Unlock instant, AI-driven research and patent intelligence for your innovation.

Edible antioxidant and preparation method and application thereof

A technology of antioxidant and liquefaction treatment, which is applied in the fields of food ingredients as antioxidants, application, and preservation of food ingredients as antimicrobials, etc. The effect of using resources

Active Publication Date: 2021-02-09
ANHUI LEVEKING BIOTECH CO LTD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide an edible antioxidant and its preparation method and application, aiming to solve the technical problem of poor safety of existing artificially synthesized antioxidants

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Edible antioxidant and preparation method and application thereof
  • Edible antioxidant and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] The embodiment of the present invention provides a kind of preparation method of edible antioxidant, it comprises the following steps:

[0025] S1. Mixing the grain powder with water to obtain a slurry;

[0026] S2. The slurry is subjected to protease enzymolysis treatment, amylase liquefaction treatment and glucoamylase enzymolysis treatment to obtain an enzymatic hydrolysis solution;

[0027] S3, inoculating Propionibacterium in the enzymolysis solution for cultivation and fermentation to obtain a fermentation solution;

[0028] S4, removing propionate in the fermented liquid to obtain edible antioxidants.

[0029] The preparation method of the edible antioxidant provided by the embodiment of the present invention has the following advantages:

[0030] First of all, the method uses natural grain powder as the fermentation raw material, which contains various elements and compounds required for the growth and metabolism of Propionibacterium, and does not require addi...

Embodiment 1

[0052] A preparation method of edible antioxidant, comprising the steps of:

[0053] (11) flour and water are mixed according to the mass ratio of 12.7:100 to obtain slurry;

[0054] (12) Adjust the pH value of the slurry to 11.0, insert alkaline protease, control the temperature at 50° C., and stop the reaction when the pH drops below 7.0 and within half an hour to no longer drop; adjust the pH of the slurry to 6.0, add high-temperature amylase, rapidly raise the temperature of the slurry to 90°C and liquefy for 20 minutes, test the slurry with dilute iodine solution until the blue color is no longer visible; adjust the pH of the slurry to 4.5, add 200 U / g of glucoamylase, and react After 15 hours, the reaction ends when the reducing sugar reaches 80% of the total sugar content; the obtained slurry is added to a 2-ton fermenter, and autoclaved at 121°C for 30 minutes;

[0055] (13) Propionibacterium acidipropionici is stored in a glycerol tube and stored in a -80°C refrigerato...

Embodiment 2

[0061] A preparation method of edible antioxidant, comprising the steps of:

[0062] (21) The mixture of rice flour, corn flour and tapioca flour is mixed with water according to the mass ratio of 6:100, while adding 0.2% yeast extract accounting for the total mass of the mixture of rice flour, corn flour and cassava flour, after mixing , get slurry;

[0063] (22) Adjust the pH value of the slurry to 9.0, insert neutral protease, control the temperature at 50°C, and stop the reaction when the pH drops below 6.0 and the pH does not drop within half an hour; adjust the pH of the slurry to 6.0, add high-temperature amylase, rapidly raise the temperature of the slurry to 90°C for liquefaction for 20 minutes, test the slurry with dilute iodine solution until the blue color is no longer visible; adjust the pH of the slurry to 4.5, add 100 U / g of glucoamylase, and react 24 hours, when the reducing sugar reaches 80% of the total sugar content, the reaction ends; the obtained slurry i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of microbial fermentation, and particularly relates to an edible antioxidant as well as a preparation method and application thereof. According to the preparation method of the edible antioxidant, the grain powder from natural sources is used as a fermentation raw material, the fermentation raw material contains various elements and compounds required by growth and metabolism of propionibacterium, an additional nutrient medium is not required to be supplemented, and the edible antioxidant has the advantages of wide sources and low price; meanwhile,the fermentation raw materials are subjected to protease enzymolysis treatment, amylase liquefaction treatment and glucoamylase enzymolysis treatment, carbohydrate and protein in the fermentation rawmaterials can be decomposed to serve as a carbon source and a nitrogen source required by propionibacterium fermentation culture, and therefore the carbon source and the nitrogen source do not need tobe additionally supplemented in the fermentation culture process; the method has the advantages of being efficient, safe, energy-saving, environment-friendly and high in controllability, fermentationraw materials can be fully utilized, the production time is shortened, and industrial mass production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to an edible antioxidant and its preparation method and application. Background technique [0002] With the improvement of people's living standards and continuous attention to safety and health, consumers gradually abandon food with chemical additives and prefer fresh and natural food. More and more food brands advocate "natural", "organic", " No artificial ingredients", "no chemical / pesticide residue" and other concepts. Products with clean labels, such as natural extraction and microbial fermentation, have gradually become a major trend in the food industry and have better development prospects. [0003] The oxidative rancidity of oil-containing food is one of the important reasons for food deterioration. The oxidative rancidity of food will not only greatly reduce the nutrition of food, but also produce small molecule aldehydes, ketones, acids, etc., ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3571
CPCA23L3/3472A23L3/3571A23V2002/00A23V2200/02A23V2200/10Y02A40/90
Inventor 林智赖利先王向坡钟永春王双旭刘中坚
Owner ANHUI LEVEKING BIOTECH CO LTD