80results about How to "Enzyme hydrolysis time is short" patented technology

The invention discloses a preparation method of a sleeve-fish skin low-molecular-weight collagen peptide. The preparation method adopts a compound enzyme composed of three enzymes including trypsin, papain and alkali protease, the three enzymes carry out a synergistic effect on sleeve-fish skin collagen under an ultrasonic condition to carry out enzymolysis on the sleeve-fish skin collagen; and then, steps of de-bittering, de-coloring, concentrating in vacuum, and spraying and drying can be performed to obtain the sleeve-fish skin low-molecular-weight collagen peptide. The preparation method disclosed by the invention is simple, the process is easy to control and no environmental pollution exists; the enzymolysis time is short and the production efficiency is high; the enzymolysis speed and the extracting rate of the collagen peptide can be improved; and the sleeve-fish skin low-molecular-weight collagen peptide obtained by using the preparation method is easy to digest and absorb, has no objectionable odors, uniform color and luster and good biological performance, and is relatively easy to digest and absorb by a human body.

The invention relates to the technical field of enzyme engineering and biological medicines, in particular to a glycosidase composition and a method for preparing anhydroicaritin by an enzymic method.Alpha-L-rhamnosidase capable of effectively degrading rhamnose residues on an icariin mother nucleus structure and high-temperature-resistant beta-glucosidase capable of efficiently degrading glucoseresidues in the nucleus structure are screened, and the anhydroicaritin completely keeping original biological activity is efficiently prepared by double enzyme transformation. According to the composition, the optimal reaction temperature of the two types of glycosidase is high, a substrate is good in solubility, and cosolvents are omitted. Moreover, enzymolysis time is short, and yield is high.Experiments indicate that the glycosidase composition is used for enzymolysis of icariin, molar conversion ratio is 98.3%, and the yield of the anhydroicaritin is 90%.

The invention discloses a technical method for extracting dietary fiber from pear residue; the pear residue is a waste material produced in the production of pear juice, contains a large number of sclereid, is poor in palatability when direct used as a feed, is a waste of resources and seriously pollutes the environment when use as a waste material; by use of the pear residue for dietary fiber production, the pear industry additional value can be increased, and energy can be saved and emission can be reduced. The technical method comprises the following steps: 1, pear residue pretreatment, 2, ultrasonic assisted enzymolysis, 3, precipitation with ethanol, and 4, drying to obtain pear residue dietary fiber including pear residue soluble dietary fiber and pear residue insoluble dietary fiber; the extraction rate of the pear residue soluble dietary fiber is 13%-15%, at the 20-80 DEG C, the solubility stability of the pear residue soluble dietary fiber is 85% above, the pear residue soluble dietary fiber is strong in antioxidant ability; the pear residue insoluble dietary fiber has good water holding capacity and swelling capacity, and is high-quality dietary fiber. The technical method has the advantages of simple process, short enzymolysis time and low cost, and is suitable for industrial application.

The invention relates to a preparation method of highly emulsified soybean protein, belonging to the technical field of soyabean protein process. The preparation method comprises the following steps of: (1) regulating moisture of isolated soybean protein, and carrying out extrusion pretreatment; and (2) crushing the protein subjected to extrusion pretreatment in the step (1); adding water according to certain proportions, and mixing to prepare a protein solution; adjusting the pH and the temperature; adding trypsase for limited trypsinization; after trypsinization, cooling to room temperature, adjusting the pH to neutrality, then conducting ultrafiltration on an enzymatic hydrolysate to obtain the soyabean protein with intercepted molecular weights of 30kDa, condensing intercepted protein, and conducting spray drying to obtain the highly emulsified soyabean protein. The soyabean protein obtained by the method has high emulsification capability and good emulsification stability, few enzymes in production are needed, the enzymolysis time is short, the cost is low, and the highly emulsified soyabean protein has excellent market prospects and economical benefits.

The invention discloses an improved method for detecting and identifying transgenic wheat with high sensitivity and high efficiency. The improved method comprises the steps of: (1) carrying out pretreatment and enzymolysis on tissue with vigorous cell division in a meristematic zone at a root tip of wheat through N2O gas to obtain a metaphase mitotic phase specimen with clear image and good dispersion of chromosomes; (2) marking a fluorescent probe of a target fragment to be detected (for example, a transgenic fragment carried by a transgenic carrier) by utilizing a nick translation method; (3) carrying out fluorescent in-situ hybridization on the metaphase mitotic phase chromosomes of the transgenic wheat obtained in the step (1) by utilizing the fluorescent probe of the target fragment of the transgenic carrier constructed in the step (2); and (4) analyzing fluorescent in-situ hybridization results obtained in the step (3), and comparing the fluorescent in-situ hybridization results with a contrast material to determine the distribution of fluorescent signals in the transgenic wheat to be detected. The improved method provided by the inventions can be applied to chromosomal localization of exogenous transgenic wheat with the sensitivity reaching 2-3kb, and also can be applied in the identification of transgenic signals of other crops.

The invention discloses a preparation method of banana powder with good rehydration characteristic and being not easy to agglomerate. The method makes banana flesh into the banana powder through procedures of color protection, thermal sterilization, controllable enzymatic hydrolysis technology, preparation, high speed shearing emulsification, secondary homogenization, high pressure spraying and drying, package with air-flow racking machine, and so on. Color protection with sodium bisulfite solution is carried out to the banana promptly after being peeled off skin, sterilization is made with hot water, then preparation is made by adding into VC, citric acid and water based on proportion, jordaning is carried out with a colloid mill after pulping, enzymatic hydrolysis is carried out with pectase, amylum, Beta-cyclodextrine, powdered sugar and water are carried out for a secondary preparation and a secondary homogenization, finally the banana powder is sprayed, dried and packed with aluminum-plastic promptly after being cooled. During the preparation process of the banana powder, no other filling agent is added except color protection agent and dispersant. The banana powder is characterized by good color, fluidity and rehydration characteristic, being easy to be stored and transported, etc.

The invention discloses an enzyme for producing sea cucumber oligopeptide and an enzymolysis technology, and belongs to the technical field of the sea cucumber oligopeptide production technology. On the basis of selecting a single enzyme, a special compound protease for sea cucumber enzymolysis comprising four enzymes such as incision enzymes and excision enzymes is formed by virtue of optimization; an enzyme activator is added into the compound protease; and after the temperature and PH are adjusted, sea cucumber slurry is preprocessed; and an appropriate amount of preprocessing agent is added before the preprocessing. The enzymolysis technology is reasonable in design, less in enzyme consumption, short in enzymolysis time, and high in enzymolysis yield. A product is good in taste, substantially no bitter or slightly bitter and little in fishy smell.

A processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues includes the following steps: 1) employing fresh and clean mushroom residues (residual imperfect mushrooms, mushroom heads and mushroom roots from production of fresh edible mushrooms such as pleurotus eryngii, lentinus edodes, agaricus bisporus and the like); 2) adding peeled raw ginger, peeled garlic and water, and pulping the mixture to prepare a mushroom raw liquid; 3) successively adding cellulase, composite protease and flavor enzyme, and performing ultrasonic-assisted enzymolysis to prepare a mushroom enzymolytic liquid; and 4) adding flavor enhancers, such as I+G, disodium succinate, a yeast extract and sodium glutamate, and seasonings, such as salt, sugar and the like, and edible oil, and homogenizing the liquid, packaging the liquid in pots and performing sterilization to prepare the mushroom delicious soup stock. Through the ultrasonic-assisted enzymolysis, the cellulase and the protease are fully contacted with an enymolysis substrate, wherein the flavor substances in the cells of the mushroom residues are dissolved out in a large amount, so that the utilization rate of the mushroom residues is greatly increased and flavor and nutritional value of the mushroom soup stock is greatly improved. The mushroom enzymolytic liquid has mellow fragrance, has delicious taste when being seasoned and has a mellow taste of mushrooms.

The invention provides a method for producing instant kudzu vine root powder through direct enzymolysis of kudzu vine root raw materials by the adoption of compound enzymes. The method comprises the following steps that firstly, fresh kudzu vine roots are washed, cut and dried at the temperature of 54 DEG C-56 DEG C until the moisture content is 5%-6%, the dried kudzu vine roots are smashed and screened with a 110-120-mesh sieve, and therefore kudzu vine root large-size powder is obtained, wherein the thickness of the cut kudzu vine roots is 3-6 mm; secondly, the kudzu vine root large-size powder is processed through cellulose and pullulanase simultaneously, wherein the dosage of the pullulanase is 17-19U / (g kudzu vine root large-size powder), the dosage of the cellulose is 1.18*104-1.22*104 U / (g kudzu vine root large-size powder), the substrate concentration is 14-16%, the enzymolysis time is 2.8-3.0 hours, the enzymolysis temperature is 54-56 DEG C; thirdly, the kudzu vine root large-size powder is placed in a boiling water bath for inactivation for 5 min after enzymolysis, and when the temperature of enzymatic hydrolysate is lowered to the enzymolysis temperature, centrifugation is conducted on the enzymatic hydrolysate at 3400-3500 rpm for 15-16 min; fourthly supernatant is collected, concentration, cooling and drying are conducted on the collected supernatant, and therefore the instant kudzu vine root powder is obtained. The method for producing the instant kudzu vine root powder through direct enzymolysis of the kudzu vine root raw materials by the adoption of the compound enzymes is simple in technology, moderate in reaction condition and high in product yield, the instant kudzu vine root powder is good in solubility, and the flavone reservation rate is high.

The invention provides an oat beverage and a preparation method thereof. The preparation method comprises the following steps: (1) adding oat powder (oat rice flour) into water according to a certain ratio to prepare oat original pulp, wherein the concentration of solids is controlled in a range of 1 to 40%, and the water temperature is controlled to be lower than 40 DEG C; (2) adding amylase, evenly mixing, and heating the oat original pulp to a temperature of 55 to 80 DEG C to carry out enzymatic hydrolysis for 10 to 40 minutes; (3) transferring the enzymatic hydrolysate obtained in the step (2) to a centrifuge to remove the peels and residues so as to obtain oat pulp; (4) blending the enzymatic hydrolysate obtained in the step (3), and making the enzymatic hydrolysate go through a homogenizer or directly making the enzymatic hydrolysate go through a homogenizer; (5) adopting a UHT sterilization mode, and carrying out sterilization (enzymatic passivation) at a temperature of 120 to 140 DEG C for 2 to 40 seconds to obtain the oat beverage. The auxiliary material comprises a stabilizer, a buffering agent with a metal chelating and / or buffering effect, and a sweetener.

The invention relates to a preparation method of instant silverfish protein powder. Silverfishes are taken as a raw material, and processes of raw material pretreatment, smashing, enzymolysis, enzyme deactivation, centrifugation, fishy smell elimination, concentration and spray drying are carried out, so that the instant silverfish protein powder is prepared, wherein silverfish protein hydrolysis degree reaches 49.10%, silverfish protein recovery rate reaches 98.00%, the product is milky white in colour and luster and convenient to carry, has no fishlike smell, is long in storage period, easily soluble and easily dispersed and is a functional fish protein powder product, and health food is provided for human while additional value of silverfishes is improved. Technology is relatively simple, and enzymolysis time is short, so that the preparation method of the instant silverfish protein powder is applicable to industrial application. The preparation method of the instant silverfish protein powder has positive influence on further developing the silverfishes and expanding types of highly processed products of the silverfishes.

The invention discloses a method for preparing collagen peptide by hydrolyzing bovine bones, and the collagen peptide. The method comprises the following steps: S1, cleaning bovine bones, and freezingand preserving the cleaned bovine bones at a temperature from -20 DEG C to -1 DEG C for 3-11 hours; S2, grinding and crushing the frozen and preserved bovine bones in step S1 into bone residues; S3,adding 0.5-1.5 times of water into the bone residues in step S2, performing homogenizing, adjusting the temperature to 40-50 DEG C, then adding protease, and performing enzymolysis under a certain condition; and S4, performing enzyme deactivation treatment after the enzymolysis is finished, performing filtering by a plate-frame filter press or performing purifying refining by membrane separation,and performing drying after double-effect concentration to obtain the bovine bone collagen peptide. The technological method provided by the invention has the advantages of short enzymolysis time andgood enzymolysis effect; and the obtained protein peptide product is easy to dissolve in water, and has a high nutritional value and good dispersibility.

The invention relates to a method for fermenting lactic acid bacteria. The method comprises the steps of: utilizing celluloses of plant straws, which are treated with partial enzymolysis, as a carbon source for the fermentation of lactic acid bacteria so as to produce lactic acid by fermentation, and causing the sugar content of celluloses of plant straws, which are treated with partial enzymolysis, to range from 1 to 10 in percentage by weight; and partial enzymolysis comprises the steps of: carrying out enzymolysis on the celluloses of plant straws for 12 to 72 hours through cellulose at the temperature from 45 to 55 DEG C so that sugar generated through enzymolysis and celluloses which are not treated with the enzymolysis can be contained in fermentation liquor and the lactic acid can be prepared through enzymolysis and fermentation simultaneously. Compared with the prior art, the production cycle is shortened to 64 hours from 136 hours, the inhibition of high-concentration glucose on lactic acid bacteria fermentation lactic acid is gotten rid off, and the fermentation level is increased to 6.8 from 3.6 in percentage by weight. The method utilizes the plant straws as raw materials for fermentation, makes waste profitable, reduces environmental pollution and has positive significance to guarantee food security.

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 belongs to the field of peptide preparation, and particularly relates to a method for preparing cardamine selenium polypeptide through continuous enzymolysis and the cardamine selenium polypeptide. The method comprises the following steps of: preparing cardamine protein powder; constructing immobilized enzyme; performing pre-enzymolysis; performing ultrafiltration and material supplementation; concentrating and drying. The method integrates reaction, product separation and enzyme recycling, and can realize continuous operation. According to the method, substrate protein is subjected to continuous enzymolysis through an immobilized enzyme membrane reactor, so that a reaction product can be selectively removed, the product inhibition phenomenon is reduced, and the reaction rateand the substrate conversion rate are increased; through the selectivity of a membrane, the molecular weight of a hydrolysate can be controlled; the molecular weight of the cardamine selenium polypeptide obtained by the method is intensively distributed at 300-3,000Da, and the DH (degree of hydrolysis) can reach about 27 percent and is increased by 8.4 percent compared with the DH value of the conventional intermittent enzymolysis.

The invention provides a soybean flour and a preparation method thereof. The method provided in the invention comprises the following steps: 1) adding proteases in a soybean milk basic material, and performing enzymolysis for 5-10 minutes; 2) adding a fresh soybean milk basic material to the soybean milk basic material subjected to enzymolysis, and performing reaction for 5-10 minutes; 3) repeating the steps 2) once or many times to obtain a enzymolysis solution subjected to enzymolysis for more than 3 times; and 4) drying the enzymolysis solution obtained in the step 3) to obtain the soybean flour. The method provided in the invention is simple to operate without introducing any additive, and the obtained soybean flour is improved in solubility, viscosity and taste.

The invention provides a modification method of a dietary fiber. The method comprises the following steps: (1) uniformly mixing cumin dietary fiber with buffer liquid of which a pH value is 4.5-8.5; adding laccase and putting into a super-pressure device; performing enzymolysis for 5-55 minutes at the temperature of 20-60 DEG C; heating modified enzyme in a boiling water bath and activating, centrifuging and performing dry precipitation; (2) uniformly mixing a product obtained in the step (1) with sodium acetate buffer liquid of which a pH value is 4.5-6.5 after the product is precipitated and pulverized, adding cellulose according to the concentration rate of enzyme and a substrate of 30-330U / g and pouring into a vacuum packaging bag and sealing; putting a sample into the super-pressure device, setting the pressure of the super-pressure device to be 0.1-400MPa and performing enzymolysis at the temperature of 45-65 DEG C. The dietary fiber has wide sources of raw materials, and is low in cost and high in security; by adopting a super-pressure assisted enzyme method, the dietary fiber is modified, and the enzymolysis time is short, so that the dietary fiber has more content of the soluble dietary fibers and relatively high in modification efficiency; with only the devices such as the super-pressure device, a centrifugal machine and the like, the process is simple and the industrialization is easily realized.

The invention discloses orange full-fruit juice and a processing method thereof. The processing method mainly comprises the following steps: carrying out ozone composite high-pressure pulse electric field treatment on pre-treated oranges to remove pesticide residues of orange peel; carrying out coarse pulverizing, wet-process superfine pulverizing and colloid mill treatment on the oranges after the pesticide residues are removed to obtain full-fruit juice; carrying out compound enzyme moderate enzymatic hydrolysis treatment on the full-fruit juice; and carrying out homogenization, degassing and sterilizing on the juice after enzymolysis. The entire oranges can be totally utilized, and the nutrient substances of the oranges are retained to a great extent; stability of a juice system is realized by pectin of materials, and chemical additives are reduced; and by functional ingredients such as essential oil and flavone and ultra-high-pressure synergistic interaction, effective bacteria inhibition of the juice is realized, the qualities such as the original nutrient ingredients, color and taste in the materials are retained well, and the obtained orange full-fruit juice is rich in fragrance, bright in color, rich in functional ingredients and good in stability.

The invention discloses a processing method of fish collagen oligopeptide, which comprises the following steps: delimed and degreased dry scales are selected as raw material, after being treated with cleaning, pretreatment, enzymolysis, filtration, decolorization, taste escaping, desalinization, aseptic filtration, concentration, and spray drying, fish collagen oligopeptide powder is obtained; according to dry basis, the fish collagen oligopeptide powder contains: protein content of no less than 95 percent, ash content of less than 0.5 percent, and average molecular weight of 700Dalton. The product processed by the method of the invention has the advantages of high quality, colorlessness, no bitter taste or stink, low salt content, no poisonous or side effect, and short enzymolysis time, the resin filling used during the adsorption process is renewable and can be repeatedly used for a plurality of times, and the problems of wasting of resources and high ash content of the product caused by using the disposable activated charcoal are avoided, thus being widely applied in the fields of food, health products, medicine and cosmetics, etc.

The invention provides a preparation method of cotton protoplast, and belongs to the technical field of plant cell biology. The preparation method comprises the following steps of (1) taking cotton flowers, and cutting petals into filaments with a blade; (2) placing the filaments in a 6-hole cell culture plate, placing one petal in each hole, adding 5-8ml of enzymatic hydrolysate to each hole, andthen performing enzymolysis; (3) after the enzymolysis is finished, filtering enzymolysis reaction liquid; (4) taking filtrate, adding the taken filtrate into a centrifugal tube, and performing centrifuging for the first time; and (5) absorbing supernatant in the centrifugal tube with a gun head, adding a first W5 solution to protoplast precipitate, performing centrifuging for the second time, absorbing supernatant with the gun head once again, and then adding a second W5 solution once again for re-suspending the protoplast precipitate, so as to obtain protoplast re-suspension. The preparation of the cotton protoplast can be completed within 1.5-2 hours, the time required for preparing the cotton protoplast is greatly shortened, guaranteeing the vitality of the protoplast is facilitated,the quantity can also meet subsequent transient transformation requirements, and the preparation efficiency of the cotton protoplast is greatly improved.

The invention relates to a method for preparing a moringa leaf protein polypeptide through microwave assisting and membrane filtration. The method comprises: crushing moringa leaf, adding alkaline protease and pectinase, carrying out enzymolysis, and filtering with a ceramic membrane and a polysulfone membrane to obtain the moringa leaf protein polypeptide. According to the present invention, by using the microwave heating, the solubility of the protein in the weak alkaline solution is promoted, the extraction rate of the protein is 47.35%, and the extraction rate of the moringa leaf protein is increased; and by using the two-step filtration with the ceramic membrane and the polysulfone membrane, impurities, bacteria and small particle substances are completely removed from the solution so as to ensure the safety of the moringa leaf protein polypeptide.

The invention provides a preparation method of anti-depression moringa oleifera peptide wine. Moringa oleifera polypeptide is prepared by an enzymolysis technology, and the moringa oleifera polypeptide is mixed with rice wine, so that moringa oleifera health-care wine is prepared. According to the preparation method, the enzymolysis process and technology of moringa oleifera leaf proteins are improved, and more oligopeptides with biological activity are obtained by adopting a microwave-assisted enzymolysis technology, so that the conversion rate of moringa oleifera leaf protease is improved, and more importantly, the activity of the moringa oleifera leaf protease is improved. Therefore, the function of pure eating of moringa oleifera leaves is expanded to the industry and field of health-care products of human, the comprehensive benefits of the moringa oleifera industry are improved, and agricultural efficiency, farmers' income and countryside prosperity are realized.

The invention relates to the technical field of biological proteins, in particular to an enzymatic hydrolysis method for cornu cervi pantotrichum plates and a cornu cervi pantotrichum plate enzymatic hydrolysate tablet. The enzymatic hydrolysis method includes 1), crushing the cornu cervi pantotrichum plates, then adding the cornu cervi pantotrichum plates into water, decocting the cornu cervi pantotrichum plates, carrying out extraction to obtain extract liquid, centrifuging the extract liquid and discarding precipitates to obtain supernatant; 2), concentrating the supernatant, then carrying out cold storage and freezing, and carrying out sufficient drying and smashing to obtain cornu cervi pantotrichum plate gelatin powder; 3), adding the cornu cervi pantotrichum plate gelatin powder into water, dissolving the cornu cervi pantotrichum plate gelatin powder, adding trypsin into the water and carrying out enzymatic hydrolysis to obtain cornu cervi pantotrichum plate enzymatic hydrolysate. The enzymatic hydrolysis method and the cornu cervi pantotrichum plate enzymatic hydrolysate tablet have the advantages that the enzymatic hydrolysis method is high in cornu cervi pantotrichum protein hydrolysis degree, and the cornu cervi pantotrichum plate enzymatic hydrolysate prepared by the aid of the enzymatic hydrolysis method is excellent in anti-inflammation activity.

The invention discloses a preparation method of instant umami mushroom soup powder. The instant umami mushroom soup powder is prepared by mixing 100 parts of original mushroom soup powder, 2 parts ofwhite granulated sugar, 6 parts of salt, 3 parts of sodium glutamate, 1 part of pepper and 10 parts of maltodextrin, wherein the original mushroom soup powder is prepared through enzymolysis, enzyme deactivation, centrifugation, high-temperature reaction, vacuum concentration and spray drying of mushroom soup powder stock. According to the mushroom soup powder prepared by using the method, a composite enzymatic hydrolysis way is adopted, umami substances in mushroom are fully released, the content of delicious amino acid is high, and the umami and the quality of mushroom soup are improved. Inthe combination of the synergistic effect of the Maillard reaction, the umami and the fragrance of the mushroom soup powder are improved, the flavor, the taste and nutritional ingredients of mushroomare reserved, and macromolecular substances are decomposed into micromolecular delicious polypeptide, amino acids, carbon-based compounds and the like, so that the instant umami mushroom soup powder is easily adsorbed by the human body; the instant mushroom soup powder is convenient to use and timely, convenience is brought to use, and the nutrition is rich.

The invention discloses a preparation method of flavoring raw material peptide used for salt taste essence and an application of produced products, the method comprises the steps of extruding and preprocessing plant protein isolate through a double screw, preparing the raw material peptide mixture by double-enzyme enzymolysis, fractionally separating and purifying by an ultrafiltration membrane to obtain the raw material peptide of Maillard peptide; when in preprocessing, adding 20-40% of water into the plant protein isolate for premixing, evenly stirring and adding into an extruder; respectively setting the temperature of all the sections of the extruder to be at the temperature of 60 DEG C, 90 DEG C, 100 DEG C and 90 DEG C, and setting the rotation speed of a screw to be 30-40 rpm. The plant protein isolate extrusion-processed by double-enzyme enzymolysis is ultrafiltration-graded by ultrafiltration membranes with the molecular weights of 5000Da and 1000Da to obtain the peptide of 1000-5000Da. The invention has short enzymolysis time, high hydrolysis efficiency and shallow product colour and luster, can obtain purified peptide sections with different molecular weight distribution, by being combined with the sensory evaluation of Maillard reaction product, the selected raw material peptide can be used for the production of the Maillard peptide with rich flavor.

The invention discloses a method for preparing Cordyceps militaris flavochrome powder. The Cordyceps militaris flavochrome powder is prepared through subjecting Cordyceps militaris, which serves as a raw material, to enzymolysis by a specific compound enzyme, and then, carrying out extracting and drying. According to the method, by the step of carrying out enzymolysis on the Cordyceps militaris through the compound enzyme, the yield of Cordyceps militaris flavochrome can be increased greatly, and the obtained Cordyceps militaris flavochrome is good in stability, has relatively high physiological activity and is high in content of total flavonoids. The method disclosed by the invention is simple in step and easy in operation; and compared with the existing Cordyceps militaris flavochrome extraction methods, the method disclosed by the invention has the advantages of low cost, short time and high yield, thereby being applicable to popularization and application.

The invention relates to scallop powder and a spray drying method thereof, belonging to the technical field of food science. The scallop powder is milky white and has the due aroma and the taste of shellfish, the loss on drying is 4%-5%, the content of total nitrogen is 3%-5%, the crude protein accounts for 20%-25%, and the content of amino nitrogen is 2%-3%. The invention further discloses the spray drying method of the scallop powder, which comprises the steps of selecting fresh scallop as raw material, de-shelling, and carrying out enzymatic hydrolysis, material preparation and spray-drying for preparing the scallop powder. The method has simple enzymatic hydrolysis process and short enzymatic hydrolysis time, is conductive to improving the flavor of hydrolysate and increasing the content of amino acids and can improve the nutritional value and the seafood flavor of the scallop powder and overcome the shortcomings of high energy consumption, low drying efficiency and the like of freeze-drying. The method realizes the development of fine and deep processing of scallop resources and has an important role for promoting the reasonable processing and the utilization of the scallop resources, forming a processing industry chain of aquatic products, adjusting the industrial structure and improving the economic value.

The invention aims at solving the problems that an existing peeling device is long in peeling time and low in processing efficiency, and provides a device for peeling tentacles of squid employing an enzymic method. The device comprises an enzymatic vessel, wherein an island-shaped boss is arranged at the middle position of the bottom wall of the enzymatic vessel; two separation filter nets are connected between the island-shaped boss and the side wall of the enzymatic vessel; an inner cavity of the enzymatic vessel is divided into two chambers by virtue of the two separation filter nets and the island-shaped boss; one chamber is a raw material chamber; the other chamber is a circulating chamber; a submerged pump is arranged in the circulating chamber; a clean water inlet pipe and a waste water drain pipe, which are led to the raw material chamber are arranged in the enzymatic vessel; one of the two separation filter nets is a fixed separation filter net with a fixed position; and the other separation filer net is a movable separation filter net of which one side is rotationally connected with the island-shaped boss. The device has the beneficial effects that the enzymolysis and cleaning time is short; the falling skin and the meat part are automatically separated; and the overall peeling efficiency is high.

The invention discloses a method for preparing marine protein peptide through continuous enzymolysis. According to the method, sea low value little trash fish is taken as a raw material, after the raw material is ground by a grinding machine, water is added for a homogenate, and homogenate liquid is centrifuged to obtain small trash fish protein fluid; the small trash fish protein fluid is placed into an enzyme membrane reactor to perform an enzymolysis-membrane separation coupled reaction to obtain permeate liquid; the permeate liquid is subjected to concentration and drying treatment to obtain the marine protein peptide powder. According to the method provided by the invention, continuous enzymolysis is performed on substrate protein through the enzyme membrane reactor, and the advantages that enzyme can be repeatedly used, the enzymolysis time is short, the production cost is low, and the quality of finished products is controllable are realized; by adopting animal protein hydrolyzed enzyme, trypsin together for enzymolysis to prepare protein peptide, the disadvantages that single enzyme enzymolysis is insufficient in locus and small in actuating range are overcome, the prepared marine protein peptide is good and heavy in flavor, has no bitter taste, and uniform in product formation. The method provided by the invention can be used for large-scale continuous production, and has good application prospect in the fields of food processing, cosmetics and health care products, medicine and the like.