A kind of preparation method of microbial food antioxidant

A technology of food antioxidants and production methods, applied in food ingredients as antioxidants, food ingredients as antimicrobial preservation, food preservation, etc., can solve the problems of rare research on compound antioxidants, poor quality stability, and limited sources of raw materials, etc. Achieve significant anti-oxidation effect, high safety, and improve the effect of anti-oxidation performance

Active Publication Date: 2021-10-01
HAINAN VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are two types of common antioxidants: artificial synthesis and natural product extraction. Microbial-derived antioxidants belong to the antioxidants extracted from fermented products. Compared with traditional synthetic antioxidants, they have rich sources, easy quality control, and convenient extraction and separation. With many advantages, it is an ideal food antioxidant additive, but there are few studies on microbial-derived antioxidants
[0004] Plant-derived antioxidants such as tea polyphenols, ginsenosides, and various plant flavonoids have the characteristics of strong scavenging ability for various free radicals, safe and reliable sources, and other functions such as immune regulation. Disadvantages of high cost, poor quality stability due to various factors such as climate, altitude, and region
Microbial-derived antioxidants are currently limited to the research on the antioxidant effect of certain strains, and the research on compound antioxidants is very rare

Method used

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  • A kind of preparation method of microbial food antioxidant
  • A kind of preparation method of microbial food antioxidant
  • A kind of preparation method of microbial food antioxidant

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of microbial food antioxidant, comprising the following steps:

[0035] S1: Bacillus subtilis, Lactobacillus and Saccharomyces cerevisiae were respectively cultured on their respective lysing broth medium (2% inoculum) at 37°C for 12h, and the resulting cultures were stored at 2°C for later use;

[0036] S2: Inoculate the Bacillus subtilis culture obtained in step S1 into the sterilized fermentation base material A at a weight ratio of 3:100, ferment and cultivate at 37°C for 10 days to obtain a fermented liquid, centrifuge, and sterilize to obtain a fermented product A;

[0037] S3: Inoculate the lactic acid bacteria culture and brewer's yeast culture obtained in step S1 into the sterilized fermentation base material B in a weight ratio of 1:100, ferment and cultivate at 37°C for 10 days to obtain a fermented liquid, centrifuge, Sterilize to obtain fermented product B;

[0038] S4: Combine fermentation product A and fermentation product B, add pe...

Embodiment 2

[0043] A preparation method of microbial food antioxidant, comprising the following steps:

[0044] S1: Bacillus subtilis, Lactobacillus and Saccharomyces cerevisiae were respectively cultured on their respective lysing broth medium (2% inoculum) at 30°C for 12h, and the resulting cultures were stored at 2°C for later use;

[0045] S2: Inoculate the Bacillus subtilis culture obtained in step S1 into the sterilized fermentation base material A at a weight ratio of 2:100, ferment and cultivate at 30°C for 5 days to obtain a fermented liquid, centrifuge, and sterilize to obtain a fermented product A;

[0046] S3: inoculate the lactobacillus culture and brewer's yeast culture obtained in step S1 into the sterilized fermentation base material B in a weight ratio of 0.2:100, ferment and cultivate at 30°C for 5 days to obtain a fermented liquid, centrifuge, Sterilize to obtain fermented product B;

[0047] S4: Combine fermentation product A and fermentation product B, add petroleum...

Embodiment 3

[0052] A preparation method of microbial food antioxidant, comprising the following steps:

[0053]S1: Bacillus subtilis, Lactobacillus and Saccharomyces cerevisiae were respectively cultured on their respective lysing broth medium (inoculum size 2%) at 37°C for 16h, and the resulting cultures were stored at 4°C for later use;

[0054] S2: Inoculate the Bacillus subtilis culture obtained in step S1 into the sterilized fermentation base material A at a weight ratio of 5:100, ferment and cultivate at 37°C for 10 days to obtain a fermented liquid, centrifuge, and sterilize to obtain a fermented product A;

[0055] S3: Inoculate the lactic acid bacteria culture and brewer's yeast culture obtained in step S1 into the sterilized fermentation base material B respectively in a weight ratio of 2:100, ferment and cultivate at 37°C for 10 days to obtain a fermented liquid, centrifuge, Sterilize to obtain fermented product B;

[0056] S4: Combine fermentation product A and fermentation ...

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Abstract

The invention discloses a method for preparing microbial food antioxidants. Bacillus subtilis, Lactobacillus and Saccharomyces cerevisiae are selected for fermentation and culture, and ingredients such as garlic extract and orange peel are respectively added to the fermentation medium. The microorganisms provide necessary nutrients and have a synergistic effect to effectively improve the antioxidant performance of the product of the invention. The microbial food antioxidant raw material obtained in the present invention is easy to obtain, has high safety, has remarkable antioxidation effect, and has strong anticorrosion and fresh-keeping function for food.

Description

technical field [0001] The invention relates to a preparation method of microbial food antioxidant, which belongs to the technical field of food. Background technique [0002] Fat, oil and fat-containing foods will deteriorate due to oxidation and decomposition of peroxide products produced during the oxidation process during heating and long-term storage, resulting in a reduction in the nutritional value and flavor of the food. Therefore, inhibition of food oxidation processes is very important for food production and consumption. [0003] At present, there are two types of common antioxidants: artificial synthesis and natural product extraction. Microbial-derived antioxidants belong to the antioxidants extracted from fermented products. Compared with traditional synthetic antioxidants, they have rich sources, easy quality control, and convenient extraction and separation. With many advantages, it is an ideal food antioxidant additive, but there are few studies on microbia...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3571
CPCA23L3/3571A23V2002/00A23V2200/02A23V2200/10
Inventor 郭利芳孙倩雷凯华
Owner HAINAN VOCATIONAL TECHN COLLEGE
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