Method for extracting multiple active nutrient contents from sea cucumber processing liquid and application of method

Abstract

The invention relates to a method for extracting multiple active nutrient contents from sea cucumber processing liquid. The method comprises the following steps: raw material collection, primary filtration, enzymolysis, rough filtration, ultrafiltration, concentration, secondary rough filtration, desalination, fermentation, centrifugation, secondary enzymolysis, secondary centrifugation, third rough filtration, secondary ultrafiltration, secondary concentration and spray drying. The invention further relates to application of the method in orally disintegrating tablets. Compared with the prior art, the method has the advantages that a prepared sea cucumber extract contains multiple nutrient contents, and the total content of sea cucumber polypeptide, small proteins, sea cucumber mucopolysaccharide and sea cucumber glycosides reaches 80%-90%; in the whole technological process, reaction conditions are mild, no organic solvent is used, nutrient contents are hardly damaged, and molecules of the extracted sea cucumber extract are relatively small; after the sea cucumber extract is fermented by using beneficial bacteria, the nutrient contents in the sea cucumber extract are easily absorbed by human bodies, and almost no peculiar smell exists; furthermore, the technological process is very suitable for the industrial expanded production.

Description

Technical field [0001] The invention relates to a sea cucumber comprehensive utilization technology, in particular to an easily absorbed fermented sea cucumber nutrient extraction method, and an orally disintegrating tablet prepared by using it as an effective ingredient. Background technique [0002] Sea cucumbers (holothurians) belong to the class Echinodenmata (Holothunoidea). There are about 1,100 sea cucumber species in the world. China is the first country in the world to eat sea cucumbers. As early as in "The History of Foreign Objects in Sea Water" by Wei Shenying of the Three Kingdoms, there was a record of using sea cucumbers as a cooking ingredient: The abdomen, without mouth, has thirty feet like hairpins, and the larger one is more than a foot long.” The medicinal value of sea cucumbers in the Ming Dynasty was gradually discovered. The "Food Materia Medica" edited by Yao Kecheng records: "Sea cucumbers sit in the southeast sea. Like insects, black color, and many pu...

AI Technical Summary

Problems solved by technology

However, most of the tablets are swallowed or chewed, and the taste and flavor of the products are not good enough to arouse people's interest in taking them, especially for some people with dysphagia, such as the elderly, children, patients who have been bedridden for a long time, and other weak groups, it is unacceptable.

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