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Preparation method of marine animal extract

A technology for marine animals and extracts, applied in the field of marine animals, can solve the problems of loss of polysaccharides, increase the bitterness and astringency of products, affect the taste of nutritional value, etc., and achieve the effects of improving exercise endurance, increasing the content of active ingredients, and improving efficacy.

Inactive Publication Date: 2019-03-12
海南椰岛酒业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the enzymatic hydrolysis method is mostly used for extraction, which will cause hydrolysis of glycosides and increase the final bitterness of the product; while the alkali extraction method is based on the instability of the glycopeptide bond in the proteoglycan to the alkali, and the walden transformation is prone to occur after alkali treatment Or form 3,6-inner ether derivatives to desulfurize, resulting in loss of polysaccharides; and the raw materials of this type of marine animals have a large fishy smell, and the extracts obtained by existing extraction methods often still have relatively strong fishy smell, which in turn affects the nutritional value and mouthfeel when applied to health food, so there is an urgent need for a preparation method of marine animal extracts to solve the above technical problems

Method used

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  • Preparation method of marine animal extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of marine animal extract, comprising the following steps:

[0025] S1, pre-treatment: take sea cucumbers, wash them quickly with clear water, repeat several times until the washing water has no salty taste; drain, then spray 40% vol white wine on the surface to moisten, the mass ratio of white wine to sea cucumbers is 1: 5. Bake under ventilation at 60°C for 6 hours, turn over 2 times / h during the baking, then take out the sea cucumbers and set aside;

[0026] S2. Ultrasonic extraction: crush or slice the sea cucumbers treated in step S1, use 40% vol white wine as the extraction solvent, the mass ratio of the white wine to sea cucumbers is 6:1, and perform ultrasonic extraction at an ultrasonic frequency of 30KHz and an ultrasonic temperature of 30°C , the ultrasonic time was 40min, the extraction was repeated 3 times, and the extracts were combined to obtain the sea cucumber extract.

Embodiment 2

[0028] A preparation method of marine animal extract, comprising the following steps:

[0029] S1, pre-treatment: take sea cucumbers, oysters, and abalones, use clear water to wash them quickly, and repeat for many times until the washing water has no salty taste; Drain, then spray 60% vol edible alcohol on the surface to moisten, the edible alcohol and The mass ratio of sea cucumbers is 3:5, baked at 70°C for 4 hours with ventilation, and turned 3 times / h during the baking, then take out the sea cucumbers and set aside;

[0030] S2. Ultrasonic extraction: crush or slice the sea cucumbers treated in step S1, use 60% vol edible alcohol as the extraction solvent, the mass ratio of the edible alcohol to sea cucumbers is 2:1, and perform ultrasonic extraction, the ultrasonic frequency is 30KHz, and the ultrasonic temperature 40°C, ultrasonic time 30min, repeated extraction 3 times, combined extracts to obtain sea cucumber extract.

Embodiment 3

[0032] A preparation method of marine animal extract, comprising the following steps:

[0033] S1, pre-treatment: take sea cucumbers, wash them quickly with clear water, repeat several times until the washing water has no salty taste; drain, then spray 50% vol white wine on the surface to moisten, the mass ratio of white wine to sea cucumbers is 2: 5. Bake with ventilation at 65°C for 5 hours, turn over once / hour during the baking, then take out the sea cucumbers and set aside;

[0034] S2. Ultrasonic extraction: crush or slice the sea cucumbers treated in step S1, use 50% vol white wine or edible alcohol as the extraction solvent, the mass ratio of the white wine to sea cucumbers is 4:1, and perform ultrasonic extraction at an ultrasonic frequency of 30KHz. The temperature was 35°C, the ultrasonic time was 35 minutes, and the extraction was repeated 3 times, and the extracts were combined to obtain the sea cucumber extract.

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Abstract

The invention provides a preparation method of a marine animal extract. The method comprises the steps as follows: S1, pretreatment: washing stichopus japonicus, ostrea and sisoridae marine animals, performing draining, spraying liquor on the surface, performing ventilated baking at 60-70 DEG C for 4-6 h, performing stirring during baking, and then, taking marine animals for later use; and S2, ultrasonic extraction: crushing or slicing the treated marine animals in S1, and performing ultrasonic extraction with liquor as an extraction liquid to prepare the marine animal extract. The prepared marine animal extract has effects of significantly improving exercise tolerance, clearance rate of urea in serum after exercise, storage capacity of liver hepatic glycogen and clearance rate of blood lactic acid, can be applied to preparation of functional health food and solves the problem of subhealth of the human body.

Description

technical field [0001] The invention relates to the technical field of marine animals, in particular to a preparation method of marine animal extracts. Background technique [0002] Sea cucumbers, abalones, oysters and other marine animals are rich in nutrition, and these marine animals are extracted, and the extracts are used in health food. However, at present, the enzymatic hydrolysis method is mostly used for extraction, which will cause the hydrolysis of glycosides and increase the final bitterness of the product; while the alkali extraction method is based on the instability of the glycopeptide bond in the proteoglycan to the alkali, and the walden transformation is prone to occur after alkali treatment Or form 3,6-inner ether derivatives to cause desulfurization, resulting in the loss of polysaccharides; and the raw materials of this type of marine animals have a large fishy smell, and the extracts obtained by existing extraction methods often still have relatively st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/20A23L33/10A23L5/20A23L5/30C12G3/05
CPCA23V2002/00A23L5/21A23L5/27A23L5/276A23L5/32A23L17/20A23L33/10C12G3/04A23V2200/15A23V2200/30A23V2250/2042A23V2300/14A23V2300/48
Inventor 展学孔马小花周海妹符小婕
Owner 海南椰岛酒业发展有限公司
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