Fermentation antioxidant, 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: 12.02.2021
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention belongs to the technical field of microbial fermentation, and particularly relates to a fermentation antioxidant, a preparation method and application thereof. The preparation method ofthe fermentation antioxidant comprises the following steps: mixing cereal powder with water to obtain slurry; carrying out amylase liquefaction treatment on the slurry, and carrying out compound enzyme enzymolysis treatment including protease, glucoamylase and phytase so as to obtain an enzymatic hydrolysate; and inoculating propionibacterium into the enzymatic hydrolysate, carrying out fermentation culture, and carrying out inactivation treatment to remove propionate in the fermentation broth to obtain the fermentation antioxidant. According to the invention, natural cereal powder is used asa fermentation raw material, and amylase liquefaction treatment, protease, glucoamylase and phytase compound enzyme enzymolysis treatment and propionibacterium fermentation culture treatment are performed, so that the obtained