Preparation method of cyanea nozakii kishinouye extract

The technology of extract and jellyfish, which is applied in the field of preparation of jellyfish extract, can solve problems such as the development of unseen deep-processed products, and achieve the effect of lowering blood pressure and high safety.

Pending Publication Date: 2021-12-21
庄臣酿酒(福建)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on the medicinal value of jellyfish mainly focuses on jellyfish toxins. jellyfish is rich in collagen, but it has always been mainly processed food. There are only ready-to-eat food products on the market, and there is no downstream deep processing. product development

Method used

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  • Preparation method of cyanea nozakii kishinouye extract
  • Preparation method of cyanea nozakii kishinouye extract
  • Preparation method of cyanea nozakii kishinouye extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: a kind of preparation method of jellyfish extract comprises the following steps:

[0037] (1) Take the washed white jellyfish tentacles, homogenize the tissue, and freeze-dry to obtain freeze-dried powder;

[0038] (2) Mix freeze-dried powder, calcium dihydrogen carbonate, sodium bicarbonate, microcrystalline cellulose and water, stir, and disperse evenly to obtain a dispersion; freeze-dried powder, calcium dihydrogen carbonate, sodium bicarbonate, microcrystalline cellulose The input mass ratio of water and water is 1:0.02:0.04:0.02:10;

[0039] (3) Enzymolysis:

[0040] ① Adjust the pH of the dispersion to 7.8, raise the temperature to 45°C, add trypsin, stir to make it enzymolyze, the enzymolysis time is 2.0hr, after enzymolysis, raise the temperature to 100°C and keep it warm for 15min to inactivate the enzyme; the dispersion and trypsin The mass ratio of protease is 100:0.5;

[0041] ②Adjust the pH of the dispersion to 7.0, raise the temperature to...

Embodiment 2

[0046] Embodiment 2: the influence of step (2) on the preparation method of jellyfish extract

[0047] Test object: embodiment 1, control group 1-4.

[0048] Control group 1: with reference to Example 1, the difference from Example 1 is that in step (2), the input mass ratio of freeze-dried powder, calcium dihydrogen carbonate, sodium bicarbonate, microcrystalline cellulose and water is 1:0.03 :0.05:0.03:10.

[0049] Control group 2: with reference to Example 1, the difference from Example 1 is that calcium dihydrogen carbonate, sodium bicarbonate or microcrystalline cellulose are not added in the freeze-dried powder in step (2), only water is added and the freeze-dried powder and The input mass ratio of water is 1:10.

[0050] Control group 3: with reference to Example 1, the difference with Example 1 is that microcrystalline cellulose is not added in the freeze-dried powder in step (2), and the input quality of freeze-dried powder, calcium dihydrogen carbonate, sodium bicarb...

Embodiment 3

[0059] Embodiment 3: the influence of step (3) and step (5)

[0060] Test object: embodiment 1, control group 5-7.

[0061] Control group 5: with reference to Example 1, the difference from Example 1 is that the step (3) enzymatic hydrolysis step only includes the following part: adjust the pH of the dispersion to 7.8, heat up to 45 ° C, add trypsin, and stir to make it Enzymolysis, the enzymolysis time is 2.0hr, after enzymolysis, the temperature is raised to 100°C and kept for 15min to inactivate the enzyme; the mass ratio of dispersion liquid and trypsin is 100:0.5.

[0062] Control group 6: with reference to Example 1, the difference with Example 1 is that step (3) includes:

[0063] ① Adjust the pH of the dispersion to 7.0, raise the temperature to 52°C, add neutral protease, and stir to make it enzymolyze. The mass ratio of protease is 100:0.3;

[0064] ②Adjust the pH of the dispersion to 7.0, raise the temperature to 40°C, add lipase, stir for enzymolysis, the enzymo...

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PUM

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Abstract

The invention discloses a preparation method of a cyanea nozakii kishinouye extract. The preparation method comprises the following steps: (1) taking cleaned cyanea nozakii kishinouye tentacles, homogenizing tissue, and performing freeze-drying to obtain freeze-dried powder; (2) mixing the freeze-dried powder with water, performing stirring, and performing uniform dispersing to obtain dispersion liquid; (3) adjusting the pH value of the dispersion liquid to 7.5-8.0, performing heating to 45-50 DEG C, adding trypsin, performing stirring for enzymolysis, and deactivating enzymes after enzymolysis; (4) adding ethanol and sodium chloride into the dispersion liquid after enzymolysis, performing stirring, keeping the temperature at 20-25 DEG C for 60-120 seconds, and centrifuging to take filtrate; (5) taking the centrifuged filtrate, adding ethylenediaminetetraacetic acid disodium salt, performing stirring and reacting to remove heavy metals; (6) performing filtering: performing vacuum suction filtration on the filtrate from which the heavy metals are removed by using a 0.5 mu m filter membrane, and taking the filtrate; and (7) performing concentrating, performing drying, controlling temperature and quantity in the process and the like. The method has the advantage of inhibiting ACE.

Description

technical field [0001] The invention relates to a preparation method of jellyfish extract. Background technique [0002] Commonly known as white rosy jellyfish: hemp sting, jellyfish. Cyanea nozakii Kishinouye belongs to Coelenterate, Coelenterata, Class Scyphomedusae, Semaeostomeae, Cyaneidae, genus Cynea, It is a type of marine macrozooplankton. The white jellyfish is rich in resources and widely distributed, and it is the dominant population of large jellyfish in the coastal continental shelf areas of China. [0003] At present, the research on jellyfish at home and abroad mainly focuses on the morphological structure, growth law, fishery ecology and harm to marine fishery resources of jellyfish. The research on the medicinal value of jellyfish mainly focuses on jellyfish toxins. jellyfish is rich in collagen, but it has always been mainly processed food. There are only ready-to-eat food products on the market, and there is no downstream deep processing. product devel...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/10A23L5/20A23L29/00A23L29/30A23L3/358A61K35/614A61K38/01A61P9/12
CPCA23L17/65A23L33/10A23L5/27A23L5/25A23L29/035A23L29/30A23L3/358A61K38/012A61K35/614A61P9/12A23V2002/00A23V2200/326A23V2250/1576A23V2250/1578A23V2250/1582A23V2250/1614A23V2250/51084A23V2250/082A23V2300/14A23V2300/50
Inventor 林润暄陈钰淇林灼华
Owner 庄臣酿酒(福建)有限公司
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