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Preparation method for improving refining effect of enzyme preparation for food industry

An industrial enzyme preparation technology, which is applied in the field of preparation to improve the refining effect of enzyme preparations used in the food industry, can solve the problems of unstable product quality, lack of detection and analysis of lactic acid bacteria, etc.

Active Publication Date: 2020-04-17
河南新仰韶生物科技有限公司
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Problems solved by technology

[0004] Based on the analysis of the existing detection methods of enzyme preparations used in the food industry, the inventor believes that the detection and analysis of lactic acid bacteria is lacking in the existing detection methods, which in turn causes the quality of related enzyme preparations to meet the national standards. Stable defects, based on this, the purpose of this application is to provide a preparation method for improving the refining effect of enzyme preparations used in the food industry, thereby laying a certain technical foundation for the stability of product quality

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  • Preparation method for improving refining effect of enzyme preparation for food industry

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[0021] Before introducing the specific enzyme refining operation, the inventor believes that it is necessary to introduce that one of the technical cores of the present application is: the inventor believes that it is necessary to strictly control the number of microbial colonies in the finished enzyme, especially the number of lactic acid bacteria in the finished enzyme, When the number of lactic acid colonies must be strictly controlled at ≤200cfu / g, the storage effect of the enzyme can be better ensured. The main reason is that the inventor found that the bacteria in the finished enzyme were detected during the storage of different batches of glucoamylase When the number is less than or equal to 50000cfu / g, although it meets the requirements of the national standard 1886.174, if the number of lactic acid bacteria is more than 200cfu / g, the finished product glucoamylase will have pH drop, bulge, and product turbidity when it is placed at room temperature for 4 to 6 months. Th...

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Abstract

The application, which belongs to the technical field of enzyme preparations for the food industry, particularly relates to a preparation method for improving the refining effect of an enzyme preparation for the food industry. The method comprises the following steps: flocculating an enzyme maturation fermented mash for food industry; performing filtering by adopting a filter aid; carrying out ultrafiltration concentration; carrying out refined filtration and the like. The inventor believes that when the industrial enzyme preparation is detected according to the existing national standard, thequantity of lactic acid bacteria in the filtrate cannot be detected when the standard of the total number of bacteria is met, so that secondary fermentation of lactic acid bacteria exists in the subsequent preservation and storage process and thus the phenomena of barrel expansion, turbidity and pH reduction easily occur in the product storage process. Therefore, the inventor further improves therefining process of the fermentation liquor; the product quality stability of the industrial enzyme preparation product in the subsequent storage and preservation processes is guaranteed by reducingthe influence of lactic acid bacteria. The preparation method has the great practical value and popularization and application significance.

Description

technical field [0001] The application belongs to the technical field of enzyme preparations for food industry, and in particular relates to a preparation method for improving the refining effect of enzyme preparations for food industry. Background technique [0002] The existing domestic enzyme preparation products are mainly two types: solid dosage form and liquid dosage form. The production process of the liquid dosage form is mainly to separate the enzyme from the fermentation liquid by filtration, and the raw materials for filtration are mainly polyacrylamide, perlite and diatomaceous earth etc. In the actual preparation, the proportion of diatomite added varies according to the variety of enzyme preparations. In order to achieve the best effect, the prepared enzyme preparation mainly determines the refining effect by detecting the total number of bacteria in the filtrate after the fermentation broth is filtered. [0003] Among the existing detection methods, the produ...

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Application Information

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IPC IPC(8): C12N9/34C12R1/685
CPCC12N9/2428C12Y302/01003
Inventor 孙利鹏崔怡焦国宝陈晓宇梁颖杰何景阳
Owner 河南新仰韶生物科技有限公司
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