Re-crystallization preparation method of bamboo salt

Abstract

The invention relates to a re-crystallization preparation method of bamboo salt and belongs to the field of a health-care product. The method comprises the following process steps of: preparing fresh bamboo juice: baking fresh phyllostachys pubescens which is cut into small blocks and putting the blocks into a water bath to be immersed by ethanol or hot water; preparing primary bamboo salt: adding the fresh bamboo juice into table salt without iodine and an anti-caking agent and mixing uniformly; carrying out re-crystallization to prepare the bamboo salt: adding the primary bamboo salt into each biennial phyllostachys pubescens section with the length of 50-60cm and reserved with a bamboo section; sealing each opening of the biennial phyllostachys pubescens section by deep yellow mud with the depth of being less than 5m; adding into a high-temperature smoldering furnace to carry out high-temperature calcination in a step temperature-raising manner to carry out re-crystallization reaction; and preparing a bamboo salt product: taking out a bamboo salt rod and removing surface bamboo ash; and crushing to obtain the bamboo salt product. Potassium iodate is added into the bamboo salt product to prepare the iodine-added bamboo salt product. The re-crystallization preparation method has a simple process and is easy to control; the prepared product has the natural alkalinity and has abundant minerals and microelements; and the product is low in impurity content and stable in quality, and has good anti-oxidization and toxin expelling effects.

Description

technical field [0001] The invention relates to a method for preparing bamboo salt, in particular to a method for preparing bamboo salt by recrystallization, and belongs to the technical field of health food. Background technique [0002] Bamboo is full of treasures and has a long history of food and medicine in my country. Bamboo is rich in nutrients such as bamboo leaf flavonoids, cellulose, amino acids, vitamins, and trace elements. Among them, bamboo leaf flavonoids have good anti-free radical ability, can effectively regulate human blood lipids, and have anti-inflammatory, antibacterial, anti-viral, anti-oxidative, and immune-enhancing effects. The fresh bamboo leek extracted from bamboo has the functions of expectorant, antitussive, antibacterial and antiseptic, anti-oxidation and anti-aging, and has good medicinal effects. Bamboo is also rich in cellulose, which can promote human digestion, detoxification and blood purification, and is an ideal pure natural nutrient...

AI Technical Summary

Problems solved by technology

[0008] 3. The production temperature of this method reaches a high temperature of 1300°C. Most of the containers used in the preparation process are high-temperature alloys. At present, the high-temperature alloys on the market are mostly iron-based alloys and nickel-based alloys, and the temperature resistance range is 600-1200°C. , if the temperature is too high, heavy metal ions will dissociate and pollute the product

[0011] It can be seen that in the above three patent applications, all of the above three patent applications are bamboo salt products that are obtained after being calcined nine times at ultra-high temperature at 1000-1300°C in a special container by using table salt and adding functional substances. The processing method mainly has the following technical drawbacks: 1. Although the processing method is a mature traditional method, according to modern scientific research, it has been found that since the melting point of table salt is 801°C, high-temperature table salt exceeding 1,000 degrees will melt into a liquid state, which has Fluidity requires separate equipment to be used for packaging. At the same time, heavy metal ions in the equipment are easily released under ultra-high temperature conditions, causing heavy metal ions in edible salt to exceed the standard; 2. The melting point of table salt is 801°C, and table salt has gradually melted beyond this temperature If the heating temperature reaches 1000-1300°C and is calcined nine times in this way, overheating the salt will only achieve the effect of crystal melting and recrystallization, which cannot be fundamentally changed, nor will it Meet the requirements of energy saving and consumption reduction

3. The above methods all add pine branches to burn or add rosin directly. As a food production process, in this method, pine branches and rosin will produce disproportionation reaction, ammonolysis reaction and turpentine produced during the combustion process will penetrate into the salt. In this way, the product will be polluted, and it may cause burden to human liver, kidney and other functional organs after consumption