Faint scent type composite bamboo salt and preparation method thereof

Abstract

The invention discloses faint scent type composite bamboo salt and a preparation method thereof. The preparation method of the faint scent type composite bamboo salt comprises the following steps: (1) crushing dry bamboo leaves, mixing with bamboo juice, refrigerating at 2-5 DEG C, and filtering to obtain an extracting solution; and (2) adding table salt and sodium glutamate into the extracting solution, stirring until the table salt and the sodium glutamate are completely dissolved, standing, and finally drying to obtain the faint scent type composite bamboo salt. The dried bamboo leaves are crushed and then mixed with the fresh bamboo juice, the cold storage extraction technology is adopted, the faint scent of the bamboo leaves is effectively reserved, and sodium glutamate is added to enhance the flavor. In addition, ethanol is not used in the preparation process, so that the ethanol flavor is avoided, and the overall flavor is further improved.

Description

Technical Field

[0001] The invention belongs to the field of condiments, and in particular relates to a fragrant composite bamboo salt and a preparation method thereof. Background Art

[0002] Bamboo salt is a traditional condiment originating from Asia. It is made by placing sea salt in fresh bamboo tubes, adding natural substances such as loess, and then firing it at high temperature. This unique production process not only removes impurities from the sea salt, but also gives it a special mineral composition and flavor. Usually, bamboo salt is fired many times (sometimes up to nine times), and each time it is fired, the salt becomes purer and rich in various trace elements that are beneficial to the human body. Bamboo salt is generally off-white or light yellow in color, with a delicate taste and natural mineral aroma. Due to its unique processing method, bamboo salt is considered healthier than ordinary table salt and is often used in daily cooking, pickling food, and traditional medicine. As a multifunctional product, bamboo salt not only enriches people's table culture, but also becomes part of the modern lifestyle that pursues nature and health.

[0003] The preparation of traditional bamboo salt is inseparable from the calcination process, which is usually carried out at a high temperature of about 800~1000℃, and the firing time depends on the specific process. Some processes may require repeated firing, and each firing is taken out and cooled before re-firing. However, multiple firings will cause the loss of volatile substances in the bamboo juice, thereby affecting the flavor performance of the bamboo salt. Therefore, it is urgent to develop a method for preparing bamboo salt that can maintain good flavor performance. Summary of the invention

[0004] In view of the shortcomings of the prior art, the object of the present invention is to provide a fragrant composite bamboo salt and a preparation method thereof.

[0005] The purpose of the present invention is achieved through the following technical solutions: A method for preparing a fragrant composite bamboo salt comprises the following steps: (1) Crush the dried bamboo leaves and mix them with bamboo juice, store them at 2-5°C, and then filter them to obtain an extract; (2) Add salt and sodium glutamate to the extract, stir until they are completely dissolved, let stand, and finally dry to prepare the fragrant composite bamboo salt.

[0006] Preferably, in step (1), the dried bamboo leaves are crushed to 40-60 meshes and then mixed with bamboo juice. The crushing of the bamboo leaves and mixing with bamboo juice has the following effects: 1. Increase contact area: The crushed bamboo leaves have a larger surface area, which helps to increase the dissolution rate of the effective ingredients in the bamboo leaves (such as aroma compounds, nutrients, etc.) during the extraction process. This can more fully extract the flavor and nutrients in the bamboo leaves.

[0007] 2. Improve extraction efficiency: Small particles are more likely to come into contact with liquid and release the active ingredients inside, thereby improving extraction efficiency. This means that a higher concentration of extract can be obtained in a shorter time or using less solvent.

[0008] Preferably, in step (1), the mass ratio of dry bamboo leaves to bamboo juice is 1-2:4-6. The present invention effectively retains the fragrance of bamboo leaves by crushing dry bamboo leaves and mixing with fresh bamboo juice, and adopts cold storage extraction technology, so that the prepared bamboo salt has a rich taste.

[0009] Preferably, in step (1), the bamboo juice is prepared by the following method: bend a live bamboo into an arc and fix it, drill a small hole at the lowest point of the arc to penetrate the bamboo inner cavity film, and place a container under the drilled hole to collect the flowing bamboo juice. Fresh bamboo juice is used to better preserve the fragrance of bamboo juice.

[0010] Preferably, in step (1), the refrigeration time is 8 to 12 hours.

[0011] Preferably, in step (2), the mass ratio of the extract, salt and sodium glutamate is 200-250:50-60:0.5-1, more preferably 200:50-60:0.5-1.

[0012] Preferably, in step (2), the stirring temperature is 30-45°C.

[0013] Preferably, in step (2), the standing time is 2 to 5 hours.

[0014] Preferably, in step (2), the drying method is hot air drying, and the drying temperature is 50-60°C.

[0015] The light-fragrant composite bamboo salt is prepared by the above-mentioned preparation method of the light-fragrant composite bamboo salt.

[0016] Compared with the prior art, the beneficial effects of the present invention include: (1) The present invention grinds the dried bamboo leaves and mixes them with fresh bamboo juice, and then extracts them through cold storage, which can better preserve the inherent fragrance of the bamboo leaves. In addition, the addition of sodium glutamate enhances the flavor of bamboo salt to a certain extent.

[0017] (2) The present invention does not need to use ethanol when preparing the bamboo leaf extract, thereby fundamentally avoiding the problem of the product being mixed with ethanol flavor and improving the overall flavor of bamboo salt.

[0018] (3) The present invention does not involve calcination treatment, thereby saving energy. DETAILED DESCRIPTION

[0019] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0020] Example 1 A method for preparing a fragrant composite bamboo salt, comprising the following steps: (1) The dried bamboo leaves were crushed into 50 mesh and mixed with fresh bamboo juice, and then refrigerated at 2°C for 8 hours and filtered to obtain an extract; wherein the mass ratio of the dried bamboo leaves to the fresh bamboo juice was 2:4; (2) adding salt and sodium glutamate to the extract, wherein the mass ratio of the extract, salt and sodium glutamate is 200:50:0.5; stirring at 40° C. to completely dissolve the salt, then standing for 2 hours, and finally performing hot air drying at 50° C. to prepare a fragrant composite bamboo salt.

[0021] Example 2 A method for preparing a fragrant composite bamboo salt, comprising the following steps: (1) The dried bamboo leaves were crushed into 60 mesh and mixed with fresh bamboo juice, and then refrigerated at 5°C for 8 hours and filtered to obtain an extract; wherein the mass ratio of the dried bamboo leaves to the fresh bamboo juice was 1:4; (2) adding salt and sodium glutamate to the extract, wherein the mass ratio of the extract, salt and sodium glutamate is 200:50:1.0; stirring at 40° C. to completely dissolve the salt, then standing for 2 hours, and finally performing hot air drying at 50° C. to prepare a fragrant composite bamboo salt.

[0022] Example 3 A method for preparing a fragrant composite bamboo salt, comprising the following steps: (1) The dried bamboo leaves were crushed into 50 mesh and mixed with fresh bamboo juice, and then refrigerated at 5°C for 12 hours and filtered to obtain an extract; wherein the mass ratio of the dried bamboo leaves to the fresh bamboo juice was 2:4; (2) adding salt and sodium glutamate to the extract, wherein the mass ratio of the extract, salt and sodium glutamate is 200:50:0.5; stirring at 40° C. to completely dissolve the salt, then standing for 2 hours, and finally performing hot air drying at 50° C. to prepare a fragrant composite bamboo salt.

[0023] Example 4 A method for preparing a fragrant composite bamboo salt, comprising the following steps: (1) The dried bamboo leaves were crushed into 50 mesh and mixed with fresh bamboo juice, and then refrigerated at 2-5°C for 8 hours and filtered to obtain an extract; wherein the mass ratio of dried bamboo leaves to fresh bamboo juice was 2:5; (2) adding salt and sodium glutamate to the extract, wherein the mass ratio of the extract, salt and sodium glutamate is 200:50:1.0; stirring at 40° C. to completely dissolve the salt, then standing for 2 hours, and finally performing hot air drying at 50° C. to prepare a fragrant composite bamboo salt.

[0024] Comparative Example 1 Comparative Example 1 provides a method for preparing bamboo salt. Compared with Example 1, the only difference is that the dry bamboo leaves are discarded, and the other steps are the same as Example 1.

[0025] The bamboo salts prepared in Examples 1 to 4 and Comparative Example 1 were subjected to sensory evaluation, and the evaluation criteria are shown in Table 1.

[0026] Table 1 Sensory evaluation standards

[0027] 20 ordinary consumers aged 18 to 50 were randomly selected to conduct sensory evaluation on the products of Examples 1 to 4 and Comparative Example 1. After the scoring was completed, the average value of all the scores was taken for each test sample. The evaluation results are shown in Table 2.

[0028] Table 2 Sensory evaluation standards

[0029] As can be seen from Table 2, the bamboo salt made from the bamboo extract prepared by the cold extraction technology of mixing dry bamboo leaves with fresh bamboo juice according to the present invention has better flavor performance and richer taste. In addition, the appearance of the prepared bamboo salt is green, which enhances the visual appeal of the product.

[0030] The specific implementation of the present invention described above does not constitute a limitation on the protection scope of the present invention. Any other corresponding changes and modifications made based on the technical concept of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A method for preparing a fragrant composite bamboo salt, characterized in that: The steps include: (1) Crush the dried bamboo leaves and mix them with bamboo juice, store them at 2-5°C, and then filter them to obtain an extract; (2) adding salt and sodium glutamate to the extract, stirring to completely dissolve them, then letting them stand, and finally drying them to prepare the fragrant composite bamboo salt.

2. The method for preparing the light fragrance composite bamboo salt according to claim 1, characterized in that: In step (1), the dried bamboo leaves are crushed to 40-60 meshes and then mixed with bamboo juice.

3. The method for preparing the light fragrance composite bamboo salt according to claim 1, characterized in that: The mass ratio of the dry bamboo leaves to the bamboo juice in step (1) is 1-2:4-6.

4. The method for preparing the light fragrance composite bamboo salt according to any one of claims 1 to 3, characterized in that: The refrigeration time in step (1) is 8 to 12 hours.

5. The method for preparing the light fragrance composite bamboo salt according to claim 1, characterized in that: The mass ratio of the extract, salt and sodium glutamate in step (2) is 200-250:50-60:0.5-1.

6. The method for preparing the light fragrance composite bamboo salt according to claim 5, characterized in that: The mass ratio of the extract, salt and sodium glutamate in step (2) is 200:50~60:0.5~1.

7. The method for preparing the light fragrance composite bamboo salt according to claim 1, characterized in that: The stirring temperature in step (2) is 30-45°C.

8. The method for preparing the light fragrance composite bamboo salt according to claim 1, characterized in that: The standing time in step (2) is 2 to 5 hours.

9. The method for preparing the light fragrance composite bamboo salt according to claim 1, characterized in that: The drying method in step (2) is hot air drying, and the drying temperature is 50-60°C.

10. The light-fragrant composite bamboo salt prepared by the method for preparing the light-fragrant composite bamboo salt according to any one of claims 1 to 9.

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