The application of enzyme preparations in the Processing of food Raw materials
Enzyme preparations are widely used in the beverage industry, dairy industry, baking industry, aquatic product and meat industry, and oil processing industry, etc. The enzymatic hydrolysis of enzyme preparations can greatly improve the tissue structure and quality of food, etc.
For example, during the process of juice production, pectinase can be applied to make the juice clearer. In the dairy industry, lactase can promote the breakdown of lactose into galactose and glucose, preventing diarrhea caused by a lack of lactase in the body. Cheese, after being decomposed by lipase, can produce a large amount of flavor substances. In addition, protease can tenderize meat products and enhance their texture.
The application of enzyme preparations in Food production
Enzyme preparations are mainly used in food production to produce a large amount of natural additives, etc. For instance, in the sugar industry, amylase is generally used to hydrolyze starch to generate glucose and maltose, which are in high demand in the food industry. In the field of functional foods, proteins are mainly decomposed through enzyme preparations such as proteases to produce a large amount of amino acids, polypeptides and peptones, etc., which greatly promotes human life and health.
The application of enzyme preparations in Food preservation
During the storage of food, it may spoil itself due to the metabolic activities of bacteria and oxidation, etc., resulting in a large amount of food waste and economic losses. At present, effective preservation technologies include chemical preservation technology and biological preservation technology. Because the former adds a large amount of chemical preservatives, there are serious safety hazards in food safety.
Biological preservation technology has been a key method of concern in recent years. This method utilizes natural biological preservatives to inhibit the growth of microorganisms in food, thereby extending the shelf life of food. Not only does it rival chemical preservatives in terms of preservation effect, but also biological preservatives themselves are natural and non-toxic, ensuring food safety.
Lysozyme in enzyme preparations is a common and highly efficient biological preservative. It contains Antibacterial Ingredients Its principle of preservation is that it can dissolve the cell walls of bacteria, thereby destroying the cell structure of bacteria and causing their death, and thus extending the shelf life of food. In addition, glucose oxidase can effectively remove residual oxygen in food packaging, prevent food oxidation and the life activities of aerobic bacteria, etc., thereby extending the shelf life of food.