The present invention relates to a ready to drink beverage composition comprising fermented hemp or fermented hemp extract. A further aspect of the invention is a method of preparing a ready to drink beverage composition.

The present invention relates to a beverage composition comprising fermented camomile or fermented camomile extract. A further aspect of the invention is a method of preparing a beverage composition.

The present invention relates to a beverage composition comprising fermented verbena or fermented verbena extract. A further aspect of the invention is a method of preparing a beverage composition.

The present invention relates to a beverage composition comprising fermented acerola or fermented acerola extract. A further aspect of the invention is a method of preparing a beverage composition.

The present invention relates to a beverage composition comprising fermented hemp or fermented hemp extract. A further aspect of the invention is a method of preparing a beverage composition.

Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95 C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53 C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.

Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95 C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53 C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.

The present invention relates to a polypeptide having proline-specific endoprotease activity, selected from the group consisting of i. a polypeptide comprising a mature polypeptide sequence of SEQ ID NO: 2; ii. a polypeptide that has least 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% identity to the mature polypeptide sequence of SEQ ID NO: 2; iii. a polypeptide encoded by a nucleic acid that hybridizes under medium stringency, preferably under high stringency conditions to the complementary strand of the mature polypeptide coding sequence of SEQ ID NO:1; iv. a polypeptide encoded by a nucleic acid that has at least 70%, 75% 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identity to the mature polypeptide coding sequence of SEQ ID NO: 1.
The invention further relates to a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used.

The present invention relates to a polypeptide having proline-specific endoprotease activity, selected from the group consisting of i. a polypeptide comprising a mature polypeptide sequence of SEQ ID NO: 2; ii. a polypeptide that has least 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% identity to the mature polypeptide sequence of SEQ ID NO: 2; iii. a polypeptide encoded by a nucleic acid that hybridizes under medium stringency, preferably under high stringency conditions to the complementary strand of the mature polypeptide coding sequence of SEQ ID NO:1; iv. a polypeptide encoded by a nucleic acid that has at least 70%, 75% 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identity to the mature polypeptide coding sequence of SEQ ID NO: 1.
The invention further relates to a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used.

A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt % of the pomace. The pomace-enzyme mixture is heated to 25-57 C. for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.