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Method for making suaeda salsa beverage through ultrasonic wave assisted enzyme method

A technology of ultrasonic and auxiliary enzymes, applied in the direction of ultrasonic treatment of food, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of vitamin material stability damage, unfavorable to health, etc., to reduce adverse effects and easy to control. and maintenance, the effect of reducing the extraction time

Inactive Publication Date: 2018-04-20
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention cuts the juice into sections to obtain the raw liquid and solid slag, soaks and heats the solid slag in water to obtain Suaeda salsa juice, and then undergoes boiling, cooling, sterilization and other processes. The Suaeda salsa juice obtained by this method is subjected to high-temperature sterilization and other links , the stability of vitamin substances is severely damaged, and a large amount of sugar substances are added to the product, which is not conducive to health
[0009] In summary, Suaeda salsa has many nutritional components, has good health care effects, and has great economic value and social value. However, there is no method for efficiently extracting polyphenols in Suaeda salsa in the current market, and there is no A beverage containing natural plant polyphenols, minerals and amino acids

Method used

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  • Method for making suaeda salsa beverage through ultrasonic wave assisted enzyme method
  • Method for making suaeda salsa beverage through ultrasonic wave assisted enzyme method
  • Method for making suaeda salsa beverage through ultrasonic wave assisted enzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (1) Collect fresh leaves of Suaeda salsa, wash once, dry at 30°C, pulverize, and pass through a 20-mesh sieve for later use;

[0048] (2) Add deionized water according to the mass ratio of material to liquid 1:20, add 2% (w / w) cellulase, add 0.05% vitamin C, enzymolysis time 20min, enzymolysis temperature 35 ℃, ultrasonic power 50w, extract The number of times is 2 times, and the leaching solution combined twice is filtered through a mechanical filter, an adsorption filter, and a security filter in sequence;

[0049] (3) Then use a hollow fiber membrane with a diameter of 0.001 μm to inject into the air-water mixer by ultrafiltration, the liquid inlet rate is 900L / h, the pressure is 0.045Mpa, the feed liquid concentration is 200μg / L, the ultrafiltration time is 200min, and the backwash cycle is 20min. The backwashing time is 40s, and the method of running up for 20 minutes and backwashing up for 40s is adopted, and the filtrate is aseptically filled.

Embodiment 2

[0051] (1) Collect fresh leaves of Suaeda salsa, wash them twice, dry them at 40°C, crush them, and pass them through a 30-mesh sieve for later use;

[0052] (2) Add deionized water according to the mass ratio of material to liquid 1:30, add 2.5% (w / w) cellulase, add 0.06% vitamin C, enzymolysis time 25min, enzymolysis temperature 40 ℃, ultrasonic power 100w, extract The number of times is 2 times, and the leaching solution combined twice is filtered through a mechanical filter, an adsorption filter, and a security filter in sequence;

[0053] (3) Then use a hollow fiber membrane with a diameter of 0.004 μm to inject into the air-water mixer by ultrafiltration, the liquid inlet rate is 1100L / h, the pressure is 0.06Mpa, the feed liquid concentration is 300μg / L, the ultrafiltration time is 200min, and the backwash cycle is 30min. The backwashing time is 60s, and the method of running up for 30min and backwashing up for 60s is adopted, and the filtrate is aseptically filled.

Embodiment 3

[0055] (1) Collect fresh leaves of Suaeda salsa, wash them three times, dry them at 40°C, crush them, and pass them through a 30-mesh sieve for later use;

[0056] (2) Add deionized water according to the mass ratio of material to liquid 1:40, add 4% (w / w) cellulase, add 0.07% vitamin C, enzymolysis time 30min, enzymolysis temperature 45 ℃, ultrasonic power 150w, extract The number of times is 2 times, and the leaching solution combined twice is filtered through a mechanical filter, an adsorption filter, and a security filter in sequence;

[0057] (3) Then use a hollow fiber membrane with a diameter of 0.007 μm to inject into the air-water mixer by ultrafiltration, the liquid inlet rate is 1300L / h, the pressure is 0.1Mpa, the feed liquid concentration is 300μg / L, the ultrafiltration time is 200min, and the backwash cycle is 20min. The backwashing time is 60s, and the method of running up for 20 minutes and backwashing down for 60s is adopted, and the filtrate is aseptically fi...

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Abstract

The invention relates to a method for making a suaeda salsa beverage through an ultrasonic wave assisted enzyme method, and relates to a beverage. Ultrasonic waves and a dynamic counter current circulation are combined, so that the extraction rate of polyphenol in suaeda salsa is greatly increased, and the effect of yielding twice the result with half the effort is achieved; the ultrasonic wave assisting, the aqueous enzymatic method extraction and an ultrafiltration technology are combined, so that the water-soluble functional ingredients in the suaeda salsa are greatly reserved; and comparedwith the extraction rate by a conventional extraction method, the extraction rate of polyphenols substances in the suaeda salsa is increased by 30-70%, so that the suaeda salsa beverage is rich in anti-oxidant ingredients including polyphenols and the like in the suaeda salsa, and has trace elements and rich amino acids required by human bodies, the pursuit of people for double efficacy of beingnutrient and health-care can be met, and the suaeda salsa beverage is adapted to the high-rhythm living of present people.

Description

【Technical field】 [0001] The invention belongs to the field of beverage processing, and in particular relates to a method for preparing Suaeda salsa beverage by an ultrasonic-assisted enzymatic method. 【Background technique】 [0002] Suaeda salsa is an annual herbaceous plant, which generally grows in saline-alkali wastelands such as seashores, lakesides, and river valleys. It can also grow in intertidal zones with a salt content as high as 3%. It is a typical saline-alkali land indicator plant. Suaeda salsa has an ecological protection and improvement effect on soil, and is known as the "pioneer plant" for saline-alkali land transformation. Studies have found that the fresh and tender stems and leaves of Suaeda salsa are rich in nutrients, rich in fat, protein, crude fiber, minerals, trace elements and multivitamins, etc., which are of great development value. Suaeda salsa is an annual herbaceous salt-accumulating plant. The nutrients in Suaeda salsa are complete and rich....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/74A23L2/72A23L33/105
CPCA23L2/38A23L2/72A23L2/74A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2300/48A23V2300/14
Inventor 朱丹实李君刘贺李泓胜杨立娜郝春光赵宏伟李晓娟
Owner BOHAI UNIV
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