CN113355378A - 一种r-多糖发酵液及其发酵方法、抑菌应用、含有r-多糖发酵液的食品防腐剂 - Google Patents
一种r-多糖发酵液及其发酵方法、抑菌应用、含有r-多糖发酵液的食品防腐剂 Download PDFInfo
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- CN113355378A CN113355378A CN202110636330.XA CN202110636330A CN113355378A CN 113355378 A CN113355378 A CN 113355378A CN 202110636330 A CN202110636330 A CN 202110636330A CN 113355378 A CN113355378 A CN 113355378A
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Abstract
本发明涉及发酵液领域,公开了一种R‑多糖发酵液及其发酵方法、抑菌应用、含有R‑多糖发酵液的食品防腐剂,所述R‑多糖发酵液以重量份计包括6‑8份白及;7‑9份白木通;8‑10份金樱子;8‑10份沙棘;2‑6份蜂花粉;3‑7份竹叶。所述方法为(1)按比例称取上述物质,清洗;(2)沥干处理;(3)置于浸渍罐浸渍,提取浸渍液;(4)发酵;(5)酶解:按比例取多聚半乳糖醛酸酶进行酶水解,得到粗制R‑多糖半成品发酵液;(6)将酶解半成品R‑多糖发酵液过滤,经过滤得到清澈透明的R‑多糖发酵液。本发明解决了现有技术中对黄曲霉毒素及其他真菌的抑菌效果差,且毒副作用大的问题,具有成本低,环保,无毒副作用的优点。
Description
技术领域
本发明属于发酵液领域,更具体地涉及一种R-多糖发酵液及其发酵方法、抑菌应用、含有R-多糖发酵液的食品防腐剂。
背景技术
发酵液,指的是液体培养基接入微生物菌种,经过一段时间培养后,微生物利用培养基中的营养成分,合成菌体及分泌产物,这种经微生物代谢后的液体叫发酵液。
1993年黄曲霉毒素被世界卫生组织(WHO)的癌症研究机构划定为1类致癌物,是一种毒性极强的剧毒物质。黄曲霉毒素的危害性在于对人及动物肝脏组织有破坏作用,严重时,可导致肝癌甚至死亡。在天然污染的食品中以黄曲霉毒素b1最为多见。其毒性和致癌性也最强。黄曲霉毒素存在于土壤,动植物,各种坚果,特别是花生和核桃中。在玉米,通心粉,调味品牛奶,奶制品,食用油等制品中也经常发现黄曲霉毒素。
对于这种毒素,最好的防治方法是预防粮食等食物的霉变。消除毒素的主要方法是加碱破坏毒素,加热到268℃-269℃时黄曲霉毒素开始分解破坏。目前针对黄曲霉毒素的更加简便环保低成本的生物方法鲜有报道。
发明内容
为解决现有技术中对黄曲霉毒素及其他真菌的抑菌生物抑菌效果差,且毒副作用大的问题,本发明提供一种R-多糖发酵液及其发酵方法、抑菌应用、含有R-多糖发酵液的食品防腐剂。
本发明采用的具体方案为:
一种R-多糖发酵液,所述R-多糖发酵液以重量份计包括6-8份白及;7-9份白木通;8-10份金樱子;8-10份沙棘;2-6份蜂花粉;3-7份竹叶。
一种R-多糖发酵液的发酵方法,所述发酵方法包括以下步骤:
(1)按比例称取白及、白木通、金樱子、沙棘、蜂花粉、竹叶;加入纯净水进行清洗;
(2)将清洗好的原料进行沥干处理;
(3)沥干后的混合物质置于浸渍罐浸渍,浸渍完成后提取浸渍液;
(4)发酵:按比例取聚丙烯酰胺,磷酸氢二钠,离子交换树脂,不溶性聚乙烯聚吡咯烷酮,乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵;
(5)酶解:按比例取多聚半乳糖醛酸酶进行酶水解,得到粗制R-多糖半成品发酵液;
(6)将酶解半成品R-多糖发酵液过滤,经过滤得到清澈透明的R-多糖发酵液。
所述步骤(3)浸渍的条件为将混合物质加入浸渍罐压平压实;将饮用纯净水注入浸渍罐中,升温至33-35℃,保持32-34个小时;后将温度降至22-25℃,保持常温,自然浸渍140-145小时。
所述步骤(4)发酵步骤中,按重量份计,取0.5-1.5份聚丙烯酰胺,1-2份磷酸氢二钠,1-1.5份离子交换树脂,1-3份不溶性聚乙烯聚吡咯烷酮,6-8份乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵。
所述步骤(4)中发酵的条件为温度:45℃-50℃,品温控制:31-32℃。
所述步骤(4)中的发酵时间为36小时。
所述步骤(5)中酶解在品温降至28℃-30℃时进行。
所述步骤(6)将酶解半成品R-多糖发酵液利用活性白土在压力为6.0-6.5mpa条件下过滤,经过滤得到清澈透明的纯品R-多糖发酵液。
另一方面,本发明提供一种R-多糖发酵液的抑菌应用。
一种含有R-多糖发酵液的食品防腐剂,所述食品防腐剂以重量份计包括R-多糖发酵液8-10份;抗坏血酸6-9份;微晶纤维素6-8份,乳糖4-6份;山梨酸钾3-5份;羟丙基淀粉2-4份;饮用纯净水48-50份;食用盐8-10份。
本发明相对于现有技术具有如下有益效果:
本发明通过多种中药的组合,发酵获得含有白及、白木通、金樱子、沙棘、蜂花粉、竹叶的发酵液,该发酵液具有优异黄曲霉菌的抑制作用,本发明提供的R-多糖发酵液无毒副作用,发酵方法简单易于操作,采用本发明制备得到的R-多糖发酵液保存时间长,不易变质,对黄曲霉菌、白色念球菌有极强的抑制作用。
本发明制备得到的发酵液具有耐高温150℃,抗-10℃低温防冻结,防腐抗氧化,的优点,解决了传统抑菌剂具有毒副作用,以及对黄曲霉毒素及其他真菌的抑菌效果差的问题。
附图说明
图1为本发明中实施例1中R-多糖发酵液稀释2倍抑菌效果图;
图2为本发明中实施例1中R-多糖发酵液稀释4倍抑菌效果图;
图3为本发明中实施例1中R-多糖发酵液稀释8倍抑菌效果图;
图4为本发明中实施例1中R-多糖发酵液稀释16倍抑菌效果图。
具体实施方式
下面对本发明作进一步说明。
本发明提供一种R-多糖发酵液,所述R-多糖发酵液以重量份计包括6-8份白及;7-9份白木通;8-10份金樱子;8-10份沙棘;2-6份蜂花粉;3-7份竹叶。
本发明所述发酵液各组分出处、性质与材质取向。
白及,《本草纲目》中文名:白及。
本药品呈不规则扁圆形,表面呈不规则扁圆形,表面呈脱落后的残基。顶端有盘状花萼残基,中央有黄色柱基,下部渐尖,质硬,切开后,花托壁厚1-2cm,内有多数坚硬的小瘦果,内壁及瘦果均有淡黄色絨毛,无臭,无毒,味甘,味平,微涩,嚼之有黏性。
取新鲜干净的块茎,切片后作为R-多糖发酵液物质。
白木通:《本草纲目》(草部18卷通草96)。《中医大辞典》:白木通,毛良科植物女萎的茎,木通科,属三叶木通亚种,别名:八月瓜藤,地海参,是木通科木通属植物,落叶木质藤本,小叶革质,卵状长圆形或卵形,长4-7cm,宽1.5-3cm。总状花序长7-9cm,腋生或生于短枝上。果长圆形,长6-8cm,直径3-5cm,熟时黄褐色,种子卵形,黑褐色。花期4-5个月,果期6-9个月。
药性味苦,微寒。功效:具有利尿、抗炎、抗血栓、抗菌、通淋,除烦清心,通经下乳的功效。取新鲜根、茎和果实作为R-多糖发酵液物质。
金樱子,《本草纲目》别名叫刺榆子,刺梨子,山鸡头子,山石榴。《中国药典》金樱子,别名:糖罐子,刺头,倒挂金钩,黄茶瓶。
本药品呈倒卵形,长2-3.5cm,直径1-2cm,表面红黄色或红棕色,有突起的棕色少点,系毛刺脱落后的残基。顶端有盘状花萼残基,中央有黄色柱基,下部渐尖,质硬,切开后,花托壁厚1-2cm,内有多数坚硬的小瘦果,内壁及瘦果均有淡黄色絨毛,无臭,无毒,味甘,味平,微涩。
用药部位:果实。具有固精、遗精、滑精、縮尿、遗尿、尿频的功效,固崩漏止带下,涩肠止久泻、久痢、脾虚、脱肛以及子宫脱垂等功效现代医学:具有抗炎抗菌,治疗动脉粥样硬化的作用。取新鲜果实作为R-多糖发酵液物质。
沙棘,《本草纲目》名为沙棘,又名沙枣,醋溜果,口味酸涩,性温,无毒,主治久痢不瘥及心腹胀满黄瘦,下寸白虫,单捣为末,酒调有效,醒酒止渴。归脾、胃、肺、心经。具有止咳化痰,平息呼吸困难,消食化滞,活血化瘀等功效。
《药典》:沙棘果表面橙黄色,种子斜卵形,褐色有光泽,种仁乳白色,有油性,气味微酸,涩,具有免疫调节和调节血脂(降低总胆固醇),:可治疗心脑血管疾病,高血压,高血脂,糖尿病。具有止咳利肺,活血化瘀,保护肝脏,健脾养胃,延缓衰老,美容养颜等功效。
现代医学:是维生素C之王。取新鲜的沙棘原浆作为R-多糖发酵液物质。
蜂花粉:《神农本草经》中记载:含有多种营养物质,其中包含22种氨基酸,14种维生素和30多种微量元素以及大量的活性蛋白酶、核酸、黄酮类化合物及其他活性物质,对抗衰老延长寿命,提高大脑记忆,增加血酮、雌二醇。
蜂花粉中所含硒能减少过氧化物的形成。
蜂花粉对治疗便秘效果显著。蜂花粉是蜜蜂提供能量不可缺少的食源。用于调节免疫功能及降低血脂,抗动脉硬化,抗肿瘤,对前列腺炎和增生有辅助功效。
取黄色蜂花粉团作为R-多糖发酵液物质。
竹叶,《本草纲目》中药名:竹叶。别名:淡竹叶。性味:味甘淡,性寒。
功效:清热除烦,生津利尿,竹叶为禾本科植物淡竹的叶。
现代医学:对急性尿路感染有疗效,具有抗氧化功能。取干竹叶作为R-多糖发酵液物质。
另一方面,本发明提供一种R-多糖发酵液的发酵方法,所述发酵方法包括以下步骤:
(1)按比例称取白及、白木通、金樱子、沙棘、蜂花粉、竹叶;加入纯净水进行清洗;
(2)将清洗好的原料进行沥干处理;
(3)沥干后的混合物质置于浸渍罐浸渍,浸渍完成后提取浸渍液;
(4)发酵:按比例取聚丙烯酰胺,磷酸氢二钠,离子交换树脂,不溶性聚乙烯聚吡咯烷酮,乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵;
(5)酶解:按比例取多聚半乳糖醛酸酶进行酶水解,得到粗制R-多糖半成品发酵液;
(6)将酶解半成品R-多糖发酵液过滤,经过滤得到清澈透明的R-多糖发酵液。
所述步骤(4)中的发酵:按重量份计,取0.5-1.5份聚丙烯酰胺,1-2份磷酸氢二钠,1-1.5份离子交换树脂,1-3份不溶性聚乙烯聚吡咯烷酮,6-8份乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵。
所述步骤(3)浸渍的条件为将混合物质加入浸渍罐压平压实;将饮用纯净水注入浸渍罐中,升温至33-35℃,保持32-34个小时;后将温度降至22-25℃,保持常温,自然浸渍140-145小时。
所述步骤(3)提取浸渍液的操作为将浸渍液罐中的浸渍物质捞出,废弃处理;将浸渍液进行过滤,去除残渣,提取纯净的浸渍液备用。
所述步骤(4)发酵步骤中,按重量份计,取0.5-1.5份聚丙烯酰胺,1-2份磷酸氢二钠,1-1.5份离子交换树脂,1-3份不溶性聚乙烯聚吡咯烷酮,6-8份乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵。
所述步骤(4)中发酵的条件为温度:45℃-50℃,品温控制:31-32℃。
所述步骤(4)中的发酵时间为36小时。
所述步骤(5)中酶解的操作在品温降至28℃-30℃时进行。
所述步骤(6)将酶解半成品R-多糖发酵液利用活性白土在压力为6.0-6.5mpa条件下过滤,经过滤得到清澈透明的纯品R-多糖发酵液。
所述酶解过程中取1.9-2份多聚半乳糖醛酸酶进行酶水解。
本发明提供一种R-多糖发酵液的抑菌应用。
一种含有R-多糖发酵液的食品防腐剂,所述食品防腐剂以重量份计包括R-多糖发酵液8-10份;抗坏血酸6-9份;微晶纤维素6-8份,乳糖4-6份;山梨酸钾3-5份;羟丙基淀粉2-4份;饮用纯净水48-50份;食用盐8-10份。
本发明提供的食品防腐剂可在杂粮制品,方便米面制品,熟肉制品,蛋制品,醋,酱油,酱及酱制品,复合调味料,饮料类,浓缩果蔬汁(浆),果酱,生湿面制品,焙烤食品中应用,具有优良的防腐效果,且无毒无害,有益人体健康。
实施例1
一种R-多糖发酵液,所述R-多糖发酵液包括60g白及;70g白木通;80g金樱子;80g沙棘;20g蜂花粉;30g竹叶。
制备上述R-多糖发酵液的发酵方法,所述发酵方法包括以下步骤:
(1)按上述重量称取白及、白木通、金樱子、沙棘、蜂花粉、竹叶;加饮用纯净水450g进行清洗;
(2)将清洗好的原料进行沥干处理;
(3)沥干后的混合物质置于浸渍罐浸渍,浸渍完成后提取浸渍液;
(4)发酵:取5g聚丙烯酰胺,10g磷酸氢二钠,10g离子交换树脂,10g不溶性聚乙烯聚吡咯烷酮,60g乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵;
(5)酶解:取20g多聚半乳糖醛酸酶进行酶水解,得到粗制R-多糖半成品发酵液;
(6)将酶解半成品R-多糖发酵液过滤,经过滤得到清澈透明的R-多糖发酵液。
所述步骤(3)浸渍的条件为将混合物质加入浸渍罐压平压实;将饮用纯净水注入浸渍罐中,升温至33℃,保持32个小时;后将温度降至22℃,保持常温,自然浸渍140小时。
所述步骤(3)提取浸渍液的操作为将浸渍液罐中的浸渍物质捞出,废弃处理;将浸渍液进行过滤,去除残渣,提取纯净的浸渍液备用。
所述步骤(4)中发酵的条件为温度:45℃,品温控制:31℃。
所述步骤(4)中的发酵时间为36小时。
所述步骤(5)中酶解在品温降至28℃时进行。
所述步骤(6)将酶解半成品R-多糖发酵液利用活性白土在压力为6.0mpa条件下过滤,经过滤得到清澈透明的纯品R-多糖发酵液。
一种所述食品防腐剂中含上述R-多糖发酵液80g;抗坏血酸60g;微晶纤维素60g,乳糖40g;山梨酸钾30g;羟丙基淀粉20g;饮用纯净水48g;食用盐80g。
实施例2
一种R-多糖发酵液,所述R-多糖发酵液包括80g白及;90g白木通;100g金樱子;100g沙棘;60g蜂花粉;70g竹叶。
上述R-多糖发酵液的制备方法如下:
(1)按上述重量称取白及、白木通、金樱子、沙棘、蜂花粉、竹叶;加饮用纯净水460g进行清洗;
(2)将清洗好的原料进行沥干处理;
(3)沥干后的混合物质置于浸渍罐浸渍,浸渍完成后提取浸渍液;
(4)发酵:取15g聚丙烯酰胺,20g磷酸氢二钠,15g离子交换树脂,30g不溶性聚乙烯聚吡咯烷酮,80g乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵;
(5)酶解:取21g多聚半乳糖醛酸酶进行酶水解,得到粗制R-多糖半成品发酵液;
(6)将酶解半成品R-多糖发酵液过滤,经过滤得到清澈透明的R-多糖发酵液。
所述步骤(3)浸渍的条件为将混合物质加入浸渍罐压平压实;将饮用纯净水注入浸渍罐中,升温至35℃,保持34个小时;后将温度降至25℃,保持常温,自然浸渍145小时。
所述步骤(3)提取浸渍液的操作为将浸渍液罐中的浸渍物质捞出,废弃处理;将浸渍液进行过滤,去除残渣,提取纯净的浸渍液备用。
所述步骤(4)中发酵的条件为温度:50℃,品温控制:32℃。
所述步骤(4)中的发酵时间为36小时。
所述步骤(5)中酶解在品温降至30℃时进行。
所述步骤(6)将酶解半成品R-多糖发酵液利用活性白土在压力为6.5mpa条件下过滤,经过滤得到清澈透明的纯品R-多糖发酵液。
一种所述食品防腐剂中含上述R-多糖发酵液100g;抗坏血酸90g;微晶纤维素80g,乳糖60g;山梨酸钾50g;羟丙基淀粉40g;饮用纯净水50g;食用盐100g。
实施例3
一种R-多糖发酵液,所述R-多糖发酵液包括70g白及;80g白木通;90g金樱子;90g沙棘;40g蜂花粉;50g竹叶。
上述R-多糖发酵液的制备方法如下:
(1)按上述重量称取白及、白木通、金樱子、沙棘、蜂花粉、竹叶;加饮用纯净水480g进行清洗;
(2)将清洗好的原料进行沥干处理;
(3)沥干后的混合物质置于浸渍罐浸渍,浸渍完成后提取浸渍液;
(4)发酵:发酵:取10g聚丙烯酰胺,15g磷酸氢二钠,12g离子交换树脂,20g不溶性聚乙烯聚吡咯烷酮,70g乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵;
(5)酶解:取19g多聚半乳糖醛酸酶进行酶水解,得到粗制R-多糖半成品发酵液;
(6)将酶解半成品R-多糖发酵液过滤,经过滤得到清澈透明的R-多糖发酵液。
所述步骤(3)浸渍的条件为将混合物质加入浸渍罐压平压实;将饮用纯净水注入浸渍罐中,升温至34℃,保持33个小时;后将温度降至24℃,保持常温,自然浸渍143小时。
所述步骤(3)提取浸渍液的操作为将浸渍液罐中的浸渍物质捞出,废弃处理;将浸渍液进行过滤,去除残渣,提取纯净的浸渍液备用。
所述步骤(4)中发酵的条件为温度:47℃,品温控制:31.5℃。
所述步骤(4)中的发酵时间为36小时。
所述步骤(5)中酶解在品温降至29℃时进行。
所述步骤(6)将酶解半成品R-多糖发酵液利用活性白土在压力为6.3mpa条件下过滤,经过滤得到清澈透明的纯品R-多糖发酵液。
一种所述食品防腐剂中含上述R-多糖发酵液90g(ml);抗坏血酸70g;微晶纤维素70g,乳糖50g;山梨酸钾40g;羟丙基淀粉30g;饮用纯净水49g(ml);食用盐90g。
抑菌测试
1.实验材料
测试菌株:黄曲霉菌
测试菌株数:4株黄曲霉菌
测试模型:4株黄曲霉毒分别由玉米,小麦,芒果和花生分离得到
阳性药物:两性霉素b(lug/ml);氯霉素(5mg/ml)
培养基:YPD琼脂(酵母、葡萄糖、蛋白胨、琼脂粉)。
2.实验方法:
YPD琼脂培养基配制:酵母膏(YeastExtract)1%;蛋白胨(Peptohe)2%;葡萄糖(Dextyose/glucose)2%;琼脂粉:2%。
温度:115℃灭菌15min后备用。
灭菌:无菌水(蒸馏水),小纸片若干;1.5ml离心管若干;干净平板若干;100ul枪头一盒;1ml枪头一盒。
将YPD培养基活化(微波炉大小15min);倒在平板上(每个平板25ml)。
在平板上分别接菌株。
取黄曲霉孢子,按照孢子浓度为1x10-4cfu/ml加入到YPD培养基中,倒平板上,冷却,4℃保存。
配制样品:将实施例1-3发酵液用0.22pm的过滤器过滤,分别用无菌水稀释0倍、2倍、4倍、8倍、16倍。
取25pl加到事先灭好菌的小纸片上,放置在30度培养箱里培养72小时后,拍照,用卡尺测量抑菌圈大小。
3.实验结果
抑菌试验结果参见附图1。
实验中我们观察到R-R-多糖发酵液对黄曲霉菌均具有很好的抑制活性。
将实施例1中发酵液稀释2倍、4倍、8倍、16倍抑菌圈的用卡尺测量抑菌圈大小如下表所示:
将实施例2中发酵液稀释2倍、4倍、8倍、16倍抑菌圈的用卡尺测量抑菌圈大小如下表所示:
菌株名称 | 0倍 | 2倍 | 4倍 | 8倍 | 16倍 |
黄曲霉菌1 | >3cm | >3cm | >3cm | 2.2cm | 1.0cm |
黄曲霉菌2 | >3cm | >3cm | >3cm | 2.5cm | 0.6cm |
黄曲霉菌3 | >3cm | >3cm | >3cm | 2.4cm | 0.4cm |
黄曲霉菌4 | >3cm | >3cm | >3cm | 2.1cm | 1.1cm |
将实施例3中发酵液稀释2倍、4倍、8倍、16倍抑菌圈的用卡尺测量抑菌圈大小如下表所示:
菌株名称 | 0倍 | 2倍 | 4倍 | 8倍 | 16倍 |
黄曲霉菌1 | >3cm | >3cm | >3cm | 2.1cm | 1.1cm |
黄曲霉菌2 | >3cm | >3cm | >3cm | 2.5cm | 0.7cm |
黄曲霉菌3 | >3cm | >3cm | >3cm | 2.3cm | 0.4cm |
黄曲霉菌4 | >3cm | >3cm | >3cm | 2.2cm | 0.9cm |
将如下对比例按上述方法进行测试:
对比例1
一种R-多糖发酵液,所述R-多糖发酵液包括70g白及、50g竹叶;采用如实施例1所述的实验方法制备,抑菌效果显著降低。
对比例2
一种R-多糖发酵液,所述R-多糖发酵液包括70g白及;40g蜂花粉;50g竹叶;采用如实施例1所述的实验方法制备,抑菌效果显著优于对比例1。
对比例3
一种R-多糖发酵液,所述R-多糖发酵液包括70g白及;80g白木通;90g金樱子;40g蜂花粉;50g竹叶;采用如实施例1所述的实验方法制备,抑菌效果优于对比例2,但明显比实施例3差。
对比例4
一种R-多糖发酵液,所述R-多糖发酵液包括62g白及;80g白木通;85g金樱子;32g蜂花粉;35g竹叶;采用如实施例1所述的实验方法制备,抑菌效果比对比例3差。
4.结论:
在本实验条件下,本发明所述的R-多糖发酵液稀释16倍后仍具有优异的抑菌活性,且根据白及;白木通;金樱子;蜂花粉;竹叶的配伍制备得到的发酵液具有明显的抑菌活性,且利用竹叶的具有抗氧化稳定性作用,使本发明能够长时间保存,有利于市场化应用,天然产物的防腐作用,使本发明对敏感人群友好。
采用本发明所述方法制备得到的纯品R-多糖发酵液具有耐高温150℃,抗-10℃低温防冻结,防腐抗氧化,所以在储藏中,使用食品级304不锈钢罐储存。密封保存,不与有毒物质混放,可达到保质期5年不变质,进一步证实了本发明所述的R-多糖发酵液具有极佳的稳定性,且防腐效果和抑菌效果好,且无毒副作用,克服了现有技术中黄曲霉毒素需要高温或者抑菌强度大且毒副作用强的抑菌剂才能杀灭的技术阻力。
显然,上述实施例仅仅是为清楚地说明所作的举例,而并非对实施方式的限定。在上述说明的基础上还可以做出其它不同形式的变化或变动,这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之内。
Claims (10)
1.一种R-多糖发酵液,其特征在于,所述R-多糖发酵液以重量份计包括6-8份白及;7-9份白木通;8-10份金樱子;8-10份沙棘;2-6份蜂花粉;3-7份竹叶。
2.一种如权利要求1所述的R-多糖发酵液的发酵方法,其特征在于,所述发酵方法包括以下步骤:
(1)按比例称取白及、白木通、金樱子、沙棘、蜂花粉、竹叶;加入纯净水进行清洗;
(2)将清洗好的原料进行沥干处理;
(3)沥干后的混合物质置于浸渍罐浸渍,浸渍完成后提取浸渍液;
(4)发酵:按比例取聚丙烯酰胺,磷酸氢二钠,离子交换树脂,不溶性聚乙烯聚吡咯烷酮,乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵;
(5)酶解:按比例取多聚半乳糖醛酸酶进行酶水解,得到粗制R-多糖半成品发酵液;
(6)将酶解半成品R-多糖发酵液过滤,经过滤得到清澈透明的R-多糖发酵液。
3.根据权利要求2所述的R-多糖发酵液的发酵方法,其特征在于,所述步骤(3)浸渍的条件为将混合物质加入浸渍罐压平压实;将饮用纯净水注入浸渍罐中,升温至33-35℃,保持32-34个小时;后将温度降至22-25℃,保持常温,自然浸渍140-145小时。
4.根据权利要求2所述的R-多糖发酵液的发酵方法,其特征在于,所述步骤(4)的发酵步骤中,按重量份计,取0.5-1.5份聚丙烯酰胺,1-2份磷酸氢二钠,1-1.5份离子交换树脂,1-3份不溶性聚乙烯聚吡咯烷酮,6-8份乙醇;按顺序逐一添加到步骤(3)所述的浸渍液中,充分搅拌均匀,发酵。
5.根据权利要求2所述的R-多糖发酵液的发酵方法,其特征在于,所述步骤(4)中发酵的条件为温度:45℃-50℃,品温控制:31-32℃。
6.根据权利要求2所述的R-多糖发酵液的发酵方法,其特征在于,所述步骤(4)中的发酵时间为36小时。
7.根据权利要求2所述的R-多糖发酵液的发酵方法,其特征在于,所述步骤(5)中酶解的操作在品温降至28℃-30℃时进行。
8.根据权利要求2所述的R-多糖发酵液的发酵方法,其特征在于,所述步骤(6)将酶解半成品R-多糖发酵液利用活性白土在压力为6.0-6.5mpa条件下过滤,经过滤得到清澈透明的纯品R-多糖发酵液。
9.如权利要求1所述的R-多糖发酵液的抑菌应用或如权利要求2-8所述的R-多糖发酵液的发酵方法制备得到的R-多糖发酵液的抑菌应用。
10.一种含有如权利要求1所述的R-多糖发酵液或含有的如权利要求2-8所述的R-多糖发酵液制备方法制备得到的发酵液的食品防腐剂,其特征在于,所述食品防腐剂以重量份计包括R-多糖发酵液8-10份;抗坏血酸6-9份;微晶纤维素6-8份,乳糖4-6份;山梨酸钾3-5份;羟丙基淀粉2-4份;饮用纯净水48-50份;食用盐8-10份。
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