Tea salt and preparation method thereof

Abstract

The invention relates to a table salt into which black tea or green tea is added and a preparation method thereof, belonging to the technical field of foods. The table salt is prepared by adding black tea powder or green tea powder of which the tea polyphenol content is 16-26.7 percent into an iodine-free table salt, wherein the total content of the tea polyphenol is 0.1-0.4 g / kg. The table salt prepared with the preparation method is taken as a seasoning, can bring the original nutritional function of black tea or green tea into full play, and has a simple preparation method and low cost.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, in particular to edible salt added with black tea or green tea and a preparation method thereof, belonging to the technical field of food. Background technique [0002] The main nutritional components of tea are tea polyphenols, protein, amino acids, minerals, vitamins, dietary fiber and so on. Among them, tea polyphenols are one of the main chemical components in tea, accounting for about 16% to 26.7% of the total dry matter of tea. ingredients, so tea has almost become an indispensable drink of choice in people's lives. [0003] At the same time, tea polyphenols also have the following pharmacological functions: lowering blood sugar and treating diabetes; Anti-cancer, anti-mutation, antibacterial, anti-ultraviolet effects; has the effect of delaying aging; prevents and prevents cardiovascular and cerebrovascular diseases and protects brain damage; effectively regulates immune fu...

AI Technical Summary

Problems solved by technology

[0007] 1.1 The formula is too complicated, and the functional substances between the raw materials will interfere with each other, which may reduce their independent efficacy, and then affect the function of the entire product, and the effect is not obvious;

[0008] 1.2 The amount of green tea powder added is 10%, the tea polyphenols in green tea is about 23%, and the content of tea polyphenols in its products is 2.3%. The maximum amount of anti-oxidation is 0.1-0.4g / kg, the content of tea polyphenols in this product obviously exceeds the use range stipulated by the state, so this formula has no practical value

[0009] 2. The process is unreasonable:

Since the maximum temperature of microwaves acting on water is between 100°C and 120°C, and the temperature will be higher than 120°C in the grill mode, it is obvious that after the microwave drying process, the efficacy of each raw material will be significantly reduced