CN104172177A - 一种食品抗氧化剂的生产方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种食品抗氧化剂的生产方法,其特征在于,包括:将聚球蓝细菌、葡萄酒饱汉逊酵母和双歧杆菌分别在各自的培养基上培养;将所得的培养物分别接种到溶菌肉汤培养基中,在摇瓶内培养;将灭菌后的发酵基料加入发酵罐中,将聚球蓝细菌培养物、葡萄酒饱汉逊酵母培养物和双歧杆菌培养物皆接种到所述发酵基料中;将所得液体灭菌;曝气,即得到微生物食品抗氧化剂。本发明进入人体后,其所含的抗自由基物质能抵抗体内过量的自由基,避免组织的氧化损伤,有效清除体内产生的活性氧自由基,保护细胞膜的正常机构,保证体内活性分子的正常功能。
Description
技术领域:
本发明涉及一种微生物食品抗氧化剂的生产方法,属于食品添加剂及保健食品技术领域。
背景技术:
受益于食品工业的稳定持续发展,食品添加剂工业也处于稳定快速发展之中。目前,全世界实际使用的食品添加剂已超过了5000种,年贸易额超过200亿美元,并且以较快速度递增,已成为食品工业中颇具生机和活力的领域之一。在目前使用的数千种食品添加剂中,80%以上是化学合成的,随着食品安全问题日益成为全球性关注的焦点,化学合成的食品添加剂因存在种种安全性问题,正面临着十分严峻的困境。如何走出困境,已成为所有从事与食品添加剂有关的教学、研发、管理、生产及流通等工作的人们有待解决的难题。实践证明,大力开展天然食品添加剂的研发是食品添加剂行业走出安全性困境的有效途径之一。事实上,从20世纪八九十年代开始,天然食品添加剂的研发工作就受到前所未有的重视,各种来源的天然食品添加剂也不断问世,形成了一种快速发展的良好态势。
现代医学证明,生物体许多疾病的发生大多是机体内不饱和脂肪酸共价键上一系列自由基的反应诱导所致。最新研究证明,氧自由基可使生物蛋白聚合,核酸主键断裂、碱基修饰和氢键破坏,从而使机 体内大分子物质产生过氧化变性、交联或断裂,引起细胞机构和功能的破坏,导致机体组织损伤和器官的退行性变化。
在机体内的超量自由基攻击机体细胞膜富含的脂质和蛋白质,产生脂质过氧化反应,导致脂质过氧化物的积累;超量自由基还攻击生物膜及DNA键,破坏其结构,使其功能丧失;超量自由基又攻击酶邻近特定氨基酸残基,使酶失活,并使机体抗氧化功能减弱,最终引起机体免疫力下降。
根据检索的结果,目前涉及微生物食品抗氧化剂的专利很少,且提供方法工艺繁琐和成本高等特点。。
发明内容:
本发明的目的在于针对现有技术中的不足,提供一种食品抗氧化剂的生产方法。
为解决上述技术问题,本发明采用的技术方案为:一种食品抗氧化剂的生产方法,包括以下步骤:
(1)将聚球蓝细菌、葡萄酒饱汉逊酵母和双歧杆菌分别在各自的培养基上在28~32℃培养40~50小时,在3~6℃保存备用;
(2)将步骤(1)所得的聚球蓝细菌培养物、葡萄酒饱汉逊酵母培养物和双歧杆菌培养物分别接种到溶菌肉汤培养基中,在摇瓶内20~30℃培养14~16小时;
(3)将灭菌后的发酵基料加入发酵罐中,将步骤(2)所得的聚球蓝细菌培养物、葡萄酒饱汉逊酵母培养物和双歧杆菌水解液皆按 0.1~1∶100的重量比接种到所述发酵基料中,密闭发酵7~14天;
(4)将第三步所得的发酵液离心,将所得液体灭菌;
(5)将第四步所得的灭菌后的液体通入无菌空气进行曝气,即得到微生物食品抗氧化剂。
进一步的,所述的聚球蓝细菌、葡萄酒饱汉逊酵母和双歧杆菌和溶菌肉汤培养基的质量比为分别为1.0~2.5∶100、2.0~3∶100和1.2~2.8∶100。
进一步的,所述的发酵罐用温度128~135℃、压力为0.128~0.1362Mpa的蒸汽灭菌35~40min。
进一步的,所述的发酵基料由下述以重量百分比计的原料组成:苦荞麦壳粉0.03~1.2%、马铃薯0.4~1.7%、沙棘0.4~1.6%、蜂蜜1.6~4%、豆粕0.6~3%、麸皮2~5%和无菌水85~95.2%。
本发明的有益效果:
1、本发明选用了沼泽红假单胞,葡萄酒饱汉逊酵母,保加利亚乳杆菌,进行优化培养后,加以协同复合发酵工艺的利用,多级厌氧发酵,得到了多样的生物代谢活性产物,所得到的微生物抗氧剂是一种褐色的液体制剂,内含有丰富的胡萝卜素、维生素B1、B2、及B12、栎素、类黄酮类物质、肌醇、L-天门冬氨基酸及多种微量元素的金属衍生物。进入人体后,其所含的抗自由基物质能抵抗体内过量的自由基,避免组织的氧化损伤,有效清除体内产生的活性氧自由基,保护细胞膜的正常机构,保证体内活性分子的正常功能。
2、本发明所得的微生物食品抗氧化剂安全性高、抗氧化能力强、 无副作用、对食品有较强的防腐保鲜功能。
3、本发明所得的微生物食品抗氧化剂还可起到营养和修复细胞、促进细胞代谢的作用,形成人机体内良好的生态环境,促进营养物质的转化吸收、提高机体免疫力,有利于对各种疾病的预防和康复。
具体实施方式:
下面结合具体实施例对本发明的技术方案作详细说明。
一种食品抗氧化剂的生产方法,包括以下步骤:
(1)将聚球蓝细菌、葡萄酒饱汉逊酵母和双歧杆菌分别在各自的培养基上在28~32℃培养40~50小时,在3~6℃保存备用;
(2)将步骤(1)所得的聚球蓝细菌培养物、葡萄酒饱汉逊酵母培养物和双歧杆菌培养物分别接种到溶菌肉汤培养基中,在摇瓶内20~30℃培养14~16小时;其中,聚球蓝细菌、葡萄酒饱汉逊酵母和双歧杆菌和溶菌肉汤培养基的质量比为分别为1.0~2.5∶100、2.0~3∶100和1.2~2.8∶100。
(3)将灭菌后的发酵基料加入发酵罐中,发酵罐用温度128~135℃、压力为0.128~0.1362Mpa的蒸汽灭菌35~40min,将步骤(2)所得的聚球蓝细菌培养物、葡萄酒饱汉逊酵母培养物和双歧杆菌水解液皆按0.1~1∶100的重量比接种到所述发酵基料中,密闭发酵7~14天,其中,发酵基料由下述以重量百分比计的原料组成:苦荞麦壳粉0.03~1.2%、马铃薯0.4~1.7%、沙棘0.4~1.6%、蜂蜜1.6~4%、豆粕0.6~3%、麸皮2~5%和无菌水85~95.2%。;
(4)将第三步所得的发酵液离心,将所得液体灭菌;
(5)将第四步所得的灭菌后的液体通入无菌空气进行曝气,即得到微生物食品抗氧化剂。
Claims (4)
1.一种食品抗氧化剂的生产方法,其特征在于:包括以下步骤:
(1)将聚球蓝细菌、葡萄酒饱汉逊酵母和双歧杆菌分别在各自的培养基上在28~32℃培养40~50小时,在3~6℃保存备用;
(2)将步骤(1)所得的聚球蓝细菌培养物、葡萄酒饱汉逊酵母培养物和双歧杆菌培养物分别接种到溶菌肉汤培养基中,在摇瓶内20~30℃培养14~16小时;
(3)将灭菌后的发酵基料加入发酵罐中,将步骤(2)所得的聚球蓝细菌培养物、葡萄酒饱汉逊酵母培养物和双歧杆菌培养液皆按0.1~1∶100的重量比接种到所述发酵基料中,密闭发酵7~14天;
(4)将第三步所得的发酵液离心,将所得液体灭菌;
(5)将第四步所得的灭菌后的液体通入无菌空气进行曝气,即得到微生物食品抗氧化剂。
2.根据权利要求1所述的一种食品抗氧化剂的生产方法,其特征在于:所述的聚球蓝细菌、葡萄酒饱汉逊酵母和双歧杆菌和溶菌肉汤培养基的质量比为分别为1.0~2.5∶100、2.0~3∶100和1.2~2.8∶100。
3.根据权利要求1所述的一种食品抗氧化剂的生产方法,其特征在于:发酵罐用温度128~135℃、压力为0.128~0.1362Mpa的蒸汽灭菌35~40min。
4.根据权利要求1所述的一种食品抗氧化剂的生产方法,其特征在于:所述的发酵基料由下述以重量百分比计的原料组成:苦荞麦 壳粉0.03~1.2%、马铃薯0.4~1.7%、沙棘0.4~1.6%、蜂蜜1.6~4%、豆粕0.6~3%、麸皮2~5%和无菌水85~95.2%。
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