Edible antioxidant and preparation method and application thereof

• Main Authors: WANG SHUANGXU, ZHONG YONGCHUN, LIN ZHI, LAI LIXIAN, WANG XIANGPO, LIU ZHONGJIAN
• Format: Patent
• Language: Chinese; English
• Published: 09.02.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the technical field of microbial fermentation, and particularly relates to an edible antioxidant as well as a preparation method and application thereof. According to the preparation method of the edible antioxidant, the grain powder from natural sources is used as a fermentation raw material, the fermentation raw material contains various elements and compounds required by growth and metabolism of propionibacterium, an additional nutrient medium is not required to be supplemented, and the edible antioxidant has the advantages of wide sources and low price; meanwhile,the fermentation raw materials are subjected to protease enzymolysis treatment, amylase liquefaction treatment and glucoamylase enzymolysis treatment, carbohydrate and protein in the fermentation rawmaterials can be decomposed to serve as a carbon source and a nitrogen source required by propionibacterium fermentation culture, and therefore the carbon source and the nitrogen source do not need tobe additionally supplement