Functional health-care edible seepweed plant salt and the method for preparing the same

A technology of plant salt and edible alkali, used in food preparation, food science, plant raw materials, etc.

Inactive Publication Date: 2007-09-26
孙贻超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the anions, Cl - Accounting for 47.14% of the total salt, among the cations, Mg 2+ Accounting for 20.04% of the total salt, in addition to fat, protein, rich in minerals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Weigh an appropriate amount of tender stems, leaves and cobs of Suaeda salsa, wash and dry them, squeeze them in a press for 10-30 minutes, then use a 200-mesh sieve to squeeze out the juice, centrifuge at 5000 rpm for 10 minutes to obtain the supernatant , after filtering through a microporous membrane (0.45 μm in pore size), the Suaeda salsa juice stock solution is obtained. The raw liquid of Suaeda salsa juice is dried in a vacuum dryer, and the obtained solid crystal is the finished vegetable salt. The yield of plant salt produced by Suaeda salsa is about 1.87%, that is, the plant salt yield is 18.7g / kg fresh Suaeda salsa, and the plant salt content of Suaeda salsa raw juice is 4.89%.

[0040] The vegetable salt contains 22.67% of sodium chloride, 24.33% of potassium chloride, 19.18% of magnesium sulfate (heptahydrate) and trace elements such as Ca, P, Fe, Zn, Se, I, Cu, Mn after testing. In addition, organic ingredients such as vitamins and amino acids account for...

Embodiment 2

[0042] Weigh an appropriate amount of tender stems, leaves and cobs of Suaeda gracilis, wash and dry them, squeeze them in a press for 10-30 minutes, then use a 200-mesh sieve to squeeze out the juice, centrifuge at 5000 rpm for 10 minutes to obtain the supernatant , after filtering through a microporous membrane (0.45 μm in pore size), the Suaeda salsa juice stock solution is obtained. The raw liquid of Suaeda salsa juice is dried in a vacuum dryer, and the obtained solid crystal is the finished vegetable salt. The yield of Suaeda salsa producing plant salt is about 1.48%, that is, the plant salt yield is 14.8g / kg fresh Suaeda salsa, and the plant salt content of Suaeda salsa raw juice is 4.42%.

[0043] The plant salt contains 25.27% of sodium chloride, 26.83% of potassium chloride, 15.18% of magnesium sulfate (heptahydrate) and trace elements such as Ca, P, Fe, Zn, Se, I, Cu and Mn after testing. In addition, organic ingredients such as vitamins and amino acids account for...

Embodiment 3

[0045] Weigh an appropriate amount of tender stems, leaves and cobs of Suaeda salsa, wash and dry them, squeeze them in a press for 10-30 minutes, then use a 200-mesh sieve to squeeze out the juice, centrifuge at 5000 rpm for 10 minutes to obtain the supernatant, and micro After filtering through a pore filter membrane (0.45 μm in pore size), the Suaeda salsa juice stock solution is obtained. The raw liquid of Suaeda salsa juice is dried in a vacuum dryer, and the obtained solid crystal is the finished vegetable salt. The yield of Suaeda salsa producing plant salt is about 1.61%, that is, the plant salt yield is 16.1g / kg fresh Suaeda salsa, and the plant salt content of Suaeda salsa raw juice is 4.18%.

[0046] The vegetable salt contains 26.15% of sodium chloride, 27.56% of potassium chloride, 16.23% of magnesium sulfate (heptahydrate) and trace elements such as Ca, P, Fe, Zn, Se, I, Cu, Mn after testing. In addition, organic ingredients such as vitamins and amino acids acco...

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PUM

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Abstract

The invention provides a method for extracting nutrient suaeda glauce plant salt from alkaline land suaeda glauce, and relative preparation, which comprises that first collecting stem, blades, and germs, extracting and concentrating into suaeda glauce juice, vacuuming drying to obtain product, while the yield of plant salt is 1.87% as that 1kg fresh suaeda glauce can produce 18.7g plant salt, while the plant salt content of suaeda glauce juice is 4.89%. The plant salt contains 22.67% natrii chloridum, 24.33% potassium chloride, 19.18% addex-magnesium, and some microelements, while the content of vitamins and amino acids is 30% of total weight. The invention can avoid any chemical materials, to obtain natural nutrient salt, with low cost, wide material resources, high nutrient content and adsorption or the like.

Description

technical field [0001] The invention belongs to novel functional nutritional and health-care condiments, and particularly relates to a nutrient substance Suaeda salsa plant salt extracted from coastal salt-tolerant plant Suaeda salsa and a preparation method thereof. Background technique [0002] The consumption of table salt is an important step in human progress. For a long time, humans have relied on sea salt, well salt, rock salt mining and other methods to produce table salt to meet their own needs. However, the salts that humans eat for a long time are basically inorganic substances, which can only meet the human body's own needs for inorganic salts, and it is difficult to meet the needs of humans for various functional foods due to the improvement of living standards, especially the current market salt is basically chlorine. Sodium chloride, excessive Na + Ingestion has obvious negative effects on the blood pressure and blood lipids of the human body. At present, pe...

Claims

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Application Information

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IPC IPC(8): A23L1/237A61K36/00A61K135/00A61K127/00A23L27/40
Inventor 孙贻超郑先强刘雄
Owner 孙贻超
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