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Vegetable salt and method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite

A technology of Suaeda salsa and plant salt, applied in the field of plant salt and the preparation of Suaeda salsa and plant salt by diatomite decolorization process, can solve the problem of low P content, I content and Ca content, and low sodium chloride content , Low plant salt yield and other issues, to achieve the effect of improving whiteness and yield

Inactive Publication Date: 2016-08-24
王胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the method for preparing Suaeda salsa plant salt is relatively traditional and simple. Although the plant salt can be extracted, there are still many defects, and the obtained plant salt is not ideal.
[0005] The prior art has the following defects: (1) the P content, I content and Ca content of the Suaeda salsa plant salt are low; (2) the lysine content of the Suaeda salsa plant salt is low; (3) The sodium chloride content in the plant salt extracted from Suaeda salsa is low; (4) The yield of plant salt extracted from Suaeda salsa is low

Method used

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  • Vegetable salt and method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite
  • Vegetable salt and method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite
  • Vegetable salt and method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 A method of preparing Suaeda salina plant salt by diatomite decolorization process

[0036] Include the following steps:

[0037] Step 1. Raw material processing

[0038] Select high-quality Suaeda salsa in the mature stage. After testing, the Na content in Suaeda salsa is 2.92mg / g, the potassium content is 3.28mg / g, the Mg content is 0.23mg / g, and the Pb content is 2.21mg / kg;

[0039] After picking fresh Suaeda salsa, wash it with water, cut it into small pieces of 2-4 cm, and dry it naturally until the water content is 10-13%.

[0040] Step 2. Crush

[0041] The sun-dried Suaeda salsa was crushed with a pulverizer; the power of the pulverizer was 5.5KW, the rotation speed was 3800r / min, the pulverization time was 15min, and the pulverization particle size was 80 mesh.

[0042] Step 3, heat extraction

[0043] The material-liquid ratio is 1:18, the extraction time is 5 hours, and the hot extraction is carried out under the action of a microwave with a fre...

Embodiment 2

[0058] Example 2 Single Factor Analysis Experiment of the Ultrasonic Frequency Used in Diatomite Decolorization

[0059]Adopt the method for Suaeda salsa extracting plant salt of embodiment 1, only change the ultrasonic frequency that adopts in the diatomite decolorization step, carry out embodiment 2-4; The ultrasonic frequency that embodiment 2-4 adopts is shown in Table 1;

[0060] The ultrasonic frequency that table 1 embodiment 2-4 adopts

[0061]

[0062] Adopt the method for embodiment 1-4, the result that extracts Suaeda salsa plant salt is shown in Table 2;

[0063] Table 2 adopts the result that embodiment 1-4 method extracts vegetable salt

[0064]

[0065] As can be seen from Table 2, Embodiment 3 is a preferred embodiment; the ultrasonic frequency used in the diatomaceous earth decolorization step is preferably 13.3 MHz.

Embodiment 5

[0066] Example 5 Single Factor Analysis Experiment of Diatomite Decolorization Extract Temperature

[0067] Adopt the method for Suaeda salsa extracting plant salt of embodiment 1, only change the temperature of the extract solution in the diatomite decolorization step, carry out embodiment 5-7; The temperature of the extract solution used in embodiment 5-7 is shown in Table 3;

[0068] The extract temperature that table 3 embodiment 5-7 adopts

[0069]

[0070] Adopt the method for embodiment 5-7, the result that extracts Suaeda salsa plant salt is shown in Table 4;

[0071] Table 4 adopts the result that embodiment 5-7 method extracts plant salt

[0072]

[0073] It can be seen from Table 4 that Example 6 is a preferred embodiment; the temperature of the extract solution in the diatomite decolorization step is preferably 21° C.

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Abstract

The invention provides vegetable salt. The vegetable salt has an I content of 50.2-54.1mg / kg, a P content of 676-702mg / kg and a Ca content of 2180-2268mg / kg. The invention further provides a method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite. The method for preparing the suaeda salsa vegetable salt by adopting the de-colorization technology utilizing the diatomite comprises the following steps: treating raw materials, carrying out hot extraction, carrying out de-colorization by utilizing the diatomite, removing heavy metals and carrying out spray-drying. The vegetable salt and the method for preparing the suaeda salsa vegetable salt has the following beneficial effects: the vegetable salt prepared by the method has a P content of 676-702mg / kg, an I content of 50.2-54.1mg / kg, a Ca content of 2180-2268mg / kg, a lysine content of 57.8-60.2mg / g, a sodium chloride content of 27.3-34.2%, a suaeda salsa vegetable salt yield of 22.8-30.9%, and a whiteness of 63-78%.

Description

technical field [0001] The invention belongs to the technical field of plant salt extraction, and in particular relates to a plant salt and a method for preparing Suaeda salsa and extracting plant salt by using a diatomite decolorization process. Background technique [0002] Table salt is generally iodized salt obtained by adding potassium iodide to sea salt. After research on the relationship between salt and high blood pressure, people have found that high salt intake can cause blood pressure to rise; vegetable salt is a new type of food seasoning that has only appeared in recent years. It can replace ordinary table salt and play a better role in health care. [0003] Suaeda salsa plant salt is a kind of plant salt that has attracted widespread attention in recent years, and it comes from Suaeda salsa. Suaeda salsa is an annual herbaceous salt-accumulating plant, botanically classified as suaedaforsk.exscop of Chenopodiaceae (chenopodiaceae), which mainly grows in saline...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L5/20A23L5/30
CPCA23V2002/00
Inventor 王胜
Owner 王胜
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