Iodized tea salt and preparation method thereof

Abstract

The invention relates to iodized edible salt with black tea or green tea and a preparation method for the iodized salt and belongs to the technical field of foods. The edible salt is prepared by adding black tea powder or green tea powder and potassium iodate into non-iodized salt; the total tea polyphenol content in the iodized edible salt is 0.1 to 0.4 g / kg; and the total potassium iodate content in the iodized edible salt, which is metered by iodine (I), is 20 to 50 mg / kg. The iodized edible salt prepared by using the method can well develop the original nutrition function of the black teaor the green tea when serving as a seasoning for iodine supplementation; and the preparation method is simple and the cost is lower.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, in particular to an iodized 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 regulate...

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