Bamboo-fragrance bamboo salt composite functional solid beverage

Abstract

The invention provides a bamboo-fragrance bamboo salt composite functional solid beverage. The solid beverage is prepared from salt-fused calcined bamboo ash, solid-state fermented bamboo raw materials and specially-made bamboo salt according to the mass ratio of (0.5-1): (2-6): (1-6). The specially-made bamboo salt is bamboo salt which is prepared by firstly carrying out high-temperature melting treatment on raw salt and then baking; the salt-fused calcined bamboo ash is prepared by mixing white bamboo ash without organic matters and crude salt according to a mass ratio of 1: 1 and performing high-temperature calcination; the bamboo raw materials are bamboo leaves and / or bamboo shavings. The bamboo leaves and / or the bamboo shavings which are / is the solid-state fermented bamboo raw materials can improve leaching of antioxidant components such as flavones and phenols, the specially-made bamboo salt and the salt-fused and calcined bamboo ash are subjected to high-temperature heavy metal removal, contain rich trace elements necessary for a human body and are alkalescent, and the bamboo raw materials are subjected to solid-state fermentation and later-stage processing, so that the health-care effect is good. The bamboo fragrance solid beverage has the advantages of improving the cool property of the bamboo raw materials, gaining inorganic components and organic biological functional components in the bamboos, and having rich and balanced trace elements, alkalescence, bacteriostasis and oxidation resistance.

Description

Technical Field

[0001] The invention belongs to the technical field of solid beverages, and in particular relates to a bamboo-flavored bamboo salt composite functional solid beverage. Background Art

[0002] Currently, solid tea drinks are mostly made by drying and grinding fruits, vegetables, medicinal materials, tea leaves and other materials into beverages that can be brewed. Bamboo contains a large number of antioxidant bioactive functional ingredients, such as flavonoids, phenols, polysaccharides, terpenes, free amino acids and other substances, which have extremely high medicinal and edible value, but there is no solid beverage of bamboo salt that integrates the organic and inorganic components in bamboo. Summary of the invention

[0003] The technical problem to be solved by the present invention is that in view of the deficiencies of the above-mentioned prior art, a bamboo-flavored bamboo salt composite functional solid beverage is provided, which comprises salt-melting calcined bamboo ash, solid-state fermented bamboo raw materials and special bamboo salt. Solid-state fermentation can improve the leaching of antioxidant components such as flavonoids and phenols in bamboo leaves and / or bamboo shavings, and both bamboo salt and bamboo ash contain rich minerals that are beneficial to the body. Solid-state fermented bamboo raw materials, bamboo salt and bamboo ash are used as main ingredients to make a solid beverage, thereby enhancing the fusion of inorganic elements in the bamboo and the efficacy of organic bioactive components.

[0004] In order to solve the above technical problems, the technical solution adopted by the present invention is: a bamboo flavored bamboo salt composite functional solid beverage, characterized in that it comprises salt melt calcined bamboo ash, solid-state fermented bamboo raw material and special bamboo salt in a mass ratio of (0.5-1): (2-6): (1-6);

[0005] The special bamboo salt is made by first subjecting the raw salt to high temperature melting treatment, then crushing it to adjust the water content, putting it into a bamboo tube and baking it;

[0006] The salt melting calcination of bamboo ash is as follows: white bamboo ash without organic matter is mixed with raw salt in a mass ratio of 1:1, and calcined at a temperature of 1000-1200° C. for 1-2 hours;

[0007] The bamboo material is bamboo leaves and / or bamboo shavings.

[0008] Preferably, the method for preparing the solid-state fermented bamboo material comprises:

[0009] Using sterile water to adjust the moisture of the sterilized bamboo raw material to obtain a moistened bamboo raw material; the amount of the sterile water added is 30-60% of the mass of the bamboo raw material;

[0010] Add fermentation bacteria into sterile water and stir evenly to obtain enzyme bacteria aqueous solution; the fermentation bacteria are lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis;

[0011] Add enzyme and bacteria aqueous solution to the moistened bamboo material or fresh bamboo material, ferment in the dark at 25-30°C, end fermentation when the bamboo material becomes darker in color or has a slight sour taste, and dry to obtain solid-state fermented bamboo material with a moisture content of 6-12%.

[0012] Preferably, the mass ratio of the lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis is 0.1:1:0.15:0.5:0.2:0.1.

[0013] Preferably, the mass of the fermentation bacteria in the enzyme-bacteria aqueous solution is 1.5% of the dry mass of the bamboo material.

[0014] Preferably, the preparation process of the special bamboo salt is as follows: first, the sun-dried sea salt is melted at 1000-1200°C for 30-120 minutes to remove heavy metals and organic pollutants, and then the moisture content of the salt is adjusted to 5-15% after cooling, and then the salt is densely packed in small-diameter bamboo tubes with an inner diameter of less than 6cm and a length of 10-60cm, and the bamboo salt tubes are stacked horizontally, and finally pine wood is used for continuous calcination for 1-6 hours to obtain bamboo salt crystal columns, which are crushed to obtain special bamboo salt.

[0015] Preferably, the salt-melting calcined bamboo ash, the solid-state fermented bamboo raw material and the special bamboo salt are mixed to prepare a composite functional solid beverage.

[0016] Preferably, the salt-melting calcined bamboo ash, the solid-state fermented bamboo raw material and the special bamboo salt are prepared into a composite functional solid beverage by a frying method. The specific method is: saturated bamboo salt water is prepared by adding water to the special bamboo salt, and then the saturated bamboo salt water is evenly sprayed on the solid-state fermented bamboo raw material and the salt-melting calcined bamboo ash and mixed well, and allowed to stand for 0.5-2h to allow the saturated bamboo salt water to fully penetrate the bamboo raw material and be absorbed into the tissue, and then heated and stir-fried over low heat to low heat. When the bamboo raw material expands due to the heat, becomes slightly yellow, and emits an aroma, the saturated bamboo salt water is sprayed again, and the stir-frying continues until dry. The product is taken out and spread out to dry, packaged to obtain tea bags, or crushed to obtain the bamboo salt direct-to-drink composite functional solid beverage.

[0017] Preferably, it also includes loquat leaf or loquat flower dry powder, and selenium-rich microorganism / plant powder.

[0018] Preferably, the preparation process of the special bamboo salt is as follows: taking the white bamboo ash remaining after burning the bamboo raw material, adding 1-20 times the mass of the extract to the bamboo ash and stirring evenly, then extracting for 10-30 minutes and filtering to obtain filter residue and bamboo ash extract;

[0019] The sun-dried sea salt is melted at 1000-1200°C for 0.5-2h to remove heavy metals and organic pollutants, bamboo ash extract is sprayed into the melted sun-dried sea salt to adjust the moisture content to 5-15%, and then the salt is densely packed in a small-diameter bamboo tube with an inner diameter less than 6cm, the lower part of the bamboo tube contains 1-5 bamboo nodes with a length of 10-60cm; the bamboo tube is sealed after the salt is packed, and then stacked horizontally, and finally pine wood rich in pine resin is used for continuous calcination for 1-6h to obtain bamboo salt crystal columns, and the bamboo salt obtained after crushing is placed in a high-temperature furnace for melting at 1000-1200°C for 0.5-2h, cooled and crystallized to obtain enhanced special bamboo salt.

[0020] Compared with the prior art, the present invention has the following advantages:

[0021] 1. The composite functional solid beverage of the present invention comprises salt-melted calcined bamboo ash, solid-state fermented bamboo raw material or bamboo raw material fried with bamboo salt and special bamboo salt in a mass ratio of (0.5-1): (2-6): (1-6), wherein the salt-melted calcined bamboo ash is white bamboo ash without organic matter mixed with raw salt in a ratio of 1:1 and calcined at 1200°C for 1-2h, and the bamboo raw material is bamboo leaves and / or bamboo shavings. The solid beverage has the fragrance of bamboo and anti-inflammatory and antioxidant effects. The bamboo ash and bamboo salt contain rich mineral elements that are beneficial to the body. The solid-state fermented bamboo raw material also contains antioxidant organic matter, such as flavonoids and phenolic organic matter, realizing the combination of organic and inorganic, utilizing the high-quality organic biomass functional active ingredients in bamboo and the rich inorganic multi-mineral alkaline medium of bamboo salt, giving the beverage multiple functions such as strong antioxidant, osmotic detoxification, acid-base regulation, etc., and strengthening the anti-conditioning effect through organic and inorganic reinforcement.

[0022] 2. The present invention first melts the raw salt at high temperature to remove heavy metals and organic pollutants, which can greatly reduce the volatilization of beneficial minerals after the bamboo salt is roasted, improve the quality and yield of bamboo salt, and has higher potassium, iron, zinc, calcium and magnesium content, especially calcium and potassium content than the nine-roasted bamboo salt generally available on the market. The bamboo salt production process adopts the improved bamboo salt preparation process of small-diameter bamboo dense barrel, which can meet the quality requirements after one roasting, and has high production efficiency.

[0023] 3. The solid beverage of the present invention enhances and integrates the organic essence and inorganic essence (wood ash) in bamboo, and has the effects of antibacterial and anti-inflammatory, clearing away heat and detoxifying, regulating gastrointestinal function, etc.

[0024] 4. The bamboo raw materials (bamboo leaves and bamboo shavings) of the present invention change their nature, flavor and meridians (entering the kidney meridian) through frying, thereby alleviating the strong properties of the bamboo leaves, bamboo shavings and salt, enhancing the specific effects of the bamboo leaves, bamboo shavings and salt, and reducing irritation and side effects.

[0025] 5. The bamboo material of the present invention can be fermented before frying, and lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis are used as fermentation bacteria. After fermentation, the bamboo material has high content of bamboo leaf total polyphenols, total flavonoids and total polysaccharides, strong antioxidant capacity, and has aromas such as bamboo and fruit fragrance. Through fermentation, the solubility of organic compounds such as flavonoids in the bamboo material is increased. During the fermentation process, microorganisms produce certain enzymes to modify flavonoid compounds to generate new compounds with higher biological activity.

[0026] 6. The present invention conducts biological fermentation on bamboo leaves and / or bamboo shavings rich in flavonoids and phenols to increase the content of extractable antioxidant components, and obtains three major bamboo units of fermented bamboo leaves and / or bamboo shavings with rich bamboo fragrance, bamboo salt, and bamboo ash as solid tea drinks, thereby enhancing the integration and efficacy of organic and inorganic elements.

[0027] The technical solution of the present invention is further described in detail below through embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The pictures are of the special bamboo salt column roasted with small-diameter bamboo and the large-diameter bamboo salt column in Example 1 of the present invention; (a) the special bamboo salt column roasted with large-diameter bamboo; (b) the special bamboo salt column roasted with small-diameter bamboo.

[0029] Figure 2 This is the XRD picture of small-diameter crystallized bamboo salt in Example 1 of the present invention.

[0030] Figure 3 This is a picture of the bamboo flavored bamboo salt composite functional solid beverage of the present invention which is a direct-injection solid beverage.

[0031] Figure 4 This is a picture of the bamboo flavored bamboo salt composite functional solid beverage used as tea bag in Example 1 of the present invention. DETAILED DESCRIPTION

[0032] Example 1

[0033] The present embodiment discloses a bamboo flavored bamboo salt composite functional solid beverage, comprising salt molten calcined bamboo ash, solid-state fermented bamboo raw material and special bamboo salt in a mass ratio of 0.8:4:3.5; the bamboo raw material is bamboo leaves.

[0034] In this embodiment, the salt-melting calcined bamboo ash is: white bamboo ash without organic matter is mixed with raw salt in a mass ratio of 1:1, and calcined at a temperature of 1100°C for 1.5 hours; the white bamboo ash is a product of bamboo raw materials that are dried, burned, and calcined at a high temperature of 900°C for 1.5 hours to a grayish white color. The bamboo raw materials can be any part of bamboo that is free of heavy metal pollution and does not contain soil, such as bamboo leaves, bamboo shells, bamboo roots, bamboo branches, bamboo stalks, and can also be the residue after felled bamboo is processed into bamboo tubes.

[0035] In this embodiment, the preparation process of the special bamboo salt is as follows: the preparation process of the special bamboo salt is as follows: first, the sun-dried sea salt is melted at 1100°C for 1 hour to remove heavy metals and organic pollutants, and then water is added after cooling until the moisture content of the salt is 10%, and then a small-diameter bamboo tube with an inner diameter of less than 6 cm is used to densely pack the salt, the lower part of the bamboo tube contains 1-5 bamboo nodes with a length of 10-60 cm, only the bottom bamboo node is retained, and the other bamboo nodes are removed; finally, pine wood rich in pine resin is continuously calcined for 5 hours to obtain bamboo salt crystal columns, which are crushed to obtain special bamboo salt.

[0036] In this embodiment, the preparation method of the solid-state fermented bamboo material comprises:

[0037] S1, collecting bamboo raw materials, drying at low temperature to obtain dry bamboo raw materials for use, then adding sterile water to the dry bamboo raw materials to soak and stir evenly to obtain wet bamboo raw materials; the amount of sterile water added is 45% of the mass of the bamboo raw materials;

[0038] S2, adding fermentation bacteria into sterile water and stirring evenly to obtain enzyme-bacteria aqueous solution; the fermentation bacteria are lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis; the mass ratio of the lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis is 0.1:1:0.15:0.5:0.2:0.1;

[0039] S3, add enzyme bacteria aqueous solution to the wetted bamboo raw material to obtain fermentation liquid, the fermentation liquid is fermented in the dark under the condition of 25-30 ℃, and the fermentation is terminated when the color of the bamboo raw material becomes darker or has a slight sour taste, and the moisture content of the finally dried bamboo raw material is 9%, and the solid-state fermentation bamboo raw material is obtained, and the mass of the fermentation bacteria in the enzyme bacteria aqueous solution is 1.5% of the dry mass of the bamboo raw material.

[0040] In this embodiment, the salt-melting calcined bamboo ash, the solid-state fermented bamboo raw material and the special bamboo salt are prepared into a composite functional solid beverage by a frying method. The specific method is: a saturated bamboo salt water is prepared by adding water to the special bamboo salt, and then the saturated bamboo salt water is evenly sprayed on the solid-state fermented bamboo raw material and the salt-melting calcined bamboo ash and mixed well, and allowed to stand for 1.5 hours to allow the saturated bamboo salt water to fully penetrate the bamboo raw material and be absorbed into the tissue, and then heated and stir-fried with a low fire to a slow fire. When the bamboo raw material expands due to the heat, becomes slightly yellow, and emits an aroma, the saturated bamboo salt water is sprayed again, and the stir-frying continues until it is dry. The compound functional solid beverage is obtained after being taken out and spread out to dry, and the compound functional solid beverage is obtained after being crushed, and it is made into a direct-injection solid beverage, such as Figure 3 shown.

[0041] Figure 2This is the XRD image of the small-diameter crystallized bamboo salt prepared in this example. The absorption peak shows that the bamboo salt contains sodium chloride crystals and potassium chloride crystals.

[0042] Comparative Example 1

[0043] First, put the salt into a fresh bamboo tube with an outer diameter of 7-8cm, seal it with loess, and use pine wood as firewood to burn it. After cooling, the salt column formed is crushed and burned repeatedly. For the 9th time, pine resin is added, the temperature is raised to 1300℃, and then it is suddenly cooled and crystallized to obtain 9-roasted bamboo salt.

[0044] The 9-roasted bamboo salt was used to replace the special bamboo salt in Example 1, and a composite functional solid beverage was prepared by the same method as in Example 1.

[0045] The composite functional solid beverage prepared in Example 1 and the traditional nine-roasted bamboo salt solid beverage prepared in Comparative Example 1 were added with drinking water to prepare a beverage with a concentration of 10 g / 500 mL, and the performance of the ingredients was measured.

[0046] Table 1 Ingredients and properties of beverages

[0047] index unit Comparative Example 1 Example 1 pH (0.9% aqueous solution) — 9.52 9.88 Lead (measured in Pb) mg / L Not detected Not detected Arsenic (as As) mg / L Not detected Not detected Cadmium (measured in Cd) mg / L Not detected Not detected Chromium (as Cr) mg / L Not detected Not detected Potassium (K) mg / L 11012 19596 Calcium (Ca) mg / L 399 11232 Magnesium (Mg) mg / L Not detected 767 Iron (Fe) mg / L Not detected 524 Zinc (Zn) mg / L 81.56 15585 Antioxidant activity (DPPH) ％ 15 92

[0048] From the data in Table 1, it can be seen that compared with the traditional nine-roasted bamboo salt solid beverage, the solid beverage prepared in Example 1 has a high content of potassium, calcium, magnesium, iron, and zinc, which are elements beneficial to the body, and has higher antioxidant properties and higher nutritional value. By using bamboo leaves for processing, the solid beverage has a strong bamboo fragrance.

[0049] Figure 1 This is a comparison picture of the special bamboo salt column (b) baked with small-diameter bamboo and the large-diameter bamboo salt column (a) in this embodiment. The small-diameter bamboo tube is heated evenly during the baking process, and the salt inside melts more fully. The formed salt column is stronger and more transparent in color than the salt column baked with large-diameter bamboo tubes. It is relatively difficult to crush and has crystals formed.

[0050] Example 2

[0051] The present embodiment discloses a bamboo flavored bamboo salt composite functional solid beverage, comprising salt molten calcined bamboo ash, solid-state fermented bamboo raw material and special bamboo salt in a mass ratio of 0.8:4:3, wherein the bamboo raw material is bamboo leaves.

[0052] In this embodiment, the salt melting calcined bamboo ash is: white bamboo ash without organic matter is mixed with raw salt in a mass ratio of 1:1, and calcined at a temperature of 1000° C. for 2 hours;

[0053] The bamboo ash is a product obtained by drying, burning and calcining bamboo raw materials at a high temperature of 1000°C for 0.5h to a grayish white color. The bamboo raw materials can be any part of bamboo that is free of heavy metal pollution and does not contain soil, such as bamboo leaves, bamboo shells, bamboo roots, bamboo branches, and bamboo stalks, or the residue after felled bamboo is processed into bamboo tubes.

[0054] In this embodiment, the preparation process of the special bamboo salt is as follows: first, the sun-dried sea salt is melted at 1000°C for 2 hours to remove heavy metals and organic pollutants, then water is added after cooling until the moisture content of the salt is 12%, and then a small-diameter bamboo tube with an inner diameter of less than 6 cm is used to densely pack the salt, the lower part of the bamboo tube contains 1-5 bamboo nodes with a length of 10-60 cm, only the bottom bamboo node is retained, and the other bamboo nodes are removed; finally, pine wood rich in pine resin is continuously calcined for 5 hours to obtain bamboo salt crystal columns, which are crushed to obtain special bamboo salt.

[0055] In this embodiment, the preparation method of the solid-state fermented bamboo material comprises:

[0056] S1, prepare to pick fresh bamboo raw materials (bamboo leaves);

[0057] S2, adding fermentation bacteria into sterile water and stirring evenly to obtain enzyme-bacteria aqueous solution; the fermentation bacteria are lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis; the mass ratio of the lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis is 0.1:1:0.15:0.5:0.2:0.1;

[0058] S3, add enzyme bacteria aqueous solution to fresh bamboo raw material to obtain fermentation liquid, the fermentation liquid is fermented in the dark under the condition of 25 ℃, and the fermentation is terminated when the color of the bamboo raw material darkens or has a slight sour taste, and the moisture content of the final drying bamboo raw material is 10%, and the dry bamboo raw material after fermentation is obtained, and the mass of the fermentation bacteria in the enzyme bacteria aqueous solution is 1.5% of the dry mass of the bamboo raw material.

[0059] In this embodiment, salt-melting calcined bamboo ash, solid-state fermented bamboo raw materials and special bamboo salt are mixed to obtain a composite functional solid beverage, which is made into tea bags, such as Figure 4 shown.

[0060] The sodium chloride content (on a dry basis) of the special bamboo salt used in the composite functional solid beverage prepared in this embodiment is 94.2%, the heavy metal content of bamboo salt and bamboo ash is less than the food grade requirement, and the trace elements are rich. The prepared bamboo salt composite functional solid beverage has a bamboo fragrance and meets the other solid beverages defined in 4.7 of the national standard GB / T29602-2013 "Solid Beverages".

[0061] Example 3

[0062] The present embodiment discloses a bamboo flavored bamboo salt composite functional solid beverage, comprising salt molten calcined bamboo ash, solid-state fermented bamboo raw material and enhanced special bamboo salt in a mass ratio of 1:6:6; the bamboo raw material is bamboo leaves.

[0063] In this embodiment, the salt-melting calcined bamboo ash is a mixture of white bamboo ash without organic matter and raw salt in a mass ratio of 1:1, and calcined at a temperature of 1200°C for 1 hour; the bamboo ash is a product of bamboo raw materials that are dried, burned, and calcined at a high temperature of 800°C for 2 hours to an off-white color. The bamboo raw materials can be any part of bamboo that is free of heavy metal pollution and does not contain soil, such as bamboo leaves, bamboo shells, bamboo roots, bamboo branches, and bamboo stalks, or the residue after felled bamboo is processed into bamboo tubes.

[0064] In this embodiment, the preparation process of the enhanced special bamboo salt is as follows:

[0065] (1) taking white inorganic matter remaining from burning bamboo raw materials as bamboo ash, adding 10 times (or 1, 5, 15, or 20 times) the mass of the extract to the bamboo ash and stirring evenly, then extracting for 20 minutes (or 10, 15, 25, or 30 minutes) and filtering to obtain filter residue and bamboo ash extract;

[0066] (2) Sun-dried sea salt is melted at 1200°C (1000°C or 1100°C) for 0.5 h (0.8 h, 1.2 h, 1.5 h, or 2 h) to remove heavy metals and organic pollutants;

[0067] (3) Spray bamboo ash extract onto the melted sun-dried sea salt to adjust the moisture content to 10%, and then use a small-diameter bamboo tube with an inner diameter of less than 6 cm to densely pack the salt, the lower part of the bamboo tube contains 1-5 bamboo nodes with a length of 10-60 cm; after the bamboo tube is filled with salt, it is sealed with yellow mud and then stacked horizontally, and finally calcined continuously for 5 hours using pine wood rich in rosin to obtain bamboo salt crystal columns, and the crushed bamboo salt is placed in a high-temperature furnace at 1100° C. (or 1000° C., 1200° C.) for 0.5 h (or 0.8 h, 1.2 h, 1.5 h, 2 h) to melt and remove heavy metals, and then cool and crystallize to obtain a specially prepared enhanced bamboo salt.

[0068] In this embodiment, the preparation method of the solid-state fermented bamboo material comprises:

[0069] S1, collecting bamboo raw materials, drying at low temperature to obtain dry bamboo raw materials for use, then adding sterile water to the dry bamboo raw materials to soak and stir evenly to obtain wet bamboo raw materials; the amount of sterile water added is 30% of the mass of the bamboo raw materials;

[0070] S2, adding fermentation bacteria into sterile water and stirring evenly to obtain enzyme-bacteria aqueous solution; the fermentation bacteria are lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis; the mass ratio of the lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis is 0.1:1:0.15:0.5:0.2:0.1;

[0071] S3, adding an enzyme-bacteria aqueous solution to the wetted bamboo raw material or fresh bamboo raw material to obtain a fermentation liquid, fermenting the fermentation liquid in the dark at 25-30° C., and ending the fermentation when the color of the bamboo raw material becomes darker or has a slight sour taste, and finally drying the bamboo raw material to obtain a dry bamboo raw material after fermentation with a moisture content of 6%, wherein the mass of the fermentation bacteria in the enzyme-bacteria aqueous solution is 1.5% of the dry mass of the bamboo raw material;

[0072] In this embodiment, the salt-melting calcined bamboo ash, the solid-state fermented bamboo raw material and the special bamboo salt are prepared into a composite functional solid beverage by a frying method. The specific method is: saturated bamboo salt water is prepared by adding water to the special bamboo salt, and then the saturated bamboo salt water is evenly sprayed on the solid-state fermented bamboo raw material and the salt-melting calcined bamboo ash and mixed well. The mixture is allowed to stand for 1 hour to allow the saturated bamboo salt water to fully penetrate the bamboo raw material and be absorbed into the tissue, and then heated and stir-fried over low heat to low heat (temperature between 100-170°C). When the bamboo raw material expands due to the heat, becomes slightly yellow, and emits an aroma, the saturated bamboo salt water is sprayed again, and the mixture continues to be stir-fried until dry. The mixture is taken out and spread out to obtain a composite functional solid beverage.

[0073] The sodium chloride content (on a dry basis) of the special bamboo salt used in the composite functional solid beverage prepared in this embodiment is 95.1%, the heavy metal content of bamboo salt and bamboo ash is less than the food grade requirement, and the trace elements are rich. The prepared bamboo salt composite functional solid beverage has a bamboo fragrance and meets the other solid beverages defined in 4.7 of the national standard GB / T29602-2013 "Solid Beverages".

[0074] Example 4

[0075] This embodiment discloses a bamboo flavored bamboo salt composite functional solid beverage, comprising bamboo ash calcined by melting salt, solid-state fermented bamboo raw materials, and bamboo raw materials fried with bamboo salt in a mass ratio of 0.5:2:1;

[0076] In this embodiment, the salt-melting calcined bamboo ash is: white bamboo ash without organic matter is mixed with raw salt in a mass ratio of 1:1, and calcined at a temperature of 1100°C for 1 hour; the bamboo ash is a product of bamboo raw materials that are dried, burned, and calcined at a high temperature of 1000°C for 0.5 hours to a grayish white color. The bamboo raw materials can be any part of bamboo that is free of heavy metal pollution and does not contain soil, such as bamboo leaves, bamboo indigo shells, bamboo roots, bamboo branches, and bamboo stalks, or the residue after felled bamboo is processed into bamboo tubes.

[0077] In this embodiment, the preparation process of the special bamboo salt is as follows: first, the sun-dried sea salt is melted at 1200°C for 60 minutes to remove heavy metals and organic pollutants, and then water is added after cooling until the moisture content of the salt is 15%, and then a small-diameter bamboo tube with an inner diameter of less than 6cm and a length of 10-30cm is used to densely pack the salt, and the lower part of the bamboo tube contains 1-2 bamboo nodes; finally, pine wood rich in pine resin is continuously calcined for 2 hours to obtain bamboo salt crystal columns, which are crushed to obtain special bamboo salt.

[0078] In this embodiment, the preparation method of the solid-state fermented bamboo material comprises:

[0079] S1, collecting bamboo raw materials, drying at low temperature to obtain dry bamboo raw materials for use, then adding sterile water to the dry bamboo raw materials to soak and stir evenly to obtain wet bamboo raw materials; the amount of sterile water added is 60% of the mass of the bamboo raw materials; the bamboo raw materials are bamboo leaves;

[0080] S2, adding fermentation bacteria into sterile water and stirring evenly to obtain enzyme-bacteria aqueous solution; the fermentation bacteria are lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis; the mass ratio of the lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis is 0.1:1:0.15:0.5:0.2:0.1;

[0081] S3, adding an enzyme-bacteria aqueous solution to the wetted bamboo raw material to obtain a fermentation liquid, fermenting the fermentation liquid in the dark at 30° C., and ending the fermentation when the color of the bamboo raw material becomes darker or has a slight sour taste, and finally drying the bamboo raw material to obtain a dry bamboo raw material after fermentation, wherein the mass of the fermentation bacteria in the enzyme-bacteria aqueous solution is 1.5% of the dry mass of the bamboo raw material;

[0082] In this embodiment, the salt-molten calcined bamboo ash, the solid-state fermented bamboo raw material and the special bamboo salt are prepared into a composite functional solid beverage by a frying method. The specific method is: saturated bamboo salt water is prepared by adding water to the special bamboo salt, and then the saturated bamboo salt water is evenly sprayed on the solid-state fermented bamboo raw material and the salt-molten calcined bamboo ash and mixed well. The mixture is allowed to stand for 2 hours to allow the saturated bamboo salt water to fully penetrate the bamboo raw material and be absorbed into the tissue, and then heated and stir-fried over low heat to low heat. When the bamboo raw material expands due to the heat, becomes slightly yellow, and emits an aroma, the saturated bamboo salt water is sprayed again, and the mixture is stir-fried until dry. The mixture is taken out and spread out to obtain a composite functional solid beverage.

[0083] The sodium chloride content (on a dry basis) of the special bamboo salt used in the composite functional solid beverage prepared in this embodiment is 93.9%, the heavy metal content of bamboo salt and bamboo ash is less than the food grade requirement, and the trace elements are rich. The prepared bamboo salt composite functional solid beverage has a bamboo fragrance and meets the other solid beverages defined in 4.7 of the national standard GB / T29602-2013 "Solid Beverages".

[0084] Example 5

[0085] The present embodiment discloses a bamboo flavored bamboo salt composite functional solid beverage, comprising salt-melting calcined bamboo ash, solid-state fermented bamboo raw materials and special bamboo salt in a mass ratio of 1:5:3, wherein the bamboo raw materials are bamboo leaves and bamboo shavings.

[0086] In this embodiment, the salt-melting calcined bamboo ash is: organic-free white bamboo ash and sun-dried sea salt are mixed in a mass ratio of 1:1 and calcined at a temperature of 1000°C for 1.2 hours; the white bamboo ash is a product of bamboo raw materials that are dried, burned, and calcined at a high temperature of 850°C for 2 hours to a grayish white color. The bamboo raw materials can be any part of bamboo that is free of heavy metal pollution and does not contain soil, such as bamboo leaves, bamboo indigo shells, bamboo roots, bamboo branches, and bamboo stalks, or the residue after felled bamboo is processed into bamboo tubes.

[0087] In this embodiment, the preparation process of the special bamboo salt is as follows: first, the sun-dried sea salt is melted at 1150°C for 60 minutes to remove heavy metals and organic pollutants, and then water is added to the salt after cooling until the moisture content is 5%, and then the salt is densely packed in a bamboo tube with an inner diameter of less than 6cm and a length of 30-60cm, wherein the bamboo tube contains 3-5 bamboo nodes, the bottom bamboo node is retained, and other bamboo nodes are removed; finally, pine wood rich in pine resin is continuously calcined for 6 hours to obtain bamboo salt crystal columns, which are crushed to obtain special bamboo salt.

[0088] In this embodiment, the preparation method of the solid-state fermented bamboo material comprises:

[0089] S1, collecting bamboo raw materials, drying at low temperature to obtain dry bamboo raw materials for use, then adding sterile water to the dry bamboo raw materials to soak and stir evenly to obtain wet bamboo raw materials; the amount of sterile water added is 30% of the mass of the bamboo raw materials; the bamboo raw materials are bamboo leaves and bamboo shavings, and the mass ratio of bamboo leaves to bamboo shavings is 1:0.2;

[0090] S2, adding fermentation bacteria into sterile water and stirring evenly to obtain enzyme-bacteria aqueous solution; the fermentation bacteria are lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis; the mass ratio of the lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis is 0.1:1:0.15:0.5:0.2:0.1;

[0091] S3, add enzyme bacteria aqueous solution to the wetted bamboo raw material to obtain fermentation liquid, the fermentation liquid is fermented in dark place under the condition of 25-30 ℃, the fermentation is terminated when the color of the bamboo raw material darkens, or there is a slight sour taste, and the moisture content of the dried bamboo raw material is 10% to obtain the fermented dry bamboo raw material, and the mass of the fermentation bacteria in the enzyme bacteria aqueous solution is 1.5% of the dry mass of the bamboo raw material.

[0092] In this embodiment, the salt-molten calcined bamboo ash, the solid-state fermented bamboo raw material and the special bamboo salt are prepared into a composite functional solid beverage by a frying method. The specific method is: saturated bamboo salt water is prepared by adding water to the special bamboo salt, and then the saturated bamboo salt water is evenly sprayed on the solid-state fermented bamboo raw material and the salt-molten calcined bamboo ash and mixed well. The mixture is allowed to stand for 0.5 hours to allow the saturated bamboo salt water to fully penetrate the bamboo raw material and be absorbed into the tissue, and then the mixture is heated and stir-fried over low heat to low heat. When the bamboo raw material expands due to the heat, becomes slightly yellow, and emits an aroma, the saturated bamboo salt water is sprayed again, and the mixture is stir-fried until dry. The mixture is taken out and spread out to obtain a composite functional solid beverage.

[0093] The sodium chloride content (on a dry basis) in the special bamboo salt used in the composite functional solid beverage prepared in this embodiment is 95.2%, and the heavy metal content of the special bamboo salt and the bamboo ash calcined by salt melting is less than the food grade requirement, and the trace elements are rich. The bamboo salt composite functional solid beverage prepared in this embodiment has a bamboo fragrance and meets the other solid beverages defined in 4.7 of the national standard GB / T 29602-2013 "Solid Beverages".

[0094] Example 7

[0095] The bamboo-flavored bamboo salt composite functional solid beverage disclosed in this embodiment is the same as that in Example 1, except that the mass ratio of salt-melting calcined bamboo ash, solid-state fermented bamboo raw material and special bamboo salt is 0.5:6:1, or 0.5:6:6, or 0.5:2:6, or 0.5:2:1, or 0.5:4:3, or 0.5:6:1, or 1:6:1, or 1:6:6, or 1:2:6, or 1:4:3, or 1:6:1, etc. The appropriate weight ratio of salt-melting calcined bamboo ash, solid-state fermented bamboo raw material and special bamboo salt is selected according to personal taste and nutritional needs.

[0096] The water used in the bamboo salt preparation process in the above embodiments is edible water, such as purified water, mineral water, well water, etc., preferably, mineral water.

[0097] The above is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any simple modification, change and equivalent change made to the above embodiment according to the technical essence of the invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A bamboo flavored bamboo salt composite functional solid beverage, characterized in that: The method comprises salt-melting calcined bamboo ash, bamboo raw material and special bamboo salt in a mass ratio of (0.5-1):(2-6):(1-6); The special bamboo salt is made by first subjecting the raw salt to high temperature melting treatment, then crushing it to adjust the water content, putting it into a bamboo tube and baking it; The salt melting calcined bamboo ash is: white bamboo ash without organic matter is mixed with raw salt in a mass ratio of 1:1, and calcined at a temperature of 1000-1200° C. for 1-2 hours; The bamboo material is dry bamboo leaves and / or bamboo shavings.

2. The bamboo flavored bamboo salt composite functional solid beverage according to claim 1, characterized in that: The bamboo material is a solid-state fermented bamboo material, and the preparation method of the solid-state fermented bamboo material comprises: Using sterile water to adjust the moisture of the sterilized bamboo raw material to obtain a moistened bamboo raw material; the amount of the sterile water added is 30-60% of the mass of the bamboo raw material; Add fermentation bacteria into sterile water and stir evenly to obtain enzyme bacteria aqueous solution; the fermentation bacteria are lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis; Add enzyme and bacteria aqueous solution to the moistened bamboo material or fresh bamboo material, ferment in the dark at 25-30°C, end fermentation when the bamboo material becomes darker in color or has a slight sour taste, and dry to obtain solid-state fermented bamboo material with a moisture content of 6-12%.

3. The bamboo flavored bamboo salt composite functional solid beverage according to claim 2, characterized in that: The mass ratio of the lactic acid bacteria, yeast, cellulase, acetic acid bacteria, hemicellulase powder and Bacillus subtilis is 0.1:1:0.15:0.5:0.2:0.

1.

4. A bamboo flavored bamboo salt composite functional solid beverage according to claim 2 or 3, characterized in that: The mass of the fermentation bacteria in the enzyme-bacteria aqueous solution is 1.5% of the dry mass of the bamboo material.

5. The bamboo flavored bamboo salt composite functional solid beverage according to claim 1, characterized in that: The preparation process of the special bamboo salt is as follows: firstly, sun-dried sea salt is melted at 1000-1200° C. for 0.5-2 h to remove heavy metals and organic pollutants, then the water content of the salt is adjusted to 5-15% after cooling, and then the salt is densely packed in small-diameter bamboo tubes with an inner diameter of less than 6 cm and a length of 10-60 cm, and the bamboo salt tubes are stacked horizontally, and finally pine wood is continuously calcined for 1-6 h to obtain bamboo salt crystal columns, which are crushed to obtain the special bamboo salt.

6. The bamboo flavored bamboo salt composite functional solid beverage according to claim 1 or 2, characterized in that: The salt-melting calcined bamboo ash, bamboo material and special bamboo salt are mixed to prepare a composite functional solid beverage.

7. The bamboo flavored bamboo salt composite functional solid beverage according to claim 6, characterized in that: The salt-melting calcined bamboo ash, bamboo raw material and special bamboo salt are prepared into a composite functional solid beverage by a frying method. The specific method is: adding water to the special bamboo salt to prepare a saturated bamboo salt solution, then evenly spraying the solution on the bamboo raw material and the salt-melting calcined bamboo ash and mixing them well, leaving them for 0.5-2 hours to allow the saturated bamboo salt solution to fully penetrate the bamboo raw material and be absorbed into the internal tissue, then heating and stir-frying with a low fire to a slow fire, when the bamboo raw material expands due to the heat, presents a light yellow color, and emits an aroma, spraying the saturated bamboo salt solution again, continuing to stir-fry until dry, taking out and spreading to dry, packaging to obtain tea bags, or crushing to obtain the bamboo salt direct-into-tea composite functional solid beverage.

8. The method for preparing a bamboo flavored bamboo salt composite functional solid beverage according to claim 1, characterized in that: It also includes loquat leaf or loquat flower dried powder, and selenium-rich microorganism / plant powder.

9. The method for preparing a bamboo flavored bamboo salt composite functional solid tea drink according to claim 5, characterized in that: The preparation process of the special bamboo salt is as follows: white bamboo ash remaining after burning bamboo raw materials is taken, 1-20 times the weight of the extract is added to the bamboo ash and stirred evenly, then the extract is extracted for 10-30 minutes and then filtered to obtain filter residue and bamboo ash extract; The sun-dried sea salt is melted at 1000-1200°C for 0.5-2h to remove heavy metals and organic pollutants, bamboo ash extract is sprayed into the melted sun-dried sea salt to adjust the moisture content to 5-15%, and then the salt is densely packed in a small-diameter bamboo tube with an inner diameter less than 6cm, the lower part of the bamboo tube contains 1-5 bamboo nodes with a length of 10-60cm; the bamboo tube is sealed after the salt is packed, and then stacked horizontally, and finally pine wood rich in pine resin is used for continuous calcination for 1-6h to obtain bamboo salt crystal columns, and the bamboo salt obtained after crushing is placed in a high-temperature furnace for melting at 1000-1200°C for 0.5-2h, cooled and crystallized to obtain enhanced special bamboo salt.

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