Functional health edible salt added with suaeda salsal

A functional Suaeda salsa technology, applied in the field of edible salt, achieves the effect of broad market promotion prospects, balanced dietary nutrition, and simple preparation process

Active Publication Date: 2016-03-16
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As far as the inventor knows, there are no relevant patents and literature reports on the functional salt that is sim

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 1000g of sun-dried sea salt and dissolve it in distilled water until it is completely dissolved, then evaporate and concentrate. Weigh 300g of dried Suaeda salsa, soak it completely with 60% ethanol solution, place it in a constant temperature shaker at 60°C for 3 hours, mix the supernatant with recrystallized salt solution and put it in a vacuum drying oven at 50°C Carry out drying and crystallization to obtain Suaeda salsa salt. The prepared Suaeda salsa salt has a salinity of 92%, a calcium content of 0.053 mg / g, a magnesium content of 0.125 mg / g, a polyphenol content of 15.9 μg / g and a DPPH free radical scavenging rate of 28.6%.

Embodiment 2

[0024] Weigh 200g of sun-dried sea salt and dissolve it in distilled water until it is completely dissolved, then evaporate and concentrate. Weigh 20g of dried Suaeda salsa, soak it completely with 70% ethanol solution, place it in a constant temperature shaker at 50°C for 2 hours, mix the supernatant with the recrystallized salt solution and put it in a vacuum drying oven at 50°C Carry out drying and crystallization to obtain Suaeda salsa salt. The prepared Suaeda salsa has a salinity of 90%, a calcium content of 0.040 mg / g, a magnesium content of 0.109 mg / g, a polyphenol content of 14.3 μg / g and a DPPH free radical scavenging rate of 22.5%.

Embodiment 3

[0026] Weigh 500g of sun-dried sea salt and dissolve it in distilled water until it is completely dissolved, then evaporate and concentrate. Weigh 25g of dried Suaeda salsa, soak it completely with 80% ethanol solution, place it in a constant temperature shaker at 70°C for 1.5h, mix the supernatant with the recrystallized salt solution and put it in a vacuum drying oven at 50°C dry and crystallize in the middle to obtain Suaeda salsa salt. The prepared Suaeda salsa has a salinity of 84%, a calcium content of 0.035 mg / g, a magnesium content of 0.055 mg / g, a polyphenol content of 11.7 μg / g and a DPPH free radical scavenging rate of 16.0%.

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Abstract

The present invention discloses a functional health edible salt added with suaeda salsal, and a preparation method thereof. The process comprises: extracting effective components of suaeda salsal with ethanol and an aqueous solution, adding the effective components to sun-baked sea salt, completely mixing, and carrying out drying crystallization to obtain the solid salt particles. According to the present invention, a ratio of the suaeda salsal solid amount to the edible salt solid weight in the suaeda salsal salt is 5-30%; a variety of minerals, trace elements, vitamins and rich amino acids can be supplemented in the daily edible salt intake process so as to provide the diet nutrition balancing effect; the obtained salt has the high polyphenol content and further has good DPPH free radical scavenging capacity, and the anti-oxidation function can provides good prevention and control effects for a lot of chronic diseases; and the advantages of natural raw materials, no addition during the production process, simple preparation process, no influence on the taste of the finished product salt, high nutrients, good absorption, stable performance, broad market prospects, and the like are provided.

Description

technical field [0001] The invention belongs to the technical field of edible salt, and in particular relates to a functional health-care salt added with Suaeda salsa and its efficacy. technical background [0002] Table salt, also known as table salt, is one of the most important substances for human survival. Eating too much salt can easily cause cardiovascular and cerebrovascular diseases, and at the same time increase the burden on the kidneys. Eating too much salt for a long time will also affect bone growth. Finding low-sodium and multi-functional fortified nutritional salts that contain elements beneficial to the human body has become an important issue. [0003] Sun-dried salt is made by the natural evaporation of seawater. The whole process adopts pure physical processing technology. Minerals that are beneficial to the human body, the element content is kept within the recommended daily intake range of the human body, and long-term consumption can supplement certa...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L1/30
CPCY02A40/90
Inventor 高天成王学魁唐娜李玲杨亚茹程鹏高
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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