Sea cucumber oil product and method for preparing same

A technology of sea cucumbers and products, which is applied in food preparation, heating and preservation of seeds, food science, etc., and can solve the problems of lack of nutritional structure and nutritional value of sea cucumbers, insufficient utilization of sea cucumber resources, and mining

Active Publication Date: 2009-09-16
DALIAN HAIYANTANG BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, from the current development and utilization of sea cucumbers, we can see that the utilization of sea cucumber resources is not sufficient, and the nutritional structure and nutritional value of sea cucumbers have not been fully tapped.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] 1. Take the body wall of fresh sea cucumber, wash and remove impurities, and set aside.

[0017] 2. Vacuum freeze-drying the body wall of the sea cucumber after cleaning, and the water content of the sea cucumber after drying is ≤3%.

[0018] 3. Simply coarsely pulverize the dried sea cucumber body wall, and the pulverized particle size is 20 mesh.

[0019] 4. Put the coarse powder of sea cucumber body wall into the extraction tank, and carry out supercritical extraction at a temperature of 30° C. and a pressure of 25 MPa for 240 minutes.

[0020] 5. Extraction directly obtains the finished sea cucumber oil.

[0021] 6. Carry out nitrogen-filled packaging.

[0022] The branched chain fatty acid in sea cucumber oil accounts for 40% of the total fatty acid content, and the content of 12-methyltetradecanoic acid accounts for 19% of the total fatty acid content. Sea cucumber oil is orange-yellow, liquid oil at room temperature, stable in nature, and has a fishy smell. I...

example 2

[0024] 1. Take the viscera of fresh sea cucumbers, wash and remove impurities and set aside

[0025] 2. Vacuum freeze-drying the cleaned sea cucumber viscera, and the water content of the sea cucumber after drying is ≤5%.

[0026] 3. Simply coarsely pulverize the dried sea cucumber viscera, and the pulverized particle size is 40 mesh.

[0027] 4. Put the coarse powder of japonicus viscera into an extraction tank, and directly carry out supercritical extraction: 40°C, 28MPa, 200min.

[0028] 5. Extract the sea cucumber oil and pack it with nitrogen.

[0029] The branched-chain fatty acid in sea cucumber oil accounts for 50% of the total fatty acid content, and the content of 12-methyltetradecanoic acid accounts for 21% of the total fatty acid content. Sea cucumber oil is orange-red, liquid oil at room temperature, stable in nature, and has a fishy smell. Its saponification value is 187mgKOH / g and iodine value is 86g / 100g.

example 3

[0031] 1. Take fresh and live sea cucumbers, wash the body wall and viscera separately to remove impurities and set aside.

[0032] 2. Carry out vacuum freeze-drying together until the water content is less than or equal to 8%.

[0033] 3. Grinding the dried sea cucumber body wall and viscera to a particle size of 60 mesh.

[0034] 4. Put the powder into the extraction tank and directly carry out supercritical extraction: 50°C, 30MPa, 100min.

[0035] 5. Extract the sea cucumber oil and pack it with nitrogen.

[0036] The branched-chain fatty acid in sea cucumber oil accounts for 55% of the total fatty acid content, and the content of 12-methyltetradecanoic acid accounts for 25% of the total fatty acid content. Sea cucumber oil is orange-yellow, liquid oil at room temperature, stable in nature, and has a fishy smell. Its saponification value is 186mgKOH / g, and its iodine value is 87.2g / 100g.

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PUM

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Abstract

The invention relates to a sea cucumber oil product and a method for preparing the same. The sea cucumber oil is prepared by using sea cucumbers (in particular stichopus japonicus and internal organs thereof as well as cucumaria frondosa and the internal organs thereof) as raw materials through the processes of cleaning, freeze drying, pulverization and carbon dioxide supercritical extraction. The fatty acid component of the prepared finished product contains high-proportion branched-chain fatty acid, odd carbon number of fatty acid, as well as omega-3 fatty acid, wherein the branched-chain fatty acid accounts for 10 to 60 percent of the total fatty acids, and the content of 12-methyl-tetradecanoic-acid accounts for 2.5 to 30 percent of the total fatty acids. The sea cucumber oil is liquid state oil with colors from orange yellow to red and has stable property and sea fishy smell. The saponification value of the sea cucumber oil is between 150 and 190 mgKOH / g, and the iodine value thereof is between 70 and 100 g / 100 g.

Description

technical field [0001] The invention relates to the field of animal fats, in particular to the extraction technology of sea cucumber fats; meanwhile, it relates to the application of supercritical. Background technique [0002] Sea cucumber is a traditional nourishing food in our country. Especially in recent years, with the vigorous promotion of various sea cucumber health foods and other sea cucumber deep-processing products, the edible value of sea cucumber has been recognized by people, and sea cucumber is listed as a high-end product. Nourishing food. However, from the current development and utilization of sea cucumbers, we can see that the utilization of sea cucumber resources is not sufficient, and the nutritional structure and nutritional value of sea cucumbers have not been fully tapped. [0003] Sea cucumber is a high-protein food, and it also contains a high proportion of polysaccharides. Most of the current sea cucumber processed products are developed for sea ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/02A23L1/333A23L1/28A23L1/29A23L33/12
Inventor 邵俊杰焦健
Owner DALIAN HAIYANTANG BIOLOGY
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