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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com