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Compound enzyme preparation and its preparation method and application

A composite enzyme preparation, papain technology, applied in the field of composite enzyme preparations, can solve the problems of inability to directly remove proline residues, cold turbidity, etc., achieve high commercial and promotional value, long shelf life, and good stability

Active Publication Date: 2018-01-16
NINGBO XINUOYA MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the proline residues of the protein cannot be directly removed, resulting in the formation of insoluble complexes with polyphenols in the long-term storage of these proteins that cannot be eliminated, resulting in cold turbidity

Method used

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  • Compound enzyme preparation and its preparation method and application
  • Compound enzyme preparation and its preparation method and application
  • Compound enzyme preparation and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The composite enzyme preparation of this embodiment comprises the following components: papain 15000U / liter, bromelain 2000U / liter, proline endonuclease 5PPU / liter, sodium benzoate 0.5% (g / L), ascorbic acid 0.5% (g / L), sodium edetate 0.5% (g / L), glycerol 35% (g / L, final concentration), and the solvent is deionized water.

[0027] The preparation steps of this compound enzyme preparation are as follows:

[0028] 1. Accurately measure the activity of bromelain, papain and proline endonuclease, take the corresponding amount of bromelain, papain, and proline endonuclease, add about 30-40% of the total volume of deionized water to fully dissolve;

[0029] 2. After the enzyme preparation is completely dissolved, add preservative sodium benzoate, antioxidant ascorbic acid, stabilizer sodium edetate, finally add glycerin (to a final concentration of 35%), and add deionized water to make up to the final volume;

[0030] 3. Pasteurize the prepared enzyme preparation above (heat ...

Embodiment 2

[0032] The composite enzyme preparation of this embodiment comprises the following components: papain 12000U / liter, bromelain 1200U / liter, proline endonuclease 3PPU / liter, sodium benzoate 0.2% (g / L), ascorbic acid 0.2% (g / L), sodium edetate 0.2% (g / L), glycerol 50% (g / L, final concentration), and the solvent is deionized water.

[0033] The preparation steps of this compound enzyme preparation are the same as in Example 1.

Embodiment 3

[0035] The composite enzyme preparation of this embodiment comprises the following components: papain 25000U / liter, bromelain 2500U / liter, proline endonuclease 7PPU / liter, sodium benzoate 0.8% (g / L), ascorbic acid 0.8% (g / L), sodium edetate 0.8% (g / L), glycerin 50% (g / L, final concentration), and the solvent is deionized water.

[0036] The preparation steps of this compound enzyme preparation are the same as in Example 1.

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Abstract

The invention provides a compound enzyme preparation, which comprises the following components: papain 1-2.5×104U / liter, bromelain 1000-3000U / liter, proline endonuclease 0.1-10PPU / liter, benzene Sodium formate 0.1-1%, ascorbic acid 0.1-1%, sodium edetate 0.1-1%, glycerin 20-50%, solvent is deionized water. The compound enzyme preparation has good stability, long shelf life, long-lasting and obvious effect of eliminating cold turbidity, can greatly reduce the dosage of enzyme preparation, and has extremely high commercial and promotional value.

Description

technical field [0001] The invention relates to the technical field of compound enzyme preparations, in particular to a protein compound enzyme preparation for eliminating cold turbidity, a preparation method of the compound enzyme preparation, and the process of eliminating cold turbidity of the compound enzyme preparation in the production and storage of beer, juice drinks, etc. Applications. Background technique [0002] As an unstable colloid, beer and juice contain a lot of protein and polyphenols. However, polyphenols and proline-rich proteins will form insoluble complexes during long-term storage, resulting in cold turbidity and affecting the quality of beer and juice. In order to solve the problem of cold turbidity of beer, the main technology at present is to add a certain amount of formaldehyde in beer to eliminate most of the polyphenols, thereby solving this problem. But this technique one, can cause beer local flavor to decline, and the 2nd, can make final pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/50C12H1/052A23L2/84
Inventor 田健诸辉
Owner NINGBO XINUOYA MARINE BIOTECH CO LTD
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