Manufacturing method of nostoc flagelliforme product

A manufacturing method and product technology, applied in the field of Nostocchi products, can solve the problems of large nutritional loss, single type of product, and low nutritional value, and achieve the effects of promoting absorption, large evaporation area, and rich nutrition

Inactive Publication Date: 2014-08-13
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, wild hair vegetables are still mainly collected and dried for sale or directly cooked and eaten in the market. Not only i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A method for manufacturing a Nostocella product, comprising the following steps:

[0051] Step 1. Cell culture of Nostocella

[0052]Under sterile conditions, inoculate the Nostocella cells in the liquid medium in the culture bottle, and then put the culture bottle connected with the Nostocia cells into a constant temperature biochemical incubator with a temperature of 25°C for constant temperature liquid suspension culture. After 15 days, let the culture medium stand still, and discard the supernatant to obtain the processed Nostocyba cell fluid for subsequent use;

[0053] Step two, blanching

[0054] Add citric acid and sodium chloride to the processed Nostocchia cell solution to prepare a mixed solution. The additions of citric acid and sodium chloride are respectively 0.25% and 0.35% of the Nostocchia cell solution weight, and adjust the mixing with sodium carbonate The pH value of the solution is 9.0, and it is blanched in a water bath at a temperature of 80°C f...

Embodiment 2

[0070] A method for manufacturing a Nostocella product, comprising the following steps:

[0071] Step 1. Cell culture of Nostocella

[0072] Under sterile conditions, inoculate the Nostocella cells in the liquid medium in the culture bottle, and then put the culture bottle connected with the Nostocia cells into a constant temperature biochemical incubator with a temperature of 25°C for constant temperature liquid suspension culture. After 20 days, let the culture medium stand still, and discard the supernatant to obtain the processed Nostocyba cell fluid for subsequent use;

[0073] Step two, blanching

[0074] Add citric acid and sodium chloride to the processed Nostocchia cell solution to prepare a mixed solution. The additions of citric acid and sodium chloride are respectively 0.25% and 0.35% of the Nostocchia cell solution weight, and adjust the mixing with sodium carbonate The pH value of the solution is 9.0, and it is blanched in a water bath at a temperature of 80°C ...

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Abstract

The invention belongs to the food drying and processing technical field, and particularly relates to a manufacturing method of a nostoc flagelliforme product. The manufacturing method comprises eight steps of culturing nostoc flagelliforme cells, scalding and blanching, beating to obtain a nostoc flagelliforme cell filtrate, blending, homogenizing, concentrating, sterilizing, and spray-drying. A culture medium added with a soil extraction liquid and a strontium solution with the mass concentration of 2 mg/L is inoculated with the nostoc flagelliforme cells, so that the absorption of the nostoc flagelliforme cells on strontium is greatly promoted, and besides, effects of prevention and treatment of cardiovascular diseases and promotion of human body health are played. With adopting of the spray drying method, the manufacturing method has the advantages of large evaporation area, fast drying speed, low material temperature, and easy continuous production; based on reservation of the material original nutritional organization composition and flavor to a greatest degree, the drying efficiency is greatly improved; and moreover, with utilization of the spray drying method, a nostoc flagelliforme cell slurry can be quickly dried into a powder, the powder collecting rate is high, the damage rate of the composition of the nostoc flagelliforme cells is reduced, and the original nutrients and flavor of the nostoc flagelliforme cells are relatively well maintained.

Description

technical field [0001] The invention belongs to the technical field of food drying and processing, and in particular relates to a method for manufacturing a hair vegetable product. Background technique [0002] Nostoc, also known as Nostoc hairis, is a fungus belonging to the phylum Cyanophyta. It is named for its shape and color like human hair. It is mostly distributed in arid and semi-arid areas in Northwest my country and is extremely drought-resistant. Nostoc is rich in nutrients. Every 100g of Nostoc contains 20g of protein, which is 1.5 times that of eggs. It is low in fat and contains calcium, iron, iodine and other elements. It is rich in minerals and amino acids needed by the human body. ideal food. Fat Choi is a rare edible blue-green algae. It is called an auspicious dish because its name is homonymous with "facai". It is very popular in Guangdong and other southern regions. [0003] Wild Nostoc is a kind of algae that grows scattered around sand-fixing plants ...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L1/29A23L17/60A23L33/00
CPCA23L33/00A23V2002/00A23V2300/26A23V2300/50A23V2300/10
Inventor 郭金英李彤辉任国艳王萍李松彪罗登林吴影张玉先
Owner HENAN UNIV OF SCI & TECH
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