Fermentation production method of grapefruit juice debitterizing enzyme

• Main Authors: CAI HUINONG, XIAO ANFENG, WU LING, YANG QIUMING, ZENG QI, LI LIJUN, NI HUI, HU YANG, YANG YUANFAN
• Format: Patent
• Language: Chinese; English
• Published: 01.12.2010
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

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 d