CN103549367B - 一种添加海蓬子的食用盐的制备方法 - Google Patents
一种添加海蓬子的食用盐的制备方法 Download PDFInfo
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- CN103549367B CN103549367B CN201310501744.7A CN201310501744A CN103549367B CN 103549367 B CN103549367 B CN 103549367B CN 201310501744 A CN201310501744 A CN 201310501744A CN 103549367 B CN103549367 B CN 103549367B
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- salt
- salicornia bigelovii
- bigelovii torr
- torr
- salicornia
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Abstract
本发明公开了一种添加海蓬子的食用盐的制备方法,该保健盐盐的主要成分为商用食盐,起保健作用的成分为添加的海蓬子。其制备步骤为:在商品盐干燥工序完成后,向盐内加入一定量的海蓬子并搅拌均匀,随后在盐中再加入一定量的糊精、调味料,再根据不同的需要在盐内加入适量的抗结剂,上述工序完成后再进行后续的加碘及包装等操作。本发明制作简单,所生产的功能性保健盐既能有效的克服传统食盐的钠摄入过多易于引发高血压、冠心病等疾病的弊端,又在保证调味功效的同时最大限度的发挥了海蓬子的保健作用。本发明所制食盐适合于各类人群的使用。
Description
技术领域
本发明属于食品调味料领域,涉及海蓬子盐功能化的保健食用盐及其制备方法,更具体的说是一种将海蓬子盐、糊精、调味料、抗结剂等按照先后顺序、一定比例混入商品盐后制备出一种在调味的同时实现保健作用的食用盐的制备方法。
背景技术
俗话说:“无盐不出味”,食盐从古自今便是人们生活中必不可少的,是对人类生存最重要的物质之一,也是烹饪中最常用的调味料,在菜肴中适当放点盐,既调味又有利人体健康,但传统的食盐,钠含量过高容易导致人体出现高血压、水肿、心血管疾病等慢性病,且功能性单一。因此如何在保证食盐调味的同时,降低钠含量,开发食盐的健康功效已经成为了食品调味料领域的研究焦点。
海蓬子植物盐是利用海蓬子进行加工、生产,工艺独特,符合食品法规和环保要求、具有有益的生物学效应并对人体健康具有一定促进作用的新型食用盐。
海蓬子属于藜科海蓬子属植物,在盐生植物分类中,属于肉质化真盐生植物,是一种有梗无叶的一年生草本植物(张颂培,2001)。海蓬子俗称海芦笋或海豆,是鲜美多汁、口感极佳的绿色时令蔬菜,它富含有人体必需的8种氨基酸、食用纤维及微量元素和维生素,其中必需氨基酸,占氨基酸总量的37%,与非必需氨基酸的比值为58%,蛋白质量较好,在非必需氨基酸中鲜味氨基酸——谷氨酸、天冬氨酸含量较高,对提高海蓬子制品的风味有很大的帮助。其嫩尖富含维生素A、C和矿质元素,如钠、钾、钙、镁,以及多种人体所必需的微量元素,如碘、铁、铜、锌、锰等(Atria等,1997)。其矿物质以钠盐为主,而K、Mg、Ca、Fe等元素含量与一般蔬菜相当,镉、汞、铅和砷的含量均低于GB2762-2005《食品中污染物限量》标准中蔬菜的指标,符合食品卫生要求。海蓬子嫩茎中含有天然的植物保健盐和天然的植物碱(微角皂甙),食用后可与人体血液中的脂肪酸中和,产生盐和水自然代谢,因此,食用后能够清除血管壁上的胆固醇,降低血压、血脂,促进脂肪向肌肉细胞转化,促进肝脏的新陈代谢,提高人体免疫力及预防帕金森病,具有明显的保健作用。海蓬子植株组织液富含大量的盐分,是一种比较理想的制作植物盐的原料。其茎的灰分含量高达3.8-3.2%。海蓬子油脂中的脂肪酸种类较多,其中油酸为12%、亚油酸为71%、亚麻酸为3%,不饱和脂肪酸(UFA)含量高达86%。亚油酸等多不饱和脂肪酸,具有明显降血脂、降血压、降低心血管疾病发病率等作用,有较高的营养保健作用。
以海蓬子为主要原料制作的海水蔬菜植物盐已经在国外市场大量销售。从海蓬子的生物学特性可知,其非常适合作为保健型植物盐的添加原料,目前将海蓬子加工成调味料的专利主要有:发明名称为一种海芦笋调味汤料的制备方法,专利号为CN201010192855.0,该制备过程是先取洗净的新鲜海蓬子榨汁,然后加入1~15%的麦芽糊精喷雾干燥,再取喷雾干燥后的海蓬子粉末加食盐、味精、胡椒粉、生姜粉、白砂糖、黄原胶等混合均匀,称量包装即得成品,该法虽然生产工艺简单,但加入的其他调味原料过多,该发明仅为一种调味汤料使用,不可作为普通的家用食盐使用,且发明中未对调味品进行抗结块处理,研究发现海蓬子植物盐非常容易吸潮结块,故一旦暴露在空气中很快结块,以致产品难以保证调味效果,不便使用,因此该发明的应用范围极为有限。
专利号CN201210289559.1公开了一种海蓬子植物盐的制备方法及应用,该方法以海蓬子茎或嫩籽荚为原料,经历漂烫、捣碎、过滤、浓缩、干燥等工序制得,植物盐内加入硫酸钙及可溶性淀粉组成的防潮剂和鸡肉香精粉、5’一肌苷酸钠+5’一鸟核酸钠、味精和蒜油香精中的一种或几种便制得了海蓬子调味料,该方法工艺简单,但对操作条件要求较为苛刻,该发明中的食盐完全采用海蓬子制作,海蓬子中的重金属等污染物容易残留,且该发明原料成本高昂,不适合于广大中低端消费者使用。因此该发明所述植物盐不具普遍适用性。
专利CN101791108A公开了一种海芦笋水溶性生物盐及其制备方法,该方法首先将采集的海芦笋地上部分清洗干净,然后粉碎至过60~100目筛,随后加入清洁水进行打浆,浆液经固液分离后液汁浓缩,再经喷雾干燥,便可制得海蓬子水溶性生物盐。该发明海蓬子未经高温处理,成品生物盐可能存在气味、颜色等,影响消费者的使用弊端,且制作过程很难保证海蓬子的充分利率,生物盐的有效成分全部为海蓬子,成本较高,而且较难保障成品盐的口感。
据发明人所知,目前并无相关专利及文献报道将海蓬子添加入商品食盐内,以提高其口感和保健性的发明或产品。
发明内容
本发明的目的是为了降低传统食盐的钠含量,增加食盐的保健功效,同时克服完全采用植物盐存在的高成本、难以保证调味效果的弊端,提供了一种海蓬子功能化的保健食用盐的制备方法。
本发明解决上述技术问题所采用的技术方案是:
一种添加海蓬子的食用盐的制备方法,包括以下步骤:
(a)在商用盐干燥工序完成后向其内加入一定量的海蓬子成分并混合均匀;
(b)在步骤(a)中搅拌均匀后,向混合盐内加入少量的糊精、调味料并混
合均匀;
(c)在步骤(c)所得混合物中根据需要加入少量的抗结剂并混合均匀;再向其中加入一定量的碘,包装即得成品。
步骤(a)中所述商用盐可以为营养盐、雪花盐、自然晶盐、低钠盐、精盐的一种或多种。
步骤(a)中所述海蓬子成分可以为一定粒径的海蓬子茎秆经烘干粉碎后的粉末、海蓬子嫩叶和刚刚结籽的嫩籽荚制成的粉末或海蓬子籽实的粉末;也可以为海蓬子茎秆和叶子经蒸煮或压榨出的汁液、浓缩后析出的海蓬子晶体粉末;也可以为使用乙醇和水溶液提取的富含钾、钠、多糖、皂甙和抗氧化成分的海蓬子提取物;也可以为海蓬子植株燃烧后经逐级提取的灰分;也可以为海蓬子蛋白或纤维素提取物;所述海蓬子成分占食盐总重的10-30%。
所述海蓬子粉末的粒径介于40-100目之间;所述海蓬子茎秆和叶子的蒸煮温度为100-120℃,时间为10-30min,浓缩温度为80-95℃,真空度为-0.05~-0.1MPa。
步骤(b)中所述糊精可以为白糊精、麦芽糊精、环糊精的一种或多种,糊精的质量分数为0.5-3%;所述调味料包括鲜味剂、香辛料;所述鲜味剂可以为谷氨酸钠、呈味核苷酸二钠、鸡精中的一种或多种;所述香辛料可以为辣椒、胡椒、花椒、大蒜、葱、洋葱、月桂、桂圆、丁香、茴香籽的植物粉末或精油中的一种或多种,调味料的质量分数为0.2-1%。
步骤(c)中所述抗洁剂可以为内消旋酒石酸钾、内消旋酒石酸钠、柠檬酸铁铵、铁氰化钾中的一种或多种,其添加量为1-100mg/kg。
本发明的有益效果是:
1、海蓬子蔬菜本身具有清爽、可口的特点,在此基础上研发的海蓬子保健调味盐口感良好、具有海水蔬菜绿色植物的天然口味,并可以和香辛料、酸味剂、增味剂等原料进行配伍,制作出不同口感的调味盐产品。海蓬子的蛋白质含量特别高,特别是氨基酸比一般蔬菜高2倍多,具有天然的鲜味,将其与精制食盐和调味辅料均匀混合后制成的调味盐,在使用时无需添加味精和鸡精。同时可以设计不同的调味辅料满足人们的不同口感需求。
2、海蓬子干粉的含盐量一般在12-25%,烹调时,盐分溶出后,会在蔬菜颗粒上留下了大量的疏松的孔状结构,使蔬菜颗粒有很强的吸附能力。因此海水蔬菜调味盐,在烹制肉菜、炖肉、烧烤或炸制肉类时使用,海水蔬菜颗粒可吸附脂肪层、有效地去除油腥,减少菜肴的油腻感;在烹制海鲜和鱼类时利用海水蔬菜的多孔结构可以吸附腥味和异味,可显著改善肉类与鱼类烹制的口味。
3、所制备的添加海蓬子的食用盐主要成分为商用食盐,可最大程度的保障食盐的调味效果,同时降低了生产成本,适用于广大普通消费者。
4、海蓬子嫩茎营养丰富,富含蛋白质、氨基酸、不饱和脂肪酸、碳水化合物、维生素、胡萝卜素、有机碘等有机营养成分,同时富含钙、镁、锌、铁等多种微量元素,特别是钾和钠的比例与人体的需求基本一致。海蓬子盐的钾钠比例均衡,同时富含多种营养成分,非常有利于人体健康和相关疾病的预防与治疗,从而满足人们越来越注意营养需求的观念,降低了过量摄入食盐引发高血压、水肿等疾病的风险。
5、过多食用如肉、家禽、鱼、乳制品等酸性食品,消耗钙、钾、镁、钠等碱性元素,会导致血液粘度、血压升高、从而发生酸毒症,神经衰弱、胃酸过多、便秘等,中老年者易患高血压、动脉硬化、脑出血等症。目前市场上销售的精制盐是大多都是酸性盐,天然海盐是中性盐,而是海蓬子植物盐是天然的碱性食用盐可以中和掉酸性食物,维持人体的酸碱平衡,有利于消费者的长久健康。
6、海蓬子保健盐具有减肥降脂的保健功效。日常以精细食物为主,粗纤维摄入普遍不足是现代人肥胖、高血压、高血脂发病率高的主要原因。在欧洲海蓬子被作为传统的草药治疗肥胖和用作减肥茶使用。海蓬子中粗纤维含量达1%以上,膳食纤维可以阻止机体对脂肪的吸收,吸附胆汁酸并降低胆固醇和甘油三酯。同时海蓬子植物精粉中还含有植物多糖和皂角甙,这些成分均具有减肥降血脂活性。皂角甙可以通过抑制胰脂肪酶来达到减肥效果;多糖多具有抗氧化能力,且可以通过调节体内代谢,从而实现减肥和降血脂的功效。同时海蓬子含有丰富的维生素C、维生素E、类胡萝卜素、多不饱和脂肪酸、多糖等抗氧化成分,具有较强的抗氧化能力和清除自由基的能力,因此海蓬子保健盐还具有优良的、抗衰老功能,提高人体免疫力的作用。
7、本发明加入的糊精及抗结剂有效的防止了食盐结块,可长期存放,且食盐颗粒细小,易于溶解。
8、本发明仅在传统食盐生产工艺中做了简单改造,无需另建生产线,大大的节约投资成本,操作简便。
具体实施方式
以下实施例用来说明本发明,但不用来限制本发明的范围。
实施例1
取100kg经干燥工序处理后的商用低钠盐,向其内加入20kg粒径为40-60目的海蓬子茎秆经烘干粉碎后的粉末,混合均匀后再向其中加入1.5kg白糊精及0.5kg谷氨酸钠和辣椒、胡椒、大蒜调味料,混合均匀后加入0.5g内消旋酒石酸钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例2
取100kg经干燥工序处理后的商用营养盐,向其内加入25kg海蓬子茎或刚刚结籽的嫩籽荚经蒸煮、浓缩后析出的海蓬子晶体,蒸煮的温度为100℃,时间为10min,浓缩的温度为85℃,真空度为-0.07MPa,两者混合均匀后再向其中加入2.0kg麦芽糊精及0.5kg呈味核苷酸二钠和辣椒、胡椒、大蒜调味料,混合均匀后加入5g铁氰化钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例3
取100kg经干燥工序处理后的商用精盐,向其中加入30kg使用乙醇和水溶液提取的富含钾、钠、多糖、皂甙和抗氧化成分的海蓬子提取物,两者混合均匀后再向其中加入2.0kg环糊精及0.6kg鸡精和辣椒、胡椒、大蒜、茴香籽调味料,混合均匀后加入8g柠檬酸铁铵用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例4
取100kg经干燥工序处理后的商用雪花盐,向其中加入15kg海蓬子植株燃烧后经逐级提取的灰分,两者混合均匀后再向其中加入3.0kg白糊精及0.8kg呈味核苷酸二钠和辣椒、胡椒、大蒜、茴香籽调味料,混合均匀后加入10g内消旋酒石酸钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例5
取500kg经干燥工序处理后的商用低钠盐,向其内加入150kg粒径为60-100目的海蓬子茎秆经烘干粉碎后的粉末,混合均匀后再向其中加入8.0kg白糊精及3.0kg谷氨酸钠和辣椒、胡椒、大蒜调味料,混合均匀后加入2.5g内消旋酒石酸钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例6
取500kg经干燥工序处理后的商用营养盐,向其内加入125kg海蓬子茎或刚刚结籽的嫩籽荚经蒸煮、浓缩后析出的海蓬子晶体,蒸煮的温度为110℃,时间为30min,浓缩的温度为90℃,真空度为-0.09MPa,两者混合均匀后再向其中加入10.0kg麦芽糊精及3.2kg呈味核苷酸二钠和辣椒、胡椒、大蒜调味料,混合均匀后加入40g铁氰化钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例7
取500kg经干燥工序处理后的商用精盐,向其中加入120kg使用乙醇和水溶液提取的富含钾、钠、多糖、皂甙和抗氧化成分的海蓬子提取物,两者混合均匀后再向其中加入14.0kg环糊精及3.0kg鸡精和辣椒、胡椒、大蒜、茴香籽调味料,混合均匀后加入35g柠檬酸铁铵用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例8
取500kg经干燥工序处理后的商用雪花盐,向其中加入100kg海蓬子植株燃烧后经逐级提取的灰分,两者混合均匀后再向其中加入10.0kg白糊精及4.0kg呈味核苷酸二钠和辣椒、胡椒、大蒜、茴香籽调味料,混合均匀后加入50g内消旋酒石酸钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例9
取1000kg经干燥工序处理后的商用低钠盐,向其内加入240kg粒径为60-100目的海蓬子茎秆经烘干粉碎后的粉末,混合均匀后再向其中加入15.0kg白糊精及5.0kg谷氨酸钠和辣椒、胡椒、大蒜等调味料,混合均匀后加入5.0g内消旋酒石酸钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例10
取1000kg经干燥工序处理后的商用营养盐,向其内加入250kg海蓬子茎或刚刚结籽的嫩籽荚经蒸煮、浓缩后析出的海蓬子晶体,蒸煮的温度为120℃,时间为25min,浓缩的温度为85℃,真空度为-0.05MPa,两者混合均匀后再向其中加入20.0kg麦芽糊精及7.0kg呈味核苷酸二钠和辣椒、胡椒、大蒜调味料,混合均匀后加入50g铁氰化钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例11
取1000kg经干燥工序处理后的商用精盐,向其中加入300kg使用乙醇和水溶液提取的富含钾、钠、多糖、皂甙和抗氧化成分的海蓬子提取物,两者混合均匀后再向其中加入20kg环糊精及6kg鸡精和辣椒、胡椒、大蒜、茴香籽调味料,混合均匀后加入80g柠檬酸铁铵用于防止食盐结块,最后加碘包装即可得成品保健盐。
实施例12
取1000kg经干燥工序处理后的商用雪花盐,向其中加入150kg海蓬子植株燃烧后经逐级提取的灰分,两者混合均匀后再向其中加入30kg白糊精及8kg呈味核苷酸二钠和辣椒、胡椒、大蒜、茴香籽调味料,混合均匀后加入100g内消旋酒石酸钾用于防止食盐结块,最后加碘包装即可得成品保健盐。
Claims (4)
1.一种添加海蓬子的食用盐的制备方法,其特征在于包括以下步骤:
(a)在商用盐干燥工序完成后向其内加入一定量的海蓬子成分并混合均匀;所述海蓬子成分可以为一定粒径的海蓬子茎秆经烘干粉碎后的粉末、海蓬子嫩叶和刚刚结籽的嫩籽荚制成的粉末或海蓬子籽实的粉末;也可以为海蓬子茎秆和叶子经蒸煮或压榨出的汁液浓缩后析出的海蓬子晶体粉末;也可以为使用乙醇和水溶液提取的富含钾、钠、多糖、皂甙和抗氧化成分的海蓬子提取物;也可以为海蓬子植株燃烧后经逐级提取的灰分;也可以为海蓬子蛋白或纤维素提取物;所述海蓬子成分占食盐总重的10-30%;所述海蓬子粉末的粒径介于40-100目之间;所述海蓬子茎秆和叶子的蒸煮温度为100-120℃,时间为10-30min,浓缩温度为80-95℃,真空度为-0.05~-0.1MPa;
(b)在步骤(a)中搅拌均匀后,向混合盐内加入少量的糊精、调味料并混合均匀;
(c)在步骤(b)所得混合物中根据需要加入少量的抗结剂并混合均匀;再向其中加入一定量的碘,包装即得成品。
2.根据权利要求1所述的一种添加海蓬子的食用盐的制备方法,其特征在于,步骤(a)中所述商用盐可以为营养盐、雪花盐、自然晶盐、低钠盐、精盐中的一种。
3.根据权利要求1所述的一种添加海蓬子的食用盐的制备方法,其特征在于,步骤(b)中所述糊精可以为白糊精、麦芽糊精、环糊精中的一种,糊精的质量分数为0.5-3%;所述调味料包括鲜味剂、香辛料;所述鲜味剂可以为谷氨酸钠、呈味核苷酸二钠、鸡精中的一种;所述香辛料可以为辣椒、胡椒、花椒、大蒜、葱、洋葱、月桂、桂圆、丁香、茴香籽的植物粉末或精油中的一种或多种,调味料的质量分数为0.2-1%。
4.根据权利要求1所述的一种添加海蓬子的食用盐的制备方法,其特征在于,步骤(c)中所述抗结剂可以为内消旋酒石酸钾、内消旋酒石酸钠、柠檬酸铁铵、铁氰化钾中的一种,其添加量为1-100mg/kg。
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