Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of biological salt and Suaeda salsa, applied in food preparation, food science, application, etc., can solve the problems of not being produced and utilized, and achieve the effect of simple and feasible preparation process, high economic added value, and broad market prospect
Inactive Publication Date: 2012-07-11
SHANDONG KAIER MARINE BIOLOGICAL TECH
View PDF8 Cites 103 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Suaeda salsa has the function of absorbing and storing salt. Suaeda salsa absorbs through the roots, purifies the inorganic salts in the soil, and absorbs them selectively, and stores them in its stems and leaves. The salt content is very high, such as sodium chloride, chloride Potassium and magnesium chloride are the main components. In addition, it also contains Ca, P, Fe, Zn, Se, I, Cu, and Mn trace elements. It is a rare source of nutritional biological salts and has important production and development values. not produced and utilized
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
[0009] Take 100 grams of fresh Suaeda salsa stems and leaves, press to extract the juice, add 10 grams of distilled water to the remaining solid part, extract once more, combine the two liquids, add 50,000 units of alkaline protease, treat at 37°C for 30 minutes, boil, and cool down to 70°C, add 1 gram of activated carbon, stir and keep warm for 30 minutes, filter with suction, process with membrane filtration, concentrate and crystallize, and obtain 1.5 grams of finished product.
Embodiment 2
[0011] Take 100 grams of fresh Suaeda salsa stems and leaves, press to extract the juice, add 300 grams of distilled water to the remaining solid part, extract once more, combine the two liquids, add 10,000 units each of neutral protease and bromelain, and treat at 37 ° C for 30 minutes. Boil, lower the temperature to 75°C, add 3 grams of activated carbon, stir and keep warm for 50 minutes, filter with suction, process with membrane filtration, concentrate and crystallize to obtain 2.1 grams of finished product.
Embodiment 3
[0013] Take 100 grams of fresh Suaeda salsa stems and leaves, press to extract the juice, add 100 grams of distilled water to the remaining solid part, extract once more, combine the two liquids, add 30,000 units of papain, treat at 37°C for 30 minutes, boil, and cool down to 73°C ℃, add 2 grams of activated carbon, stir and keep warm for 40 minutes, filter with suction, add 80 mg of alginate, stir for 30 minutes, add a solution containing 80 mg of chitosan, stir for 30 minutes, filter after standing, the filtrate is concentrated and crystallized, and the finished product is obtained 1.4 grams.
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
Login to view more
Abstract
The invention discloses a method for preparing a suaeda salsa biogenetic salt. The method comprises the following steps of: taking parts, such as stems and leaves, above roots of fresh suaedasalsa; juicing; adding water into residual solid parts and extracting once; mixing the two liquids; and performing enzymolysis, boiling, decoloration, heavy metal removal, concentration and crystallization onthe mixed liquid, thus obtaining a finished product. The yield of the product is 1.2-2.1%. The product comprises inorganic salts serving as major ingredients and natural organic matters serving as minor ingredients. The inorganic salts mainly comprise sodium chloride, potassium chloride and magnesium sulfate as well as a trace amount of trace elements (Ca, P, Fe, Zn, Se, I, Cu and Mn) and the organic matters in the product mainly comprises vitamins, amino acid and polysaccharide. During preparation, any chemical substances are not required; furthermore, the raw materials are abundant, readilyavailable and low in cost, and have extremely high economic additional value; and moreover, the preparation method is simple and feasible, is easy to produce and operate, and is wide in market prospect.
Description
technical field [0001] The invention relates to a preparation method of Suaeda salsa biological salt in the field of tidal flat plant extraction chemical industry. Background technique [0002] Suaedasalsa (Suaedasalsa) is also known as "wolf's tail strip", "haiying dish" and "alkali". "Yellow Cabbage" etc., annual herb, stems are erect, cylindrical, up to 30-100 cm, flowers are solitary or 2-3 petioles are clustered on the short stalks of leaf axils, in the shape of umbrellas, and the perianth is in the shape of a fruit The five-pointed star-shaped plant is a typical halophyte. It mostly grows on the tidal flats near the coast, and it can also be planted. Its cultivation techniques are relatively extensive, and it is mainly distributed in Northeast, Northwest, North China, Henan, Shandong, Jiangsu and Zhejiang. Suaeda salsa has good commerciality and beautiful plant shape. It has the elegant name of "emerald coral". The fresh and tender stems and leaves are rich in nutriti...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more