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Method for extracting original liquid of trepang by ultrasonic wave

An ultrasonic and sea cucumber technology, applied in the field of ultrasonic extraction of sea cucumber stock solution, can solve the problems of inability to maintain the original taste of sea cucumber and the activity of sea cucumber collagen, loss of active substances, unstable properties of sea cucumber, etc. The effect of no fishy taste

Inactive Publication Date: 2011-04-20
王燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the loss of active substances in the traditional processing form, its effect is also reduced. According to research, the quality of active ingredients in living sea cucumbers is relatively large, and the properties of traditional sea cucumbers are unstable after processing, and the liquid is uneven, which cannot maintain the original taste of sea cucumbers and the activity of sea cucumber collagen. , and fail to achieve the effect of energy saving, environmental protection and low emission

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 100kg of fresh sea cucumber, remove the viscera, put it into the cleaning tank and add drinking water to wash it three times, then put the cleaned sea cucumber into a stainless steel tank and add 300kg of drinking water, the water temperature is controlled at 18°C, soak for 6 After an hour, remove. Start the stainless steel meat grinder, mince the sea cucumbers one by one, put them into clean 50kg stainless steel barrels, put 25kg in each barrel, then add 100kg of distilled water into the barrel, add 20kg in each barrel on average, and stir evenly in four barrels . Start the colloid mill, set the 220 mesh fineness level, put the broken sea cucumber foam into the colloid mill feed port and repeatedly grind twice to obtain 200 kg of sea cucumber fluid. Start the thick slurry pump to control the discharge speed to 120V, input the sea cucumber fluid into a 500L vacuum ultrasonic reactor, vacuum 120Pa, control the raw material temperature at 30°C, start the electric pr...

Embodiment 2

[0018] The difference between this embodiment and Embodiment 1 is that this embodiment uses 100 kg of fresh and alive white sea cucumber, kicks out the internal organs, and cleans them up. Soak in 300kg of edible water for 10 hours to remove the salt of the sea cucumber itself. Grind it into pieces with a meat grinder, add 300kg of deionized water, and use a colloid mill to grind it into a jellyfish fluid. Electrodynamic ultrasonic transmitter is adopted. At 26KHZ, pulse cycle frequency 8 times / second, sound beam 2400 m / s, liquid interface sound pressure value 60°, vacuum degree 220Pa, temperature 60°C, add 80g of neutral protease, extract 220 / min, and obtain white sea cucumber stock solution 400kg of mixed liquid, and then use high-speed butterfly separation at 12000r / min to obtain 380kg of separated liquid, add 400kg of 20ppm chlorine dioxide solution, stir and dilute to 800kg at a vacuum of 200pa. Under the 1.0Mpa feeding pressure of the ultra-micro membrane circulation p...

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Abstract

The invention discloses a method for extracting sea cucumber stock solution through ultrasonic wave, which comprises the following steps: sea cucumber preprocessing, sea cucumber stock solution extraction through the ultrasonic wave, sea cucumber active liquid separation and purification, and packaging and sterilization to target products. The method effectively keeps the active components of thesea cucumber, and improves the medical value, the nutritive value, the dietary value, and the environmental protection value of the sea cucumber.

Description

technical field [0001] The invention relates to a method for ultrasonically extracting sea cucumber stock solution. Background technique [0002] Sea cucumbers are rich in active ingredients such as sea cucumber saponins, mucopolysaccharides, and amino acids, which have the functions of strengthening the system, preventing cancer and fighting cancer. Due to the loss of active substances in the traditional processing form, its effect is also reduced. According to research, the quality of active ingredients in living sea cucumbers is relatively large, and the properties of traditional sea cucumbers are unstable after processing, and the liquid is uneven, which cannot maintain the original taste of sea cucumbers and the activity of sea cucumber collagen. , and fail to achieve the effect of energy saving, environmental protection and low emission. Contents of the invention [0003] The purpose of the present invention is to provide a method for ultrasonic extraction of sea cu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/28A23L1/025A23L17/00
Inventor 李长青钱武刚李晓龙李丹丹
Owner 王燕
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