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High-chlorophyll-content bamboo salt and preparation method thereof

A technology of chlorophyll and bamboo salt, which is applied in ultrasonic treatment of food, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of mixed particles, large raw materials, and high energy consumption, and achieves good color rendering. , The effect of increasing dissolution and improving quality

Inactive Publication Date: 2019-09-06
宜宾丰源盐业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process enriches the preparation method of bamboo salt with health care effect, but the traditional Chinese medicine is fired at high temperature for a long time, and the particles are mixed, the raw materials are large and consume a lot of energy

Method used

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  • High-chlorophyll-content bamboo salt and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of high chlorophyll bamboo salt, comprising the following steps:

[0030] (1) Raw material pretreatment: select 10kg of fresh bamboo leaves to wash, drain and dry at 40°C for 3 hours, then crush them through a 20-mesh sieve to obtain bamboo leaf powder for later use;

[0031] (2) Preparation of bamboo leaf extract: mix bamboo leaf powder with 100kg of 95% edible alcohol, then perform ultrasonic treatment at 45°C, power 175w, time 52min, filter to obtain bamboo leaf extract for later use;

[0032] (3) Bamboo salt preparation: mix 20kg of refined salt with bamboo leaf extract, and then perform ultrasonic treatment at 45°C with a power of 125w and a time of 35min to obtain a mixture of bamboo salt for later use;

[0033] (4) Drying and crushing: filter the bamboo salt mixture, take the filter residue and dry it with hot air, arrange, crush and pack after drying, and obtain a kind of bamboo salt with high chlorophyll.

Embodiment 2

[0035] A preparation method of high chlorophyll bamboo salt, comprising the following steps:

[0036] (1) Raw material pretreatment: select 9kg of fresh bamboo leaves, wash them, drain and dry them at 40°C for 2 hours, then crush them through a 20-mesh sieve to obtain bamboo leaf powder for later use;

[0037] (2) Preparation of bamboo leaf extract: mix bamboo leaf powder with 90kg of 95% edible alcohol, then perform ultrasonic treatment at 40°C, power 150w, time 45min, filter to obtain bamboo leaf extract for later use;

[0038] (3) Bamboo salt preparation: mix 18kg of refined salt with bamboo leaf extract, and then perform ultrasonic treatment at 40°C with a power of 100w and a time of 30min to obtain a mixture of bamboo salt for later use;

[0039] (4) Drying and crushing: filter the bamboo salt mixture, take the filter residue and dry it with hot air, arrange, crush and pack after drying, and obtain a kind of bamboo salt with high chlorophyll.

Embodiment 3

[0041] A preparation method of high chlorophyll bamboo salt, comprising the following steps:

[0042] (1) Raw material pretreatment: select 11 kg of fresh bamboo leaves, wash them, drain them and dry them at 40°C for 4 hours, then crush them through a 20-mesh sieve to obtain bamboo leaf powder for later use;

[0043] (2) Preparation of bamboo leaf extract: mix bamboo leaf powder with 110kg of 95% edible alcohol, then perform ultrasonic treatment at 50°C, power 200w, time 60min, filter to obtain bamboo leaf extract for later use;

[0044] (3) Bamboo salt preparation: mix 22kg of refined salt with bamboo leaf extract, and then perform ultrasonic treatment at 50°C with a power of 150w and a time of 40min to obtain a mixture of bamboo salt for later use;

[0045] (4) Drying and crushing: filter the bamboo salt mixture, take the filter residue and dry it with hot air, arrange, crush and pack after drying, and obtain a kind of bamboo salt with high chlorophyll.

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Abstract

The invention discloses high-chlorophyll-content bamboo salt and a preparation method thereof. The preparation method includes: selecting fresh bamboo leaves, cleaning, draining, drying at 40 DEG C, crushing, filtering through a 20-mesh screen, adding into 95% edible alcohol, well mixing, ultrasonically processing, filtering, and taking filtrate; well mixing refined salt with bamboo leaf extract liquid, and ultrasonically processing to obtain a bamboo salt mixture; filtering, subjecting filter residues to hot air drying, performing finishing crushing after drying, and packaging a finished bamboo salt product to obtain a finished product. The high-chlorophyll-content bamboo salt is free of any artificially synthesized colors; by primary ultrasonic processing under the condition of 150-200wfor 45-60min, chlorophyll of dried bamboo leaves and bamboo flavor substances can be effectively extracted; by secondary ultrasonic processing under the condition of 100-150w for 30-40min, quality ofthe bamboo salt product is further improved, and great color is achieved. In addition, the bamboo leaf extract liquid is recyclable, so that raw material loss is reduced.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to a preparation method of high chlorophyll bamboo salt and high chlorophyll bamboo salt prepared by the method. Background technique [0002] Bamboo salt originated 1300 years ago. Ancient monks put the salt in a bamboo tube and sealed it and then burned it in the fire. The agglomerated salt after burning can be used to treat indigestion and stop bleeding from trauma. The traditional baking process of bamboo salt is to put sea salt in a bamboo tube, seal it with natural loess, use pine branches and rosin as fuel to bake repeatedly at 1000-1500°C, and the baked bamboo salt will form a molten state. The number of times is graded (first roasting, second roasting, third roasting, etc.), and the solid is obtained by nine roasting cycles, which is called nine roasted bamboo salt, also known as purple bamboo salt because of its purple color. Bamboo salt has now entered the Chinese m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L33/105
CPCA23L27/40A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2300/14A23V2300/48
Inventor 刘福权赵志峰张杰岳文强
Owner 宜宾丰源盐业有限公司
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