High-temperature-resistant water-soluble maca edible salt and preparation method thereof

Abstract

The invention discloses high-temperature-resistant water-soluble maca edible salt and a preparation method thereof. The preparation method comprises the following steps: firstly, taking maca tubers asraw materials, crushing the maca tubers into coarse powder, and performing ultrasonic extraction for the first time; then, crushing obtained first precipitate into superfine powder through low-temperature airflow, performing ultrasonic extraction for the second time, combining extracting solutions obtained by the two times of ultrasonic extraction, and removing a solvent to obtain a concentrate;then, mixing a small molecular silk fibroin solution with tremella superfine powder to prepare a treating fluid; and finally, adding the concentrate into the treating fluid while stirring, uniformly stirring and mixing the concentrate with a superior refined saline solution, and drying to obtain a product. Polysaccharide and small molecular silk fibroin in the tremella superfine powder cover the surface of the maca component to achieve a protective effect, so that the high temperature resistance of the product is effectively improved. Meanwhile, the small molecular silk fibroin, polysaccharideand the like are rich in amino, carboxylic acid, hydroxyl and the like, so that the water solubility of the product is improved.

Description

technical field [0001] The invention relates to edible salt, in particular to a high-temperature-resistant water-soluble maca edible salt and a preparation method thereof. Belongs to the technical field. Background technique [0002] Edible salt is the main source of salty taste in dishes. It can enhance umami taste, enhance original taste, antiseptic and sterilization, adjust the texture of raw materials, and increase the crispness and tenderness of raw materials. The variety of edible salt products currently on the market is monotonous, low in technical content, and lacks functional products. [0003] Maca, also known as Maca, is a new resource food, mainly produced in the Andes in South America and Lijiang, Yunnan, China. It is a cruciferous plant. The leaves are elliptical, and the rhizome is shaped like a small round radish. It is edible and is a kind of pure natural food with rich nutrients. The hypocotyls of Maca may be golden or yellowish, red, purple, blue, black...

AI Technical Summary

Problems solved by technology

[0020] However, the thermal stability and water solubility of maca are poor, and the temperature of edible salt in the cooking process is very high (if it is cooking with an open fire, the temperature of the central fire point can reach about 300 ° C), and maca denatures in a high temperature environment. Lost its original health function

Maca has poor water solubility and is difficult to dissolve into ingredients. A large amount of active ingredients in Maca are lost, resulting in great waste

Images