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Preparing process for mannose protein

A mannoprotein and enzyme preparation technology is applied in the field of wine and food production technology to achieve the effects of reducing pollutant discharge, easy process and high purity

Inactive Publication Date: 2007-06-27
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no yeast mannoprotein extraction method and production process that can be used for reference, so research on how to produce mannoprotein has become a new hot spot in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Steps:

[0020] 1. Put 1,000 liters of wine sludge produced after wine alcohol fermentation or beer alcohol fermentation into a reaction kettle, and add 80-300 g of enzyme preparation at a rate of 8-30 g / h.

[0021] Here, the added enzyme preparation can be β-1,3-glucosidase, β-1,6-glucosidase, or chitosanase.

[0022] 2. Heat the reaction kettle until the temperature inside the kettle is 50-55°C, keep it warm for 1-3 hours and then raise the temperature to 100-120°C.

[0023] 3. Pump the material through step 2 into the separation tank, centrifuge and separate in a 4000r / min continuous centrifuge, and take the water-containing mannoprotein obtained by the first separation.

[0024] 4. Filter the supernatant separated by the centrifuge with a diatomaceous earth filter, remove the filtrate, and obtain the aqueous mannoprotein obtained by the second separation.

[0025] 5. Mix the water-containing mannoproteins obtained by the two separations, and naturally precipitate ...

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Abstract

The present invention is process of preparing mannose protein as additive for wine and food. Water containing mannose protein is first prepared through setting wine mud inside some reactor, adding enzyme preparation, heating to 50-55 deg.c and maintaining for 1-3 hr, further heating and cooling and separating precipitate; and then dewatered to obtain mannose protein. The mannose protein extracting composite enzymolyss-pyrolysis process is simple and reasonable, and can produce mannose protein with total saccharide content of 88.4 % and protein content of 10.1 % in the yield of 7.3 % and lowered cost.

Description

technical field [0001] The invention relates to the production technology of wine and food, especially the production method of the additive therein. Background technique [0002] In recent years, my country's wine and beer industry has developed rapidly. Least yeast is one of the most difficult solid wastes in the wine and beer industry. The daily treatment is usually landfill or directly discharged into sewage. Only a small amount of beer waste Yeast is added to the feed. At present, this way of treating waste yeast in the industry not only wastes resources, but also causes serious environmental pollution. [0003] In order to improve the aroma quality and body structure of wine, improve the taste and overall quality of wine and other foods, yeast mannoprotein is added to wine or food when making certain wine or food. my country's food industry can only use mannose eggs produced abroad, and the price is about 25 euros / kg. The price factor causes a huge difference between ...

Claims

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Application Information

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IPC IPC(8): C12P21/02C12G1/00A23L1/305A23L33/17
Inventor 胡博然
Owner YANGZHOU UNIV
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