Production method of microorganic antioxidant for foods

A food antioxidant and production method technology, applied in food preservation, food science, application, etc., can solve the problems of less antioxidants, high cost, and cumbersome methods and processes, and achieve strong antioxidant capacity, high safety, and promote cell growth. metabolic effect

Active Publication Date: 2013-04-03
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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  • Production method of microorganic antioxidant for foods
  • Production method of microorganic antioxidant for foods

Examples

Experimental program
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Effect test

Embodiment 1

[0026] (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;

[0027] (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;

[0028] (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

[0032] (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;

[0033] (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;

[0034] (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

[0038](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;

[0039] (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;

[0040] (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 production method of a microorganic antioxidant for foods. The production method is characterized by comprising the following steps in sequence: respectively cultivating rhodopseudomonas palustris, hanseniaspora uvarum and lactobacillus bulgaricus through respective culture mediums; respectively inoculating the obtained cultures into lysozyme broth culture mediums; cultivating in a shake flask; adding sterilized fermenting base stocks into a fermenting tank; inoculating the cultures of the rhodopseudomonas palustris, hanseniaspora uvarum and lactobacillus bulgaricus into the fermenting base stocks; sterilizing the obtained liquid; and aerating, thus obtaining the microorganic antioxidant for foods. According to the production method of the microorganic antioxidant for foods, anti-free radical substances in the microorganic antioxidant can resist excessive free radicals in a human body after the microorganic antioxidant enters the human body, thus the tissue can be prevented from being damaged due to oxidizing, the reactive oxygen free radicals generated in the human body can be effectively removed, the normal organization of cell membranes can be protected, and the normal functions of active molecules in the human body can be 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571
Inventor 江瀚
Owner 江瀚生物科技(上海)有限公司
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