15 results about "Pectinase" patented technology

A method of recovering oil, which includes (a) converting a starch-containing material into dextrins with an alpha-amylase; (b) saccharifying the dextrins using a carbohydrate source generating enzyme to form a sugar; (c) fermenting the sugar in a fermentation medium into a fermentation product using a fermenting organism, wherein the fermentation medium comprises a xylanase and a pectinase; (d) distilling the fermentation product to form a whole stillage; (e) separating the whole stillage into thin stillage and wet cake; and (f) recovering the oil from the thin stillage.

The invention discloses a fruit wine of roses and citrus and a brewing technology of the fruit wine. The brewing technology comprises the following steps of (1) fermented liquid preparation; (2) enzymolysis; (3) ingredient adjustment; and (4) degerming, wherein 80-100mg/L of sulphurous acid and 50-120mg/L of pectinase are added to a fermented liquid in the enzymolysis step (2); and 0.3-1.5g/L of deacidification agent, 100-300g/L of sucrose, preferably 0.15-0.6g/L of yeast and 0.5-3.5g/L of yeast nutrient are added to the ingredient adjustment step (3). The mixed fruit wine is obtained through enzymolysis and fermentation after the roses and the citrus are mixed, the nutrition and healthcare values, the tastes and the fragrances of the roses and the citrus are fully considered, the prepared fruit wine has double nutrition and healthcare effects, and meanwhile, the fruit wine is clear, bright, ruddy and attractive in appearance and has strong fragrances of the fruit wine and the roses.

The invention discloses a preparation method of pitaya juice. The method comprises: step (1): separating pitaya peel from pitaya pulp, reserving the inner layer of the pitaya peel, dicing the pitaya peel, and dicing the pitaya pulp; step (2): mixing the diced pitaya peel and water in a mass ratio of 1: 2, adding pectinase to the peel paste, stirring uniformly, and standing the peel paste added with the pectinase at the temperature of 30-35 DEG C for 30-35 min; step (3): adding the pulp paste to the peel paste, and stirring the mixture for 20-30 min at the temperature of 40-45 DEG C; step (4): adding water and citric acid to the paste of the step (3); step (5): sterilizing at a high temperature of 99 DEG C for 8s; and step (6): cooling to 2 DEG C, thus obtaining finished pitaya juice. By deep processing of the peel and the pulp, the pitaya juice with good mouthfeel and high nutritional value is prepared.

The invention discloses a new method for extracting plant essential oil by an aqueous enzymatic method. The new method comprises the following steps: (a) selecting berries, roots, stems or leaves of allspice, weighing and then cleaning; (b) crushing allspice plant tissues to be 50-70 meshes, and sieving; (c) adding a certain amount of mixed enzyme into the crushed plant tissues to carry out hydrolysis for 18-30 hours at the temperature of 2-8 DEG C, wherein the mixed enzyme is a mixture of cellulase, hemicellulase, pectinase and protease; (d) after enzymolysis is finished, carrying out separation on solid and liquid, wherein the liquid phase is a mixture of oil and water; further concentrating the liquid phase for 8-15 hours and separating to obtain allspice oil. The new method disclosed by the invention has the beneficial effects that the prepared allspice oil is high in purity, the utilization rate of raw materials is high, the production cost is reduced, and the industrial needs arefully met, so that the application prospect is wide.

The invention belongs to the field of functional food, and particularly relates to whitening, moisturizing and anti-saccharification soft sweets and a preparation method thereof. The whitening, moisturizing and anti-saccharification soft sweets are prepared from the following components in parts by mass: 500-900 parts of a sweetening agent, 10-60 parts of a gel agent, 50-200 parts of a functional component and 1-20 parts of an acidity regulator. According to the whitening, moisturizing and anti-saccharification soft sweets, after tremella is ground into pulp, pectinase and hemicellulase are added, the hemicellulase can enzymatically hydrolyze tremella polysaccharide into micromolecular tremella polysaccharide, and the micromolecular tremella polysaccharide is convenient for human body to absorb; and meanwhile, the acidity regulator is added to form glucuronic acid with the micromolecular tremella polysaccharide, and the glucuronic acid can effectively scavenge free radicals, the tremella polysaccharide has gelling property, and when the tremella polysaccharide is matched with the gels, the dosage of the gels can be reduced, so that the obtained soft sweets have good elasticity and hardness.

The invention discloses a longan drink and a preparation method thereof. The longan drink is prepared from 1000-3000 parts of longan pulp, 100-300 parts of sucrose, 1-20 parts of yeasts, 1-10 parts of sulfur dioxide, 1-50 parts of citric acid and 30-50 parts of pectinase. The preparation method comprises the following steps of 1) adding sulfur dioxide to the longan pulp, and breaking and squeezing the mixture to extract juice; 2) adding the citric acid to the prepared longan juice to regulate the total acid to be 3-5g/L, and then adding pectinase for enzymolysis and clarification; 3) adding the sucrose and the yeasts to the longan juice after enzymolysis and clarification, and fermenting the longan juice at 30-35 DEG C for 1-5 hours; and 4) blending the liquid obtained by fermentation with water, and then carrying out sterilization, thus obtaining the longan drink. The longan drink takes longans as main raw materials, has low alcohol content, moderate sweetness and good taste, and has unique aroma emitted by the longans.

The invention discloses a grape skin adsorbent for adsorbing and removing cadmium ions as well as a preparation method and application of the grape skin adsorbent. The adsorbent comprises the following components: 35-55 parts of grape skin; 0.5 to 1 part of pectinase; 0.5 to 1 part of cellulase; and 45-55 parts of water. According to the method, grape skin is used as a main raw material, and the adsorbing material capable of adsorbing the heavy metal ion cadmium is obtained through the steps of enzymolysis, drying, smashing and the like. The adsorbent provided by the invention can effectively adsorb and remove cadmium ions in an aqueous solution, can also add grape flavor fragrance in the solution, and has wide application in aquatic product food processing, especially in adsorption and removal of cadmium ions in seafood sauce.

The invention discloses pumpkin root honey yogurt with an effect of promoting lactation and a preparation method thereof. The pumpkin root honey yogurt comprises the following raw material components in parts by weight: 180-220 parts of fresh milk, 20-30 parts of red core dragon fruit, 0.02-0.05 part of pectinase, 13-17 parts of honey, 7-9 parts of cane sugar, 4-6 parts of yogurt bacterial powder, 1-3 parts of gelatin, 1-3 parts of crucian carp, 2-4 parts of pumpkin roots, 1-3 parts of juicy peach, 2-4 parts of apples and 1-3 parts of wax gourd. The honey yogurt prepared by the process disclosed by the invention is good in flavor and good in taste, and the pumpkin root and crucian carp serve as raw materials, so that the prepared yogurt has the health effects of promoting lactation and the like and is suitable for lying-in woman.

The present invention relates to a purple Chinese yam fruit juice preservation liquid which is prepared from tea polyphenols, citric acids, sodium fluoride and penicillin at mass ratios of 3 : 5 : 1 : 1. The application of the fruit juice preservation is as follows: 1) peeling, washing, and dicing purple Chinese yams, adding sugar and water, and boiling the mixture; 2) putting the cooked purple Chinese yams and sugar juice into a blender, squeezing, filtering, and removing residues; 3) adding pectin enzyme to conduct hydrolysis; 4) adding the preservation liquid; 5) conducting an ultra high-temperature sterilization and aseptic filling; and 6) pumping the air in a container, and filling with an inert gas, and thereby preserving and storing at room temperature. The preservation liquid can effectively conduct color retention and preservation for the purple Chinese yam juice, and the prepared preservation liquid is natural and non-toxic, and has no harm to human body health.