CN108740962A - Salty control sodium salt of a kind of no potassium increasing and preparation method thereof - Google Patents
Salty control sodium salt of a kind of no potassium increasing and preparation method thereof Download PDFInfo
- Publication number
- CN108740962A CN108740962A CN201810597846.6A CN201810597846A CN108740962A CN 108740962 A CN108740962 A CN 108740962A CN 201810597846 A CN201810597846 A CN 201810597846A CN 108740962 A CN108740962 A CN 108740962A
- Authority
- CN
- China
- Prior art keywords
- sodium
- potassium
- salt
- salty
- sodium salt
- 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
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 title claims abstract description 57
- 239000011591 potassium Substances 0.000 title claims abstract description 57
- 229910052700 potassium Inorganic materials 0.000 title claims abstract description 57
- 159000000000 sodium salts Chemical class 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 230000001965 increasing effect Effects 0.000 title claims description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 78
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 76
- 239000011780 sodium chloride Substances 0.000 claims abstract description 41
- 235000012207 sodium gluconate Nutrition 0.000 claims abstract description 39
- 239000000176 sodium gluconate Substances 0.000 claims abstract description 39
- 229940005574 sodium gluconate Drugs 0.000 claims abstract description 39
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims abstract description 38
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000001509 sodium citrate Substances 0.000 claims abstract description 32
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 32
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 31
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 31
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 31
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 30
- 239000011734 sodium Substances 0.000 claims abstract description 22
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 22
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims description 22
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- 150000003839 salts Chemical class 0.000 abstract description 35
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- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract description 18
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- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 3
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Classifications
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- 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
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
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- 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
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- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
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Abstract
Increase salty control sodium salt the invention discloses a kind of no potassium to be grouped as by following group by weight：45~50 parts of edible potassium chloride eats 35~45 parts of sodium chloride, 1~10 part of trehalose, 1~10 part of apple acid disodium, 1~15 part of sodium gluconate, 0.1~5 part of l-Alanine；The invention also discloses the preparation methods that the no potassium increases salty control sodium salt；This increases salty control sodium salt without potassium and is avoided taking in potassium chloride for a long time, while reducing bitter taste and sodium chloride content, it can also keep or be promoted the salinity and delicate flavour of salt, wherein, sodium gluconate has been cooperateed with apple acid disodium increases salty effect, and I+G, sodium citrate, which can cooperate with, plays fresh adding taste, and salinity and freshness significantly increase and relatively edible sodium chloride, sodium chloride content reduces 50% or more, greatly reduces the intake of sodium.
Description
Technical field
The present invention relates to edible sodium chloride technical fields more particularly to a kind of no potassium to increase salty control sodium salt.
Background technology
Salt is flavouring important in human lives, occupies very important status in people's lives.Salt is
Flavoring agent with important physiological function can adjust the osmotic balance of human body, maintain the normal excitability of nerves and muscles.
When lacking salt in the food eaten, internal sodium ions content will be reduced, and potassium ion enters blood from cell, it may occur that
The illnesss such as blood thickens, oliguria, cholesteroderma.But excessive intake salt and sodium chloride can also bring harm to human body,
Countries in the world medical field thinks high blood by epidemiological survey, animal experiment, clinical observation for many years, most experts
There is close relationship between pressure and sodium chloride, it is to cause hypertension and cardiovascular disease and the cerebrovascular to absorb sodium chloride too much
One of the main reason for disease etc..If to suffering from the patient of hypertension, the intake of sodium chloride is reduced, blood pressure can reduce.It is high
Sodium, low potassium are one of the main reason for China's Prevalence of Hypertension are high.The sucking of potassium is often inversely related with the intake of sodium,
The shortage of potassium is mostly replaced by sodium in cell, is increased the intake of potassium and can be induced natriuretic effect, and potassium is in body and albumen and sugar
It is present in together into the cell, when the concentration of intramuscular potassium is reduced, a part can be replaced by sodium.Therefore, the whole people are advocated to eat less
Salt, multiselect Cardia Salt are imperative.
But, the existing Cardia Salt that part sodium is substituted with potassium chloride, which usually has, makes us uncomfortable metal astringent taste.In addition to
Optimize except eating habit, the best way is to research and develop the Cardia Salt for not influencing even better than common table salt taste.In this side
Face, researcher have carried out numerous studies, and achieve many achievements.Partial oxidation sodium is directly such as replaced using potassium chloride,
But usually there is bitter metallic taste, in order to solve the bitterness problem of this kind of Cardia Salt, some researchs are suitable by adding
Glucide realizes the effect for reducing bitter taste.But, while reducing bitter taste, moreover it is possible to keep or be promoted the salty of salt
Degree, is very difficult.The various saccharides being currently known, such as glucose, lactose can not be tieed up while reducing bitter taste
Hold or promoted the salinity of salt.The edible existing product for being suitable for subtracting sodium crowd of sodium chloride industry is mainly to add a large amount of chlorine
Change based on potassium, but since there is potassium chloride itself certain metal astringent taste mouthfeel and salinity to be less than sodium chloride, consumer makes
Used time can not specifically grasp additive amount, be equal to the mouthfeel of common table salt sometimes for pursuing often usage amount is more.This just leads
Caused to subtract sodium salt and do not played the role of not only subtracting sodium, allow instead long term consumer it is excessive taken in potassium.In addition, upper
On the basis of stating, the Cardia Salt of tasty mouthfeel, even more one of this field institute facing challenges how are obtained.
Documents 1：It is entitled " a kind of salty control sodium salt of no potassium increasing " application No. is " CN201710325980.6 ", this hair
A kind of bright salty control sodium salt of no potassium increasing that provides is grouped as by following group by weight：25~35 parts of potassium chloride, 65~75
The edible sodium chloride of part, 15~25 portions of trehaloses and 0.3~0.6 part of additive, wherein in additive, by weight percentage, contain
Have 88~92% monosodium glutamate, 3~6% yeast extract and 3~6% I+G.Trehalose is slightly sweet in the invention, as flavour enhancing
Agent；Monosodium glutamate and I+G play a part of that fresh adding, only yeast extract is cooperateed with to have the function of increasing salty, and saline taste intensity is not high, salty
Degree is promoted still not notable；Although can take in potassium chloride for a long time and addition monosodium glutamate can carry it is fresh, how jealous essence can seriously damage it is strong
Health, custom puts monosodium glutamate when many people's cookings, but finds that there are about 30% people due to intake according to one investigation of nearest TaiWan, China
Monosodium glutamate is excessive and phenomena such as drowsiness, impatient occurs.
Therefore, how to prepare a kind of no bitter taste, salinity and the outstanding Cardia Salt of freshness, this edible salt reduce it is bitter
While taste, moreover it is possible to which the salinity for keeping or being promoted salt, healthy and safe risk is lower when not taking in potassium and using, to human body generation
It thanks to close friend, just seems particularly significant.
Invention content
It is an object of the invention to overcome the defect of the prior art, a kind of salty control sodium salt of no potassium increasing is provided, it will not be long-term
Potassium chloride is taken in, while reducing bitter taste, moreover it is possible to keep or be promoted the salinity of salt, and increase delicate flavour without monosodium glutamate, make
Used time, healthy and safe risk was lower, healthier to body metabolism close friend.
The invention is realized in this way：
It is an object of the present invention to provide a kind of no potassium to increase salty control sodium salt, by weight, including the following raw material group
Point：Edible 90~95 parts of sodium chloride, 1~9.5 part of trehalose, 0.1~1 part of sodium citrate, 0.1~0.5 part of sodium gluconate,
0.1~0.5 part of apple acid disodium, 0.1~1 part of I+G.
The second object of the present invention is to provide the preparation method that a kind of no potassium increases salty control sodium salt, and the method includes such as
Lower step：
Step 1：Screen raw material：Required each component raw material sieve is got into little particle；
Step 2：By the proportion relation weigh respectively the edible sodium chloride screened in the step 1, trehalose,
Sodium citrate, sodium gluconate, apple acid disodium and I+G, and mixing.
Activity is as follows the effect of each primary raw material medicine in the present invention：
1, trehalose：Primarily as sweetener and flavoring agent in this formula；In addition there are following effects：
(1) it is also prevented from age of starch；Prevent protein denaturation；Inhibit lipid material rancid；Inhibit the life of fishlike smell
At；Mitigate the strange taste of chicken, duck, goose；Inhibit the rice bran of rice smelly；Conducive to the fresh-keeping of vegetables, meat, fruit etc.；Stablize in material
Superoxide dismutase；Prevent the effect of decayed tooth and the supplement energy.
(2) trehalose is a kind of functional oligose, and having prevents human body bone loose, and human body Bifidobacterium is promoted to increase
The functions such as value and removing interior free yl；
(3) trehalose can be digested absorption as maltose with granulated sugar in small intestine, delay in human body as nutrient source
On The Drug Release；
(4) since the sugariness of trehalose is the 45% of sucrose, so it can reduce biscuit, bread, the sweet tea of the products such as cake
Degree, makes it have salubrious mouthfeel.Such as in moon cake, some are selected and use trehalose in the heart.
2, sodium citrate：As acidity regulator, flavouring agent, stabilizer.Sodium citrate is non-toxic, has pH modulabilities
Energy and good stability.Sodium citrate can mitigate tart flavour for cold drink, improve taste.This product is added in brewing, it can
Promote saccharification, dosage is about 0.3%.In ice cream and ice cream manufacture, sodium citrate can be used as emulsifier and stabilization
Agent, dosage are 0.2%~0.3%.What this product also acted as dairy products prevents rancid dose, processing cheese and fish product etc.
The sweet taste corrigent etc. of tackifier and food.
3, apple acid disodium：Have the function of seasoning, it is fresh-keeping；In this formula, apple acid disodium and sodium gluconate association
With serving, increasing is salty；In addition there are following effects：
(1) in terms of processing of aquatic products, the micro organism quantity of aquatic products can be reduced by adding a certain amount of natrium malicum,
Inhibit the growth and breeding of bacterium, keeps the freshness of aquatic products as far as possible；
(2) at the marinated aspect of fruits and vegetables product, natrium malicum is used in pickles, can play the role of buffering and seasoning, to
Both pickles can have been made to keep lower pH value, convenient for fresh-keeping and shelf life extension, and adjustable tart flavour, imparting pickles are good
Good taste and salubrious mouthfeel；
(3) acidity and flavor taste can be increased in terms of fruity beverage；
(4) L MALIC ACID sodium is a kind of optical isomer of natrium malicum, in addition to optical activity, physicochemical property and DL-
Natrium malicum is identical, meanwhile, L MALIC ACID sodium can also directly participate in the metabolism of organism, therefore, compare and DL- apples
Tartaric acid sodium, L MALIC ACID sodium are more beneficial to health.Compared with DL-sodium malate, L MALIC ACID sodium has important life
Function is managed, tricarboxylic acid cycle can be directly entered, participates in body metabolism, it is beneficial to health, while also avoiding D-malic acid
Sodium is in the residual of human body, and therefore, L MALIC ACID sodium also belongs to innocuous substance, and human body intake is safe.
4, sodium gluconate：In this formula, sodium gluconate has been cooperateed with apple acid disodium increases salty effect；In addition
Also following effect：
(1) PH pooling features：The buffer pH of sodium gluconate is 3.4, is suitble to do the buffering dosage form food additive of low pH ranges
Add agent.Beverage pH hereinafter, general sterilizing time is 10min at 65 DEG C, had not only ensured bactericidal effect but also had saved the energy, simultaneously 4
It can ensure the mouthfeel of beverage.Sodium gluconate can be difficult to realize pH4 or less sterilizations better than other acylates to be reached
Above-mentioned requirements；
(2) flavor improver：Sodium gluconate flavor itself is good, has cover hardship to hide, stink function, is such as covering fish
Smelly, magnesium ion bitter taste etc., it is excellent to give other acylates.Sodium gluconate has clear improvement high-intensity sweeteners day
The taste matter of winter sucdrol, stevioside, saccharin, radix asparagi sweet extract is with sodium gluconate and with the sweetening agent that can reach as granulated sugar；
(3) food preservative：Salt sterilizes flavour enhancing, but excessively multipair human injury is very big.Sodium gluconate replace salt into
Row taste ferments, and can replace 10% salt that less salt bread or salt-free bread can be made with sodium gluconate.Give food preservation,
The various functions such as dehydration.Reduce sodium content in food simultaneously；
(4) nutritional supplement：The basic character of sodium gluconate, balanced human's alkali that can be balanced is sour, to maintaining cell
Capacity and exosmosis be pressed with very important effect, adjust acid-base balance in human body, to restore the normal effect of nerve, together
When can also prevent low sodium syndrome, it can also be used to substitute salt and reduce body sodium and absorb, it is good to the effect of releiving of nervous nerve
It is good.
5,I+G：Mainly play fresh adding in this formula, disodium 5 '-ribonucleotide (I+G) is the ucleotides food of a new generation
Product freshener.This product is by 5'-inosinic acid disodium (IMP) and 5'- Sodium guanylates (GMP) by 1：1 ratio mixes,
It can be added directly into food, play fresh effect.It is relatively inexpensive and flavour enhancer that effect is best, specifically：
(1) delicate flavour multiplication effect.Delicate flavour multiplication effect can be generated by being used in mixed way with the sodium citrate in this formula, drop
Low product cost；
(2) enhance and improve flavour of food products, natural delicious, the strong and fragrant and sweet taste of food can be enhanced；
(3) make meat taste more delicious, meat original flavor can be enhanced by being added after being mixed with monosodium glutamate, strengthen meat, be reduced
Meat dosage enables cost reduction；
(4) inhibit the bad smells such as over-salty, excessively bitter, peracid in food, and peculiar smell (amino tart flavour, flour taste can be reduced
Deng)；
(5) stability with preferable dissolubility and in the product.
Compared with prior art, the invention has the advantages that and effect：
1, while reducing bitter taste and sodium chloride content, moreover it is possible to keep or be promoted the salinity and delicate flavour of salt, specifically
Ground：Sodium gluconate has been cooperateed with apple acid disodium increases salty effect；Being added without potassium and slightly sweet property flavoring agent trehalose is added makes
It obtains without metal astringent taste；Sodium citrate renders palatable agent as acidity and I+G plays the role of cooperateing with fresh adding；To sum up, salinity and freshness be all
It significantly increases, potassium chloride, no metal astringent taste and relatively edible sodium chloride, sodium chloride content reduction 50% will not be taken in for a long time
More than, greatly reduce the intake of sodium；
2, nutrition is more balanced：Relatively edible sodium chloride, is added natural organic salt, to human body while increasing compound saline taste
Metabolism is friendly, specifically：
(1) trehalose can be digested absorption in small intestine, as nutrient source in human body slow release；
(2) sodium citrate resolves into citrate ions and sodium ion, and citric acid is the important centre of human body tricarboxylic acid cycle
Body participates in normal metabolism, no depot action in vivo and not will produce side effect；
(3) L MALIC ACID disodium can be directly entered tricarboxylic acid cycle, participate in body metabolism, beneficial to health；
(4) basic character of sodium gluconate is capable of balanced balanced human's alkali acid, to maintaining the capacity of cell and outer
Osmotic pressure has very important effect, adjusts acid-base balance in human body, to restore the normal effect of nerve, while can also prevent
Only low sodium syndrome, it can also be used to which substituting salt reduces the absorption of body sodium, to the function well of releiving of nervous nerve；
(5) I+G is used in mixed way with the sodium citrate in this formula can generate delicate flavour multiplication effect, reduce product cost,
It is fresh more friendly to body metabolism than being carried with monosodium glutamate；
(6) relatively edible sodium chloride, potassium：Sodium=2：1, meet health demand.
Specific implementation mode
Embodiment 1：No potassium increases salty control sodium salt
1, by weight, the present embodiment increases salty control sodium salt without potassium and is grouped as by following group：
Edible 90 parts of sodium chloride, 9.5 parts of trehalose, 0.1 part of sodium citrate, 0.1 part of sodium gluconate, apple acid disodium
0.2 part, 0.1 part of I+G.
2, the no potassium increases the salty preparation method for controlling sodium salt and includes the following steps：
Step 1：Screen raw material：Required each component raw material is sieved and gets 0.15mm-0.85mm endoparticles；
Step 2：Weigh the edible sodium chloride screened in the step 1 respectively by the proportion relation, trehalose,
Sodium citrate, sodium gluconate, apple acid disodium and I+G, and mixing；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Embodiment 2：No potassium increases salty control sodium salt
1, by weight, the present embodiment increases salty control sodium salt without potassium and is grouped as by following group：
Edible 95 parts of sodium chloride, 1 part of trehalose, 1 part of sodium citrate, 1 part of sodium gluconate, 1 part of apple acid disodium, I+G
1 part.
2, the no potassium increases the salty preparation method for controlling sodium salt and includes the following steps：
Step 1：Screen raw material：Required each component raw material is sieved and gets 0.15mm-0.85mm endoparticles；
Step 2：Weigh the edible sodium chloride screened in the step 1 respectively by the proportion relation, trehalose,
Sodium citrate, sodium gluconate, apple acid disodium and I+G, and mixing；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Embodiment 3：No potassium increases salty control sodium salt
1, by weight, the present embodiment increases salty control sodium salt without potassium and is grouped as by following group：
Edible 90 parts of sodium chloride, 8.7 parts of trehalose, 1 part of sodium citrate, 0.1 part of sodium gluconate, apple acid disodium 0.1
Part, 0.1 part of I+G.
2, the no potassium increases the salty preparation method for controlling sodium salt and includes the following steps：
Step 1：Screen raw material：Required each component raw material is sieved and gets 0.15mm-0.85mm endoparticles；
Step 2：Weigh the edible sodium chloride screened in the step 1 respectively by the proportion relation, trehalose,
Sodium citrate, sodium gluconate, apple acid disodium and I+G, and mixing；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Embodiment 4：No potassium increases salty control sodium salt
1, by weight, the present embodiment increases salty control sodium salt without potassium and is grouped as by following group：
Edible 92 parts of sodium chloride, 6 parts of trehalose, 0.8 part of sodium citrate, 0.5 part of sodium gluconate, apple acid disodium
0.2, I+G 0.5 part.
2, the no potassium increases the salty preparation method for controlling sodium salt and includes the following steps：
Step 1：Screen raw material：Required each component raw material is sieved and gets 0.15mm-0.85mm endoparticles；
Step 2：Weigh the edible sodium chloride screened in the step 1 respectively by the proportion relation, trehalose,
Sodium citrate, sodium gluconate, apple acid disodium and I+G, and mixing；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Embodiment 5：No potassium increases salty control sodium salt
1, by weight, the present embodiment increases salty control sodium salt without potassium and is grouped as by following group：
Edible 94 parts of sodium chloride, 4 parts of trehalose, 0.5 part of sodium citrate, 0.2 part of sodium gluconate, apple acid disodium 0.5
Part, 0.8 part of I+G.
2, the no potassium increases the salty preparation method for controlling sodium salt and includes the following steps：
Step 1：Screen raw material：Required each component raw material is sieved and gets 0.15mm-0.85mm endoparticles；
Step 2：Weigh the edible sodium chloride screened in the step 1 respectively by the proportion relation, trehalose,
Sodium citrate, sodium gluconate, apple acid disodium and I+G, and mixing；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Embodiment 6：No potassium increases salty control sodium salt
1, by weight, the present embodiment increases salty control sodium salt without potassium and is grouped as by following group：
Edible 93 parts of sodium chloride, 5 parts of trehalose, 0.6 part of sodium citrate, 0.3 part of sodium gluconate, apple acid disodium 0.4
Part, 0.7 part of I+G.
2, the no potassium increases the salty preparation method for controlling sodium salt and includes the following steps：
Step 1：Screen raw material：Required each component raw material is sieved and gets 0.15mm-0.85mm endoparticles；
Step 2：Weigh the edible sodium chloride screened in the step 1 respectively by the proportion relation, trehalose,
Sodium citrate, sodium gluconate, apple acid disodium and I+G, and mixing；
Step 3 measures encapsulation after mixture is made；
Step 4, vanning, stacking, storage or transport.
Comparative example 1
Except without trehalose, proportion is outer by glucose replacement, remaining is consistent with embodiment 6.
Comparative example 2
Except without apple acid disodium, proportion is outer by sodium gluconate replacement, remaining is consistent with embodiment 6.
Comparative example 3
Except without sodium gluconate, proportion is outer by apple acid disodium replacement, remaining is consistent with embodiment 6.
Comparative example 4
In addition to without I+G, shared by ratio substituted by sodium citrate outer, remaining is consistent with embodiment 6.
Comparative example 5
In addition to without sodium citrate, shared by ratio substituted by I+G outer, remaining is consistent with embodiment 6.
Experimental example
30 industry personnel are invited, the sense of bitter taste, salinity and freshness is carried out to Examples 1 to 6 and comparative example 1~5
Official evaluates and tests, and takes scoring average mark, as evaluation result, evaluating standard is as follows：
Bitter taste is evaluated and tested：No bitter taste 10 divides；Thin 5 points of bitter taste；More apparent bitter taste 0 divides；
Salinity is evaluated and tested：(relative to common sodium salt) salinity significantly increases 10 points；Salinity enhances general 7 points of degree；Salinity does not have
Change 5 points；Salinity reduces by 0 point；
Freshness is evaluated and tested：(relative to common sodium salt) freshness significantly increases 10 points；Salinity enhances general 7 points of degree；Freshness does not have
Change 5 points；Freshness reduces by 0 point.
The results are shown in Table 1：Wherein,
In bitter taste test and appraisal, embodiment 1-6's increases salty control sodium salt without potassium, and 30 industry personnel make 10 scores, are equally divided into
10 points；The edible salt of comparative example 1,27 industry personnel make 0 score, and 3 industry personnel make 5 scores, are equally divided into 0.5 point；It is right
The edible salt of ratio 2-5,18 industry personnel make 10 scores, and 12 industry personnel make 5 scores, are equally divided into 8 points；
In salinity test and appraisal, embodiment 1-3's increases salty control sodium salt without potassium, and 28 industry personnel make 10 scores, and 2 in the industry
Personnel make 7 scores, are equally divided into 9.8 points；Embodiment 4-5's increases salty control sodium salt without potassium, and 29 industry personnel make 10 scores, 1
Industry personnel makes 7 scores, is equally divided into 9.9 points；Embodiment 6 increases salty control sodium salt without potassium, and 30 industry personnel make 10 scores,
It is equally divided into 10 points；The edible salt of comparative example 1,24 industry personnel make 5 scores, and 6 industry personnel make 0 score, are equally divided into
4 points；The edible salt of comparative example 2-3 and comparative example 5,15 industry personnel make 7 scores, and 15 industry personnel make 5 scores, average
It is divided into 6 points；The edible salt of comparative example 4,18 industry personnel make 10 scores, and 12 industry personnel make 5 scores, are equally divided into 8
Point.
In freshness test and appraisal, embodiment 1-3's increases salty control sodium salt without potassium, and 28 industry personnel make 10 scores, and 2 in the industry
Personnel make 7 scores, are equally divided into 9.8 points；Embodiment 4-5's increases salty control sodium salt without potassium, and 29 industry personnel make 10 scores, 1
Industry personnel makes 7 scores, is equally divided into 9.9 points；Embodiment 7 increases salty control sodium salt without potassium, and 30 industry personnel make 10 scores,
It is equally divided into 10 points；The edible salt of comparative example 1,30 industry personnel make 5 scores, are equally divided into 5 points；Comparative example 2-3's is edible
Salt, 18 industry personnel make 10 scores, and 12 industry personnel make 5 scores, are equally divided into 8 points；The edible salt of comparative example 4-5,18
Position industry personnel makes 0 score, and 12 industry personnel make 5 scores, are equally divided into 3 points.
Table 1
As shown in table 1, embodiment 6 is the most preferred embodiment of the present embodiment, the scoring in bitter taste, salinity and freshness test and appraisal
It is 10 points.
Comparative example 1, except being free of apple acid disodium, proportion is substituted outer, remaining and embodiment 6 by sodium gluconate
Unanimously.But the edible salt of comparative example 1 has obvious bitter taste, salinity and freshness also have reduction, show glucose, no
Bitter taste can be covered, and influences raising of the other compositions to salinity and freshness to a certain extent.And trehalose is as sweetener,
Bitter taste can be obviously covered, and salinity and freshness will not be reduced.
Comparative example 2-3 is free of apple acid disodium and sodium gluconate respectively, increases and but there was only 6 points in salty test and appraisal；Show reality
The apple acid disodium and sodium gluconate applied in example 7 are increasing on salty, play synergistic effect.
In comparative example 4-5, I+G, sodium citrate are free of respectively, remaining is consistent with embodiment 6, in fresh adding test and appraisal but
Only 3 points；Show that I+G, sodium citrate have the effect of cooperateing with fresh adding.
In conclusion showing：
1, no potassium provided by the invention, which increases bright I+G, sodium citrate in salty control sodium salt, can cooperate with the delicate flavour for increasing food, carry
Fresh effect is more than monosodium glutamate, and without addition monosodium glutamate carry fresh, and when use, healthy and safe risk substantially reduced.
2, no potassium provided by the invention increases trehalose in salty control sodium salt, and sodium gluconate has cooperateed with increasing with apple acid disodium
Salty effect, addition trehalose reduce bitter taste without metal astringent taste, while reducing bitter taste and sodium chloride content, moreover it is possible to keep
Or the salinity and delicate flavour of salt are promoted, salinity and freshness significantly increase and relatively eat sodium chloride, and sodium chloride content subtracts
Few 50% or more, greatly reduce the intake of sodium.
It is described be only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all include within protection scope of the present invention.
Claims (8)
1. a kind of no potassium increases salty control sodium salt, which is characterized in that by weight, including the following raw material component：Edible sodium chloride 90
~95 parts, 1~9.5 part of trehalose, 0.1~1 part of sodium citrate, 0.1~1 part of sodium gluconate, 0.1~1 part of apple acid disodium,
0.1~1 part of I+G.
2. increasing salty control sodium salt without potassium as described in claim 1, which is characterized in that by weight, including the following raw material component：
Edible 92~94 parts of sodium chloride, 4~6 parts of trehalose, 0.5~0.8 part of sodium citrate, 0.2~0.5 part of sodium gluconate, apple
0.2~0.5 part of acid disodium, 0.5~0.8 part of I+G.
3. increasing salty control sodium salt without potassium as described in claim 1, which is characterized in that by weight, including the following raw material component：
Edible 93 parts of sodium chloride, 5 parts of trehalose, 0.6 part of sodium citrate, 0.3 part of sodium gluconate, 0.4 part of apple acid disodium, I+G
0.7 part.
4. no potassium as described in any one of claims 1-3 increases salty control sodium salt, which is characterized in that the apple acid disodium is L- apples
Acid disodium.
5. a kind of preparation method for increasing salty control sodium salt without potassium as described in claim 1-4 is any, which is characterized in that the method
Include the following steps：
Step 1：Raw material is screened, required each component raw material sieve is got into little particle；
Step 2：The edible chlorination screened in the step 1 is weighed respectively by any proportion relations of claim 1-4
Sodium, trehalose, sodium citrate, sodium gluconate, apple acid disodium and I+G, and mixing.
6. increasing the preparation method of salty control sodium salt without potassium as claimed in claim 5, which is characterized in that each described in the step 1
Component raw material sieves and gets 0.15mm-0.85mm endoparticles.
7. increasing the preparation method of salty control sodium salt without potassium as claimed in claim 5, which is characterized in that further include step 3：It is made mixed
Encapsulation is measured after closing object.
8. increasing the preparation method of salty control sodium salt without potassium as claimed in claim 7, which is characterized in that be made in the step 3 mixed
It cases after metering encapsulation after conjunction object, stacking is stored or transported.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226734A (en) * | 2019-06-06 | 2019-09-13 | 益盐堂（应城）健康盐制盐有限公司 | A kind of seasoning salt and preparation method thereof with human body intestinal canal maintenance effect |
| CN114680321A (en) * | 2020-12-30 | 2022-07-01 | 广东海天创新技术有限公司 | Composite seasoning salt and preparation method thereof |
| CN115886232A (en) * | 2022-11-23 | 2023-04-04 | 益盐堂（应城）健康盐制盐有限公司 | Sodium-reduced salt and preparation method thereof |
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| CN105285905A (en) * | 2015-11-09 | 2016-02-03 | 咸丹（天津）科技有限公司 | New-type sodium-reduced salt and preparation method thereof |
| CN105831690A (en) * | 2016-03-30 | 2016-08-10 | 广州市健味生物科技有限公司 | Delicious and salty flavoring agent and preparation method thereof |
| CN106418431A (en) * | 2016-09-30 | 2017-02-22 | 益盐堂（应城）健康盐制盐有限公司 | Compound low-sodium salt and preparation method and application thereof |
| CN106509809A (en) * | 2016-11-08 | 2017-03-22 | 益盐堂（应城）健康盐制盐有限公司 | Low-sodium-content flavor salt and production method thereof |
| CN107125698A (en) * | 2017-05-10 | 2017-09-05 | 益盐堂（应城）健康盐制盐有限公司 | One kind is without anticaking agent, without potassium Cardia Salt |
| CN107212359A (en) * | 2017-05-10 | 2017-09-29 | 益盐堂（应城）健康盐制盐有限公司 | One kind is without bitter taste Cardia Salt |
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| CN105285905A (en) * | 2015-11-09 | 2016-02-03 | 咸丹（天津）科技有限公司 | New-type sodium-reduced salt and preparation method thereof |
| CN105831690A (en) * | 2016-03-30 | 2016-08-10 | 广州市健味生物科技有限公司 | Delicious and salty flavoring agent and preparation method thereof |
| CN106418431A (en) * | 2016-09-30 | 2017-02-22 | 益盐堂（应城）健康盐制盐有限公司 | Compound low-sodium salt and preparation method and application thereof |
| CN106509809A (en) * | 2016-11-08 | 2017-03-22 | 益盐堂（应城）健康盐制盐有限公司 | Low-sodium-content flavor salt and production method thereof |
| CN107125698A (en) * | 2017-05-10 | 2017-09-05 | 益盐堂（应城）健康盐制盐有限公司 | One kind is without anticaking agent, without potassium Cardia Salt |
| CN107212359A (en) * | 2017-05-10 | 2017-09-29 | 益盐堂（应城）健康盐制盐有限公司 | One kind is without bitter taste Cardia Salt |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226734A (en) * | 2019-06-06 | 2019-09-13 | 益盐堂（应城）健康盐制盐有限公司 | A kind of seasoning salt and preparation method thereof with human body intestinal canal maintenance effect |
| CN114680321A (en) * | 2020-12-30 | 2022-07-01 | 广东海天创新技术有限公司 | Composite seasoning salt and preparation method thereof |
| CN114680321B (en) * | 2020-12-30 | 2024-05-28 | 广东海天创新技术有限公司 | Composite seasoning salt and preparation method thereof |
| CN115886232A (en) * | 2022-11-23 | 2023-04-04 | 益盐堂（应城）健康盐制盐有限公司 | Sodium-reduced salt and preparation method thereof |
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