CN111073878A - Preparation method of compound enzyme preparation - Google Patents
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- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
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Abstract
The invention discloses a preparation method of a compound enzyme preparation, which is prepared from the following raw materials, by weight, α -amylase 1-4 parts, tricalcium phosphate 2-10 parts, lipase 1-4 parts, xylanase 1-4 parts, glucose oxidase 1-4 parts, sodium pyrophosphate 2-10 parts, sodium tripolyphosphate 2-10 parts, soybean protein powder 20-40 parts, and edible corn starch 30-60 parts.
Description
Technical Field
The invention relates to the field of production of enzyme preparations, in particular to a preparation method of a compound enzyme preparation.
Background
The enzyme preparation is a biological product with a catalytic function after the enzyme is purified and processed, is mainly used for catalyzing various chemical reactions in the production process, has the characteristics of high catalytic efficiency, high specificity, mild action conditions, energy consumption reduction, chemical pollution reduction and the like, and is applied to the aspects of food (bread baking industry, flour deep processing, fruit processing industry and the like), textile, feed, detergent, papermaking, leather, medicine, energy development, environmental protection and the like. The enzyme preparation is biologically derived, generally safe, and can be used in a proper amount according to production requirements.
At present, the enzyme preparations on the market have poor use effect and can not be cured in advance, and improvement is needed.
Disclosure of Invention
The invention mainly aims to provide a preparation method of a compound enzyme preparation, which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that:
α -amylase 1-4 parts, tricalcium phosphate 2-10 parts, lipase 1-4 parts, xylanase 1-4 parts, glucose oxidase 1-4 parts, sodium pyrophosphate 2-10 parts, sodium tripolyphosphate 2-10 parts, soybean protein powder 20-40 parts, and edible corn starch 30-60 parts.
The food is further prepared from α -1-3 parts of amylase, 3-6 parts of tricalcium phosphate, 1-3 parts of lipase, 1-3 parts of xylanase, 1-3 parts of glucose oxidase, 3-7 parts of sodium pyrophosphate, 3-7 parts of sodium tripolyphosphate, 25-35 parts of soybean protein powder and 40-55 parts of edible corn starch in parts by weight.
The food is further prepared from α -2 parts of amylase, 5 parts of tricalcium phosphate, 2 parts of lipase, 2 parts of xylanase, 2 parts of glucose oxidase, 5 parts of sodium pyrophosphate, 5 parts of sodium tripolyphosphate, 30 parts of soybean protein powder and 47 parts of edible corn starch.
As a further scheme of the invention: the method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding the tricalcium phosphate and the lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 45-90min, adding the sodium pyrophosphate and the sodium tripolyphosphate prepared in the step (1) into the reaction kettle, and fully stirring for 10-20min to obtain a primary mixture;
(3) mixing materials: putting the soybean protein powder and the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and stirring for 10-20min at the temperature of 20-50 ℃ to obtain a further mixture;
(4) adding α -amylase, xylanase and glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature at 30-60 ℃, stirring for 20-30min, and standing for 1-3h to obtain a primary enzyme preparation;
(5) and crushing: drying the primary enzyme preparation obtained in the step (4) by a dryer, and then crushing the primary enzyme preparation into powder by a crusher to obtain a compound enzyme preparation;
(6) and sterilizing: and (5) sterilizing the powdery compound enzyme preparation obtained in the step (5), and packaging the powdery compound enzyme preparation after sterilization.
As a further scheme of the invention: the dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
As a further scheme of the invention: the sterilization conditions are 140 ℃ and 160 ℃ for 10-20 s.
Compared with the prior art, the invention has the following beneficial effects:
the setting of the compound enzyme preparation shortens the curing time of the wheat flour and improves the stability of the wheat flour; the handling resistance, the mouthfeel, the color, the taste and the volume of the flour product are improved; the whiteness and brightness of the flour product are enhanced.
Drawings
FIG. 1 is a flow chart of a preparation method of a compound enzyme preparation of the invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The invention discloses a preparation method of a compound enzyme preparation, which is prepared from the following raw materials, by weight, α -amylase 1-4 parts, tricalcium phosphate 2-10 parts, lipase 1-4 parts, xylanase 1-4 parts, glucose oxidase 1-4 parts, sodium pyrophosphate 2-10 parts, sodium tripolyphosphate 2-10 parts, soybean protein powder 20-40 parts, and edible corn starch 30-60 parts.
The corn starch enzyme is prepared from α -amylase 1-3 parts, tricalcium phosphate 3-6 parts, lipase 1-3 parts, xylanase 1-3 parts, glucose oxidase 1-3 parts, sodium pyrophosphate 3-7 parts, sodium tripolyphosphate 3-7 parts, soybean protein powder 25-35 parts and edible corn starch 40-55 parts.
The corn starch enzyme is prepared from α -1 part of amylase, 4 parts of tricalcium phosphate, 1 part of lipase, 1 part of xylanase, 1 part of glucose oxidase, 4 parts of sodium pyrophosphate, 4 parts of sodium tripolyphosphate, 35 parts of soybean protein powder and 49 parts of edible corn starch.
The method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding the tricalcium phosphate and the lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 45-90min, adding the sodium pyrophosphate and the sodium tripolyphosphate prepared in the step (1) into the reaction kettle, and fully stirring for 10-20min to obtain a primary mixture;
(3) mixing materials: putting the soybean protein powder and the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and stirring for 10-20min at the temperature of 20-50 ℃ to obtain a further mixture;
(4) adding α -amylase, xylanase and glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature at 30-60 ℃, stirring for 20-30min, and standing for 1-3h to obtain a primary enzyme preparation;
(5) and crushing: drying the primary enzyme preparation obtained in the step (4) by a dryer, and then crushing the primary enzyme preparation into powder by a crusher to obtain a compound enzyme preparation;
(6) and sterilizing: and (5) sterilizing the powdery compound enzyme preparation obtained in the step (5), and packaging the powdery compound enzyme preparation after sterilization.
The dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
The sterilization conditions are 140 ℃ and 160 ℃ for 10-20 s.
Example 2
The invention discloses a preparation method of a compound enzyme preparation, which is prepared from the following raw materials, by weight, α -amylase 1-4 parts, tricalcium phosphate 2-10 parts, lipase 1-4 parts, xylanase 1-4 parts, glucose oxidase 1-4 parts, sodium pyrophosphate 2-10 parts, sodium tripolyphosphate 2-10 parts, soybean protein powder 20-40 parts, and edible corn starch 30-60 parts.
The corn starch enzyme is prepared from α -amylase 1-3 parts, tricalcium phosphate 3-6 parts, lipase 1-3 parts, xylanase 1-3 parts, glucose oxidase 1-3 parts, sodium pyrophosphate 3-7 parts, sodium tripolyphosphate 3-7 parts, soybean protein powder 25-35 parts and edible corn starch 40-55 parts.
The corn starch enzyme is prepared from α -2 parts of amylase, 5 parts of tricalcium phosphate, 2 parts of lipase, 2 parts of xylanase, 2 parts of glucose oxidase, 5 parts of sodium pyrophosphate, 5 parts of sodium tripolyphosphate, 30 parts of soybean protein powder and 47 parts of edible corn starch.
The method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding the tricalcium phosphate and the lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 45-90min, adding the sodium pyrophosphate and the sodium tripolyphosphate prepared in the step (1) into the reaction kettle, and fully stirring for 10-20min to obtain a primary mixture;
(3) mixing materials: putting the soybean protein powder and the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and stirring for 10-20min at the temperature of 20-50 ℃ to obtain a further mixture;
(4) adding α -amylase, xylanase and glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature at 30-60 ℃, stirring for 20-30min, and standing for 1-3h to obtain a primary enzyme preparation;
(5) and crushing: drying the primary enzyme preparation obtained in the step (4) by a dryer, and then crushing the primary enzyme preparation into powder by a crusher to obtain a compound enzyme preparation;
(6) and sterilizing: and (5) sterilizing the powdery compound enzyme preparation obtained in the step (5), and packaging the powdery compound enzyme preparation after sterilization.
The dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
The sterilization conditions are 140 ℃ and 160 ℃ for 10-20 s.
Example 3
The invention discloses a preparation method of a compound enzyme preparation, which is prepared from the following raw materials, by weight, α -amylase 1-4 parts, tricalcium phosphate 2-10 parts, lipase 1-4 parts, xylanase 1-4 parts, glucose oxidase 1-4 parts, sodium pyrophosphate 2-10 parts, sodium tripolyphosphate 2-10 parts, soybean protein powder 20-40 parts, and edible corn starch 30-60 parts.
The corn starch enzyme is prepared from α -amylase 1-3 parts, tricalcium phosphate 3-6 parts, lipase 1-3 parts, xylanase 1-3 parts, glucose oxidase 1-3 parts, sodium pyrophosphate 3-7 parts, sodium tripolyphosphate 3-7 parts, soybean protein powder 25-35 parts and edible corn starch 40-55 parts.
The corn starch enzyme is prepared from α -3 parts of amylase, 6 parts of tricalcium phosphate, 3 parts of lipase, 3 parts of xylanase, 3 parts of glucose oxidase, 6 parts of sodium pyrophosphate, 6 parts of sodium tripolyphosphate, 25 parts of soybean protein powder and 45 parts of edible corn starch in parts by weight.
The method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding the tricalcium phosphate and the lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 45-90min, adding the sodium pyrophosphate and the sodium tripolyphosphate prepared in the step (1) into the reaction kettle, and fully stirring for 10-20min to obtain a primary mixture;
(3) mixing materials: putting the soybean protein powder and the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and stirring for 10-20min at the temperature of 20-50 ℃ to obtain a further mixture;
(4) adding α -amylase, xylanase and glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature at 30-60 ℃, stirring for 20-30min, and standing for 1-3h to obtain a primary enzyme preparation;
(5) and crushing: drying the primary enzyme preparation obtained in the step (4) by a dryer, and then crushing the primary enzyme preparation into powder by a crusher to obtain a compound enzyme preparation;
(6) and sterilizing: and (5) sterilizing the powdery compound enzyme preparation obtained in the step (5), and packaging the powdery compound enzyme preparation after sterilization.
The dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
The sterilization conditions are 140 ℃ and 160 ℃ for 10-20 s.
Taking 3g/kg of the compound enzyme preparation as an example, table 1 shows the detection results of the compound enzyme preparations prepared from the raw materials with different proportions in examples 1-3, and the results are as follows:
as can be seen from the experimental data in Table 1, the compound enzyme preparation prepared by the invention has different effects according to different proportions of the added raw materials, and as can be seen from Table 1, the embodiment 2 is the optimal choice.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. The preparation method of the compound enzyme preparation is characterized by comprising the following raw materials, by weight, α -amylase 1-4 parts, tricalcium phosphate 2-10 parts, lipase 1-4 parts, xylanase 1-4 parts, glucose oxidase 1-4 parts, sodium pyrophosphate 2-10 parts, sodium tripolyphosphate 2-10 parts, soybean protein powder 20-40 parts, and edible corn starch 30-60 parts.
2. The preparation method of the compound enzyme preparation according to claim 1, which is characterized by comprising the following raw materials, by weight, α -amylase 1-3 parts, tricalcium phosphate 3-6 parts, lipase 1-3 parts, xylanase 1-3 parts, glucose oxidase 1-3 parts, sodium pyrophosphate 3-7 parts, sodium tripolyphosphate 3-7 parts, soybean protein powder 25-35 parts, and edible corn starch 40-55 parts.
3. The preparation method of the compound enzyme preparation according to claim 1, which is characterized by comprising the following raw materials, by weight, α -2 parts of amylase, 5 parts of tricalcium phosphate, 2 parts of lipase, 2 parts of xylanase, 2 parts of glucose oxidase, 5 parts of sodium pyrophosphate, 5 parts of sodium tripolyphosphate, 30 parts of soybean protein powder and 47 parts of edible corn starch.
4. The preparation method of the compound enzyme preparation according to claim 2, which is characterized in that: the method comprises the following specific steps:
(1) preparing raw materials: selecting raw materials according to the weight part ratio, and compounding the raw materials with the national pharmacopoeia standard;
(2) and stirring: adding the tricalcium phosphate and the lipase prepared in the step (1) into a reaction kettle, reacting at the temperature of 75-85 ℃ for 45-90min, adding the sodium pyrophosphate and the sodium tripolyphosphate prepared in the step (1) into the reaction kettle, and fully stirring for 10-20min to obtain a primary mixture;
(3) mixing materials: putting the soybean protein powder and the edible corn starch prepared in the step (1) into a reaction kettle, stirring with the mixture in the step (2), and stirring for 10-20min at the temperature of 20-50 ℃ to obtain a further mixture;
(4) adding α -amylase, xylanase and glucose oxidase prepared in the step (1) into a reaction kettle, controlling the temperature at 30-60 ℃, stirring for 20-30min, and standing for 1-3h to obtain a primary enzyme preparation;
(5) and crushing: drying the primary enzyme preparation obtained in the step (4) by a dryer, and then crushing the primary enzyme preparation into powder by a crusher to obtain a compound enzyme preparation;
(6) and sterilizing: and (5) sterilizing the powdery compound enzyme preparation obtained in the step (5), and packaging the powdery compound enzyme preparation after sterilization.
5. The preparation method of the compound enzyme preparation according to claim 4, which is characterized in that: the dryer is HG-150K type, and the pulverizer is MKZA10-15J type.
6. The preparation method of the compound enzyme preparation according to claim 4, which is characterized in that: the sterilization conditions are as follows: 70-90 ℃ for 5-10 s.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111909919A (en) * | 2020-08-19 | 2020-11-10 | 泰州飞海印合生机农业科技有限公司 | Compound enzyme preparation for organic waste fermentation and preparation method thereof |
| CN113186179A (en) * | 2021-06-15 | 2021-07-30 | 沈阳润库生物科技有限公司 | Biological enzyme preparation method applied to Chinese pastry cooking field |
| CN113317338A (en) * | 2021-05-27 | 2021-08-31 | 华南理工大学 | Complex enzyme leavening agent and application thereof in fried flour products |
| CN113545380A (en) * | 2021-07-23 | 2021-10-26 | 科为博(江苏)生物科技研究院有限公司 | Compound enzyme preparation applied to cake and bread production |
| CN114287456A (en) * | 2021-12-31 | 2022-04-08 | 武汉市仟吉食品有限公司 | Compound enzyme preparation and clean label bread |
| CN115363069A (en) * | 2022-08-29 | 2022-11-22 | 苏州维邦生物科技有限公司 | Compound enzyme preparation for flour polished glutinous rice strips and application method thereof |
| CN116138287A (en) * | 2023-02-02 | 2023-05-23 | 上海早苗食品有限公司 | Complex enzyme preparation and preparation method thereof |
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| CN111909919A (en) * | 2020-08-19 | 2020-11-10 | 泰州飞海印合生机农业科技有限公司 | Compound enzyme preparation for organic waste fermentation and preparation method thereof |
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| CN113186179A (en) * | 2021-06-15 | 2021-07-30 | 沈阳润库生物科技有限公司 | Biological enzyme preparation method applied to Chinese pastry cooking field |
| CN113545380A (en) * | 2021-07-23 | 2021-10-26 | 科为博(江苏)生物科技研究院有限公司 | Compound enzyme preparation applied to cake and bread production |
| CN114287456A (en) * | 2021-12-31 | 2022-04-08 | 武汉市仟吉食品有限公司 | Compound enzyme preparation and clean label bread |
| CN115363069A (en) * | 2022-08-29 | 2022-11-22 | 苏州维邦生物科技有限公司 | Compound enzyme preparation for flour polished glutinous rice strips and application method thereof |
| CN116138287A (en) * | 2023-02-02 | 2023-05-23 | 上海早苗食品有限公司 | Complex enzyme preparation and preparation method thereof |
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