CN110771857A - 一种海蓬子增鲜盐及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种海蓬子增鲜盐及其制作方法，它由10％的速溶海蓬子粉、64.8％的食盐、20％的味精、1.2％的5’‑呈味核苷酸二钠、1％的L‑天门冬氨酸钠、1％的甘氨酸、1％的L‑丙氨酸、0.5％的琥珀酸二钠和0.5％的二氧化硅组成。它的制作方法是将新鲜海蓬子洗净后榨汁、过滤，真空浓缩到30‑35％浓度后喷雾干燥，得到速溶海蓬子粉，再将速溶海蓬子粉与粉碎后的食盐、食品添加剂按照比例混合均匀，然后包装，比普通海蓬子盐的溶解度高，还同时具有增鲜、增味作用。
Description
技术领域
本发明属于一种以海蓬子为原料的复合调味料及其制作方法。
背景技术
海蓬子又名海芦笋，为藜科植物盐角草的全草，是生长在海滩、盐碱滩涂沙地，有梗无叶的绿色植物，生长期约220天，其中有50～60天可以保持青嫩鲜绿枝茎。
海蓬子中富含有人体必需的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。海蓬子中含有丰富的胡萝卜素，其含量超过普通蔬菜的40倍，维生素C的含量也非常丰富，是大白菜的2倍，具有利尿、抗坏血病的药用价值。此外，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。种子成熟后，可榨油，油质富含亚油酸，是食用与药用化工的高级原料。除了上述经济价值之外，海蓬子更重要的功用是它能把海滩涂和荒废地改造成宝地，并控制土地沙漠化，变害为利，能够解决沿海地区的环保生态问题并改善当地的农业结构。因此，开发海莲子工程项目具有重大的社会效益和经济效益。
现有的海蓬子盐常用的工艺是将新鲜海蓬子干燥后直接粉碎，再按比例与食盐混合，但这种工艺得到的海蓬子盐存在食用盐与海蓬子粉的溶解度差、味道单一等问题。市场上缺少一种溶解度好，且同时具有增鲜、增味作用的海蓬子增鲜盐。
发明内容
为了让海蓬子盐溶解度好，又同时具有增鲜、增味作用，本发明提供一种海蓬子增鲜盐及其制作方法。
本发明解决其技术问题所采用的技术方案是：将新鲜海蓬子洗净后榨汁、过滤，真空浓缩到30-35％浓度后喷雾干燥，得到速溶海蓬子粉。再将速溶海蓬子粉与粉碎后的食盐、食品添加剂按照比例混合均匀，然后包装。
本发明的有益效果是，比普通海蓬子盐的溶解度高，还同时具有增鲜、增味作用。
具体实施方案
1、清洗。将新鲜采摘的海蓬子通过连续式自动清洗机清洗干净。
2、榨汁。使用大型螺旋榨汁机，将清洗后的海蓬子榨汁。
3、过滤。将榨好的海蓬子汁通过过滤器，过滤掉汁中的残渣。
4、真空浓缩。将过滤后的海蓬子汁通过真空浓缩器，浓缩至30-35％浓度。真空浓缩器的真空度680～700毫米汞柱，浓缩温度在40-50℃之间。
5、喷雾干燥。将浓缩后的海蓬子浓缩汁经过喷雾干燥机，干燥得到粒度40-50微米之间、水分含量1.5-2％之间的速溶海蓬子粉。为保证海蓬子中的营养物质避免因为高温而流失，喷雾干燥器的干燥温度应在110-120℃之间。
6、颗粒辅料粉碎。将食盐、味精、5’-呈味核苷酸二钠、L-天门冬氨酸钠、甘氨酸、L-丙氨酸、琥珀酸二钠用粉碎机分别粉碎至粒度为150-180微米之间的粉状。
7、混合。使用混合机将速溶海蓬子粉与各辅料按照配料比例混合均匀，得到海蓬子增鲜盐。配料比例为：速溶海蓬子粉10％、食盐64.8％、味精20％、5’-呈味核苷酸二钠1.2％、L-天门冬氨酸钠1％、甘氨酸1％、L-丙氨酸1％、琥珀酸二钠0.5％、二氧化硅0.5％。
8、包装。按照销售需要对产品进行包装。
Claims (1)
1.一种海蓬子增鲜盐及其制作方法，其特征在于：该海蓬子增鲜盐由10％的速溶海蓬子粉、64.8％的食盐、20％的味精、1.2％的5’-呈味核苷酸二钠、1％的L-天门冬氨酸钠、1％的甘氨酸、1％的L-丙氨酸、0.5％的琥珀酸二钠和0.5％的二氧化硅组成。其制作方法是：将新鲜海蓬子洗净后榨汁、过滤，真空浓缩到30-35％浓度后喷雾干燥，得到速溶海蓬子粉，再将速溶海蓬子粉与粉碎后的食盐、食品添加剂按照比例混合均匀，然后包装。
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