Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for extracting health-care plant salt from sea asparagus and suaeda salsa

The technology of Suaeda salsa and sea asparagus is applied in the field of plant salt, which can solve the problems of insufficient extraction of nutrients, insufficient extraction and utilization of chlorophyll, etc., and achieves low production cost, improved development and utilization value, and high nutrition. effect of value

Inactive Publication Date: 2015-12-09
WEIFANG YOURONG IND
View PDF5 Cites 24 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chlorophyll is an organic substance and is insoluble in water. Therefore, the plant salt prepared in the invention patent of the above-mentioned patent application number 200610013360.0 only contains less free chlorophyll, and most of the chlorophyll has not been fully extracted and utilized.
[0006] Therefore, there are certain disadvantages in the extraction methods of Suaeda salsa and sea asparagus as plant salt in the prior art, and the nutrients therein are not fully extracted well.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Material preparation: Select Suaeda salsa and sea asparagus in the vigorous growth period, take the tender stems and leaves, first brew in hot water at 78°C for 1 minute, then rinse with warm water once, and use a centrifuge to remove surface moisture .

[0029] (2) Mixing: chop the dehydrated Suaeda salsa and sea asparagus stems and leaves respectively, grind them into slurry with a grinder, and stir evenly.

[0030] (3) Enzymolysis: Add low-temperature cellulase to the mixed slurry, stir evenly, and enzymatically hydrolyze at 25°C for 14 hours, stirring continuously during this period.

[0031] (4) Extraction: Adding mass concentration to the slurry after enzymolysis is 75% ethanol, the addition is 4 times of the slurry, vibrating and extracting for 0.7 hours under ultrasonic vibration conditions, separating the solid and liquid, and separating the obtained solid The material is then added with 75% ethanol which is 4 times the mass concentration of the solid mate...

Embodiment 2

[0035] (1) Material preparation: select Suaeda salsa and sea asparagus in the vigorous growth period, take the tender stems and leaves, first brew in hot water at 75°C for 2 minutes, then rinse with warm water once, and use a centrifuge to remove surface moisture .

[0036] (2) Mixing: chop the dehydrated Suaeda salsa and sea asparagus stems and leaves respectively, grind them into slurry with a grinder, and stir evenly.

[0037] (3) Enzymolysis: Add low-temperature cellulase to the mixed slurry and stir evenly. Enzymolyze at 28° C. for 9 hours with constant stirring. The amount of low-temperature cellulase added is 22 U / g.

[0038] (4) Extraction: Add mass concentration to the slurry after enzymolysis and be 70% acetone, the addition is 3 times of slurry, vibrate and extract under ultrasonic vibration condition for 0.5 hour, separate solid-liquid, separate the solid that obtains The material is then added with acetone with a mass concentration 3 times that of the solid mater...

Embodiment 3

[0042] (1) Material preparation: Select Suaeda salsa and sea asparagus in the vigorous growth period, take the tender stems and leaves, first brew with hot water at 76°C for 1 minute, then rinse with warm water once, and use a centrifuge to remove surface moisture .

[0043] (2) Mixing: chop the dehydrated Suaeda salsa and sea asparagus stems and leaves respectively, grind them into slurry with a grinder, and stir evenly.

[0044] (3) Enzymolysis: Add low-temperature cellulase to the mixed slurry and stir evenly. Enzymolyze at 22° C. for 16 hours with constant stirring. The amount of low-temperature cellulase added is 20 U / g.

[0045] (4) Extraction: adding mass concentration to the slurry after enzymolysis is 80% ethanol, the addition is 3 times of the slurry, vibrating and extracting under ultrasonic vibration conditions for 0.7 hours, solid-liquid separation, and separating the obtained solid The material is then added with 80% ethanol with a mass concentration three times...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a method for extracting health-care plant salt from sea asparagus and suaeda salsa. The method comprises the following steps: (1) suaeda salsa and sea asparagus in vigorous growth periods are selected, and their tender stems and leaves are taken, brewed with hot water, rinsed with warm water, and dewatered by centrifugation; (2) the suaeda salsa and sea asparagus stems and leaves are ground into a slurry; (3) a low-temperature cellulase is added into the slurry , and the mixture is stirred evenly and enzyme hydrolyzed; (4) an extraction solvent is added in the enzyme hydrolyzed slurry, the extraction is conducted for twice, and the separated liquid materials obtained by the twice separations are mixed to obtain an extract; (5) the extract is filtered and the filtrate is subjected to vacuum distillation, the extraction solvent is recycled, and then a concentrate is obtained by vacuum concentration; (6) the concentrate is subjected to vacuum spray drying at a temperature of 60-80 DEG C to obtain the health-care plant salt. The health-care plant salt extraction method is easy to realize industrial production, achieves the maximized exploitation of sea asparagus and suaeda salsa, and is very worthy of research.

Description

technical field [0001] The invention relates to the technical field of plant salts, in particular to a technique for extracting plant salts using sea asparagus and Suaeda salsa as composite raw materials. Background technique [0002] The salts that humans eat for a long time are basically inorganic substances, which can only meet the human body’s own needs for inorganic salts, and it is difficult to meet the needs of humans for various functional foods due to the improvement of living standards, especially the current salt on the market is chlorinated. Sodium, generally iodized salt obtained by adding potassium iodide to sea salt, too high Na + Ingestion has obvious negative effects on the blood pressure and blood lipids of the human body. At present, people have a deeper understanding of this problem, reflecting the growing demand for low-sodium salt. The plant salt is extracted from plant organisms, meets the requirements of low sodium salt and has a variety of minerals...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/237A23L1/30A23L27/40
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 王胜
Owner WEIFANG YOURONG IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com