64 results about "Stem bromelain" patented technology

The invention is a method of preparing active peptides by making step oriented enzymolysis of compound enzyme on fish skin collagen, and its characteristic: putting the fish skin collagen in a phosphatic buffer solution to prepare a solution at 0.04-0.06kg / l, adding in pineapple proteinase at 40-50 deg.C in the proportion of 3000-5000 U / g substrate, stirring at constant temperature, making enzymolysis for 3-5 hours, then killing the enzyme at 95-110 deg.C for 4-6 minutes, cooling to normal temperature and freeze-drying. It produces the active peptides of reducing blood pressure and easy to obtain the active peptides with more reasonable molecular weight distribution.

The invention discloses plant protein peptide lactic acid bacteria beverage made by taking wheat embryo as a main raw material and using biological fermentation engineering, wherein total contents of protein and peptide are 0.7-3 percent, so that the wheat embryo with abundant nutrition can benefit general consumers. The plant protein peptide lactic acid bacteria beverage disclosed by the invention is prepared by adopting the following steps of: carrying out alpha treatment on wheat embryo pulp at the pressure of 0.2-0.4MPa and the temperature of 110-138DEG C; cooling to 30-50DEG C and then adding papain or bromelin for biochemical treatment; sterilizing and then reducing the temperature to 38-40DEG C; adding white granulated sugar and inoculating the mixture to a lactic acid bacteria strain subjected to gradual domestication and culture for standing and fermenting at constant temperature; adding the fermented material into a proper amount of food additive; and carrying out colloid mill treatment and homogenization treatment at high pressure of 70-80DEG C to obtain the wheat embryo peptide lactic acid bacteria beverage.

The invention discloses a wisteria and kiwi fruit noodle. The wisteria and kiwi fruit noodle is prepared from the following raw materials in parts by weight: 120-130 parts of flour, 20-30 parts of glutinous rice flour, 22-34 parts of millet flour, 13-25 parts of purple sweet potatoes, 4-5 parts of pumpkins, 4-6 parts of potatoes, 10-12 parts of duck skin, 5-8 parts of pineapple flesh, 1-2 parts of tremella, 1-2 parts of wisteria, 1-2 parts of radix polygonati officinalis, 2-4 parts of pear roots, 2-3 parts of rehmannia leaves, 1-2 parts of platycodon grandiflorum, 1-2 parts of fructus alpiniae oxyphyllae, 1-2 parts of lotus leaves, 8-15 parts of kiwi fruits, 2-3 parts of salt, 0.3-0.5 part of sodium carbonate and a suitable amount of water. The wisteria and kiwi fruit noodle disclosed by the invention is abundant in nutrition and delicious in mouth feel, and has a certain dietary therapy and health-maintenance health-care effect; the duck skin is immersed by rice wine to remove oil and then is agitated with the pineapple flesh all the time; pineapple protease in an pineapple flesh can be used for decomposing collagen in the duck skin. The pear roots have the functions of removing heat from the lung to relieve cough and regulating qi to alleviate pains. The wisteria has the effect of inducing urination, seeds have an anti-corrosion effect, and wisteria tumors and stems have an anti-cancer function.

The invention discloses a preparation method of a novel bromelain preparation. The preparation method comprises the following steps: (1) preparing pineapple juice; (2) preparing a natural polyanion polysaccharide solution; (3) respectively adjusting the pineapple juice and the natural polyanion polysaccharide solution until the pH values are the same, adequately mixing the pineapple juice with the natural polyanion polysaccharide solution, and stirring to generate a bromelain-polyanion polysaccharide compound precipitate through an electrostatic attraction interaction between the bromelain and polyanion polysaccharide in the pineapple juice; and (4) centrifugally collecting the bromelain-polyanion polysaccharide compound precipitateand drying, so as to obtain the bromelain preparation. By utilizing a principle of generating the precipitate by virtue of the electrostatic attraction interaction between the bromelain and polyanion polysaccharide, the bromelain is separated, and the bromelain preparation is obtained. The bromelain preparation has the stability of bromelain in storage and processing processes and has good slow-release and control-release properties, and the disadvantages that bromelain is sensitive to head and easy to oxidize can be overcome.

The invention relates to preparation of fermented milk with additives, in particular to yoghurt with sea cucumber polypeptide and a processing method for the yoghurt. The yoghurt with the sea cucumber polypeptide comprises the following materials in percent by weight: 5-15% of sea cucumber polypeptide and 85-95% of yoghurt. The processing method comprises the following steps of using pre-treated sea cucumber internal organs as raw materials; adding distilled water of which the weight is 4-8 times the weight of the raw materials in the raw material; uniformly stirring the mixture to obtain homogenate; adjusting the pH (potential of hydrogen) value of the homogenate to be 5.8-6.8; controlling the temperature of the homogenate to be 35-45 DEG C; adding bromelain and trypsin in the mixture; staying warm for 2-4 hours; then performing enzyme deactivation; centrifuging the mixture; taking supernate; performing decoloration and deodorization on the supernate by using activated carbon; filtering the supernate by using an ultrafiltration membrane to obtain sea cucumber internal organ polypeptide with the molecular weight lower than 5000 Dalton; and mixing the sea cucumber internal organ polypeptide and the yoghurt to obtain a finished product. The yoghurt with the sea cucumber polypeptide is rich in nutrition, easy to absorb and convenient to drink, tastes good, has effects of oxidation resistance, aging resistance and the like, is reasonable in technology and high in operability, and facilitates industrial production.

The invention relates to the field of plant extracts, in particular to an antioxidant peony peptide and a preparation method thereof. The peony peptide comprises 6-9 amino acids, and comprises one ormore of tyrosine, cystine and methionine. According to the preparation method, a two-step decomposition method is utilized, ficin proteinase with not high specificity and subtilisin are selected and compounded, firstly, peptide bonds at main glutamic acids in peony seed meal protein are ruptured, and a protein peptide fragment is formed; then a small amount of bromelain without specificity, papainwith specificity and endopeptidase Glu-C with specificity are utilized, and the tyrosine, the cystine and the methionine are retained in peptide chain molecules as much as possible to improve the antioxidant capacity of the protein peptide.

The invention discloses a preparation method of tender dry-cured goose, which comprises the following steps: killing and preparing dry-cured gooses, injecting a tenderizer prepared from an aqueous solution of ficin and bromelain, carrying out rolling and kneading, mixing five spices powder, salt and liquor, coating a mixture in and out of the goose body for dry-curing, preparing a wet-curing material from clove, myrcia, dahurian angelica root, cassia, licorice, amomum tsao-ko, cardamom, netmeg, anise, common fennel fruit, dried orange peel, grosvenor momordica fruit, villous amomum fruit, ginger, scallion and black tea, carrying out a wet-curing for the goose body, carrying out air drying, boiling with sauce and sterilizing, and preparing the tender dry-cured goose. The preparation technology is simple, antiseptic is not added, preservation time is long, carrying and eating are convenient, and the prepared dry-cured goose has unique local flavor, delicious quality and salted fragrance with heavy flavor.

The invention relates to a method for biopanning the affinity ligand of bromelin. The method comprises the following steps: (1) biopanning; (2) performing directed amplification and enrichment on bacteriophage; (3) testing the titer; (4) performing monoclonal amplification on bacteriophage; (5) performing an enzyme-linked immuno sorbent assay (ELISA); and (6) performing DNA sequencing, wherein the sequence is Ile-XXX-Ser-Pro-XXX-XXX-XXX (LXSPXXX). The preparation method is simple and has low cost, the biological resources of Escherichia coli and bacteriophage are rich; the selected heptapeptide ligand which has affinity to bromelin has higher affinity to bromelin, and can be used to discover the concensus sequence and provide rich experimental data for the interaction of protein in the proteomics; and the heptapeptide ligand can also be used in the separation and purification researches of pineapple protein.

The invention discloses application of vitamin B1 in inactivating bromelin at normal temperature. The method comprises the following steps: preparation of bromelin solution, namely diluting 1g of bromelin (food level, the specific activity unit is 0.5 million U / g) by 1000 times, i.e. diluting to 100ml, taking 5ml of the bromelin solution, and diluting to 50ml; and addition of vitamin B1: respectively adding 0.001-0.004mg (vitamin B1) / mL (bromelin solution) into the bromelin solution, wherein every milliliter of bromelin solution contains 0.02mg of bromelin. The method has the advantages of favorable inactivating effect and high safety, and can ensure meat to have proper tenderness when being used in meat.