Fungal protease compositions, and more particularly, mixtures of Aspergillus proteases are provided. The disclosure also relates to protein hydrolysates, food and beverage products and dietary supplements produced using these Aspergillus protease mixtures, and methods of making and using the same.

The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor.

The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor.

The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based substrate for beverage production. The present invention relates to improvements in the production of beer and similar light-sensitive beverages, in particular improvement of the flavor stability of such light-sensitive beverages by enzymatic hydrolysis or degradation of riboflavin during beer production.

In the field of biomass valorization, in particular algal biomass, a method for obtaining a food drink having a long shelf life, preferably of more than 6 months, of acidic pH, preferably made from fruit juice, includes extracts of eukaryotic or prokaryotic microalgae (cyanobacteria). The stabilised food drink obtained by this method is also disclosed.

In the field of biomass valorization, in particular algal biomass, a method for obtaining a food drink having a long shelf life, preferably of more than 6 months, of acidic pH, preferably made from fruit juice, includes extracts of eukaryotic or prokaryotic microalgae (cyanobacteria). The stabilised food drink obtained by this method is also disclosed.

The present invention provides a method to convert the intrinsic sugar of a juice into indigestible oligosaccharides (such as, low-polymerization fructose and sorbitol). The present method comprises using a Zymomonas mobilis biomass and fructosyltransferase as well as pressure treatment. Taking advantage of the present method, the drawbacks of drinking juices, such as too many sugar and calorie intake can be obviated, and thereby the present invention can offer healthier option to the consumers.

The present invention provides a method to convert the intrinsic sugar of a juice into indigestible oligosaccharides (such as, low-polymerization fructose and sorbitol). The present method comprises using a Zymomonas mobilis biomass and fructosyltransferase as well as pressure treatment. Taking advantage of the present method, the drawbacks of drinking juices, such as too many sugar and calorie intake can be obviated, and thereby the present invention can offer healthier option to the consumers.

Disclosed are a roxburgh rose and Coix seeds composite beverage and a preparation method thereof, belonging to the technical field of food processing. The preparation method includes: heating Coix seeds pulp for gelatinization, followed by adding alpha-amylase (-amylase) for liquefaction, then adding saccharifying enzyme for saccharification to obtain Coix seeds enzymatic hydrolysate; then using Coix seeds enzymatic hydrolysate and roxburgh rose juice as raw materials, carrying out staged fermentation with Coriolus versicolor and Lactobacillus plantarum to obtain a fermentation broth, followed by homogenizing and filtering, centrifuging, sterilizing to obtain a new type of natural fermented beverage with aroma of roxburgh rose fruit, Coix seed, Coriolus versicolor-specific mushroom flavor and lactic acid fermentation flavor.

Disclosed are a roxburgh rose and Coix seeds composite beverage and a preparation method thereof, belonging to the technical field of food processing. The preparation method includes: heating Coix seeds pulp for gelatinization, followed by adding alpha-amylase (-amylase) for liquefaction, then adding saccharifying enzyme for saccharification to obtain Coix seeds enzymatic hydrolysate; then using Coix seeds enzymatic hydrolysate and roxburgh rose juice as raw materials, carrying out staged fermentation with Coriolus versicolor and Lactobacillus plantarum to obtain a fermentation broth, followed by homogenizing and filtering, centrifuging, sterilizing to obtain a new type of natural fermented beverage with aroma of roxburgh rose fruit, Coix seed, Coriolus versicolor-specific mushroom flavor and lactic acid fermentation flavor.