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A plant salt and a method of extracting the plant salt from suaeda salsa by adopting an ultrasonic-assisted enzymolysis process

The technology of Suaeda salsa and auxiliary enzymolysis is applied in the field of plant salt extraction, which can solve the problems of weak bacteriostatic effect and no bacteriostatic effect, and achieve the effect of smooth taste and strong taste.

Inactive Publication Date: 2016-08-31
王胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] (5) The prepared plant salt has no antibacterial effect, or the antibacterial effect is weak

Method used

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  • A plant salt and a method of extracting the plant salt from suaeda salsa by adopting an ultrasonic-assisted enzymolysis process
  • A plant salt and a method of extracting the plant salt from suaeda salsa by adopting an ultrasonic-assisted enzymolysis process
  • A plant salt and a method of extracting the plant salt from suaeda salsa by adopting an ultrasonic-assisted enzymolysis process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 A method of extracting plant salt from Suaeda salsa using ultrasonic-assisted enzymolysis process

[0036] Include the following steps:

[0037] (1) cleaning

[0038] Select the tender stems and leaves of Suaeda salsa and the edible parts of cobs, cut them into sections with a length of 5 cm, and make a group of 10 sections;

[0039] Adjust the amount of cleaning water, keep the flow rate to a linear shape, keep the water flow rate at 11-15ml / s, control the water temperature at 0-10°C, and prepare brushes made of hair;

[0040] Put the cut section of Suaeda salsa stems and leaves on the index finger, moisten the brush, and gently brush along the veins of the stems and leaves until it is clean, and put the cleaned stems and leaves on the sieve tray to drain the water , the cleaning time of each group is 5-7 minutes;

[0041] Put the sectioned Suaeda salsa cobs in the palm of your hand, brush gently, and rotate while brushing. After cleaning, put them on a...

Embodiment 2

[0065] Example 2 Combined factor analysis experiment

[0066] The method described in Example 1 was used to extract plant salt, and the experiment was carried out by changing only the factors of pH, temperature and time of enzymatic hydrolysis in the second stage of enzymatic hydrolysis in step (6).

[0067] Table 1 Analysis experiment of combined factors of pH, temperature and time of enzymolysis

[0068]

[0069] Table 2 Indexes of extracted plant salts

[0070]

[0071] Through the above factor combination experiment, it can be seen that Example 5 and Example 6 are preferred examples, that is, in the second-stage enzymatic hydrolysis process in step (6), the enzymatic hydrolysis pH is preferably 8.1-8.5, and the enzymatic hydrolysis temperature is preferably 48- 51℃; the enzymolysis time is preferably 140-160min.

[0072] The preferred embodiment 5 and embodiment 6 are mixed with the solution of 20mg / ml, carry out antibacterial test, the result is as follows:

[...

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Abstract

A plant salt is provided. The sodium content of the plant salt is 16.89-17.58% and the glutamic acid content of the plant salt is 35.89-36.54 mg / g. A method of extracting the plant salt from suaeda salsa by adopting an ultrasonic-assisted enzymolysis process is also provided. The method includes enzymolysis and decoloration. The enzymolysis includes first-stage enzymolysis and second-stage enzymolysis. According to the plant salt prepared by the method, the sodium content is 16.89-17.58%, the anthocyanin content is 2.7-3.1 mg / g, the saponin content is 3.8-4.2 mg / g, the content of soluble polysaccharides is 13.3-13.6%, and the alkaloid content is 0.52-0.57%. The plant salt can be used as natural seasoning, has a durable smooth taste, can endow foods with rich tastes and has an antibacterial function.

Description

technical field [0001] The invention relates to a plant salt and a method for extracting plant salt from Suaeda salsa by using an ultrasonic-assisted enzymolysis process, belonging to the technical field of plant salt extraction. Background technique [0002] Vegetable salt is different from traditional sea and lake salt and ore salt. The plants required to produce plant salt are edible, salt-tolerant, and polysalt plants. Therefore, the produced plant salt is different from low-sodium salt and balanced health care on the market. In addition to the balance of various mineral elements and nutrients, salt and vegetable salt are easier to meet the requirements of homogenization and fluidity than traditional salt that is achieved by mixing minerals and table salt. [0003] Suaeda salsa is one of the herbaceous plants with the highest salt content in the world. The total salt content is as high as 4.54%, which is suitable for the production and development of plant salt. [0004...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L5/49A23L5/30A23L33/00
CPCA23V2002/00A23V2200/30A23V2300/48A23V2250/1614A23V2250/51A23V2250/2104A23V2250/502A23V2250/0618A23V2250/064A23V2250/0622A23V2250/0604A23V2250/2116
Inventor 王胜
Owner 王胜
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