CN111713682A - Preparation method of colored salt and colored salt product - Google Patents
Preparation method of colored salt and colored salt product Download PDFInfo
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- CN111713682A CN111713682A CN202010601488.9A CN202010601488A CN111713682A CN 111713682 A CN111713682 A CN 111713682A CN 202010601488 A CN202010601488 A CN 202010601488A CN 111713682 A CN111713682 A CN 111713682A
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- salt
- alcohol
- colored salt
- pigment
- colored
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- 150000003839 salts Chemical class 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000000049 pigment Substances 0.000 claims abstract description 36
- 239000000243 solution Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000002244 precipitate Substances 0.000 claims abstract description 8
- 238000001556 precipitation Methods 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 40
- 239000011780 sodium chloride Substances 0.000 claims description 20
- 235000019804 chlorophyll Nutrition 0.000 claims description 8
- 229930002875 chlorophyll Natural products 0.000 claims description 8
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 8
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims description 8
- 229960005375 lutein Drugs 0.000 claims description 8
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 claims description 8
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 claims description 8
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 claims description 7
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 claims description 7
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 claims description 7
- SEBIKDIMAPSUBY-JAUCNNNOSA-N Crocin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C=CC=C(/C)C(=O)OC3OC(COC4OC(CO)C(O)C(O)C4O)C(O)C(O)C3O SEBIKDIMAPSUBY-JAUCNNNOSA-N 0.000 claims description 7
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 235000009132 capsorubin Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 235000012658 paprika extract Nutrition 0.000 claims description 7
- 239000001688 paprika extract Substances 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 235000012680 lutein Nutrition 0.000 claims description 6
- 239000001656 lutein Substances 0.000 claims description 6
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 244000300264 Spinacia oleracea Species 0.000 claims description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 235000005881 Calendula officinalis Nutrition 0.000 claims description 2
- 244000124209 Crocus sativus Species 0.000 claims description 2
- 235000015655 Crocus sativus Nutrition 0.000 claims description 2
- 240000000785 Tagetes erecta Species 0.000 claims description 2
- 235000013974 saffron Nutrition 0.000 claims description 2
- 239000004248 saffron Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 12
- 239000000463 material Substances 0.000 abstract description 7
- 239000002245 particle Substances 0.000 abstract description 4
- 238000011084 recovery Methods 0.000 abstract 1
- 239000000284 extract Substances 0.000 description 14
- 238000002156 mixing Methods 0.000 description 10
- 238000010298 pulverizing process Methods 0.000 description 5
- 238000007873 sieving Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 238000002288 cocrystallisation Methods 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- MKYNHKOAYQRSBD-UHFFFAOYSA-N dioxouranium;nitric acid Chemical compound O=[U]=O.O[N+]([O-])=O.O[N+]([O-])=O MKYNHKOAYQRSBD-UHFFFAOYSA-N 0.000 description 3
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 3
- 235000019341 magnesium sulphate Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000012847 fine chemical Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008210 xanthophylls Nutrition 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004530 micro-emulsion Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229940034610 toothpaste Drugs 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
- A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of colored salt and a colored salt product, wherein the preparation method of the colored salt comprises the following steps: adding an alcohol solution of pigment into saturated brine; heating and stirring, and filtering after precipitation; the precipitate obtained by filtration is dried to obtain a colored salt. The method has simple process, and the prepared colored salt has uniform particles, uniform color, high purity and high material recovery rate.
Description
Technical Field
The invention relates to the technical field of salt preparation, in particular to a preparation method of colored salt and a colored salt product obtained by the preparation method.
Background
The color salt is one of fine chemical products with high added value in salt products, and has the advantages of wide application, higher price and large market demand. The colored salt can be roughly divided into the following two types according to the application and the preparation method: natural color salt and artificial color salt.
The color salt is one of fine chemical products with high added value in salt products, and has wide application: 1) the product can be widely applied to products such as shampoo, shower gel, hand sanitizer, microemulsion baby oil, facial cleanser, salt white toothpaste, mouthwash, deodorant soap, W/O cream, mineral bath salt, hot spring bath salt, explosion salt, crystal foot powder, fragrant bath salt, wheat protein skin-tendering salt oil-immersed cream, cappuccino double-layer no-clean spray hair conditioner, water-outlet cream, exfoliating shower gel and the like; 2) the colored salt lamp is used for making ornamental craft gifts and the like; 3) the colored salt can also be used as flavoring for special food materials.
The traditional color salt is prepared from natural color salt and artificial color salt. The natural color salt is mainly related to the geological structure of a production area and the mineral content in the color salt, is more representative of himalaya red salt, Hawaii black salt and the like, is greatly limited by regions and ore bodies and belongs to non-renewable resources. The artificial color salt is mainly used for achieving the purpose of dyeing by extracting pigments and then physically mixing the pigments with granular salt, but the physical mixing method has the following defects: because the salt particles are fine and large in amount, the salt particles cannot be uniformly dyed simply through physical mixing, and the material loss is large, so that the method is not beneficial to industrial production.
Chinese patent application publication No. CN109998083A describes "a plant color salt product and a production method thereof", wherein the technical scheme described in the patent document uses salt as a main material, treats plant organs rich in pigment to obtain natural extracts of anthocyanin, lutein, chlorophyll and the like with bright color, and uses the natural extracts as an auxiliary material, and adds color strengthening factors and auxiliary materials to prepare the color salt with bright color. According to the technical scheme, the color degree of the color salt can be improved through the color-sharing and compounding effects, but the method still prepares the color salt through a physical mixing method, and the defect of physical mixing can not be solved.
Disclosure of Invention
The first purpose of the invention is to provide a preparation method of color salt, which improves the color uniformity of the color salt and the yield of materials in a 'co-crystallization' mode.
It is a second object of the present invention to provide a colored salt obtained by the above-mentioned preparation method.
In order to achieve the first object, the present invention provides a method for preparing a color salt, comprising the steps of: adding alcohol solution of edible pigment into saturated brine; heating and stirring, and filtering after precipitation; the precipitate obtained by filtration is dried to obtain a colored salt.
In a further scheme, the edible pigment is a plant pigment.
Preferably, the plant pigment is at least one of chlorophyll, lutein, crocin and capsorubin.
The further scheme is that the chlorophyll is obtained by leaching spinach leaves with alcohol; the xanthophyll is obtained by extracting flos Tagetis Erectae with ethanol; crocin is obtained by extracting stigma croci with ethanol; capsorubin is obtained by extracting mature red pepper fruits with alcohol.
The further proposal is that the concentration of the alcohol in the alcohol solution of the edible pigment is 92 percent to 99 percent.
The further scheme is that the mass ratio of the saturated brine to the alcohol solution of the pigment is 1: 0.7-1: 4.
in a further proposal, the temperature of the liquid is kept between 40 and 45 ℃ in the heating and stirring step.
In order to achieve the second object, the present invention provides a colored salt product obtained by the above preparation method.
In a further aspect, a colored salt product comprises: according to the mass percentage, 95-98% of sodium chloride, 1.5-5% of pigment and 0.5-1.2% of water.
The invention has the beneficial effects that: (1) according to the invention, by utilizing the characteristic that sodium chloride is insoluble in alcohol, an alcohol solution of edible pigment is added into refined saturated brine, a large amount of sodium chloride can be separated out, the ethanol volatilizes through heating and stirring, the pigment is continuously separated out while the sodium chloride is separated out, the sodium chloride and the pigment are combined to form a colored precipitate, and the colored salt obtained through filtering and drying has uniform particles and uniform color;
(2) the method does not need to add any anticaking agent, and the obtained colored salt has high purity and less impurities;
(3) experiments show that the yield of the sodium chloride in the method reaches 35-60%, and the yield of the pigment reaches 55-80%.
(4) The invention is easy for mass production, and the ethanol can be recycled by the device.
Detailed Description
The invention provides a preparation method of colored salt, which specifically comprises the following steps:
(1) taking 1 part of refined saturated brine and 1 part of alcohol extraction solution of edible pigment;
(2) slowly adding the alcohol extraction solution of the edible pigment into the refined saturated brine;
(3) slowly heating, stirring and mixing for a period of time, controlling the heating temperature of the liquid at 40-45 ℃ until the color precipitation is complete;
(4) filtering, drying, pulverizing, and sieving to obtain colored salt.
The refined saturated brine is extracted from brine supply center refined brine of Fuda salinization Co, Jiangxi, wherein the NaCl content is 310-.
Example one
Preparation of Green salt
(1) Taking 1 part of 100mL of refined saturated brine and 1 part of 100mL of alcohol solution of chlorophyll extract, wherein the concentration of alcohol is 97.5 percent, and in the invention, the concentration of alcohol refers to the content (mass fraction) of ethanol in the alcohol;
(2) slowly adding alcohol solution of chlorophyll extract into refined saturated brine;
(3) slowly heating, stirring and mixing for half an hour, controlling the heating temperature of the liquid to be 40 ℃, and waiting for complete precipitation;
(4) filtering the precipitate, drying, pulverizing, and sieving to obtain green salt.
Preferably, the alcoholic solution of chlorophyll extract is obtained by extracting leaves of spinach with alcohol.
The content of sodium chloride in the green salt prepared by the method is 96.4%, the content of pigment is 2.8%, the content of water is 0.8%, the sodium chloride and the pigment are cocrystallized, the color of the green salt is uniform, the yield of the sodium chloride is 41.6%, and the yield of the pigment is 61.3%.
Example two
Preparation of yellow salt
(1) Taking 1 part of 100mL of refined saturated brine and 1 part of 200mL of alcoholic solution of lutein extract, wherein the concentration of alcohol is 95.5%;
(2) slowly adding the alcohol solution of the lutein extract into the refined saturated brine;
(3) slowly heating, stirring and mixing for half an hour, controlling the heating temperature of the liquid to be 40 ℃, and waiting for complete precipitation;
(4) filtering the precipitate, drying, pulverizing, and sieving to obtain green salt.
Preferably, the alcoholic solution of the above xanthophyll extract is obtained by alcohol extraction of marigold.
The content of sodium chloride in the yellow salt prepared by the method is 96.3%, the content of pigment is 2.9%, the content of water is 0.8%, the sodium chloride and the pigment achieve cocrystallization, the color of the yellow salt is uniform, the yield of the sodium chloride is 38.4%, and the yield of the pigment is 58.5%.
EXAMPLE III
Preparation of Red salt
(1) Collecting 1 part of 100mL refined saturated brine and 1 part of 300mL crocin extract alcohol solution, wherein the alcohol concentration is 98.7%;
(2) slowly adding crocin extract alcoholic solution into refined saturated brine;
(3) slowly heating, stirring and mixing for half an hour, controlling the heating temperature of the liquid to be 43 ℃, and waiting for complete precipitation;
(4) filtering the precipitate, drying, pulverizing, and sieving to obtain green salt.
Preferably, the alcoholic solution of crocin extract is obtained by extracting saffron with alcohol.
The red salt prepared by the method has the sodium chloride content of 97.2 percent, the pigment content of 1.9 percent and the water content of 0.9 percent, and the sodium chloride and the pigment achieve cocrystallization, the red salt has uniform color, the sodium chloride yield reaches 41.1 percent, and the pigment yield reaches 61.3 percent.
Example four
Preparation of Red salt
(1) Taking 1 part of 100mL of refined saturated brine and 1 part of 400mL of alcohol solution of capsorubin extract, wherein the concentration of the alcohol is 92.5%;
(2) slowly adding the alcohol solution of capsorubin extract into refined saturated brine;
(3) slowly heating, stirring and mixing for half an hour, controlling the heating temperature of the liquid to be 40 ℃, and waiting for complete precipitation;
(4) filtering the precipitate, drying, pulverizing, and sieving to obtain green salt.
Preferably, the alcoholic solution of the above capsorubin extract is obtained by alcohol extraction of mature red pepper fruits.
The red salt prepared by the method has the sodium chloride content of 96.2 percent, the pigment content of 3.0 percent and the water content of 0.8 percent, and the sodium chloride and the pigment are cocrystallized, so that the red salt has uniform color, the sodium chloride yield reaches 39.2 percent and the pigment yield reaches 58.9 percent.
Finally, it should be emphasized that the above-described preferred embodiments of the present invention are merely examples of implementations, rather than limitations, and that many variations and modifications of the invention are possible to those skilled in the art, without departing from the spirit and scope of the invention.
Claims (9)
1. The preparation method of the colored salt is characterized by comprising the following steps of:
adding alcohol solution of edible pigment into saturated brine;
heating and stirring, and filtering after precipitation;
and drying the precipitate obtained by filtering to obtain the colored salt.
2. The method of claim 1, wherein:
the edible pigment is plant pigment.
3. The method of claim 2, wherein:
the plant pigment is at least one of chlorophyll, lutein, crocin and capsorubin.
4. The method of claim 3, wherein:
the chlorophyll is obtained by leaching spinach leaves with alcohol;
the lutein is obtained by leaching marigold with alcohol;
the crocin is obtained by extracting saffron with alcohol;
the capsorubin is obtained by extracting mature red pepper fruits with alcohol.
5. The method of claim 1, wherein:
the concentration of the alcohol in the alcohol solution of the edible pigment is 92-99%.
6. The method of claim 1, wherein:
the mass ratio of the saturated brine to the alcoholic solution of the edible pigment is 1: 0.7-1: 4.
7. the method of preparing a colored salt according to any one of claims 1 to 6, wherein:
in the heating and stirring step, the liquid temperature is kept between 40 and 45 ℃.
8. A colored salt preparation obtained by the method for producing a colored salt according to any one of claims 1 to 7.
9. The colored salt article of claim 8, wherein:
the colored salt article comprises: according to the mass percentage, 95-98% of sodium chloride, 1.5-4% of edible pigment and 0.5-1.2% of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010601488.9A CN111713682A (en) | 2020-06-28 | 2020-06-28 | Preparation method of colored salt and colored salt product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010601488.9A CN111713682A (en) | 2020-06-28 | 2020-06-28 | Preparation method of colored salt and colored salt product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111713682A true CN111713682A (en) | 2020-09-29 |
Family
ID=72569354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010601488.9A Pending CN111713682A (en) | 2020-06-28 | 2020-06-28 | Preparation method of colored salt and colored salt product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111713682A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020090194A (en) * | 2002-10-30 | 2002-11-30 | 도대홍 | Production of colored and flavored table salt |
| JP2007145945A (en) * | 2005-11-25 | 2007-06-14 | San Akuteisu:Kk | Method for producing anthocyanin-based pigment |
| JP2007191683A (en) * | 2005-10-07 | 2007-08-02 | Yasumasa Tsukuda | Food containing nasunine or the like and method for producing the same |
| JP2015174858A (en) * | 2014-03-18 | 2015-10-05 | 理研ビタミン株式会社 | pepper dye extract |
| JP2015229610A (en) * | 2014-06-04 | 2015-12-21 | 進 池田 | Salt production method |
| CN107927702A (en) * | 2017-11-06 | 2018-04-20 | 云南省盐业有限公司 | A kind of natural seven-color nourishing salt |
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