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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 smell, which has the problems of incomplete removal of the fishy smell, complicated operation and high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for extracting active ingredients in spirulina, the steps of which successively include cleaning and crushing, filtering precipitates, and sieving and drying. After cleaning the spirulina, soak it with a liquid deodorizing agent and then crush it. Add powder deodorizing agent, and add deodorizing agent decomposing agent to spirulina pulverized liquid during precipitation to decompose excess liquid deodorizing agent and powder deodorizing agent, and finally obtain active ingredients of spirulina after ultra-low temperature freeze-drying.

[0035] The liquid deodorizing agent includes lactic acid bacteria fermented extract, tea polyphenols, Mingyuecao extract, L-alanine and ethanol; the powder deodorizing agent includes perilla leaf extract, pepper powder, and calcium chloride powder , almond flour and pronase powder.

[0036] The deodorant decomposing agent includes a decomposing component and a masking component, the decomposing component includes calcium algin...

Embodiment 2

[0049] A method for extracting active ingredients in spirulina, the steps of which successively include cleaning and crushing, filtering precipitates, and sieving and drying. After cleaning the spirulina, soak it with a liquid deodorizing agent and then crush it. Add powder deodorizing agent, and add deodorizing agent decomposing agent to spirulina pulverized liquid during precipitation to decompose excess liquid deodorizing agent and powder deodorizing agent, and finally obtain active ingredients of spirulina after ultra-low temperature freeze-drying.

[0050] The liquid deodorizing agent includes lactic acid bacteria fermented extract, tea polyphenols, Mingyuecao extract, L-alanine and ethanol; the powder deodorizing agent includes perilla leaf extract, pepper powder, and calcium chloride powder , almond flour and pronase powder.

[0051] The deodorant decomposing agent includes a decomposing component and a masking component, the decomposing component includes calcium algin...

Embodiment 3

[0064] A method for extracting active ingredients in spirulina, the steps of which successively include cleaning and crushing, filtering precipitates, and sieving and drying. After cleaning the spirulina, soak it with a liquid deodorizing agent and then crush it. Add powder deodorizing agent, and add deodorizing agent decomposing agent to spirulina pulverized liquid during precipitation to decompose excess liquid deodorizing agent and powder deodorizing agent, and finally obtain active ingredients of spirulina after ultra-low temperature freeze-drying.

[0065] The liquid deodorizing agent includes lactic acid bacteria fermented extract, tea polyphenols, Mingyuecao extract, L-alanine and ethanol; the powder deodorizing agent includes perilla leaf extract, pepper powder, and calcium chloride powder , almond flour and pronase powder.

[0066] The deodorant decomposing agent includes a decomposing component and a masking component, the decomposing component includes calcium algin...

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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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