CN103584060A - 一种多元调味竹盐及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种多元调味竹盐及其制备方法,它是将洗净的竹叶与水煮成浓度为20%的竹叶汁;将灵芝、黄精、龙须草、黄草、海藻、硒分别打成粉末状;然后将上述配料均匀喷雾在竹盐粉上,喷雾量为:配料︰竹盐粉=2-3︰8-10,再在100-150℃的温度下烘干,时间0.8-1.2小时,即制得多元调节竹盐。采用这种制备方法能将海盐本身所含的有害成分去除,保留了竹盐原有的排毒消炎,平衡酸碱、高能、还原的优势,而且还加入了对人体有益的健康元素硒,采取简化工艺的方法,省工省料,在常温下增加配料,更得到了有益元素与竹盐有效结合的最佳效果,实现了大幅度降低成本的目的,按健康食品竹盐的模式向人民大众普及推广。
Description
技术领域
本发明涉及竹盐,具体是一种多元调味竹盐及其制备方法。
背景技术
竹盐有排毒消炎,平衡人体酸碱和还原的功能,具独特而广谱的保健功效,但由于传统竹盐制造工艺复杂,要经九次反复烧烤制成,产量低,造价高,不易推广。
发明内容
本发明的目的是要提供一种多元调味竹盐及其制备方法。
实现本发明目的的技术方案是:
一种多元调味竹盐,以竹盐粉为主要原料,配以多元配料经喷雾、烘干制成,其用料及用料重量份配比是:
竹盐粉75-80
多元配料20-30。
上述多元调味竹盐的用料优选重量份配比为:
竹盐粉77.5
多元配料22.5。
上述多元调味竹盐的制备方法,包括如下步骤:
(1)制备竹盐粉;
(2)制备多元配料;
(3)将多元配料喷雾到竹盐粉上,喷雾量的重量份配比为:多元配料︰竹盐粉=2-3︰7-8;
(4)在100-150℃的温度下烘干,时间0.8-1.2小时,即制得多元调味竹盐。
所述竹盐粉的制备方法包括如下步骤:
(1)将洗净的竹叶与水煮成浓度为20%的竹叶汁(经波美度换算而成);
(2)将灵芝、黄精、龙须草、黄草、海藻、硒分别打成粉末状;
(3)将20%竹叶汁18-22、灵芝粉0.2-0.6、黄精粉0.2-0.6、龙须草粉0.2-0.6、黄草粉0.2-0.6、海藻粉0.2-0.6、硒粉0.3-0.8与海盐75-80按重量份配比混合均匀;然后灌入楠竹筒内,并将竹筒口密封;
(4)将上述竹筒放入陶缸内,再将陶缸放入泥窑内;
(5)封窑,点火,烧至1200-1300℃后,喷入松脂,保持高温烧烤6-8小时;松脂喷入量为竹盐粉总量的4-5%;
(6)停火保温4-5小时后,开窑降温12小时,降至常温时将缸搬出;
(7)将烧成棒状的竹盐取出,清理;
(8)将棒状竹盐用粉碎机粉碎,即制得竹盐粉。
所述多元配料由按重量份配比计的20%竹叶汁18-22、灵芝0.2-0.6、黄精0.2-0.6、龙须草0.2-0.6、黄草0.2-0.6、海藻0.2-0.6和硒0.3-0.8经分别粉碎后,混合均匀制成。
配方中所述各原料在《中药大辞典》中均有记载,其中:
竹叶具清热除烦,生津利尿的功效,竹叶中含黄酮、酚酮、蒽醌、内酯、多糖、氨基酸、微量元素等,具有优良的抗自由基、抗氧化、抗衰老、抗疲劳、降血脂、预防心脑血管疾病、保护肝脏、扩张毛细血管、疏通微循环、活化大脑、促进记忆、改善睡眠、抗癌症、美化肌肤等功效;
灵芝具有固本、滋补强壮、延年益寿之功效,对增强人体免疫力,调节血糖,控制血压,辅助肿瘤放化疗,保肝护肝,促进睡眠等方面均具有显著疗效;
黄精具有补气养阴,健脾,润肺,益肾功能,具有降血压,降血糖,降血脂,防止动脉粥样硬化,延缓衰老和抗菌等作用;
龙须草具有清热解毒,利尿,止痛。利尿通淋,泄热安神的功效;
黄草,别名艾草,具有预防神经性衰弱和失眠;强身健体、延年益寿,祛寒暖身;美容和减肥的功效;还能消除疲劳,使人感到身心愉快;
海藻中含有大量的能明显降低血液中胆固醇含量的碘,蛋氨酸、胱氨酸含量、维生素丰富;
硒为人体必需的微量元素,可提高机体免疫能力,维护心、肝、肺、胃等重要器官正常功能。
本发明的优点是:采用这种制备方法能将海盐本身所含的有害成分去除,保留了竹盐原有的排毒消炎,平衡酸碱、高能、还原的优势,还加入了对人体有益的健康元素硒,采取简化工艺的方法,省工省料,在提高产量的同时,还降低了生产成本。在常温下又增加多元配料,更得到了有益元素与竹盐有效结合的最佳效果,实现了大幅度降低成本的目的,按健康食品竹盐的模式向人民大众普及推广,用于炊事调味。
具体实施方式
下面通过实施例对本发明作进一步的阐述,但不是对本发明内容的限定。
实施例:
一种多元调味竹盐的制备方法,包括如下步骤:
1、制备竹盐粉;
(1)用不锈钢锅将洗净的竹叶与水煮成浓度为20%的竹叶汁;
(2)将灵芝、黄精、龙须草、黄草、海藻、硒分别打成粉末状;
(3)将20%的竹叶汁20、灵芝粉0.4、黄精粉0.4、龙须草粉0.4、黄草粉0.4、海藻粉0.4、硒粉0.5与海盐77.5按重量份配比混合均匀,然后灌入事先备好的巴马特产的三年楠竹筒内,并用巴马特选的黄泥将竹筒口密封;
(4)将上述竹筒放入陶缸内,再将陶缸放入由巴马特产的黄土制成的土砖窑内,堆砌整齐;
(5)封窑,点火,烧至1200-1300℃后,喷入松脂,保持高温烧烤6-8小时;松脂喷入量为竹盐粉总量的4-5%;
(6)停火保温4-5小时后,开窑降温12小时,降至常温时将缸搬出;
(7)将烧成棒状的竹盐取出,清理;
(8)将棒状竹盐用粉碎机粉碎,即制得竹盐粉;
2、制备多元配料:将20%的竹叶汁20、灵芝0.4、黄精0.4、龙须草0.4、黄草0.4、海藻0.4、硒0.5按重量份配比分别粉碎后,混合均匀制成;
3、将多元配料均匀喷雾到竹盐粉上,喷雾量按重量份配比计为:多元配料︰竹盐粉=2︰8;
4、在120℃的温度下烘干,时间1小时,即制得多元调味竹盐。
Claims (5)
1.一种多元调味竹盐,其特征是:以竹盐粉为主要原料,配以多元配料经喷雾、烘干制成,其用料及用料重量份配比是:
竹盐粉75-80
多元配料20-30。
2.一种多元调味竹盐,其特征是:其用料及用料重量份配比是:
竹盐粉77.5
多元配料22.5。
3.根据权利要求1或2所述的多元调味竹盐,其特征是:所述竹盐粉采用包括如下步骤的方法制成:
(1)将洗净的竹叶与水煮成浓度为20%的竹叶汁;
(2)将灵芝、黄精、龙须草、黄草、海藻、硒分别打成粉末状;
(3)将20%的竹叶汁18-22、灵芝粉0.2-0.6、黄精粉0.2-0.6、龙须草粉0.2-0.6、黄草粉0.2-0.6、海藻粉0.2-0.6、硒粉0.3-0.8与海盐75-80按重量份配比混合均匀;然后灌入楠竹筒内,并将竹筒口密封;
(4)将上述竹筒放入陶缸内,再将陶缸放入泥窑内;
(5)封窑,点火,烧至1200-1300℃后,喷入松脂,保持高温烧烤6-8小时;松脂喷入量为竹盐粉总量的4-5%;
(6)停火保温4-5小时后,开窑降温12小时,降至常温时将缸搬出;
(7)将烧成棒状的竹盐取出,清理;
(8)将棒状竹盐用粉碎机粉碎,即制得竹盐粉。
4.根据权利要求1或2所述的多元调味竹盐,其特征是:所述多元配料由按重量份配比计的20%竹叶汁18-22、灵芝0.2-0.6、黄精0.2-0.6、龙须草0.2-0.6、黄草0.2-0.6、海藻0.2-0.6和硒0.3-0.8经分别粉碎后,混合均匀制成。
5.权利要求1-4之一所述多元调味竹盐的制备方法,其特征是:包括如下步骤:
(1)制备竹盐粉;
(2)制备多元配料;
(3)将多元配料喷雾到竹盐粉上,喷雾量按重量份配比计为:多元配料︰竹盐粉=2-3︰7-8;
(4)在100-150℃的温度下烘干,时间0.8-1.2小时,即制得多元调味竹盐。
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