Extraction method of effective components in spirulina, and spirulina health-care and health-preserving noodles prepared from effective components

An effective ingredient and extraction method technology, applied in the field of noodle preparation, can solve the problems of high cost, incomplete deodorization, complicated operation, etc., and achieve the effects of good edible effect, simple and effective deodorization operation, and good effect.

Pending Publication Date: 2020-07-17
FUZHOU CHANGSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the invention patent, the spirulina powder uses physical methods to remove the fishy sm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

[0034] A method for extracting effective ingredients in spirulina. The steps include washing and crushing, filtering precipitation, and sieving and drying. Spirulina is cleaned and soaked with a liquid deodorant and then crushed. Spirulina is crushed in an ultrasonic crusher. Adding a powder deodorant, and adding a deodorant decomposing agent to the pulverized spirulina liquid during precipitation to decompose the excess liquid deodorant and powder deodorant, and finally obtain the active ingredients of the spirulina after ultra-low temperature freeze-drying.

[0035] The liquid deodorant includes fermented lactic acid bacteria extract, tea polyphenols, bright moon grass extract, L-alanine and ethanol; the powder deodorant includes perilla leaf extract, pepper powder, calcium chloride powder , Almond meal and pronase powder.

[0036] The deodorant decomposer includes a decomposing component and a masking component. The decomposing component includes calcium algina...

Example Embodiment

[0048] Example 2

[0049] A method for extracting effective ingredients in spirulina. The steps include washing and crushing, filtering precipitation, and sieving and drying. Spirulina is cleaned and soaked with a liquid deodorant and then crushed. Spirulina is crushed in an ultrasonic crusher. Adding a powder deodorant, and adding a deodorant decomposing agent to the pulverized spirulina liquid during precipitation to decompose the excess liquid deodorant and powder deodorant, and finally obtain the active ingredients of the spirulina after ultra-low temperature freeze-drying.

[0050] The liquid deodorant includes fermented lactic acid bacteria extract, tea polyphenols, bright moon grass extract, L-alanine and ethanol; the powder deodorant includes perilla leaf extract, pepper powder, calcium chloride powder , Almond meal and pronase powder.

[0051] The deodorant decomposer includes a decomposing component and a masking component. The decomposing component includes calcium algina...

Example Embodiment

[0063] Example 3

[0064] A method for extracting effective ingredients in spirulina. The steps include washing and crushing, filtering precipitation, and sieving and drying. Spirulina is cleaned and soaked with a liquid deodorant and then crushed. Spirulina is crushed in an ultrasonic crusher. Adding a powder deodorant, and adding a deodorant decomposing agent to the pulverized spirulina liquid during precipitation to decompose the excess liquid deodorant and powder deodorant, and finally obtain the active ingredients of the spirulina after ultra-low temperature freeze-drying.

[0065] The liquid deodorant includes fermented lactic acid bacteria extract, tea polyphenols, bright moon grass extract, L-alanine and ethanol; the powder deodorant includes perilla leaf extract, pepper powder, calcium chloride powder , Almond meal and pronase powder.

[0066] The deodorant decomposer includes a decomposing component and a masking component. The decomposing component includes calcium algina...

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Abstract

The invention belongs to the technical field of noodle preparation, and particularly relates to an extraction method of effective components in spirulina, and spirulina health-care and health-preserving noodles prepared from the effective components. According to the invention, the effect of effectively removing fishy smell of the spirulina health-care and health-preserving noodles is achieved byadding a liquid fishy smell removing agent, a powder fishy smell removing agent and a fishy smell removing agent decomposing agent in an extraction process of the active components in spirulina. The advantages are as follows that fishy smell removing operation in an extraction process of the spirulina effective components is simple and effective, the effect of the combined fishy smell removing agents is good, the effect of the decomposing agent in removing redundant fishy smell removing agents is obvious, the final noodles has less fishy smell and no peculiar smell, and the spirulina health-care and health-preserving noodles have good eating effect and obvious health-care function.

Description

technical field [0001] The invention belongs to the technical field of noodle preparation, and in particular relates to a method for extracting active ingredients in spirulina and the prepared spirulina health care noodles. Background technique [0002] Spirulina health-preserving noodles refer to a new type of noodles that can enhance immunity, lower blood sugar and blood lipids, and resist oxidation and aging after adding spirulina powder and other beneficial ingredients to flour. But on the other hand, spirulina itself has a strong fishy smell. If the fishy smell is not removed, it will directly make the taste of noodles fishy, ​​which greatly affects the eating experience. Therefore, a new type of spirulina noodles with better taste after the fishy smell is removed is urgently needed on the market. [0003] The patent publication number is CN 108925839A, and the Chinese invention patent with the publication date of 2018.12.04 discloses a cold fresh spirulina noodle and i...

Claims

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Application Information

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IPC IPC(8): A23L33/135A23L5/20A23L7/109A23L31/00A23L33/10
CPCA23L33/135A23L5/25A23L5/276A23L5/27A23L7/109A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2250/206
Inventor 陆昌实林杰邱松林
Owner FUZHOU CHANGSHENG FOOD
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