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Complex enzyme formulation and method of use thereof, and uses in soup making

A technology of compound enzyme preparation and compound protease, which is applied in the field of compound enzyme preparation and its application method and application in soup making, to achieve the effects of simple and easy operation, improved extraction rate, and mild extraction process conditions

Inactive Publication Date: 2007-11-21
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of this compound enzyme preparation to the soup making process has not been reported at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Composite enzyme preparation A is mixed by following components by weight: 30 parts of starch, 10 parts of composite protease (papain: pepsin: trypsin=5: 3: 2 (mass ratio)), 8 parts of cellulose Enzyme and 5 parts of compound salt (complex salt is composed of CaCl 2 , MgCl 2 and ZnCl 2 Composition, where Ca 2+ : Zn 2+ : Mg 2+ Ions = 1:1:1 (mass ratio)).

Embodiment 2

[0021] Composite enzyme preparation B is mixed by following components by weight: 35 parts of starch, 8 parts of composite protease (papain: pepsin: trypsin=5: 3: 2 (mass ratio)), 5 parts of cellulose Enzyme and 3 parts of compound salt (complex salt is composed of CaCl 2 , MgCl 2 and ZnCl 2 Composition, where Ca 2+ : Zn 2+ : Mg 2+ Ions = 1:1:1 (mass ratio)).

Embodiment 3

[0023] Composite enzyme preparation C is mixed by following components by weight: 40 parts of starch, 5 parts of composite protease (papain: pepsin: trypsin=5: 3: 2 (mass ratio)), 4 parts of cellulose Enzyme and 1 part of compound salt (complex salt consists of CaCl 2 , MgCl 2 and ZnCl 2 Composition, where Ca 2+ : Zn 2+ :Mg 2+ Ions = 1:1:1 (mass ratio)).

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PUM

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Abstract

The invention discloses a composite enzyme preparation, method of use and application in soup-making, wherein the enzyme preparation is made through mixing the following components (by weight portions): 30-40 parts of starch, 5-10 parts of composite proteinase, 4-8 parts of cellulose, and 1-5 parts of compound salt.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a compound enzyme preparation, its use method and its application in making soup. Background technique [0002] The traditional soup making process is to extract water-soluble proteins, fatty acids, polysaccharides, nucleotides and other flavors and nutrients from animal and plant raw materials by heating with boiling water, so that the soup is delicious and nutritious. In the process of cooking soup, the thermal degradation of protein, sugar, nucleotide, etc. has a greater impact on the flavor of the soup, and the thermal degradation of protein has the greatest impact on the flavor of the soup. During the process of cooking soup, the protein will be gradually degraded into small molecular polypeptides, and some of the polypeptides will be further degraded into free amino acids. Small molecular peptides and free amino acids can not only endow...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/39A23L1/0522C12N9/50C12N9/42A23L29/212A23L33/10A23L33/16
Inventor 彭喜春
Owner JINAN UNIVERSITY
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