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Production method of food antioxidant

A food antioxidant and production method technology, applied to bacteria used in food preparation, food preservation, food preparation, etc., can solve the problems of cumbersome process, less antioxidants, and high cost, and achieve the promotion of cell metabolism and antioxidant capacity Strong and safe effect

Inactive Publication Date: 2014-12-03
NANTONG HAOYOU FOOD ADDITIVES
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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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Embodiment Construction

[0020] The technical solutions of the present invention will be described in detail below in conjunction with specific embodiments.

[0021] A kind of production method of food antioxidant, comprises the following steps:

[0022] (1) Cultivate Synechococcus, Hansenula vinitis and Bifidobacteria on their respective mediums at 28-32°C for 40-50 hours, and store them at 3-6°C for later use;

[0023] (2) Inoculate the Synechococcus culture, the Hansenula vinitis culture and the Bifidobacterium culture obtained in step (1) into the lysing broth medium respectively, and cultivate them at 20~30° C. for 14 hours in a shake flask. ~16 hours; wherein, the mass ratios of Synechococcus, Hansenula vinitis and Bifidobacterium to lysing broth medium are 1.0~2.5:100, 2.0~3:100 and 1.2~2.8:100 respectively.

[0024] (3) Add the sterilized fermentation base material into the fermenter, and the fermenter is sterilized by steam with a temperature of 128~135°C and a pressure of 0.128~0.1362Mpa fo...

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Abstract

The invention discloses a production method of a food antioxidant. The production method is characterized by comprising culturing Synechococcus, Hanseniaspora uvarum and Bifidobacterium on culture?mediums respectively; inoculating and culturing the obtained cultures on lysozyme broth culture mediums in shake flasks respectively; adding sterilized fermentation base materials into a fermentation tank, inoculating the cultures of Synechococcus, Hanseniaspora uvarum and Bifidobacterium in the fermentation base materials; sterilizing the obtained liquid; aerating the liquid, so as to obtain the microbe food antioxidant. When the food antioxidant is taken by the human body, the contained substances fighting?free radicals can fight the excess free radicals in the human body, prevent the oxidative damage of human body, effectively clear away active oxygen radicals from human body, protect the normal institutes of cell membranes, and guarantee the normal functions of active molecules in the human body.

Description

Technical field: [0001] The invention relates to a production method of microbial food antioxidant, which belongs 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 issues increasingly become the focus of global attention, chemically synthesized food additives are facing severe challenges due to various safety problems. dilemma. How to get out of the predicament has become a difficult problem to be solved for all...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L3/3571
CPCA23L3/3571A23L33/135A23V2002/00A23V2400/51A23V2200/30A23V2200/324A23V2200/10
Inventor 季光耀马鑫根
Owner NANTONG HAOYOU FOOD ADDITIVES
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