CN117322601A - 一种红色食用盐及其制备方法 - Google Patents
一种红色食用盐及其制备方法 Download PDFInfo
- Publication number
- CN117322601A CN117322601A CN202311533713.XA CN202311533713A CN117322601A CN 117322601 A CN117322601 A CN 117322601A CN 202311533713 A CN202311533713 A CN 202311533713A CN 117322601 A CN117322601 A CN 117322601A
- Authority
- CN
- China
- Prior art keywords
- solution
- salt
- red
- chitosan
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 150000003839 salts Chemical class 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 229920001661 Chitosan Polymers 0.000 claims abstract description 40
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 34
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 34
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 34
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 25
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000002425 crystallisation Methods 0.000 claims abstract description 9
- 230000008025 crystallization Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000008213 purified water Substances 0.000 claims abstract description 6
- 235000016614 betalains Nutrition 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 description 64
- 239000000243 solution Substances 0.000 description 34
- 150000004676 glycans Chemical class 0.000 description 8
- 229920001282 polysaccharide Polymers 0.000 description 8
- 239000005017 polysaccharide Substances 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 210000004211 gastric acid Anatomy 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000035790 physiological processes and functions Effects 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 235000015598 salt intake Nutrition 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- 125000003277 amino group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000001072 colon Anatomy 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000589540 Pseudomonas fluorescens Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 230000003636 fecal output Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 229920003169 water-soluble polymer Polymers 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种红色食用盐及其制备方法。所述红色食用盐包括以下质量份的原料:食盐10‑14份、羧甲基纤维素钠1‑3份、甜菜红0.5‑1.5份及壳聚糖0.05‑0.15份,所述红色食用盐的制备方法包括以下步骤:S1:将食盐溶解于纯净水中,不断搅拌,制得溶液A;S2:向所述S1制得的溶液A中加入羧甲基纤维素钠,搅拌至完全溶解,制得溶液B;S3:向所述S2制得的溶液B中加入壳聚糖,搅拌至完全溶解,制得溶液C;S4:向所述S3制得的溶液C中加入甜菜红,搅拌至完全溶解,制得溶液D。本发明提供的红色食用盐及其制备方法具有操作简单,其添加成分与食盐形成稳定的结晶,获得愉悦的外观和一定的健康功效的优点。
Description
技术领域
本发明涉及食用盐技术领域,尤其涉及一种红色食用盐及其制备方法。
背景技术
食盐是人们日常生活的必需品,维持人体细胞和体液的正常离子水平,调节渗透压平衡,激发人的食欲。随着人民生活水平的不断提高,传统的食盐已经不能满足消费者对于营养健康和感官愉悦的需求,各种多功能保健食用盐应运而生。与此同时,心脑血管疾病的发病率越来越高,也提醒人们要少吃盐,吃健康的盐。
因此,有必要提供一种新的红色食用盐及其制备方法解决上述技术问题。
发明内容
本发明解决的技术问题是提供一种操作简单,其添加成分与食盐形成稳定的结晶,获得愉悦的外观和一定的健康功效的红色食用盐及其制备方法。
为解决上述技术问题,本发明提供的红色食用盐包括以下质量份的原料:食盐10-14份、羧甲基纤维素钠1-3份、甜菜红0.5-1.5份及壳聚糖0.05-0.15份。
优选的,红色食用盐包括以下质量份的原料:食盐12份、羧甲基纤维素钠2份、甜菜红1份及壳聚糖0.1份。
本发明还提供一种红色食用盐的制备方法,包括以下步骤:
S1:将食盐溶解于纯净水中,不断搅拌,制得溶液A;
S2:向所述S1制得的溶液A中加入羧甲基纤维素钠,搅拌至完全溶解,制得溶液B;
S3:向所述S2制得的溶液B中加入壳聚糖,搅拌至完全溶解,制得溶液C;
S4:向所述S3制得的溶液C中加入甜菜红,搅拌至完全溶解,制得溶液D;
S5:将所述S4制得的溶液D在浓缩池中加热浓缩,制得溶液E;
S6:将所述S5制得的溶液E灌入结晶池,进一步蒸发浓缩,池底产生红盐结晶颗粒,即制得红色食用盐粒;
S7:收集所述S6中制得的盐粒,封装保存,就完成了红色食用盐的制备。
优选的,所述溶液A、溶液B、溶液C、溶液D、溶液E中食盐、羧甲基纤维素钠、壳聚糖、甜菜红及上述四种混合物的浓度分别为10%-14%、1%-3%、0.05%-0.15%、0.1%-2%、20%-30%。
优选的,所述溶液A、溶液B、溶液C、溶液D、溶液E中食盐、羧甲基纤维素钠、壳聚糖、甜菜红及上述四种混合物的浓度分别为12%、2%、0.1%、1%、26%。
优选的,所述S5中,将所述S4制得的溶液D在浓缩池中80℃加热浓缩,制得溶液E。
与相关技术相比较,本发明提供的红色食用盐及其制备方法具有如下有益效果:
本发明提供一种红色食用盐及其制备方法,通过向食盐溶液中加入一定量的天然多糖羧甲基纤维素钠、壳聚糖和天然色素甜菜红,经浓缩、结晶后制得。该方法利用甜菜红容易和羧甲基纤维素钠、壳聚糖形成红色复合物的特点,使食盐带上稳定的诱人红色色泽,且羧甲基纤维素钠和壳聚糖具有多种改善人体健康的生理功能,同时也降低了特殊人群每日摄盐量。
具体实施方式
下面结合实施方式对本发明作进一步说明。
实施例一:
一种红色食用盐及其制备方法,其中一种红色食盐包括取以下质量份的原料:食盐12份、羧甲基纤维素钠2份、甜菜红1份及壳聚糖0.1份;
其制备方法包括以下步骤:
S1:将食盐溶解于纯净水中,不断搅拌,制成浓度为12%的盐水;
S2:向S1中的盐水中加入羧甲基纤维素钠,搅拌至完全溶解,终浓度为2%;
S3:向S2中的溶液中加入壳聚糖,搅拌至完全溶解,终浓度为0.1%;
S4:向S3中的溶液中加入甜菜红,搅拌至完全溶解,终浓度为1%;
S5:在浓缩池中80℃加热S4中的溶液,使其盐浓度达到26%左右;
S6:将S5中的溶液灌入结晶池,进一步蒸发浓缩,池底产生红盐结晶颗粒;
S71:收集S6中产生的盐粒,封装保存。
实施例二:
一种红色食用盐及其制备方法,其中一种红色食盐包括取以下质量份的原料:食盐10份、羧甲基纤维素钠1份、甜菜红0.5份及壳聚糖0.05份;
其制备方法包括以下步骤:
S1:将食盐溶解于纯净水中,不断搅拌,制成浓度为10%的盐水;
S2:向S1中的盐水中加入羧甲基纤维素钠,搅拌至完全溶解,终浓度为1%;
S3:向S2中的溶液中加入壳聚糖,搅拌至完全溶解,终浓度为0.05%;
S4:向S3中的溶液中加入甜菜红,搅拌至完全溶解,终浓度为0.1%;
S5:在浓缩池中80℃加热S4中的溶液,使其盐浓度达到20%左右;
S6:将S5中的溶液灌入结晶池,进一步蒸发浓缩,池底产生红盐结晶颗粒;
S71:收集S6中产生的盐粒,封装保存。
实施例三:
一种红色食用盐及其制备方法,其中一种红色食盐包括取以下质量份的原料:食盐14份、羧甲基纤维素钠3份、甜菜红1.5份及壳聚糖0.15份
其制备方法包括以下步骤:
S1:将食盐溶解于纯净水中,不断搅拌,制成浓度为14%的盐水;
S2:向S1中的盐水中加入羧甲基纤维素钠,搅拌至完全溶解,终浓度为3%;
S3:向S2中的溶液中加入壳聚糖,搅拌至完全溶解,终浓度为0.15%;
S4:向S3中的溶液中加入甜菜红,搅拌至完全溶解,终浓度为2%;
S5:在浓缩池中80℃加热S4中的溶液,使其盐浓度达到30%左右;
S6:将S5中的溶液灌入结晶池,进一步蒸发浓缩,池底产生红盐结晶颗粒;
S71:收集S6中产生的盐粒,封装保存。
本发明中,所使用的羧甲基纤维素钠是纤维素的羧甲基化衍生物,它是一种水溶性聚合物,由纤维素经化学修饰得到。具有增稠、增浓、稳定、耐盐和耐温等特点,被广泛用于食品调味料中。羧甲基纤维素钠具有很好的保水性和增黏性,能够吸收结肠内的多余水分,加速结肠蠕动,增加粪便体积,并形成柔软的粪块,从而起到促进肠道蠕动和改善便秘的作用。羧甲基纤维素钠对胃酸有良好的缓冲作用,能够中和胃酸,减少胃酸对胃黏膜的刺激,从而起到抗胃酸的作用。这使得它成为一种理想的胃肠保护剂。
壳聚糖(chitosan)甲壳素N-脱乙酰基的产物,壳聚糖具有生物降解性、细胞亲和性和生物效应等许多独特的性质,尤其是含有游离氨基的壳聚糖,是天然多糖中唯一的碱性多糖。壳聚糖为天然多糖甲壳素脱除部分乙酰基的产物,具有生物降解性、生物相容性、无毒性、抑菌、抗癌、降脂、增强免疫等多种生理功能,广泛应用于食品添加剂、纺织、农业、环保、美容保健、化妆品等众多领域。壳聚糖游离氨基的邻位为羟基,有螯合二价金属离子的作用,壳聚糖可以螯合重金属离子,作为体内重金属离子的排泄剂,是高性能的金属离子捕集剂。相对分子质量为10000的壳聚糖具有许多优异功能,如抑制肿瘤细胞的生长,降低血清和肝脏中的胆固醇、血糖及血脂,增强机体免疫力,强化肝功能,促进脾脏抗体生成,促进双歧杆菌增殖,抑制大肠杆菌生长,吸湿保湿等。壳聚糖对真菌、大肠杆菌、荧光假单胞菌、金黄色葡萄球菌、枯草杆菌等有良好的抑制作用,并且还能抑制鲜活食品的生理变化。因其资源丰富,应用价值高,已被大量开发使用。
与相关技术相比较,本发明提供的红色食用盐及其制备方法具有如下有益效果:
本发明提供一种红色食用盐及其制备方法,该食用盐包括食盐及多种天然食品安全添加剂,具有增进食欲的红色外观,在保证口感的同时降低特殊人群每日摄盐量。其制备方法是向食盐溶液中加入一定量的羧甲基纤维素钠、甜菜红和壳聚糖,经浓缩、结晶后制得。该方法利用甜菜红容易和羧甲基纤维素钠、壳聚糖形成红色复合物的特点,使食盐带上稳定的诱人红色色泽,且羧甲基纤维素钠和壳聚糖均为天然多糖,具有多种改善人体健康的生理功能;
采用盐水溶解后重结晶的方法,将两种天然多糖与食盐均匀混合,同时天然色素甜菜红易与两种天然多糖结合形成稳定复合物,最终制备出一种化学性质稳定的具有愉悦红色外观的健康食用盐;
盐的红色对于激发食欲,提升价值跟有用;.天然色素和天然纤维素多糖以及壳聚糖结合是自然界普遍存在的现象,性质稳定,颜色不易褪去;三种添加剂按照人一天食用量的上限是绝对安全的,不会产生毒理作用;由于添加剂的稀释作用,实际上减少了人每天盐的摄入量,更健康。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效结构或等效流程变换,或直接或间接运用在其它相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (6)
1.一种红色食用盐,其特征在于,包括以下质量份的原料:
食盐10-14份、羧甲基纤维素钠1-3份、甜菜红 0.5-1.5份及壳聚糖0.05-0.15份。
2.根据权利要求1所述的红色食用盐,其特征在于,包括以下质量份的原料:食盐12份、羧甲基纤维素钠2份、甜菜红 1份及壳聚糖0.1份。
3.一种红色食用盐的制备方法,其特征在于,包括以下步骤:
S1:将食盐溶解于纯净水中,不断搅拌,制得溶液A;
S2:向所述S1制得的溶液A中加入羧甲基纤维素钠,搅拌至完全溶解,制得溶液B;
S3:向所述S2制得的溶液B中加入壳聚糖,搅拌至完全溶解,制得溶液C;
S4:向所述S3制得的溶液C中加入甜菜红,搅拌至完全溶解,制得溶液D;
S5:将所述S4制得的溶液D在浓缩池中加热浓缩,制得溶液E;
S6:将所述S5制得的溶液E灌入结晶池,进一步蒸发浓缩,池底产生红盐结晶颗粒,即制得红色食用盐粒;
S7:收集所述S6中制得的盐粒,封装保存,就完成了红色食用盐的制备。
4.根据权利要求3所述的红色食用盐的制备方法,其特征在于,所述溶液A、溶液B、溶液C、溶液D、溶液E中食盐、羧甲基纤维素钠、壳聚糖、甜菜红及上述四种混合物的浓度分别为10%-14%、1%-3%、0.05%-0.15%、0.1%-2%、20%-30%。
5.根据权利要求4所述的红色食用盐的制备方法,其特征在于,所述溶液A、溶液B、溶液C、溶液D、溶液E中食盐、羧甲基纤维素钠、壳聚糖、甜菜红及上述四种混合物的浓度分别为12%、2%、0.1%、1%、26%。
6.根据权利要求3所述的红色食用盐的制备方法,其特征在于,所述S5中,将所述S4制得的溶液D在浓缩池中80℃加热浓缩,制得溶液E。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202311533713.XA CN117322601A (zh) | 2023-11-16 | 2023-11-16 | 一种红色食用盐及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202311533713.XA CN117322601A (zh) | 2023-11-16 | 2023-11-16 | 一种红色食用盐及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN117322601A true CN117322601A (zh) | 2024-01-02 |
Family
ID=89277564
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202311533713.XA Pending CN117322601A (zh) | 2023-11-16 | 2023-11-16 | 一种红色食用盐及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN117322601A (zh) |
-
2023
- 2023-11-16 CN CN202311533713.XA patent/CN117322601A/zh active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US10687535B2 (en) | Chelated metal oxide gel compositions | |
CN104366174A (zh) | 一种绿豆香蕉果冻的制作方法 | |
JP2003500361A (ja) | 水和と再水和を維持するための電解質ゲル | |
KR100421466B1 (ko) | 체내에 흡수되기 용이한 아연-올리고펩티드의 제조방법 | |
KR20110013685A (ko) | 해양심층수, 발효흑생강 추출물 및 대추농축액을 주성분으로 하는 기능성 음료조성물 | |
WO2016077659A1 (en) | Chelated metal oxide gel compositions | |
CN113197251A (zh) | 一种玻尿酸牛奶果冻及其制备方法 | |
CN117322601A (zh) | 一种红色食用盐及其制备方法 | |
CN102018158A (zh) | 一种芦荟果酱 | |
KR101676435B1 (ko) | 기능성 장류의 제조방법 및 그로부터 제조된 보관안정성이 확보된 장류 | |
CN103271353B (zh) | 一种护肝保健组合物及其制备方法 | |
JPH02154673A (ja) | 水溶性ダイエタリーファイバー含有飲料の製造方法 | |
CN108967885A (zh) | 一种佛手瓜火龙果复合果蔬面条及其制备方法 | |
CN107712809A (zh) | 一种保健食盐及其制作方法 | |
CN103478712A (zh) | 胡萝卜、无花果矿物质营养食品及制备方法 | |
RU2685196C1 (ru) | Способ получения безалкогольных коллагенсодержащих напитков функционального назначения | |
KR20040102921A (ko) | 기능성 소금의 제조방법 | |
CN101209084A (zh) | 一种含有活性肽的宠物饮料及其制备方法 | |
CN101721318A (zh) | 一种保健锗盐及其制备方法 | |
RU2296491C1 (ru) | Напиток с мякотью | |
CN109315642A (zh) | 一种高纤维复合功能型果汁饮料及其制备方法 | |
KR20060081397A (ko) | 기능성 죽염 및 이의 제조방법 | |
CN104207142B (zh) | 一种补锌与排毒营养保健剂的制备方法 | |
Ahmed et al. | A Review on Ethnobotanical, Pharmacological, and Conventional uses of Gum Arabic | |
KR20050075790A (ko) | 키토산과 게장이 혼합된 된장의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |