CN113080428A - Edible health-care salt and preparation method thereof - Google Patents
Edible health-care salt and preparation method thereof Download PDFInfo
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- CN113080428A CN113080428A CN202110420190.2A CN202110420190A CN113080428A CN 113080428 A CN113080428 A CN 113080428A CN 202110420190 A CN202110420190 A CN 202110420190A CN 113080428 A CN113080428 A CN 113080428A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 135
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 230000036541 health Effects 0.000 claims abstract description 71
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 43
- 239000012267 brine Substances 0.000 claims abstract description 42
- 239000002002 slurry Substances 0.000 claims abstract description 22
- 239000002245 particle Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 239000012266 salt solution Substances 0.000 claims abstract description 5
- 239000013078 crystal Substances 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 76
- 239000011780 sodium chloride Substances 0.000 claims description 44
- 241000305491 Gastrodia elata Species 0.000 claims description 33
- 241000196324 Embryophyta Species 0.000 claims description 31
- 229920006395 saturated elastomer Polymers 0.000 claims description 23
- 239000000243 solution Substances 0.000 claims description 19
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 11
- 241000180649 Panax notoginseng Species 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 230000000903 blocking effect Effects 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 240000004638 Dendrobium nobile Species 0.000 claims 1
- 238000005554 pickling Methods 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000006104 solid solution Substances 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 146
- 239000000047 product Substances 0.000 description 39
- 235000003181 Panax pseudoginseng Nutrition 0.000 description 29
- 244000131316 Panax pseudoginseng Species 0.000 description 29
- 241001523681 Dendrobium Species 0.000 description 21
- 239000002131 composite material Substances 0.000 description 19
- 239000000284 extract Substances 0.000 description 13
- 150000001875 compounds Chemical class 0.000 description 7
- 238000002425 crystallisation Methods 0.000 description 7
- 230000008025 crystallization Effects 0.000 description 7
- 238000000227 grinding Methods 0.000 description 7
- 238000001953 recrystallisation Methods 0.000 description 7
- 238000002390 rotary evaporation Methods 0.000 description 7
- -1 sodium chloride saturated table salt Chemical class 0.000 description 6
- 238000005303 weighing Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000002216 heart Anatomy 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000009277 Panax notoginseng extract Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000015598 salt intake Nutrition 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
- 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
-
- 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
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- 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)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an edible health salt and a preparation method thereof. The preparation method comprises soaking health plant in salt solution, mixing the obtained residue with concentrated salt slurry containing salt solution of health plant, and recrystallizing to obtain edible health salt. The method comprises the steps of pickling and leaching partial beneficial components of the health-care plants for the first time to obtain refined brine containing the health-care plants and mixing the refined brine with filter residues of the health-care plants, baking and enriching to form solid solution of the health-care plants and salt, wherein the solid solution is tightly combined with the salt under the low-temperature baking condition to be separated out and mutually combined into salt crystal particles with larger and tighter particle size. The method has simple operation and mild salt preparation conditions, and the obtained edible health salt has the advantages of tight solid combination of the additive components and the salt, uniform components, difficult layering and easy storage.
Description
Technical Field
The invention belongs to the technical field of food seasonings, and particularly relates to edible health-care salt and a preparation method thereof.
Background
The salt is a seasoning and a taste product which are necessary for people in life, the daily salt consumption of each person is 5-8 g, and the salt is a taste preparation with important physiological functions and can regulate the osmotic balance between cells and blood and normal salt refining brine salt metabolism. However, the intake of salt is not suitable for too much, especially for the old, which may cause some heart, brain and blood vessel diseases.
The traditional genuine medicinal materials such as pseudo-ginseng, gastrodia elata, dendrobium and the like have important health care functions, can effectively prevent heart, brain and blood vessel diseases, and salt is used as a carrier of a health care product, so that the salt is combined with beneficial components of the health care product, the health care property of the salt is improved, the requirements of people on the health care product are met while the salt seasoning is ensured, and the health care food has important significance for realizing healthy diet.
The salt added with the health-care functional components is prepared by the prior art, the health-care product is directly and mechanically mixed with the salt, and the salt is obtained by high-temperature drying treatment, and the obtained finished salt is only simply mixed in shape combination and cannot combine the health-care functional components with the salt. Therefore, in the storage process of the finished salt, the salt and the health-care product are easy to separate due to slight shaking or vibration, so that layering is formed, and the components of the finished salt are not uniform.
Disclosure of Invention
The first purpose of the invention is to provide edible health-care salt with uniform components, and the second purpose of the invention is to provide a preparation method of the edible health-care salt.
The first purpose of the invention is realized by that the edible health salt comprises salt and one or more than one health plant.
The second purpose of the invention is realized by a preparation method of edible health salt, which is characterized in that health plants are soaked in salt solution, and the obtained health plant filter residue is mixed with salt soaking solution concentrated salt slurry containing the health plants for recrystallization to obtain the edible health salt.
The invention has the beneficial effects that:
the method comprises the steps of pickling and leaching partial beneficial components of the health-care plants for the first time to obtain refined brine containing the health-care plants and mixing the refined brine with filter residues of the health-care plants, baking and enriching to form solid solution of the health-care plants and salt, wherein the solid solution is tightly combined with the salt under the low-temperature baking condition to be separated out and mutually combined into salt crystal particles with larger and tighter particle size. The method has simple operation and mild salt preparation conditions, and the obtained edible health salt has the advantages of tight solid combination of the additive components and the salt, uniform components, difficult layering and easy storage.
Detailed Description
The present invention is not limited to the following embodiments, and various changes can be made without departing from the spirit and scope of the present invention by those skilled in the art.
The invention relates to edible health-care salt, which comprises salt and one or more than one health-care plants.
The content of the health-care plant is 5-10 wt%.
The health plant is Notoginseng radix, herba Dendrobii or rhizoma Gastrodiae.
The invention relates to a preparation method of edible health salt, which is characterized in that health plants are soaked in salt solution, and the obtained health plant filter residue is mixed with salt soaking solution concentrated salt slurry containing the health plants to be recrystallized to obtain the edible health salt.
The preparation method specifically comprises the following steps:
1) slicing/shredding/blocking the health plant, and soaking in refined brine containing sodium chloride saturated salt to obtain leaching solution;
2) filtering the leaching liquor obtained in the step 1 to obtain filtrate and filter residue, and drying the obtained filter residue;
3) concentrating the filtrate into salt slurry containing health-care plant components with the water content of 15-20%;
4) crushing the filter residue dried in the step 2 to obtain filter residue powder;
5) uniformly mixing the filter residue powder and the salt slurry to obtain a viscous mixture;
6) and recrystallizing the viscous mixture, and finally crushing the obtained crystals into particles with the particle size of 20-80 meshes to obtain the target edible health-care salt.
In the step 1, the sliced/shredded/blocky health-care plants are added into sodium chloride saturated salt refined brine according to the solid-to-liquid ratio of 15-30 g/L.
In the step 1, the thickness of the slices/shreds/blocks of the health-care plant is 3-15 mm.
The sodium chloride content of the refined salt brine is 301 g/L.
In the step 1, the edible parts of the fresh health-care plants are selected as the health-care plants, and the soaking time of the health-care plants in the sodium chloride saturated salt refined brine is 24-72 hours.
The filter residue is dried by natural air drying or oven drying at 40-65 deg.C.
In the step 1, in the step 3, the filtrate is concentrated at 80-90 ℃ by adopting a rotary evaporator.
In the step 6, the viscous mixture is recrystallized under the condition of low-temperature baking at 150-200 ℃.
The present invention is further illustrated by the following examples.
EXAMPLE 1 preparation of Panax notoginseng health salt
(1) Cutting 150g of fresh pseudo-ginseng into 5mm slices, adding the slices into 10L of deep well salt refined brine with 301g/L sodium chloride content, controlling the solid-to-liquid ratio of the pseudo-ginseng slices to the sodium chloride saturated salt refined brine to be 15g/L, completely immersing the pseudo-ginseng slices in the sodium chloride saturated salt refined brine, pickling for 24 hours at room temperature, filtering the pickled solution, and separating pseudo-ginseng residues from the solution to obtain the sodium chloride saturated salt refined brine containing the pseudo-ginseng extract;
(2) carrying out rotary evaporation crystallization on refined brine containing sodium chloride saturated salt of the panax notoginseng extract at 80 ℃, and controlling the water content of the terminal point to be 15% to obtain the panax notoginseng-containing salt slurry.
(3) Naturally air drying the panax notoginseng residue, grinding into panax notoginseng powder, uniformly mixing with the panax notoginseng-containing salt slurry, making into a viscous state, baking at a low temperature of 200 ℃ for recrystallization, and finally crushing the obtained salt product into particles with the particle size of 80 meshes to obtain the panax notoginseng health-care salt with the panax notoginseng content of 5.12 wt%.
EXAMPLE 2 preparation of Gastrodia elata health salt
(1) Adding 250g of fresh gastrodia elata into a 7mm thick slice, adding the sliced gastrodia elata into 10L of deep well salt refined brine with 301g/L sodium chloride content, controlling the solid-to-liquid ratio of the gastrodia elata slice to the salt and sodium chloride saturated salt refined brine to be 25g/L, completely immersing the gastrodia elata slice in the salt and sodium chloride saturated salt refined brine, pickling for 48 hours at room temperature, filtering the pickled solution, and separating gastrodia elata residues from the solution to obtain the sodium chloride saturated salt refined brine containing gastrodia elata extract;
(2) carrying out rotary evaporation crystallization on refined brine containing sodium chloride saturated salt of rhizoma gastrodiae extract at 90 ℃, and controlling the water content of 18% at the end point to obtain the salt slurry containing rhizoma gastrodiae.
(3) Drying rhizoma Gastrodiae residue in oven at 45 deg.C, grinding into rhizoma Gastrodiae powder, mixing with salt slurry containing rhizoma Gastrodiae uniformly, making into viscous state, baking at 150 deg.C for recrystallization, and crushing the obtained salt product into 60 mesh granules to obtain rhizoma Gastrodiae health salt with rhizoma Gastrodiae content of 8.36 wt%.
Example 3 preparation of Dendrobium health salt
(1) Cutting 300g of fresh dendrobium into 10 mm-thick slices, adding the slices into 10L of deep well salt refined brine with 301g/L of sodium chloride content, controlling the solid-to-liquid ratio of the dendrobium to the salt and sodium chloride saturated salt refined brine to be 30g/L, completely immersing the dendrobium slices in the salt and sodium chloride saturated salt refined brine, pickling for 72 hours at room temperature, filtering the pickled solution, and separating dendrobium residue from the solution to obtain the sodium chloride saturated salt refined brine containing the dendrobium extract;
(2) performing rotary evaporation crystallization on the refined brine containing the dendrobium extract and saturated sodium chloride salt at 85 ℃, and controlling the water content at the end point to be 20% to obtain the dendrobium-containing salt slurry.
(3) Drying the dendrobium residue in an oven at 40 ℃, grinding into dendrobium powder, uniformly mixing with table salt slurry containing dendrobium, making into a viscous state, baking at 180 ℃ for recrystallization, and finally crushing the obtained salt product into particles with the particle size of 40 meshes to obtain the dendrobium health-care product salt, wherein the content of dendrobium is 9.85 wt%.
Example 4 preparation of composite health salt of notoginseng, gastrodia elata and dendrobium
(1) Respectively weighing 70g of fresh and alive pseudo-ginseng, dendrobium and gastrodia elata, respectively slicing to prepare a mixed health-care product, adding the mixed health-care product into 10L of deep well table salt refined brine with 301g/L of sodium chloride content, controlling the solid-to-liquid ratio to be 21g/L, completely immersing the mixed health-care product into the table salt and sodium chloride saturated table salt refined brine, pickling for 36 hours at room temperature, filtering the pickled solution, and separating the composite health-care product residue from the solution to obtain the sodium chloride saturated table salt refined brine containing the composite health-care product extract;
(3) carrying out rotary evaporation crystallization on refined brine containing sodium chloride saturated salt of the compound health product extract at 90 ℃, and controlling the water content of 17% at the end point to obtain salt slurry containing the compound health product.
(4) Naturally air drying the composite health product residue, grinding into composite health product powder, uniformly mixing salt slurry containing the composite health product, making into viscous state, baking at 170 deg.C for recrystallization, and crushing the obtained salt product into particles with particle size of 20 meshes to obtain composite health product salt, wherein the content of the composite health product is 7.06 wt%.
Example 5 preparation of composite health salt of notoginseng and gastrodia elata
(1) Weighing 100g of fresh and live pseudo-ginseng and 150g of gastrodia elata respectively, slicing respectively, adding the sliced fresh and live pseudo-ginseng and gastrodia elata into 10L deep well salt refined brine with the content of sodium chloride being 301g/L, controlling the solid-to-liquid ratio to be 15g/L, completely immersing the pseudo-ginseng and the gastrodia elata into the salt and sodium chloride saturated salt refined brine, pickling for 65 hours at room temperature, filtering the pickled solution, and separating pseudo-ginseng and gastrodia elata residues and the solution to obtain the sodium chloride saturated salt refined brine containing pseudo-ginseng and gastrodia elata extracts;
(3) carrying out rotary evaporation crystallization on refined brine containing sodium chloride saturated salt of extracts of pseudo-ginseng and gastrodia elata at 84 ℃, and controlling the water content of 18% at the end point to obtain salt slurry containing pseudo-ginseng and gastrodia elata.
(4) Naturally air drying the health product residues of the pseudo-ginseng and the gastrodia elata, grinding into composite health product powder, uniformly mixing with the salt slurry containing the pseudo-ginseng and the gastrodia elata to prepare a sticky state, baking at a low temperature of 165 ℃ for recrystallization, and finally crushing the obtained salt product into particles with the particle size of 30 meshes to obtain the pseudo-ginseng and gastrodia elata composite health salt, wherein the total content of the pseudo-ginseng and the gastrodia elata is 9.18 wt%.
Example 6 preparation of pseudo-ginseng and dendrobium compound health salt
(1) Weighing 120g of fresh and live pseudo-ginseng and 160g of gastrodia elata respectively, cutting into 7mm thick slices, adding the slices into 10L deep well table salt refined brine with the sodium chloride content of 301g/L, controlling the solid-to-liquid ratio to be 28g/L, completely immersing the mixed health-care product in the table salt and sodium chloride saturated table salt refined brine, pickling for 70 hours at room temperature, filtering the pickled solution, and separating pseudo-ginseng, gastrodia elata residues and the solution to obtain sodium chloride saturated table salt refined brine containing pseudo-ginseng and gastrodia elata extracts;
(3) carrying out rotary evaporation crystallization on refined brine containing sodium chloride saturated salt of extracts of pseudo-ginseng and gastrodia elata at 85 ℃, and controlling the water content of 15% at the end point to obtain salt slurry containing pseudo-ginseng and gastrodia elata.
(4) Drying the pseudo-ginseng and gastrodia elata residues in an oven at 50 ℃, grinding into pseudo-ginseng and gastrodia elata compound health-care powder, uniformly mixing a salt slurry containing pseudo-ginseng and gastrodia elata, making the mixture into a viscous state, baking and recrystallizing at 160 ℃ at a low temperature, and finally crushing the obtained salt product into particles with the particle size of 50 meshes to obtain the pseudo-ginseng and dendrobium compound health-care salt, wherein the total content of pseudo-ginseng and dendrobium is 8.41 wt%.
Example 7 preparation of Gastrodia elata and Dendrobium composite health salt
(1) Weighing 130g of fresh dendrobium and 130g of gastrodia elata, slicing, adding into 10L deep well table salt refined brine with 301g/L of sodium chloride content, controlling the solid-to-liquid ratio to be 26g/L, completely immersing the mixed health-care product in the table salt and sodium chloride saturated table salt refined brine, pickling for 64 hours at room temperature, filtering the pickled solution, and separating the composite health-care product residue and the solution to obtain the sodium chloride saturated table salt refined brine containing the composite health-care product extract;
(3) carrying out rotary evaporation crystallization on refined brine containing sodium chloride saturated salt of the compound health product extract at the temperature of 80 ℃, and controlling the water content of 15% at the end point to obtain salt slurry containing the compound health product.
(4) Naturally air drying the composite health product residue, grinding into composite health product powder, uniformly mixing salt slurry containing the composite health product, making into viscous state, baking at 190 deg.C for recrystallization, and crushing the obtained salt product into particles with particle size of 30 meshes to obtain composite health product salt, wherein the content of the composite health product is 7.92 wt%.
Claims (10)
1. An edible health salt is characterized by comprising salt and one or more health plants.
2. The edible health salt as claimed in claim 1, wherein the health plant is contained in an amount of 5-10 wt%.
3. The edible health salt as claimed in claim 1, wherein the health plant is Panax notoginseng, Dendrobium nobile or Gastrodia elata.
4. The method for preparing edible health salt according to claim 1, wherein the edible health salt is prepared by soaking health plants in a salt solution, mixing the obtained health plant residue with the concentrated salt slurry containing the health plant salt soaking solution, and recrystallizing.
5. The preparation method of the edible health salt as claimed in claim 4, which comprises the following steps:
1) slicing/shredding/blocking the health plant, and soaking in refined brine containing sodium chloride saturated salt to obtain leaching solution;
2) filtering the leaching liquor obtained in the step 1 to obtain filtrate and filter residue, and drying the obtained filter residue;
3) concentrating the filtrate into salt slurry containing health-care plant components with the water content of 15-20%;
4) crushing the filter residue dried in the step 2 to obtain filter residue powder;
5) uniformly mixing the filter residue powder and the salt slurry to obtain a viscous mixture;
6) and recrystallizing the viscous mixture, and finally crushing the obtained crystals into particles with the particle size of 20-80 meshes to obtain the target edible health-care salt.
6. The preparation method of the edible health salt as claimed in claim 5, wherein in the step 1, the sliced/shredded/blocky health plants are added into the refined brine of the sodium chloride saturated salt according to the solid-to-liquid ratio of 15-30 g/L.
7. The method for preparing edible health salt as claimed in claim 5, wherein the soaking time of the health plant in the refined brine of the sodium chloride saturated salt in the step 1 is 24-72 h.
8. The preparation method of the edible health salt as claimed in claim 5, wherein the drying of the filter residue is natural air drying or oven drying at 40-65 ℃.
9. The method for preparing edible health salt according to claim 5, wherein in the step 1 and the step 3, the filtrate is concentrated at 80-90 ℃ by using a rotary evaporator.
10. The method for preparing edible health salt as claimed in claim 5, wherein in the step 6, the viscous mixture is recrystallized under low temperature baking condition of 150-200 ℃.
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| CN108041555A (en) * | 2017-12-27 | 2018-05-18 | 天津佰亿达企业管理股份有限公司 | A kind of stem of noble dendrobium salt and preparation method thereof |
| CN108968010A (en) * | 2018-08-01 | 2018-12-11 | 中国科学院青海盐湖研究所 | Sea-buckthorn edible salt and preparation method thereof |
| CN109938320A (en) * | 2019-04-10 | 2019-06-28 | 云南省盐业有限公司 | A kind of tea salt with health care function and preparation method thereof |
| CN111374297A (en) * | 2020-04-02 | 2020-07-07 | 苏州衣然生物科技有限公司 | Compound salt and preparation method thereof |
| CN112450420A (en) * | 2020-11-27 | 2021-03-09 | 昆明理工大学 | Seasoning salt and preparation method thereof |
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