CN105876743A - Vegetable salt and method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite - Google Patents
Vegetable salt and method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite Download PDFInfo
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- CN105876743A CN105876743A CN201610242110.8A CN201610242110A CN105876743A CN 105876743 A CN105876743 A CN 105876743A CN 201610242110 A CN201610242110 A CN 201610242110A CN 105876743 A CN105876743 A CN 105876743A
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- kieselguhr
- plant salt
- suaeda salsa
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- salt
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- 150000003839 salts Chemical class 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title claims abstract description 85
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 title claims abstract description 59
- 241000586290 Suaeda salsa Species 0.000 title claims abstract description 50
- 238000005516 engineering process Methods 0.000 title abstract description 4
- 235000013311 vegetables Nutrition 0.000 title abstract 10
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 229910001385 heavy metal Inorganic materials 0.000 claims abstract description 7
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims description 52
- 230000008569 process Effects 0.000 claims description 35
- 238000001179 sorption measurement Methods 0.000 claims description 19
- 238000004042 decolorization Methods 0.000 claims description 14
- 244000005700 microbiome Species 0.000 claims description 10
- 241000223678 Aureobasidium pullulans Species 0.000 claims description 8
- 241000235061 Pichia sp. Species 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 8
- 238000009472 formulation Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 235000008429 bread Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 239000000443 aerosol Substances 0.000 claims description 4
- 229920000615 alginic acid Polymers 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000000527 sonication Methods 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 15
- 239000011780 sodium chloride Substances 0.000 abstract description 9
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 5
- 239000004472 Lysine Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 78
- 239000000284 extract Substances 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 4
- 238000000556 factor analysis Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 3
- 241000871189 Chenopodiaceae Species 0.000 description 2
- 241000326334 Coniella diplodiella Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 241000235546 Rhizopus stolonifer Species 0.000 description 2
- 241000201912 Suaeda Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003828 vacuum filtration Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides vegetable salt. The vegetable salt has an I content of 50.2-54.1mg/kg, a P content of 676-702mg/kg and a Ca content of 2180-2268mg/kg. The invention further provides a method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite. The method for preparing the suaeda salsa vegetable salt by adopting the de-colorization technology utilizing the diatomite comprises the following steps: treating raw materials, carrying out hot extraction, carrying out de-colorization by utilizing the diatomite, removing heavy metals and carrying out spray-drying. The vegetable salt and the method for preparing the suaeda salsa vegetable salt has the following beneficial effects: the vegetable salt prepared by the method has a P content of 676-702mg/kg, an I content of 50.2-54.1mg/kg, a Ca content of 2180-2268mg/kg, a lysine content of 57.8-60.2mg/g, a sodium chloride content of 27.3-34.2%, a suaeda salsa vegetable salt yield of 22.8-30.9%, and a whiteness of 63-78%.
Description
Technical field
The invention belongs to plant salt extractive technique field, be specifically related to a kind of plant salt and use kieselguhr decoloration process system
The method that standby Suaeda salsa takes plant salt.
Background technology
Sal is generally the iodized salt adding potassium iodide in sea salt and obtain, and people are by the relation to salt Yu hypertension
Find after studying that high salt is taken in and can be caused elevation of the blood pressure；Plant salt is the Novel edible flavoring agent just occurred recent years,
Common table salt can be replaced, play more preferable health-care effect.
Suaeda salsa plant salt is that it is from Suaeda salsa in recent years by a kind of plant salt of people's extensive concern.Saline land
Herba suadeae glaucae is annual herb salification plant, and botany classification is Chenopodiaceae (chenopodiaceae) Suaeda (suaeda
Forsk.exscop), primary growth in beach, the saline-alkali wasteland of lakeside, desert etc., be that the instruction of a kind of typical salt-soda soil is planted
Thing, has in the varieties in saline-alkali areas of Sea And Bohai Sea Coast and the ground such as Xinjiang, Inner Mongol and is distributed widely.Suaeda salsa is that salinity is the most in the world
One of high herbaceous plant, is adapted for plant salt production development, but this problem is not yet given fully by presently relevant department
Pay attention to.Such as beach and wetland that Sea And Bohai Sea Coast area, Tianjin major part is high salt basicity, easily it is suitable for the growth of Herba suadeae glaucae.
At present, the method preparing Suaeda salsa plant salt is more traditional, simple, although can extract plant salt, but go back
Having a lot of defect, the plant salt obtained is the most undesirable.
Prior art has the disadvantage that the P content of (1) Suaeda salsa plant salt, I content and Ca content are relatively low；(2) salt
The lysine content of ground Herba suadeae glaucae salt is relatively low；(3) in the plant salt that Suaeda salsa extracts, sodium chloride content is low；(4) saline land
The yield that Herba suadeae glaucae extracts plant salt is low.
Summary of the invention
For solving technical problem present in prior art, the present invention provides a kind of plant salt and uses kieselguhr decolouring work
Skill prepares the method that Suaeda salsa takes plant salt, to realize following goal of the invention:
1, the method using the present invention to prepare plant salt, improves the P content of Suaeda salsa plant salt, I content and Ca content；
2, use the present invention method of preparing plant salt, improve the lysine content of Suaeda salsa plant salt be 57.8～
60.2mg/g；
3, using the method that the present invention prepares plant salt, the sodium chloride content improving Suaeda salsa plant salt is 27.3～34.2%；
4, the method using the present invention to prepare plant salt, improves Suaeda salsa plant salt yield and whiteness.
For solving above-mentioned technical problem, the technical scheme that the present invention takes is as follows:
A kind of plant salt, the I content of described plant salt is 50.2～54.1 mg/kg.
The following is and the further of technique scheme is improved:
Described plant salt: P content is 676～702mg/kg, Ca content is 2180～2268mg/kg.
A kind of method using kieselguhr decoloration process to prepare Suaeda salsa plant salt, described method includes following step
Rapid: Feedstock treating, hot dipping carry, kieselguhr decolours, removing heavy-metal, spray drying.
Described kieselguhr decolorization process: the ultrasonic frequency of employing is 12.5～13.8 megahertzs, sonication treatment time is 8
～10min.
Described kieselguhr decolorization process:
Extracting solution temperature controls at 18～22 DEG C, and extracting solution flow velocity is 34～38 ml/min.
Described kieselguhr decolorization process:
The diatomite adsorption layer used: thickness is 75～85cm；Described kieselguhr be through 550～580 DEG C of high-temperature process 30～
The diatomite original ore powder of 40min, its fineness is 100～120 mesh.
Described hot leach step:
Solid-liquid ratio is 1:18, and extraction time is 5 hours；Use frequency be 150～200MHz power be 15～17KW microwave and
Power is the water ring pump of 2.5～4.5KW, and auxiliary carries out hot dipping and carries, and temperature is 80 DEG C, and vacuum is 0.02～0.03MPa, extraction
Time is 5 hours.
Described removing heavy-metal step:
Biological adsorption agent addition is extracting solution quality 0.4% used, extracting solution temperature controls at 38 DEG C.
Described biological adsorption agent includes chitosan 8 parts, Algin 4 parts, microorganism formulation 2 parts；
Described microorganism formulation includes bread mold 5 × 108Individual/g, white rot shield shell mould 2 × 108Individual/g, Aureobasidium pullulans 3 × 108
Individual/g, Pichia sp. 7 × 108Individual/g.
Described spray drying step:
Filtrate is separated into vaporific drop by aerosol apparatus, and liquid-drop diameter is 20～25 μm；The hot blast sent into: temperature is 60～65
℃；Moisture evaporates in 0.04～0.06s.
Compared with prior art, the invention have the benefit that
1, using the present invention to prepare Suaeda salsa plant salt prepared by the method for plant salt, P content is 676～702mg/kg, and I contains
Amount be 50.2～54.1 mg/kg, Ca content be 2180～2268mg/kg；
2, use the present invention prepare Suaeda salsa plant salt prepared by the method for plant salt, lysine content be 57.8～
60.2mg/g；
3, using the present invention to prepare Suaeda salsa plant salt prepared by the method for plant salt, sodium chloride content is 27.3～34.2%；
4, using the present invention method of preparing plant salt, Suaeda salsa plant salt yield is 22.8～30.9%, whiteness be 63～
78%。
Detailed description of the invention
Below by way of specific embodiment, the present invention is described, but the present invention is not merely defined in these embodiments.
Embodiment 1 one kinds uses the method that kieselguhr decoloration process prepares Suaeda salsa plant salt
Comprise the following steps:
Step 1, Feedstock treating
Selecting the high-quality Suaeda salsa in period of maturation, after testing, in Suaeda salsa, Na content is 2.92mg/g, and potassium content is
3.28mg/g, Mg content be 0.23mg/g, Pb content be 2.21mg/kg；
After plucking fresh Suaeda salsa, with clear water clean, be cut into the segment of 2～4, naturally dry to moisture be 10～
13%。
Step 2, pulverizing
The Suaeda salsa pulverizer dried is pulverized；Pulverizer power is 5.5KW, and rotating speed is 3800r/min, during pulverizing
Between be 15min, grinding particle size is 80 mesh.
Step 3, hot dipping carry
With solid-liquid ratio 1:18, extraction time 5 hours, frequency be 150～200MHz power be microwave and the power of 15～17KW
Being to carry out hot dipping under the water ring pump effect of 2.5～4.5KW to carry, temperature is 80 DEG C, and vacuum is 0.02～0.03MPa, during extraction
Between 5 hours.
Step 4, kieselguhr decolour
Extracting solution is carried out supersound process 9min, and the ultrasonic frequency of employing is 12.5 megahertzs；After supersound process, stand 7min,
Making extracting solution temperature control at 18 DEG C, cross diatomite adsorption layer, decolour, coutroi velocity is 34ml/min；
Described diatomite adsorption layer, thickness is 75cm；Described kieselguhr is through 550～580 DEG C of high-temperature process 30～40min
Diatomite original ore powder, its fineness is 100～120 mesh.
Step 5, removing heavy-metal
Adding biological adsorption agent in plant salt extracting solution, addition is the 0.4% of extracting solution quality, and extracting solution temperature controls
38 DEG C, 90rpm stirs 20 hours；
Described biological adsorption agent includes chitosan 8 parts, Algin 4 parts, microorganism formulation 2 parts；
Described microorganism formulation includes bread mold 5 × 108Individual/g, white rot shield shell mould 2 × 108Individual/g, Aureobasidium pullulans 3 × 108
Individual/g, Pichia sp. 7 × 108Individual/g；Mentioned microorganism is cultivated by strain cultural method routinely respectively and is prepared；
Described bread mold (Rhizopus nigricans) culture presevation number is ACCC31509；White rot shield shell is mould
(Coniothyrium diplodiella) culture presevation number is ACCC36140；Aureobasidium pullulans (Aureobasidium
Pullulans) culture presevation number is CICC40333；Pichia sp. (Pichia sp.) culture presevation number is ACCC21015；On
State strain and be all from commercially available.
Step 6, filtration
Extracting solution is introduced vacuum filtration machine, sucking filtration；Collect filtrate.
Step 7, spray drying
By aerosol apparatus, filtrate is separated into vaporific drop, and liquid-drop diameter is 20～25 μm；It is simultaneously fed into hot blast, hot blast
Temperature is 60～65 DEG C, makes droplet contact with hot blast, and moisture evaporates in 0.04～0.06s, and droplet is dried to plant
Salt particle falls into the bottom of hothouse, and steam is taken away by hot blast, discharges from hothouse exhaust outlet.
Step 8, packaging
After plant salt blowing, packaging, obtain finished product.
The single factor analysis experiment of the ultrasonic frequency that the decolouring of embodiment 2 kieselguhr uses
The method using the Suaeda salsa of embodiment 1 to extract plant salt, only changes the ultrasound wave used in kieselguhr decolorization process
Frequency, carries out embodiment 2-4；The ultrasonic frequency that embodiment 2-4 uses is shown in Table 1；
The ultrasonic frequency that table 1 embodiment 2-4 uses
The method using embodiment 1-4, that extracts Suaeda salsa plant salt the results are shown in Table 2；
Table 2 uses embodiment 1-4 method to extract the result of plant salt
From table 2, embodiment 3 is preferred embodiment；The ultrasonic frequency used in kieselguhr decolorization process is preferably 13.3
Megahertz.
The extracting solution temperature single factor analysis experiment of embodiment 5 kieselguhr decolouring
Use the method that the Suaeda salsa of embodiment 1 extracts plant salt, only change the extracting solution temperature in kieselguhr decolorization process,
Carry out embodiment 5-7；The extracting solution temperature that embodiment 5-7 uses is shown in Table 3；
The extracting solution temperature that table 3 embodiment 5-7 uses
The method using embodiment 5-7, that extracts Suaeda salsa plant salt the results are shown in Table 4；
Table 4 uses embodiment 5-7 method to extract the result of plant salt
From table 4, embodiment 6 is preferred embodiment；Extracting solution temperature in kieselguhr decolorization process is preferably 21 DEG C.
The extracting solution flow velocity single factor analysis experiment of embodiment 8 kieselguhr decolouring
Use the method that the Suaeda salsa of embodiment 1 extracts plant salt, only change the extracting solution flow velocity in kieselguhr decolorization process,
Carry out embodiment 8-10；The extracting solution flow velocity of embodiment 8-10 is shown in Table 5；
The extracting solution flow velocity of table 5 embodiment 8-10
The method using embodiment 8-10, that extracts Suaeda salsa plant salt the results are shown in Table 6；
Table 6 uses embodiment 8-10 method to extract the result of plant salt
From table 6, embodiment 9 is preferred embodiment；Extracting solution flow velocity in kieselguhr decolorization process is preferably 36ml/min.
The thickness single factor analysis experiment of diatomite adsorption layer in the decolouring of embodiment 11 kieselguhr
Use the method that the Suaeda salsa of embodiment 1 extracts plant salt, only change diatomite adsorption layer in kieselguhr decolorization process
Thickness, carry out embodiment 11-13；In embodiment 11-13, the thickness of diatomite adsorption layer is shown in Table 7；
The thickness of the diatomite adsorption layer that table 7 embodiment 11-13 uses
The method using embodiment 11-13, that extracts Suaeda salsa plant salt the results are shown in Table 8；
Table 8 uses embodiment 11-13 method to extract the result of plant salt
From table 8, embodiment 12 is preferred embodiment；The thickness of the diatomite adsorption layer used in kieselguhr decolorization process is excellent
Elect 82 cm as.
Embodiment 14 1 kinds uses the method that kieselguhr decoloration process prepares Suaeda salsa plant salt
Comprise the following steps:
Step 1, Feedstock treating
Selecting the high-quality Suaeda salsa in period of maturation, after testing, in Suaeda salsa, Na content is 2.92mg/g, and potassium content is
3.28mg/g, Mg content be 0.23mg/g, Pb content be 2.21mg/kg；
After plucking fresh Suaeda salsa, with clear water clean, be cut into the segment of 2～4, naturally dry to moisture be 10～
13%。
Step 2, pulverizing
The Suaeda salsa pulverizer dried is pulverized；Pulverizer power is 5.5KW, and rotating speed is 3800r/min, during pulverizing
Between be 15min, grinding particle size is 80 mesh.
Step 3, hot dipping carry
With solid-liquid ratio 1:18, extraction time 5 hours, frequency be 150～200MHz power be microwave and the power of 15～17KW
Being to carry out hot dipping under the water ring pump effect of 2.5～4.5KW to carry, temperature is 80 DEG C, and vacuum is 0.02～0.03MPa, during extraction
Between 5 hours.
Step 4, kieselguhr decolour
Extracting solution is carried out supersound process 9min, and the ultrasonic frequency of employing is 13.3 megahertzs；After supersound process, stand 7min,
Making extracting solution temperature control at 21 DEG C, cross diatomite adsorption layer, decolour, coutroi velocity is 36ml/min；
Described diatomite adsorption layer, thickness is 82cm；Described kieselguhr is through 550～580 DEG C of high-temperature process 30～40min
Diatomite original ore powder, its fineness is 100～120 mesh.
Step 5, removing heavy-metal
Adding biological adsorption agent in plant salt extracting solution, addition is the 0.4% of extracting solution quality, and extracting solution temperature controls
38 DEG C, 90rpm stirs 20 hours；
Described biological adsorption agent includes chitosan 8 parts, Algin 4 parts, microorganism formulation 2 parts；
Described microorganism formulation includes bread mold 5 × 108Individual/g, white rot shield shell mould 2 × 108Individual/g, Aureobasidium pullulans 3 × 108
Individual/g, Pichia sp. 7 × 108Individual/g；Mentioned microorganism is cultivated by strain cultural method routinely respectively and is prepared；
Described bread mold (Rhizopus nigricans) culture presevation number is ACCC31509；White rot shield shell is mould
(Coniothyrium diplodiella) culture presevation number is ACCC36140；Aureobasidium pullulans (Aureobasidium
Pullulans) culture presevation number is CICC40333；Pichia sp. (Pichia sp.) culture presevation number is ACCC21015；On
State strain and be all from commercially available.
Step 6, filtration
Extracting solution is introduced vacuum filtration machine, sucking filtration；Collect filtrate.
Step 7, spray drying
By aerosol apparatus, filtrate is separated into vaporific drop, and liquid-drop diameter is 20～25 μm；It is simultaneously fed into hot blast, hot blast
Temperature is 60～65 DEG C, makes droplet contact with hot blast, and moisture evaporates in 0.04～0.06s, and droplet is dried to plant
Salt particle falls into the bottom of hothouse, and steam is taken away by hot blast, discharges from hothouse exhaust outlet.
Step 8, packaging
After plant salt blowing, packaging, obtain finished product.
Result detects:
The method using embodiment 14 prepares plant salt, and the plant salt of preparation is carried out Indexs measure, and concrete testing result is shown in Table
9；
Plant salt testing result prepared by table 9 embodiment 14 method
Consolidated statement 1-9 is visible, and embodiment 14 is most preferred embodiment；
The present invention prepares the method for plant salt, and plant salt yield is 22.8～30.9%, and the plant salt whiteness of preparation is 63～78%,
Sodium chloride content is 27.3～34.2 %, and P content is 676～702mg/kg, and I content is 50.2～54.1 mg/kg, Ca content
Being 2180～2268mg/kg, lysine content is 57.8～60.2mg/g.
Plant salt yield=plant salt quality/Suaeda salsa dry weight × 100%.
Percent in the embodiment of the present invention, in addition to specified otherwise, for mass percent.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (10)
1. a plant salt, it is characterised in that: the I content of described plant salt is 50.2～54.1 mg/kg.
A kind of plant salt the most according to claim 1, it is characterised in that: described plant salt: P content be 676～
702mg/kg, Ca content is 2180～2268mg/kg.
3. one kind uses the method that kieselguhr decoloration process prepares Suaeda salsa plant salt, it is characterised in that: described method bag
Include following steps: Feedstock treating, hot dipping carry, kieselguhr decolours, removing heavy-metal, spray drying.
A kind of method using kieselguhr decoloration process to prepare Suaeda salsa plant salt the most according to claim 3, it is special
Levying and be: described kieselguhr decolorization process: the ultrasonic frequency of employing is 12.5～13.8 megahertzs, sonication treatment time is 8
～10min.
A kind of method using kieselguhr decoloration process to prepare Suaeda salsa plant salt the most according to claim 3, it is special
Levy and be: described kieselguhr decolorization process:
Extracting solution temperature controls at 18～22 DEG C, and extracting solution flow velocity is 34～38 ml/min.
A kind of method using kieselguhr decoloration process to prepare Suaeda salsa plant salt the most according to claim 3, it is special
Levy and be: described kieselguhr decolorization process:
The diatomite adsorption layer used: thickness is 75～85cm；Described kieselguhr be through 550～580 DEG C of high-temperature process 30～
The diatomite original ore powder of 40min, its fineness is 100～120 mesh.
A kind of method using kieselguhr decoloration process to prepare Suaeda salsa plant salt the most according to claim 3, it is special
Levy and be: described hot leach step:
Solid-liquid ratio is 1:18, and extraction time is 5 hours；Use frequency be 150～200MHz power be 15～17KW microwave and
Power is the water ring pump of 2.5～4.5KW, and auxiliary carries out hot dipping and carries, and temperature is 80 DEG C, and vacuum is 0.02～0.03MPa, extraction
Time is 5 hours.
A kind of method using kieselguhr decoloration process to prepare Suaeda salsa plant salt the most according to claim 3, it is special
Levy and be: described removing heavy-metal step:
Biological adsorption agent addition is extracting solution quality 0.4% used, extracting solution temperature controls at 38 DEG C.
A kind of method using kieselguhr decoloration process to prepare Suaeda salsa plant salt the most according to claim 8, it is special
Levy and be:
Described biological adsorption agent includes chitosan 8 parts, Algin 4 parts, microorganism formulation 2 parts；
Described microorganism formulation includes bread mold 5 × 108Individual/g, white rot shield shell mould 2 × 108Individual/g, Aureobasidium pullulans 3 × 108
Individual/g, Pichia sp. 7 × 108Individual/g.
A kind of method using kieselguhr decoloration process to prepare Suaeda salsa plant salt the most according to claim 3, it is special
Levy and be: described spray drying step:
Filtrate is separated into vaporific drop by aerosol apparatus, and liquid-drop diameter is 20～25 μm；The hot blast sent into: temperature is 60～65
℃；Moisture evaporates in 0.04～0.06s.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610242110.8A CN105876743A (en) | 2016-04-19 | 2016-04-19 | Vegetable salt and method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610242110.8A CN105876743A (en) | 2016-04-19 | 2016-04-19 | Vegetable salt and method for preparing suaeda salsa vegetable salt by adopting de-colorization technology utilizing diatomite |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551028A (en) * | 2012-03-01 | 2012-07-11 | 山东凯尔海洋生物科技有限公司 | Method for preparing suaeda salsa biogenetic salt |
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