Preparing method for co-immobilized enzyme for accelerating aging and clarifying Shanxi aged vinegar

• Main Authors: LI JIANGYONG, HUO NAIRUI, WANG MIAN, WANG ZHENGZHENG, ZHANG XI, DUAN GUOFENG, CHEN JIA, WANG RUFU, WANG YUPING, JIAO YUSHUANG, ZHANG HUIXIA, WANG JINLONG, LI YUPING, ZHANG HUAIMIN, HOU HONGPING, WANG YUANHUI
• Format: Patent
• Language: Chinese; English
• Published: 25.05.2016
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; ITS PREPARATION; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; VINEGAR; WINE

A preparing method for a co-immobilized enzyme for accelerating aging and clarifying Shanxi aged vinegar comprises the steps that an esterifying enzyme solution and a saccharifying enzyme solution are prepared; then, sodium alga acid and xanthan gum are taken at the mass ratio of 5:1 to be prepared into a carrier material, the carrier material is dissolved with 55-60-fold water with the temperature of 50-60 DEG C by mass, a quantitative esterifying enzyme is added at the room temperature, and the mixture is evenly stirred and then subjected to standing; after bubbles completely disappear, the mixture is slowly dripped into a calcium chloride aqueous solution with the concentration of 2% at the condition of 4-5 DEG C, and particles are generated after curing is carried out for 1 h; the particles are filtered out with two-layer gauze, washed 3-5 times with an acetic acid-sodium acetate buffer solution with the pH being 3.6, calcium chloride on the surface is removed, moisture on the surface is absorbed away, an