Bioenzyme method is a novel method for preparing food additive microcrystalline cellulose. The main bioenzyme used is cellulase. The principle is that the endoglucanase in cellulase can break the molecular chains in the amorphous region of cellulose molecules under certain conditions, forming cellulose molecules mainly composed of crystalline regions, and then obtaining microcrystalline cellulose. Compared with the acid hydrolysis method, the bioenzyme method for preparing microcrystalline cellulose has the advantages of less chemical reagents and green and environmentally friendly preparation process. However, due to the particularity of cellulase, there are defects such as high preparation cost, low efficiency, and harsh process conditions in the preparation process. In the process of preparing microcrystalline cellulose by bioenzyme method, the main influencing factors are: enzyme dosage, enzymatic hydrolysis temperature, enzymatic hydrolysis time and pH value during enzymatic hydrolysis. Studies have found that when preparing bagasse microcrystalline cellulose by bioenzyme method, the order of influence of various factors on the yield of microcrystalline cellulose from large to small is: enzyme dosage>pH value during enzymatic hydrolysis>enzymatic hydrolysis temperature

　　In the preparation of microcrystalline cellulose, the drying methods mainly include spray drying, air drying, freeze drying and vacuum oven drying, etc. The particle size distribution, moisture content and bonding ability of microcrystalline cellulose can be changed by controlling the drying process, so that some properties of food additive microcrystalline cellulose can reach commercial standards.

　　In actual production, the properties of microcrystalline cellulose prepared by different drying methods are generally different.

　　Microcrystalline celluloseAs a safe and reliable food additive, microcrystalline cellulose has been confirmed by the Joint Expert Committee on Food Additives of the Food and Agriculture Organization of the United Nations and the World Health Organization, and has been approved by the China Food Additives Committee:

　　●Because of its emulsion stability, microcrystalline cellulose is used as a stabilizer in dairy products such as yogurt and cream to maintain their emulsified state.

　　●Food additive microcrystalline celluloseIt has high temperature stability. After adding microcrystalline cellulose to foods that need sterilization, it can maintain its quality stable and unchanged during high temperature sterilization.

　　●Because it can form a stable dispersion system in water, it can be used as a suspending agent for beverages, so that the instant beverage can quickly form a stable suspension after being mixed with water.

　　●Food additive microcrystalline celluloseAs a non-nutritive filler and thickener, it can replace high-calorie syrups, oils and fats in baked foods, cheese, mayonnaise and other foods to improve the structural combination of foods.

　　●Food additive microcrystalline celluloseAs an anticaking agent, it can control ice crystal formation in ice cream and other frozen desserts, improving the texture of food. Because it is the same as the high-fiber ingredients people consume daily, it can be used as a base material for functional dietary fiber foods, used in fiber biscuits, high-fiber bread, etc.

　　●Due to its special stabilizer effect, foods containing microcrystalline cellulose can withstand longer storage time, thus greatly promoting the development of the food industry.