CN117603944A - Complex enzyme special for betel nuts and preparation and softening methods thereof - Google Patents

Complex enzyme special for betel nuts and preparation and softening methods thereof Download PDF

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Publication number
CN117603944A
CN117603944A CN202311532908.2A CN202311532908A CN117603944A CN 117603944 A CN117603944 A CN 117603944A CN 202311532908 A CN202311532908 A CN 202311532908A CN 117603944 A CN117603944 A CN 117603944A
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betel
betel nut
complex enzyme
special
betel nuts
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张蕊
沈涛
杜新园
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Cangzhou Xiasheng Enzyme Biotechnology Co ltd
Ningxia Sunson Industry Group Co ltd
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Cangzhou Xiasheng Enzyme Biotechnology Co ltd
Ningxia Sunson Industry Group Co ltd
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Priority to CN202311532908.2A priority Critical patent/CN117603944A/en
Publication of CN117603944A publication Critical patent/CN117603944A/en
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    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
    • C12N9/2437—Cellulases (3.2.1.4; 3.2.1.74; 3.2.1.91; 3.2.1.150)
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/0004—Oxidoreductases (1.)
    • C12N9/0055—Oxidoreductases (1.) acting on diphenols and related substances as donors (1.10)
    • C12N9/0057—Oxidoreductases (1.) acting on diphenols and related substances as donors (1.10) with oxygen as acceptor (1.10.3)
    • C12N9/0061—Laccase (1.10.3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2462—Lysozyme (3.2.1.17)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2477—Hemicellulases not provided in a preceding group
    • C12N9/248—Xylanases
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    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03002—Laccase (1.10.3.2)
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/0102—Tannase (3.1.1.20)
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01017—Lysozyme (3.2.1.17)
    • 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

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Abstract

The invention provides a special complex enzyme for betel nuts, a preparation method and a softening method thereof, wherein the special complex enzyme for betel nuts comprises the following components in percentage by weight: 15-20% of cellulase, 10-15% of xylanase, 5-10% of laccase, 5-10% of tannase, 5% of lysozyme and 40-60% of maltodextrin; the preparation method comprises the following steps: fermenting, spray drying, compounding, mixing and quantitatively canning; the betel nut softening method comprises the following steps: boiling seeds, cleaning, adding special complex enzyme for betel nut according to the weight of 0.3-0.6% of the weight of the dried betel nut, reacting, cleaning with boiling water, and performing subsequent processing procedures; the betel nut is green and healthy without alkali treatment, the integrity and the juice sense of the betel nut body are fully maintained while the betel nut is obviously softened, the betel nut fibers are fluffy and rich in elasticity, the mouthfeel and the flavor of the product are improved, the mildew is effectively delayed, the shelf life is prolonged, the storage stability of the finished product is improved, and the quality of the product is further improved.

Description

Complex enzyme special for betel nuts and preparation and softening methods thereof
Technical Field
The invention belongs to the field of enzyme preparation application, and particularly relates to a special compound enzyme for betel nuts, a preparation method thereof and a softening method thereof.
Background
The edible betel nut is a betel nut chewing block prepared by drying fresh fruit and then carrying out a series of deep processing procedures, and the fresh fruit is generally dried in Hainan and then is transported to Hunan for deep processing. Fresh areca is prepared by smoking, drying or air drying fresh areca, and is called as areca in the industry, the areca has low water content, compact and hard fiber structure, and long-term chewing damage to teeth, irritation to oral mucosa, and easy oral lesions and even canceration. And the dry betel nuts have compact fiber structures, so that the betel nuts are difficult to taste in the processing process. Therefore, the betel nut fiber needs to be softened in the processing process. The traditional softening method is divided into two kinds, namely a physical method and a chemical method, such as a water soaking method, a steaming method, a flash explosion method, a NaOH solution treatment method and the like. However, the processed product is hard, the flavor and taste of the betel nut are affected, the loss of active ingredients in the betel nut is caused, and endophytes in the betel nut primordium are difficult to kill, so that the betel nut product is caused to mildew.
In recent years, betel fibers have been softened with enzyme preparations, but the enzyme preparation types have been mainly focused on cellulases and hemicellulases. The existing enzyme preparation treatment scheme is adopted, the betel nut fiber structure is destroyed, the cellulose is largely degraded, betel nut fiber residue is easily caused, and the masticatory property and the appearance of the finished product are affected; secondly, the betel nut finished product is not softened in place, so that the water content of the betel nut finished product is high, about 30%, and the betel nut finished product is easy to mould; moreover, the betel nut fibers are not softened in place, so that the betel nut is difficult to taste and has a durable taste. These are a series of deep processing situations of betel nut products related to betel nut fiber softening, and no clearly implemented solution exists in betel nut processing industry at present.
Disclosure of Invention
Aiming at the defects of the related prior art, the application provides the special complex enzyme for betel nuts, the preparation method and the softening method thereof, and compared with the traditional method, the complex enzyme does not need to use alkali treatment, reduces the harm of chemical substances, and is more green and healthy. The betel nut is obviously softened, meanwhile, the integrity and the juice feel of the fruit body are fully maintained, the betel nut fibers are fluffy and rich in elasticity, the mouthfeel and the flavor of the betel nut are improved, mildew is effectively delayed, the shelf life is prolonged, the storage stability of the finished product is improved, the quality of the product is further improved, and the betel nut beverage has high practicability.
The aim of the invention can be achieved by the following technical scheme:
a composite enzyme is characterized in that the composite enzyme comprises, by weight, 15-20% of cellulase, 10-15% of xylanase, 5-10% of laccase, 5-10% of tannase, 5% of lysozyme and 40-60% of maltodextrin.
Further, the components of each single enzyme are cellulase 18%, xylanase 12%, laccase 5%, tannase 5%, lysozyme 5% and maltodextrin 55%.
Further, the components of each single enzyme are 20% of cellulase, 15% of xylanase, 10% of laccase, 10% of tannase, 5% of lysozyme and 40% of maltodextrin.
A preparation method of a special complex enzyme for betel nuts comprises the following steps:
s1, fermenting and producing each component of the betel nut special compound enzyme respectively, wherein the steps comprise strain activation, amplification culture, plate and frame filtration, chromatographic column purification and spray drying to obtain various single enzymes;
s2, putting the various single enzyme components produced in the step S1 into an automatic mixer according to the weight proportions of 15-20% of cellulase, 10-15% of xylanase, 5-10% of laccase, 5-10% of tannase, 5% of lysozyme and 40-60% of maltodextrin, and mixing for 40min;
s3, quantitatively canning the compound enzyme mixed in the step S2.
A betel nut softening method comprises the following steps:
s1, adding clear water into dry betel nuts, boiling for 30min, and then cleaning;
s2, adding the special complex enzyme for betel nuts according to the weight of 0.3-0.6% of the weight of the dry betel nuts, and carrying out softening reaction by using a proper amount of water;
s3, after the reaction is finished, the betel nuts prepared in the step S2 are repeatedly washed in boiling water for three times;
s4, carrying out subsequent processing such as fermentation and the like on the betel nuts prepared in the S3.
Further, in the step S2, special complex enzyme for betel nut is added, the reaction temperature is 45-55 ℃, the reaction time is 12-16h, and the optimal pH is 3.5-6.0.
Further, the betel nut in the step S4 is fermented for 24-48 and h at 45-55deg.C.
The invention has the beneficial effects that:
a. the laccase and the tannase cooperate to effectively and properly degrade lignin in the betel nuts, and does not damage cellulose in the betel nut skeleton, so that the betel nuts are good in chewing feeling and less in broken slag, and meanwhile, the astringency of the betel nuts can be reduced, and the taste is improved;
b. the lysozyme disclosed by the invention can effectively delay the mildew of the betel nut chewing blocks and prolong the shelf life.
Description of the embodiments
Example 1
In one aspect of the embodiment, a special complex enzyme for betel nuts is provided, which comprises the following components in percentage by weight: 15-20% of cellulase, 10-15% of xylanase, 5-10% of laccase, 5-10% of tannase, 5% of lysozyme and 40-60% of maltodextrin. Specifically, the components of each single enzyme are cellulase 18%, xylanase 12%, laccase 5%, tannase 5%, lysozyme 5% and maltodextrin 55%.
In one aspect of the present embodiment, a preparation method of a complex enzyme special for betel nuts is provided, including the following steps:
s1, fermenting and producing each component of the betel nut special compound enzyme respectively, wherein the steps comprise strain activation, amplification culture, plate frame filtration, chromatographic column purification and spray drying to obtain various single enzymes;
s2, putting the various single enzyme components produced in the step S1 into an automatic mixer according to the weight proportion of 18% of cellulase, 12% of xylanase, 5% of laccase, 5% of tannase, 5% of lysozyme and 55% of maltodextrin, and mixing for 40min;
s3, quantitatively canning the compound enzyme mixed in the step S2.
In another aspect of the present embodiment, a betel nut softening method is provided, which includes the following steps:
s1, adding clear water into dry betel nuts, boiling for 30min, and then cleaning;
s2, adding the special complex enzyme for areca according to 0.3% of the weight of the dry areca, and carrying out softening reaction by using a proper amount of water;
s3, after the reaction is finished, the betel nuts prepared in the step S2 are repeatedly washed in boiling water for three times;
s4, carrying out subsequent processing such as fermentation and the like on the betel nuts prepared in the S3.
Further, in the step S2, special complex enzyme for betel nut is added, the reaction temperature is 45-55 ℃, the reaction time is 12-16h, and the optimal pH is 3.5-6.0.
Further, the betel nut in the step S4 is fermented for 24-48 hours at 45-55 ℃.
The beneficial effect of this example: has good softening effect on betel nut fiber, and maintains certain chewing feeling and obviously reduces astringency; effectively delay mildew.
Example 2
In one aspect of the embodiment, a special complex enzyme for betel nuts is provided, which comprises the following components in percentage by weight: 15-20% of cellulase, 10-15% of xylanase, 5-10% of laccase, 5-10% of tannase, 5% of lysozyme and 40-60% of maltodextrin.
Specifically, the components of each single enzyme are 20% of cellulase, 15% of xylanase, 10% of laccase, 10% of tannase, 5% of lysozyme and 40% of maltodextrin.
In one aspect of the present embodiment, a preparation method of a complex enzyme special for betel nuts is provided, including the following steps:
s1, fermenting and producing each component of the betel nut special compound enzyme respectively, wherein the steps comprise strain activation, amplification culture, plate frame filtration, chromatographic column purification and spray drying to obtain various single enzymes;
s2, putting the various single enzyme components produced in the step S1 into an automatic mixer according to the weight proportions of 20% of cellulase, 15% of xylanase, 10% of laccase, 10% of tannase, 5% of lysozyme and 40% of maltodextrin, and mixing for 40min;
s3, quantitatively canning the compound enzyme mixed in the step S2.
In another aspect of the present embodiment, a betel nut softening method is provided, which includes the following steps:
s1, adding clear water into dry betel nuts, boiling for 30min, and then cleaning;
s2, adding the special complex enzyme for areca according to 0.6% of the weight of the dry areca, and carrying out softening reaction by using a proper amount of water;
s3, after the reaction is finished, the betel nuts prepared in the step S2 are repeatedly washed in boiling water for three times;
s4, carrying out subsequent processing such as fermentation and the like on the betel nuts prepared in the S3.
Further, in the step S2, special complex enzyme for betel nut is added, the reaction temperature is 45-55 ℃, the reaction time is 12-16h, and the optimal pH is 3.5-6.0.
Further, the betel nut in the step S4 is fermented for 24-48 hours at 45-55 ℃.
The beneficial effect of this example: has remarkable softening effect on betel nut fiber, obviously reduces astringency, has good chewing feeling and effectively delays mildew.
Example 3
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight: 15% of cellulase, 10% of xylanase, 5% of laccase, 5% of tannase, 5% of lysozyme and 60% of maltodextrin.
Example 4
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight: 20% of cellulase, 10% of xylanase, 5% of laccase, 5% of tannase, 5% of lysozyme and 55% of maltodextrin.
Example 5
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight: 15% of cellulase, 15% of xylanase, 10% of laccase, 10% of tannase, 5% of lysozyme and 45% of maltodextrin.
Example 6
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight: 15% of cellulase, 10% of xylanase, 10% of laccase, 10% of tannase, 5% of lysozyme and 50% of maltodextrin.
The preparation methods of the complex enzyme special for betel nuts composed of different components in examples 3-6 are the same as those in example 1, and the softening steps and application conditions of betel nuts are the same. The special compound enzyme for betel nuts can achieve better softening effect and simultaneously has better chewing property, reduces astringent feeling, delays mildew and prolongs shelf life by adopting the embodiment as described in the embodiment 1.

Claims (7)

1. The special complex enzyme for betel nuts is characterized by comprising the following components in percentage by weight:
15-20% of cellulase, 10-15% of xylanase, 5-10% of laccase, 5-10% of tannase, 5% of lysozyme and 40-60% of maltodextrin.
2. The complex enzyme special for betel nuts according to claim 1, wherein the components of each single enzyme are 18% of cellulase, 12% of xylanase, 5% of laccase, 5% of tannase, 5% of lysozyme and 55% of maltodextrin.
3. The complex enzyme special for betel nuts according to claim 1, wherein the components of each single enzyme are 20% of cellulase, 15% of xylanase, 10% of laccase, 10% of tannase, 5% of lysozyme and 40% of maltodextrin.
4. A method for preparing the complex enzyme special for betel nuts as claimed in any one of claims 1 to 3, comprising the steps of:
s1, fermenting and producing each component of the betel nut special compound enzyme respectively, wherein the steps comprise strain activation, amplification culture, plate frame filtration, chromatographic column purification and spray drying to obtain various single enzymes;
s2, putting the various single enzymes produced in the step S1 into an automatic mixer according to the weight proportions of 15-20% of cellulase, 10-15% of xylanase, 5-10% of laccase, 5-10% of tannase, 5% of lysozyme and 40-60% of maltodextrin, and mixing for 40min;
s3, quantitatively canning the compound enzyme mixed in the step S2.
5. The betel nut softening method is characterized by comprising the following steps:
s1, adding clear water into dry betel nuts, boiling for 30min, and then cleaning;
s2, adding the special complex enzyme for betel nuts according to the weight of 0.3-0.6% of the weight of the dry betel nuts, and carrying out softening reaction by using a proper amount of water;
s3, after the reaction is finished, the betel nuts prepared in the step S2 are repeatedly washed in boiling water for three times;
s4, carrying out subsequent processing such as fermentation and the like on the betel nuts prepared in the S3.
6. The method according to claim 5, wherein the special complex enzyme for betel nut is added in step S2, the reaction temperature is 45-55deg.C, the reaction time is 12-16h, and the optimum pH is 3.5-6.0.
7. The method according to claim 5, wherein the betel nut in step S4 is processed for 24-48 and h at 45-55deg.C.
CN202311532908.2A 2023-11-17 2023-11-17 Complex enzyme special for betel nuts and preparation and softening methods thereof Pending CN117603944A (en)

Priority Applications (1)

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CN202311532908.2A CN117603944A (en) 2023-11-17 2023-11-17 Complex enzyme special for betel nuts and preparation and softening methods thereof

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Application Number Priority Date Filing Date Title
CN202311532908.2A CN117603944A (en) 2023-11-17 2023-11-17 Complex enzyme special for betel nuts and preparation and softening methods thereof

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CN117603944A true CN117603944A (en) 2024-02-27

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