Natural food additives such as enzyme preparations and green food pre-processing methods are highly sought after by consumers. On the other hand, the enzyme pretreatment method is highly efficient, specific, and safe and is favored by food processing enterprises.
Application of enzyme preparation in food raw material processing
Enzyme preparations are widely used in the beverage industry, dairy industry, bakery industry, aquatic product meat industry and oil processing industry, etc. The enzymatic hydrolysis of enzyme preparations can significantly improve the structure and quality of food. For example, pectinase can be applied in fruit juice production to make the juice clearer. In the dairy industry, lactase can promote the decomposition of lactose into galactose and glucose and avoid diarrhea caused by the lack of lactase in the body. Cheese can produce many flavor substances through the corruption of lipase. In addition, protease can tenderize meat products and increase the taste of meat.
Application of Enzymes in Food Production
Enzyme preparations are mainly used to produce many natural additives in food production. For example, in the sugar industry, amylase is generally used to hydrolyze starch to produce glucose and maltose, which are in great demand in the food industry. In functional food, protein is mainly decomposed by protease and other enzyme preparations to produce many amino acids, peptides, and peptones, extensively promoting human life and health.
Application of enzyme preparation in food preservation
During food storage, it will cause its corruption due to the metabolic activity and oxidation of bacteria, which will cause a lot of food waste and economic loss. Effective fresh-keeping technologies include chemical fresh-keeping technology and biological fresh-keeping technology. Because the former adds many chemical preservatives, there are serious potential safety hazards in food safety. And biological fresh-keeping technology is the critical method that people have paid close attention to in recent years; this method utilizes natural biological fresh-keeping agents to suppress the growth of microorganisms in food, thereby prolonging the shelf life of food. Not only is it comparable to chemical preservatives in terms of fresh-keeping effect, but also biological preservatives are natural and non-toxic, which can ensure food safety. Lysozyme in enzyme preparation is a common high-efficiency biological preservative. Its preservation principle is that it can dissolve the cell wall of bacteria, thereby destroying the cell structure of bacteria and causing the death of bacteria, thereby prolonging the shelf life of food. In addition, glucose oxidase can effectively remove residual oxygen in food packaging, avoid food oxidation and life activities of aerobic bacteria, etc., thereby prolonging the shelf life of food.