Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing microbial food antioxidant

A food antioxidant and antioxidant technology, which is applied in the field of antioxidant preparation and microbial food antioxidant preparation, can solve the problems of improved safety, complex process and high cost, and achieve strong antioxidant capacity, promote cell metabolism, and improve safety. high sex effect

Inactive Publication Date: 2015-04-22
ZHENJIANG BIO INNOVA BIOTECH
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are relatively few patents related to microbial food antioxidants, and the process is relatively complicated, the cost is high, and the safety needs to be improved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing microbial food antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Cultivate Rhodopseudomonas palustris, Saccharomyces cerevisiae, tea yeast, and Lactobacillus bulgaricus, and mix the cultured strains at a weight ratio of 25:20:15:20 to obtain a strain stock solution;

[0017] (2) Mix the stock solution of the strain and the medium at a weight ratio of 10:60, put it into a fermenter and stir evenly, and carry out airtight culture at a temperature of 25°C. After the pH value is less than 3.60, the culture time is 10 days, and then the culture After the mixture passes through the spiral sedimentation centrifuge, it enters the disc centrifuge, and the liquid obtained after centrifugation is sterilized at 100°C for 30 minutes to obtain the microbial antioxidant fermentation liquid;

[0018] (3) Mix rosemary extract, resveratrol and microbial antioxidant fermentation liquid obtained in step (2) at a weight ratio of 5:1:90, disperse at 10,000 rpm for 3 minutes using a high-speed disperser, and stand still for 1 hour to prepare The ultima...

Embodiment 2

[0020] (1) Cultivate Rhodopseudomonas palustris, Saccharomyces cerevisiae, tea yeast, and Lactobacillus bulgaricus, and mix the cultured strains at a weight ratio of 30:25:20:25 to obtain a strain stock solution;

[0021] (2) Mix the stock solution of the strain and the medium at a weight ratio of 15:70, put it into a fermenter and stir evenly, and carry out airtight culture at a temperature of 30°C. After the pH value is less than 3.6, the culture time is 15 days, and then the culture After the mixture passes through the spiral sedimentation centrifuge, it enters the disc centrifuge, and the liquid obtained after centrifugation is sterilized at 110°C for 40 minutes to obtain the microbial antioxidant fermentation liquid;

[0022] (3) Mix rosemary extract, resveratrol and microbial antioxidant fermentation broth obtained in step (2) at a weight ratio of 10:2:92, disperse at 12,000 rpm for 4 minutes using a high-speed disperser, and stand still for 1 hour to prepare The ultimat...

Embodiment 3

[0024] (1) Cultivate Rhodopseudomonas palustris, Saccharomyces cerevisiae, tea yeast, and Lactobacillus bulgaricus, and mix the cultured strains at a weight ratio of 35:30:25:30 to obtain a strain stock solution;

[0025] (2) Mix the stock solution of the strain and the culture medium at a weight ratio of 20:75, put it into a fermenter and stir evenly, and carry out airtight culture at a temperature of 35°C. After the pH value is less than 4.00, the culture time is 18 days, and then the culture After the mixture passes through the spiral sedimentation centrifuge, it enters the disc centrifuge, and the liquid obtained after centrifugation is sterilized at 120°C for 50 minutes to obtain the microbial antioxidant fermentation liquid;

[0026] (3) Mix rosemary extract, resveratrol and microbial antioxidant fermentation liquid obtained in step (2) at a weight ratio of 15:3:93, disperse at 13,000 rpm for 4 minutes using a high-speed disperser, and stand still for 2 hours to prepare ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing a microbial food antioxidant. The method comprises the following preparation steps: (1) culturing rhodopseudomonas palustris, saccharomyces cerevisiae, tea yeast and lactobacillus bulgaricus, and mixing the cultured strains to prepare strain stoste; (2) mixing the strain stoste with a culture medium, and fermenting, centrifuging and sterilizing the mixture to obtain microbial food antioxidant fermentation broth; and (3) mixing a rosemary extract and resveratrol alcohol with the obtained microbial food antioxidant fermentation broth according to a proportion, dispersing and stewing to prepare the microbial food antioxidant.

Description

technical field [0001] The invention relates to a method for preparing an antioxidant, in particular to a method for preparing an antioxidant for microbial food, and belongs to the technical field of microbial products. Background technique [0002] With the steady and continuous development of the food industry, the food additive industry is also in the process of steady and rapid development. Among the thousands of food additives currently used, more than 80% are chemically synthesized. As food safety issues are increasingly concerned, chemically synthesized food additives are facing a very serious dilemma due to safety problems and health risks. . Vigorously carrying out the research and development of natural food additives is one of the effective ways for the food additive industry to get out of the safety dilemma. [0003] The mechanism by which antioxidants protect food from oxidation is to scavenge free radicals by donating electrons or hydrogen atoms, or inactivat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L3/3454
CPCA23L3/3454
Inventor 朱道辰谢长校黄磊
Owner ZHENJIANG BIO INNOVA BIOTECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com