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

A water-soluble, high-temperature-resistant technology, applied in the field of edible salt, can solve the problems of loss of active ingredients, loss of health care function, poor water solubility of Maca, etc., and achieve the effect of improving high temperature resistance and water solubility

Inactive Publication Date: 2020-08-14
山东肥城精制盐厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A kind of preparation method of high temperature resistant water-soluble maca edible salt, in parts by weight, the specific method is as follows:

[0055] (1) first slice 1 portion of maca tuber raw material and crush it into 80-mesh coarse powder, then add the coarse powder into 8 parts of absolute ethanol, extract with 500W ultrasonic wave for 30 minutes, and centrifuge to obtain the first supernatant and the first precipitate;

[0056] (2) Then the first precipitate is pulverized by low-temperature airflow to make 1000-mesh superfine powder, then the superfine powder is added to 4 parts of absolute ethanol, 200W ultrasonic extraction is performed for 10 minutes, centrifuged to obtain the second supernatant, and the first supernatant is combined liquid and the second supernatant, and the ethanol was removed by rotary evaporation to obtain a concentrate;

[0057] (3) Then, 0.5 part of mulberry silk is used as raw material, followed by degumming, hydrolysis and enzymoly...

Embodiment 2

[0079] A kind of preparation method of high temperature resistant water-soluble maca edible salt, in parts by weight, the specific method is as follows:

[0080] (1) Slicing 1 portion of maca tuber raw material and pulverizing it into 100-mesh coarse powder, then adding the coarse powder into 5 parts of absolute ethanol, extracting with 800W ultrasonic wave for 20 minutes, and centrifuging to obtain the first supernatant and the first precipitate;

[0081] (2) Then the first precipitate is pulverized by low-temperature air flow to make a 1200-mesh superfine powder, then the superfine powder is added to 3 parts of absolute ethanol, 400W ultrasonic extraction is performed for 5 minutes, and the second supernatant is obtained by centrifugation, and the first supernatant is combined liquid and the second supernatant, and the ethanol was removed by rotary evaporation to obtain a concentrate;

[0082] (3) Then, 0.8 part of mulberry silk is used as raw material, followed by degumming...

Embodiment 3

[0104] A kind of preparation method of high temperature resistant water-soluble maca edible salt, in parts by weight, the specific method is as follows:

[0105] (1) Slicing 1 portion of maca tuber raw material and pulverizing it into a 90-mesh coarse powder, then adding the coarse powder into 6 parts of absolute ethanol, extracting with 700W ultrasonic waves for 25 minutes, and centrifuging to obtain the first supernatant and the first precipitate;

[0106] (2) Then the first precipitate is pulverized by low-temperature airflow to make 1100-mesh superfine powder, then the superfine powder is added to 3.5 parts of absolute ethanol, extracted by 300W ultrasonic wave for 8 minutes, centrifuged to obtain the second supernatant, and the first supernatant is combined liquid and the second supernatant, and the ethanol was removed by rotary evaporation to obtain a concentrate;

[0107] (3) Then, 0.6 part of mulberry silk is used as raw material, followed by degumming, hydrolysis and ...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L31/00A23L33/10A23L33/17A23P10/30B01D11/02
CPCA23L27/40A23L33/10A23L33/17A23L31/00A23P10/30B01D11/0265
Inventor 马衍祯国兴君孟强郝凤梅
Owner 山东肥城精制盐厂有限公司
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