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Fresh-keeping synergist for fresh marine functional spirulina

A technology of spirulina and synergist, applied in food preservation, food science, application, etc., can solve the problems of few spirulina products, achieve the effects of promoting growth, maintaining freshness and activity, and improving cardiovascular and cerebrovascular

Active Publication Date: 2012-10-31
WEIHAI KANGBOER BIOLOGICAL PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The spirulina currently on the market is basically dried and processed into tablets, capsules, powders, etc., and there are few fresh spirulina products. From basic common sense, it can be seen that fruits and vegetables rich in chlorophyll and vitamins Fresh food must be safer and more nutritious than dried or canned products, and protein-rich fish and shrimp must be fresh than dead and processed products.

Method used

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  • Fresh-keeping synergist for fresh marine functional spirulina
  • Fresh-keeping synergist for fresh marine functional spirulina
  • Fresh-keeping synergist for fresh marine functional spirulina

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Example 1: A fresh marine functional spirulina fresh-keeping synergist, which uses 2 g of marine galactooligosaccharide sulfate, 3 g of isomaltooligosaccharide, 0.5 g of citric acid, 0.5 g of vitamin C, and 0.1 g of carboxymethyl cellulose g, 0.1 g of agar, and 100 ml of purified water are mixed to make 100 ml of fresh-keeping synergist. Spirulina is purified and screened to select excellent strains, and then it is continuously cultured and multiplied in a pollution-free factory culture device. After the cultured spirulina is centrifuged and collected, it is washed 2 to 3 times with 1.5% sodium bicarbonate, then washed 2 to 3 times with sterile purified water, and then weighed. The ratio is mixed and filled into oral liquid 10ml / bottle. After 6 months of observation, the spirulina has no deterioration or corruption.

Embodiment 2

[0023] Embodiment 2: a fresh marine functional spirulina fresh-keeping synergist, which uses 1 g of marine galactooligosaccharide sulfate, 4 g of isomaltooligosaccharide, 0.2 g of citric acid, 1 g of vitamin C, 0.1 g of carboxymethyl cellulose, Mix 0.1g of sodium hyaluronate and 100ml of purified water to make 100ml of fresh-keeping synergist. Spirulina is purified and screened to select excellent strains, and then it is continuously cultured and multiplied in a pollution-free factory culture device. After the cultured spirulina is centrifuged and collected, it is washed 2 to 3 times with 1.5% sodium bicarbonate, then washed 2 to 3 times with sterile purified water, and then weighed. The ratio is mixed and filled into oral liquid 10ml / bottle. After 6 months of observation, the spirulina has no deterioration or corruption.

Embodiment 3

[0024] Embodiment 3: a fresh marine functional spirulina fresh-keeping synergist, which uses 3 g of marine galactooligosaccharide sulfate, 1 g of isomaltooligosaccharide, 1 g of citric acid, 0.3 g of vitamin C, 0.2 g of sodium hyaluronate, 0.1g of bacterial cellulose and 100ml of purified water are mixed to make 100ml of fresh-keeping synergist. Spirulina is purified and screened to select excellent strains, and then it is continuously cultured and multiplied in a pollution-free factory culture device. After the cultured spirulina is centrifuged and collected, it is washed 2 to 3 times with 1.5% sodium bicarbonate, then washed 2 to 3 times with sterile purified water, and then weighed. The ratio is mixed and filled into oral liquid 10ml / bottle. After 6 months of observation, the spirulina has no deterioration or corruption.

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Abstract

The invention discloses a fresh-keeping synergist for fresh marine functional spirulina. 100ml of fresh-keeping synergist is prepared by mixing 0.5-3g of marine sulfated galactooligosaccharides (oligomerization carrageenan), 0.5-5g of isomaltose hypgather, 0.1-1g of citric acid, 0.1-1g of Vitamin C, one or multiple of 0.1-0.3g of carboxymethylcellulose, 0.1-0.4g of agar, 0.1-0.3g of sodium hyaluronate and 0.1-0.3g of bacterial cellulose, and the balance of purified water. A specific preparation method comprises the steps of: adding the marine sulfated galactooligosaccharides, the isomaltose hypgather, the citric acid, and one or multiple of the carboxymethylcellulose, the agar, the sodium hyaluronate and the bacterial cellulose into the purified water according to quantity in a formula, then heating for boiling for 20 minutes, standing for cooling, adding the Vitamin C, and mixing to reach a uniform state to obtain the fresh-keeping synergist. When in use, the fresh-keeping synergist provided by the invention is mixed with the fresh spirulina according to the proportion of (1:10)-(3:10). The fresh-keeping synergist not only plays a role in keeping freshness for the cultivated fresh spirulina, but also has the functions of sterilizing, resisting to virus, oxidation and tumor, enhancing immunity, reducing blood sugar and blood fat, promoting growth of intestinal probiotics, improving cardio-cerebral vessels and the like, so that the effect of increasing the spirulina is enhanced.

Description

technical field [0001] The invention relates to a fresh-keeping synergist, in particular to a fresh-keeping synergist for fresh and alive marine functional spirulina. Background technique [0002] Spirulina is an aquatic plant, rich in high-quality protein, multivitamins, minerals and a variety of biologically active substances, and its cell wall is composed of polysaccharides, which are easily digested and absorbed by the human body. It can be called the best natural green health food. The spirulina currently on the market is basically dried and processed into tablets, capsules, powders, etc., and there are few fresh spirulina products. From basic common sense, it can be seen that fruits and vegetables rich in chlorophyll and vitamins Fresh foods must be safer and more nutritious than dried or canned products, and protein-rich fish and shrimp must be fresh and alive than processed products after death. Scientific experiments have proved that because of the extremely thin c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/3571
Inventor 于国友陈世平刘淑华
Owner WEIHAI KANGBOER BIOLOGICAL PHARMA
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