is 1:2 or 2:3, then continuously adding white granulated sugar, aspergillus niger, yeast, an anti-caking agent and an anti-microbial agent into the fermentation container, and after stirring, fermenting for 5-7 days at 30-60 ℃ to obtain fermentation liquor;
step two: taking out the fermentation liquor, performing filter pressing, and performing ultrafiltration concentration after filter pressing;
step three: concentrating, and precipitating with solvent;
step four: the precipitate obtained by precipitation was dried.
2. The process according to claim 1, wherein the enzyme is selected from the group consisting of: and step two, performing filter pressing through a plate frame, and performing ultrafiltration concentration through an ultrafiltration membrane.
3. The process according to claim 1, wherein the enzyme is selected from the group consisting of: and adding calcium carbonate, bacillus subtilis, glucose oxidase, citric acid and microcrystalline cellulose into the ultrafiltration concentrated solution obtained in the three-way step II, and stirring and mixing.
4. The process according to claim 1, wherein the enzyme is selected from the group consisting of: and D, precipitating the stirred mixed solution obtained in the step four, wherein the precipitated precipitate is enzyme mud, and the enzyme mud is air-dried or aired.
5. The process according to claim 1, wherein the enzyme is selected from the group consisting of: the temperature range for precipitation in step three is 8-11 ℃.
6. The process according to claim 1, wherein the enzyme is selected from the group consisting of: and step four, obtaining dried precipitate, briquetting, cutting and then carrying out vacuum bagging.
CN202110640241.2A 2021-06-09 2021-06-09 Production process of enzyme for food Pending CN113261663A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110640241.2A CN113261663A (en) 2021-06-09 2021-06-09 Production process of enzyme for food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110640241.2A CN113261663A (en) 2021-06-09 2021-06-09 Production process of enzyme for food

Publications (1)

Publication Number Publication Date
CN113261663A true CN113261663A (en) 2021-08-17

Family

ID=77234579

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202110640241.2A Pending CN113261663A (en) 2021-06-09 2021-06-09 Production process of enzyme for food

Country Status (1)

Country Link
CN (1) CN113261663A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844266A (en) * 2014-03-25 2014-06-11 容瑜 Natural conditioning and nourishing ferment and manufacturing method thereof
CN104542804A (en) * 2014-12-31 2015-04-29 南通双和食品有限公司 Food enzyme preparation and a preparation method thereof
CN106820091A (en) * 2016-12-13 2017-06-13 安徽翠鸟生物技术有限公司 A kind of preparation method of food fermentation enzyme powder
CN112450430A (en) * 2020-12-16 2021-03-09 武汉伯森健康科技有限公司 Preparation method of germinated brown rice jujube juice enzyme powder/tablet rich in natural digestive enzymes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844266A (en) * 2014-03-25 2014-06-11 容瑜 Natural conditioning and nourishing ferment and manufacturing method thereof
CN104542804A (en) * 2014-12-31 2015-04-29 南通双和食品有限公司 Food enzyme preparation and a preparation method thereof
CN106820091A (en) * 2016-12-13 2017-06-13 安徽翠鸟生物技术有限公司 A kind of preparation method of food fermentation enzyme powder
CN112450430A (en) * 2020-12-16 2021-03-09 武汉伯森健康科技有限公司 Preparation method of germinated brown rice jujube juice enzyme powder/tablet rich in natural digestive enzymes

Similar Documents

Publication Publication Date Title
Sawant et al. Fungal citric acid production using waste materials: a mini-review
CN110734885B (en) Compound microbial agent for fermenting marine trash fish and preparation method of enzymolysis fish protein amino acid water-soluble fertilizer
CN101747093B (en) Method for producing mycoprotein and polypeptide organic fertilizer by fermented waste of vitamin C
CN104171410A (en) Making method of milk cow feed additive
CN111285719A (en) Method for preparing fish peptide fertilizer based on secondary fermentation technology
CN111517860A (en) Plant nutrient rich in seaweed active oligosaccharide and preparation method thereof
CN107586194A (en) A kind of method that compost anaerobism extraction fermentation fish scrap prepares complex microorganism liquid fertilizer
CN100535104C (en) Method for preparing feedstuff yeast from maize peel hydrolysis solution
CN106348817B (en) A kind of technique that liquid bio-fertilizer is prepared with corn starch sugar leftover bits and pieces
CN100535103C (en) Method for preparing feedstuff yeast from maize peel hydrolysis sugar solution after extracting xylose
CN107602183A (en) A kind of preparation method of amino acid water soluble fertilizer
CN111549080A (en) Fermentation production process of zinc propionate
CN105211630A (en) Humic acid biological feed additive and production method
CN113261663A (en) Production process of enzyme for food
CN110713514A (en) Extraction method of wheat small molecule active peptide
EP2966171B1 (en) Method for the valorisation of photosynthetic microorganisms for integral use of biomass
CN109400410B (en) Method for producing biological organic matter by using threonine fermentation waste liquid
KR101534391B1 (en) Compost type nutritional supplements for apple cultivation and process for preparing the same
CN109810864B (en) Method for making shrimp wine
CN112522121A (en) Kluyveromyces and application thereof in producing xylitol
CN105901040A (en) Enzyme-catalyzed seed germination accelerating agent
CN112931047A (en) Method for manufacturing mushroom sticks of bag-cultivated mushrooms
CN105238838A (en) Production method for organic acid fermentation aspergillus niger mycelium extract
RU2796935C1 (en) Method of production of nutrient media used for cultivation of mold fungi
CN112827998A (en) Camellia oleifera fermentation hydrolysate and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination