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
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are relatively few patents related to microbial food antioxidants, and t

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  • Method for preparing microbial food antioxidant

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Example Embodiment

[0015] Example 1

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

[0017] (2) Mix the stock solution of the strain and the culture medium at a weight ratio of 10:60, then put them into a fermenter and stir evenly, and then conduct a closed culture. The culture temperature is 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 then enters the disc centrifuge, and the liquid obtained after centrifugation is sterilized and disinfected at 100°C for 30 minutes to obtain the microbial antioxidant fermentation broth;

[0018] (3) Mix the rosemary extract, resveratrol and the microbial antioxidant fermentation broth obtained in step (2) at a weight ratio of 5:1:90, and use a high-speed disperser to disperse at 10,000 rpm for 3...

Example Embodiment

[0019] Example 2

[0020] (1) Cultivate Rhodopseudomonas marshes, Saccharomyces cerevisiae, tea yeast, and Lactobacillus bulgaricus, and mix the cultivated strains in a weight ratio of 30:25:20:25 to prepare a stock solution;

[0021] (2) Mix the stock solution of the strain and the culture medium at a weight ratio of 15:70, then put it into the fermenter and stir evenly, and then conduct a closed culture. The culture temperature is 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 broth;

[0022] (3) Mix rosemary extract, resveratrol and the microbial antioxidant fermentation broth obtained in step (2) at a weight ratio of 10:2:92, and use a high-speed disperser to disperse at 12000 rpm for 4 minutes, and then s...

Example Embodiment

[0023] Example 3

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

[0025] (2) Mix the stock solution of the strain and the culture medium at a weight ratio of 20:75, then put them into the fermenter and stir evenly, and then conduct airtight culture. The culture temperature is 35℃. 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 then enters the disc centrifuge, and the liquid obtained after centrifugation is sterilized and disinfected at 120°C for 50 minutes to obtain the microbial antioxidant fermentation broth;

[0026] (3) Mix the rosemary extract, resveratrol and the microbial antioxidant fermentation broth obtained in step (2) at a weight ratio of 15:3:93, use a high-speed disperser to disperse at 13000rpm for 4min,...

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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

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Application Information

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IPC IPC(8): A23L3/3454
CPCA23L3/3454
Inventor 朱道辰谢长校黄磊
Owner ZHENJIANG BIO INNOVA BIOTECH
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