CN105410853B - 一种蒜香盐及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种蒜香盐,它是由下述重量百分比的原料混合组成的:食用盐94‑95%、氯化钾1‑2%,胆固醇0.06‑0.1%、壳聚糖磷酸酯0.02‑0.03%、聚山梨酯0.01‑0.02%、中草药组合物0.6‑1%、泡花碱0.1‑0.14%、剩余的为大蒜。本发明首先通过L‑抗坏血酸水解大蒜浆料,然后与中草药组合物共混,采用醇提的方式,将大蒜的有效成分与中草药提取物有效的融合,避免了直接将大蒜的有效成分加入到食盐中造成营养的流失,然后将醇提后的物料采用胆固醇、聚山梨酯、壳聚糖磷酸酯等进行脂质包覆,加入pbs缓冲液以增强醇提物料在脂质体中的稳定体系,之后通过泡花碱分散醇酯溶液,喷雾干燥,将有效的营养成分充分溶入到食盐中,形成了稳定的蒜香盐体系。
Description
技术领域
本发明涉及一种食用盐,尤其涉及一种蒜香盐及其制备方法。
背景技术
大蒜的功效有以下几种:
1、强力杀菌。大蒜中含硫化合物具有奇强的抗菌消炎作用,对多种球菌、杆菌、真菌和病毒等均有抑制和杀灭作用,是当前发现的天然植物中抗菌作用最强的一种。
2、防治肿瘤和癌症。大蒜中的锗和硒等元素可抑制肿瘤细胞和癌细胞的生长,实验发现,癌症发生率最低的人群就是血液中含硒量最高的人群。美国国家癌症组织认为,全世界最具抗癌潜力的植物中,位居榜首的是大蒜。
3、排毒清肠,预防肠胃疾病。
4、降低血糖,预防糖尿病。大蒜可促进胰岛素的分泌,增加组织细胞对葡萄糖的吸收,提高人体葡萄糖耐量,迅速降低体内血糖水平,并可杀死因感染诱发糖尿病的各种病菌,从而有效预防和治疗糖尿病。
5、防治心脑血管疾病。大蒜可防止心脑血管中的脂肪沉积,诱导组织内部脂肪代谢,显著增加纤维蛋白溶解活性,降低胆固醇,抑制血小板的聚集,降低血浆浓度,增加微动脉的扩张度,促使血管舒张,调节血压,增加血管的通透性,从而抑制血栓的形成和预防动脉硬化。
6、预防感冒
大蒜中含有一种叫“硫化丙烯”的辣素,对病原菌和寄生虫都有良好的杀灭作用,可预防感冒,减轻发烧、咳嗽、喉痛及鼻塞等感冒症状。
7、抗疲劳作用
有人研究发现猪肉富含维生素B1的食物之一,而维生素B1与大蒜所含有的大蒜素结合在一起,能很好的发挥消除疲劳、恢复体力的作用。
8、抗衰老作用:大蒜里的某些成份有类似维生素E与维生素C的抗氧化,防衰老特性。
9、保护肝功能:大蒜中的微量元素硒,通过参与血液的有氧代谢,清除毒素,减轻肝脏的解毒负担,从而达到保护肝脏的目的。
10、旺盛精力、治疗阳痿:有研究显示大蒜确实有治疗阳痿的作用。大蒜有利于血液循环,这对勃起功能很重要。是什么机制,说不清楚,可能的解释是大蒜能刺激机体产生一氧化氮合酶,而这个酶又是男性勃起所必需的酶。
11、抗过敏作用:每天生吃大蒜能够减轻过敏反应程度,特别是由温度变化所引起的过敏。最好的方法是在过敏季节来临前几周就开始生吃大蒜。
12、预防女性霉菌性阴道炎:霉菌性阴道炎是由霉菌感染所致的,蒜中含有大量的大蒜素、大蒜拉素等物质,是天然强力的杀菌物质,具有极大的杀菌作用,可以抑制白色念珠菌在阴道内的过度生长和繁殖,所以女性日常多吃蒜类的食物,可以有效的预防霉菌性阴道炎的发生。
13、改善糖代谢作用:研究证实,生食大蒜有提高正常人葡萄糖耐量的作用,同时还可促进胰岛素的分泌及增加组织细胞对葡萄糖的利用程度,从而降低血糖水平。
大蒜所具有的这些潜在功效,为预防和改善粥状动脉硬化、防治心脏病,开辟了一条崭新的天然护理途径。同时,大蒜对降低高血压也有一定作用。只要保持血液正常,就不容易患高血压、心脏病、脑溢血等疾病。基于上述大蒜的多种有益功效,长期不间断的适量补充,对人体健康必然起到促进效果,而大蒜大多作为调味料出现在人们的日常生活中,不会每日都出现在人们的饮食中,因此,将大蒜的有效成分溶入到食盐中,就可以满足人们经久不断的补充大蒜的营养,促进人体健康。
发明内容
本发明目的就是提供了一种蒜香盐及其制备方法。
本发明是通过以下技术方案实现的:
一种蒜香盐,它是由下述重量百分比的原料混合组成的:
食用盐94-95%、氯化钾1-2%,胆固醇0.06-0.1%、壳聚糖磷酸酯0.02-0.03%、聚山梨酯0.01-0.02%、中草药组合物0.6-1%、泡花碱0.1-0.14%、剩余的为大蒜。
一种如权利要求1所述的蒜香盐的制备方法,包括以下步骤:
(1)将上述大蒜清洗去皮,加30-43倍水打浆,加入浆料重量0.08-0.1%的L-抗坏血酸,搅拌均匀,调节PH为4-6,通40-50℃的蒸汽,加热反应4-6小时,得水解液;
(2)将中草药组合物加入到水解液中,搅拌均匀,加入混合料重量2-3倍的、60-70%的乙醇,在30-35℃下萃取60-70分钟,离心分离,取上清液,减压浓缩;
(3)将上述浓缩后的物料加入20-30倍的无水乙醇中,搅拌均匀;
(4)将上述胆固醇、聚山梨酯、壳聚糖磷酸酯混合,加入到混合料重量3-5倍的溶剂正己烷,在30-40℃的水浴中,保温搅拌20-30分钟,减压蒸发,除去正己烷,加入上述浓缩物料的乙醇溶液,搅拌均匀,加入上述混合体系重量6-10%的、PH为7的pbs缓冲液,超声2-3分钟,得蒜香醇酯溶液;
(5)取上述氯化钾,加入1.6-2倍去离子水,搅拌均匀,加入泡花碱,升高温度为70-80℃,搅拌条件下加入上述蒜香醇酯溶液,100-200转/分搅拌20-30分钟,喷雾干燥,与食用盐混合,搅拌均匀,即得。
一种蒜香盐,所述的泡花碱模数为2。
一种蒜香盐,所述的中草药组合物是由下述重量比的各原料组成的:
大青叶:细辛蕨:葶苈子为6-10:1-2:3-4。
与现有技术相比,本发明的优点是:
本发明首先通过L-抗坏血酸水解大蒜浆料,然后与中草药组合物共混,采用醇提的方式,将大蒜的有效成分与中草药提取物有效的融合,避免了直接将大蒜的有效成分加入到食盐中造成营养的流失,然后将醇提后的物料采用胆固醇、聚山梨酯、壳聚糖磷酸酯等进行脂质包覆,加入pbs缓冲液以增强醇提物料在脂质体中的稳定体系,之后通过泡花碱分散醇酯溶液,喷雾干燥,将有效的营养成分充分溶入到食盐中,形成了稳定的蒜香盐体系,其中加入的大青叶、细辛蕨、葶苈子等具有清热去火、泻肺平喘等功效,进一步促进了人体的健康。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种蒜香盐,它是由下述重量百分比的原料混合组成的:
食用盐95%、氯化钾2%,胆固醇0.06%、壳聚糖磷酸酯0.03%、聚山梨酯0.02%、中草药组合物0.6%、泡花碱0.14%、剩余的为大蒜。
一种蒜香盐的制备方法,包括以下步骤:
(1)将上述大蒜清洗去皮,加30倍水打浆,加入浆料重量0.08%的L-抗坏血酸,搅拌均匀,调节PH为4,通50℃的蒸汽,加热反应6小时,得水解液;
(2)将中草药组合物加入到水解液中,搅拌均匀,加入混合料重量2倍的、70%的乙醇,在35℃下萃取70分钟,离心分离,取上清液,减压浓缩;
(3)将上述浓缩后的物料加入30倍的无水乙醇中,搅拌均匀;
(4)将上述胆固醇、聚山梨酯、壳聚糖磷酸酯混合,加入到混合料重量3-5倍的溶剂正己烷,在40℃的水浴中,保温搅拌30分钟,减压蒸发,除去正己烷,加入上述浓缩物料的乙醇溶液,搅拌均匀,加入上述混合体系重量10%的、PH为7的pbs缓冲液,超声2分钟,得蒜香醇酯溶液;
(5)取上述氯化钾,加入1.6倍去离子水,搅拌均匀,加入泡花碱,升高温度为80℃,搅拌条件下加入上述蒜香醇酯溶液,200转/分搅拌30分钟,喷雾干燥,与食用盐混合,搅拌均匀,即得。
一种蒜香盐,所述的泡花碱模数为2。
一种蒜香盐,所述的中草药组合物是由下述重量比的各原料组成的:
大青叶:细辛蕨:葶苈子为10:2:3。
Claims (1)
1.一种蒜香盐,其特征在于它是由下述重量百分比的原料制成的:食用盐94-95%、氯化钾1-2%,胆固醇0.06-0.1%、壳聚糖磷酸酯0.02-0.03%、聚山梨酯0.01-0.02%、中草药组合物0.6-1%、泡花碱0.1-0.14%、剩余的为大蒜;
所述的蒜香盐的制备方法,包括以下步骤:
(1)将上述大蒜清洗去皮,加30-43倍水打浆,加入浆料重量0.08-0.1%的L-抗坏血酸,搅拌均匀,调节pH为4-6,通40-50℃的蒸汽,加热反应4-6小时,得水解液;
(2)将中草药组合物加入到水解液中,搅拌均匀,加入混合料重量2-3倍的、60-70%的乙醇,在30-35℃下萃取60-70分钟,离心分离,取上清液,减压浓缩;
(3)将上述浓缩后的物料加入20-30倍的无水乙醇中,搅拌均匀;
(4)将上述胆固醇、聚山梨酯、壳聚糖磷酸酯混合,加入到混合料重量3-5倍的溶剂正己烷,在30-40℃的水浴中,保温搅拌20-30分钟,减压蒸发,除去正己烷,加入上述浓缩物料的乙醇溶液,搅拌均匀,加入上述混合体系重量6-10%的、PH为7的pbs缓冲液,超声2-3分钟,得蒜香醇酯溶液;
(5)取上述氯化钾,加入1.6-2倍去离子水,搅拌均匀,加入泡花碱,升高温度为70-80℃,搅拌条件下加入上述蒜香醇酯溶液,100-200转/分搅拌20-30分钟,喷雾干燥,与食用盐混合,搅拌均匀,即得;
所述的泡花碱模数为2;
所述的中草药组合物是由下述重量比的各原料组成的:大青叶:细辛蕨:葶苈子为6-10:1-2:3-4。
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