Method for producing antioxidant of microbial food

A food antioxidant and production method technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of high cost, less antioxidants, cumbersome methods and processes, etc., and achieve strong antioxidant capacity and promote The effect of transforming absorption and promoting cell metabolism

Inactive Publication Date: 2012-04-11
江瀚生物科技(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] According to the results of the search, there are currently few patents involving microbial food antioxidants, and the methods are cumbersome and costly.

Method used

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  • Method for producing antioxidant of microbial food
  • Method for producing antioxidant of microbial food
  • Method for producing antioxidant of microbial food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Inoculate Rhodopseudomonas palustris into the lysing broth medium at a weight ratio of 2:100, culture anaerobically at 25°C for 50 hours, and store at 2°C for later use; inoculate Hansenula vinitis at a weight ratio 2:100 inoculated into the lysing broth medium, cultured anaerobically at 25°C for 50 hours, and stored at 2°C for use; Anaerobic culture for 50 hours, stored at 2°C for later use;

[0028] (2) Inoculate Rhodopseudomonas palustris, Hansenula vinitis, and Lactobacillus bulgaricus obtained in step (1) into the lysing broth medium at a weight ratio of 0.5:100, 1.5:100, and 1.0:100, respectively , respectively cultured anaerobically at 30°C for 12 hours in shake flasks;

[0029] (3) Sterilize the fermentation tank with steam at a temperature of 120°C and a pressure of 0.152Mpa for 35 minutes, add the fermentation base material, and pasteurize it at 70°C for 20 minutes. The fermentation base material is composed of the following raw materials in weight percen...

Embodiment 2

[0033] (1) Inoculate Rhodopseudomonas palustris into the lysis broth medium at a weight ratio of 4:100, culture anaerobically at 30°C for 40 hours, and store at 2°C for later use; inoculate Hansenula vinitis at a weight ratio 4:100 was inoculated into the lysing broth medium, anaerobically cultured at 30°C for 40 hours, and stored at 2°C for later use; Oxygen culture for 40 hours, stored at 4°C for later use;

[0034] (2) Inoculate Rhodopseudomonas palustris, Hansenula vinitis, and Lactobacillus bulgaricus obtained in step (1) into the lysing broth medium at a weight ratio of 1:100, 2.0:100, and 1.5:100, respectively , respectively cultured anaerobically at 35°C for 10 hours in shake flasks;

[0035] (3) Sterilize the fermenter with steam at a temperature of 121°C and a pressure of 0.148Mpa for 30 minutes, add the fermentation base material, and pasteurize it at 75°C for 15 minutes. The fermentation base material is composed of the following raw materials in weight percentage...

Embodiment 3

[0039](1) Inoculate Rhodopseudomonas palustris into the lysing broth medium at a weight ratio of 3:100, culture anaerobically at 35°C for 30 hours, and store at 6°C for use; inoculate Hansenula vinitis at a weight ratio of 3:100 was inoculated into the lysing broth medium, anaerobically cultured at 35°C for 30 hours, and stored at 6°C for later use; Oxygen culture for 30 hours, stored at 6°C for later use;

[0040] (2) Inoculate Rhodopseudomonas palustris, Hansenula vinitis, and Lactobacillus bulgaricus obtained in step (1) into the lysing broth medium at a weight ratio of 1.5:100, 2.5:100, and 2.0:100, respectively , respectively cultured anaerobically at 40°C for 8 hours in shake flasks;

[0041] (3) Sterilize the fermenter with steam at a temperature of 125°C and a pressure of 0.142Mpa for 20 minutes, add the fermentation base material, and pasteurize it at 80°C for 10 minutes. The fermentation base material is composed of the following raw materials in weight percentage: ...

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Abstract

The invention provides a method for producing antioxidant of microbial food, comprising: respectively culturing palustris, wine spore hansenula and lactobacillus bulgaricus on each culture medium; respectively vaccinating obtained product into a lysozyme broth, culturing in a shake flask; adding sterilized fermenting substrate into the fermenting pot, vaccinating the cultured products of culturing palustris, wine spore hansenula and lactobacillus bulgaricus into the fermenting substrate; sterilizing the liquid obtained; aerating and then obtaining the antioxidant of microbial food. After the invention enters into human body, the contained anti-free radical substance can resist excessive free radicals in body, so as to avoid oxidative damage to tissue and effectively remove the active oxygen free radical produced in human body; the normal mechanism of cell membrane is protected, and the normal function of active molecule in the body is ensured.

Description

technical field [0001] The invention relates to a production method of microbial food antioxidants, which can prolong the shelf life and shelf life of food, and at the same time promote the transformation and absorption of nutrients, improve the body's immunity and resistance, and are beneficial to the prevention of various diseases and rehabilitation, belonging to the technical field of food additives and health food. Background technique [0002] Benefiting from the stable and sustainable development of the food industry, the food additive industry is also developing steadily and rapidly. At present, there are more than 5,000 kinds of food additives actually used in the world, and the annual trade volume exceeds 20 billion US dollars, and it is increasing at a relatively fast rate. It has become one of the most vigorous and dynamic fields in the food industry. Among the thousands of food additives currently used, more than 80% are chemically synthesized. As food safety is...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P1/02C12P1/04C12R1/01C12R1/225C12R1/645
Inventor 江瀚
Owner 江瀚生物科技(上海)有限公司
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