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Food additive capable of inhibiting aspergillus flavus and preparation method thereof

A food additive, Aspergillus flavus technology, applied in the field of food processing, can solve the problems of reducing feed utilization, digestive system dysfunction, reducing fertility, etc., to achieve the effect of improving immunity, reducing impact, and increasing breeding income

Inactive Publication Date: 2017-07-18
QINGDAO HAIZHIXING BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The clinical manifestations of aflatoxin are digestive system dysfunction, reduced fertility, reduced feed utilization, anemia, etc.

Method used

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  • Food additive capable of inhibiting aspergillus flavus and preparation method thereof
  • Food additive capable of inhibiting aspergillus flavus and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of a food additive capable of inhibiting Aspergillus flavus, comprising the following steps:

[0030] (1) Centrifuge the chlorella culture solution cultivated to the stationary phase at a speed of 8000r / min for 5min, discard the supernatant to collect the precipitated chlorella cells, and add chlorella with a weight of 100% to the collected chlorella 6% distilled water by mass, oscillate and mix well, store in an ultra-low temperature refrigerator for 4-6 hours, take it out, put it in a water bath oscillator at 30-40°C for 20-30 minutes, and then ultrasonically treat it for 30-40 minutes to make the cell wall of chlorella broken;

[0031] (2) Soak the green tea with boiling water for 4-6 hours, the weight of the added boiling water is 30 times of the weight of the green tea, filter and get the green tea soaking liquid;

[0032] (3) the Enteromorpha salvaged in seawater is cleaned, dried or dried, pulverized, and passed through an 80-mesh sieve to o...

Embodiment 2

[0042] A preparation method of a food additive capable of inhibiting Aspergillus flavus, comprising the following steps:

[0043] (1) Put the chlorella culture solution that has been cultivated to the stable phase into a centrifuge and centrifuge at a speed of 8000r / min for 5min, discard the supernatant to collect the precipitated chlorella cells, and add a weight of chlorella to the collected chlorella Collect distilled water with 10% of the quality of chlorella, oscillate and mix well, store in an ultra-low temperature refrigerator for 4-6 hours, take it out, put it in a water bath oscillator at 30-40°C to dissolve for 20-30 minutes, and then ultrasonically treat it for 30-40 minutes Break down the cell wall of Chlorella;

[0044] (2) Soak the green tea with boiling water for 4-6 hours, the weight of the added boiling water is 30 times of the weight of the green tea, filter and get the green tea soaking liquid;

[0045] (3) the Enteromorpha salvaged in seawater is cleaned, ...

Embodiment 3

[0055] A preparation method of a food additive capable of inhibiting Aspergillus flavus, comprising the following steps:

[0056] (1) Put the chlorella culture solution that has been cultivated to the stable phase into a centrifuge and centrifuge at a speed of 8000r / min for 5min, discard the supernatant to collect the precipitated chlorella cells, and add a weight of chlorella to the collected chlorella Collect distilled water with 8% of the quality of chlorella, shake and mix, put it in an ultra-low temperature refrigerator for 4-6 hours, take it out, put it in a water bath oscillator at 30-40°C to dissolve for 20-30 minutes, and then ultrasonically treat it for 30-40 minutes Break down the cell wall of Chlorella;

[0057] (2) Soak the green tea with boiling water for 4-6 hours, the weight of the added boiling water is 30 times of the weight of the green tea, filter and get the green tea soaking liquid;

[0058] (3) the Enteromorpha salvaged in seawater is cleaned, dried or ...

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Abstract

The invention belongs to the field of food processing, and specifically relates to a food additive capable of inhibiting aspergillus flavus; and the invention further relates to a preparation method of the food additive. The food additive capable of inhibiting the aspergillus flavus is prepared from the following components in parts by mass: 18-25 parts of wrinkled gianthyssop herb, 4-5 parts of bark of tree peony root, 3-5 parts of cortex pseudolaricis, 2-5 parts of ginger powder, 9-12 parts of herba houttuyniae, 9-15 parts of lophatherum gracile, 6-8 parts of herba portulacae, 15-20 parts of chlorella, 40-50 parts of a green tea soaking solution, 15-20 parts of enteromorpha powder, and 1-3 parts of mashed garlic. The food additive capable of inhibiting the aspergillus flavus disclosed by the invention is free of toxic and side effects on animals and human, and is capable of effectively inhibiting aspergillus flavus, and thus, the food additive capable of inhibiting the aspergillus flavus can be used as an excellent food additive.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a food additive capable of inhibiting Aspergillus flavus, and also relates to a preparation method of the food additive. Background technique [0002] Aspergillus flavus, half known fungi, a common saprophytic fungus. It is more common in moldy grain, grain products and other moldy organic matter. Aspergillus flavus colony grows fast, loose structure, gray-green surface, colorless or slightly brown back. The thallus consists of many complex branched hyphae. The vegetative hyphae have separation; a part of the aerial hyphae forms long and rough conidiophores, the top of which produces a flask-shaped or subspherical apical capsule, and many small stalks (usually double-layered) are produced on the surface, and clusters are formed on the small stalks Rough-surfaced spherical conidia. Conidiophores, apical capsules, sporelets and conidia synthesize spore heads, which can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23K10/30A23L33/105A23L19/00
CPCA23L3/3472A23V2002/00A23V2200/30A23V2250/21A23V2250/202
Inventor 袁国防李洪孙明王亮宋辉
Owner QINGDAO HAIZHIXING BIOLOGICAL SCI & TECH