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

Active Publication Date: 2021-02-12
ANHUI LEVEKING BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a fermented preservative and its preparation method and application, aiming to solve the technical problem of poor safety of existing food preservatives and artificially synthesized antioxidants

Method used

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  • Fermentation preservative, preparation method and application thereof
  • Fermentation preservative, preparation method and application thereof
  • Fermentation preservative, preparation method and application thereof

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preparation example Construction

[0026] On the one hand, the embodiment of the present invention provides a kind of preparation method of fermentation antiseptic, it comprises the steps:

[0027] S1. Mixing the grain powder with water to obtain a slurry;

[0028] S2. The slurry is subjected to amylase liquefaction treatment, compound enzyme enzymolysis treatment including protease, glucoamylase and phytase, to obtain an enzymatic hydrolysis solution;

[0029] S3. After inoculating propionibacterium in the enzymatic hydrolysis solution for fermentation and culture, the fermentation preservative is obtained through inactivation treatment.

[0030] The preparation method of the fermentation preservative provided by the embodiment of the present invention has the following advantages:

[0031] 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 additiona...

Embodiment 1

[0057] The embodiment of the present invention provides a kind of preparation method of fermentation antiseptic, comprises the following steps:

[0058] S1: flour and water are mixed according to the mass ratio of 12.7:100 to obtain flour slurry;

[0059] S2: adjust the pH value of flour slurry to 6.0 ± 0.1, and supplement CaCl 2 solution so that Ca 2+ The concentration of the amylase reaches about 0.01mol / L, and the ABK-B800 amylase of Anhui Luweikang Biotechnology is connected, and the amylase addition amount is 0.5g / kg raw material (calculated as dry flour powder), and it is added to the flour slurry under stirring Inject steam into the medium to control the temperature at 90°C for liquefaction for 20 minutes, and test the slurry with dilute iodine solution until the blue color is no longer visible;

[0060] S3: adjust the pH value of the flour slurry of starch enzymolysis in step S2 to 4.5, then add acid protease, glucoamylase, phytase compound enzyme, control the temper...

Embodiment 2

[0067] The embodiment of the present invention provides a kind of preparation method of fermentation antioxidant, comprises the following steps:

[0068] S1: Corn flour is added with 1% soybean protein meal, pulverized and sieved, mixed with water at a mass ratio of 10:100 to obtain flour slurry;

[0069] S2: adjust the pH value of the flour slurry to 6.1 ± 0.1, supplement CaCl 2 solution so that Ca 2+ When the concentration reaches 0.005mol / L, add 5g / kg of raw material (calculated as flour dry powder) amylase, pass steam into the flour slurry under stirring, control the temperature at 80°C for liquefaction for 20min, and test with dilute iodine solution The slurry is finished until it no longer shows blue;

[0070] S3: the flour slurry pH value of amylase hydrolysis in step S2 is adjusted to 5.0, then adds the compound enzyme of protease (acid protease / papain enzyme amount ratio 1:1), glucoamylase, phytase, controls temperature at Enzyme hydrolysis treatment at around 60°C...

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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.

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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/04A23L29/00A23L3/3571C12R1/01
CPCC12P1/04A23L29/065A23L3/3571A23V2002/00C12R2001/01C12N1/205A23V2200/02A23V2200/10Y02A40/90
Inventor 林智赖利先王向坡钟永春王双旭刘中坚
Owner ANHUI LEVEKING BIOTECH CO LTD
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