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Microorganism antioxidant of edible vegetable fat as well as preparation method thereof

An antioxidant and edible plant technology, applied in the direction of using additives to preserve fat substances and produce fat, etc., can solve the problems of complex process and high cost, and achieve the effect of high nutritional value, low production cost and good taste

Active Publication Date: 2014-02-05
SHANGHAI CHUANGBO ECOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patent process is more complicated and the cost is too high
[0015] In summary, there is currently no non-synthetic antioxidant derived from natural plant materials that is highly efficient, low in cost and does not affect the taste of edible oils and fats to meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] To prepare microbial antioxidants, the selected strains in this embodiment are:

[0051] Rhodopseudomonas palustris is a strain with the deposit number ACCC No: 10649;

[0052] Saccharomyces cerevisiae is a strain with the deposit number ACCC No: 20065;

[0053] Lactobacillus plantarum (Lactobacillus plantarum) is a strain with the deposit number ACCC No: 11118.

[0054] Step 1. Seed production:

[0055] Transform the above-mentioned Rhodopseudomonas palustris into an Erlenmeyer flask of nutrient broth culture medium, culture it for 72 hours at 32°C under light, take it out after the culture medium turns red, and then store it in a refrigerator at 4°C. use;

[0056] Transfer the above-mentioned Saccharomyces cerevisiae into a conical flask of potato dextrose liquid culture medium, shake culture for 48 hours at 28°C and a rotation speed of 220 rpm, take it out when the culture medium becomes turbid, and then store it in a 4°C refrigerator until use;

[0057] The above-mentioned Lac...

Embodiment 2

[0094] To prepare microbial antioxidants, the selected strains in this embodiment are:

[0095] Rhodopseudomonas palustris is a strain with the deposit number ACCC No: 10649;

[0096] Saccharomyces cerevisiae is a strain with the deposit number ACCC No: 20065;

[0097] Lactobacillus plantarum (Lactobacillus plantarum) is a strain with the deposit number ACCC No: 11118;

[0098] Streptococcus thermophilus is a strain with the deposit number ACCC No: 10651;

[0099] Bifidobacterium is a strain with the deposit number ACCC No: 11054.

[0100] Step 1. Seed production:

[0101] Transform the above-mentioned Rhodopseudomonas palustris into an Erlenmeyer flask of nutrient broth culture medium, culture it for 72 hours at 32°C under light, take it out after the culture medium turns red, and then store it in a refrigerator at 4°C. use;

[0102] Transfer the above-mentioned saccharomyces cerevisiae into a conical flask of potato dextrose liquid culture medium, shake culture for 48 hours at 28°C and ...

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Abstract

The invention discloses a microorganism antioxidant of edible vegetable fat as well as a preparation method thereof. The microorganism antioxidant of edible vegetable fat is prepared by mixing polyglycerol monooleate, alcohol and microorganism antioxidant fermentation liquor in proportion, wherein production strains of the microorganism antioxidant fermentation liquor include at least one of rhodopuesdomonas pulstris, saccharomyces cerevisiae and actic acid bacteria. The preparation method comprises the preparation steps of: preparing rhodopuesdomonas pulstris, saccharomyces cerevisiae, lactobacillus plantarum, streptococcus thermophilus as well as bifidobacterium; weighing the cultured strains according to a proportion to prepare strain stock liquor; mixing the strain stock liquor and culture medium, centrifuging after fermenting, sterilizing and disinfecting to obtain the needed microorganism antioxidant fermentation liquor; and mixing the polyglycerol monooleate, alcohol and microorganism antioxidant fermentation liquor in proportion, dispersing and stewing to obtain the needed microorganism antioxidant. The invention provides a natural antioxidant which is capable of restraining edible vegetable fat oxidization and prolonging a quality guarantee period as well as a preparation method thereof. The microorganism antioxidant of edible vegetable fat disclosed by the invention is enabled to satisfy requirements of high efficiency, safety and low production cost, and mouthfeel-strengthening of the fat.

Description

Technical field [0001] The invention relates to an antioxidant obtained by microbial fermentation, in particular to a microbial antioxidant capable of keeping edible fats and oils at room temperature for a long time. Background technique [0002] Edible oils and fats are one of the necessities in people's daily life. Edible oils can be divided into two categories according to their sources: vegetable oils and animal fats. Modern people pay more and more attention to health problems, so edible fats containing unsaturated fatty acids are more popular than saturated fats. Among them, the existing vegetable oils include turniprapeseed or rapeseed oil, corn oil, sunflower oil, soybean oil and olive oil, or oils extracted from different plants and mixed and used. Because vegetable oils and fats are rich in unsaturated fatty acids, they are chemically more unstable than saturated fatty acids in animal oils and are more susceptible to oxidation. Therefore, more and more existing new edi...

Claims

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Application Information

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IPC IPC(8): C11B5/00
Inventor 江瀚陈琦冈
Owner SHANGHAI CHUANGBO ECOLOGICAL ENG
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