CN110651989A - A selenium-containing edible salt prepared from selenium-rich plants and its preparation method - Google Patents
A selenium-containing edible salt prepared from selenium-rich plants and its preparation method Download PDFInfo
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- CN110651989A CN110651989A CN201911039099.5A CN201911039099A CN110651989A CN 110651989 A CN110651989 A CN 110651989A CN 201911039099 A CN201911039099 A CN 201911039099A CN 110651989 A CN110651989 A CN 110651989A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 127
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 127
- 239000011669 selenium Substances 0.000 title claims abstract description 127
- 150000003839 salts Chemical class 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 34
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 29
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 29
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 29
- 244000291564 Allium cepa Species 0.000 claims abstract description 28
- 241000196324 Embryophyta Species 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 63
- 238000003756 stirring Methods 0.000 claims description 44
- 238000001035 drying Methods 0.000 claims description 42
- 239000002244 precipitate Substances 0.000 claims description 36
- 239000002956 ash Substances 0.000 claims description 30
- 239000008213 purified water Substances 0.000 claims description 23
- 235000002918 Fraxinus excelsior Nutrition 0.000 claims description 22
- 239000000126 substance Substances 0.000 claims description 21
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 20
- 239000013049 sediment Substances 0.000 claims description 14
- 238000001556 precipitation Methods 0.000 claims description 13
- 238000004380 ashing Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- DKAGJZJALZXOOV-UHFFFAOYSA-N hydrate;hydrochloride Chemical compound O.Cl DKAGJZJALZXOOV-UHFFFAOYSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 238000005086 pumping Methods 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 239000012257 stirred material Substances 0.000 claims description 11
- 238000007599 discharging Methods 0.000 claims description 9
- -1 alkyl glycoside Chemical class 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 229930182470 glycoside Natural products 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 239000002351 wastewater Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000000151 deposition Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 235000011649 selenium Nutrition 0.000 description 82
- 239000002994 raw material Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000000453 Skin Neoplasms Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 231100000783 metal toxicity Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 201000000849 skin cancer Diseases 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides selenium-containing edible salt prepared by selenium-rich plants and a preparation method thereof, and particularly comprises the steps of preparing a selenium-rich lotus seed extract or a selenium-rich scallion root hair extract and edible salt by mixing, and providing the proportion of the selenium-rich lotus seed extract and the edible salt and the preparation methods of the selenium-rich scallion root hair extract and the selenium-rich lotus seed extract; provides a method for preparing selenium-containing edible salt by using selenium-rich plants; the scheme is simple and efficient, and the obtained selenium-containing edible salt prepared by utilizing the selenium-rich plants is stable in quality.
Description
Technical Field
The invention relates to the field of salt, in particular to a method for preparing selenium-containing edible salt by utilizing selenium-rich plants.
Background
Selenium is a trace element essential to the human body. The selenium-rich plant can improve human immunity, promote lymphocyte proliferation and antibody and immunoglobulin synthesis. Selenium has obvious inhibiting and protecting effects on colon cancer, skin cancer, liver cancer, breast cancer and other cancers, and a methyl enol which is an intermediate metabolite in a body has strong anticancer activity. Selenium and vitamin E, allicin, linoleic acid, germanium, zinc and other nutrients have synergistic antioxidant effect and increased antioxidant activity. Selenium has the effect of reducing and relieving heavy metal toxicity.
Selenium is present in much less of the crust than its cognate element, sulfur.
The selenium element must be continuously supplemented, so the selenium-rich plant extract is added into the salt, the continuous intake and absorption rate of selenium can be effectively promoted, and the health of people is improved.
Disclosure of Invention
In order to solve the problems that the existing preparation process of selenium-containing salt is complex and the quality of selenium-containing salt products is unstable, the invention provides selenium-containing edible salt prepared by selenium-rich plants and a preparation method.
The invention comprises the following contents:
a selenium-containing edible salt prepared from selenium-rich plants comprises 99.8-99.9% of edible salt and 0.1-0.2% of selenium-rich lotus seed extract or 0.1-0.2% of selenium-rich scallion root hair extract.
Preferably, the preparation process of the selenium-rich scallion root hair extract in the selenium-containing edible salt prepared by utilizing the selenium-rich plants comprises the following steps:
step one, cleaning, drying and crushing the selenium-rich scallion fibrous roots into 60-120 meshes for later use;
step two, adding the crushed material obtained in the step one into a container containing alkyl glycoside aqueous solution with the weight 4-5 times of that of the crushed material, preserving the heat for 1 hour at the temperature of 75-80 ℃, and then filling the mixture and stirring the mixture for 30-40 minutes for later use;
step three, taking 45% -50% of the stirring solution obtained in the step two, adding 50% -55% of distilled water, filling and uniformly stirring for later use;
step four, taking 97.8% -98.0% of the stirred material obtained in the step three, adding 2% -2.2% of lactic acid bacteria, and fermenting for 20-25 hours in a greenhouse with the temperature of 35-40 ℃ for later use;
step five, taking the fermentation water obtained in the step four, and discarding the clear water after the precipitation; sending the deposited sediment into a filter bag, then pumping and filtering the sediment in a vacuum pumping and filtering device, discarding the wastewater outside the filter bag, wherein the filter bag is filled with the selenium-rich scallion fibrous root fermented substance for later use;
sixthly, putting the selenium-rich scallion fibrous root fermented substance obtained in the fifth step into a heating drying furnace, and ashing for 15-20 minutes at the temperature of 150-200 ℃ to obtain an ash substance for later use;
step seven, the ashes obtained in the step six are taken and sent into edible hydrochloric acid with the weight 4-5 times of the weight of the ashes, and the ashes are soaked in an edible hydrochloric acid container for 2-3 hours; (the ratio of the edible hydrochloric acid to the water is based on ph 3) fully stirring for 10-20 minutes, precipitating, and ashing the precipitate for later use;
step eight, taking the acid-washed ashes obtained in the step seven for precipitation, putting the precipitates into purified water with the weight 2 times that of the precipitates, soaking the precipitates for 1 to 2 hours, fully stirring the precipitates for 20 to 30 minutes, precipitating the precipitates, and discharging the purified water; the step of washing with purified water is repeated for more than 3 times; then discarding the clear water of precipitation, putting the precipitate into an effective filter screen, and then putting the precipitate into a centrifuge for spin-drying, wherein the spin-dried product is reserved;
and step nine, drying the spin-dried substance obtained in the step eight in a boiling drying bed to obtain the scallion fibrous root powder with the selenium content of more than 300 mg/kg.
Preferably, the preparation process of the selenium-rich lotus seed extract in the selenium-containing edible salt prepared by utilizing the selenium-rich plants comprises the following steps:
step one, drying and crushing selenium-enriched lotus seeds into 60-120 meshes for later use;
step two, adding the crushed material obtained in the step one into a container containing alkyl glycoside aqueous solution with the weight 4-5 times of that of the crushed material, preserving the heat for 1 hour at the temperature of 70-75 ℃, and then filling and stirring for 15-20 minutes; standby;
step three, taking 45% -50% of the stirring solution obtained in the step two, adding 55% -50% of distilled water, filling and uniformly stirring for later use;
step four, taking 97.6% -98% of the stirred material obtained in the step three, adding 2% -2.4% of lactic acid bacteria, and fermenting for 20-25 hours in a greenhouse with the temperature of 35-40 ℃ for later use;
step five, taking the fermentation water obtained in the step four, and discarding the clear water after the precipitation; sending the deposited sediment into an effective filter bag, then pumping and filtering the sediment in a vacuum pumping and filtering device, removing the wastewater outside the filter bag, and keeping the selenium-rich lotus seed fermented substance in the filter bag for later use;
sixthly, putting the selenium-rich lotus seed fermented substance obtained in the fifth step into a heating drying furnace, and ashing for 15-20 minutes at the temperature of 150-200 ℃ to obtain an ash substance for later use;
step seven, the ashes prepared in the step six are taken and put into edible hydrochloric acid water with the weight 4-5 times of the weight of the ashes, and the ashes are soaked in the edible hydrochloric acid water container for 2-3 hours; (the ratio of edible hydrochloric acid and water is based on ph 3) stirring for 10-20 minutes, depositing the deposit, removing hydrochloric acid water, and ashing the deposit for use;
step eight, putting the precipitate of the acid-washed ash in the step seven into purified water 2 times the weight of the precipitate, soaking for 1-2 hours, fully stirring for 20-30 minutes, storing the precipitated precipitate, and discharging the purified water; the step of washing with purified water is repeated for more than 3 times; then discarding the clear water precipitated, putting the precipitate into an effective filter screen, and then putting the precipitate into a centrifuge for spin-drying, wherein the spin-dried product is reserved;
and step nine, drying the spin-dried substance obtained in the step eight in a boiling drying bed to obtain the lotus seed powder with the selenium content of more than 300 mg/kg.
A method for preparing selenium-containing edible salt by using selenium-rich plants comprises the following steps:
step one, taking one part of selenium-rich scallion root hair extract, and fully and uniformly stirring the selenium-rich scallion root hair extract and two parts of purified water for later use;
step two, taking the stirring water (by taking the dry powder of the extract as the measurement) obtained in the step one, accounting for 0.1-0.2% of the total amount, and fully and uniformly stirring the edible salt accounting for 99.8-99.9% of the total amount for standby;
and step three, putting the stirred material obtained in the step two into a fluidized drying bed, wherein the drying temperature is 80-90 ℃, the water content is less than or equal to 0.2%, and obtaining the selenium-containing edible salt through the steps.
And step four, detecting the selenium-containing edible salt obtained in the step three according to a method for determining selenium in GB 59.93-2007 foods, and packaging the finished product after the detection is qualified.
A method for preparing selenium-containing edible salt by using selenium-rich plants comprises the following steps:
step one, taking one part of selenium-rich lotus seed extract, and fully and uniformly stirring the selenium-rich lotus seed extract and double parts of purified water for later use;
step two, taking the stirring water (by taking the dry powder of the extract as the measurement) obtained in the step one, accounting for 0.1-0.2% of the total amount, and fully and uniformly stirring the edible salt accounting for 99.8-99.9% of the total amount for standby;
step three, putting the stirred material obtained in the step two into a fluidized drying bed, wherein the drying temperature is 80-90 ℃, the water content is less than or equal to 0.2%, and the selenium-containing edible salt is prepared through the steps;
and step four, detecting the selenium-containing edible salt obtained in the step three according to a method for determining selenium in GB 59.93-2007 foods, and packaging the finished product after the detection is qualified.
Detailed Description
The present invention will be described in further detail with reference to examples, which are illustrative of the present invention and are not to be construed as being limited thereto.
Example (b):
a selenium-containing edible salt prepared from selenium-rich plants: consists of edible salt accounting for 99.9 to 99.8 percent of the total amount and selenium-rich lotus seed extract or selenium-rich scallion root hair extract accounting for 0.1 to 0.2 percent of the total amount.
A method for preparing selenium-containing edible salt by utilizing selenium-rich plants comprises the following steps:
(1) preparing a selenium-rich scallion root hair extract and a selenium-rich lotus seed extract:
firstly, selenium-rich scallion fibrous roots are used as raw materials;
step one, cleaning, drying and crushing the selenium-rich scallion fibrous roots into 60-120 meshes; and (5) standby.
Step two, adding the crushed material obtained in the step one into a container which is 4-5 times of the weight of the water solution containing alkyl glycoside, preserving the heat for 1 hour at the temperature of 75-80 ℃, and then stirring for 30-40 minutes; and (5) standby.
Step three, taking 45% -50% of the stirring solution obtained in the step two, adding 55% -50% of distilled water, filling the mixture, and uniformly stirring; and (5) standby.
Step four, taking 98% -97.8% of the stirred material obtained in the step three, adding 2% -2.2% of lactic acid bacteria, and fermenting for 20-25 hours in a greenhouse with the temperature of 35-40 ℃; and (5) standby.
Step five, taking the fermentation water obtained in the step four, and discarding the clear water after the precipitation; sending the deposited sediment into an effective filter bag, then pumping and filtering the sediment in a vacuum pumping filtration device, removing the wastewater outside the filter bag, wherein the filter bag is filled with the selenium-rich scallion fibrous root leavening; and (5) standby.
Sixthly, putting the selenium-rich scallion fibrous root fermented substance obtained in the fifth step into a heating drying furnace, and ashing for 15-20 minutes at the temperature of 150-200 ℃; the ashes are ready for use.
Step seven, the ashes prepared in the step six are taken and put into edible hydrochloric acid water with the weight 4-5 times of the weight of the ashes, and the ashes are soaked in the edible hydrochloric acid water container for 2-3 hours; (the ratio of edible hydrochloric acid and water is based on ph 3) fully stirring for 10-20 minutes, depositing the deposit, and discharging hydrochloric acid water; and ashing the sediments for later use.
Step eight, taking the precipitate of the acid-washed ash in the step seven, putting the precipitate into purified water with the weight 2 times that of the precipitate, soaking for 1-2 hours, fully stirring for 20-30 minutes, storing the precipitated precipitate, and discharging the purified water; the step of washing with purified water is repeated for more than 3 times; then discarding the clear water of precipitation, putting the precipitate into an effective filter screen, and then putting the filter screen into a centrifuge for spin-drying; and (5) drying the product for later use.
And step nine, drying the spin-dried substance obtained in the step eight in a boiling drying bed to obtain the scallion fibrous root powder with the selenium content of more than 300 mg/kg.
Secondly, selenium-rich lotus seeds are used as raw materials;
step one, drying and crushing selenium-enriched lotus seeds into 60-120 meshes; and (5) standby.
Step two, adding the crushed material obtained in the step one into a container containing alkyl glycoside aqueous solution with the weight 4-5 times of that of the crushed material, preserving the heat for 1 hour at the temperature of 70-75 ℃, and then filling and stirring for 15-20 minutes; and (5) standby.
Step three, taking 45% -50% of the stirring solution obtained in the step two, adding 55% -50% of distilled water, filling the mixture, and uniformly stirring; and (5) standby.
Step four, taking 98% -97.6% of the stirred material obtained in the step three, adding 2% -2.4% of lactic acid bacteria, and fermenting for 20-25 hours in a greenhouse with the temperature of 35-40 ℃; and (5) standby.
Step five, taking the fermentation water obtained in the step four, and discarding the clear water after the precipitation; sending the deposited sediment into an effective filter bag, then pumping and filtering the sediment in a vacuum pumping filtration device, removing the wastewater outside the filter bag, wherein the inside of the filter bag is the selenium-rich lotus seed fermented substance; and (5) standby.
Step six, putting the selenium-rich lotus seed fermented substance obtained in the step five into a heating drying furnace, and ashing for 15-20 minutes at the temperature of 150-200 ℃; the ashes are ready for use.
Step seven, the ashes prepared in the step six are taken and put into edible hydrochloric acid water with the weight 4-5 times of the weight of the ashes, and the ashes are soaked in the edible hydrochloric acid water container for 2-3 hours; (the ratio of edible hydrochloric acid and water is based on ph 3) fully stirring for 10-20 minutes, depositing the deposit, and discharging hydrochloric acid water; and ashing the sediments for later use.
Step eight, taking the precipitate of the acid-washed ash in the step seven, putting the precipitate into purified water with the weight 2 times that of the precipitate, soaking for 1-2 hours, fully stirring for 20-30 minutes, storing the precipitated precipitate, and discharging the purified water; the step of washing with purified water is repeated for more than 3 times; then discarding the clear water of precipitation, putting the precipitate into an effective filter screen, and then putting the filter screen into a centrifuge for spin-drying; and (5) drying the product for later use.
And step nine, drying the spin-dried substance obtained in the step eight in a boiling drying bed to obtain the lotus seed powder with the selenium content of more than 300 mg/kg.
(2) And preparing the selenium-containing edible salt by utilizing the selenium-rich plants:
step one, taking 1 part of selenium-rich lotus seed extract or selenium-rich scallion root hair extract and fully and uniformly stirring the selenium-rich lotus seed extract or the selenium-rich scallion root hair extract with 2 parts of purified water; and (5) standby.
Step two, fully and uniformly stirring 0.1 to 0.2 percent of the total amount of the stirring water (by taking the dry powder of the extract as the measurement) and 99.9 to 99.8 percent of the total amount of the edible salt obtained in the step one; and (5) standby.
And step three, putting the stirred material obtained in the step two into a fluidized drying bed, wherein the drying temperature is 80-90 ℃, and the water content is less than or equal to 0.2%. The selenium-containing edible salt is prepared by the steps.
And step four, detecting the selenium-containing edible salt obtained in the step three according to a method for determining selenium in GB 59.93-2007 foods, and packaging the finished product after the detection is qualified.
Detection shows that the edible salt prepared by the method adopts selenium-rich scallion fibrous roots as raw materials, and the selenium content is 3.0mg/KG-3.8 mg/KG; the selenium-containing salt is prepared by adopting selenium-rich lotus seeds as raw materials, and the selenium content is 4.0mg/KG-4.5 mg/KG.
Some of the condition parameters referred to in this example have a range, and can be freely selected within the range according to the general knowledge of those skilled in the art; ensuring that the produced selenium-containing edible salt is within the national standard range.
In addition, the specific examples described in the present specification may differ in the names of the raw materials and the like. All equivalent or simple modifications made according to the principles described in the present patent concepts are included in the scope of protection of the present patent. Various modifications, additions and substitutions for the specific embodiments described may be made by those skilled in the art without departing from the scope of the invention as defined in the accompanying claims.
Claims (5)
1. A selenium-containing edible salt prepared by selenium-rich plants is characterized in that: the edible salt comprises 99.8-99.9% of edible salt and 0.1-0.2% of selenium-rich lotus seed extract or 0.1-0.2% of selenium-rich scallion root hair extract.
2. The selenium-containing edible salt prepared from selenium-rich plants according to claim 1, wherein: the preparation process of the selenium-rich scallion root hair extract comprises the following steps:
step one, cleaning, drying and crushing the selenium-rich scallion fibrous roots into 60-120 meshes for later use;
step two, adding the crushed material obtained in the step one into a container containing alkyl glycoside aqueous solution with the weight 4-5 times of that of the crushed material, preserving the heat for 1 hour at the temperature of 75-80 ℃, and then filling the mixture and stirring the mixture for 30-40 minutes for later use;
step three, taking 45% -50% of the stirring solution obtained in the step two, adding 50% -55% of distilled water, filling and uniformly stirring for later use;
step four, taking 97.8% -98.0% of the stirred material obtained in the step three, adding 2% -2.2% of lactic acid bacteria, and fermenting for 20-25 hours in a greenhouse with the temperature of 35-40 ℃ for later use;
step five, taking the fermentation water obtained in the step four, and discarding the clear water after the precipitation; sending the deposited sediment into a filter bag, then pumping and filtering the sediment in a vacuum pumping and filtering device, discarding the wastewater outside the filter bag, wherein the filter bag is filled with the selenium-rich scallion fibrous root fermented substance for later use;
sixthly, putting the selenium-rich scallion fibrous root fermented substance obtained in the fifth step into a heating drying furnace, and ashing for 15-20 minutes at the temperature of 150-200 ℃ to obtain an ash substance for later use;
step seven, the ashes obtained in the step six are taken and sent into edible hydrochloric acid with the weight 4-5 times of the weight of the ashes, and the ashes are soaked in an edible hydrochloric acid container for 2-3 hours; the proportion of the edible hydrochloric acid and the water is based on ph3, the mixture is fully stirred for 10 to 20 minutes for precipitation, and the precipitate is taken for ashing for later use;
step eight, taking the acid-washed ashes obtained in the step seven for precipitation, putting the precipitates into purified water with the weight 2 times that of the precipitates, soaking the precipitates for 1 to 2 hours, fully stirring the precipitates for 20 to 30 minutes, precipitating the precipitates, and discharging the purified water; the step of washing with purified water is repeated for more than 3 times; then discarding the clear water of precipitation, putting the precipitate into an effective filter screen, and then putting the precipitate into a centrifuge for spin-drying, wherein the spin-dried product is reserved;
and step nine, drying the spin-dried substance obtained in the step eight in a boiling drying bed to obtain the scallion fibrous root powder with the selenium content of more than 300 mg/kg.
3. The selenium-containing edible salt prepared from selenium-rich plants according to claim 1, wherein: the preparation process of the selenium-rich lotus seed extract comprises the following steps:
step one, drying and crushing selenium-enriched lotus seeds into 60-120 meshes for later use;
step two, adding the crushed material obtained in the step one into a container containing alkyl glycoside aqueous solution with the weight 4-5 times of that of the crushed material, preserving the heat for 1 hour at the temperature of 70-75 ℃, and then filling and stirring for 15-20 minutes; standby;
step three, taking 45% -50% of the stirring solution obtained in the step two, adding 55% -50% of distilled water, filling and uniformly stirring for later use;
step four, taking 97.6% -98% of the stirred material obtained in the step three, adding 2% -2.4% of lactic acid bacteria, and fermenting for 20-25 hours in a greenhouse with the temperature of 35-40 ℃ for later use;
step five, taking the fermentation water obtained in the step four, and discarding the clear water after the precipitation; sending the deposited sediment into an effective filter bag, then pumping and filtering the sediment in a vacuum pumping and filtering device, removing the wastewater outside the filter bag, and keeping the selenium-rich lotus seed fermented substance in the filter bag for later use;
sixthly, putting the selenium-rich lotus seed fermented substance obtained in the fifth step into a heating drying furnace, and ashing for 15-20 minutes at the temperature of 150-200 ℃ to obtain an ash substance for later use;
step seven, the ashes prepared in the step six are taken and put into edible hydrochloric acid water with the weight 4-5 times of the weight of the ashes, and the ashes are soaked in the edible hydrochloric acid water container for 2-3 hours; the proportion of edible hydrochloric acid and water is based on ph3, stirring thoroughly for 10-20 minutes, depositing the deposit, discharging hydrochloric acid water, ashing the deposit for use;
step eight, putting the precipitate of the acid-washed ash in the step seven into purified water 2 times the weight of the precipitate, soaking for 1-2 hours, fully stirring for 20-30 minutes, storing the precipitated precipitate, and discharging the purified water; the step of washing with purified water is repeated for more than 3 times; then discarding the clear water precipitated, putting the precipitate into an effective filter screen, and then putting the precipitate into a centrifuge for spin-drying, wherein the spin-dried product is reserved;
and step nine, drying the spin-dried substance obtained in the step eight in a boiling drying bed to obtain the lotus seed powder with the selenium content of more than 300 mg/kg.
4. A method for preparing selenium-containing edible salt by utilizing selenium-rich plants is characterized by comprising the following steps: comprises the following steps:
step one, taking one part of selenium-rich scallion root hair extract, and fully and uniformly stirring the selenium-rich scallion root hair extract and two parts of purified water for later use;
step two, taking the stirring water obtained in the step one, and fully and uniformly stirring edible salt accounting for 0.1-0.2% of the total amount and 99.8-99.9% of the total amount by taking the dry powder of the extract as a measure for standby;
and step three, putting the stirred material obtained in the step two into a fluidized drying bed, wherein the drying temperature is 80-90 ℃, and the moisture is less than or equal to 0.2%, so as to prepare the selenium-containing edible salt through the steps.
And step four, detecting the selenium-containing edible salt obtained in the step three according to a method for determining selenium in GB 59.93-2007 foods, and packaging the finished product after the detection is qualified.
5. A method for preparing selenium-containing edible salt by utilizing selenium-rich plants is characterized by comprising the following steps: comprises the following steps:
step one, taking one part of selenium-rich lotus seed extract, and fully and uniformly stirring the selenium-rich lotus seed extract and double parts of purified water for later use;
step two, taking the stirring water obtained in the step one, and fully and uniformly stirring edible salt accounting for 0.1-0.2% of the total amount and 99.8-99.9% of the total amount by taking the dry powder of the extract as a measure for standby;
step three, putting the stirred material obtained in the step two into a fluidized drying bed, wherein the drying temperature is 80-90 ℃, the water content is less than or equal to 0.2%, and the selenium-containing edible salt is prepared through the steps;
and step four, detecting the selenium-containing edible salt obtained in the step three according to a method for determining selenium in GB 59.93-2007 foods, and packaging the finished product after the detection is qualified.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105077163A (en) * | 2015-07-19 | 2015-11-25 | 中盐榆林盐化有限公司 | Selenium-enriched salt and preparation method thereof |
| CN106136198A (en) * | 2016-07-15 | 2016-11-23 | 重庆市盐业（集团）有限公司 | Selenium salt and its preparation method and application |
| CN106722773A (en) * | 2017-01-16 | 2017-05-31 | 中盐新干盐化有限公司 | A kind of bioactivity selenium-rich salt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077163A (en) * | 2015-07-19 | 2015-11-25 | 中盐榆林盐化有限公司 | Selenium-enriched salt and preparation method thereof |
| CN106136198A (en) * | 2016-07-15 | 2016-11-23 | 重庆市盐业（集团）有限公司 | Selenium salt and its preparation method and application |
| CN106722773A (en) * | 2017-01-16 | 2017-05-31 | 中盐新干盐化有限公司 | A kind of bioactivity selenium-rich salt and preparation method thereof |
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