The word "enzyme" comes from Japanese and originally meant enzyme. It is a biocatalytic protein composed of amino acids. Under the most suitable conditions (such as human body), it can catalyze tens of thousands of reactions in a few seconds, which is different from the "enzyme" on the market now.
At present, the enzyme stock solution or enzyme beverage on the market are all products made by people fermenting various fruits or plants for a long time. Fruits, plants, grains, meat, etc. Can be fermented. Traditional fermented products such as yogurt, natto, lobster sauce, pickles, bean paste, flour paste, tofu, draft beer, distiller's grains, rice vinegar, etc. It is well known that "enzyme" can be seen everywhere.
raw material
Enzymes in the market have complex components, including not only "enzymes", but also hundreds of substances such as polysaccharides, organic acids, alcohol, pectin, protein, vitamins and minerals produced after fermentation.
Enzyme components include various nutrients provided by plant raw materials and microorganisms, phytochemicals in natural plants, some physiologically active substances produced by fermentation, including vitamins, amino acids, polysaccharides, peptides, polyphenols, flavonoids, mineral elements and organic acids, antioxidant components such as GABA, SOD and catalase, various probiotics, alcohols, esters, enzymes and additional oligosaccharides and enzymes. [ 1]
working methods
Good Manufacturing Practices for Group Standards of Edible Enzymes (T/CBFIA 08002-20 16) issued and implemented in 2016, in which Article 8.3 stipulates that the fermentation workshop should be clean and hygienic to prevent the breeding of miscellaneous bacteria; Pure fermentation is adopted, and the fermentation strains used should meet the requirements of strains that can be used in food. Strict operating system should be formulated for strain management, and strain preservation and expanded culture should be carried out in strict accordance with the regulations. If group fermentation is adopted, the technological procedures of the enterprise should be strictly observed to ensure that the fermented products meet the relevant provisions of food.
standard time
Article 36 of the Standardization Law of People's Republic of China (PRC) stipulates that those who produce, sell or import products or services that do not meet the mandatory standards, or those provided by enterprises that do not meet the technical requirements of their open standards, shall bear civil liability according to law. [2]
According to Announcement No.67 of People's Republic of China (PRC) and Ministry of Industry and Information Technology (20 18), Plant Enzyme Preparation (QB/T 5323-20 18) and Enzyme Preparation Product Classification Guide (QB/T5324-08) led by China Bio-fermentation Industry Association were formulated.
The current group standards are edible plant enzyme T/CBFIA 08003-20 17, good manufacturing practice for edible enzymes T/CBFIA 08002-20 16 and classification guide for enzyme products T/CBFIA 08001-2016. [3][4]
Self-made enzyme
Because of the simple process of enzyme preparation, many people make their own enzymes at home, but there are certain risks in making their own enzymes. According to the investigation of Tamang et al. on 20 16, fermented foods and beverages contain probiotics such as Lactobacillus and Bacillus, as well as other harmful bacteria such as Staphylococcus aureus, Propionibacterium, Escherichia coli, Botox and Klebsiella pneumoniae. For example, fermented milk, meat and fish contain Staphylococcus aureus, which is easy to cause enteritis and can cause food poisoning in severe cases; The presence of Escherichia coli in cheese may cause intestinal inflammation; Some kinds of propionibacterium may cause acne and skin redness; Botox may damage the nervous system; If Penicillium, Aspergillus and other molds are mixed into meat, patulin may be neurotoxic and embryotoxic to human body. Pectinase contained in fruits may also produce excessive methanol during fermentation, which may cause harm to the body. Because the production of enzyme has certain requirements for environment and operation, improper operation may endanger human health. Therefore, as a probiotic fermented fruit and vegetable beverage, "enzyme" should not be blindly believed when consumers buy it in the market, and food safety should also be paid attention to when making enzyme drinks at home.
The fermentation environment temperature of "homemade enzyme" is more suitable for microbial reproduction. If the production is not successful, it is likely to produce some miscellaneous bacteria and harmful substances, which may easily cause food poisoning.
In addition, pectin may produce methanol after microbial fermentation. Homemade enzymes, others have no subsequent methanol removal process, which is also the classification of risk enzymes.
1 Edible enzyme is an edible enzyme product which takes animals, plants and edible fungi as raw materials and has specific bioactive components. Through microbial fermentation.
2. Environmental protection enzyme is an enzyme product for environmental management and protection, which is made of animals, plants, edible fungi and other raw materials and contains specific bioactive components through microbial fermentation.
Daily chemical enzyme is an enzyme product with specific bioactive components, which is made of animals, plants, edible fungi and so on. And is used in cosmetics, oral products, washing products and the like.
Feed enzyme is an enzyme product for animal breeding, which is made of animals, plants, edible fungi and so on. Contains specific bioactive components through microbial fermentation.
Agricultural enzyme is an enzyme product with specific bioactive components made from animals, plants and edible fungi, which is used for soil improvement, crop growth, pest control and so on.
6 Pure fermentation enzyme takes animals, plants, edible fungi, etc. As raw materials, enzyme products containing specific bioactive components are produced by fermentation of artificially cultured microorganisms with clear classification names.