CN108077710A - A kind of preparation method of natural antioxidative food additive - Google Patents
A kind of preparation method of natural antioxidative food additive Download PDFInfo
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- CN108077710A CN108077710A CN201611038842.1A CN201611038842A CN108077710A CN 108077710 A CN108077710 A CN 108077710A CN 201611038842 A CN201611038842 A CN 201611038842A CN 108077710 A CN108077710 A CN 108077710A
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- 235000013373 food additive Nutrition 0.000 title claims abstract description 20
- 239000002778 food additive Substances 0.000 title claims abstract description 20
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 14
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 14
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 14
- 241000589220 Acetobacter Species 0.000 claims abstract description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 13
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 13
- 244000113306 Monascus purpureus Species 0.000 claims abstract description 13
- 235000002322 Monascus purpureus Nutrition 0.000 claims abstract description 13
- 241000235648 Pichia Species 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 13
- 229940057059 monascus purpureus Drugs 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 239000001963 growth medium Substances 0.000 claims abstract description 11
- 244000061458 Solanum melongena Species 0.000 claims abstract description 4
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract 4
- 240000006365 Vitis vinifera Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 229920001817 Agar Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- 229940041514 candida albicans extract Drugs 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000012138 yeast extract Substances 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 240000002547 Rosa roxburghii Species 0.000 claims description 3
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- 235000020238 sunflower seed Nutrition 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 230000003647 oxidation Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 description 13
- 241001149671 Hanseniaspora uvarum Species 0.000 description 10
- 241000219095 Vitis Species 0.000 description 10
- 239000012153 distilled water Substances 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 3
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000003449 preventive effect Effects 0.000 description 3
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 3
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000020795 whole food diet Nutrition 0.000 description 2
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000005837 radical ions Chemical class 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 230000002110 toxicologic effect Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention provides a kind of preparation methods of natural antioxidative food additive, which is characterized in that concretely comprises the following steps：It is inoculated into LB culture solutions after grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter and lactobacillus bulgaricus are cultivated with eggplant bottle on respective culture medium, is concentrated to give after fermentation.Natural antioxidative food additive organic solvent-free residual, the oxidation resistance of the present invention is comprehensively and stable.
Description
Technical field
The present invention provides a kind of preparation methods of natural antioxidative food additive, belong to food additive technology neck
Domain.
Background technology
Food is being stored with the oxygen contact in transportational process and in air, and the oxidation reaction occurred can cause the change of food
Matter.The rotten nutrition except reducing food of food, taste occur with color beyond deterioration, and harmful substance, crisis can be generated toward contact
Health.Therefore the fresh-keeping and anti-block that antioxidant carries out food can be all added in food during processed food
Change.
But for a long time, food service industry use always synthetized oxidation preventive agent such as BHT (dibutyl hydroxy toluene),
BHA (tertiary butyl 4-HA), TBHQ (tert-butyl hydroquinone) and PG (gallic acid third lipoprotein) etc..In recent years, various countries
Health mechanism is conducted extensive research for the safety issue of these artificial synthesized antioxidants.The World Health Organization
(FAO/WHO), European Community's protection of the child tissue (HACSG), biological industry association of Britain (BIBRA), Japan, the U.S. government and
The research of tissue shows that synthetized oxidation preventive agent has many side effects, and such as the liver of human body, spleen, lung are adversely affected, can be lured
Send out malignant tumour etc..So in FAO/WHO clear stipulaties food synthetized oxidation preventive agent additive amount；FDA (Food and Drug Adminstration)
(FDA) suggest not having to BHT as far as possible in safe food is generally acknowledged that；Related hygiene department of Japan once made through research to be forbidden making
With the conclusion of BHA；For TBHQ, although a few countries such as U.S. have approved its use in some greases, European Union, Japan
Think that its toxicological test data is not perfect Deng country, therefore unauthorized for use.In short, artificial synthesized antioxidant to human body
Toxicity makes consumers in diet, generally existing uneasiness and the feared state of mind.
Therefore have the characteristics that safe, oxidation resistance is strong, wholefood without side-effects, anti-corrosive fresh-keeping resists now
Oxidant is paid more and more attention.The fact also turns out that in the food of people's long-term consumption, the toxicity of natural ingredient is remote
Far below artificial synthesized antioxidant toxicity, popular organic food is exactly completely without pollutant, without any in the world
Artificial synthesized food.Countries in the world seek the research of natural, exploitation wide spectrum, efficient, peace from nature in recent years
Full natural becomes one of hot spot in current food additives research field.But general wholefood adds
It is to extract its active ingredient using chemical extraction method from natural materials to form to add agent, but extracts solvent used often
It is chemical reagent, such as ether, methanol etc., though through processing such as volatilizations, it is horizontal not wait how many all some residual quantities.
The content of the invention
The object of the present invention is to provide the comprehensive and stable food additives of a kind of organic solvent-free residual, oxidation resistance
Preparation method.
In order to achieve the above object, the technical scheme is that providing a kind of preparation of natural antioxidative food additive
Method, which is characterized in that concretely comprise the following steps：
The first step：By grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter and lactobacillus bulgaricus with eggplant bottle each
From culture medium on 30~40 DEG C culture 45~50 it is small when, saved backup at 2~6 DEG C；
Second step：By grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter and lactobacillus bulgaricus point obtained by the first step
It is not inoculated into LB culture solutions, grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter, lactobacillus bulgaricus and LB are trained
The weight ratio of nutrient solution is 20：15：5：15：100, in shaking flask when 30-40 DEG C of culture 6-10 is small；
Second step：With temperature it is steam sterilizing 25-35min that 120-125 DEG C of pressure is 0.142-0.152Mpa by fermentation tank, adds
Enter the base-material that ferments, with pasteurization 70 DEG C~80 DEG C sterilize 10-20min, it is described fermentation base-material by it is following in parts by weight
Raw material composition：1-3 parts of catsup leftover bits and pieces, 2-4 parts of Rosa roxburghii Tratt Normal juice leftover bits and pieces, 0.5-2.0 parts of kelp, 2-5 parts of sunflower seed shell,
1-3 parts of dregs of beans, 75-90 parts of 35 parts of murphy juice, 5-7 parts of honey and water, sterilizing postcooling will be trained to 25~40 DEG C obtained by second step
It supports object and presses 0.1~1：100 weight ratio is inoculated into the fermentation base-material；
4th step：Zymotic fluid is centrifuged into 3~8min with speed 1500-2500r/min, take supernatant temperature be 20-25 DEG C, it is true
Reciprocal of duty cycle is that filtrate is concentrated to water content under conditions of 0.001-0.005 megapascal is 20-30wt%, and sterilize 20- at 85-95 DEG C
30min obtains water-soluble natural antioxidative food additive；By the water-soluble natural antioxidative food additive and lecithin
With soybean lecithin with weight ratio 100：5-10：15-25 is mixed, and when 55-65 DEG C of emulsification 16-25 is small, is obtained fat-soluble natural anti-
Aoxidize food additives.
Further, the culture medium of the grape wine spore Hansenula yeast in the first step is by following raw material group in parts by weight
Into：500-800 parts of 30-50 parts of glucose, 4-8 parts of yeast extract, 4-8 parts of peptone, 10-25 parts of agar and distilled water.
Monascus purpureus culture medium in the first step is made of following raw material in parts by weight：Pol is 8-20Brix
80-120 parts of brewer's wort and 1-3 parts of agar.
Pasteur's acetobacter culture medium in the first step is made of following raw material in parts by weight：Glucose 80-120
Part, 8-15 parts of yeast extract, 15-30 parts of calcium carbonate, 15-30 parts of agar and 700-1200 parts of distilled water.
Lactobacillus bulgaricus culture medium in the first step is made of following raw material in parts by weight：Yeast extract 5-
10 parts, 5-10 parts of peptone, 8-15 parts of glucose, 0.1-0.4 parts of potassium dihydrogen phosphate, Tomato juice (50)-(150) part, tween
10-30 parts of 800.3-0.8 parts, 500-1000 parts of distilled water and agar powder.
The LB culture solutions of the second step are made of following raw material in parts by weight：3-10 parts of yeast extract, albumen
800-1200 parts of 5-20 parts of peptone, 3-10 parts of sodium chloride, 10-30 parts of agar and water.
The present invention has selected grape wine to have spore Hansenula yeast (Hanseniaspora uvarum, ACCC20310), purplish red song
Mould (Monascus purpureus, ACCC30140), Pasteur's acetobacter (Acetobac terpas tuerianu5,
ACCC10112), lactobacillus bulgaricus (Lactobacillus bulgaricus, ACCC10638), carries out screening taming training
After supporting, the utilization of composite fermentation technique is cooperateed with, multistage good anaerobic fermentation has obtained various biological metabolism active material.
The natural antioxidative food additive of gained is a kind of yellowish liquid formulation to brown, there is tart flavour, organic solvent-free residual, energy
Enough resist oxidation of a variety of radical ions to food, therefore the comprehensive and stability of its oxidation resistance, total antioxidation
Ability reaches 800-1000U/rml.
Specific embodiment
The invention will be further described with reference to embodiments.
Embodiment 1
A kind of preparation method of natural antioxidative food additive, concretely comprises the following steps：
The first step：By grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter and lactobacillus bulgaricus with eggplant bottle each
From culture medium on 30 DEG C culture 45 it is small when, saved backup at 2 DEG C；
Second step：By grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter and lactobacillus bulgaricus point obtained by the first step
It is not inoculated into LB culture solutions, grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter, lactobacillus bulgaricus and LB are trained
The weight ratio of nutrient solution is 20：15：5：15：100, in shaking flask when 30 DEG C of cultures 6 are small；
Second step：With temperature it is steam sterilizing 25min that 120 DEG C of pressure are 0.142Mpa by fermentation tank, adds in fermentation base-material, use
Pasteurization is made of in 70 DEG C of sterilizing 10min, the fermentation base-material following raw material in parts by weight：Catsup leftover bits and pieces
1 part, 2 parts of Rosa roxburghii Tratt Normal juice leftover bits and pieces, 0.5 part of kelp, 2 parts of sunflower seed shell, 1 part of dregs of beans, 3 parts of murphy juice, 5 parts of honey and water 75
Part, sterilizing postcooling presses 0.1 to 25 DEG C, by culture obtained by second step：100 weight ratio is inoculated into the fermentation base-material；
4th step：By zymotic fluid with speed 1500r/min centrifuge 3min, take supernatant temperature be 20 DEG C, vacuum degree 0.001
Filtrate is concentrated to water content as 30wt% under conditions of megapascal, sterilize 20min at 85 DEG C, obtains water-soluble natural antioxygen helping digestion
Product additive；By the water-soluble natural antioxidative food additive and lecithin and soybean lecithin with weight ratio 100：5：15 is mixed
It closes, when 55 DEG C of emulsifications 16 are small, obtains fat-soluble natural antioxidative food additive.
The culture medium of grape wine spore Hansenula yeast in the first step is made of following raw material in parts by weight：Grape
500 parts of 30 parts of sugar, 4 parts of yeast extract, 4 parts of peptone, 10 parts of agar and distilled water.
Monascus purpureus culture medium in the first step is made of following raw material in parts by weight：Pol is 8Brix's
1 part of 80 parts of brewer's wort and agar.
Pasteur's acetobacter culture medium in the first step is made of following raw material in parts by weight：80 parts of glucose,
700 parts of 8 parts of yeast extract, 15 parts of calcium carbonate, 15 parts of agar and distilled water.
Claims (2)
1. a kind of preparation method of natural antioxidative food additive, which is characterized in that concretely comprise the following steps：The first step：By grape
Wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter and lactobacillus bulgaricus with eggplant bottle on respective culture medium 30
When~40 DEG C of cultures 45~50 are small, saved backup at 2~6 DEG C；
Second step：By grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter and lactobacillus bulgaricus point obtained by the first step
It is not inoculated into LB culture solutions, grape wine spore Hansenula yeast, monascus purpureus, Pasteur's acetobacter, lactobacillus bulgaricus and LB are trained
The weight ratio of nutrient solution is 20：15：5：15：100, in shaking flask when 30-40 DEG C of culture 6-10 is small；
3rd step：With temperature it is steam sterilizing 25-35min that 120-125 DEG C of pressure is 0.142-0.152Mpa by fermentation tank, adds
Enter the base-material that ferments, with pasteurization 70 DEG C~80 DEG C sterilize 10-20min, it is described fermentation base-material by it is following in parts by weight
Raw material composition：1-3 parts of catsup leftover bits and pieces, 2-4 parts of Rosa roxburghii Tratt Normal juice leftover bits and pieces, 0.5-2.0 parts of kelp, 2-5 parts of sunflower seed shell,
1-3 parts of dregs of beans, 75-90 parts of 3-5 parts of murphy juice, 5-7 parts of honey and water, sterilizing postcooling, will be obtained by second steps to 25~40 DEG C
Culture presses 0.1~1：100 weight ratio is inoculated into the fermentation base-material；
4th step：Zymotic fluid is centrifuged into 3~8min with speed 1500-2500r/min, take supernatant temperature be 20-25 DEG C, it is true
Reciprocal of duty cycle is that filtrate is concentrated to water content under conditions of 0.001-0.005 megapascal is 20-30wt%, and sterilize 20- at 85-95 DEG C
30min obtains water-soluble natural antioxidative food additive；By the water-soluble natural antioxidative food additive and lecithin
With soybean lecithin with weight ratio 100：5-10：15-25 is mixed, and when 55-65 DEG C of emulsification 16-25 is small, is obtained fat-soluble natural anti-
Aoxidize food additives.
2. preparation method as described in claim 1, which is characterized in that the LB culture solutions of the second step are by below with weight
The raw material composition of part meter：3-10 parts of yeast extract, 5-20 parts of peptone, 3-10 parts of sodium chloride, 10-30 parts of agar and water 800-
1200 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611038842.1A CN108077710A (en) | 2016-11-23 | 2016-11-23 | A kind of preparation method of natural antioxidative food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611038842.1A CN108077710A (en) | 2016-11-23 | 2016-11-23 | A kind of preparation method of natural antioxidative food additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077710A true CN108077710A (en) | 2018-05-29 |
Family
ID=62170977
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611038842.1A Pending CN108077710A (en) | 2016-11-23 | 2016-11-23 | A kind of preparation method of natural antioxidative food additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077710A (en) |
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2016
- 2016-11-23 CN CN201611038842.1A patent/CN108077710A/en active Pending
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Application publication date: 20180529 |