158results about How to "Complete enzymatic hydrolysis" patented technology

The invention relates to a maize oligopeptide and a method for preparing same, belonging to the field of biological technology. The method takes the byproduct, namely corn protein powder (also called maize yellow powder containing about 60% of protein) in corn starch production as a raw material, removes the impurities such as starch, grease and the like by the treatment of alkaline water and obtains high-purity corn protein slag; furthermore, the corn protein slag is taken as enzymatic hydrolysis substrate and treated by the following process of pre-treatment, enzymatic hydrolysis, multi-step separation and purification, concentrating, drying and the like so as to prepare the maize oligopeptide powders with edible value and various health-care functions. The method for preparing maize oligopeptide has the advantages of easily obtaining raw material, simple process and higher industrial feasibility. The prepared maize oligopeptide sample has high crude protein content and small molecular weight, has various physiological activities of prompting immunity adjustment, anti-fatigue and the like, and can be used as new functional nutritional compounding and widely applied to the development and production of products such as foods, health-care foods and the like.

The invention provides a fresh and cool enzymolysis grain beverage and a preparation method thereof, relating to a non-alcoholic beverage. The invention aims to provide a fresh and cool enzymolysis grain beverage which retains original nutrition and functional components of grains and is fine, fresh and cool in taste, stable in product composition and low in viscosity, and a preparation method thereof. The beverage is prepared from the following raw materials: 8-12% of grains, 0.01-0.2% of sodium citrate, 0.01-0.4% of emulsifier, 0.05-0.5% of stabilizer, 1.0-2.3% of processing auxiliary agent and the balance of water. The preparation method comprises the steps of: pre-cooking or baking the grains, carrying out colloid milling and homogenizing, adding the processing auxiliary agent, carrying out enzymolysis, then inactivating the enzyme, separating, and filtering to obtain coarse fiber and a material liquid C; adding the material liquid C, sodium citrate, emulsifier and stabilizer to hot water, diluting to certain volume with blending water to obtain a blended liquid, cooling, then conveying to an ultrahigh-temperature instantaneous sterilizing system, preheating, degassing, homogenizing, and then carrying out ultrahigh-temperature instantaneous sterilizing; and filling the blended liquid after ultrahigh-temperature instantaneous sterilizing, and then packaging.

The invention discloses a unique extracting method of maize albumen powder from maize, which comprises the following steps: using composite proteinase to enzymolyze zein; separating; hyperfiltering; condensing; spraying; drying; obtaining the white powder shaped product. The invention simplifies the technique and shortens the manufacturing period with good taste and small molecular weight of hybrid peptide, which can be clinical nutrition, hygienic food, sports food and cosmetics.

The invention belongs to the technical field of microbial enzymatic and fermented feeds, and provides a method for preparing oligopeptide through the mixed enzymolysis and fermentation of fish meal processing waste liquid and vegetable proteins. According to the method, an enzymolysis method and a fermentation method are adopted, so that proteins can be fully degraded so as to obtain low molecular oligopeptide with relatively high content, and a delicious amino acid, oligopeptide, nucleotides and natural organic acids also can be produced, so that the palatability is obviously increased. In addition, according to the method provided by the invention, cottonseed meal and rapeseed meal are adopted for replacing part of soybean meal, so that the cost can be effectively saved, and thus the economic benefits are improved.

The invention discloses a process for preparing a yeast culture by taking hulled spirit distilled grains as a raw material. The process comprises the following steps: hulling the spirit distilled grains; preparing materials; activating a strain; inoculating and mixing; controlling temperature to ferment; performing enzymolysis and wall breaking, and the like. The hulls are separated by using a mechanical method, so that the coarse fiber content of the yeast culture product is reduced, and the nutritive value and the application range of the product are improved. The hulls which are separated from the spirit distilled grains can be used as a boiler fuel after being mixed with coal to provide a heat source for drying the product, so that the drying cost is reduced, comprehensive utilization is realized, and no pollution is caused. The coarse fiber content of the product is over 50 percent less than the coarse fiber contents of the conventional spirit distilled grains and similar products, the situation that the conventional spirit distilled grain product is only suitable for ruminating animals is solved, the application range of the product is expanded, and the development of the market is facilitated.

The invention discloses an industrial production method for preparing oyster bioactive peptides from oyster powder through enzymatic method, which is characterized in that: the special of the production method lies in comprising the following steps: (1) inputting the oyster powder of 1kg, adding deionized water, carrying out shear through the emulsion shearing machine on the bottom of a tank after finishing feeding and reflowing into the tank; (2) regulating the PH of the feed liquid to 7.0 to 7.5, warming up to 48 to 52 DEG C, adding neutral protease of 10 to 20g and beginning enzymolysis for 6 hours; (3) warming up to 80 DEG C and carrying out killing enzyme for 10 minutes; (4) filtering with ceramic membrane, carrying out spray drying and passing through 60 mesh sieve for the feed liquid when the concentration of vacuum concentration is 20% and packaging with compound bag. The industrial production method has the advantages that: the technology is simple; the generating period is short; the produced oyster bioactive peptides are white, not fishy smell and good taste; and the molecular weight of the contained mixing peptide is small.

The invention discloses an industrial production method for enzymatic preparing wheat peptide from wheat gluten. The production method is characterized by comprising the following steps: (1) putting wheat gluten of 1kg, adding deionized water, and reflowing to a pot; (2) heating up to 50 to 55 DEG C, pH of feed fluid is 7.5 to 8.0, then adding protamex of 1 to 2g, and carrying out enzymolysis for 8 hours; (3) heating up to 80 DEG C, and extinguishing enzyme for 10min; and (4) carrying out filtration by a ceramic membrane and vacuum concentration, treating the feed fluid with spray drying, sieving by a sieve with 60 meshes, and packing by compound bags. The wheat peptide prepared by the method of the invention has the protein content of above 50 percent, molecular weight of wheat peptide of 90 percent is below 1000Dalton. The method of the invention has simple technique and short production cycle, the wheat peptide product produced by the method is white and has good mouthfeel.

The invention discloses a complex microbial agent used for ocean trash fish fermentation, and a preparation method for an enzymatic fish protein amino acid water-soluble fertilizer. The complex microbial agent consists of any three or four types of bacillus licheniformis, bacillus subtilis, bacillus megaterium, bacillus cereus, lactic streptococci and saccharomyces cerevisiae. The preparation method for the enzymatic fish protein amino acid water-soluble fertilizer comprises the following steps of: before ocean trash fishes are transported, the ocean trash fishes are subjected to pretreatmentthrough the complex microbial agent, breaking, enzymolysis, fermentation through the complex microbial agent, separation, filtering and concentration. The enzymatic fish protein amino acid water-soluble fertilizer is rich in various active substances and trace elements, including micromolecule polypeptides, amino acids, vitamins and the like, can meet the nutrition requirements of fruit and vegetable crops, improves the growth performance of fruit and vegetable crops as well as the quality of fruits and vegetables, reduces the use amount of chemical fertilizers, improves the quality of soil, reduces soil problems, including soil secondary salinization and the like, and has a good economic benefit.

The invention discloses a preparation method of a sea cucumber polypeptide. The method comprises the following steps: screening raw materials; cleaning the raw materials; carrying out low-temperature enzymolysis; carrying out first concentration filtration; carrying out second concentration filtration; and drying. The reaction condition in the whole preparation process disclosed by the invention is mild; and the activity of the sea cucumber polypeptide can be ensured. Low-temperature enzymolysis at 40-60 DEG C is adopted, and enzyme cutting sites of sea cucumber protein is subjected to alternative splicing through papain and collagenase, so that the enzymolysis of the sea cucumber protein is relatively thorough; and the sea cucumber protein with high molecular weight is decomposed into a plurality of micro-molecule polypeptides with smaller molecular weight, so that the absorption requirements of a human body are met, full absorption of the human body on the sea cucumber polypeptide is facilitated, and the absorptivity can reach over 80%. The sea cucumber polypeptide prepared by the method disclosed by the invention is very low in harmful heavy metal ion content, and safe and non-toxic. The preparation method disclosed by the invention is low in wastewater discharge in the preparation process and beneficial to reduction of energy consumption, is capable of utilizing the value of the sea cucumber to the maximal extent, and has important social and economic significance.

The invention discloses a preparation method of whitening complex protein peptide enzymatic hydrolysate. The preparation method includes the following steps: (1) preparing raw materials; (2) preparingprotein enzymatic hydrolysate, and performing enzymolysis by using alkaline protease, papain and neutral protease through two steps, wherein the using amount of the alkaline protease is 1-3% of the dry weight of material liquid, the using amount of the papain is 0.5-1.5% of the dry weight of the material liquid and the using amount of the neutral protease is 1-3% of the dry weight of the materialliquid; (3) performing centrifugation; (4) performing decolorization; and (5) performing filtering so as to obtain the whitening complex protein peptide enzymatic hydrolysate. The full enzymolysis ofeach protein can be achieved through the preparation method, and active peptide can be reserved, so that the obtained complex protein peptide can be easily and rapidly absorbed, nutrition can be rapidly supplemented, and the complex protein peptide has the functions of promoting skin whitening. A whitening complex protein peptide beverage containing the whitening complex protein peptide enzymatichydrolysate and a preparation method of the whitening complex protein peptide beverage are also provided. The whitening complex protein peptide beverage has the effects of significantly promoting skin whitening and is tasty.

The invention provides a preparation process of resveratrol, which relates to the field of medicament preparation and solves the problems of low preparation conversion rate, low yield and poor product quality of resveratrol in the prior art. The preparation process of resveratrol comprises the following steps: washing away dust of giant knotweed used as raw material, cutting the giant knotweed into slices or preparing the giant knotweed into coarse powder for later use; adding material to be used to a decomposition pool and adding enzymolysis liquid to carry out enzymolysis; and extracting. Through repeated scientific research improvements, compared with the traditional process, the invention shortens the enzymolysis time by half, improves the enzymolysis quantity by one time and improves the conversion rate by one time. A special enzymolysis process is designed for the preparation process, the operation convenience, the use effectiveness and the conversion reliability greatly exceed that of the traditional process, thereby the quality of finished products is ensured and stabilized more effectively, the cost is reduced by half, and the social benefit is obvious.

The invention discloses a preparation method of compound protein peptide enzymatic hydrolysate capable of enhancing immunity. The preparation method comprises the following steps of (1) preparing rawmaterials; (2) preparing plant protein enzymatic hydrolysate, wherein alkaline protease, flavourzyme and papain are used for enzymolysis in two steps; (3) preparing an animal protein enzymatic hydrolysate, wherein alkaline protease, trypsin and neutral protease are used for enzymolysis in two steps; (4) centrifuging; and (5) decolorizing and filtering to obtain the compound protein peptide enzymatic hydrolysate capable of enhancing immunity. The invention also provides a compound protein peptide beverage capable of enhancing immunity containing the compound protein peptide enzymatic hydrolysate, and a preparation method of the compound protein peptide beverage capable of enhancing immunity. Each protein can be fully subjected to enzymolysis, and the active peptide is reserved, so that theobtained compound protein peptide can be easily and quickly absorbed, and has the effects of quickly supplementing nutrition and improving immunity; the compound protein peptide beverage capable of enhancing immunity has a remarkable immunity-enhancing effect and is relatively delicious.

The invention discloses a unique extracting method of egg albumin from eggs, which comprises the following steps: using composite proteinase to enzymolyze egg; separating; hyperfiltering; condensing; spraying; drying; obtaining the white powder shaped product. The invention simplifies the technique and shortens the manufacturing period with good taste and small molecular weight of hybrid peptide, which can be clinical nutrition, hygienic food, sports food and cosmetics.

The invention discloses a lactose-free acidified milk and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing raw milk, a stabilizer, a sweetener and saccharomycete lactase at the temperature of 35-45 DEG C to obtain a mixed solution A, wherein the additive amount of saccharomycete lactase is larger than or equal to 0.03%; (2) homogenizing, sterilizing and cooling the mixed solution A to obtain a mixed solution B; (3) achieving synchronous enzymolysis and fermentation of the mixed solution B through a leavening agent and mold lactase at the temperature of 35-45 DEG C, wherein the additive amount of mold lactase is larger than or equal to 0.03%, and the total additive amount of the two enzymes is larger than or equal to 0.1%, and cooling the mixed solution B subjected to enzymolysis and fermentation to obtain the lactose-free acidified milk. According to the invention, the biological enzymolysis technology is adopted, and different lactases are added in different stages through the two-stage process, so that the content of lactose in the acidified milk is effectively reduced, and the internationally specified lactose-free standard is reached. The lactose-free acidified milk is good in texture properties, excellent in taste and flavor, rich in nutrition and easy to absorb.

The invention provides a preparation of dendrobium small molecule peptides and dendrobium small molecule peptides obtained therefrom. The preparation method comprises the following steps: 1) pretreatment; 2) extraction; 3) enzymolysis; 4) separation and purification; and 5) concentration and drying. The enzymolysis time is shortened to 2-3h by way of compound biological enzyme digestion on xylanase, cellulase, alkaline protease and plant protease. The pH value needs not to be adjusted during enzymolysis, so that the process time is shortened, and meanwhile, the desalting process is canceled, and the production efficiency of the dendrobium small molecule peptide is increased. The molecular weight of the dendrobium small molecule peptides obtained by the preparation method is primarily at 100-500Da, so that the dendrobium small molecule peptides are easily absorbed by a human body and can be applied to the field of food.

The invention discloses a preparation method of corn oligopeptide powder, which belongs to the field of biotechnology. The preparation method comprises the following steps: by taking corn protein powder as a raw material, adding alkali and amylase or glucoamylase into the corn protein powder to process, so that effects of degreasing, and removing impurities such as starch are achieved so as to obtain high-purity corn protein powder, by taking the obtained high-purity corn protein powder as an enzymolysis substrate, hydrolyzing the enzymolysis substrate by using alkaline and neutral proteases, performing processes such as multistage separation and purification, concentration and spray drying on the obtained product, and finally, drying the obtained product into powder. The preparation method of corn oligopeptide powder disclosed by the invention has the characteristics of simple process and strong operability, and obviously improves the productive rate, and prepared corn oligopeptide powder is high in crude protein content and small in molecular weight, and can be widely applied to the development and production of foods and health products.

The invention discloses a preparation method of an anchovy dry-powder condiment. The preparation method comprises the following steps: (1) pre-treating raw materials; (2) blanching; (3) carrying out primary enzymolysis; (4) filtering step by step; (5) carrying out secondary enzymolysis; (6) deodorizing and debittering; (7) concentrating; (8) blending; and (9) spray drying. According to the preparation method, two proteases including a neutral protease and a flavored protease are selected and used for carrying out enzymolysis on fish paste in an enzymolysis process, and the enzymolysis is complete; bitter amino acids entering hydrolysis products are reduced; ozone is introduced into material liquid and the material liquid is stirred; sterilization, debittering and de-coloring of the material liquid can be finished in one step by ozone, so that process steps are greatly simplified; in addition, ozone has no toxin and good safety; and the nutrient loss of the material liquid is low. The preparation method has simple process steps and strong operability; a novel processing manner is provided for the development of anchovies and the obtained anchovy dry-powder condiment has small bitter and fishy smell, excellent flavor and good preservation; and the economic values of the anchovies can be improved.

The invention discloses a beverage or a health beverage, in particular relates to a giant salamander polypeptide beverage and a preparation method thereof, and belongs to the technical fields of giant salamander deep processing, food, health products and medicines. The giant salamander polypeptide beverage comprises 5%-15% of sugar, 0.05%-0.15% of beta-cyclodextrin, 0.05%-0.15% of xanthan gum, 0.01%-0.025% of potassium sorbate, 0.15%-0.4% of tartaric acid, 3%-10% of fruit juice and the balance being a giant salamander polypeptide liquid. The giant salamander polypeptide beverage is uniformly golden yellow or pale yellow, looks like a semitransparent uniform liquid, is free of the peculiar unpleasant smell of giant salamander polypeptide by use of the components of the formula, and has the advantages of good taste and flavor, high nutritional value, environmental friendliness and safety, and the good-quality giant salamander polypeptide can be supplemented conveniently in daily life.

The invention discloses a defatted soybean protein small peptide zinc chelate and a preparation method thereof. Most small peptides of the chelated zinc are dipeptides and tripeptides; the content ofthe small peptides with the molecular weight of 440 Da or below is 80 percent; the molecular weight of 100 percent of the small peptides is 1,000 Da or below; and the chelation rate of zinc is 98 percent or above. The preparation method comprises enzymolysis, chelation and drying. The preparation process disclosed by the invention is simple; the raw materials are low in cost and easy to obtain; the drying is performed by adopting a spray drying method, so that the production period is greatly shortened, and the time cost and the production cost are reduced; and the defatted soybean protein small peptide zinc chelate is suitable for large-scale production. Protein small peptides prepared by the preparation method are enzymolyzed by adopting compound protease, so that the enzymolysis is thorough; and the chelation rate of the prepared small peptide zinc chelate is more than or equal to 98 percent. When the defatted soybean protein small peptide zinc chelate prepared by the preparation method disclosed by the invention is used in an animal feed additive, the effect is obviously better than the effects of zinc sulfate and amino acid zinc chelate; and the defatted soybean protein smallpeptide zinc chelate is high in stability, high in absorption rate and high in utilization rate, and reduces pollution caused by animal metabolism to the environment.

The invention discloses a pearl enzymolysis solution. The pearl enzymolysis solution comprises the raw materials, namely pearl powder, lactic acid, papaya peptidase, L-cysteine, ethylenediaminetetraacetic acid disodium salt and distilled water. The invention also discloses a method for preparing the pearl enzymolysis solution. The method comprises the following steps: (1) preparing a lactic acid solution; (2) carrying out enzymolysis reaction; and (3) centrifuging enzymolysis products and carrying out sterilization treatment on obtained supernate to obtain the pearl enzymolysis solution. By utilizing the method, the papaya peptidase is extracted from the papaya powder simply and conveniently with low cost and high purity, the pearl powder is subjected to enzymolysis by adopting the papaya peptidase, twenty amino acids and micro-molecule polypeptide substance with the molecular weight about 300-1000 can be obtained mainly, types of the pearl powder subjected to enzymolysis are enriched, enzymolysis of pearl can be carried out not only by using one single enzyme, and actual and efficient utilization of the pearl powder is further promoted.

The invention provides a preparation method of chicken flavor, which comprises the following steps: cleaning and grinding chicken to obtain chicken meat emulsion; mixing 50-70 parts of chicken meat emulsion, 15-35 parts of water, 0.5-1.5 parts of papain and 0.5-1 part of neutral protease, and heating the mixture in a water bath at 60-70 DEG C for carrying out enzymolysis reaction for 1.5-2h to obtain enzymolysis liquid; carrying out instant super high temperature sterilization on the enzymolysis liquid; mixing glucose, cysteine, yeast extract, chicken fat and chicken enzymolysis products according to the mass volume ratio of 2-5g:0.5-1g:1.5-4g:3-5g:100mL; carrying out maillard reaction at 0.2-0.5MPa and 120-152 DEG C for 1.5-3h to obtain maillard reaction products; and carrying out filtering, membrane concentrating and flavoring on the maillard reaction products to obtain the chicken flavor. The chicken flavor obtained by the method provided by the invention has full-bodied fragrance.

The invention provides a macadamia nut drink, which belongs to the technical field of drink preparation. The macadamia nut drink comprises the following materials: macadamia nut, xylitol, sorbitan, sucrose, citric acid, lactic acid, an emulsifier, a stabilizer, fungal protease, papain, aminopeptidase, and lactic acid bacteria; and the weight ratio of papain, aminopeptidase and lactic acid bacteriais: (0.1-0.2): (0.008-0.02): (0.2-0.3). The macadamia nut drink is obtained by the steps of pressing, pulping, enzymatic hydrolysis, debittering, blending, homogenization, fermentation, sterilizationand the like. The macadamia nut drink improves the nutrient content and stability of macadamia nut drink by using a reinforcing system composed of papain, aminopeptidase and lactic acid bacteria.

A method for preparing soybean peptide by soybean protein continuous zyme film reactions is to carry out the bean protein zyme film reaction in super filtration and separation and to carry out activated carbon adsorption and bean peptide concentration. This invention can realize circulation use of zyme and mother liquid and bean peptide decolor, debitter and concentration at the same time.

The invention relates to a peptide map analysis method for polyethylene glycol modified protein. According to the method, firstly, a high-order structure of the protein needs to be destroyed to fullyexpose restriction enzyme cutting site, and then proteolysis is carried out; secondly, by selecting an appropriate chromatographic packing aperture, the peptide map analysis method with ideal analysisperformance for PEG-modified proteins is obtained. Through effective use of the method, a PEG-modified peptide segment in a peptide map can be effectively detected, and the technical problem that modified protein and unmodified protein cannot be distinguished by conventional methods is solved.

The invention discloses a pure natural cerebroprotein hydrolysate raw material preparation method. The method comprises the steps as follows: a, protein purification, to be specific, a cryopreserved fresh pig brain is defrosted, cleaned, homogenized, and subjected to centrifugal separation for obtaining precipitated brain protein; b, pepsin enzymolysis, to be specific, pepsin is added in the precipitated brain protein and stirred, then concentrated hydrochloric acid is added and stirred, and then the centrifugal separation carried out, so that a pepsin enzymatic hydrolysate is obtained; c, acid hydrolysis, to be specific, sulfuric acid is added into the pepsin enzymatic hydrolysate for hydrolyzing, so that an acid hydrolysis liquid is obtained; d, trypsin enzymolysis, to be specific, the pH value is adjusted to 7-9, and pancreatin with the weight 0.1% to 0.4% of that of the pig brain is added for hydrolyzing, and the centrifugal separation is carried out, so that a pancreatin enzymatic hydrolysate is obtained; e, chromatography, to be specific, the pH value is adjusted to 6.5-7.5, and resolving is carried out by using ammonia water, so that a chromatography liquid is obtained; f, concentration, to be specific, the vacuum concentration is carried out, the pH value is adjusted to 6.5-7.5, and then frozen storage is carried out; g, impurity removing, to be specific the condensed frozen liquid is defrosted, and then subjected to centrifugal separation as well as ultrafiltration for obtaining natural cerebroprotein hydrolysate raw material.

The invention discloses a seafood chicken essence seasoner which comprises the following components in parts by weight: 15-20 parts of pure chicken fat, 5-10 parts of seafood juice concentrated solution, 8-15 parts of chicken meat extracting solution, 15-25 parts of edible salt, 5-15 parts of white granulated sugar, 1-5 parts of disodium flavor nucleotide, 3-7 parts of wheat starch, 5-10 parts of maltodextrin, 10-20 parts of monosodium glutamate powder, 1-3 parts of turmeric and 2-6 parts of spice powder. According to the seasoner, the seafood concentrated solution is extracted by combining microorganism fermentation and a maillard reaction, aspergillus oryzae fermentation can generate a rich protease system to degrade indigestible macromolecule protein into peptone, polypeptide and amino acid, and then an enzymatic hydrolysate is subjected to the maillard reaction, so that a delicate flavor and a fragrant flavor of chicken essence can be improved; and yeast powder is added in a preparation process, so that fishy smell elimination and deodorization can be performed and only the delicate and fragrant flavors are reserved.

The invention provides a making technology of low-salt flavored fermented bean curd, and relates to the technical field of food processing. The making technology comprises the following steps of pretreating raw materials; performing grinding to obtain pulp, and cooking the pulp; making semi-finished products; performing inoculation with bacteria and performing fermentation; rubbing hair and performing pickling; and performing later-stage fermentation. Through the adoption of the making technology, the amount of pickling salt is reduced; and vacuum pickling is adopted, so that on one hand, permeation of the salt can be well promoted, and on the other hand, the situations that bacteria are increased and the low-salt flavored fermented bean curd is putrid and deteriorated due to reduction ofsalt content can be avoided. Mucor and rhizopus oligosporus are mixed to be made into yeast, and two kinds of strain systems are relatively stable. In the later-stage fermentation process, an antioxidant and a flavoring agent are added. The made fermented bean curd is low in salt content, unique in flavor and fragrant and rich in taste, and has health-care effects; and besides, formation of whitespots is reduced, and taste of the fermented bean curd is improved.

The invention relates to a fermentation production method for amino acid. A corn steep liquor enzymatic hydrolysate is adopted for replacing corn steep liquor and a bean pulp hydrolysate in a fermentation culture medium, and fermentation production of the amino acid is achieved. The corn steep liquor in the microbial fermentation culture medium is subjected to enzymolysis into micro-molecule polypeptide and free amino acid through protease, the micro-molecule polypeptide and the free amino acid are more easily absorbed and used by microorganisms, and accordingly a nitrogen source which meets the demand of microbial fermentation is obtained. Therefore, the corn steep liquor enzymatic hydrolysate is used for replacing the corn steep liquor for feeding, so that the bean pulp hydrolysate doesnot need to be added in the fermentation process, the factor of the unstable quality of the outsourcing bean pulp hydrolysate can be eliminated, the utilization rate of nutrient substances in the cornsteep liquor can also be increased, resource waste is reduced, impurities in the amino acid extraction process are also reduced, the method helps to increase the amino acid yield and improve the amino acid quality, the production cost of an enterprise is lowered, and the enterprise benefit is improved.

The invention relates to a method for producing venison enzyme oral liquid, which comprises that a, breaking the boiled venison into slurry, adding water to obtain the meat slurry whose dry component is 0.1-10%; b, adjusting its pH value to 1.8-2.2, adding stomach protein enzyme at 0.5-1%; mixing and enzymolysis for 30-50mins at 30-45Deg. C; decentering, filtering, to obtain the stomach protein enzyme solution; c, adding water to obtain the meat filtered slurry at 0.5-10%; d, adjusting the pH to 6-8, adding pancreatin at 0.5-1%; mixing and enzymolysis for 10-15mins at 40-50Deg. C; eccentrically filtering, to obtain the pancreatin solution; e, combining said two solutions and adjusting the pH to 6-8, adding 15-20times water, adding sugar, deposit and absorber, mixing for 1-2hours, cooling and depositing, filtering and packing.

The invention relates to extraction of dietary fiber, in particular to an extraction method of sea asparagus dietary fiber. The extraction method comprises the following steps of S1, cleaning sea asparagus, drying, smashing, sieving and degreasing; S2, quickly extracting and separating to obtain filter liquor and a filter residue; S3, adding low-fat milk powder and saccharose into the filter liquor, homogenizing and sterilizing to obtain a culture solution; S4, inoculating a mixed culture into the culture solution, and culturing to obtain a fermentation agent; S5, adjusting pH of the filter liquor, then adding complex enzyme, and obtaining enzymatic hydrolysate through enzymolysis; S6, enzyme denaturing and cooling the enzymatic hydrolysate, inoculating the fermentation agent, culturing, and centrifugally separating to obtain filter liquor and a filter residue; S7, washing the filter residue with water, and drying to obtain insoluble dietary fiber; adding ethyl alcohol into the filter liquor, collecting sediments, and drying to obtain water-soluble dietary fiber; S8, mixing the water-soluble dietary fiber and the insoluble dietary fiber. According to the extraction method of the sea asparagus dietary fiber provided by the invention, the reaction condition is moderate, other impurities such as protein and starch can be effectively removed, the yield and the purity of the dietary fiber are improved, and the retention ability and the expansibility of the dietary fiber are improved.