CN111802621A - Selenium-rich edible salt and preparation method thereof - Google Patents
Selenium-rich edible salt and preparation method thereof Download PDFInfo
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- 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
- 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
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- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
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- Polymers & Plastics (AREA)
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Abstract
The invention discloses a preparation method of selenium-rich edible salt, which comprises the following steps: (1) mixing sodium chloride saturated brine and a selenium-rich plant extract according to a mass ratio of 1000: pumping the mixture into an evaporative crystallization system for 0.5-2 cycles, and performing continuous crystallization to obtain selenium-rich edible salt crystal slurry; (2) and centrifuging, drying and screening the selenium-rich edible salt crystal slurry to obtain a selenium-rich edible salt finished product. The preparation method of the selenium-rich edible salt provided by the invention adopts sodium chloride saturated brine and a selenium-rich plant extract as raw materials, and adopts triple effect evaporation crystallization, wherein the sodium chloride saturated brine is firstly crystallized to form crystal nuclei, and organic selenium components can enter the inside of sodium chloride crystals in the crystallization process of the sodium chloride saturated brine to form a stable selenium-rich salt product; the sodium chloride crystal nucleus stops growing through the circulating filler, and the organic selenium can be uniformly distributed in the sodium chloride crystal, so that the product quality is more stable. The invention also provides the selenium-rich edible salt prepared by the preparation method.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to selenium-rich edible salt and a preparation method thereof.
Background
Selenium can enhance the recognition capability of the immune system to viruses, foreign bodies and pathological changes in vivo, improve the cell proliferation, antibody synthesis and antibody level in blood of the immune system, and improve the phagocytic and bactericidal capability of cells of the immune system, thereby improving the immune function of the organism and fundamentally improving the resistance to diseases. Selenium can inhibit carcinogenesis of various carcinogenic substances, and can form an internal environment for inhibiting division and proliferation of cancer cells in vivo. After cancer operation, selenium supplement can obviously control the disease deterioration, relieve the toxic and side effects of chemotherapy and radiotherapy and help the anticancer drugs to improve the curative effect. The selenium supplement for patients with myocardial infarction can promote the improvement of cardiac function index. Selenium supplement can lower blood viscosity, lower blood lipid, lower cholesterol, triglyceride and low density lipoprotein levels, increase high density lipoprotein level, and reduce thrombosis. The effect of selenium on the human body was initially discovered from the demonstration that selenium has a strong protective effect on the liver. The human liver is a selenium bank, and the selenium concentration in the liver is obviously higher than that in other tissues and organs. Selenium is a major protective factor for nutritional hepatic necrosis. The more severe the liver disease, the lower the blood selenium content. Selenium can be used for preventing and treating hepatitis and fatty liver.
At present, the main intake mode of selenium for the people in China is to take selenium-rich health care products, which are inconvenient to take in daily life or easily cause inorganic selenium poisoning caused by excessive selenium supplement. Therefore, the edible salt containing selenium element is produced, and the selenium-rich edible salt mainly existing in the current market generally adopts a preparation method of simply mixing the selenium-rich raw material powder with the edible salt to finally prepare the selenium-rich edible salt, but because the selenium-rich raw material powder and the edible salt have larger difference in physical properties, such as specific gravity, granularity, hygroscopicity, fluidity and the like, the selenium-rich edible salt products are in a uniformly mixed state when leaving a factory, but the selenium-rich raw material powder added into the edible salt through simple mechanical mixing is still possible to be separated in the long-term storage and transportation process and the use process of consumers, so that the products are in a non-uniform state; in addition, in order to satisfy the daily intake of selenium by ingestion of edible salt, it is generally necessary to increase the amount of selenium-rich raw material powder to be added, and in such a case, the selenium-rich raw material powder generally contains components that are liable to absorb moisture, such as proteins and fats, which also increases the risk of deterioration in sensory quality of the selenium-rich salt.
Disclosure of Invention
The invention aims to overcome the technical defects, and the first aspect of the invention aims to provide a preparation method of selenium-rich edible salt, which enables selenium to be uniformly distributed in the edible salt, has more stable product quality, is rich in selenium element, is more beneficial to human health when being eaten, and solves the technical problem of non-uniformity of the selenium-rich edible salt product prepared by simple mechanical mixing in the prior art; the second aspect of the invention aims to provide the selenium-rich edible salt prepared by the method.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides a preparation method of selenium-rich edible salt, which comprises the following steps:
s1, mixing the saturated sodium chloride brine with the selenium-rich plant extract according to a mass ratio of 1000: pumping the mixture into an evaporative crystallization system for 0.5-2 cycles, and performing continuous crystallization to obtain selenium-rich edible salt crystal slurry;
s2, centrifuging, drying and screening the selenium-rich edible salt crystal slurry to obtain a selenium-rich edible salt finished product;
wherein the evaporative crystallization system is a three-effect evaporative crystallization system, the temperature of the first-effect evaporative crystallization is 36-39 ℃, and the vacuum degree is-0.095-0.090 MPa; the temperature of the second-effect evaporative crystallization is 55-60 ℃, and the vacuum degree is-0.095 to-0.090 MPa; the temperature of the third effect evaporative crystallization is 65-70 ℃, and the vacuum degree is-0.095 to-0.090 MPa.
In a second aspect, the invention provides selenium-rich edible salt prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
1. the preparation method of the selenium-rich edible salt provided by the invention adopts sodium chloride saturated brine and a selenium-rich plant extract as raw materials, and adopts triple effect evaporation crystallization, wherein the sodium chloride saturated brine is firstly crystallized to form crystal nuclei, and organic selenium components can enter the inside of sodium chloride crystals in the crystallization process of the sodium chloride saturated brine to form a stable selenium-rich salt product; the sodium chloride crystal nucleus stops growing through the circulating filler, the organic selenium can be uniformly distributed in the sodium chloride crystal, the product quality is more stable, and the problem that the product is in an uneven state due to large difference of the organic selenium component and the edible salt in physical properties such as specific gravity, granularity, hygroscopicity and fluidity can be avoided;
2. the selenium-rich edible salt takes the selenium-rich plant extract as a selenium source, contains selenium as organic selenium, and has the characteristics of stability and easy absorption; and the product prepared by taking the selenium-rich plant extract and the sodium chloride saturated brine as raw materials has smaller granularity, is easier to dissolve and disperse in the cooking and seasoning process, and has better service performance.
Drawings
FIG. 1 is a process flow chart of the invention for preparing selenium-rich edible salt.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments and the accompanying drawings. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Fig. 1 is a process flow diagram for preparing selenium-rich edible salt, and as shown in fig. 1, the invention provides a preparation method of selenium-rich edible salt, which comprises the following steps:
(1) mixing sodium chloride saturated brine and a selenium-rich plant extract according to a mass ratio of 1000: pumping the mixture into an evaporative crystallization system for 0.5-2 cycles, and performing continuous crystallization to obtain selenium-rich edible salt crystal slurry;
(2) centrifuging, drying and screening the selenium-rich edible salt crystal slurry to obtain a selenium-rich edible salt finished product;
wherein the evaporative crystallization system is a three-effect evaporative crystallization system, the temperature of the first-effect evaporative crystallization is 36-39 ℃, and the vacuum degree is-0.095-0.090 MPa; the temperature of the second-effect evaporative crystallization is 55-60 ℃, and the vacuum degree is-0.095 to-0.090 MPa; the temperature of the third effect evaporative crystallization is 65-70 ℃, and the vacuum degree is-0.095 to-0.090 MPa.
In the embodiment of the invention, in the step (1), the saturated brine of sodium chloride is saturated brine of well and mine salt or saturated brine obtained by filtering and refining sea salt.
In the embodiment of the invention, the selenium-rich plant extract is prepared by the following method:
(1a) cleaning, crushing and grinding selenium-rich plants to obtain an enzymolysis raw material;
(1b) uniformly mixing the enzymolysis raw material with water, adjusting the pH value to be neutral, adding a complex enzyme, continuously stirring, and carrying out enzymolysis for 2.5-3.5 hours at the temperature of 48-52 ℃ to obtain an enzymolysis liquid; the compound enzyme consists of protease, amylase and pectinase;
(1c) inactivating the enzymolysis solution and filtering to obtain the selenium-rich plant extract.
In the embodiment of the present invention, in the step (1a), the selenium-rich plant may be selenium-rich plants such as selenium-rich potato, selenium-rich malt, selenium-rich tea, or selenium-rich wheat, and the specific species thereof in the present invention is not further limited, and those skilled in the art may select the selenium-rich plants according to actual situations.
In the embodiment of the invention, in the step (1a), the selenium-rich plants are ground to 500-1500 meshes, so that the selenium-rich plants can be more sufficiently hydrolyzed by enzyme catalysis, and the time of enzyme catalysis is reduced.
In the embodiment of the invention, in the step (1b), the enzymolysis raw material and water are mixed according to the mass ratio of 1: 4-6, and mixing uniformly.
In the embodiment of the invention, in the step (1b), the addition amount of the complex enzyme is 0.9-1.1% of the mass of the enzymolysis raw material, so that higher enzymolysis activity is ensured, and the enzymolysis reaction is fully carried out.
In the embodiment of the invention, in the step (1b), the compound enzyme is prepared from protease, amylase and pectinase according to a weight ratio of 1: 0.8-1.2: 0.1 to 0.3.
In the embodiment of the invention, in the step (1c), the enzymolysis solution is heated at 110-120 ℃ for 3-5 s for inactivation.
In the embodiment of the invention, in the step (1c), the selenium content in the selenium-rich plant extracting solution is more than or equal to 400 ppm.
In order to further improve the content of selenium in the edible salt and avoid the possibility of adding excessive selenium to increase segregation, in some preferred embodiments of the invention, in the step (1), the mass ratio of the sodium chloride saturated brine to the selenium-rich plant extract is 1000: and (1) circularly pumping into an evaporative crystallization system.
In the embodiment of the present invention, in step (1), the evaporator in the evaporative crystallization system is a three-effect continuous evaporator, and those skilled in the art can select a suitable evaporator according to actual needs, which is not further limited by the present invention.
In order to make the sodium chloride and the selenium can be more uniformly blended and crystallized, in some preferred embodiments of the invention, in the step (1), the temperature of the first effect evaporative crystallization is 37.5 ℃, and the vacuum degree is-0.091 MPa; the temperature of the second-effect evaporative crystallization is 55-60 ℃, and the vacuum degree is-0.091 MPa; the temperature of the third effect evaporation crystallization is 65-70 ℃, and the vacuum degree is-0.091 MPa.
In the embodiment of the present invention, in the step (2), the centrifugal separation speed and time may be adjusted by those skilled in the art according to actual conditions, as long as the moisture in the selenium-rich edible salt crystal slurry can be sufficiently removed, which is not further limited by the present invention.
In the embodiment of the present invention, in the step (2), a person skilled in the art may select a drying mode according to actual conditions, but in order to obtain a finished selenium-rich edible salt product with a relatively ideal moisture content (in the present invention, the moisture content of the finished selenium-rich edible salt product is less than or equal to 3%), a vibrated fluidized bed is adopted for drying in the embodiment of the present invention.
The embodiment of the invention also provides the selenium-rich edible salt prepared by the preparation method.
In order to further illustrate the present invention, the following examples are given to further illustrate the present invention. The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified; materials, reagents and the like used in examples of the present invention are commercially available unless otherwise specified.
Example 1:
the embodiment 1 of the invention provides a preparation method of selenium-rich edible salt, which comprises the following steps:
(1) preparing a selenium-rich plant extracting solution: cleaning selenium-rich plants, grinding the selenium-rich plants to 1500 meshes after crushing, and obtaining enzymolysis raw materials; mixing an enzymolysis raw material and water according to a mass ratio of 1: 5, after uniformly mixing, adjusting the pH to be neutral, adding a complex enzyme accounting for 1% of the mass of the enzymolysis raw materials, continuously stirring, and carrying out enzymolysis for 3 hours at the temperature of 50 ℃ to obtain an enzymolysis liquid; the compound enzyme is prepared from protease, amylase and pectinase according to the weight ratio of 1: 1: 0.2; heating the enzymolysis liquid at 115 ℃ for 3-5 s for inactivation, filtering and concentrating to obtain a selenium-rich plant extracting solution with the selenium content being more than or equal to 400 ppm;
(2) mixing sodium chloride saturated brine and a selenium-rich plant extract according to a mass ratio of 1000: 1, circularly pumping the mixture into a three-effect evaporation crystallization system for continuous crystallization to obtain selenium-rich edible salt crystal serous fluid; wherein, in the three-effect evaporative crystallization system, the temperature of the first-effect evaporative crystallization is 37.5 ℃, and the vacuum degree is-0.091 MPa; the temperature of the second-effect evaporative crystallization is 58 ℃, and the vacuum degree is-0.091 MPa; the temperature of the third effect evaporation crystallization is 67 ℃, and the vacuum degree is-0.091 MPa;
(3) and dehydrating the selenium-rich edible salt crystal slurry by a centrifugal machine, drying by a vibrating fluidized bed and screening to obtain a selenium-rich edible salt finished product.
Example 2:
the embodiment 2 of the invention provides a preparation method of selenium-rich edible salt, which comprises the following steps:
(1) preparing a selenium-rich plant extracting solution: cleaning selenium-rich plants, grinding the selenium-rich plants to 1000 meshes after crushing, and obtaining enzymolysis raw materials; mixing an enzymolysis raw material and water according to a mass ratio of 1: 4, after uniformly mixing, adjusting the pH value to be neutral, adding a complex enzyme accounting for 0.9 percent of the mass of the enzymolysis raw material, continuously stirring, and carrying out enzymolysis for 3.5 hours at the temperature of 48 ℃ to obtain an enzymolysis liquid; the compound enzyme is prepared from protease, amylase and pectinase according to the weight ratio of 1: 0.8: 0.1; heating the enzymolysis liquid at 110 ℃ for 3-5 s for inactivation, filtering and concentrating to obtain a selenium-rich plant extracting solution with the selenium content of more than or equal to 400 ppm;
(2) mixing sodium chloride saturated brine and a selenium-rich plant extract according to a mass ratio of 1000: 0.5 circularly pumping into a triple-effect evaporation crystallization system for continuous crystallization to obtain selenium-rich edible salt crystal serous fluid; wherein, in the three-effect evaporative crystallization system, the temperature of the first-effect evaporative crystallization is 37.5 ℃, and the vacuum degree is-0.091 MPa; the temperature of the second-effect evaporative crystallization is 55 ℃, and the vacuum degree is-0.091 MPa; the temperature of the third effect evaporation crystallization is 65 ℃, and the vacuum degree is-0.091 MPa;
(3) and dehydrating the selenium-rich edible salt crystal slurry by a centrifugal machine, drying by a vibrating fluidized bed and screening to obtain a selenium-rich edible salt finished product.
Example 3:
the embodiment 3 of the invention provides a preparation method of selenium-rich edible salt, which comprises the following steps:
(1) preparing a selenium-rich plant extracting solution: cleaning selenium-rich plants, grinding the selenium-rich plants to 800 meshes after crushing, and obtaining enzymolysis raw materials; mixing an enzymolysis raw material and water according to a mass ratio of 1: 6, after uniformly mixing, adjusting the pH to be neutral, adding a complex enzyme with the mass of 1.1% of that of the enzymolysis raw material, continuously stirring, and carrying out enzymolysis for 2.5 hours at the temperature of 52 ℃ to obtain an enzymolysis liquid; the compound enzyme is prepared from protease, amylase and pectinase according to the weight ratio of 1: 1.2: 0.3; heating the enzymolysis liquid at 120 ℃ for 3-5 s for inactivation, filtering and concentrating to obtain a selenium-rich plant extracting solution with the selenium content of more than or equal to 400 ppm;
(2) mixing sodium chloride saturated brine and a selenium-rich plant extract according to a mass ratio of 1000: 2, circularly pumping the mixture into a three-effect evaporation crystallization system for continuous crystallization to obtain selenium-rich edible salt crystal serous fluid; wherein, in the three-effect evaporative crystallization system, the temperature of the first-effect evaporative crystallization is 37.5 ℃, and the vacuum degree is-0.091 MPa; the temperature of the second-effect evaporative crystallization is 60 ℃, and the vacuum degree is-0.091 MPa; the temperature of the third effect evaporation crystallization is 70 ℃, and the vacuum degree is-0.091 MPa;
(3) and dehydrating the selenium-rich edible salt crystal slurry by a centrifugal machine, drying by a vibrating fluidized bed and screening to obtain a selenium-rich edible salt finished product.
Example 4:
the embodiment 4 of the invention provides a preparation method of selenium-rich edible salt, which comprises the following steps:
(1) preparing a selenium-rich plant extracting solution: cleaning selenium-rich plants, grinding the selenium-rich plants to 500 meshes after crushing to obtain enzymolysis raw materials; mixing an enzymolysis raw material and water according to a mass ratio of 1: 5, after uniformly mixing, adjusting the pH to be neutral, adding a complex enzyme accounting for 1% of the mass of the enzymolysis raw materials, continuously stirring, and carrying out enzymolysis for 3 hours at the temperature of 50 ℃ to obtain an enzymolysis liquid; the compound enzyme is prepared from protease, amylase and pectinase according to the weight ratio of 1: 0.9: 0.2; heating the enzymolysis liquid at 115 ℃ for 3-5 s for inactivation, filtering and concentrating to obtain a selenium-rich plant extracting solution with the selenium content being more than or equal to 400 ppm;
(2) mixing sodium chloride saturated brine and a selenium-rich plant extract according to a mass ratio of 1000: 1, circularly pumping the mixture into a three-effect evaporation crystallization system for continuous crystallization to obtain selenium-rich edible salt crystal serous fluid; wherein, in the three-effect evaporative crystallization system, the temperature of the first-effect evaporative crystallization is 36 ℃, and the vacuum degree is-0.095 MPa; the temperature of the second-effect evaporative crystallization is 55 ℃, and the vacuum degree is-0.095 MPa; the temperature of the third effect evaporation crystallization is 65 ℃, and the vacuum degree is-0.095 MPa;
(3) and dehydrating the selenium-rich edible salt crystal slurry by a centrifugal machine, drying by a vibrating fluidized bed and screening to obtain a selenium-rich edible salt finished product.
The selenium content of the selenium-rich edible salts prepared in examples 1 to 4 and a certain brand of selenium-rich edible salt randomly obtained in the market (control group) were tested to obtain the results shown in table 1:
TABLE 1
| Group of | Selenium content at room temperature mg/kg | Selenium content mg/kg when heated to 250 deg.C |
| Example 1 | 0.125 | 0.981 |
| Example 2 | 0.113 | 0.968 |
| Example 3 | 0.111 | 0.964 |
| Example 4 | 0.102 | 0.951 |
| Control group | 0.089 | 0.032 |
As can be seen from Table 1, the selenium-enriched edible salt of the invention has better stability, the content of selenium can not be greatly reduced even when the salt is heated at high temperature, the quality of the product is more stable, and the selenium element is uniformly distributed in sodium chloride crystals.
The above-described embodiments of the present invention should not be construed as limiting the scope of the present invention. Any other corresponding changes and modifications made according to the technical idea of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The preparation method of the selenium-rich edible salt is characterized by comprising the following steps:
s1, mixing the saturated sodium chloride brine with the selenium-rich plant extract according to a mass ratio of 1000: pumping the mixture into an evaporative crystallization system for 0.5-2 cycles, and performing continuous crystallization to obtain selenium-rich edible salt crystal slurry;
s2, centrifuging, drying and screening the selenium-rich edible salt crystal slurry to obtain a selenium-rich edible salt finished product;
wherein the evaporative crystallization system is a three-effect evaporative crystallization system, the temperature of the first-effect evaporative crystallization is 36-39 ℃, and the vacuum degree is-0.095-0.090 MPa; the temperature of the second-effect evaporative crystallization is 55-60 ℃, and the vacuum degree is-0.095 to-0.090 MPa; the temperature of the third effect evaporative crystallization is 65-70 ℃, and the vacuum degree is-0.095 to-0.090 MPa.
2. The method for preparing selenium-enriched edible salt as claimed in claim 1, wherein the selenium-enriched plant extract in step S1 is prepared by the following method:
cleaning, crushing and grinding selenium-rich plants to obtain an enzymolysis raw material;
uniformly mixing the enzymolysis raw material with water, adjusting the pH value to be neutral, adding a complex enzyme, continuously stirring, and carrying out enzymolysis at the temperature of 48-52 ℃ for 2.5-3.5 h to obtain an enzymolysis liquid; the compound enzyme consists of protease, amylase and pectinase;
inactivating the enzymolysis solution and filtering to obtain the selenium-rich plant extracting solution.
3. The preparation method of the selenium-rich edible salt according to claim 2, wherein the enzymolysis raw material and water are mixed according to a mass ratio of 1: 4-6, and mixing uniformly.
4. The preparation method of the selenium-rich edible salt as claimed in claim 2, wherein the addition amount of the complex enzyme is 0.9-1.1% of the mass of the enzymolysis raw material.
5. The method for preparing the selenium-rich edible salt as claimed in claim 2, wherein the compound enzyme is prepared from protease, amylase and pectinase according to a weight ratio of 1: 0.8-1.2: 0.1 to 0.3.
6. The preparation method of the selenium-rich edible salt as claimed in claim 2, wherein the enzymolysis solution is heated at 110-120 ℃ for 3-5 s for inactivation.
7. The method for preparing selenium-rich edible salt as claimed in claim 2, wherein the selenium content in the selenium-rich plant extract is not less than 400 ppm.
8. The method for preparing selenium-enriched edible salt according to claim 1, wherein the mass ratio of the saturated sodium chloride brine to the selenium-enriched plant extract in step S1 is 1000: and (1) circularly pumping into an evaporative crystallization system.
9. The method for preparing selenium-enriched edible salt as claimed in claim 1, wherein the temperature of the first effect evaporation crystallization in step S1 is 37.5 ℃, and the vacuum degree is-0.091 MPa; the temperature of the second-effect evaporative crystallization is 55-60 ℃, and the vacuum degree is-0.091 MPa; the temperature of the third effect evaporation crystallization is 65-70 ℃, and the vacuum degree is-0.091 MPa.
10. Selenium-enriched edible salt prepared by the preparation method of any one of claims 1-9.
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