Method for extracting sea cucumber lecithin from sea cucumber intestines
A technology for sea cucumber intestines and sea cucumber eggs is applied in the field of extracting sea cucumber lecithin, which can solve problems such as waste of resources, and achieve the effects of avoiding waste, being highly feasible and having good economic benefits.
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Embodiment 1
[0032] This embodiment discloses a method for extracting sea cucumber lecithin from sea cucumber intestines. Select sea cucumbers that have been raised temporarily due to hunger, and dissect them to obtain sea cucumber intestines; use light salt water, baking soda aqueous solution, and clear water to pretreat sea cucumber intestines in sequence. Take 1kg of pretreated sea cucumber intestines, add 3-5kg of pure water into the extraction tank, raise the temperature to 95°C, and continue the extraction for 3 hours. During this process, the stirring paddle continues to stir to obtain the extract of sea cucumber intestine pulp; After cooling down to 55-60°C, add 0.1% neutral protease (i.e. 1g) of sea cucumber intestines in sequence and stir for 15 minutes, then add 0.3% alkaline protease (i.e. 3g) of sea cucumber intestines and cut for 3-5 hours, then add Sea cucumber intestine weight 0.05% flavor enzyme (ie 0.5g) shears for 2-5 hours; during the enzyme shearing process, it needs to...
Embodiment 2
[0034]This embodiment discloses a method for extracting sea cucumber lecithin from sea cucumber intestines. Select sea cucumbers that have been raised temporarily due to hunger, and dissect them to obtain sea cucumber intestines; use light salt water, baking soda aqueous solution, and clear water to pretreat sea cucumber intestines in sequence. Take 2kg of pretreated sea cucumber intestines, add 6-10kg of pure water to the extraction tank, raise the temperature to 95°C, and continue the extraction for 3 hours. During this process, the stirring paddle continues to stir to obtain the extract of sea cucumber intestine pulp; After cooling down to 55-60°C, add 0.1% neutral protease (ie 2g) of sea cucumber intestines in sequence and stir for 15 minutes, then add 0.3% alkaline protease (ie 6g) of sea cucumber intestines and cut for 3-5 hours, then add Sea cucumber sausage weight 0.05% flavor enzyme (i.e. 1g) shears for 2-5 hours; during the enzyme shearing process, it needs to be stir...
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