66 results about "Naringinase" patented technology

The present invention provides one kind of Aspergillus niger WZ001 capable of realizing industrial production of producing naringinase and cirmtimase simultaneously in high yield and its application. The Aspergillus niger WZ001 has the preservation number of CCTCC No.206047. It has high yield of naringinase and cirmtimase over 14000 U / g in liquid fermentation culture or over 6000 U / g in solid fermentation culture.

A process for preparing a rutin-enriched composition from plant biomass comprises extraction with an aqueous solution, and precipitation. An enzyme preparation, such as naringinase, is used for the transformation of rutin to higher value compositions containing increased proportions of isoquercitrin and quercetin.

The invention provides a method of converting icariin into anhydroicaritin by using a biological enzyme reaction so as to improve biological activity of icariin. According to the invention, under the action of naringinase, a reaction is carried out in an ethanol aqueous solution with a concentration of 30% to 70%, wherein, reaction temperature is 40 to 70 DEG C and reaction time is 1 to 30 h; glycosyl groups on hydroxy groups of icariin are cut off, and icariin is converted into anhydroicaritin with higher pharmacological activity; furthermore, machinability of icariin is improved, and the practical application scope of icariin can be enlarged.

The invention provides a method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation, which comprises the following flow of: fruits - cleaning - juicing and enzymatic hydrolysis - centrifugation and filtration - fruit juice blending - alcohol fermentation and simultaneous enzyme debittering treatment - yeast autolysis - alcohol distillation- spray drying. the invention adopts low-value inferior citrus, apples, watermelons, grapes, tomatoes, strawberries, and pears as raw materials, treats the fruits by compound enzyme of pectase and cellulase, degrades naringin of citrus fruits by naringinase, solves the key technology of citrus debittering and juice yield, and obtains highly fermentable sugar; then by using specific microbial strains, the invention maintains the effective active components of the fruits and vegetables as much as possible through high-efficient fermentation technology; the product has no bitter taste, and has greatly increased contents of vitamin, pectic oligosaccharides, and amino acids; the invention realizes the stabilization of bioactive substances, and prepares edible natural fruit and vegetable powderwith certain physiological functions; the invention further adopts the distillation and rectification technology, gains high-quality liquor and high-concentration alcohol, and reduces cost.

The invention discloses a preparation method of red pomelo wine and relates to the technical field of wine brewing. The preparation method comprises raw material treatment, enzymolysis treatment, debittering, sugar adjustment and sterilization, fermentation and aging. The enzymolysis treatment process comprises ultrasonic treatment and pectinase treatment. The debittering process utilizes combination of naringinase and modified activated carbon. The aging process utilizes a cold-hot treatment method. The red pomelo wine is clear, bright and red, has a thick fragrance, a mellow taste, a pure flavor and stable quality, has storage resistance, is rich in nutrients, is a high quality drink and has a promotion value.

The invention discloses a production process of a refreshing Nanfeng tangerine pastry. The production process comprises raw material selection, seam marking for squeezing, calcification, de-ashing, precooking, debitterizing by an enzymic method, sugar pickling, sugaring, vacuum sugar infusion, drying and covering sugar-coating. The production process is characterized in that in the debitterizing by the enzymic method, a naringin enzyme solution with the temperature of 55-65 DEG C and the mass concentration of 0.4%-0.6% is used to remove bitterness of orange peel of precooked tangerine pastry, and meanwhile, a vacuum sugar infusion technology and a Ca(OH)2 solution are adopted to carry out a calcification processing technology. Thus, compared with tangerine pastries in the prior art, the produced Nanfeng tangerine pastry is greatly different in colour, lustre, appearance shape and taste. The refreshing Nanfeng tangerine pastry produced by the production process tastes refreshing, rich, natural pure, more pliable and mellow, and the traditional product with a rich local color can be full of new gloss and vitality.

The present invention discloses a method to remove bitterness of the orange juice using a compound enzyme preparation, which comprises the following steps. Step a is that the orange juice is obtained by crude filtration after juice pressing. Step b comprises obtaining a compound enzyme preparation from a dictamnolactone enzyme and a naringinase with the weight ratio between five to 1 and one to five. Step b comprises adjusting pH value of the orange juice, adding the compound enzyme preparation with the addition quantity of 1g per kilogram to 3g per kilogram, heating the juice till 30 DEG C to 75 DEG C, keeping the constant temperature for 20 minutes to 90 minutes. Step d comprises obtaining the orange juice after minutes, enzyme denaturing and sterilization through instantaneous heating by super high temperature. Characteristics of the invention method comprises little nutrient loss and little loss in orange juice flavor, good debittering effect, stable product quality, high degree safety in the product, high production efficiency, simple operation and convenient application.

The invention discloses a preparing method of Dendrobium candidum and coconut vinegar. The preparing method includes: 1, mixing coconut pulp and Dendrobium candidum pulp according to a ratio: (1.25-3):1 so as to obtain mixed pulp; 2, adding 0.6%. to 2.5%. naringinase into the mixed pulp, and performing processing for 1 to 6 hours at 28 to 38 DEG C; 3, adding 12% to 18% of baijiu, and adjusting the alcohol by volume to 5% to 7% to obtain fruit wine mixture; 4, inoculating bacillus aceticus to 15% of the fruit wine mixture according to the percent: 0.04% to 0.08%, allowing fermenting at 28 to 35 DEG C for 6 to 8 days to obtain ferment mother liquid, adding the rest 85% of fruit wine mixture if the acidity of the ferment mother liquid is higher than 2.1 g / ml, continuing fermenting for 4 to 6 days until that the acidity is higher than 4.8 / ml so as to obtain vinegar original liquid; and 5, performing sealing after packaging, allowing ageing, and performing filtering and sterilizing to obtain the Dendrobium candidum and coconut vinegar. The Dendrobium candidum and coconut vinegar has better health effect.

The invention discloses a fermentation production method of a grapefruit juice debitterizing enzyme and a using method thereof, and the main technical process comprises the following steps: extracting bitter substances from grapefruit; taking the bitter substances of the grapefruit as a sole carbon source for preparing a culture medium; inoculating aspergillus niger for fermentation and producingthe grapefruit juice debitterizing enzyme; extracting the grapefruit juice debitterizing enzyme; carrying out enzymatic hydrolysis on the bitter substances in grapefruit juice; and concentrating for preparation and obtaining the concentrated juice. The grapefruit juice debitterizing enzyme fermented by the invention comprises naringinase, limonin enzyme, nomilin enzyme and other enzyme systems, and can specifically decompose the bitter substances in the grapefruit juice, be used for debitterizing the grapefruit juice and be capable of obtaining the grapefruit juice which completely removes the bitterness. The method does not affect the nutrition and the flavor of a product, has a wide range of technical applications, and can not only be used for production of the grapefruit juice productswith different uses, but also be used for carrying out the debitterizing treatment on grapefruit peels and fruit residues.

This invention discloses one four inverse water boiling HPLC standard print spectrum establish method, which comprises the following steps: a, taking four inverse diffusion boiling powder and adding carbinol supersonic extracting, filtering and the filter liquid uses carbinol through micro hole filter film to get standard solution; b, extracting certain naringinase to dilute flow phase to process comparison resolution liquid; c, separately absorbing fin standard liquid and comparison liquid and adding high effective liquid phase color spectrum column to keep time and peak area value as one to compute standard relative keep time to peak proportion to get standard print spectrum.

This invention discloses a method for preparing and purifying naringinase. The method comprises: (1) culturing bacterial strain with Czapek's medium, inoculating in a sporification medium, and culturing for 3-5 days to obtain spores as seeds; (2) inoculating the seeds (0.5-10%) in a solid medium, controlling C / N ratio at (2-5):(1-3.5), culturing at 25-35 deg.C, 30-70% humidity, and natural pH value for 40-90 h, extracting, adding 2.5 times pure water, centrifuging, filtering the supernatant, and precipitating with ammonium sulfate (saturation degree = 30-80%) and 40-90% organic solvent in sequence. The naringinase product has high activity, and can be used to remove bitterness of orange, and convert flavonoids aglycone in natural medicines.

The invention discloses a preparation method of honey grapefruit tea, which comprises the steps of separating the raw grapefruit, washing and peeling to obtain grapefruit pulp and grapefruit peel; slicing the grapefruit peel and adding water, and blanching, draining, squeezing and baking to obtain dry slices of grapefruit peel; dicing the grapefruit pulp, breaking, beating and squeezing to obtain fresh grapefruit juice; adding citric acid and Vc, and boiling; after the product is cooled, adding naringinase, homogenizing the juice, performing enzyme deactivation and filtering to obtain the debitterized acidized grapefruit juice; mixing the dry slices of grapefruit peel, honey, debitterized acidized grapefruit juice, white granulated sugar, high fructose syrup and pectin in a dosing tank; stirring at high temperature and bottling and sealing while the mixture is hot; sterilizing and cooling to obtain the honey grapefruit tea. The preparation method disclosed by the invention has the advantages that the prepared honey grapefruit tea is standard in quality and good in taste, does not contain preservative and flavor, has the special rich aroma of grapefruit and maintains most natural nutritional ingredients of grapefruit; industrial production can be realized by use of the existing equipment and means.

The invention relates to a fingerprint quality control method of Chinese medicine drug pine pollen, comprising that (1), preparing pine pollen sample, (2), washing out flow phase gradient, (3), building standard fingerprint that using naringinase as index peak, (4), controlling the quality of fingerprint that a, checking the sample, while the held time of each characteristic peak is that the first peak is held for 0.20, the third peak is held for 0.44, the fourth peak is held for 0.48, the fifth peak is held for 0.97, and the sixth peak is held for 1.00, b, evaluating sample quality that comparting the HPLC fingerprint of sample with standard fingerprint (or reference share model fingerprint), while the similarity of total seven peaks are not lower than 0.9, (5), the pine pollen collection method. The invention can completely control the material quality to make product in stable quality.

The invention relates to a method for preparing enteromorpha oligosaccharide by utilizing naringinase and belongs to the field of extraction of active ingredients. Aiming at overcoming the technical disadvantages in the prior art that the yield of the enteromorpha oligosaccharide is relatively low and the content of undegraded polysaccharides in a final product is high, the invention provides the method for preparing the enteromorpha oligosaccharide by utilizing the naringinase through taking enteromorpha as a raw material. The method applies the naringinase to a preparation method of the enteromorpha oligosaccharide for the first time; two sections of enzymolysis are carried out by adopting cellulase and the naringinase and then a concentrated solution is obtained through a nano-filtration membrane; the concentrated solution is dried to obtain the enteromorpha oligosaccharide. The preparation method provided by the invention has the advantages that the yield of the enteromorpha oligosaccharide is high, the content of impurities and the undegraded polysaccharides in the product is low and the product is very suitable for being further processed into functional agricultural products, feed additives, food additives and the like.

The invention relates to a naringinase production method and belongs to the technical field of microbe fermentation. The naringinase production method comprises the following steps: bacillus amyloliquefaciens 11568 with the preservation No. of CGMCC No. 9928 is subjected to slant culture to obtain slant strains; under the conditions of 40.9 DEG C and 180 rpm, fermental cultivation is performed for 48 h to obtain a liquid fermentation liquor; the liquid fermentation liquor is subject to centrifugal separation and the supernatant is taken; the supernatant is subject to ammonium sulfate fractional precipitation, ion exchange chromatography and SephacrylS-200 gel filtration chromatography to obtain naringinase. The naringinase production method has the advantages of being high in naringinase production level, short in fermentation time, easy for controlling the yield condition, easy in separation, high in purity, simple to operate, mild in condition and the like, and is completely suitable for industrial production. Crushed orange peel screened by 60 meshes serves as a naringinase fermentation substrate, so that the domestic waste is fully utilized and the cost is lowered.

The invention relates to a method for preparing dihydro quercetin, which comprises the following steps of: pulverizing engelhardia roxburghiana wall leaves serving as raw materials, adding acidulous water for wetting, adding naringinase and keeping the temperature constant for enzymolysis; performing refluxing extraction in ethanol; adding polyamide resin into concentrated solution for adsorbing, performing gradient elution in ethanol and the water, and concentrating eluent for crystallizing; and performing recrystallization by using the water and 70 percent ethanol, and performing vacuum drying at the low temperature to obtain dihydro quercetin. In process, reagents have no toxic properties, and the process flow is simple; and the dihydro quercetin produced by the process can be used as raw materials of health-care products and medicines directly.

The invention relates to a method for transforming hyperin into quercetin by using a biological enzyme reaction to improve the biological activity of the hyperin. According to the method, a reaction is performed in an ethanol aqueous solution with the concentration of 30-70% under an effect of naringinase, the reaction temperature is 40-70 DEG C, the reaction time is 1-30 hours, and the glycosyl on the hyperin hydroxyl is cut, such that the hyperin is transformed into the quercetin with the high pharmacological activity. With the present invention, the workability of the hyperin is further improved, and the practical application range of the hyperin is expanded.

The invention relates to aspergillus oryzae and application thereof and belongs to the technical field of microbial fermentation. The aspergillus oryzae is named aspergillus oryzae 11250, and the preservation number is CGMCC NO.11320. The activity of naringinase in liquid fermentation broth of the aspergillus oryzae reaches 251 U / mL, the activity of total naringinase after purification can reach 12,052 U, and the specific enzymatic activity reaches 2,198 U / mg; the fermentation broth of the aspergillus oryzae also contains naringin and naringenin which is a naringin hydrolysis substrate; naringenin is a flavonoid substance and has the healthcare effects of reducing blood pressure, removing toxicity, promoting diuresis, resisting bacteria and the like. Besides, orange peel serves as a fermentation substrate of the aspergillus oryzae, household refuse waste is fully utilized, and cost is reduced. The molecular weight of naringinase produced by the aspergillus oryzae is 48 kDa, the optimum action temperature is 45 DEG C, and the optimum pH is 5.0. Furthermore, the aspergillus oryzae 11250 has the advantages that the enzyme output is high, produced naringinase is an extracellular enzyme, there is no need to adopt an ultrasonic wall-breaking mode and the like to release an intracellular enzyme, enzyme activity losses are reduced, and therefore cost in industrial application is greatly reduced.

The invention belongs to the technical field of healthcare wine, and discloses a processing method of pomelo peel wine. In the method, pomelo peel is used for fermenting to obtain the wine. Firstly, cellulase and pectinase are added to maximally hydrolyze polysaccharide components into monosaccharides capable of being used by yeast, and meanwhile naringinase is added to degrade naringin in the pomelo peel to reduce bitterness and retain activity; after yeast is added for main fermentation and post-fermentation, clarification is performed, then beta-cyclodextrin is used for embedding the pomelopeel in the wine to further remove bitterness and make the taste of the wine more acceptable to consumers. By means of the method, the pomelo peel wine with a refreshing mouthfeel and a pleasant fruity aroma is brewed.

The invention relates to bacillus amyloliquefaciens and an application thereof, belonging to the technical field of microbial fermentation. The invention provides a new strain namely bacillus amyloliquefaciens, wherein the collection number of the strain is CGMCC No.9928, the collection date is November 4, 2014, and the collection unit is General Microbiological Center of China Committee for Culture Collection of Microorganisms (CGMCC). Bacillus amyloliquefaciens with the collection number of CGMCC No.9928 provided by the invention can be used for producing naringinase. According to bacillus amyloliquefaciens provided by the invention, bacillus amyloliquefaciens capable of producing naringinase is separated and cultured for the first time; and the naringinase activity in a liquid fermentation solution can reach 201.12 U / mL.

The invention discloses papaya-flavored low-sugar candied pummelo pericarp. The papaya-flavored low-sugar candied pummelo pericarp comprises the following components in parts by weight of 80-120 partsof pummelo pericarp, 50-60 parts of papayas, 1-10 parts of naringinase, 1-3 parts of honey, 10-20 parts of sorbitol, 3-5 parts of stevioside, 15-25 parts of delta-glucono lactone, 5-10 parts of citric acid, 5-10 parts of argy wormwood powder, 5-15 parts of chayote, 1-6 parts of lily root flour, 2-5 parts of honeysuckle flower powder, and 1-3 parts of blueberry powder. The candied pummelo pericarpis prepared through three specific steps of treating the pummelo pericarp, preparing seasoning powder and performing vacuum sugar permeating, the prepared candied pummelo pericarp is complete in shape, light yellow in color, transparent, plump, rich in pomelo fragrance, fragrant, sweet and palatable, has unique papaya flavor, and has certain health-care effects. The comprehensive quality is good.

The invention relates to a naringinase fermentation medium. The naringinase fermentation medium comprises the following components in parts by weight: 100 parts of pomelo peel powder, 4-20 parts of ammonium salt (or urea) and 100-300 parts of water. In the naringinase fermentation medium, the pomelo peel is used as the principal raw material for the naringinase fermentation and ammonium salt or urea is used as nitrogen source, the repression function of glucose, fructose, starch and the like to catabolism of naringinase fermentation is eliminated. As the industrial processing of pomelo has been achieved, the pomelo peel as the side product is stable in resource; in addition, the technology of peeling firstly and then squeezing juice is used in the pemelo processing, thus the rest peel, compared with the processing side product of orange, tangerine and grapefruit (pomelo), has the advantages of high naringin and aurantiamarin content, low glucose content and low fructose content. Therefore, the fermentation medium provided by the invention has the characteristics of stable resource, low cost, high naringinase fermentation yield, and the like, and is beneficial for industrial production. The fermentation medium can produce naringinase in high yield whatever uncooked material fermentation and cooked material fermentation is used.

The present invention relates to a preparation method of a grapefruit compound enzyme. The preparation method comprises the following steps: firstly, grapefruit skins are treated; the treated grapefruit skins are then enzymatically hydrolyzed; at the same time, grapefruit meat and lemons in a ratio are treated; the treated materials are firstly enzymatically hydrolyzed using naringinase; other fruit slurry, water, sugar and enzymes are added for enzymatic hydrolysis; finally, two hydrolysates are mixed; and inoculation fermentation are conducted to obtain an enzyme product. By optimizing the preparation technology, grapefruits relatively high in yield and rich in polysaccharides, flavonoids and other physiological active ingredients as well as dietary fibers, vitamins, minerals and other nutrients are selected as the raw materials; other fruits are supplemented; and the prepared enzyme product is high in water-soluble dietary fibers and total phenolic content. Besides, the enzymes andother processing parameters are coordinated; bitter tastes of the grapefruits brought by containing flavanone glycoside compounds and triterpenoid compounds are removed; the new preparation method forpreparing the grapefruits into the enzyme product is provided; and the preparation method also provides a new path for the processing of the grapefruit crops and better promotes mass industrial planting of orange plants in the southern region.

The invention relates to the technical field of food processing and in particular relates to a production method of glutathione-enriched cherry wine. The production method specifically comprises the following steps: picking fresh cherries with fruit stems; soaking the cherries in a sodium carboxymethylcellulose aqueous solution and stirring to remove pesticide residues; spraying the connections of the fruit stems and the cherries with a liquid nitrogen spray gun to remove the fruit stems conveniently; mixing and uniformly stirring with table salt and white sugar; performing high pressure fermentation to obtain a ferment; irradiating the ferment with an UV-B ultraviolet light source to promote the ferment to generate and accumulate glutathione; adding naringinase to convert glucose into glycogen; and finally, performing ultrafine filtration to obtain the cherry wine. The cherry wine after autoclaved sterilization is bottled, and the obtained cherry wine is relatively high in content of glutathione, bright red and bright in color and strong in cherry fragrance.

The invention discloses a naringinase fermentation culture medium, a preparation method and a usage method thereof. The naringinase fermentation culture medium has following composition: 20 to 30g / L of starch, 2 to 10g / L of naringin, 0.5 to 6g / L of yeast extract, and 0.5 to 10g / L of bean powder, etc. In the preparation, most parts of starch, yeast extract, bean powder and other raw materials are weighed according to the weight ratio and added into water that occupies 2 / 3 to 3 / 4 of the total volume of a fermented fluid, pH value of the solution is adjusted to be 6.0, and the solution is sterilized and prepared into an initial fermentation culture medium; extra starch, yeast extract, bean powder and all the naringin are added into water that occupies 1 / 4 to 1 / 3 of the volume of a final fermented fluid, and the solution is sterilized and prepared into a material supplementary fluid. The culture medium and the preparation method can be used for preparing high-yield naringinase with the yield of 1100U in each milliliter of the fermented fluid or 55000U in each gram of a solid medium.

The invention belongs to the field of bio-manufacturing and particularly relates to a culture medium and method for producing naringinase by fermenting citrus peel powder and beam dregs by aspergillus niger. The culture medium is prepared from 2.0-3.0% of citrus peel powder, 0.5-2.5% of bean dregs, 0.2% of yeast extract 0.2%, 1.0% of KH2PO4, 0.1% of Na2HPO4, 1.0-2.5mmol / L MgSO4.7H2O, 0.5-1.0 mmol / L FeCl3 and 1.0-5.0 mmol / L CaCl2. The initial pH value of the culture medium is 5.0-6.0, and the culture condition is as follows: the inoculum size is 5.0-9.0%, the culture temperature is 30-33 DEG C, the liquid filling amount is 30-50mL / 250mL, and the rotating speed of a shaking bed is 180r / min. Due to the adoption of the culture medium and the method, the yield of the naringinase is increased, and a foundation is laid for the production and the application of the naringinase.

The invention discloses a fermentation production method of a grapefruit juice debitterizing enzyme and a using method thereof, and the main technical process comprises the following steps: extracting bitter substances from grapefruit; taking the bitter substances of the grapefruit as a sole carbon source for preparing a culture medium; inoculating aspergillus niger for fermentation and producingthe grapefruit juice debitterizing enzyme; extracting the grapefruit juice debitterizing enzyme; carrying out enzymatic hydrolysis on the bitter substances in grapefruit juice; and concentrating for preparation and obtaining the concentrated juice. The grapefruit juice debitterizing enzyme fermented by the invention comprises naringinase, limonin enzyme, nomilin enzyme and other enzyme systems, and can specifically decompose the bitter substances in the grapefruit juice, be used for debitterizing the grapefruit juice and be capable of obtaining the grapefruit juice which completely removes the bitterness. The method does not affect the nutrition and the flavor of a product, has a wide range of technical applications, and can not only be used for production of the grapefruit juice productswith different uses, but also be used for carrying out the debitterizing treatment on grapefruit peels and fruit residues.

The invention discloses a production process of a refreshing Nanfeng tangerine pastry. The production process comprises raw material selection, seam marking for squeezing, calcification, de-ashing, precooking, debitterizing by an enzymic method, sugar pickling, sugaring, vacuum sugar infusion, drying and covering sugar-coating. The production process is characterized in that in the debitterizing by the enzymic method, a naringin enzyme solution with the temperature of 55-65 DEG C and the mass concentration of 0.4%-0.6% is used to remove bitterness of orange peel of precooked tangerine pastry, and meanwhile, a vacuum sugar infusion technology and a Ca(OH)2 solution are adopted to carry out a calcification processing technology. Thus, compared with tangerine pastries in the prior art, the produced Nanfeng tangerine pastry is greatly different in colour, lustre, appearance shape and taste. The refreshing Nanfeng tangerine pastry produced by the production process tastes refreshing, rich, natural pure, more pliable and mellow, and the traditional product with a rich local color can be full of new gloss and vitality.

The invention discloses a honey pomelo sac stomach nourishing and fermenting beverage and relates to the technical field of preparation of honey pomelo beverages. A preparation method comprises the following steps of debittering pomelo sac powder: by using aspergillus aculeatus, aspergillus niger, aspergillus terreus and the like as strains and using corn steep liquor as a nitrogen source, adding water, and then fermenting the pomelo sac powder to produce naringinase, wherein the ratio of mass fraction of the honey pomelo sac powder to the corn steep liquor to the water is 100:(10 to 30):(150 to 400); mixing the debittered pomelo sac powder with rhizoma dioscoreae powder and fructus amomi powder according to the ratio of mass fraction being (80 to 100):(40 to 60):(30 to 50), and preparing a mixture into a crude product by techniques such as fermenting; after fermenting, blending the crude product with honey according to the mass ratio being (80 to 100):(2.5 to 10), bottling a mixture, and sterilizing the mixture to obtain a finished product. The honey pomelo sac is used as a raw material, so that the waste of honey pomelo surface skin with abundant essential oil components is avoided, and an added value of the honey pomelo sac is improved. The prepared honey pomelo sac stomach nourishing and fermenting beverage has no other additives, has certain stomach nourishing efficacy, and is a health-care beverage with higher health-care value.