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Method for preparing natural antioxidative food additive

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

Inactive Publication Date: 2011-04-06
SHANGHAI CHUANGBO FOOD TECH DEV
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  • 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

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  • Method for preparing natural antioxidative food additive

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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 the bacilli to the LB culture solution is 25:5:10:20:100, cultured at 30° C. for 6 hours in a shaker flask;

[0022] Step 3: Sterilize the fermentation tank 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 we...

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 the bacillus to the LB culture solution is 30:10:15:30:100, cultured at 40°C for 10 hours in a shaker flask;

[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 follo...

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 the bacilli to the LB culture solution is 27:7:12:25:100, cultured at 35° C. for 8 hours in a shaker flask;

[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 Co...

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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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3571
Inventor 江瀚
Owner SHANGHAI CHUANGBO FOOD TECH DEV
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