Sea cucumber oil product and preparation method thereof
A sea cucumber and product technology, which is applied in food preparation, edible oil/fat, fat oil/fat production, etc., can solve the problems of mining, lack of nutritional structure and nutritional value of sea cucumber, and insufficient utilization of sea cucumber resources.
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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-methyl tetradecanoic 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. ...
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-methylmyristic 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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