Method for preparing edible salt added with bamboo ingredients

A technology of edible salt and bamboo, which is applied in the field of preparation of edible salt with bamboo ingredients, to achieve the effect of reducing content, protecting cardiovascular and cerebrovascular, and reducing the risk of cancer

Active Publication Date: 2014-02-05
CHINA SALT ANHUI SALT CHEM HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the inventor knows, there are no related patents and literature reports that bamboo is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] Take 100 kg of commercial low-sodium salt that has been processed by the drying process, and add 2 kg of bamboo powder with a particle size of about 50 to 80 mesh. The bamboo powder is made from bamboo after cooking, cooling, dehydration, and drying. It is made by pulverizer, and after mixing it evenly, add 0.6 kg of flavor enhancer 5'-inosinic acid disodium, 0.2 kg white dextrin and 0.2 kg sodium glutamate, disodium succinate, chili, pepper, garlic Wait for seasonings, mix well and add 5 mg potassium ferrocyanide to prevent agglomeration during storage and transportation of table salt. Finally, add iodine, weigh, and package to obtain finished edible bamboo salt.

[0027] The main physical and chemical indicators of edible bamboo salt prepared by this law are as follows:

[0028] Detection Indicator Value Sodium chloride (as NaCl) / (%) (mass fraction) ≥97.0 Granularity (0.15mm-0.85mm) sieve / (%)(mass fraction) ≥85 Moisture / (%) (mass fraction) ≤0....

Example Embodiment

[0029] Example 2

[0030] Take 100 kg of commercial nutrient salt after drying process, add 2.5 kg of bamboo shoot powder into it. Bamboo shoot powder is made from bamboo shoots after cooking, cooling, dehydration, drying and other steps, then pulverized by a pulverizer. After stirring, , And then add 0.5 kg of flavor enhancer 5'-inosinic acid disodium, 0.1 kg of white dextrin and 0.1 kg of sodium glutamate, disodium succinate, chili, pepper, garlic and other seasonings, mix well and add 6 mg potassium ferrocyanide is used to prevent the salt from caking, and finally iodized, weighed, and packaged to obtain the finished edible bamboo salt.

[0031] The main physical and chemical indicators of the edible bamboo salt are as follows:

[0032] Detection Indicator Value Sodium chloride (as NaCl) / (%) (mass fraction) ≥96.0 Granularity (0.15mm-0.85mm) sieve / (%)(mass fraction) ≥80 Moisture / (%) (mass fraction) ≤0.8 Total flavonoids of bamboo leaves (calculated as flavonoids) / (mg / ...

Example Embodiment

[0033] Example 3

[0034] Take 100 kg of commercial refined salt treated by the drying process, add 1 kg of new bamboo to it, cut the knots, place it in a flame barbecue at 600 ℃, collect the bamboo juice from both ends, stir well, dry, and then Add 0.8 kg of flavor enhancer 5'-inosinic acid disodium, 0.2kg white dextrin and 0.1kg sodium glutamate, disodium succinate and seasonings such as chili, pepper, garlic, etc., mix again and add 8 mg Potassium ferrocyanide is used to prevent edible salt from caking during storage and transportation, and finally iodized, weighed, and packaged to obtain finished green bamboo edible salt. The main physical and chemical indicators of the green bamboo edible salt are as follows:

[0035] Detection Indicator Value Sodium chloride (as NaCl) / (%) (mass fraction) ≥97.0 Granularity (0.15mm-0.85mm) sieve / (%)(mass fraction) ≥80 Moisture / (%) (mass fraction) ≤0.8 Total flavonoids of bamboo leaves (calculated as flavonoids) / (mg / kg) ≥25 Arseni...

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Abstract

The invention discloses a method for preparing edible salt added with bamboo ingredients. The method comprises the following steps: drying commercial salt, adding a certain amount of a bamboo flavones extract prepared by processing bamboo powder, a bamboo beverage, bamboo juice and a water extracting solution or a concentrated solution of bamboo leaves into the salt, uniformly mixing, adding a certain amount of a flavor enhancer, namely 5'-disodium guanylate as well as dextrin and seasonings, finally adding a proper amount of an anti-caking agent into mixed salt, and performing subsequent operations of adding iodine, weighing, packaging and the like according to the needs. The method is simple in process and low in cost, and meets laws and regulations on food safety and related provisions in an ISO9000 quality management system; the produced bamboo-containing edible salt can be used for reducing intake of people on sodium chloride while ensuring a seasoning function; the added bamboos contain various chemical ingredients beneficial to a human body.

Description

technical field [0001] The invention belongs to the field of food seasonings, and in particular relates to a preparation method of edible salt with bamboo added as a pharmacological component, more specifically a method of combining certain processed bamboo with a flavor enhancer, dextrin, seasoning, and an anticaking agent A preparation method of edible salt that realizes pharmacological and health-care effects while ensuring seasoning is prepared by mixing commercial edible salt according to sequence and appropriate proportion. Background technique [0002] As the saying goes: "Without salt, there is no taste". Salt has been indispensable in people's life since ancient times. It is one of the most important substances for human survival and is also the most commonly used seasoning in cooking. Add some salt, which is not only seasoning but also beneficial to human health. However, traditional table salt usually only has the function of seasoning, and its function is relativ...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L1/30A23L33/10A23L33/105A23L33/125
CPCA23L27/40A23L33/105A23V2002/00A23V2250/2116A23V2250/5114A23V2300/14A23V2300/24A23V2200/208A23V2200/30
Inventor 杨东林朱国荣黄炳海杨晨
Owner CHINA SALT ANHUI SALT CHEM HLDG
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