High-nutrient plant salt with various flavoring functions and preparation method thereof

A plant salt and high nutrient technology, applied in the field of plant salt, can solve the problem that chlorophyll is not fully extracted and utilized, and achieve the effects of improving development and utilization value, low cost and high yield

Inactive Publication Date: 2015-11-11
WEIFANG YOURONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chlorophyll is an organic substance and is insoluble in water. Therefore, the plant salt prepared in the invention patent with the patent application number 200610013360.0 only contains less free chlorophyll, and most of the chlorophyll has not been fully extracted and utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of high-nutrition plant salt with multiple seasoning functions, the high-nutrition plant salt is prepared from Suaeda salsa and coriander, and contains 32.88wt% sodium chloride, 22.5 The potassium chloride of wt%; The content of chlorophyll is 4.3g / Kg, and the total content of amino acid and vitamin, carotene is 39.63wt%, and the content of mannitol, positive decanal and coriander alcohol is 1.58g / Kg, trace element The content of calcium, phosphorus, iron, zinc and selenium is 0.47g / Kg.

Embodiment 2

[0031](1) Material preparation: select the Suaeda salsa in the vigorous growth period, take the tender stems and leaves, first brew with hot water at 78°C for 2 minutes, then rinse with warm water once, and use a centrifuge to remove surface moisture; select fresh For coriander, take the stems and leaves, first soak in hot water at 78°C for 2 minutes, then rinse with warm water once, and use a centrifuge to remove surface moisture.

[0032] (2) Mixing: the dehydrated Suaeda salsa stems and leaves and coriander stems and leaves are chopped respectively, and are ground into slurry with a grinder respectively, according to the weight ratio of Suaeda salsa slurry and coriander slurry is 7 :3 Mix and stir well.

[0033] (3) Alcohol extraction: Add an extraction solvent to the mixed slurry, the amount of which is 3 times that of the slurry, vibrate and extract for 0.5 hours under ultrasonic vibration conditions, separate the solid from the liquid, and add the separated solid materia...

Embodiment 3

[0037] (1) Material preparation: select Suaeda salsa in the vigorous growth period, take tender stems and leaves, first brew with hot water at 75°C for 3 minutes, then rinse with warm water once, and use a centrifuge to remove surface moisture; select fresh For coriander, take the stems and leaves, first soak in hot water at 75°C for 3 minutes, then rinse with warm water once, and use a centrifuge to remove surface moisture.

[0038] (2) Mixing: the dehydrated Suaeda salsa stem and leaf and coriander stem and leaf are chopped respectively, and are ground into slurry with a grinder respectively, according to the weight ratio of Suaeda salsa slurry and coriander slurry is 9 :1 Mix and stir well.

[0039] (3) Alcohol extraction: adding mass concentration to the mixed slurry is 75% ethanol, the addition is 4 times that of the slurry, vibrating and extracting for 0.5 hour under ultrasonic vibration conditions, solid-liquid separation, and separating the obtained solid The material...

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PUM

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Abstract

The invention discloses high-nutrient plant salt with various flavoring functions and a preparation method thereof. The high-nutrient plant salt is prepared through the following steps: taking suaeda salsa and Chinese parsley as raw materials, scalding, grinding, mixing, extracting by using an organic solvent under the ultrasonic vibration condition, concentrating and purifying the extracting solution, removing the solvent, and then, performing vacuum spray-drying. The high-nutrient plant salt contains sodium chloride, potassium chloride, chlorophyll, amino acid, vitamins, carotene, microelements including calcium, phosphor, iron, zinc and selenium, as well as various nutrient substances such as mannitol, decanal and coriandrol, has the functions of various condiments, and can replace table salt and monosodium glutamate for use. The method facilitates the implementation of industrialized production, realizes the maximized development and utilization of the suaeda salsa, and has quite high research value.

Description

technical field [0001] The invention relates to the technical field of plant salts, in particular to a technology of high-nutrition plant salts extracted from pure plants and having multiple flavoring functions. Background technique [0002] 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 salt on the market is chlorinated. Sodium, generally iodized salt obtained by adding potassium iodide to sea salt, too high Na + Ingestion has obvious negative effects on the blood pressure and blood lipids of the human body. At present, people have a deeper understanding of this problem, reflecting the growing demand for low-sodium salt. The plant salt is extracted from plant organisms, meets the requirements of low sodium salt and has a variety of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L27/40
Inventor 王胜
Owner WEIFANG YOURONG IND
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