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Preparation method of natural antioxidant food additive

A technology for oxidizing food and additives, applied in the direction of food ingredients as antioxidants, food preservation, food ingredients, etc., can solve problems such as anxiety, and achieve comprehensive effects of antioxidant stability and antioxidant ability

Inactive Publication Date: 2018-05-29
敖云霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In short, the toxicity of synthetic antioxidants to the human body makes consumers generally feel uneasy and fearful when eating.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] A method for preparing natural antioxidant food additives, the specific steps are:

[0020] Step 1: Put Hansenula vinifera, Monascus purpureus, Acetobacter pasteurum and Lactobacillus bulgaricus in eggplant bottles at 30°C for 45 hours and store at 2°C for later use;

[0021] Step 2: Inoculate the Hansenula winespore, Monascus purpureus, Acetobacter pasteurianum and Lactobacillus bulgaricus obtained in the first step into the LB culture solution, respectively. The weight ratio of bacilli to LB culture solution is 20:15:5:15:100, cultured in a shake flask at 30°C for 6 hours;

[0022] Step 2: Sterilize the fermenter with steam at a temperature of 120°C and a pressure of 0.142Mpa for 25 minutes, add the fermentation base material, and sterilize at 70°C for 10 minutes by pasteurization. The fermentation base material is calculated by weight as follows: Ingredients: 1 part of tomato sauce leftovers, 2 parts of prickly pear juice leftovers, 0.5 parts of kelp, 2 parts of sunflower ...

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PUM

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Abstract

The invention provides a preparation method of a natural antioxidant food additive. The preparation method is characterized by comprising the following specific steps: Hanseniaspora uvarum, Monascus purpureus, Acetobacter pasteurianus and Lactobacillus bulgaricus are respectively cultured in each culture medium in each eggplant type flask, inoculated into LB culture liquid, fermented and concentrated to obtain the natural antioxidant food additive. The natural antioxidant food additive has no organic solvent residue, and the anti-oxidation capability is comprehensive and stable.

Description

Technical field [0001] The invention provides a method for preparing natural antioxidant food additives, and belongs to the technical field of food additives. Background technique [0002] When the food is in contact with oxygen in the air during storage and transportation, the oxidation reaction that occurs will cause the food to deteriorate. In addition to reducing the nutrition of food and the deterioration of taste and color, the deterioration of food often produces harmful substances, which threaten human health. Therefore, in the process of food processing, antioxidants are added to food to keep food fresh and prevent oxidation. [0003] But for a long time, the food industry has been using synthetic antioxidants such as BHT (dibutyl hydroxytoluene), BHA (tert-butyl 4-hydroxyanisole), TBHQ (tert-butyl hydroquinone) and PG (gallic acid). Propyl fat) and so on. In recent years, health institutions in various countries have conducted extensive research on the safety of these ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L3/3553
CPCA23L3/3571A23L3/3553A23V2002/00A23V2200/02A23V2250/1842
Inventor 敖云霞
Owner 敖云霞
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