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Production method of pearl oyster amino acid liquid or pearl oyster ginseng amino acid liquid

A production method and amino acid technology, applied in the direction of food science, application, food ingredients, etc., to achieve the effect of improving the extraction rate and solving the problem of precipitation

Active Publication Date: 2017-11-21
陈俊豪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Various preparations of amino acid liquid can be produced

Method used

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  • Production method of pearl oyster amino acid liquid or pearl oyster ginseng amino acid liquid
  • Production method of pearl oyster amino acid liquid or pearl oyster ginseng amino acid liquid
  • Production method of pearl oyster amino acid liquid or pearl oyster ginseng amino acid liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0152] In a 120L stainless steel reaction kettle, citric acid is used to hydrolyze the pearl oyster at 112-118°C. Produce "Pearl Oyster Martensii Amino Acid Liquid or Pearl Oyster Martensii Ginseng Amino Acid Liquid". Pearl oyster meat contains about 12.03% protein.

[0153] Estimated yield V (volume), from formula (Ⅲ):

[0154] V(L)=[raw material weight (Kg)×this kind of raw material protein content%×16%×65% (extraction rate)] ÷ product nitrogen content (Kg / L).

[0155] =30Kg×12.03%×16%×65% (extraction rate)÷0.003(Kg / L)=125.11L.

[0156] The nitrogen content of pearl oyster martensii amino acid liquid or pearl oyster martensii ginseng amino acid liquid is 0.003 (Kg / L).

[0157] Filling in the kettle: Σ=Pearl oyster meat 30Kg+water 30Kg+M 柠檬酸晶 .

[0158] Calculate the citric acid used for hydrolysis. From the formula (Ⅰ-1), choose CC=1.1:

[0159] m 柠檬酸 = Raw material weight × protein content of this kind of raw material × CC × 2.1947

[0160] =30×12.03%××1.1×2.1947=8...

Embodiment 2

[0164] Using 120L stainless steel reaction kettle, citric acid was used to hydrolyze the pleated crested mussel meat at 112-118°C. Production of "Crown Mussel Amino Acid Liquid or Crested Clam Ginseng Amino Acid Liquid". The protein content of pleated crown clam meat is about 10.09%.

[0165] Estimated yield V (volume), from formula (Ⅲ):

[0166] V(L)=[raw material weight (Kg)×this kind of raw material protein content%×16%×65% (extraction rate)] ÷ product nitrogen content (Kg / L). =33Kg×10.09%×16%×65% (extraction rate)÷0.003(Kg / L)=115.43L.

[0167] The nitrogen content of crested mussel amino acid liquid or crested clam ginseng amino acid liquid is 0.003 (Kg / L).

[0168] Filling the kettle: Σ = pleated crown mussel meat 33Kg + water 33Kg + M 柠檬酸晶 .

[0169] Calculate the citric acid used for hydrolysis. From formula (Ⅰ-1), choose CC=1.1:

[0170] m 柠檬酸 = raw material weight × protein content of this kind of raw material × 1.1 × 2.1947

[0171] =33×10.09%×1.1×2.1947=8.04K...

Embodiment 3

[0175] A 120L stainless steel reaction kettle was used, and citric acid was used to hydrolyze the spinosa mussel meat at 112-118°C. Production of "Three sail mussel amino acid liquid or Triangle sail mussel ginseng amino acid liquid". The meat of triangular sail clam contains 9.42% protein.

[0176] Estimated yield V (volume), from formula (Ⅲ):

[0177] V(L)=[raw material weight (Kg)×raw material protein content%×16%×65% (extraction rate)] ÷ product nitrogen content (Kg / L).

[0178] =37Kg×9.42%×16%×65% (extraction rate)÷0.003(Kg / L)=120.83L.

[0179] The nitrogen content of Amino Acid Liquid or Amino Acid Liquid is 0.003(Kg / L).

[0180] Filling the kettle: Σ = hydrolyzed spinosa clam meat 37Kg + water 37Kg + M 柠檬酸晶 .

[0181] Calculate the citric acid used for hydrolysis. From formula (Ⅰ-1), choose CC=1.1:

[0182] m 柠檬酸 = raw material weight × protein content of this kind of raw material × 1.1 × 2.1947

[0183] =37×9.42%××1.1×2.1947=8.41Kg, M 柠檬 acid 晶 = M 柠檬 Acid ...

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Abstract

The invention provides a pearl oyster amino acid liquid and pearl oyster and ginseng amino acid liquid production method based on citric acid hydrolysis. By the adoption of the method, a large number of pearl oyster meat leftovers obtained after pearls are picked can be utilized, and pearl functions are realized. According to the method, citric acid is added for the first time to serve as a protein denaturant for waterproof product refrigeration and long-time storage, so that extraction rate is increased; an original hydrolysis acid consumption calculation formula is adopted; the problem of fishy smell of seawater (fresh water) products is solved; four unique pearl oyster amino acid liquid formulas including the salty formula and the sweet formula are adopted; the calculation formula of predicted yield is derived; the problem of product filtration is solved; the problem of product sediment is solved. According to the technical scheme, the method comprises the steps of 1, material pretreatment; 2, hydrolysis; 3, neutralization; 4, sediment; 5, filtration with a kieselguhr filter; 6, preparation according to a formula; 7, ultrafiltration with a microporous film; 8, filling.

Description

technical field [0001] The invention relates to a production method of pearl oyster amino acid liquid or pearl oyster ginseng amino acid liquid. It belongs to the technical field of amino acid production. Background technique [0002] Proteins are macromolecules that cannot be used directly in the human body, and must be converted into small molecules of amino acids before they can be used. Amino acids synthesize proteins, without which there is no life. Large-scale production of amino acids and lower prices are necessary means for human health and longevity. The total demand in the international market is increasing by 56% every year. [0003] The production of amino acids requires the balance of the eight essential amino acids for the human body, with an appropriate ratio to each other, which is in line with the model of the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO / WHO). Its production methods include hydrochloric ac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/175A23L33/00
CPCA23V2002/00A23V2250/065
Inventor 陈俊豪陈贵卿
Owner 陈俊豪