CN112753930A - Food-grade sulfur dioxide remover and preparation method and application method thereof - Google Patents
Food-grade sulfur dioxide remover and preparation method and application method thereof Download PDFInfo
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Abstract
The invention discloses a food-grade sulfur dioxide remover, which comprises 90-99 parts of Aspergillus niger fermentation liquor and 1-10 parts of food-grade hydrogen peroxide, wherein the Aspergillus niger fermentation liquor is prepared by fermenting 15-20% of corn flour, 0.5-1% of alpha-amylase, 0.1-0.5% of calcium chloride, 0.5-1% of ammonium sulfate, 1-10% of Aspergillus niger seed liquid and 67.5-82.9% of deionized water. The product of the invention combines active substances such as sulfur oxidase, organic acid and the like generated by microbial metabolism with ultra-low concentration food grade hydrogen peroxide by utilizing a microbial fermentation technology to remove sulfur dioxide, sodium sulfite and the like, belongs to a food grade desulfurizer with low cost, environmental protection, safety and convenient use, can ensure the product to be qualified, not only maintains the rights and interests of consumers, but also protects the interests of enterprises.
Description
Technical Field
The invention relates to the technical field of food biochemistry, in particular to a food-grade sulfur dioxide remover and a preparation method and an application method thereof.
Background
The residual index of sulfur dioxide in food is one of indexes for strictly controlling the food quality safety by the national quality control department, and the excessive sulfur dioxide in food can be caused by artificial or non-artificial factors in the processing process of various foods, particularly in agricultural products, the excessive sulfur dioxide directly influences the product export, thereby causing huge economic loss. The oxidation removal of sulfur dioxide is known as the most effective way, and the existing food desulfurization technology, namely desulfurization by a chemical method or catalytic desulfurization by biological enzymes and chloroplasts, has the problems of complex operation, secondary pollution, high cost and the like, and is not suitable for daily desulfurization requirements of food enterprises or families such as edible fungi, bamboo shoots, vegetables, fruits, preserves, rice flour, flour products and the like.
The existing applied desulfurizer has certain application in the field of environmental protection water treatment, but the food-grade sulfur dioxide remover has not been popularized for various reasons and remains in the research stage of laboratories. The main reason is that the desulfurization cost is too high, and food processing enterprises have low profits originally and cannot bear the desulfurization cost.
Therefore, it is an urgent technical problem to be solved by those skilled in the art to provide a food-grade desulfurizing agent with low cost, environmental protection, safety and convenient use to meet the desulfurizing requirement of some enterprises or families.
Disclosure of Invention
In view of the above, the invention provides a food-grade sulfur dioxide remover, which can be widely applied to the desulfurization of edible fungi, konjac powder, preserved fruits, bamboo shoots, yams, vegetables, fruits, rice flour, flour products, traditional Chinese medicinal materials, wood chopsticks and other products needing desulfurization, and is also suitable for SO when sulfides such as sodium metabisulfite, sodium sulfite, sodium thiosulfate and the like are used as a bleaching agent2And (4) removing residues. Can be applied to daily cleaning of food processing enterprises and families.
In order to achieve the purpose, the invention adopts the following technical scheme:
a food-grade sulfur dioxide remover comprises the following raw materials in parts by volume: 90-99 parts of Aspergillus niger fermentation liquid and 1-10 parts of food-grade hydrogen peroxide.
Further, the Aspergillus niger fermentation liquid comprises the following raw materials in percentage by mass: 15-20% of corn flour, 0.5-1% of alpha-amylase, 0.1-0.5% of calcium chloride, 0.5-1% of ammonium sulfate, 1-10% of Aspergillus niger seed liquid and 67.5-82.9% of deionized water.
Further, the mass concentration of the food-grade hydrogen peroxide is 50%, and the food-grade hydrogen peroxide which is sold in the market and has the concentration of 30% is converted according to the corresponding proportion.
Further, the aspergillus niger seed solution is the seed solution of aspergillus niger 3758.
The Aspergillus niger 3758 is purchased from the center of microbial strain resources of the institute of microbiology, Shaanxi province.
The beneficial effect of adopting the further scheme is that: aspergillus niger 3758 is a dominant strain applied in food industry for a long time, has good safety guarantee, and is widely applied to vinegar, tannase and organic acid fermentation. In addition, the strain has strong stress resistance, can survive at 20-35 ℃, can tolerate the pH range of 4.0-11.0, and can generate various organic acids, oxidase and other components beneficial to desulfurization.
The invention also provides a preparation method of the food-grade sulfur dioxide remover, which is characterized by comprising the following steps:
(1) weighing the raw materials according to the weight parts;
(2) adding 1-10 parts of food-grade hydrogen peroxide into the Aspergillus niger fermentation liquor, and uniformly stirring to obtain the food-grade sulfur dioxide remover.
Further, the preparation method of the aspergillus niger fermentation liquor comprises the following steps:
mixing corn flour, alpha-amylase, calcium chloride and water, putting the mixture into a fermentation tank, and adjusting the pH value to liquefy at a constant temperature to obtain liquefied liquid;
detecting the liquefied solution with 0.1% iodine solution, adding ammonium sulfate into the liquefied solution when the iodine solution is not changed into blue or slightly blue, and sterilizing the liquefied solution in a retort at 121 ℃ for 30 min;
thirdly, cooling the fermentation tank to below 35 ℃, inoculating the Aspergillus niger seed liquid into a culture medium of the fermentation tank, and fermenting to obtain fermentation liquid;
fourthly, the fermentation liquor is centrifuged, the supernatant fluid is taken to pass through an active carbon column with 20 to 40 meshes at the flow rate of 5 to 10mL/min, and the effluent liquid is collected, namely the aspergillus niger fermentation liquor.
Furthermore, the preparation method of the aspergillus niger seed liquid comprises the following steps:
1) inoculating Aspergillus niger slant strain on potato slant culture medium with inoculating loop, and standing in constant temperature incubator at 28-35 deg.C for 3-5d to obtain activated slant seed after full spore growth;
2) adding 3-5ml of sterile water into a potato slant culture medium, scraping off spores by using an inoculating loop, and shaking for 5-10min to obtain a spore suspension;
3) inoculating the spore suspension into a potato liquid culture medium according to the volume fraction of 5-10%, performing shake-flask culture at 28-35 ℃ for 2-3d under the condition of 100-.
The beneficial effect of adopting the further scheme is that: the Aspergillus niger fermentation needs to be amplified step by step, and the number of the Aspergillus niger seed liquid obtained by the method is not less than 2 multiplied by 109cfu/mL。
Furthermore, the preparation method of the potato slant culture medium in the step 1) comprises the following steps: cutting peeled potato into small pieces, adding water, boiling for 1h, filtering with 4 layers of gauze, adding sucrose and agar powder into the filtrate, subpackaging with test tubes, sterilizing at 121 deg.C for 20min, and cooling on inclined plane.
Preferably, the preparation method of the potato slant culture medium comprises cutting peeled potato 200g into small pieces, adding 1000ml water, boiling for 1h, filtering with 4 layers of gauze, adding sucrose 20g and agar powder 20g into the filtrate, supplementing to 1000ml with water, adjusting pH to natural, subpackaging with test tubes, sterilizing at 121 deg.C for 20min, and placing on slant for cooling.
Furthermore, the preparation method of the liquid potato culture medium in the step 3) comprises the following steps: cutting peeled potato into small pieces, adding water, boiling for 1 hr, filtering with 4 layers of gauze, adding sucrose into the filtrate, adjusting pH to 7.0, packaging in triangular flask, and sterilizing at 121 deg.C.
Preferably, the preparation method of the potato liquid culture medium comprises the following steps: cutting peeled potato 200g into small pieces, adding 1000ml water, boiling for 1 hr, filtering with 4 layers of gauze, adding sucrose 20g into the filtrate, adding water to 1000ml, adjusting pH to 7.0, packaging in triangular flask, and sterilizing at 121 deg.C.
The beneficial effect of adopting the further scheme is that: the potato liquid culture medium is the most suitable seed culture medium of the Aspergillus niger 3758, and the required amount of seed liquid is small, so that the method for using the culture medium as the seed culture medium is simple, the cost is low, and the growth vigor of the strains is good.
Further, the pH value in the step I is adjusted to 5.5-6.0; the constant temperature liquefaction temperature is 80-90 deg.C, and the constant temperature liquefaction time is 30-60 min.
The beneficial effect of adopting the further scheme is that: under the condition defined by the invention, the corn starch can be liquefied and hydrolyzed to the maximum extent under the action of the alpha-amylase to obtain the carbon source required by the subsequent Aspergillus niger fermentation.
In the third step, the fermentation temperature is 28-32 ℃, the oxygen introduction amount is 0.6-0.8vvm, the stirring speed is 200r/min, the pressure of a fermentation tank is 0.02-0.05MPa, and the fermentation time is 3-5 d.
The beneficial effect of adopting the further scheme is that: is beneficial to the growth of Aspergillus niger and the generation of metabolites.
In the step (IV), the centrifugal rotating speed is 6000-;
the specification of the activated carbon column is 100mm × 1200 mm.
The beneficial effect of adopting the further scheme is that: centrifuging to separate the fermented liquid from thallus to obtain fermented liquid containing several kinds of enzyme and organic acid; the activated carbon column can decolorize the fermentation liquor and remove the redundant saccharides.
The invention also provides an application method of the food-grade sulfur dioxide remover, which comprises the following steps: diluting the desulfurizing agent by 2-10 times, soaking the object to be treated in the diluent for 1-24 hours, taking out, and cleaning with clear water or directly packaging.
The invention has the beneficial effects that: the product of the invention combines active substances such as sulfur oxidase, organic acid and the like generated by microbial metabolism with ultra-low concentration food grade hydrogen peroxide by utilizing a microbial fermentation technology to remove sulfur dioxide, sodium sulfite and the like, belongs to a food grade desulfurizer with low cost, environmental protection, safety and convenient use, can ensure the product to be qualified, not only maintains the rights and interests of consumers, but also protects the interests of enterprises.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Preparation of Aspergillus niger seed liquid
1) Inoculating Aspergillus niger 3758 slant strain on potato slant culture medium with inoculating loop, and standing in constant temperature incubator at 28-35 deg.C for 3-5d to obtain activated slant seed after full growth of spore;
2) cutting 200g of peeled potatoes into small pieces, adding 1000ml of water, boiling for 1h, filtering by 4 layers of gauze, adding 20g of cane sugar and 20g of agar powder into filtrate, supplementing the filtrate to 1000ml with water, naturally adjusting the pH value, subpackaging test tubes, sterilizing at 121 ℃ for 20min, and cooling by placing an inclined plane to obtain a potato inclined plane culture medium; adding 5ml of sterile water into a potato slant culture medium, scraping off spores by using an inoculating loop, and shaking for 5-10min to obtain a spore suspension;
3) cutting 200g of peeled potatoes into small pieces, adding 1000ml of water, boiling for 1 hour, then filtering by 4 layers of gauze, adding 20g of cane sugar into the filtrate, supplementing the filtrate to 1000ml with water, adjusting the pH value to 7.0, subpackaging in triangular flasks, and sterilizing at 121 ℃ to obtain a potato liquid culture medium; inoculating the spore suspension into a potato liquid culture medium according to the volume fraction of 5%, performing shake-flask culture for 2-3d under the conditions of 28-35 ℃ and 100-200r/min, taking out after mycelium pellets grow to obtain an Aspergillus niger seed solution, and storing the Aspergillus niger seed solution in a refrigerator at 4 ℃.
Example 2
Food-grade sulfur dioxide removing agent
(1) Weighing 1.5kg of corn flour, 0.1kg of alpha-amylase, 0.01kg of calcium chloride, 0.05kg of ammonium sulfate, 1kg of Aspergillus niger 3758 seed solution and 73.4kg of deionized water;
(2) mixing corn flour, alpha-amylase, calcium chloride and water, putting into a fermentation tank, adjusting pH to 5.5, and liquefying at 85 deg.C for 60min to obtain liquefied solution;
(3) detecting the liquefied solution with 0.1% iodine solution, adding ammonium sulfate into the liquefied solution, and sterilizing at 121 deg.C for 30 min;
(4) cooling the fermentation tank to 33 ℃, inoculating the Aspergillus niger seed liquid into a culture medium of the fermentation tank, and fermenting at 32 ℃, oxygen introduction amount of 0.6vvm, stirring speed of 200r/min, fermentation tank pressure of 0.05MPa and fermentation time of 3d to obtain fermentation liquid;
(5) and (3) centrifuging the fermentation liquor at 6000r/min for 10min, taking the supernatant, passing through a 40-mesh activated carbon column (the specification is 100mm × 1200mm) at the flow rate of 5mL/min, collecting 6.3L of the effluent, adding 63mL of 50% of food-grade hydrogen peroxide (the mass concentration of the hydrogen peroxide is 50%), and uniformly stirring to obtain the food-grade sulfur dioxide remover.
Example 3
Food-grade sulfur dioxide removing agent
(1) Weighing 20kg of corn flour, 1kg of alpha-amylase, 0.1kg of calcium chloride, 0.5kg of ammonium sulfate, 1kg of Aspergillus niger 3758 seed liquid and 77.4kg of deionized water;
(2) mixing corn flour, alpha-amylase, calcium chloride and water, putting into a fermentation tank, adjusting pH to 6.0, and liquefying at 90 deg.C for 30min to obtain liquefied solution;
(3) detecting the liquefied solution with 0.1% iodine solution, adding ammonium sulfate into the liquefied solution, and sterilizing at 121 deg.C for 30 min;
(4) cooling the fermentation tank to 33 ℃, inoculating the Aspergillus niger seed liquid into a culture medium of the fermentation tank, and fermenting at 28 ℃, oxygen introduction amount of 0.8vvm, stirring speed of 200r/min, fermentation tank pressure of 0.05MPa and fermentation time of 5d to obtain fermentation liquid;
(5) and (3) centrifuging the fermentation liquor at 6000r/min for 10min, taking the supernatant, passing through a 20-mesh activated carbon column (the specification is 100mm × 1200mm) at the flow rate of 10mL/min, collecting 71L of the effluent, adding 7.1L 50% of food-grade hydrogen peroxide (the mass concentration of the hydrogen peroxide is 50%), and uniformly stirring to obtain the food-grade sulfur dioxide remover.
(6) The desulfurizer is applied to the processing of the konjac fine powder, heterocyclic nodes are removed by washing with wine, and the sulfur dioxide can be reduced to 10 +/-0.6 mg/kg from the original 2400mg/kg by adding 1% of the desulfurizer.
Example 4
Food-grade sulfur dioxide removing agent
(1) Weighing 12.6kg of corn flour, 0.7kg of alpha-amylase, 0.07kg of calcium chloride, 0.35kg of ammonium sulfate, 3.5kg of Aspergillus niger 3758 seed liquid and 52.83kg of deionized water;
(2) mixing corn flour, alpha-amylase, calcium chloride and water, putting into a fermentation tank, adjusting pH to 6.0, and liquefying at 90 deg.C for 30min to obtain liquefied solution;
(3) detecting the liquefied solution with 0.1% iodine solution, adding ammonium sulfate into the liquefied solution, and sterilizing at 121 deg.C for 30 min;
(4) cooling the fermentation tank to 33 ℃, inoculating the Aspergillus niger seed liquid into a culture medium of the fermentation tank, and fermenting at the fermentation temperature of 30 ℃, the oxygen introduction amount of 0.7vvm, the stirring speed of 200r/min, the tank pressure of the fermentation tank of 0.05MPa and the fermentation time of 4d to obtain a fermentation liquid;
(5) and (3) centrifuging the fermentation liquor at 6000r/min for 10min, taking the supernatant, passing through a 20-mesh activated carbon column (the specification is 100mm × 1200mm) at the flow rate of 8mL/min, collecting 45L of the effluent, adding 2.25L of 50% of food-grade hydrogen peroxide (the mass concentration of the hydrogen peroxide is 50%), and uniformly stirring to obtain the food-grade sulfur dioxide remover.
(6) The desulfurizer is applied to the desulfurization of the traditional Chinese medicine decoction pieces, 300ml of the desulfurizer is diluted to 2000ml, 100g of the dried astragalus membranaceus slices are weighed and soaked in the desulfurizer for 24 hours, and the sulfur dioxide content is reduced from 368mg/kg to 5.61 mg/kg. .
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A food-grade sulfur dioxide remover is characterized by comprising the following raw materials in parts by volume: 90-99 parts of Aspergillus niger fermentation liquid and 1-10 parts of food-grade hydrogen peroxide.
2. The food-grade sulfur dioxide remover according to claim 1, wherein the Aspergillus niger fermentation broth comprises the following raw materials in percentage by mass: 15-20% of corn flour, 0.5-1% of alpha-amylase, 0.1-0.5% of calcium chloride, 0.5-1% of ammonium sulfate, 1-10% of Aspergillus niger seed liquid and 67.5-82.9% of deionized water.
3. The Aspergillus niger 3758 seed solution of claim 2, wherein the Aspergillus niger is the Aspergillus niger 3758 seed solution.
4. A preparation method of a food-grade sulfur dioxide remover is characterized by comprising the following steps:
(1) weighing the raw materials according to the weight fraction of any one of claims 1 to 3;
(2) adding 1-10 parts of food-grade hydrogen peroxide into the Aspergillus niger fermentation liquor, and uniformly stirring to obtain the food-grade sulfur dioxide remover.
5. The preparation method of the food-grade sulfur dioxide removing agent according to claim 4, wherein the preparation method of the Aspergillus niger fermentation liquid comprises the following steps:
mixing corn flour, alpha-amylase, calcium chloride and water, putting the mixture into a fermentation tank, and adjusting the pH value to liquefy at a constant temperature to obtain liquefied liquid;
detecting the liquefied solution with 0.1% iodine solution, adding ammonium sulfate into the liquefied solution when the iodine solution is not changed into blue or slightly blue, and sterilizing the liquefied solution in a retort at 121 ℃ for 30 min;
thirdly, cooling the fermentation tank to below 35 ℃, inoculating the Aspergillus niger seed liquid into a culture medium of the fermentation tank, and fermenting to obtain fermentation liquid;
fourthly, the fermentation liquor is centrifuged, the supernatant fluid is taken to pass through an active carbon column with 20 to 40 meshes at the flow rate of 5 to 10mL/min, and the effluent liquid is collected, namely the aspergillus niger fermentation liquor.
6. The preparation method of the food-grade sulfur dioxide removing agent according to claim 5, wherein the preparation method of the Aspergillus niger seed solution comprises the following steps:
1) inoculating Aspergillus niger slant strain on potato slant culture medium with inoculating loop, and standing in constant temperature incubator at 28-35 deg.C for 3-5d to obtain activated slant seed after full spore growth;
2) adding 3-5ml of sterile water into a potato slant culture medium, scraping off spores by using an inoculating loop, and shaking for 5-10min to obtain a spore suspension;
3) inoculating the spore suspension into a potato liquid culture medium according to the volume fraction of 5-10%, performing shake-flask culture at 28-35 ℃ for 2-3d under the condition of 100-.
7. The preparation method of the food-grade sulfur dioxide removing agent according to claim 6, wherein the preparation method of the potato slant culture medium in the step 1) comprises the following steps: cutting peeled potato into small pieces, adding water, boiling for 1h, filtering with 4 layers of gauze, adding sucrose and agar powder into the filtrate, subpackaging with test tubes, sterilizing at 121 deg.C for 20min, and cooling on inclined plane.
8. The preparation method of the food-grade sulfur dioxide removing agent according to claim 6, wherein the preparation method of the potato liquid culture medium in the step 3) comprises the following steps: cutting peeled potato into small pieces, adding water, boiling for 1 hr, filtering with 4 layers of gauze, adding sucrose into the filtrate, adjusting pH to 7.0, packaging in triangular flask, and sterilizing at 121 deg.C.
9. The preparation method of the food-grade sulfur dioxide remover according to claim 5, wherein the pH in the step (i) is adjusted to 5.5-6.0; the constant temperature liquefaction temperature is 80-90 deg.C, and the constant temperature liquefaction time is 30-60 min.
In the third step, the fermentation temperature is 28-32 ℃, the oxygen introduction amount is 0.6-0.8vvm, the stirring speed is 200r/min, the pressure of a fermentation tank is 0.02-0.05MPa, and the fermentation time is 3-5 d.
In the step (IV), the centrifugal rotating speed is 6000-;
the specification of the activated carbon column is 100mm × 1200 mm.
10. An application method of a food-grade sulfur dioxide remover is characterized by comprising the following steps: diluting the desulfurizing agent of any one of claims 1 to 3 by 2 to 10 times, then soaking the object to be treated in the diluent for 1 to 24 hours, taking out, and washing with clear water or directly packaging.
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