-
公开(公告)号：US4859474A
公开(公告)日：1989-08-22
申请号：US101564
申请日：1987-09-28
申请人： Saul L. Neidleman , John A. Maselli
发明人： Saul L. Neidleman , John A. Maselli
CPC分类号： C12Y302/01001 , A23L7/107 , C12P19/24 , C12Y302/01003 , C12Y302/01004 , C12Y503/01005 , C13K1/06 , C13K11/00 , Y10S435/945
摘要： A process for producing fructose sweetened cereal products by enzymatically converting a portion of the cellulose fraction in a cereal comprising cereal; fiber to fructose using cellulase and glucose isomerase is claimed. The process may be carried out at moisture contents exceeding 25% (w/w) and moisture contents between about 40% to 80% are preferred.
摘要翻译： 一种生产果糖甜味谷物产品的方法，该方法是通过酶切转化谷物中的一部分纤维素级分; 要求使用纤维素酶和葡萄糖异构酶的纤维与果糖。 该方法可以在超过25％（w / w）的水分含量下进行，并且优选约40％至80％之间的水分含量。
-
公开(公告)号：US4857339A
公开(公告)日：1989-08-15
申请号：US101561
申请日：1987-09-28
CPC分类号： C12Y302/01001 , A23L7/107 , C12P19/24 , C12Y302/01003 , C12Y302/01004 , C12Y503/01005 , C13K1/06 , C13K11/00
摘要： Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes. The naturally sweetened cereal products of the present invention may be in shredded, flaked, ground, or extruded form.
摘要翻译： 早餐谷物通过处理谷物或至少一种谷物谷物部分如麸皮，通过酶包含葡糖淀粉酶和葡萄糖异构酶来甜化以产生果糖，同时保持谷物颗粒离散性或完整性。 用α-淀粉酶进行酶法处理可以在烹饪之前，期间或之后开始。 酶处理的熟熟谷物形成早餐谷物形状，酶被灭活以提供货架稳定的谷物产品。 谷物产品呈现甜美，复杂的蜂蜜样味道和香气。 生产果糖为给定量的淀粉转化成低分子量还原糖如单糖和二糖提供了更高水平的甜度。 为了达到一定水平的甜度，可以保留更多的淀粉或高分子量糊精用于其基质形成能力，或者将酶处理过的谷物的可加工性提高为早餐谷物形状。 本发明的天然甜味谷物产品可以是切碎的，片状的，研磨的或挤出的形式。
-
公开(公告)号：US4321324A
公开(公告)日：1982-03-23
申请号：US160763
申请日：1980-06-18
申请人： John A. Maselli , Robert O. Horwath
发明人： John A. Maselli , Robert O. Horwath
CPC分类号： C07H3/02 , C12P17/02 , C12P19/02 , C12P7/04 , Y10S435/813 , Y10S435/819
摘要： Disclosed are methods of producing glucosone which comprises enzymatically oxidizing glucose with glucose-2-oxidase in a first zone and separating the concomitantly produced hydrogen peroxide from said first zone through a semi-permeable membrane into a second zone wherein an alkene is reacted with said hydrogen peroxide to form oxygenated products of said alkene, said membrane being permeable only to compounds of a molecular weight of less than about 100.
摘要翻译： 公开了生产葡萄糖的方法，其包括在第一区中用葡萄糖-2-氧化酶酶促氧化葡萄糖并将伴随产生的过氧化氢从所述第一区通过半透膜分离成第二区，其中烯与所述氢反应 过氧化物以形成所述烯烃的氧化产物，所述膜仅可渗透分子量小于约100的化合物。
-
公开(公告)号：US4321323A
公开(公告)日：1982-03-23
申请号：US160758
申请日：1980-06-18
申请人： John A. Maselli , Robert O. Horwath
发明人： John A. Maselli , Robert O. Horwath
CPC分类号： C07H3/02 , C12P1/00 , C12P19/02 , Y10S435/813 , Y10S435/819
摘要： Disclosed are methods of producing glucosone which comprises enzymatically oxidizing glucose with glucose-2-oxidase in a first zone and separating the concomitantly produced hydrogen peroxide from said first zone through a semi-permeable membrane into a second zone, said membrane being permeable only to compounds of a molecular weight of less than about 100.
摘要翻译： 公开了生产葡萄糖的方法，其包括在第一区中用葡萄糖-2-氧化酶酶促氧化葡萄糖并将伴随产生的过氧化氢从所述第一区通过半渗透膜分离成第二区，所述膜仅可渗透化合物 分子量小于约100。
-
公开(公告)号：US4456622A
公开(公告)日：1984-06-26
申请号：US447047
申请日：1982-12-06
申请人： John A. Maselli , Robert O. Horwath
发明人： John A. Maselli , Robert O. Horwath
CPC分类号： C12J1/00
摘要： Vinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous fermentation provides 10-12% vinegar, a portion of which is then converted to 18-20% vinegar in a batch fermentor operating at a temperature substantially lower than that employed in the semi-continuous fermentation. Gas is admixed with the fermentation mixture prior to its being subjected to microfiltration or ultrafiltration during its transfer from the semi-continuous fermentor to the batch fermentor.
摘要翻译： 乙酸含量为18-20％的醋通过半连续发酵和分批发酵的组合中的乙醇的需氧细菌氧化产生。 半连续发酵提供10-12％的醋，其一部分然后在间歇式发酵罐中转化为18-20％的醋，其操作温度基本上低于半连续发酵中所用的温度。 将气体与发酵混合物混合，然后在从半连续发酵罐转移到分批发酵罐中进行微滤或超滤之前进行微滤。
-
-
-
-
搜索结果
5 条记录 (耗时 0.023 秒)
