Preparation method and application of sodium hyaluronate seasoning

Abstract

The application provides a preparation method and application of sodium hyaluronate seasoning. The preparation device of the sodium hyaluronate seasoning comprises a base frame and an L-shaped plate, etc. The L-shaped plate is fixedly connected to the rear upper side of the base frame. In the application, the filter screen is placed in the barrel in advance, and then the filter screen is pulled to form a semicircle. In this way, the precipitate in the barrel can be lifted at one time, so that the precipitate in the barrel is treated by the filtering method in the prior art, the operation is simple, and high molecular weight distribution sodium hyaluronate (the proportion of sodium hyaluronate molecules greater than 1 million Da is more than 95%, and the proportion of sodium hyaluronate molecules greater than 2 million Da is more than 30%) can be obtained. The sodium hyaluronate seasoning prepared by using the device has the network structure and other properties, can enhance the taste and mouthfeel of food itself, has good freshening and flavor enhancing effects, reduces the intake of oil and salt, and meets the demand of healthy diet.

Description

Technical Field

[0001] This invention relates to the field of sodium hyaluronate preparation technology, and in particular to a method for preparing sodium hyaluronate seasoning and its application. Background Technology

[0002] As people's living standards improve, consumers are increasingly demanding healthier and tastier foods. Condiments, due to their unique flavor components, are very popular. Currently, commercially available condiments, including salt, oil, soy sauce, and MSG, enhance the taste of food by adding flavoring ingredients. However, excessive intake of oil and salt can harm health. Therefore, reducing the amount of oil, salt, or other added ingredients in condiments while preserving or increasing the nutritional components and flavor of food to the greatest extent possible is of great significance for meeting consumer demand and promoting a healthy eating philosophy.

[0003] Sodium hyaluronate is an acidic mucopolysaccharide, a linear polysaccharide composed of repeating units of (1-β-4)D-glucuronic acid and (1-β-3)N-acetyl-D-glucosamine disaccharides. It is widely distributed in animal tissues, particularly in human skin, umbilical cord, vitreous humor, and synovial fluid, where it plays a vital physiological role in maintaining skin elasticity and protecting joint function. Oral supplementation with sodium hyaluronate allows for intestinal absorption and circulation, significantly increasing the body's synthesis of hyaluronic acid. This leads to increased hyaluronic acid production in the skin and other tissues, thereby enhancing skin's water retention and elasticity. It can also penetrate joints, lubricating them and mitigating arthritis damage. However, sodium hyaluronate is currently not used in everyday food flavoring.

[0004] The function of hyaluronic acid is closely related to its molecular weight, and the difference is significant. The higher the molecular weight of sodium hyaluronate, the better its viscoelasticity. In the current preparation process of sodium hyaluronate, sodium hyaluronate precipitates out after the sodium hyaluronate solution is treated with ethanol. However, the existing precipitate treatment methods are simple, usually involving filtration, which is not only cumbersome but also makes it difficult to distinguish sodium hyaluronate of different molecular weight ranges. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing sodium hyaluronate seasoning and its application, thereby solving the problems mentioned in the background art. The prepared high molecular weight sodium hyaluronate, when used in seasonings, can enhance flavor and freshness.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A method for preparing sodium hyaluronate seasoning, the method being based on a sodium hyaluronate seasoning preparation apparatus, the apparatus comprising a base frame, an L-shaped plate, and a barrel; the L-shaped plate is fixedly connected to the upper rear part of the base frame; the barrel is fixedly connected to the upper side of the base frame.

[0008] It also includes a rotating assembly, a pulling mechanism, a connecting ring, a first connecting plate, connecting rods, and a filter screen; the L-shaped plate is connected to the rotating assembly; the pulling mechanism is connected to the lower side of the L-shaped plate; the rotating assembly is connected to the connecting ring; several first connecting plates are equidistantly distributed in a ring at the lower part of the rotating assembly, the first connecting plates are deformable, and the first connecting plates are located inside the connecting ring; the first connecting plates are connected to the rotating assembly; each first connecting plate is fixedly connected to multiple connecting rods; a filter screen is detachably connected between each pair of adjacent first connecting plates, and the filter screen is deformable; the rotating assembly drives the connecting ring to rotate.

[0009] The preparation method of the sodium hyaluronate seasoning includes the following steps:

[0010] Step 1: First, the initial position of the first connecting plate and the filter screen is at the bottom of the barrel;

[0011] Step 2: Next, the staff pours the pre-treated sodium hyaluronate fermentation liquid or solution into the tank, and then adds an appropriate proportion of ethanol to the tank to precipitate the sodium hyaluronate.

[0012] Step 3: After ethanol precipitation, sediment will be produced in the tank. At this time, the sediment will be held by the filter screen.

[0013] Step 4: By pulling the first connecting plate and the filter screen, the first connecting plate and the filter screen are pulled into an O-shape, so that the sediment in the barrel will be scooped up by the filter screen in one go;

[0014] Step 5: Sodium hyaluronate can be obtained by eluting the precipitate with a gradient of ethanol and drying.

[0015] Step Six: Next, the filtrate from the tank is discharged through the discharge pipe for the recovery of medium and low molecular weight sodium hyaluronate.

[0016] Furthermore, a cross-shaped lever is provided on the connecting rod.

[0017] Furthermore, the pore size between the filters is expandable.

[0018] Furthermore, the rotating assembly includes a motor, a spring telescopic rod, a limiting plate, a first fixing ring, a base, guide wheels, connecting ropes, and a second connecting plate; the L-shaped plate is fixedly connected to the motor; the motor output shaft is fixedly connected to the spring telescopic rod, and the lower part of the spring telescopic rod is fixedly connected to the first connecting plate; the telescopic part of the spring telescopic rod is fixedly connected to the limiting plate; the telescopic part of the spring telescopic rod is slidably connected to the first fixing ring; the telescopic part of the spring telescopic rod is fixedly connected to several bases arranged in a ring at equal intervals; each base is rotatably connected to two guide wheels; the first fixing ring is fixedly connected to connecting ropes arranged in a ring at equal intervals, the same number as the number of bases; one end of the connecting rope passes through two guide wheels on the base, and one end of each connecting rope is fixedly connected to a second connecting plate; the second connecting plate is fixedly connected to the connecting ring, and the second connecting plate is fixedly connected to the first connecting plate.

[0019] Furthermore, the telescopic part of the spring telescopic rod has multiple round holes.

[0020] Furthermore, the pulling mechanism includes a first support plate, a push rod, and a second fixing ring; two first support plates are fixedly connected to the lower front part of the L-shaped plate; each first support plate is fixedly connected to a push rod; all the telescopic parts of the push rods are fixedly connected to the second fixing ring; the second fixing ring cooperates with the first fixing ring, and the second fixing ring is rotatably connected to the first fixing ring.

[0021] Furthermore, it also includes a sealing mechanism; the sealing mechanism is connected to the connecting ring; the sealing mechanism includes a second support plate, an airbag and a solenoid valve; multiple second support plates are fixedly connected to the connecting ring in a ring-shaped equidistant distribution; all the second support plates are fixedly connected to an airbag; the airbag is equipped with a solenoid valve.

[0022] Furthermore, the airbag is designed in a gear shape.

[0023] Furthermore, it also includes a filter plate and a discharge pipe; the filter plate is detachably connected to the lower side of the spring telescopic rod; a discharge pipe is provided at the bottom of the barrel, and the discharge pipe passes through the base frame.

[0024] The beneficial effects are:

[0025] A. This invention pre-places a filter screen in the container and then pulls the screen to form a semi-circle. This allows the sediment in the container to be scooped up all at once, avoiding the need for filtration, which is commonly used in existing technologies to treat sediment in containers. This method is simple to operate and yields sodium hyaluronate with a high molecular weight distribution, where the proportion of sodium hyaluronate molecules greater than 1 million Da is over 95%, and the proportion of sodium hyaluronate molecules greater than 2 million Da is over 30%.

[0026] B. The present invention further deforms the first connecting plate and the filter screen when the connecting rope is pulled upward, so that one end of the first connecting plate and the filter screen is about to contact the spring telescopic rod. At this time, the first connecting plate and the filter screen will be O-shaped. During this process, the first connecting plate and the filter screen change from a semi-circular shape to an O-shaped shape, and their volume will become smaller. As a result, the sediment supported on the filter screen will be squeezed. At the same time, the connecting rod will also press the sediment on the filter screen, so that the filtrate between the sediments is squeezed out, thereby avoiding the subsequent use of the sediment if the sediment contains a lot of filtrate.

[0027] C. The present invention also avoids the problem of sediment passing through the gap between the connecting ring and the barrel and falling to the bottom of the barrel, thus preventing the waste of sediment, by using airbags.

[0028] D. This invention can yield sodium hyaluronate with a high molecular weight distribution. Its macromolecular network structure encapsulates the flavor factors of food, prolonging the food's effect on the taste buds and enhancing its texture. Furthermore, the high molecular weight distribution of hyaluronic acid can interact with mucin in the oral cavity. When dishes containing a high concentration of sodium hyaluronate enter the mouth, the hyaluronic acid and its encapsulated flavor factors adhere to the surface of the mucin, enhancing aroma and freshness. Attached Figure Description

[0029] Figure 1 This is a schematic diagram of the apparatus for preparing sodium hyaluronate seasoning according to the present invention from a first perspective.

[0030] Figure 2 This is a schematic diagram of the apparatus for preparing sodium hyaluronate seasoning according to the present invention from a second perspective.

[0031] Figure 3 This is a first partial cross-sectional view of the apparatus for preparing sodium hyaluronate seasoning according to the present invention;

[0032] Figure 4 For the present invention Figure 3 Enlarged view of point A;

[0033] Figure 5 This is a second partial cross-sectional view of the apparatus for preparing sodium hyaluronate seasoning according to the present invention;

[0034] Figure 6 For the present invention Figure 5 Enlarged view of point B;

[0035] Figure 7 This is a third partial cross-sectional view of the apparatus for preparing sodium hyaluronate seasoning according to the present invention;

[0036] Figure 8This is a fourth partial cross-sectional view of the apparatus for preparing sodium hyaluronate seasoning according to the present invention.

[0037] Parts and their numbers in the diagram: 1-Base frame, 2-L-shaped plate, 3-Barrel body, 4-Connecting ring, 5-First connecting plate, 6-Connecting rod, 7-Filter screen, 201-Motor, 202-Spring telescopic rod, 203-Limiting plate, 204-First fixing ring, 205-Base, 206-Guide wheel, 207-Connecting rope, 208-Second connecting plate, 301-First support plate, 302-Push rod, 303-Second fixing ring, 401-Second support plate, 402-Airbag, 403-Solenoid valve, 501-Filter plate, 502-Discharge pipe. Detailed Implementation

[0038] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments.

[0039] Example 1

[0040] A method for preparing sodium hyaluronate seasoning, wherein the method is based on an apparatus for preparing sodium hyaluronate seasoning, such as... Figure 1-5 , Figure 8 As shown, the preparation device for sodium hyaluronate seasoning includes a base frame 1, an L-shaped plate 2, and a barrel 3; the L-shaped plate 2 is fixedly connected to the upper rear part of the base frame 1; the barrel 3 is bolted to the upper front part of the base frame 1.

[0041] It also includes a rotating assembly, a pulling mechanism, a connecting ring 4, a first connecting plate 5, a connecting rod 6, and a filter screen 7; the rotating assembly is connected to the front of the L-shaped plate 2; the pulling mechanism is connected to the lower front of the L-shaped plate 2; the connecting ring 4 is connected to the lower part of the rotating assembly, and the connecting ring 4 is telescopic; four first connecting plates 5 are connected to the lower part of the rotating assembly in a ring, and the first connecting plates 5 are deformable and located inside the connecting ring 4; the first connecting plates 5 are connected to the rotating assembly; at least five connecting rods 6 are fixedly connected to the upper side of each first connecting plate 5, and the number of connecting rods 6 can be set according to the actual situation; each pair of adjacent first connecting plates 5 is connected to a filter screen 7 by plugging or snapping, so as to facilitate the disassembly and replacement of the filter screen 7, and the filter screen 7 is deformable; the rotating assembly drives the connecting ring 4 to rotate, so that the first connecting plate 5, the connecting rod 6, and the filter screen 7 rotate synchronously with the connecting ring 4. During this process, the connecting rod 6 will stir the filtrate in the tank 3;

[0042] A method for preparing sodium hyaluronate seasoning:

[0043] Step 1: First, the initial positions of the first connecting plate 5 and the filter screen 7 are located at the bottom of the barrel 3;

[0044] Step 2: Next, the staff poured the pre-treated sodium hyaluronate fermentation liquid into tank 3, and then added ethanol at a volume ratio of 1:0.3 to tank 3 to cause sodium hyaluronate to precipitate.

[0045] Step 3: After ethanol precipitation, sodium hyaluronate precipitate will be generated in the barrel. At this time, the precipitate will be supported by filter screen 7.

[0046] Step 4: By pulling the first connecting plate 5 and the filter screen 7, the first connecting plate 5 and the filter screen 7 are pulled into an O-shape, so that the sediment in the barrel 3 will be scooped up by the filter screen 7 in one go;

[0047] Step 5: Sodium hyaluronate can be obtained by eluting the precipitate with a gradient of ethanol and drying.

[0048] Step Six: Next, the filtrate in tank 3 is discharged out through discharge pipe 502 for the purpose of recovering the low molecular weight sodium hyaluronate.

[0049] The connecting rod 6 is equipped with a cross-shaped lever, which can better stir the processed material in the barrel 3, and increase the contact area with the sediment when squeezing the sediment.

[0050] The pores between the filter screens 7 are expandable, so that when the filter screen 7 is pulled, the pores on the filter screen 7 will become smaller, thereby further preventing sediment from passing through the filter screen 7.

[0051] The rotating assembly includes a motor 201, a spring telescopic rod 202, a limiting plate 203, a first fixing ring 204, a base 205, a guide wheel 206, a connecting rope 207, and a second connecting plate 208. The motor 201 is bolted to the front of the L-shaped plate 2. The output shaft of the motor 201 is fixedly connected to the spring telescopic rod 202. The lower part of the outer ring of the spring telescopic rod 202 is fixedly connected to the first connecting plate 5. The spring telescopic rod 202 is made of stainless steel. The upper part of the telescopic section of the spring telescopic rod 202 is fixedly connected to the limiting plate 203. The middle part of the telescopic section of the spring telescopic rod 202 is slidably connected to the first connecting plate 208. A fixed ring 204; four bases 205 arranged in a ring and equidistantly connected to the middle of the telescopic part of the spring telescopic rod 202; two guide wheels 206 are rotatably connected to each base 205; four connecting ropes 207 arranged in a ring and equidistantly connected to the lower side of the first fixed ring 204; one end of the connecting rope 207 passes through the two guide wheels 206 on the base 205, and a second connecting plate 208 is fixedly connected to one end of each connecting rope 207; the second connecting plate 208 is fixedly connected to the connecting ring 4, and the second connecting plate 208 is fixedly connected to one end of the first connecting plate 5.

[0052] The telescopic part of the spring telescopic rod 202 has multiple round holes, so that after the filter screen 7 picks up the sediment, the filtrate in the sediment can flow out faster through the round holes.

[0053] The pulling mechanism includes a first support plate 301, a push rod 302, and a second fixing ring 303; two first support plates 301 are fixedly connected to the lower front part of the L-shaped plate 2, which are symmetrically distributed on the left and right; each first support plate 301 is bolted to a push rod 302 on its lower side; all the telescopic parts of the push rods 302 are fixedly connected to the second fixing ring 303; the second fixing ring 303 cooperates with the first fixing ring 204, and the second fixing ring 303 is rotatably connected to the first fixing ring 204.

[0054] When using this sodium hyaluronate seasoning preparation apparatus, the initial positions of the first connecting plate 5 and the filter screen 7 are at the bottom of the barrel 3, as follows: Figure 5 As shown, the staff then pours the pre-treated sodium hyaluronate fermentation liquid into the tank 3, and then adds ethanol to the tank 3. The ethanol will then react with the sodium hyaluronate fermentation liquid. During this process, the motor 201 is simultaneously controlled to rotate the spring telescopic rod 202. The limiting plate 203, the first fixing ring 204, the base 205, the guide wheel 206, the connecting rope 207, the second connecting plate 208, the connecting ring 4, the first connecting plate 5, the connecting rod 6, and the filter screen 7 rotate synchronously with the spring telescopic rod 202. The connecting rod 6 then stirs the sodium hyaluronate fermentation liquid and ethanol in the tank 3, making the reaction more complete. After the ethanol reaction, precipitate will be produced in the tank 3. This precipitate will be supported by the filter screen 7, thus preventing it from settling at the bottom of the tank 3. When the sodium hyaluronate... After the fermentation broth and ethanol have reacted, the control motor 201 stops the spring telescopic rod 202 from rotating. Then, the control push rod 302 moves the second fixing ring 303 upwards. The second fixing ring 303 drives the first fixing ring 204 upwards, which in turn pulls the connecting rope 207 upwards. During this process, since the telescopic part of the spring telescopic rod 202 does not move, the connecting ring 4, the first connecting plate 5, the connecting rod 6, the filter screen 7, and the second connecting plate 208 will also remain stationary. Then, as the connecting rope 207 continues to move upwards, it pulls one end of the first connecting plate 5 upwards, causing it to change from a horizontal state to an arc shape. The filter screen 7 deforms synchronously with the first connecting plate 5, and the connecting ring 4 contracts. After pulling the first connecting plate 5 and the filter screen 7, they will form a semi-circle. Figure 8As shown, at this time, the connecting ring 4 will be located above the filtrate in the barrel 3. During the deformation of the filter screen 7, the sediment supported on the filter screen 7 will slowly converge towards the spring telescopic rod 202. By placing the filter screen 7 in the barrel 3 in advance and then pulling the filter screen 7, the filter screen 7 will form a semi-circle. In this way, the sediment in the barrel 3 can be retrieved at once, thus avoiding the existing technology where the sediment in the barrel 3 is usually treated by filtration or manually retrieved by a retrieval device. This is not only cumbersome, but also difficult to remove all the sediment manually, resulting in waste of sediment. Then, when the connecting rope 207 is pulled upwards further, the first connecting plate 5 and the filter screen 7 will deform further, so that one end of the first connecting plate 5 and the filter screen 7 is about to contact the spring telescopic rod 202. At this time, the first connecting plate 5 and the filter screen 7 will be at an 0° angle. During this process, the first connecting plate 5 and the filter screen 7 change from a semi-circular shape to an O-shape, reducing their volume and squeezing the sediment on the filter screen 7. At the same time, the connecting rod 6 presses the sediment on the filter screen 7, causing the filtrate between the sediments to be squeezed out. This avoids the sediment from being affected by excessive filtrate, which would affect its subsequent use. The squeezed-out filtrate will permeate the filter screen 7 and then fall into the barrel 3. Simultaneously, when the first connecting plate 5 and the filter screen 7 are pulled into an O-shape, the first fixing ring 204 and the second fixing ring 303 will contact the limiting plate 203, and the first fixing ring 204 will push the limiting plate 203 upward. The base 205, guide wheel 206, second connecting plate 208, connecting ring 4, first connecting plate 5, connecting rod 6, and filter screen 7 move synchronously with the limiting plate 203, and the spring telescopic rod 202 is compressed. In this way, the sediment on the filter screen 7 will be completely separated from the filtrate in the barrel 3.

[0055] Example 2

[0056] Based on Example 1, such as Figure 6 As shown, it also includes a blocking mechanism; the blocking mechanism is connected to the connecting ring 4; the blocking mechanism includes a second support plate 401, an airbag 402 and a solenoid valve 403; at least ten second support plates 401 are fixedly connected to the connecting ring 4 in a ring-shaped and equidistant arrangement; an airbag 402 is fixedly connected to the outer side of all the second support plates 401; a solenoid valve 403 is bolted to the upper side of the airbag 402.

[0057] The airbag 402 is gear-shaped to facilitate its retraction.

[0058] This is explained here. The solenoid valve 403 is connected to an external pump. After the aforementioned personnel pour the pre-treated sodium hyaluronate fermentation liquid into the tank 3, the external pump is controlled to supply air to the solenoid valve 403. The air then enters the air bladder 402, causing it to inflate. The inflated air bladder 402 then contacts the tank 3 and also contacts the connecting ring 4, sealing the gap between adjacent second support plates 401. Then, ethanol is added to the tank 3. Afterwards, the staff disconnected the external pump from the solenoid valve 403. Then, when the spring telescopic rod 202 rotated, the second support plate 401, the air bladder 402, and the solenoid valve 403 also rotated synchronously with the spring telescopic rod 202. The resulting sediment, under the action of the air bladder 402, further prevented the sediment from passing through the gap between the connecting ring 4 and the tank 3 and falling to the bottom of the tank 3, thus preventing the filtrate in the tank 3 from still containing sediment and causing sediment waste. When the first connecting plate 5 and the connecting rod 6 were pulled to the position... Figure 8 When the control solenoid valve 403 is opened, the air in the airbag 402 will flow out through the solenoid valve 403, causing the airbag 402 to return to its original shape. Then, when the first connecting plate 5 and the filter screen 7 are pulled into an O-shape, the airbag 402 will be compressed.

[0059] Example 3

[0060] Based on Example 2, such as Figure 7 As shown, it also includes a filter plate 501 and a discharge pipe 502; the filter plate 501 is connected to the lower side of the spring telescopic rod 202 by snap-fit ​​or plug-in connection, so as to facilitate the replacement of the filter plate 501; the bottom of the barrel 3 is fixedly connected to and connected to the discharge pipe 502, which passes through the base frame 1.

[0061] Meanwhile, after the above-mentioned ethanol and sodium hyaluronate fermentation broth react to obtain filtrate, the filtrate is discharged through the discharge pipe 502. Since it is necessary to collect the medium and low molecular weight HA in the filtrate later, it is necessary to filter out some easily separable impurities beforehand through the filter plate 501 to facilitate the subsequent recovery of the medium and low molecular weight HA in the filtrate.

[0062] Example 4: The preparation method of this comparative example is roughly the same as that of Examples 1-3, except that in step 2), ethanol is used at a ratio of 1:0.5 to precipitate sodium hyaluronate.

[0063] Example 5: The preparation method of this comparative example is roughly the same as that of Examples 1-3, except that in step 2), 1:1 ethanol is used to precipitate sodium hyaluronate.

[0064] Example 6: The preparation method of this comparative example is roughly the same as that of Examples 1-3, except that in step 2), 1:1.5 ethanol is used to precipitate sodium hyaluronate.

[0065] Comparative Example 1: This comparative example is a commercially available sodium hyaluronate No. 1 (food grade, weight average molecular weight 1.45 million).

[0066] Comparative Example 2: This comparative example uses a commercially available sodium hyaluronate No. 2 (food grade, weight average molecular weight 600,000).

[0067] Example 7: Take 100g of a dish with umami characteristics and add 20mg of sodium hyaluronate seasoning prepared in Example 3;

[0068] Example 8: Take 100g of a dish with a sour taste and add 20mg of sodium hyaluronate seasoning prepared in Example 3;

[0069] Example 9: Take 100g of a dish with a sweet taste and add 20mg of sodium hyaluronate seasoning prepared in Example 3;

[0070] Example 10: Take 100g of a dish with a salty flavor and add 20mg of sodium hyaluronate seasoning prepared in Example 3;

[0071] Example 11: Take 100g of a dish with a salty flavor and add 20mg of sodium hyaluronate seasoning prepared in Example 4;

[0072] Example 12: Take 100g of a dish with a salty flavor and add 20mg of sodium hyaluronate seasoning prepared in Example 5;

[0073] Example 13: Take 100g of a dish with a salty flavor and add 20mg of sodium hyaluronate seasoning prepared in Example 6;

[0074] Comparative Example 3: The same amount of sodium hyaluronate as in Comparative Example 1 was added to the corresponding dish in Example 10;

[0075] Comparative Example 4: The same amount of sodium hyaluronate as in Comparative Example 2 was added to the corresponding dish in Example 10;

[0076] Comparative Example 5: The corresponding dish in Example 10, without any added seasonings;

[0077] Comparative Example 6: The corresponding dish in Example 7, without any added seasonings;

[0078] Comparative Example 7: The corresponding dish in Example 8, without any added seasonings;

[0079] Comparative Example 8: The corresponding dish in Example 9, without any added seasonings;

[0080] Example 14: The molecular weight distribution of the sodium hyaluronate samples obtained in Examples 3-6 was determined using multi-angle laser scattering. The weight-average molecular weights (Mw) were 0.2 million to 300,000, 300,000 to 600,000, 600,000 to 1,000,000, and 1,000,000 to 2,000,000, respectively. The proportion of sodium hyaluronate molecules with a molecular weight greater than 2,000,000 is shown in Table 2. Commercially available sodium hyaluronate raw material samples were used as controls. As shown in Table 1, compared with commercially available sodium hyaluronates of different molecular weights, the sodium hyaluronates obtained in Examples 3-6 had a higher proportion of high molecular weight sodium hyaluronate molecules with a molecular weight greater than 1,000,000. Specifically, the sodium hyaluronates obtained in Examples 3-4 contained more than 95% sodium hyaluronate molecules with a molecular weight greater than 1,000,000, and more than 30% sodium hyaluronate molecules with a molecular weight greater than 2,000,000.

[0081] Table 1. Results of molecular weight distribution detection

[0082] Group 2,000 to 300,000 300,000 to 600,000 600,000 to 1,000,000 1 million to 2 million >2 million Example 3 0 0 1.9％ 56.05％ 42.05％ Example 4 0 0.5％ 4.3％ 63.1％ 32.1％ Example 5 0 0.7％ 18.6％ 65.73％ 14.97％ Example 6 0 2.3％ 27.3％ 66.2％ 4.2％ Comparative Example 1 17.6％ 22.5％ 29.37％ 28.46％ 2.07％ Comparative Example 2 53.96％ 22.39％ 10.61％ 12.05％ 0.99％

[0083] Example 15: Electronic tongue monitoring:

[0084] The flavor and richness of Examples 7-13 and Comparative Examples 3-5 were detected using an electronic tongue, and the specific implementation methods are as follows:

[0085] (1) Preparation of positive electrode cleaning solution: Accurately weigh 3.73g KCl, dissolve it with 250mL distilled water by stirring, then accurately add 150mL anhydrous ethanol, and add 0.28g KOH while stirring. After dissolving, transfer it to a 500mL volumetric flask and dilute with distilled water to obtain the positive electrode cleaning solution.

[0086] (2) Preparation of negative electrode cleaning solution: Measure 150 mL of anhydrous ethanol and 250 mL of distilled water and shake to mix well. Then add 4.5 mL of concentrated hydrochloric acid, stir and mix, transfer to a 500 mL volumetric flask, and dilute to volume with distilled water to obtain negative electrode cleaning solution.

[0087] (3) Preparation of reference solution: Accurately weigh 1.12g KCl and 0.023g tartaric acid, dissolve them in 300mL distilled water, transfer them to a 500mL volumetric flask, and distill the water to obtain the reference solution;

[0088] (4) Preparation of the test sample:

[0089] ① Put the finished vegetables into a blender and blend until they are crushed;

[0090] ② Accurately weigh 20.00g of the sample using a balance and place it in a beaker;

[0091] ③ Add 300ml of distilled water, cover with a glass lid, and boil on an electric stove;

[0092] ④ Filter the sample solution;

[0093] ⑤ Collect the filtrate. Prepare two replicates of each sample as test samples;

[0094] (5) Electronic tongue test: Pour the test sample obtained in step (4) into a special plastic cup for electronic tongue test, two cups for each test sample, 20ml in each cup; First, clean the sensor in the positive electrode cleaning solution obtained in step (1) and the negative electrode cleaning solution obtained in step (2) for 90s respectively. Then, clean it twice with the reference solution obtained in step (3). After that, zero the sensor at the equilibrium position for 30s. After reaching the equilibrium condition, start the test. The test time is 30s. After the test is completed, clean the sensor in the two sets of reference solutions for 5s respectively. Then, insert the sensor into the newly prepared reference solution for 30s to test the aftertaste. Record the response value of the sensor, which is the test result; For each sample, collect 6 parallel data and take the 3 experimental data after stabilization.

[0095] Table 2. Results of Electronic Tongue Detection

[0096] Grouping Umami sweet Salty sour Richness Example 7 <![CDATA[9.35±0.037 * ]]> 1.06±0.04 2.07±0.04 0.92±0.03 <![CDATA[6.83±0.03 * ]]> Example 8 0.85±0.04 0.73±0.04 0.58±0.02 <![CDATA[9.63±0.04 * ]]> <![CDATA[5.65±0.03 * ]]> Example 9 0.52±0.04 <![CDATA[8.83±0.08 * ]]> 0.36±0.02 0.33±0.04 <![CDATA[5.74±0.03 * ]]> Example 10 1.83±0.02 0.53±0.04 <![CDATA[9.52±0.05 * ]]> 0.59±0.04 <![CDATA[6.03±0.08 * ]]> Example 11 1.06±0.04 0.52±0.02 <![CDATA[7.03±0.06 * ]]> 0.44±0.04 <![CDATA[4.05±0.03 * ]]> Example 12 0.75±0.05 0.47±0.03 5.23±0.04 0.43±0.05 3.33±0.05 Example 13 0.63±0.07 0.39±0.05 5.06±0.04 0.37±0.04 2.83±0.05 Comparative Example 3 0.64±0.04 0.33±0.04 4.63±0.04 0.35±0.05 2.72±0.02 Comparative Example 4 0.56±0.04 0.36±0.02 4.54±0.03 0.33±0.04 2.64±0.04 Comparative Example 5 0.53±0.06 0.31±0.02 4.25±0.04 0.27±0.05 2.54±0.05 Comparative Example 6 4.24±0.06 0.35±0.04 0.77±0.03 0.25±0.03 1.94±0.05 Comparative Example 7 0.40±0.03 0.34±0.04 0.26±0.04 5.07±0.05 1.45±0.05 Comparative Example 8 0.57±0.03 4.95±0.03 0.31±0.03 0.44±0.02 1.73±0.05

[0097] Note: # Compared with the corresponding flavors in Comparative Examples 5-8, P<0.05.

[0098] Richness refers to the aftertaste of a sample's flavor, reflecting the persistence of the flavor, and can also be called persistence.

[0099] The test results showed that, compared with Comparative Examples 5-8, the sodium hyaluronate seasonings in Examples 7-11 could significantly enhance the corresponding umami, sweetness, saltiness, sourness and richness of food, and had a significant aroma-enhancing and flavor-enhancing effect.

[0100] Example 16: Sensory evaluation of seasonings:

[0101] Ten sensory-trained personnel were selected to conduct sensory evaluations of the flavors of the corresponding foods from Examples 7-13 and Comparative Examples 3-8. Sensory evaluation scores ranged from 0-10, where 0-2 indicated weak flavor intensity, 3-4 indicated moderate flavor intensity, 5-6 indicated strong flavor intensity, 7-8 indicated very strong flavor intensity, and 9-10 indicated extremely strong flavor intensity. The specific scoring table is as follows:

[0102] Table 3. Average scores given by condiment evaluators in each group.

[0103] Grouping Umami sweet Salty sour Example 7 <![CDATA[8.3±0.67 * ]]> 1.4±0.49 1.5±0.50 1.3±0.46 Example 8 1.9±0.30 1.8±0.40 1.9±0.30 <![CDATA[8.8±0.83 * ]]> Example 9 1.6±0.66 <![CDATA[8.5±0.67 * ]]> 1.4±0.80 1.1±0.7 Example 10 1.83±0.02 1.4±0.66 <![CDATA[8.8±0.98 * ]]> 1.2±0.75 Example 11 1.2±0.75 1.3±0.78 <![CDATA[7.4±0.63 * ]]> 1.4±0.80 Example 12 1.1±0.70 1.2±0.87 6.1±0.60 1.1±0.83 Example 13 1.1±0.54 1.1±0.70 6.0±0.46 1.0±0.77 Comparative Example 3 1.1±0.30 1.0±0.45 5.8±0.40 1.2±0.40 Comparative Example 4 1.0±0.54 1.2±0.40 5.6±0.49 1.3±0.46 Comparative Example 5 1.2±0.40 1.4±0.66 5.1±0.30 1.3±0.78 Comparative Example 6 5.0±0.45 1.2±0.40 1.4±0.66 1.2±0.80 Comparative Example 7 1.6±0.92 1.5±1.02 1.4±0.91 5.5±0.67 Comparative Example 8 1.3±0.45 5.4±0.66 1.4±0.49 1.3±0.64

[0104] Note: # Compared with the corresponding flavors in Comparative Examples 5-8, P<0.05.

[0105] Analysis of the data in Table 3 shows that, compared with the corresponding flavor comparison examples 5-8, the sodium hyaluronate seasoning in Examples 7-11 has a significant flavor-enhancing effect after being added to food.

[0106] This invention prepares sodium hyaluronate with a high molecular weight distribution using special equipment. Through its network structure, it can better lock in flavor factors and can be used in food and seasonings to enhance their umami and richness, further enriching the taste of food.

[0107] The above embodiments are merely one of the preferred embodiments of the present invention and should not be used to limit the scope of protection of the present invention. Any modifications or refinements made to the main design concept and spirit of the present invention that are not of substantial significance, but solve the same technical problem as the present invention, should be included within the scope of protection of the present invention.

Claims

1. A method for preparing a sodium hyaluronate seasoning, wherein the method is based on an apparatus for preparing a sodium hyaluronate seasoning, characterized in that: The apparatus for preparing sodium hyaluronate seasoning includes a base frame (1); an L-shaped plate (2) is fixedly connected to the upper rear part of the base frame (1); a barrel (3) is fixedly connected to the upper part of the base frame (1); characterized in that: the L-shaped plate (2) is connected to a rotating assembly; a pulling mechanism is connected to the lower side of the L-shaped plate (2); a connecting ring (4) is connected to the rotating assembly; several first connecting plates (5) are equidistantly distributed in a ring at the lower part of the rotating assembly, the first connecting plates (5) are deformable and located inside the connecting ring (4); the first connecting plates (5) are connected to the rotating assembly; each first connecting plate (5) is fixedly connected to multiple connecting rods (6); a filter screen (7) is detachably connected between each two adjacent first connecting plates (5), the filter screen (7) is deformable; the rotating assembly drives the connecting ring (4) to rotate; the rotating assembly includes a motor (201); the L-shaped plate (2) is fixedly connected to the motor (201); the output shaft of the motor (201) is fixedly connected to the motor (201). A spring telescopic rod (202) is fixedly connected to the first connecting plate (5). The lower part of the spring telescopic rod (202) is fixedly connected to the first connecting plate (5). The telescopic part of the spring telescopic rod (202) is fixedly connected to a limit plate (203). The telescopic part of the spring telescopic rod (202) is slidably connected to a first fixing ring (204). The telescopic part of the spring telescopic rod (202) is fixedly connected to several bases (205) that are distributed in a ring at equal intervals. Each base (205) is rotatably connected to two guide wheels (206). The first fixing ring (204) is fixedly connected to the same number of connecting ropes (207) that are distributed in a ring at equal intervals. One end of the connecting rope (207) passes through the two guide wheels (206) on the base (205). Each end of the connecting rope (207) is fixedly connected to a second connecting plate (208). The second connecting plate (208) is fixedly connected to the connecting ring (4) and the second connecting plate (208) is fixedly connected to the first connecting plate (5). It also includes a blocking mechanism; the blocking mechanism is connected to the connecting ring (4); the blocking mechanism includes a second support plate (401); multiple second support plates (401) are fixedly connected to the connecting ring (4) in a ring-shaped equidistant distribution; all the second support plates (401) are fixedly connected to an airbag (402); the airbag (402) is equipped with a solenoid valve (403); The preparation method of the sodium hyaluronate seasoning includes the following steps: Step 1: First, the initial positions of the first connecting plate (5) and the filter screen (7) are located at the bottom of the barrel (3); Step 2: Next, the staff poured the pre-treated sodium hyaluronate fermentation liquid or solution into the barrel (3), and then added ethanol at a volume ratio of 1:0.3 to the barrel (3) to precipitate sodium hyaluronate. Step 3: After ethanol precipitation, precipitate will be generated in the barrel (3), and the precipitate will be supported by the filter screen (7). Step 4: By pulling the first connecting plate (5) and the filter screen (7), the first connecting plate (5) and the filter screen (7) are pulled into an O-shape, so that the sediment in the barrel (3) will be scooped up by the filter screen (7) in one go; Step 5: The precipitate that has been retrieved is subjected to a series of treatments, including gradient elution with ethanol and drying, to obtain sodium hyaluronate seasoning. Step 6: Next, the filtrate from the barrel (3) is discharged out through the discharge pipe (502) for the recovery of medium and low molecular weight sodium hyaluronate.

2. The method for preparing a sodium hyaluronate seasoning according to claim 1, characterized in that: A cross-shaped lever is provided on the connecting rod (6).

3. The method for preparing a sodium hyaluronate seasoning according to claim 1, characterized in that: The aperture between the filter screens (7) is expandable.

4. The method for preparing a sodium hyaluronate seasoning according to claim 1, characterized in that: The telescopic part of the spring telescopic rod (202) has multiple round holes.

5. The method for preparing a sodium hyaluronate seasoning according to claim 1, characterized in that: The pulling mechanism includes a first support plate (301); two first support plates (301) are fixedly connected to the lower front of the L-shaped plate (2); each first support plate (301) is fixedly connected to a push rod (302); the telescopic parts of all push rods (302) are fixedly connected to a second fixing ring (303); the second fixing ring (303) cooperates with the first fixing ring (204), and the second fixing ring (303) is rotatably connected to the first fixing ring (204).

6. The method for preparing a sodium hyaluronate seasoning according to claim 1, characterized in that: The airbag (402) is gear-shaped.

7. The method for preparing a sodium hyaluronate seasoning according to claim 1, characterized in that: It also includes a filter plate (501); the filter plate (501) is detachably connected to the lower side of the spring telescopic rod (202); the bottom of the barrel (3) is provided with a discharge pipe (502), which passes through the base frame (1).

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