CN108486005A - The preparation method and application of antioxidant of microbial food - Google Patents
The preparation method and application of antioxidant of microbial food Download PDFInfo
- Publication number
- CN108486005A CN108486005A CN201810228742.8A CN201810228742A CN108486005A CN 108486005 A CN108486005 A CN 108486005A CN 201810228742 A CN201810228742 A CN 201810228742A CN 108486005 A CN108486005 A CN 108486005A
- Authority
- CN
- China
- Prior art keywords
- parts
- antioxidant
- powder
- strain
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 45
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 34
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 34
- 230000000813 microbial effect Effects 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000008669 Hedera helix Species 0.000 claims abstract description 8
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 8
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 8
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 8
- 240000003152 Rhus chinensis Species 0.000 claims abstract description 7
- 235000014220 Rhus chinensis Nutrition 0.000 claims abstract description 7
- 239000008223 sterile water Substances 0.000 claims abstract description 7
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 6
- 241000190984 Rhodospirillum rubrum Species 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 6
- 241000605008 Spirillum Species 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 230000003647 oxidation Effects 0.000 claims abstract description 4
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 4
- 239000012530 fluid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000007800 oxidant agent Substances 0.000 claims 1
- 230000001590 oxidative effect Effects 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 5
- 231100000252 nontoxic Toxicity 0.000 abstract description 4
- 230000003000 nontoxic effect Effects 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 239000013586 microbial product Substances 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 description 21
- 241001465754 Metazoa Species 0.000 description 12
- 239000003814 drug Substances 0.000 description 9
- 241000699666 Mus <mouse, genus> Species 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- 229940079593 drug Drugs 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 231100000419 toxicity Toxicity 0.000 description 4
- 230000001988 toxicity Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 241000699670 Mus sp. Species 0.000 description 2
- 230000003035 anti-peroxidant effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019261 food antioxidant Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 241000521257 Hydrops Species 0.000 description 1
- 206010020565 Hyperaemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 238000012449 Kunming mouse Methods 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000007059 acute toxicity Effects 0.000 description 1
- 231100000403 acute toxicity Toxicity 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 210000003484 anatomy Anatomy 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002567 autonomic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000037308 hair color Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000006101 laboratory sample Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000004888 thoracic abdominal cavity Anatomy 0.000 description 1
- 210000000115 thoracic cavity Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- 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)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method and applications of antioxidant of microbial food, belong to microbial product technical field.It includes the following steps：Prepare strain stoste：Bifidobacterium, red spirillum, Rhodospirillum rubrum and saccharomyces cerevisiae are cultivated respectively, by the strain after culture by weight 10 30:15‑40:20‑45:10 25 are mixed to get strain stoste；Prepare fermentation base-material：Fermentation base-material is mixed by the raw material of following parts by weight：0.05 1 parts of Semen Lablab Album powder, 0.2 1 parts of glutinous rice flour, 25 parts of purple sweet potato powder, 0.5 1.5 parts of grape pip powder, 0.05 0.2 parts of nutgall powder, 14 parts of wheat bran, 70 95 parts of sterile water；Fermentation, centrifugation sterilizing, thus obtaining the product.Antioxidant of microbial food prepared by the method for the present invention is a kind of liquid preparation, various biological metabolism activated product is obtained, rich in a variety of nutriments, with at low cost, oxidation resistance is strong, it is nontoxic, meet pollution-free food safety requirements, be worth promoting, there is good application prospect.
Description
Technical field
The present invention relates to microbial product technical fields, and in particular to a kind of preparation method of antioxidant of microbial food
And application.
Background technology
For food in storage, processing and the process of circulation, the grease type component in food is vulnerable to the oxygen of oxygen in air
Change acts on, and changes colour so as to cause food spoiled, generates harmful substance, lead to food spoilage.Thus, usually it is required in food
Antioxidant is added, to ensure people's safe edible.
And existing food antioxidant causes cost higher, and safety cannot be protected due to working condition harshness
Card.
There is the preparation method compared with strong anti-oxidation, safe and non-toxic antioxidant of microbial food to have because the invention is a kind of
There is prodigious practical value.
Invention content
The present invention provides the preparation method of antioxidant of microbial food, can solve the above problem in the prior art.
The present invention provides a kind of preparation methods of antioxidant of microbial food, include the following steps：
(1) strain stoste is prepared：Bifidobacterium, red spirillum, Rhodospirillum rubrum and saccharomyces cerevisiae are cultivated respectively, will be trained
Strain after supporting is by weight 10-30:15-40:20-45:10-25 is mixed to get strain stoste；
(2) fermentation base-material is prepared：Fermentation base-material is mixed by the raw material of following parts by weight：0.05-1 parts of Semen Lablab Album powder,
It is 0.2-1 parts of glutinous rice flour, 2-5 parts of purple sweet potato powder, 0.5-1.5 parts of grape pip powder, 0.05-0.2 parts of nutgall powder, 1-4 parts of wheat bran, sterile
70-95 parts of water；
(3) by strain stoste and fermentation base-material by weight 15-35:It is put into fermentation tank after 100-180 mixing, in 95-
Sealed fermenting 10-15 days, obtains zymotic fluid at 115 DEG C；
(4) zymotic fluid is centrifuged, abandons sediment, collected supernatant, then sterilize anti-oxidant to get microbial food
Agent.
Preferably, the weight ratio of step (1) strain is 25:30:40:18.
Preferably, the weight ratio of step (1) strain is 20:35:25:12.
Preferably, the fermentation base-material is mixed by the raw material of following parts by weight：0.5 part of Semen Lablab Album powder, glutinous rice flour 0.8
Part, 4 parts of purple sweet potato powder, 1 part of grape pip powder, 0.1 part of nutgall powder, 4 parts of wheat bran, 90 parts of sterile water.
Preferably, the strain stoste of step (3) and fermentation base-material weight ratio are 20:160.
Preferably, the fermentation temperature of step (3) is 105 DEG C.
The antioxidant of microbial food prepared using the above method is for preventing Food Oxidation.
Compared with prior art, the beneficial effects of the invention are as follows：Microbial food prepared by the method for the present invention is anti-oxidant
Agent is a kind of liquid preparation, has obtained various biological metabolism activated product, is rich in a variety of nutriments, is had at low cost, anti-
Oxidability is strong, nontoxic, meets pollution-free food safety requirements, is worth promoting, and has good application prospect.
Specific implementation mode
The specific implementation mode of the present invention is described in detail below, it is to be understood that protection scope of the present invention is not
It is restricted by specific implementation.Based on the embodiments of the present invention, those of ordinary skill in the art are not making creativeness
The every other embodiment obtained under the premise of labour, shall fall within the protection scope of the present invention.
Embodiment 1：
The preparation method of antioxidant of microbial food, includes the following steps：
(1) strain stoste is prepared：Bifidobacterium, red spirillum, Rhodospirillum rubrum and saccharomyces cerevisiae are cultivated respectively, will be trained
Strain after supporting is by weight 25:30:40:18 are mixed to get strain stoste；
(2) fermentation base-material is prepared：Fermentation base-material is mixed by the raw material of following parts by weight：0.5 part of Semen Lablab Album powder, glutinous rice
0.8 part of powder, 4 parts of purple sweet potato powder, 1 part of grape pip powder, 0.1 part of nutgall powder, 4 parts of wheat bran, 90 parts of sterile water；
(3) by strain stoste and fermentation base-material by weight 20:It is put into fermentation tank after 160 mixing, it is closed at 105 DEG C
Fermentation 14 days, obtains zymotic fluid；
(4) zymotic fluid is centrifuged, abandons sediment, collected supernatant, then sterilize anti-oxidant to get microbial food
Agent.
Embodiment 2：
The preparation method of antioxidant of microbial food, includes the following steps：
(1) strain stoste is prepared：Bifidobacterium, red spirillum, Rhodospirillum rubrum and saccharomyces cerevisiae are cultivated respectively, will be trained
Strain after supporting is by weight 20:35:25:12 are mixed to get strain stoste；
(2) fermentation base-material is prepared：Fermentation base-material is mixed by the raw material of following parts by weight：0.5 part of Semen Lablab Album powder, glutinous rice
0.8 part of powder, 4 parts of purple sweet potato powder, 1 part of grape pip powder, 0.1 part of nutgall powder, 4 parts of wheat bran, 90 parts of sterile water；
(3) by strain stoste and fermentation base-material by weight 15:It is put into fermentation tank after 180 mixing, it is closed at 100 DEG C
Fermentation 14 days, obtains zymotic fluid；
(4) zymotic fluid is centrifuged, abandons sediment, collected supernatant, then sterilize anti-oxidant to get microbial food
Agent.
Embodiment 3：
The preparation method of antioxidant of microbial food, includes the following steps：
(1) strain stoste is prepared：Bifidobacterium, red spirillum, Rhodospirillum rubrum and saccharomyces cerevisiae are cultivated respectively, will be trained
Strain after supporting is by weight 15:25:35:23 are mixed to get strain stoste；
(2) fermentation base-material is prepared：Fermentation base-material is mixed by the raw material of following parts by weight：0.8 part of Semen Lablab Album powder, glutinous rice
0.7 part of powder, 3 parts of purple sweet potato powder, 1.2 parts of grape pip powder, 0.15 part of nutgall powder, 2 parts of wheat bran, 85 parts of sterile water；
(3) by strain stoste and fermentation base-material by weight 18:It is put into fermentation tank after 150 mixing, it is closed at 95 DEG C
Fermentation 10 days, obtains zymotic fluid；
(4) zymotic fluid is centrifuged, abandons sediment, collected supernatant, then sterilize anti-oxidant to get microbial food
Agent.
Generally, additive amount of the antioxidant of microbial food that prepared by the present invention in food is 0.1-4%.
1, in order to verify antioxidant of microbial food of the invention to the antioxidant effect of food, we are to embodiment 1-
Product obtained by 3 is tested, and the antioxidant in embodiment is added according to the 0.4% of liquid food weight, right
Ratio is certain commercially available natural, and the results are shown in Table 1.
The anti peroxidation of lipid rate of 1 each embodiment of table
| Group | Anti peroxidation of lipid rate/% |
| Embodiment 1 | 93.3 |
| Embodiment 2 | 82.1 |
| Embodiment 3 | 84.6 |
| Comparative example | 70.5 |
2, each ingredient of antioxidant of microbial food made from embodiment 1 is detected, the results are shown in Table 2：
The antioxidant of microbial food constituent analysis of 2 embodiment 1 of table
3, animal toxicology is tested
3.1 experiment purpose
To the antioxidant of microbial food of embodiment 1, solid powder is then conventionally made, and acute to its
Toxicity makes evaluation.
3.2 experiment material
3.2.1 test medicine：Powder made of the antioxidant of microbial food of embodiment 1.
3.2.2 experimental animal：Kun Ming mice, weight 20g-25g, half male and half female are moved by Heilongjiang University of Chinese Medicine
Object experimental center provides.
3.2.3 prepared by laboratory sample：A certain amount of powder is weighed, is put into mortar and is ground into fine powder, water is added to mix well, is made
At certain density drug suspension.Fine drug powder weight of the dosage by animal per kg body weight calculates.
3.3 method
3.3.1 trial test：20 mouse are randomly divided into 2 groups, every group 10, half male and half female, ig is administered after fasting 16h.
Administration group mouse with biggest quality concentration (0.6g/mL), ig administration can bear maximum volume (40mL/kg), 2 minor tick 6h to
Give drug suspension.Blank group ig equivalent distilled water.As a result successive administration 14d shows whole mouse survivals, fail to measure this by
Object LD50 values are tried, prompt the tested material toxicity very low, foundation《Chinese medicine, natural drug studies on acute toxicity technological guidance's principle》Change
It is administered with maximum dosage-feeding.
3.3.2 the measurement of maximum dosage-feeding：It presses mass of object and divides 2 groups (administration group and control groups) at random, every group 20,
Half male and half female.After fasting 16h, mouse ig gives tested material biggest quality concentration 0.6g/mL and maximum ig administration volumes 40mL/
Kg, daily ig are administered 2 times, are spaced 6h.Blank group ig equivalent distilled water.It is observed continuously in 4h after administration, daily morning and afternoon is respectively seen
It examines 1 time, 14d is observed continuously.Observe animal body quality, the state of mind, hair color, autonomic activities, breathing, diet, two just, mouth and nose point
The general states such as secretion, and the appearance of record symptom, recovery and death time in detail.Weight measures：Buy day, animal packet
When, measured 1 time every 2d after administration, when animal dissect, measures 1 time.Entire off-test next day animal dislocation is put to death, and is carried out
Dissection.Animal appearance, each internal organs of whole body are visually observed when dissect, make histopathological examination if noting abnormalities.
3.3.3 all data of data processing withIt indicates, comparison among groups are examined using t, are carried out using SPSS17.0
Data analysis.
3.4 experimental result
3.4.1 to the influence of mouse weight
For each group animal to difference trend when off-test, is not showed before experiment, each animal subject weight is in one
The growth for determining degree illustrates the growth for not influencing animal subject after tested material ig is administered, the results are shown in Table 3, table 4.
3.4.2 toxic reaction
From the administration same day up to off-test, mouse is in good condition, and activity and diet are acted normally, and hair frontlighting is bright,
Formed stools do not occur animal dead situation, also do not observe apparent abnormal response situation.
It is 48g/kg to calculate and always give within 24 hours dose, and the clinical day dosage of adult's (pressing 70kg batheroom scales) is 30g/
70kg (i.e. 0.43g/kg) extrapolates being equivalent to the multiple (multiple=48/0.43=111 times) of clinical day dosage and be more than
100 times, show that the Chinese medicine composition toxicity is relatively low, safe range is big.
3.4.3 to the influence of mouse Histopathology
Off-test next day, all animals have carried out gross anatomy observation, and naked eyes do not find that volume, face occurs in organ
The changes such as color, quality.Especially observe the important organs such as brain, the heart, liver, spleen, lung, kidney, have no bleeding, hyperemia, exudation, ulcer,
Perforation, inflammation, thoracic cavity, abdominal cavity and cavum pericardiale show that the Chinese medicine composition toxicity is relatively low, safe range is big without hydrops.
Table 3 to male mice weight influence (N=10)
Table 4 to female mice weight influence (N=10)
Antioxidant of microbial food prepared by the method for the present invention is a kind of liquid preparation, has obtained various biological generation
It thanks to activated product, is rich in a variety of nutriments, have that at low cost, oxidation resistance is strong, nontoxic, meet pollution-free food safety
It is required that being worth promoting, there is good application prospect.
Although preferred embodiments of the present invention have been described, it is created once a person skilled in the art knows basic
Property concept, then additional changes and modifications may be made to these embodiments.So it includes excellent that the following claims are intended to be interpreted as
It selects embodiment and falls into all change and modification of the scope of the invention.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
God and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (7)
1. the preparation method of antioxidant of microbial food, which is characterized in that include the following steps：
(1) strain stoste is prepared：Bifidobacterium, red spirillum, Rhodospirillum rubrum and saccharomyces cerevisiae are cultivated respectively, after culture
Strain by weight 10-30:15-40:20-45:10-25 is mixed to get strain stoste；
(2) fermentation base-material is prepared：Fermentation base-material is mixed by the raw material of following parts by weight：0.05-1 parts of Semen Lablab Album powder, glutinous rice
0.2-1 parts of powder, 2-5 parts of purple sweet potato powder, 0.5-1.5 parts of grape pip powder, 0.05-0.2 parts of nutgall powder, 1-4 parts of wheat bran, sterile water
70-95 parts；
(3) by strain stoste and fermentation base-material by weight 15-35:It is put into fermentation tank after 100-180 mixing, at 95-115 DEG C
Lower sealed fermenting 10-15 days, obtains zymotic fluid；
(4) zymotic fluid is centrifuged, abandons sediment, collected supernatant, then sterilize to get antioxidant of microbial food.
2. the preparation method of antioxidant of microbial food as described in claim 1, which is characterized in that step (1) strain
Weight ratio is 25:30:40:18.
3. the preparation method of antioxidant of microbial food as described in claim 1, which is characterized in that step (1) strain
Weight ratio is 20:35:25:12.
4. the preparation method of antioxidant of microbial food as described in claim 1, which is characterized in that the fermentation base-material by
The raw material of following parts by weight mixes：0.5 part of Semen Lablab Album powder, 4 parts of purple sweet potato powder, 1 part of grape pip powder, is not eaten 0.8 part of glutinous rice flour
0.1 part of sub- powder, 4 parts of wheat bran, 90 parts of sterile water.
5. the preparation method of antioxidant of microbial food as described in claim 1, which is characterized in that the strain of step (3)
Stoste and fermentation base-material weight ratio are 20:160.
6. the preparation method of antioxidant of microbial food as described in claim 1, which is characterized in that the fermentation of step (3)
Temperature is 105 DEG C.
7. the application of antioxidant of microbial food, which is characterized in that resisted by any microbial foods of claim 1-6
Antioxidant of microbial food prepared by the preparation method of oxidant is for preventing Food Oxidation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810228742.8A CN108486005A (en) | 2018-03-20 | 2018-03-20 | The preparation method and application of antioxidant of microbial food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810228742.8A CN108486005A (en) | 2018-03-20 | 2018-03-20 | The preparation method and application of antioxidant of microbial food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108486005A true CN108486005A (en) | 2018-09-04 |
Family
ID=63318591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810228742.8A Pending CN108486005A (en) | 2018-03-20 | 2018-03-20 | The preparation method and application of antioxidant of microbial food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108486005A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432423A (en) * | 2019-07-24 | 2019-11-12 | 芜湖职业技术学院 | A kind of antioxidant of microbial food and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2472790A (en) * | 2009-08-18 | 2011-02-23 | Laurence Christian Hayes | Dermatological preparations comprising microbes. |
| CN103555421A (en) * | 2013-11-04 | 2014-02-05 | 上海绿博生物科技发展有限公司 | Microorganism antioxidant of edible vegetable fat as well as preparation method thereof |
| CN105105285A (en) * | 2015-08-26 | 2015-12-02 | 上海亨康生物科技有限公司 | Food antioxidant prepared from natural product extract |
| CN106261460A (en) * | 2016-08-16 | 2017-01-04 | 梅庆波 | A kind of preparation method of food antioxidant |
-
2018
- 2018-03-20 CN CN201810228742.8A patent/CN108486005A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2472790A (en) * | 2009-08-18 | 2011-02-23 | Laurence Christian Hayes | Dermatological preparations comprising microbes. |
| CN103555421A (en) * | 2013-11-04 | 2014-02-05 | 上海绿博生物科技发展有限公司 | Microorganism antioxidant of edible vegetable fat as well as preparation method thereof |
| CN105105285A (en) * | 2015-08-26 | 2015-12-02 | 上海亨康生物科技有限公司 | Food antioxidant prepared from natural product extract |
| CN106261460A (en) * | 2016-08-16 | 2017-01-04 | 梅庆波 | A kind of preparation method of food antioxidant |
Non-Patent Citations (2)
| Title |
|---|
| 兰金等: "《酿造优质葡萄酒》", 30 April 2008, 中国农业大学出版社 * |
| 方立超等: "光合细菌抗氧化特性的体外实验研究", 《解放军预防医学杂志》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432423A (en) * | 2019-07-24 | 2019-11-12 | 芜湖职业技术学院 | A kind of antioxidant of microbial food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Akoja et al. | Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder | |
| CN102106395B (en) | Milk beverage containing highland barley and preparation method thereof | |
| CN108576772A (en) | A kind of anti-oxidant yolk low fat mayonnaise and preparation method thereof | |
| CN102389105B (en) | Mushroom-meat mixed food and preparation method thereof | |
| CN109303220A (en) | A kind of astaxanthin functional sport drink and preparation method thereof | |
| CN1150600A (en) | Health-care drinking wine containing spirulina components | |
| CN1079429C (en) | Spirulina health-care liquor | |
| CN109156602A (en) | A kind of laying hen compound premixed feed and preparation method thereof extending egg shelf life | |
| CN103948023B (en) | The health food of a kind of develop immunitypty and improving water flood and two-step fermentation preparation method thereof | |
| CN104000192B (en) | A kind of functional food and two-step fermentation preparation method thereof releasing the pressure and regulate stomach | |
| Khosravi-Darani et al. | Effect of Arthrospira platensis on the shelf life, sensorial and rheological properties of strudel | |
| CN107712619B (en) | Barley green juice powder noodles and preparation method thereof | |
| CN110447740A (en) | Rosa roxburghii Tratt honey tea and preparation method thereof | |
| CN102240060B (en) | Food preservative and sausage using same | |
| CN103932181A (en) | Functional food for relieving pressure and improving memory and secondary fermentation preparation method thereof | |
| CN108486005A (en) | The preparation method and application of antioxidant of microbial food | |
| KR101517899B1 (en) | Cookie containing Peucedani Radixa extract powder and preparation method thereof | |
| CN108201122A (en) | With the Cordyceps militaris composition and preparation method for improving intestinal microflora effect | |
| CN103932179A (en) | Health food for relieving stress and protecting liver and two-step fermentation preparation method of health food | |
| CN108497282A (en) | Triticale steamed bun premixed powder and its manufacture craft | |
| CN105010997A (en) | Semi-dried low-protein noodle and preparation method of the semi-dried low-protein noodle | |
| CN109924503A (en) | A kind of functionality linseed oil compound powder and preparation method thereof | |
| CN113907112B (en) | Bread improver, whole wheat bread and preparation method of whole wheat bread | |
| CN110915857A (en) | Wheat seedling green juice brown sugar fried dough twists and preparation method thereof | |
| CN109287903A (en) | High protein tremella rice milk beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180904 |