Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing natural antioxidative food additive

A technology for oxidizing food and additives, applied in food preservation, food science, application, etc., can solve problems such as anxiety, and achieve the effect of stability of antioxidant capacity and comprehensive antioxidant capacity

Inactive Publication Date: 2009-09-16
SHANGHAI CHUANGBO FOOD TECH DEV
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In short, the toxicity of synthetic antioxidants to the human body makes consumers generally feel uneasy and fearful when eating.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing natural antioxidative food additive

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of a natural antioxidant food additive, the specific steps are:

[0020] Step 1: Cultivate Hansenula vietinosa, Monascus purpura, Acetobacter pasteurianus and Lactobacillus bulgaricus on eggplant bottles at 30°C for 45 hours, and store them at 2°C for later use;

[0021] Step 2: Inoculate Hansenula viticola, Monascus purpura, Acetobacter pasteurianus and Lactobacillus bulgaricus obtained in the first step into LB culture medium respectively, and Hansenula viticola, Monascus purpura, Acetobacter pasteurii and Lactobacillus bulgaricus respectively The weight ratio of bacillus to LB culture solution is 25:5:10:20:100, cultured in shake flask at 30°C for 6 hours;

[0022] Step 2: Sterilize the fermenter with steam at a temperature of 120° C. and a pressure of 0.142 Mpa for 25 minutes, add the fermentation base material, and pasteurize it at 70° C. for 10 minutes. The fermentation base material consists of the following in parts by weight Composition of...

Embodiment 2

[0030] A preparation method of a natural antioxidant food additive, the specific steps are:

[0031] Step 1: Cultivate Hansenula vietinosa, Monascus purpura, Acetobacter pasteurianus and Lactobacillus bulgaricus on eggplant bottles at 40°C for 50 hours on their respective medium, and store them at 6°C for later use;

[0032] Step 2: Inoculate Hansenula viticola, Monascus purpura, Acetobacter pasteurianus and Lactobacillus bulgaricus obtained in the first step into LB culture medium respectively, and Hansenula viticola, Monascus purpura, Acetobacter pasteurii and Lactobacillus bulgaricus respectively The weight ratio of bacillus to LB culture solution is 30:10:15:30:100, cultured in shake flask at 40°C for 10 hours;

[0033]Step 3: Sterilize the fermenter with steam at a temperature of 125° C. and a pressure of 0.152 Mpa for 35 minutes, add the fermentation base material, and pasteurize it at 80° C. for 20 minutes. The fermentation base material consists of the following in par...

Embodiment 3

[0041] A preparation method of a natural antioxidant food additive, the specific steps are:

[0042] Step 1: Cultivate Hansenula vietinosa, Monascus purpura, Acetobacter pasteurianus and Lactobacillus bulgaricus on eggplant bottles at 35°C for 47 hours, and store them at 4°C for later use;

[0043] Step 2: Inoculate Hansenula viticola, Monascus purpura, Acetobacter pasteurianus and Lactobacillus bulgaricus obtained in the first step into LB culture medium respectively, and Hansenula viticola, Monascus purpura, Acetobacter pasteurii and Lactobacillus bulgaricus respectively The weight ratio of bacillus to LB culture solution is 27:7:12:25:100, cultured in shake flask at 35°C for 8 hours;

[0044] Step 3: Sterilize the fermenter with steam at a temperature of 121° C. and a pressure of 0.148 Mpa for 30 minutes, add the fermentation base material, and pasteurize it at 75° C. for 15 minutes. The fermentation base material consists of the following in parts by weight Composition of...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for preparing a natural antioxidative food additive. The method is characterized by comprising the following steps that: wine Hanseniaspora uvarum, monascus purpureus, Acetobacter pasteurianus and Lactobacillus bulgaricus are cultured on a respective culture medium by an eggplant shaped flask, and are inoculated into LB culture fluid to be fermented and concentrated to obtain the natural antioxidative food additive. The natural antioxidative food additive does not have organic solvent residual, has complete and stable antioxidation capability.

Description

technical field [0001] The invention provides a preparation method of a natural antioxidant food additive, which belongs to the technical field of food additives. Background technique [0002] Food is in contact with oxygen in the air during storage and transportation, and the oxidation reaction that occurs will cause food deterioration. In addition to reducing the nutrition of food and deteriorating taste and color, the deterioration of food often also produces harmful substances, which endanger human health. Therefore, in the process of food processing, antioxidants are added to food to preserve food and prevent oxidation. [0003] But for a long time, the food industry has been using synthetic antioxidants such as BHT (dibutyl hydroxytoluene), BHA (tert-butyl 4-hydroxyanisole), TBHQ (tert-butyl hydroquinone) and PG (gallic acid propane) etc. In recent years, health agencies in various countries have conducted extensive research on the safety of these synthetic antioxid...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L3/3571
Inventor 江瀚
Owner SHANGHAI CHUANGBO FOOD TECH DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com