CN112205606A - Edible salt containing selenium and silicon and preparation method thereof - Google Patents

Edible salt containing selenium and silicon and preparation method thereof Download PDF

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CN112205606A
CN112205606A CN202011161709.1A CN202011161709A CN112205606A CN 112205606 A CN112205606 A CN 112205606A CN 202011161709 A CN202011161709 A CN 202011161709A CN 112205606 A CN112205606 A CN 112205606A
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selenium
salt
peanut
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张红宇
王丹枫
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Yiyantang Yingcheng Health Salt Manufacture Co ltd
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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
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01C—PLANTING; SOWING; FERTILISING
    • A01C21/00—Methods of fertilising, sowing or planting
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G22/00—Cultivation of specific crops or plants not otherwise provided for
    • A01G22/40—Fabaceae, e.g. beans or peas
    • 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
    • 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
    • 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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Abstract

The invention relates to a selenium and silicon containing edible salt and a preparation method thereof, wherein the preparation method comprises the following steps: obtaining selenium-enriched peanut extract; mixing water soluble silicon and water into peanut extract, placing into a closed container, dissolving at high temperature and high pressure, adding emulsifier, and suspending to obtain emulsion; and taking the component salt, spraying the emulsion on the component salt in a closed environment, keeping the sprayed mixture in a fluidized state under the action of hot air, and drying by heat exchange to obtain the edible salt finished product. The invention provides a method for simply and conveniently blending the nutrient components of the selenium-rich peanuts into the salt by utilizing the edible value of the selenium-rich peanuts, and the obtained edible salt not only can meet the seasoning requirement of common edible salt, but also provides the food intake rate and bioavailability of selenium and silicon, and has wide application prospect.

Description

Edible salt containing selenium and silicon and preparation method thereof
Technical Field
The invention relates to the technical field of salt, in particular to edible salt containing selenium and silicon and a preparation method thereof.
Background
Salt is an important condiment, which is a necessity in daily family life. However, the existing salt mainly comprises iodized salt, has the function of preventing diseases caused by iodine deficiency, and has single function. At present, most seasonings in the market are developed into new types and related compound seasonings, but the compound seasonings mainly containing table salt are blank.
Selenium is a necessary trace element for human body and cannot be synthesized in human body. Selenium is called as cancer prevention king in human body trace elements by scientists, and can inhibit the growth of cancer cells and the synthesis of DNA, RNA and protein thereof, inhibit the transcription of oncogenes and interfere the metabolism of carcinogenic substances. Selenium deficiency affects the normal physiological metabolism of the human body and causes diseases including keshan disease, Kaschin-Beck disease, anemia hemolysis and cancer.
Research shows that the proportion of active water-soluble silicon beneficial to human body in modern society is gradually reduced, and factors such as the ingestion of greenhouse vegetables, anti-season vegetables and transgenic vegetables, the ingestion of growth hormone and the like are direct and indirect factors causing the reduction of the silicon element ingestion proportion.
The prior art does not report that the edible and medicinal values of the selenium-rich peanuts and the water-soluble silicon are utilized to prepare the compound seasoning.
Disclosure of Invention
In view of the above, there is a need for a method for preparing selenium-and silicon-containing edible salt, so as to provide a compound seasoning edible salt using the edible health-care value of selenium-rich peanuts and water-soluble silicon.
The invention provides a preparation method of edible salt, which comprises the following steps:
s1, obtaining selenium-rich peanut extract;
s2, mixing water-soluble silicon and water into the peanut extract, putting the mixture into a closed container, dissolving the mixture at high temperature and high pressure, and adding an emulsifier to suspend the mixture to prepare an emulsion;
s3, taking component salt, spraying the emulsion on the component salt in a closed environment, keeping the sprayed mixture in a fluidized state under the action of hot air, and drying by heat exchange to obtain the edible salt finished product.
Specifically, the step S1 specifically includes: obtaining selenium-enriched peanuts and extracting the selenium-enriched peanuts to obtain the peanut extract.
Specifically, the step S1 specifically includes the following steps:
s11, planting selenium-rich peanuts, and spraying selenium fertilizer on peanut leaf surfaces and/or soil in the planting process;
s12, harvesting mature peanuts, washing, taking the peanuts, airing, taking peanut grains, and grinding the peanut grains into mud;
s13, digesting the peanut paste;
s14, cooling the digestion product, filtering, cooking and concentrating the filtrate, adding a hydrochloric acid solution in the cooking process, and continuing cooking until yellow tobacco in the solution is converted into white tobacco and the solution becomes transparent, thus obtaining the peanut extract.
More specifically, in the step S11, the concentration of the selenium fertilizer is 0.4-10 mg/L.
More specifically, in step S13, digesting by an oxidant or a biological enzyme; or by digestion with an oxidizing agent, in the presence of a biological enzyme; wherein the oxidant is an edible oxidant.
Further, in the step S14, the solution after cooking is adjusted to be neutral by edible alkali.
Specifically, in the step S2, the mass ratio of the peanut extract to the water-soluble silicon to the water to the emulsifier is 1 (5-12) to (200-500) to (3-5); in the step S3, the mass ratio of the emulsion to the component salt is 1 (20-25).
Specifically, in the step S2, the emulsifier is at least one selected from calcium ethylenediaminetetraacetic acid, sodium alginate, chitosan, sodium tripolyphosphate, skim milk powder, lactose, sodium ascorbate, sodium glutamate, and enzyme.
Specifically, in the step S3, the component salts include, by weight, 50 to 60 parts of sodium chloride, 15 parts of potassium chloride, and 10 parts of magnesium sulfate heptahydrate.
The invention also provides edible salt prepared by the preparation method.
Has the advantages that:
the invention provides a method for simply and conveniently blending the nutrient components of the selenium-rich peanuts into the salt by utilizing the edible value of the selenium-rich peanuts, particularly, the selenium element is combined into the edible salt, and the obtained edible salt not only can meet the seasoning requirement of common edible salt, but also can provide various nutrient substances; selenium is a substance necessary for organisms, has multiple functions of resisting oxidation, delaying aging, improving the immunity of the organisms, improving the oxygen carrying capacity of erythrocytes, repairing damaged cells and the like, and also has the properties of detoxifying, expelling toxin, resisting pollution, and reducing the toxicity and drug resistance of chemotherapeutic drugs; the obtained edible salt has a certain health-care effect, provides the food intake rate and bioavailability of the selenium element and the silicon element, and has a wide application prospect.
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 with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The invention provides a preparation method of edible salt containing selenium and silicon, which comprises the following steps:
s1, obtaining selenium-rich peanut extract;
s2, mixing water-soluble silicon and water into the peanut extract, putting the mixture into a closed container, dissolving the mixture at high temperature and high pressure, and adding an emulsifier to suspend the mixture to prepare an emulsion;
s3, taking component salt, spraying the emulsion on the component salt in a closed environment, keeping the sprayed mixture in a fluidized state under the action of hot air, and drying by heat exchange to obtain the edible salt finished product.
The invention provides a method for simply and conveniently combining the nutrient components of selenium-rich peanuts, particularly selenium element into edible salt by utilizing the edible value of the selenium-rich peanuts, and the obtained edible salt not only can meet the seasoning requirement of common edible salt, but also can provide various nutrient substances; selenium is a substance necessary for organisms, has multiple functions of resisting oxidation, delaying aging, improving the immunity of the organisms, improving the oxygen carrying capacity of erythrocytes, repairing damaged cells and the like, and also has the properties of detoxifying, expelling toxin, resisting pollution, and reducing the toxicity and drug resistance of chemotherapeutic drugs; the obtained edible salt has a certain health-care effect, provides the food intake rate and bioavailability of the selenium element and the silicon element, and has a wide application prospect.
The step S1 specifically includes: obtaining selenium-enriched peanuts and extracting the selenium-enriched peanuts to obtain the peanut extract.
Specifically, the step S1 specifically includes the following steps:
s11, planting selenium-rich peanuts, and spraying selenium fertilizer on peanut leaf surfaces and/or soil in the planting process;
s12, harvesting mature peanuts, washing, taking the peanuts, airing, taking peanut grains, and grinding the peanut grains into mud;
s13, digesting the peanut paste;
s14, cooling the digestion product, filtering, cooking and concentrating the filtrate, adding a hydrochloric acid solution in the cooking process, and continuing cooking until yellow tobacco in the solution is converted into white tobacco and the solution becomes transparent, thus obtaining the peanut extract.
Planting selenium-rich peanuts:
the fertilizing modes of the selenium-rich fertilizer can be divided into peanut foliar fertilization and soil fertilization. The mode of applying selenium to the soil is to apply the total amount of selenium to the soil at one time, and the total amount of selenium is injected as A1 in Table 1; the selenium is applied to the leaf surface in three times, and the selenium application amount of each time is one third of the total selenium, which is recorded as A2 in Table 1;
the common selenium application mode (A3 in Table 1) for the soil and the leaf surfaces is specifically that peanuts germinate 15 days after sowing, first fertilization is carried out one and a half after the peanuts germinate, and the selenium application amount is one third of the total amount by the leaf surface spraying mode; spraying selenium-rich fertilizer for the second time twenty days later, wherein the foliage spraying mode is that foliage and soil are sprayed simultaneously, and the selenium application amount is one third of the total amount; and after fifteen days, the selenium-rich fertilizer is sprayed for the third time in a way of applying selenium to the leaf surfaces, wherein the selenium application amount is one third of the total amount.
In the planting process, the concentration of the selenium fertilizer is 0.4-10 mg/L, and B is injected in Table 1.
The step of S12 is specifically: washing the harvested mature peanuts with a large amount of tap water, then washing the mature peanuts with ultrapure water for three times, and then separating peanut seedlings from peanuts. Taking peanuts, airing until the peanuts are completely aired, peeling the peanuts, putting the peanut seeds in a sealed bag, and storing the sealed bag in a refrigerator at-4 ℃.
The step of S13 is specifically: taking a certain amount of peanut seeds in a mortar, grinding the peanut seeds into mud, and digesting, wherein the specific digestion process can be as follows:
adding 40g of peanut paste into 1mol/L10ml of potassium iodate solution for digestion, wherein the digestion temperature is 50-70 ℃, and carrying out ultrasonic treatment for 3-4 h (shown as C1 in Table 1); or
Adding the peanut paste into 10ml of biological enzyme water solution containing 0.5-1% of the peanut paste by mass for digestion, wherein the digestion temperature is 30-40 ℃, and the digestion time is 4-4.5 h (noted as C2 in Table 1); or
Firstly, digesting with 1mol/L10ml potassium iodate solution at the digestion temperature of 50-70 ℃, and carrying out ultrasonic treatment for 1-1.5 h; then, the mixture is digested by biological enzyme, wherein the digestion temperature is 30-40 ℃, and the digestion time is 2-2.5 h (noted as C3 in Table 1).
The biological enzyme can be a mixed enzyme of cellulase and protease.
Specifically, in step S14, the concentrated solution was adjusted to neutral with dietary alkali (note as C4 in table 1). The edible alkali is sodium carbonate (chemical formula Na)2CO3) With baking soda (sodium bicarbonate) (chemical formula NaHCO)3) The baking soda is a finished product after absorbing carbon dioxide from a solution or crystal of soda ash.
In the step S2, the mass ratio of the peanut extract, the water-soluble silicon, the water and the emulsifier is 1 (5-12): 200-500): 3-5, and D is noted in Table 1.
In the step S3, the mass ratio of the emulsion to the component salt is 1 (20-25), and the reference is E in Table 1.
Wherein the emulsifier is at least one selected from calcium ethylenediamine tetraacetate, sodium alginate, chitosan, sodium tripolyphosphate, skimmed milk powder, lactose, sodium ascorbate, sodium glutamate and ferment. Preferably, the emulsifier comprises 10% of skimmed milk powder, 8% of lactose by mass, 1% of sodium ascorbate by mass, 1% of sodium glutamate by mass and 1% of ferment by mass.
Specifically, in the step S3, the component salts include, by weight, 50 to 60 parts of sodium chloride, 15 parts of potassium chloride, and 10 parts of magnesium sulfate heptahydrate.
In order to characterize the specific process of the whole edible salt, the fertilization mode in the planting process of the selenium-rich peanuts in the step S11 is marked as A, and is divided into A1\ A2\ A3; the application concentration of the selenium-rich fertilizer applied in the step S11 is specifically implemented, and the embodiment is marked as B; specifically implementing the peanut mud digestion mode in the step S13, wherein the embodiment is marked as C and can be divided into C1\ C2\ C3, and whether alkaline neutralization is implemented in the step S14 or not is specifically implemented, and the embodiment is C4; the specific implementation is carried out on the dosages of the peanut extract, the water-soluble silicon, the water and the emulsifier in the step S2, and the implementation mode is marked as D; the amounts of the emulsion and the component salts in step S3 are embodied, the embodiment is labeled E and are listed in table 1, respectively.
TABLE 1
Figure BDA0002744541120000061
Figure BDA0002744541120000071
The edible salt prepared in each example in table 1 was examined on the growth vigor of the selenium-rich peanuts, the obtained peanut extract and the final edible salt finished product. Specifically, in the above examples and comparative examples, the total selenium content, soluble selenium content and distribution, selenoprotein substance content and distribution, and silicon content in the edible salt finished product were examined respectively. The details are shown in Table 2.
The method for measuring the total selenium content in the peanut kernels comprises the following steps: the selenium content in the selenium-enriched peanut kernels was determined by microwave digestion-hydride generation-atomic fluorescence spectrometry, and is labeled Se total in table 2.
The method for measuring the content of the soluble selenium comprises the following steps: respectively taking selenium-rich black peanuts and peanut extracts or edible salt as samples, and respectively using 0.1mol of selenium-rich black peanuts and peanut extracts or edible salt according to the principle of similarity and compatibility and according to the material-liquid ratio of 1:20(g: ml)NaOH (used for extracting biomacromolecule soluble selenium which is easily soluble in weak base and is marked as Se1 in Table 2), HC1 (used for extracting soluble selenium which is easily soluble in weak acid and is marked as Se2 in Table 2), Tris-HC 1C with pH value of 7.2 (used for extracting biomacromolecule soluble selenium with pH value close to physiological regulation and is marked as Se3 in Table 2), ultrapure water (used for extracting micromolecule soluble selenium which is easily soluble in pure water and is marked as Se4 in Table 2) for leaching, placing in a water bath shaker at 50 ℃ for 8h for shaking to obtain leaching liquor, centrifuging at low temperature, filtering, adding 2mL of superior pure HNO into 10mL of filtrate3And adopting microwave digestion-hydride generation-atomic fluorescence spectrometry to measure the selenium content of four different dissolved states.
Determination of the selenium content in selenoprotein-like substances (labeled Se protein in table 2): adding 69mL of 0.23mo1/L NaOH solution into 3.0g of a sample to be detected, leaching at 53 ℃ for 11.2h, centrifuging at the low temperature of 4000r/min for 20min, filtering, adjusting the pH of filtrate to 4.1 by using 0.1mol/L hydrochloric acid, standing for 30min, centrifuging at the low temperature of 4000r/min for 20min to obtain precipitate, and measuring the content of selenium in the protein by using microwave digestion-hydride generation-atomic fluorescence spectrometry.
TABLE 2
Figure BDA0002744541120000081
Figure BDA0002744541120000091
As can be seen from Table 2:
1. the selenium-rich fertilizer is sprayed, so that selenium-rich peanuts with a certain content are obtained in the harvested peanuts, wherein when the mode of jointly applying selenium on soil and leaf surfaces is adopted, the peanuts germinate 15 days after sowing, the first fertilization is carried out one and a half after germination, and the selenium application amount is one third of the total amount in the mode of spraying the leaf surfaces; spraying selenium-rich fertilizer for the second time twenty days later, wherein the foliage spraying mode is that foliage and soil are sprayed simultaneously, and the selenium application amount is one third of the total amount; and after fifteen days, the selenium-rich fertilizer is sprayed for the third time in a mode of applying selenium to the leaf surfaces, the selenium application amount is one third of the total amount, the peanut kernels with high selenium content can be obtained, and the optimal spraying concentration of the selenium-rich fertilizer is 8 mg/L.
2. The total selenium content of the peanut extract obtained after digestion in example 1 is higher than that of comparative examples 1 and 2, the selenium content and the selenium ratio of the selenoprotein substances are higher than that of comparative examples 1 and 2, and the silicon content of the edible salt obtained by the digestion is higher than that of comparative examples 1 and 2.
3. Examples 6-8 distribution comparison with the digestion pattern of the peanut paste of example 4, it was found that digestion using the C4 method was most effective and that the fraction of Tris-HCl soluble selenium in the four soluble selenium obtained was lower than the soluble selenium content. In the peanut metabolic process, inorganic exogenous selenium in the selenium-rich fertilizer needs to be converted into organic selenium, and as for four soluble selenium, Tris-HCL soluble selenium is still inorganic selenium, and the other three are organic selenium, which represent selenium in various soluble forms such as selenium polysaccharide, selenoprotein, selenium polypeptide and the like. Therefore, the potassium iodate is firstly digested by 1mol/L10ml potassium iodate solution, the digestion temperature is 50-70 ℃, and the ultrasonic treatment is carried out for 1-1.5 h; and then, digesting with biological enzyme at the digestion temperature of 30-40 ℃ for 2-2.5 h, and finally adjusting to be neutral by using edible alkali, so that a more soluble selenium distribution form can be obtained.
4. Examples 9-17 compare the effect of different mass ratios of peanut extract, water-soluble silicon, water and emulsifier, and different emulsion to component salt mass ratios on selenium content and morphological distribution in steps S2 and S3, respectively, as compared to example 8. As a result, it is found that there is no significant difference between the selenium content and the silicon content in the selenium-soluble and selenoprotein substances, and preferably, the ratio of Tris-HCl selenium-soluble in selenium-soluble is as low as 5% (as in examples 14, 15, 16, 17), the ratio of alkaline selenium in selenium-soluble is as high as 37% (as in examples 14, 15, 16, 17), and the ratio of aqueous selenium in selenium-soluble is as high as 25 (as in example 15).
5. Comparative examples 1, 2 are inferior to example 1 in the content and distribution of soluble selenium, selenium content and distribution in selenoproteins, and silicon content. In comparative examples 3 to 10, the mass ratios of the peanut extract, the water-soluble silicon, the water and the emulsifier in the step S2 and the mass ratio of the emulsion and the component salt in the step S3 were selected. As it is not within the limits, the content and ratio distribution of soluble selenium of comparative examples 3-10, and the content and ratio distribution of selenium in selenoproteins are inferior to example 1, in which the content of soluble selenium is even up to 18% in Tris-HCl soluble selenium. Therefore, the mass ratio of the peanut extract, the water-solubility, the water and the emulsifier, and the mass ratio of the emulsion and the component salt have obvious influence on the content and the proportion distribution of soluble selenium in the final edible salt finished product and the content and the proportion distribution of selenium in selenoprotein substances.
In conclusion, the edible salt prepared by the invention not only can provide the seasoning function of common edible salt, but also can utilize the medicinal and edible value of the selenium-rich peanuts, so that the prepared edible salt contains rich nutrient components, such as rich soluble selenium and selenoprotein, and is beneficial to absorption by human bodies; in addition, soluble silicon can be taken by human body while seasoning. Silicon is an indispensable mineral trace element of a human body, plays a key hinging role in the process of forming the fiber elasticity and the bone colloid of connective tissues such as intervertebral discs, peripheral ligaments, muscles, legs and the like, and plays a structural role in space of cell membrane fibers. The silicon-hinged collagen tripe bond and polysaccharide molecules can make connective tissue fibers have elasticity, develop and maintain the three-dimensional structure of a skeleton frame, make the fibrous structure of a cell membrane three-dimensionally loose, promote the permeation of water liquid inside and outside cells, drive the transportation of nutrient substances, functional substances, medicines and rubbish waste dirt toxins among membranes, and play a role in cell health. Therefore, the edible salt provided by the invention can provide silicon element like metasilicic acid contained in natural mineral water to enter a human body in an active state in an aqueous solution while seasoning, and can assist the metabolism of the human body and promote the health.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.

Claims (10)

1. A method for preparing edible salt containing selenium and silicon is characterized by comprising the following steps:
s1, obtaining selenium-rich peanut extract;
s2, mixing water-soluble silicon and water into the peanut extract, putting the mixture into a closed container, dissolving the mixture at high temperature and high pressure, and adding an emulsifier to suspend the mixture to prepare an emulsion;
s3, taking component salt, spraying the emulsion on the component salt in a closed environment, keeping the sprayed mixture in a fluidized state under the action of hot air, and drying by heat exchange to obtain the edible salt finished product.
2. The method according to claim 1, wherein the step S1 specifically comprises: obtaining selenium-enriched peanuts and extracting the selenium-enriched peanuts to obtain the peanut extract.
3. The preparation method according to claim 2, wherein the step of S1 specifically comprises the steps of:
s11, planting selenium-rich peanuts, and spraying selenium fertilizer on peanut leaf surfaces and/or soil in the planting process;
s12, harvesting mature peanuts, washing, taking the peanuts, airing, taking peanut grains, and grinding the peanut grains into mud;
s13, digesting the peanut paste;
s14, cooling the digestion product, filtering and concentrating to obtain the peanut extract.
4. The preparation method according to claim 3, wherein in the step S11, the concentration of the selenium fertilizer is 0.4-10 mg/L.
5. The production method according to claim 3, wherein in the step S13, digestion is performed by an oxidizing agent or a biological enzyme; or by digestion with an oxidizing agent, in the presence of a biological enzyme; wherein the oxidant is an edible oxidant.
6. The method according to claim 3, wherein in the step S14, the solution after concentration is adjusted to be neutral with edible alkali.
7. The method according to any one of claims 1 to 6, wherein in the step S2, the mass ratio of the peanut extract, the water-soluble silicon, the water and the emulsifier is 1 (5-12): 200-500): 3-5;
in the step S3, the mass ratio of the emulsion to the component salt is 1 (20-25).
8. The method according to any one of claims 1 to 6, wherein in the step S2, the emulsifier is at least one selected from the group consisting of calcium ethylenediaminetetraacetic acid, sodium alginate, chitosan, sodium tripolyphosphate, skim milk powder, lactose, sodium ascorbate, sodium glutamate, and ferment.
9. The method according to any one of claims 1 to 6, wherein in the step S3, the component salts comprise 50 to 60 parts by weight of sodium chloride, 15 parts by weight of potassium chloride and 10 parts by weight of magnesium sulfate heptahydrate.
10. An edible salt produced by the production method according to any one of claims 1 to 9.
CN202011161709.1A 2020-10-27 2020-10-27 Edible salt containing selenium and silicon and preparation method thereof Pending CN112205606A (en)

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CN113455639A (en) * 2021-07-12 2021-10-01 益盐堂（应城）健康盐制盐有限公司 Selenium-rich low-sodium edible salt and preparation method thereof

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