Natural health delicate flavour agent, preparation method and usage thereof

A umami agent, a natural technology, applied in the field of umami agent, can solve the problems that affect the development of shellfish farming in Guangdong and dampen the enthusiasm of fish farmers

Inactive Publication Date: 2005-01-26
SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Greatly dampened the enthusiasm of fish farmers, which also seriously affected the development of shellfish farming in Guangdong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Take by weighing 20kg of paphia clams, microwave the shell to open, and take out the clam meat. Grind the clam meat with a biological grinder, then put it into a pot, add 3 times the volume of water and boil for 1 hour, then separate the liquid from the solid, add 1 times the volume of water to the residue and boil for half an hour, separate the liquid and solid again, twice The supernatants were combined and the residue was retained. The supernatant is heated and concentrated to one-sixth of the original volume, and the pH is first adjusted to 3 with 3mol / L hydrochloric acid. There is acidic protein precipitation, and the liquid-solid is centrifuged. The supernatant is adjusted to pH 9 with 3mol / L NaOH solution. Alkaline protein precipitation, liquid-solid centrifugation, then adjust the pH of the supernatant to 5, let it pass through 100×10cm Na + Strong acid ion exchange column, eluted with distilled water, the flow rate is 25ml / min. Take the effluent of the 2nd to...

Embodiment 2

[0010] Weigh 10kg of scallops, mince them with a biological grinder, put them into a pot, add 3 times the volume of water and boil for 1 hour, then separate the liquid from the solid, add 1 times the volume of water to the residue, boil for half an hour, and separate the liquid from the solid again , the two supernatants were combined, and the residue was retained. The supernatant is heated and concentrated to one-sixth of the original volume, and the pH is first adjusted to 3 with 4mol / L hydrochloric acid. There is acidic protein precipitation, and the liquid and solid are separated by centrifugation. The supernatant is adjusted to pH 9 with 5mol / L NaOH solution. Alkaline protein precipitation, liquid-solid centrifugation, then adjust the pH of the supernatant to 5, and pass it through a column with a volume of 5.0L Na + Weak acid ion exchange column, eluted with distilled water, the elution speed is 25ml / min, take 5000 ~ 20000ml of effluent, this part of effluent contains a ...

Embodiment 3

[0012] Weigh 20kg of mussels, freeze them to minus 24 degrees to open their shells, take out the shellfish, grind them with a bio-shredder, then put them into a pot, add 3 times the volume of water and boil for 1 hour, then separate the liquid from the solid, and add one more to the residue Double the volume of water was boiled for half an hour, the liquid and solid were separated again, the two supernatants were combined, and the residue was retained. The supernatant is heated and concentrated to one-sixth of the original volume. First, adjust the pH to 3 with 6mol / L hydrochloric acid. Acidic protein precipitates, and the liquid and solid are centrifuged. The supernatant is adjusted to pH 9 with 6mol / L NaOH solution. Alkaline protein precipitation, liquid-solid centrifugation, then adjust the pH of the supernatant to 5, and pass it through a column with a volume of 5.0L Na + Weak acid ion exchange column, eluted with distilled water, the elution speed is 25ml / min, take 5000 ~...

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Abstract

The invention provides a natural health delicate flavour agent, preparation method and usage thereof by using low value shells and shell fabrication leftover bits and pieces as raw material through the steps of purifying, segregation treatment, water boiling, solid-liquid separation, heating up for concentration, settling protein with hydrochloric acid and sodium-hydroxide solution, centrifugalizing, adjusting the pH of the condensation liquid, passing through ion exchange column, distilled water eluting, collecting the effluent liquid and concentrating.

Description

technical field [0001] The invention relates to an umami agent, which mainly uses shellfish and its leftovers as raw materials, as well as its preparation method and application. Background technique [0002] Puffy clam is the shellfish with the highest yield in Guangdong in recent years, and its output has increased dramatically year by year; and the emerald mussel (Perna viridis) is the main traditional shellfish species in Guangdong, and its natural breeding yield is extremely high. As the market of these two kinds of shellfish is close to saturation, the price drops, and the purchase price is 0.6 yuan / Kg and 0.30 yuan / Kg respectively. It has greatly dampened the enthusiasm of fish farmers, which has also seriously affected the development of shellfish farming in Guangdong. Especially if the prices of these two types of shellfish continue to be low, fish farmers are unwilling to harvest them and allow them to proliferate, which will definitely threaten the ecological bal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L27/10
Inventor 孙恢礼李君翁世兵郑建禄
Owner SOUTH CHINA SEA INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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