Fermentation preservative, preparation method and application thereof

A technology of preservatives and fermentation culture, applied in the field of fermentation preservatives and their preparation, can solve problems such as poor safety of antioxidants, and achieve the effects of shortening production time, strong controllability, and reducing additions
CN112359068AActive Publication Date: 2021-02-12ANHUI LEVEKING BIOTECH CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
ANHUI LEVEKING BIOTECH CO LTD
Publication Date
2021-02-12

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Abstract

The invention belongs to the technical field of microbial fermentation, and particularly relates to a fermentation preservative, a preparation method and application thereof. The preparation method ofthe fermentation preservative comprises the following steps: mixing cereal powder with water to obtain slurry; carrying out amylase liquefaction treatment on the slurry, and carrying out compound enzyme enzymolysis treatment including protease, glucoamylase and phytase so as to obtain an enzymatic hydrolysate; and inoculating propionibacterium into the enzymatic hydrolysate, carrying out fermentation culture, and carrying out inactivation treatment to obtain the fermentation preservative. According to the preparation method of the fermentation preservative, natural cereal powder is used as afermentation raw material, and amylase liquefaction treatment, protease, glucoamylase and phytase compound enzyme enzymolysis treatment and propionibacterium fermentation culture treatment are performed, so that the obtained fermentation preservative has a preservative effect and an antioxidant effect, and chemical preservatives and antioxidants in traditional production can be replaced.
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Description

technical field

[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a fermentation preservative 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] With the quickening pace of people's life and the popularity of snack food, food generally requires a certain shelf life. Traditionally, the shelf life of food is extended by adding chemical preservatives. Although chemical preservatives meet f...

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
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