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Sargassum fusiform arsenic removing method

A hijiki, dearsenic technology, used in applications, food preparation, food science, etc.

Inactive Publication Date: 2008-01-30
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is another invention patent with the application number 00137596.2: Hijiki dearsenic process, and using this patented technology, Hangzhou Jiding Biotechnology Co., Ltd. produces hijiki deep-processed products, but the arsenic removal technology uses hydrogen peroxide solution to soak The method used to remove arsenic from Hijiki, and there is no report on whether the removal of arsenic by this method affects the nutritional components of Hijiki

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Soak the hijiki raw material (dry product) for 2 hours, wash, drain, and add 0.05-0.08 grams of citric acid to 100 ml of water at 60-65 ° C to prepare a citric acid aqueous solution, and immerse in the citric acid aqueous solution Hijiki, after soaking for 6-8 hours, wash the hijiki, dry it at low temperature, and determine that the arsenic removal rate reaches over 85%.

Embodiment 2

[0015] 1 Soak the hijiki raw material (dry product) for 2 hours—clean and drain—submerge the hijiki with 0.1-0.2% citric acid aqueous solution at 70-75°C, soak for 3-4 hours— Cleaning - drying at low temperature - the arsenic removal rate reaches over 94%.

Embodiment 3

[0017] Soak hijiki raw material (dry product) for 2 hours—clean and drain—immerse hijiki with 0.4% citric acid aqueous solution at 90-100°C for 2-2.5 hours—clean—low temperature Drying - the arsenic removal rate reaches over 87%.

[0018] Advantages and application prospects of the invention

[0019] The invention uses a weak acid additive that meets the food additive hygienic, quality and safety requirements to carry out arsenic removal treatment on Hijiki, which is safe, reliable, simple in process, low in cost, and the arsenic removal rate reaches 85% to 94%, which can effectively reduce the amount of Hijiki. The content of arsenic in the medium does not change the original flavor and color of hijiki, but also maintains and strengthens the original nutritional content of hijiki.

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PUM

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Abstract

The invention belongs to the dearsenization method of Sargassum fusiforme, pertaining to foods processing field. Dry Sargassum fusiforme material is dipped in water for 2 hours, then cleaned and leached, and dipped in water solution of citric acid according to a weight volume ratio 0.05 percent to 0.5 percent for 2 to 8 hours. The treated Sargassum fusiforme is cleaned and dried under low temperature. The invention uses weak acid additive met with foods sanitary, quality and safety requirements to dearsenize Sargassum fusiforme, which is safe, reliable, and has simple technique, low cost, a dearsenization rate as high as 85 percent to 94 percent, and effectively cuts down the arsenium content of Sargassum fusiforme, without changing the original flavor and gloss and preserves the original nutrition components of the Sargassum fusiforme.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the processing of seaweed products in aquatic product processing, in particular to a method for removing arsenic from Hijiki. Background technique [0002] Hijiki is a perennial, warm temperate brown algae, and it is an important economic seaweed in my country. The medicinal value of hijiki was introduced as early as in Li Shizhen's "Compendium of Materia Medica". With the development of science, new discoveries have been made about the superior physiological and pharmacological functions of hijiki. According to the latest research analysis in Japan, hijiki contains unparalleled high mineral trace elements in terrestrial crops, and contains dietary fiber as high as 57.9%, ranking first among all land and sea plants. Hijiki is not only rich in protein, amino acids, A variety of vitamins and various trace elements, and rich in alginic acid and its sodium salt, seaweed polysa...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/337A23L1/29A23L5/20A23L17/60A23L33/00
Inventor 张燕平洪咏平张虹王宏海毛犇
Owner ZHEJIANG GONGSHANG UNIVERSITY
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