Aflatoxin inhibitor

A kind of aflatoxin and inhibitor technology, applied in the field of aflatoxin inhibitor, can solve problems such as product mutation, product side effects, and affecting product quality, and achieve the effect of ensuring quality and safety and broad application prospects

Inactive Publication Date: 2016-05-18
CHENGDU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is easy to make the product mutate, affect the quality of the product, and have side effects on the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] The specific implementation mode of the present invention is illustrated by examples.

[0010] Specific implementation plan:

[0011] 1. Koji making

[0012] (1) Soak the shelled dried watercress in water for 1-2 hours. The specific time depends on the water temperature. It is advisable that the water content of the watercress reaches 42%-44%, and the broken watercress has no white hard core.

[0013] (2) Add 0.3%-0.5% of seed koji according to the amount of dry watercress, add 1.2‰ of mannan oligosaccharides, mix well, put plaque (or plate) into the koji chamber.

[0014] (3) Keep 28-30°C in the music room for 30-40 hours, and turn the song once when the white hyphae are overgrown and the product temperature rises to 37-38°C. The temperature of the control product is below 38°C, generally 4 to 5 days, and the koji will emerge when there are yellow-green spores.

[0015] 2. Fermentation

[0016] (1) Put the mature douban koji in the fermentation tank first, add 100k...

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PUM

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Abstract

The invention relates to a food additive, in particular to an aflatoxin inhibitor in which 1.2%o of mannan oligosaccharide is added. The aflatoxin inhibitor can inhibit growth of toxin-producing aspergillus flavus and reduce toxin synthesis of the toxin-producing aspergillus flavus; in addition, mannan oligosaccharide is a green additive, secondary contamination to food cannot be caused, the problem that thick broad-bean sauce cannot be eaten due to the fact that aflatoxin in the thick broad-bean sauce exceeds the standard is solved, the quality safety of the thick broad-bean sauce is guaranteed, and a wider application prospect is created for the thick broad-bean sauce.

Description

technical field [0001] The invention relates to a food additive, in particular to an aflatoxin inhibitor. Background technique [0002] Doubanjiang is a good condiment eaten in most places in China. It is naturally fermented by traditional techniques, and many links are susceptible to contamination by Aspergillus flavus. The aflatoxin exceeds the standard, posing a great threat to human health. Inhibiting the production of Aspergillus flavus, reducing or completely removing aflatoxin in Doubanjiang has become a problem that Doubanjiang must solve. [0003] At present, the degradation of aflatoxin mainly relies on physical methods, such as combined treatment with ultraviolet rays, microwaves and light waves; irradiation with electron beams and gamma rays; combined treatment with ozone water, chlorine dioxide, and ultrasound. Although these methods can effectively degrade the aflatoxin content in the product, they are easy to cause mutations in the product at the same time, a...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L11/00A23L11/50
Inventor刘松青张晓娟李昕然邱成书陈洁冯媛媛夏珊冯鸿彭漪龚雪
OwnerCHENGDU NORMAL UNIV