CN102783630B - Samphire plant salt as well preparation method and application of samphire plant salt - Google Patents
Samphire plant salt as well preparation method and application of samphire plant salt Download PDFInfo
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Abstract
The invention relates to samphire plant salt as well a preparation method and application of the samphire plant salt. The samphire plant salt comprises the following ingredients in percentage by mass: 22 to 32 percent of total protein, 15 to 25 percent of sodium, 3.5 to 4.5 percent of potassium, 0.5 to 1.5 percent of calcium, 0.2 to 0.3 percent of magnesium, 0.30 to 0.42 percent of vitamin C and 0.45 to 0.57 percent of chlorophyll. The preparation method provided by the invention is simple, various nutrients and active substances are effectively maintained, in addition, the color protection effect is good, the prepared plant salt has rich nutrition and is in natural green, the color, the fragrance and the flavor are good, the taste is delicious, the dissolution is easy, and the use is convenient. The damp-proof effect of the samphire plant salt is good, the property is stable, the quality guarantee period is long, and the application range is wide. The raw materials adopted by the samphire plant salt are samphire stems or just seeding tender seed pods, the prepared plant salt contains salt contents and also contains rich nutrition substances. The plant salt seasoning provided by the invention has rich nutrition, belongs to nutrition health care type seasoning, and is particularly suitable for being eaten by old people and patients with hypertension, cardiovascular and cerebrovascular diseases or kidney diseases.
Description
Technical field
The present invention relates to the food dressing field, relate in particular to a kind of glasswort plant salt, its preparation method and application.
Background technology
Glasswort, have another name called extra large asparagus, be under the jurisdiction of Chenopodiaceae (Chenopodiaceae) salicornia europaeal and belong to (Salicornia), for the annual herb plant, the kinds such as samphire (Sailcornia Europaea L.) and Salicornia bigelovii (Salicornia bigelovii Torr.) are arranged.Salicornia bigelovii is the sea water vegetable that originates in the US West beach, and Plant Inst. introduced from North America in the beginning of this century, in China southeastern coastal areas, realizes establishing in large scale at present, existing its process and utilization technology of research of being badly in need of.Glasswort can tolerate the salt water (Liu Xiaogeng etc., 2005) of 5%NaCl concentration, can be planted in salt-soda soil, seabeach, lick or lightweight sandy soil ground, with seawater, directly irrigate, substantially without pesticide grown, chemical fertilizer, be the novel sea water vegetable of a kind of nuisanceless green (Li Yong etc., 2007).Glasswort solubility salinity content is up to the dry meter of 37%(), be one of halophytes that salt content is the highest in the world, its stem and seed pod have natural saline taste and the local flavor of seafood.With common vegetable, compare, the outstanding behaviours of glasswort nutritional labeling is 40 times of common vegetable at beta carotene, and trace element zinc, selenium exceed 4～6 times, and vitamin C, vitamin E also are much higher than common vegetable, and contain element (Cai Jinlong etc., 2007 such as abundant potassium, calcium, magnesium; Chen Meizhen etc., 2010) and eight kinds of essential amino acids and delicate flavour amino acid (Chen Meizhen etc., 2010).The tender stem of glasswort contains alkaloid saponin and polysaccharide in addition, can balance the body acid-base balance, help to eliminate the cholesterol on vascular wall, but step-down, lipopenicillinase, fat-reducing ediblely can prevent cardiovascular and cerebrovascular disease (Wu Yajing, 2007 for a long time; Chen Weizhou etc., 2011).
Facts have proved, human body is almost identical for the requirement of potassium and sodium.Yet the main component of current commercially available traditional savory agent salt is sodium (sodium chloride), other constituent contents such as potassium seldom.Although sodium is the indispensable element of human body, long-term excess intake salt is unfavorable to health, easily causes hypertension, cardiovascular and cerebrovascular disease and liver-kidney diseases change etc.And the natural plants salt that utilizes the seawater irrigating plant to extract it be different from the salt such as sea salt, lake salt, well salt, mineral salt, except sodium chloride, also contain the mineral elements such as abundant potassium, calcium, magnesium, it is low sodium complex salt, but also contain the nutriments such as protein, vitamin, balanced in nutrition, volume is used side effects such as being difficult for producing hypertension.Therefore, plant salt is the desirable savory agents of Disease such as cardiovascular and cerebrovascular disease, diabetes, kidney trouble.
From the glasswort compositing characteristic, it is suitable as the raw material that extracts plant salt exploitation nutrient condiments very much.The patent that at present glasswort is processed into to flavoring has: the preparation method that denomination of invention is a kind of sea asparagus soup spice, the patent No. is CN201010192855.0, the method is to get clean fresh extra large asparagus, squeeze the juice, add 1～15% maltodextrin spray-drying, the extra large asparagus powder of getting after spray-drying mixes with salt, monosodium glutamate, pepper powder, ginger powder, white granulated sugar, xanthans, and weighing and bagging obtains finished product.Although this method production technology is simple, extra large asparagus powder is not carried out to protection against the tide and process.Experiment finds that extra large asparagus plant salt is very easy to the moisture absorption, once be exposed in air the deliquescence that absorbs water very soon, so that product anti-depositing not; If in extra large asparagus plant salt with maltodextrin, its mixture with blackspot first appears after air contacts, the time has been grown constipation group browning.Therefore, extra large its range of application of asparagus plant salt of processing without protection against the tide is very limited.
Patent CN 101791108A, denomination of invention: a kind of sea asparagus water-solubility biogenetic salt and preparation method thereof, the method is the aerial part that gathers extra large asparagus; The extra large asparagus gathered is cleaned up; The extra large asparagus powder cleaned up was broken to the 60-100 mesh sieve; Add clean water to be pulled an oar, slurries separate through slag liquid, and the gained juice is concentrated, more spray-dried, obtains sea asparagus water-solubility biogenetic salt.The method technique is simple, but raw material protects look without blanching, in operating process as pulverized, concentrated, dry etc. in, the degraded of the nutriment such as chlorophyll, vitamin C and oxidizing brown stain etc., cause prepared biogenic salt to be dark brown, presentation quality is poor, affects consumer's acceptance.In addition, the easy moisture absorption of sea asparagus water-solubility biogenetic salt, the scope of application is limited.
The patent No. 02802456, denomination of invention: the preparation of the nutritious salt of plant origin, a kind of method that plant from edible halophytes kind prepares nutritious plant salt is disclosed, wherein said plant is salt tolerant with oily plant, and said method comprises the steps: that (a) irrigated by the mixture with seawater and abraum salt halogen the edible solonchak plant that makes salt tolerant and grown on salt affected soil; (b) with the propiodal material, the plant of step (a) is irrigated jointly; (c) plant of step (b) is gathered in the crops, washed and dry to obtain biomaterial; (d) isolate seed to obtain remaining biomaterial from the fringe of the biomaterial of step (c) or shell; (e) shell is mixed with the residue biomaterial of step (d); (f) in an open containers, the mixture of the biomaterial of shell and step (e) is carried out to charing; (g), in a smelting furnace, in the temperature range of 300 to 600 ℃, thick plant salt is burned to obtain in the charing material of step (f); (h) the thick plant salt of step (g) is dissolved in the water, filters also this solution is evaporated, obtain tiny, that white is crystalline, and can free-pouring refined plant salt.The described supposition of this patent its raw materials used be glasswort set seeds fringe or remove the shell of seed, its preparation method is to obtain thick plant salt with the burning raw material, then separate, concentrate, evaporation etc. refined plant salt.Therefore, prepared plant salt grades except salt mineral matter, and without other nutrients, nutrient is single.
Patent CN101668436 discloses a kind of salicornia europaeal and has belonged to kind of the preparation method of derivative salt substitute: comprise and clean the salicornia europaeal platymiscium; By plant cutting or chopping, plant is extracted 1 to 4 hour in hot water, centrifugal extract obtained, by supernatant through ultrafiltration membrance filter.This patent is not carried out the protection against the tide processing to the product of preparation, so the quality stability of product will be difficult to guarantee.
Therefore, nutritious, humidity resistance is good, and the good and simple plant salt of preparation technology of presentation quality there is not yet report.
Summary of the invention
For solving the problems of the technologies described above, the purpose of this invention is to provide a kind of glasswort plant salt, its preparation method and the application in preparing flavoring.
Glasswort plant salt of the present invention, it contains following composition by mass percentage: total protein 22～32%, sodium 15～25%, potassium 3.5～4.5%, calcium 0.5～1.5%, magnesium 0.2～0.3%, vitamin C 0.30～0.43%, chlorophyll 0.45～0.57%.
Preferably, it contains following composition by mass percentage: total protein 24～30%, sodium 19～23%, potassium 3.6～4.2%, calcium 0.8～1.0%, magnesium 0.21～0.27%, vitamin C 0.30～0.42%, chlorophyll 0.48～0.57%.
The preparation method of described glasswort plant salt, take glasswort stem and/or seed pod is raw material, carries out blanching, smashs to pieces, filters, concentrates, drying makes.
Wherein, described blanching is 85～100 ℃ of water temperatures, time 3～10min, and the w/v of raw material and water is 1/20～1/5.
Preferably, described blanching is 90～100 ℃ of water temperatures, time 3～6min.
Wherein, described 150 ~ 300 order filter-cloth filterings that were filtered into.
Wherein, 75～90 ℃ of described simmer down to temperature, vacuum-0.05～-0.1mPa, filtrate is concentrated into 1/3～1/4 of original volume.
Wherein, described drying is vacuum drying or freeze drying; Vacuum drying is for to be placed in 75～90 ℃ of temperature by concentrated filtrate, vacuum-0.05～-the 0.1mPa drying.
Freeze drying, for concentrated filtrate is placed in to-20～-25 ℃ of low temperature, is freezed 6h～10h, afterwards in pressure 5～150Pa, and temperature-50 ℃ drying.
The present invention also provides the flavoring that contains above-mentioned glasswort plant salt.
Described flavoring further contains anti-blushing agent, and calcium sulfate and soluble starch that anti-blushing agent is 1:6～2:1 by mass ratio form.
Described anti-blushing agent and glasswort plant salt mass ratio are 1:4～5:9.
Described flavoring further comprise chicken essence powder, 5 '-Sodium Inosinate+5 '-one or more in bird sodium nucleinate, monosodium glutamate and garlic oil essence; Preferably, each composition is by mass percentage: glasswort plant salt 45 ~ 60%, and anti-blushing agent 15%～25%, chicken essence powder 10～20%, 5 '-Sodium Inosinate+5 '-bird sodium nucleinate 0.5～1.2%, monosodium glutamate 10～20% and garlic oil essence 1～2.5%.
Beneficial effect of the present invention:
(1) color, smell and taste of the present invention are good, and the flavoring prepared by vacuum drying or vacuum freeze-drying method is respectively yellow green and emerald green, and outward appearance is vivid, delicious flavour, and existing chicken fragrance, retained again unique delicate fragrance of glasswort.
(2) the present invention is easy to dissolve, the convenient use.
(3) preparation method of the present invention is simple, has effectively retained various nutrients and active material, and it is good to protect chromatic effect, and the plant salt of preparation is natural green, nutritious.
(4) moisture effect of the present invention is good, the plant salt of preparation and flavoring stable in properties, long shelf-life, applied range.
(5) the present invention is raw materials used is glasswort stem or the tender seed pod of just having set seeds, and the plant salt of preparation, except providing salt exceptionally, also provides abundant nutriment.
(6) plant salt flavoring of the present invention is nutritious, is a kind of flavoring of health-care nutritive, is particularly suitable for hypertension, cardiovascular and cerebrovascular disease, Patients With Kidney Diseases and designed for old people.
The specific embodiment
Following examples are used for the present invention is described, but are not used for limiting the scope of the invention.
Glasswort is planted in the salt-soda soil, seabeach, uses seawater irrigation.By Kingsoft, Nanao County, Shantou City, Guangdong Province, agricultural development Co., Ltd provides; Calcium sulfate used, soluble starch in the present invention formula, chicken essence powder, garlic oil essence (purchased from the industrial spices of top, Xiamen City flavor Development Co., Ltd), 5 '-Sodium Inosinate+5 '-bird sodium nucleinate (I+G) and monosodium glutamate be food stage.The preparation of embodiment 1 glasswort plant salt and flavoring
Choose fresh, without disease and pest, without glasswort stem or the tender seed pod 2000g of anomalies such as rotting, with clear water, rinse well, put into 20L, 95 ℃ of hot water blanching 5min; After blanching is protected green lands, add water 100mL, smash into homogenate to pieces with tissue mashing machine in batches; With 200 order filter cloth press filtration homogenate, discard filter residue, merging filtrate; Under 80 ℃ of vacuum-0.06MPa, temperature, rotation evaporation and concentration filtrate is to 1/3 of original volume; Filtrate after concentrated is placed in to vacuum drying chamber and in 80 ℃ of vacuum-0.06MPa, temperature, is dried to constant weight, obtain glasswort plant salt 105g;
Get glasswort plant salt 49.4g, add anti-blushing agent calcium sulfate 7g and soluble starch 14g, mix rear interpolation chicken essence powder 12g, monosodium glutamate 15g, I+G 0.6g, garlic oil essence 2g, pulverize and mix with Universalpulverizer, weighing and bagging.
The preparation of embodiment 2 glasswort plant salts and flavoring
Choose fresh, without disease and pest, without the glasswort stem 2000g of anomalies such as rotting, with clear water, rinse well; By the glasswort stem cleaned, put into 20L, 90 ℃ of hot water blanching 6min; After blanching is protected green lands, add water 100mL, smash into homogenate to pieces with tissue mashing machine in batches; With 150 order filter cloth press filtration homogenate, discard filter residue, merging filtrate; Under 80 ℃ of vacuum-0.06Mpa, temperature, rotation evaporation and concentration filtrate is to 1/3 of original volume; Filtrate after concentrated is placed in to freezing 6h under-20 ℃, puts into vacuum freeze drier after fully charge, dry under pressure 40Pa, condensation temperature-50 ℃, obtain glasswort plant salt 107g;
Get glasswort plant salt 49g, add anti-blushing agent calcium sulfate 7g and soluble starch 14g, mix rear interpolation chicken essence powder 12g, monosodium glutamate 15g, I+G 1g, garlic oil essence 2g, pulverize and mix with Universalpulverizer, weighing and bagging.
The preparation of embodiment 3 glasswort plant salts and flavoring
Choose fresh, without disease and pest, without the tender seed pod of the glasswort 2000g of anomalies such as rotting, with clear water, rinse well; The tender seed pod of glasswort be will clean, 20L, 85 ℃ of hot water blanching 8min put into; After blanching is protected green lands, add water 100mL, smash into homogenate to pieces with tissue mashing machine in batches; With 300 order filter-cloth filtering homogenate, discard filter residue, merging filtrate; Under 85 ℃ of vacuum-0.08MPa, temperature, rotation evaporation and concentration filtrate is to 1/4 of original volume; Filtrate after concentrated is placed in to vacuum drying chamber dry, 85 ℃ of vacuum-0.06MPa, temperature, obtain glasswort plant salt 103g;
Get glasswort plant salt 50g, add anti-blushing agent calcium sulfate 9g and soluble starch 12g, mix rear interpolation chicken essence powder 17g, monosodium glutamate 10g, I+G 0.5g, garlic oil essence 1.5g, pulverize and mix with Universalpulverizer, weighing and bagging.
The preparation of embodiment 4 glasswort plant salts and flavoring
Choose fresh, without disease and pest, without the tender seed pod of the glasswort 2000g of anomalies such as rotting, with clear water, rinse well; By the tender seed pod of the glasswort of cleaning, put into 20L, 100 ℃ of hot water blanching 4min; After blanching is protected green lands, add water 100mL, smash into homogenate to pieces with tissue mashing machine in batches; With 200 order filter-cloth filtering homogenate, discard filter residue, merging filtrate; The rotary evaporation concentrated filtrate, under 85 ℃ of vacuum-0.06MPa, temperature, rotation evaporation and concentration filtrate is to 1/4 of original volume; Filtrate after concentrated is placed in to-20 ℃ of ultra low temperature freezers, after freezing 6h, puts into vacuum freeze drier, at pressure 30Pa, dry under condensation temperature-50 ℃, obtain glasswort plant salt 105g;
Get glasswort plant salt 50g, add anti-blushing agent calcium sulfate 9g and soluble starch 12g, mix rear interpolation chicken essence powder 16g, monosodium glutamate 11g, I+G 0.5g, garlic oil essence 1.5g, pulverize and mix with Universalpulverizer, weighing and bagging.
The preparation of embodiment 5 glasswort plant salts and flavoring thereof
Choose fresh, without disease and pest, without glasswort stem or the tender seed pod 2000g of anomalies such as rotting, with clear water, rinse well, put into 40L, 90 ℃ of hot water blanching 6min; After blanching is protected green lands, add water 100mL, smash into homogenate to pieces with tissue mashing machine in batches; With 300 order filter cloth press filtration homogenate, discard filter residue, merging filtrate; Under 75 ℃ of vacuum-0.05MPa, temperature, rotation evaporation and concentration filtrate is to 1/3 of original volume; Filtrate after concentrated is placed in to vacuum drying chamber and in 75 ℃ of vacuum-0.05MPa, temperature, is dried to constant weight, obtain glasswort plant salt 104g.
Get glasswort plant salt 45g, add anti-blushing agent calcium sulfate 12.5g and soluble starch 12.5g and mix.
Above-mentioned flavoring adds chicken essence powder 12g, monosodium glutamate 15.4g, I+G 0.6g, garlic oil essence 2g, pulverizes and mixes with Universalpulverizer, weighing and bagging.
Get glasswort plant salt 46g, add anti-blushing agent calcium sulfate 14g and soluble starch 7g and mix.
Above-mentioned flavoring adds chicken essence powder 20g, monosodium glutamate 11g, I+G 0.5g, garlic oil essence 2.5g, pulverizes and mixes with Universalpulverizer, weighing and bagging.
The preparation of embodiment 6 glasswort plant salts and flavoring thereof
Choose fresh, without disease and pest, without glasswort stem or the tender seed pod 2000g of anomalies such as rotting, with clear water, rinse well, put into 10L, 100 ℃ of hot water blanching 3min; After blanching is protected green lands, add water 100mL, smash into homogenate to pieces with tissue mashing machine in batches; With 200 order filter cloth press filtration homogenate, discard filter residue, merging filtrate; Under 90 ℃ of vacuum-0.1MPa, temperature, rotation evaporation and concentration filtrate is to 1/4 of original volume; Filtrate after concentrated is placed in to-25 ℃ of ultra low temperature freezers, after freezing 10h, puts into vacuum freeze drier, at pressure 150Pa, dry under condensation temperature-50 ℃, obtain glasswort plant salt 106g.
Get glasswort plant salt 60g, add anti-blushing agent calcium sulfate 5g and soluble starch 10g and mix.
Above-mentioned flavoring adds chicken essence powder 13g, monosodium glutamate 20g, I+G 0.5g, garlic oil essence 1.5g, pulverizes and mixes with Universalpulverizer, weighing and bagging.
Get glasswort plant salt 57g, add anti-blushing agent calcium sulfate 3g and soluble starch 18g and mix.
Above-mentioned flavoring adds chicken essence powder 10g, monosodium glutamate 10g, I+G 1g, garlic oil essence 1g, pulverizes and mixes with Universalpulverizer, weighing and bagging.
The component content of embodiment 7 glasswort plant salts and flavoring is measured
Table 1 glasswort plant salt main component (g/100g)
| Group | Total protein | Sodium | Potassium | Calcium | Magnesium | Vitamin C | Chlorophyll | Other |
| Embodiment 1 | 26.75 | 21.01 | 3.71 | 0.92 | 0.22 | 0.342 | 0.528 | 46.52 |
| Embodiment 2 | 29.62 | 19.78 | 3.70 | 0.89 | 0.21 | 0.407 | 0.549 | 44.844 |
| Embodiment 3 | 24.56 | 22.88 | 4.04 | 1.00 | 0.24 | 0.303 | 0.511 | 46.466 |
| Embodiment 4 | 26.66 | 21.98 | 4.11 | 0.98 | 0.23 | 0.429 | 0.567 | 45.044 |
| Embodiment 5 | 27.27 | 20.11 | 3.65 | 0.83 | 0.25 | 0.315 | 0.485 | 47.090 |
| Embodiment 6 | 25.97 | 21.17 | 4.08 | 0.50 | 0.27 | 0.416 | 0.558 | 47.036 |
Table 2 glasswort nutrient condiments main component (g/100g)
| Group | Moisture | Total protein | Total reducing sugar | Fat | Ash content | Sodium chloride |
| Embodiment 1 | 9.01 | 37.65 | 7.40 | 3.52 | 41.92 | 24.17 |
| Embodiment 2 | 9.62 | 37.34 | 7.67 | 3.51 | 39.43 | 20.19 |
| Embodiment 3 | 8.80 | 31.05 | 7.63 | 2.95 | 45.18 | 26.93 |
| Embodiment 4 | 9.26 | 33.49 | 9.60 | 2.45 | 44.54 | 22.82 |
Conclusion: plant salt of the present invention has concentrated nutritional labeling and the active material of glasswort, with common savory agent, compares, and has the rich potassium of low sodium, be rich in protein, the nutritional labelings such as vitamin C, chlorophyll and various human essential elementses, be basic food, is a kind of health-care nutritive savory agent.In plant salt, interpolation calcium sulfate and soluble starch are made anti-blushing agent, under the environment that is 74.5% in relative humidity, place 20d, still keep loose solid state; And under the same conditions, do not add the plant salt of anti-blushing agent to place 10d, just moisture absorption is liquid flowing state, has effectively solved the problem of the easy moisture absorption of plant salt.Add anti-blushing agent in plant salt, then be equipped with the flavorings such as chicken essence powder, monosodium glutamate, I+G, garlic oil essence, mix, be the glasswort nutrient condiments.Flavoring prepared by the present invention is balanced in nutrition, stable in properties, and alternative salt, monosodium glutamate or chickens' extract, the crowds such as hypertension, high fat of blood that are particularly suitable for use and as the high-grade nutrient flavoring of instant food.
The plant salt that the comparative experimental example blanching is processed with blanching is not processed relatively
Prepared plant salt is processed in blanching, and (preparation method is with embodiment 2; Another kind of preparation method's difference is vacuum drying, 80 ℃ of vacuum-0.06MPa, temperature.) compare (method is the same, and difference is to process without blanching) with the plant salt that blanching is not processed, its vitamin C and chlorophyllous content significantly improve, and refer to table 3.
The plant salt vitamin C that table 3 blanching is processed and chlorophyll content be (mg/100g) relatively
The glasswort raw material is after 90 ℃ of blanchings are processed, and the plant salt vitamin C and the chlorophyllous loss late that by vacuum freeze drying, are prepared reduce respectively 80% and 65%; The plant salt vitamin C and the chlorophyllous loss late that by vacuum drying, are prepared reduce respectively 80% and 64%, and are tempting bud green color and luster, and the plant salt Vit C contents of processing without blanching is few, is brown, has affected its nutritional labeling and presentation quality.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements, all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (9)
1. a glasswort plant salt, the composition that it contains following mass percent: total protein 22～32%, sodium 15～25%, potassium 3.5～4.5%, calcium 0.5～1.5%, magnesium 0.2～0.3%, vitamin C 0.30～0.43%, chlorophyll 0.45～0.57%,
Wherein, the preparation method of described glasswort plant salt comprises the following steps: take glasswort stem and/or tender seed pod is raw material, carries out blanching, smashs to pieces, filters, concentrates, drying makes;
The water temperature of described blanching is 90 ℃, and the time is 6min, and during blanching, the w/v of raw material and water is 1/20～1/5;
Described drying is vacuum drying or freeze drying, wherein, 75～90 ℃ of vacuum drying temperature, vacuum-0.05～-0.1MPa; Freeze drying temperature-20～-25 ℃, pre-freeze 6h～10h, pressure 5～150Pa, temperature-50 ℃ drying.
2. according to the glasswort plant salt of claim 1, it is characterized in that the composition that it contains following mass percent: total protein 24～30%, sodium 19～23%, potassium 3.6～4.2%, calcium 0.8～1.0%, magnesium 0.21～0.27%, vitamin C 0.30～0.42%, chlorophyll 0.48～0.57%.
3. the preparation method of the described glasswort plant salt of claim 1 or 2, is characterized in that, comprises the following steps: take glasswort stem and/or tender seed pod is raw material, carries out blanching, smashs to pieces, filters, concentrates, drying makes;
Wherein, the water temperature of described blanching is 90 ℃, and the time is 6min, and during blanching, the w/v of raw material and water is 1/20～1/5;
Described drying is vacuum drying or freeze drying, wherein, 75～90 ℃ of vacuum drying temperature, vacuum-0.05～-0.1MPa; Freeze drying temperature-20～-25 ℃, pre-freeze 6h～10h, pressure 5～150Pa, temperature-50 ℃ drying.
4. preparation method according to claim 3, is characterized in that, described thickening temperature is 75～90 ℃, vacuum is-0.05～-0.1MPa, filtrate is concentrated into 1/3～1/4 of original volume.
5. the flavoring that contains the described glasswort plant salt of claim 1 or 2.
6. flavoring according to claim 5, is characterized in that, further contains anti-blushing agent, and calcium sulfate and soluble starch that described anti-blushing agent is 1:6～2:1 by mass ratio form.
7. flavoring according to claim 6, is characterized in that, described anti-blushing agent and glasswort plant salt mass ratio are 1:4～5:9.
8. flavoring according to claim 7, is characterized in that, also comprise chicken essence powder, 5 '-Sodium Inosinate+5 '-one or more in bird sodium nucleinate, monosodium glutamate and garlic oil essence.
9. flavoring according to claim 8, it is characterized in that, described flavoring comprises glasswort plant salt 45～60% by mass percentage, anti-blushing agent 15%～25%, chicken essence powder 10～20%, 5 '-Sodium Inosinate+5 '-bird sodium nucleinate 0.5～1.2%, monosodium glutamate 10～20% and garlic oil essence 1～2.5%.
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| CN108125207A (en) * | 2017-12-18 | 2018-06-08 | 潍坊友容实业有限公司 | Using salt-soda soil sea asparagus as the plant salt physical preparation method of raw material |
| CN108293718A (en) * | 2017-12-19 | 2018-07-20 | 潍坊友容实业有限公司 | The method planted glasswort using salt-soda soil and prepare plant salt |
| CN111772157A (en) * | 2020-07-14 | 2020-10-16 | 中科蓬辉(北京)环境科技有限公司 | Biological salt and preparation method thereof |
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| CN101228946A (en) * | 2007-12-21 | 2008-07-30 | 江苏晶隆海洋产业发展有限公司 | Method of preparing froggrass healthy edible plant salt |
| CN101534661A (en) * | 2006-09-18 | 2009-09-16 | 麦克内尔营养有限公司 | Cohesive non-free flowing sweetener compositions containing a hygroscopic gluing agent and a desiccant |
| CN101791108A (en) * | 2010-03-08 | 2010-08-04 | 宁波天韵农业开发有限公司 | Sea asparagus water-solubility biogenetic salt and preparation method thereof |
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| US7208189B2 (en) * | 2004-04-06 | 2007-04-24 | Council Of Scientific And Industrial Research | Low sodium salt of botanic origin |
| CN101869255B (en) * | 2010-06-04 | 2012-07-11 | 上海师范大学 | Method for preparing sea asparagus soup spice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101534661A (en) * | 2006-09-18 | 2009-09-16 | 麦克内尔营养有限公司 | Cohesive non-free flowing sweetener compositions containing a hygroscopic gluing agent and a desiccant |
| CN101228946A (en) * | 2007-12-21 | 2008-07-30 | 江苏晶隆海洋产业发展有限公司 | Method of preparing froggrass healthy edible plant salt |
| CN101791108A (en) * | 2010-03-08 | 2010-08-04 | 宁波天韵农业开发有限公司 | Sea asparagus water-solubility biogenetic salt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105876732A (en) * | 2016-04-08 | 2016-08-24 | 天津市长芦捷新进出口贸易发展有限公司 | Preparation method of organic vegetable salt |
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