Edible refined salt and production method thereof

Abstract

The invention belongs to the technical field of edible refined salt preparation, and discloses edible refined salt and a production method thereof. The method comprises the following steps that S1, saturated edible salt water is prepared, 3-5 mg / kg of potassium ferrocyanide is added into the saturated edible salt water, high-speed mixing is conducted till potassium ferrocyanide is completely dissolved, and a mixed aqueous solution is obtained; S2, the mixed aqueous solution is taken as a raw material, and modified edible salt is prepared through an evaporative crystallization process; S3, drying, crushing, grinding and filtering are carried out on peels to obtain ultra-micro peel powder with the particle size of not more than 100 meshes; and S4, ultrasonic resonance mixing is performed onthe ultra-micro fruit peel powder and modified edible salt in proportion to obtain required edible refined salt. In conclusion, sodium chloride crystals are improved in advance by changing the addingmode of potassium ferrocyanide, so that the contact area between the crystals is effectively reduced, the crystals are not prone to caking, and the problem that the anti-caking effect is poor due to uneven mixing of the anti-caking agent is effectively solved.

Description

technical field [0001] The invention belongs to the technical field of edible refined salt preparation, and in particular relates to edible refined salt and a production method thereof. Background technique [0002] Refined edible salt is an indispensable edible product in people's daily life. In the process of using a large amount of edible salt, the agglomeration of salt is a difficult problem to solve; in the prior art, most of the agglomeration of edible salt is improved by adding anti-caking agents, but the existing methods of adding mostly: [0003] 1. Spray the anti-caking agent on the surface of the sodium chloride crystal to form a hydrophobic protective film, so as to achieve the anti-caking effect; [0004] Second, the anti-caking agent is directly blended with sodium chloride crystals to absorb water through the anti-caking agent, so as to achieve the anti-caking effect; [0005] However, the above two methods cannot guarantee the uniform mixing of the anti-ca...

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Problems solved by technology

[0005] However, the above two methods cannot guarantee the uniform mixing of the anti-caking agent and sodium chloride crystals, which greatly limits the effect that the anti-caking agent can produce, and regarding the dosage of the anti-caking agent, the national standard for edible salt has strictly regulated , so the anti-caking effect of edible salt cannot be improved by adding the amount of anti-caking agent