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Microorganism antioxidant of edible vegetable fat as well as preparation method thereof
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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: 2015-01-21
SHANGHAI CHUANGBO ECOLOGICAL ENG
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[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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Embodiment 1
[0050] To prepare microbial antioxidants, the strains selected in this embodiment are:
[0051] Rhodopseudomonas palustris is a strain with preservation number ACCC No: 10649;
[0052] Saccharomyces cerevisiae is a strain with a preservation number of ACCC No: 20065;
[0053] Lactobacillus plantarum (Lactobacillus plantarum) is a strain with a preservation number of ACCC No: 11118.
[0054] Step 1, production seed production:
[0055] Transfer the above-mentioned Rhodopseudomonas palustris into an Erlenmeyer flask of nutrient broth medium, culture it under light for 72 hours at a temperature of 32°C, take it out after the medium turns red, and then store it in a refrigerator at 4°C until use;
[0056] Transfer the above-mentioned Saccharomyces cerevisiae into an Erlenmeyer flask of potato dextrose liquid medium, shake and culture at 28°C with a rotation speed of 220rpm for 48 hours, take it out after the medium is cloudy, and then put it in a 4°C refrigerator for storage un...
Embodiment 2
[0094] To prepare microbial antioxidants, the strains selected in this embodiment are:
[0095] Rhodopseudomonas palustris is a strain with preservation number ACCC No: 10649;
[0096] Saccharomyces cerevisiae is a strain with a preservation number of ACCC No: 20065;
[0097] Lactobacillus plantarum (Lactobacillus plantarum) is a strain with a preservation number of ACCC No: 11118;
[0098] Streptococcus thermophilus is a strain with a preservation number of ACCC No: 10651;
[0099] Bifidobacterium (Bifidobacterium) is a strain with a preservation number of ACCC No: 11054.
[0100] Step 1, production seed production:
[0101] Transfer the above-mentioned Rhodopseudomonas palustris into an Erlenmeyer flask of nutrient broth medium, culture it under light for 72 hours at a temperature of 32°C, take it out after the medium turns red, and then store it in a refrigerator at 4°C until use;
[0102] Transfer the above-mentioned Saccharomyces cerevisiae into an Erlenmeyer flask o...
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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 long-term storage of edible oils and fats at room temperature. Background technique [0002] Edible oil is one of the necessities in people's daily life. Edible oil can be divided into two categories according to its source: vegetable oil and animal fat. Modern people pay more and more attention to health issues, so edible oils containing unsaturated fatty acids are more popular than oils with saturated fatty acids. 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 for use. Since vegetable oils are rich in unsaturated fatty acids, which are more unstable and more easily oxidized than saturated fatty acids in animal oils in chemical structure, therefore, more and more of the existing new edible oils contain v...
Claims
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Application Information
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