Method for increasing extraction yield of dried sea cucumber proteins and polysaccharides

A technology of polysaccharide extraction and dried sea cucumber, applied in the direction of fermentation, can solve the problems of easy spoilage, loss of juice, difficult to store, etc., to improve the utilization rate of raw materials and equipment, high product yield and quality, and shorten the extraction time. Effect

Inactive Publication Date: 2017-09-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of soaking in cold water is that the time is too long, generally 2 to 3 days, the juice loss is serious, and soaking in summer is easy to spoil and deteriorate, which is not suitable for industrial production; the disadvantage of using fresh sea cucumbers is that sea cucumbers are easy to dissolve and difficult to collect. Diffi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Soaking at low temperature: use deionized water 20 times the weight of dried sea cucumber to soak the ginseng at low temperature; when soaking at low temperature, keep the soaking temperature at 45°C for 10 hours;

[0042] (2) Cleaning: After the low-temperature immersion, wash the wet sea cucumber 3 times with deionized water 15 times the weight of the wet sea cucumber;

[0043] (3) High-temperature cooking: Put the leaf melon ginseng into deionized water at a temperature of 95°C that is 15 times the weight of the wet sea cucumber, and cook at high temperature for 40 minutes;

[0044] (4) Soaking at high temperature: stop heating, continue to soak for 2 hours with residual heat, collect the sea cucumbers that have been steamed (SC) and the hot water (HW) for soaking sea cucumbers;

[0045] (5) Concentrated sea cucumber foaming liquid: Concentrate the hot water (HW) for foaming sea cucumbers under reduced pressure at 55°C to 1 / 3 of the original volume to obtain conc...

Embodiment 2

[0053] (1) Soaking at low temperature: use deionized water 25 times the weight of dried sea cucumber to soak the ginseng at low temperature; when soaking at low temperature, keep the soaking temperature at 50°C for 11 hours;

[0054] (2) Cleaning: After the low-temperature immersion, wash the wet sea cucumber with deionized water 18 times the weight of the wet sea cucumber for 3 times;

[0055] (3) High-temperature cooking: Put the leaf melon ginseng into deionized water with a temperature 90°C that is 18 times the weight of the wet sea cucumber, and cook at high temperature for 50 minutes;

[0056] (4) Soaking at high temperature: stop heating, continue to soak for 3 hours with residual heat, and collect the steamed sea cucumbers (SC) and hot water (HW) for soaking sea cucumbers respectively;

[0057] (5) Concentrated sea cucumber foaming liquid: Concentrate the hot water (HW) for foaming sea cucumbers under reduced pressure at 55°C to 3 / 10 of the original volume to obtain co...

Embodiment 3

[0065] (1) Soaking at low temperature: use deionized water 30 times the weight of dried sea cucumber to soak the ginseng at low temperature; when soaking at low temperature, keep the soaking temperature at 55°C for 12 hours;

[0066] (2) Cleaning: After the low-temperature immersion, wash the wet sea cucumber 4 times with deionized water 20 times the weight of the wet sea cucumber;

[0067] (3) High-temperature cooking: put the leaf melon ginseng into deionized water at a temperature of 90°C that is 20 times the weight of the wet sea cucumber, and cook at high temperature for 60 minutes;

[0068] (4) Soaking at high temperature: stop heating, continue to soak for 4 hours with residual heat, and collect the steamed sea cucumbers (SC) and hot water (HW) for soaking sea cucumbers respectively;

[0069] (5) Concentrated sea cucumber foaming liquid: Concentrate the hot water (HW) for foaming sea cucumbers under reduced pressure at 55°C to 1 / 4 of the original volume to obtain concen...

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PUM

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Abstract

The invention discloses a method for increasing extraction yield of dried sea cucumber proteins and polysaccharides. In the method, dried Cucumaria frondosa is used as a representative raw material and is subjected to low temperature soaking, high temperature boiling and high temperature soaking, ginger homogenate is added, and two-stage enzymolysis is used to extract sea cucumber extracts, so as to extract proteins and polysaccharides from sea cucumber. The sea cucumber extracts obtained by the method of the invention contain more than 72% of proteins, more than 16% of polysaccharides, less than 4% of salts, and less than 4% of water, and the obtained sea cucumber extracts have no fishy smell. The yield of sea cucumber extracts of the method is more than 50%, the protein extraction yield is more than 85%, and the polysaccharide extraction yield is more than 90%.

Description

technical field [0001] The invention relates to the technical field of extracting sea cucumber extracts, in particular to a method for increasing the extraction rate of dried sea cucumber protein and polysaccharides. Background technique [0002] Sea cucumber contains a variety of active ingredients, such as polysaccharides, proteins, saponins and so on. Sea cucumber body wall is the main edible (medicinal) part of sea cucumber, and its main components are epithelial tissue and dermal connective tissue. The cells of the sea cucumber dermal connective tissue are filled with fibrous components such as collagen, proteoglycans, and other amorphous matrix such as glycoproteins, that is, the extracellular matrix. Therefore, protein is the main component of sea cucumber. Sea cucumbers contain 18 kinds of amino acids, 8 of which are essential amino acids that cannot be synthesized by the human body. Sea cucumber polysaccharides mainly exist in the body wall of sea cucumbers, and ...

Claims

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Application Information

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IPC IPC(8): C12P21/06C08B37/00
CPCC08B37/0003C12P21/06
Inventor 林恋竹赵谋明苏国万杨坤邹颖
Owner SOUTH CHINA UNIV OF TECH
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