CN111034987A - Edible salt with hollow structure and preparation method thereof - Google Patents
Edible salt with hollow structure and preparation method thereof Download PDFInfo
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- CN111034987A CN111034987A CN202010021440.0A CN202010021440A CN111034987A CN 111034987 A CN111034987 A CN 111034987A CN 202010021440 A CN202010021440 A CN 202010021440A CN 111034987 A CN111034987 A CN 111034987A
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- Prior art keywords
- edible salt
- hollow
- salt
- spray drying
- structured
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- 150000003839 salts Chemical class 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 29
- 239000011780 sodium chloride Substances 0.000 claims abstract description 18
- 238000001694 spray drying Methods 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 9
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 9
- 230000005484 gravity Effects 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract 3
- 239000002994 raw material Substances 0.000 claims description 12
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 claims description 10
- 239000000378 calcium silicate Substances 0.000 claims description 9
- 229910052918 calcium silicate Inorganic materials 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 64
- 235000019643 salty taste Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 238000004090 dissolution Methods 0.000 abstract description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 8
- 239000011734 sodium Substances 0.000 description 7
- 229910052708 sodium Inorganic materials 0.000 description 7
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 6
- 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 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
- 229910052700 potassium Inorganic materials 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000001103 potassium chloride Substances 0.000 description 4
- 235000011164 potassium chloride Nutrition 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 201000005569 Gout Diseases 0.000 description 2
- 239000002220 antihypertensive agent Substances 0.000 description 2
- 229940127088 antihypertensive drug Drugs 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002232 neuromuscular Effects 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000030883 sensory perception of salty taste Effects 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D1/00—Evaporating
- B01D1/16—Evaporating by spraying
- B01D1/18—Evaporating by spraying to obtain dry solids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention provides edible salt with a hollow structure, wherein the weight percentage of sodium chloride is more than 50 percent and less than or equal to 85 percent; the rest is maltodextrin and Arabic gum. The hollow table salt is prepared by a spray drying process, the physical structure of common table salt is changed into a hollow spherical structure, the specific surface area of the hollow spherical structure is larger than that of common table salt, and the specific gravity of the hollow spherical structure is 1/4-1/3 of common table salt; the dissolution speed is more than 2 times faster than that of common salt. Salt suitable for baking and frying food. Under the condition of not affecting the salty taste, 20-30% less salt can be added compared with the common salt, so that the effect of eating less salt is achieved.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to edible salt with a hollow structure and a preparation method thereof.
Background
The salt is the first of all, is a seasoning essential for people's life, and has the main function of seasoning and increasing the salt. However, excessive sodium ion intake is found to be an important factor for inducing various diseases such as hypertension, coronary heart disease, osteoporosis and the like. The world health organization recommends that the daily salt intake of adults is 5 g, and the dietary nutrient intake survey in China shows that the salt intake of residents in China is approximately 2 times or even 3 times of that of the world health organization by reducing salt.
In order to reduce the intake of sodium, ensure enough salinity brought by salt, meet the requirements of people on delicious taste and health, various large salt industry companies develop various series of low-sodium salt-reducing products on the market successively, but the main form of the low-sodium salt-reducing products is to add potassium chloride to replace part of sodium chloride. The reference intake of dietary nutrients of Chinese residents suggests that the daily intake of potassium for adults is 2g, and potassium is widely present in animal and plant tissues, unlike sodium, and the daily intake of potassium can meet the requirements of human bodies. There is also scientific evidence that excessive potassium intake can lead to disorders or discomfort of the cardiovascular system, neuromuscular system, digestive system and urinary system. The national safety standard GB2721 for edible salt also stipulates that low-sodium salt added with potassium chloride is not suitable for hypertension people taking antihypertensive drugs, and limits low-sodium salt edible people added with potassium chloride.
The umami substance can enhance the sensitivity of human body to the salty taste perception receptor, and when the umami substance is used together with sodium chloride, the human body taste bud can enhance the perception of salty taste, which is the salty taste synergistic principle in organoleptic science. By using the principle of increasing the effect of salty and fresh food and the seasoning technology, the sodium reduction amount of about 20-30% can be ensured under the condition of the same perceived salinity. However, the umami sodium-reduced salt generally contains higher purine components, and is easy to cause gout symptoms after being eaten frequently.
Disclosure of Invention
In view of the above, the present invention aims to provide a hollow edible salt without potassium and purine and capable of reducing the intake of edible salt, and a preparation method thereof, so as to solve the problems of the conventional low sodium salt.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a hollow structure edible salt is characterized in that: the weight percentage of sodium chloride in the edible salt is more than 50 percent and less than or equal to 85 percent; the rest is maltodextrin and Arabic gum.
Further, the specific gravity of the edible salt is 0.5-0.7 mg/ml.
Further, the water content of the edible salt is less than 2%.
Further, the paint comprises the following components in percentage by weight: 50-85% of sodium chloride, 10-50% of maltodextrin, 0.1-5% of Arabic gum and 0-1% of calcium silicate, wherein the sum of the weight percentages of the raw materials is 100%
A preparation method of edible salt with hollow structure comprises spray drying with pressure spray drying tower.
Further, the preparation method comprises the following steps:
(1) weighing sodium chloride, maltodextrin and Arabic gum according to a ratio, uniformly mixing, adding water according to a mass ratio of the raw materials to the water of 3:7, and stirring to dissolve to obtain a raw material solution;
(2) connecting the raw material liquid in the step (1) with a feeding pump of a pressure type spray drying tower, wherein the feeding frequency is 25-35 Hz; the pressure of the pressure type spray drying tower is set to be 1-10 kg, the inlet air temperature of a tower opening is 150-200 ℃, the air supply frequency is 18-25 Hz, the induced air frequency is 25-40 Hz, and the pressure in the tower is 130-180 Pa;
(3) discharging after spray drying in the step (2), and drying to control the moisture content in the material to be below 2%;
(4) and (4) cooling the material obtained in the step (3) to room temperature, weighing calcium silicate according to the proportion, adding the calcium silicate into the material, and uniformly mixing to obtain the finished product of the edible salt with the hollow structure.
An application of edible salt with hollow structure is preferably suitable for dry-sprinkled and cold-dressed foods.
Compared with the prior art, the edible salt with the hollow structure and the preparation method thereof have the following advantages:
(1) the specific surface area of the hollow edible salt is larger than that of common edible salt, and the specific gravity of the hollow edible salt is only 1/4-1/3 of that of the common edible salt (the specific gravity of the common edible salt is 2.16 g/ml); the dissolving speed is more than 2 times faster than that of common salt; through comparison of sensory evaluation, the same salty taste feeling is achieved, and 20-30% less salt can be added; due to the hollow structure characteristic of the product, the salt reducing agent is particularly suitable for reducing the salt of dry scattering food, and can effectively reduce the adding amount of edible salt.
(2) The edible salt with the hollow structure is also suitable for hypertension patients taking antihypertensive drugs because potassium chloride is not added, and is also suitable for gout patients because purine components are not added. Therefore, the sodium-reduced sodium salt is more suitable for people and has better commercial prospect.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods are conventional methods unless otherwise specified.
The present invention will be described in detail with reference to examples.
Example 1
The preparation method comprises the following steps of (1) preparing a finished product of 100kg of edible salt with a hollow structure:
(1) weighing 79.8kg of sodium chloride, 19kg of maltodextrin and 1kg of Arabic gum according to the proportion, uniformly mixing, adding water according to the mass ratio of 3:7 of the raw materials to the water, and stirring to dissolve to obtain a raw material solution;
(2) connecting the raw material liquid in the step (1) with a feeding pump of a pressure type spray drying tower, wherein the feeding frequency is 28-32 Hz; the pressure of the pressure type spray drying tower is set to be 1-5 kg, the inlet air temperature of a tower opening is set to be 160-180 ℃, the air supply frequency is 20-24 Hz, the induced air frequency is 30-35 Hz, and the pressure in the tower is controlled to be 150-160 Pa;
(3) discharging after spray drying in the step (2), and controlling the moisture content in the material to be below 2% after drying treatment;
(4) and (4) cooling the material obtained in the step (3) to room temperature, weighing 0.2kg of calcium silicate, adding the calcium silicate into the material, and uniformly mixing to obtain the finished product of the edible salt with the hollow structure.
Examples 2 to 5: the formula is shown in table 1, and the rest steps are the same as example 1, except that the raw material component ratio is different from example 1.
TABLE 1
| Sodium chloride (kg) | Maltodextrin (kg) | Arabic gum (kg) | Calcium silicate (kg) | |
| Example 2 | 84.8 | 14 | 1 | 0.2 |
| Example 3 | 50 | 48.5 | 1 | 0.5 |
| Example 4 | 75 | 24 | 1 | 0 |
| Example 5 | 70 | 28.9 | 0.1 | 1 |
Comparing the dissolution rates of the hollow-structure edible salt obtained in examples 1 to 5 with that of common edible salt sold on the market, the dissolution rates of the hollow-structure edible salt are more than 2 times faster than that of the common edible salt;
comparing the specific gravities of the hollow structure edible salt obtained in the embodiments 1 to 5 with that of common edible salt sold in the market, wherein the specific gravity of the hollow structure edible salt is only 1/4-1/3 of the common edible salt, the specific gravity of the common edible salt is 2.16g/ml, and the specific gravity of the hollow structure edible salt is 0.5-0.7 mg/ml;
compared with the common edible salt sold in the market, the hollow-structure edible salt obtained in the examples 1 to 5 has larger specific surface area, found by sensory evaluation, has stronger salty taste, achieves the same salty taste feeling, can realize the effect of adding less salt by 20 to 30 percent, and achieves the effect of eating less salt.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A hollow structure edible salt is characterized in that: the weight percentage of sodium chloride in the edible salt is more than 50 percent and less than or equal to 85 percent; the rest is maltodextrin and Arabic gum.
2. The hollow-structured edible salt according to claim 1, characterized in that: the specific gravity of the edible salt is 0.5-0.7 mg/ml.
3. The hollow-structured edible salt according to claim 1, characterized in that: the water content of the edible salt is less than 2%.
4. The hollow-structured edible salt according to claim 1, characterized in that: comprises the following components in percentage by weight: 50-85% of sodium chloride, 10-50% of maltodextrin, 0.1-5% of Arabic gum and 0-1% of calcium silicate, wherein the sum of the weight percentages of the raw materials is 100%.
5. A method for producing a hollow-structured edible salt according to claim 4, characterized in that: the spray drying process is adopted for preparation, and the spray drying equipment is a pressure type spray drying tower.
6. A method for producing a hollow-structured edible salt according to claim 5, characterized in that: the method comprises the following steps:
(1) weighing sodium chloride, maltodextrin and Arabic gum according to a ratio, uniformly mixing, adding water according to a mass ratio of the raw materials to the water of 3:7, and stirring to dissolve to obtain a raw material solution;
(2) connecting the raw material liquid in the step (1) with a feeding pump of a pressure type spray drying tower, wherein the feeding frequency is 25-35 Hz; the pressure of the pressure type spray drying tower is set to be 1-10 kg, the inlet air temperature of a tower opening is 150-200 ℃, the air supply frequency is 18-25 Hz, the induced air frequency is 25-40 Hz, and the pressure in the tower is 130-180 Pa;
(3) discharging after spray drying in the step (2), and drying to control the moisture content in the material to be below 2%;
(4) and (4) cooling the material obtained in the step (3) to room temperature, weighing calcium silicate according to the proportion, adding the calcium silicate into the material, and uniformly mixing to obtain the finished product of the edible salt with the hollow structure.
7. Use of the hollow-structured edible salt according to any one of claims 1 to 4, characterized in that: preferably suitable for dry-sprinkled and cold-dressed foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010021440.0A CN111034987A (en) | 2020-01-09 | 2020-01-09 | Edible salt with hollow structure and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010021440.0A CN111034987A (en) | 2020-01-09 | 2020-01-09 | Edible salt with hollow structure and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111034987A true CN111034987A (en) | 2020-04-21 |
Family
ID=70244222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010021440.0A Pending CN111034987A (en) | 2020-01-09 | 2020-01-09 | Edible salt with hollow structure and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111034987A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715916A (en) * | 2020-12-09 | 2021-04-30 | 自贡市轻工业设计研究院有限责任公司 | Low-density microporous spherical edible salt and preparation method thereof |
| CN112890162A (en) * | 2021-03-11 | 2021-06-04 | 中盐工程技术研究院有限公司 | Edible salt with hollow structure and preparation method thereof |
| CN114568681A (en) * | 2022-05-09 | 2022-06-03 | 中国农业大学 | NaCl microsphere with hollow structure and preparation method thereof |
| CN115868619A (en) * | 2022-12-16 | 2023-03-31 | 江苏苏盐井神股份有限公司 | Composite anticaking agent for edible mineral salt and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373602A (en) * | 2017-08-30 | 2017-11-24 | 中盐工程技术研究院有限公司 | A kind of preparation method and edible salt of hollow microcrystalline texture edible salt |
| CN110506923A (en) * | 2019-10-09 | 2019-11-29 | 中盐工程技术研究院有限公司 | A kind of no potassium subtracts sodium and is granulated edible salt and preparation method thereof |
-
2020
- 2020-01-09 CN CN202010021440.0A patent/CN111034987A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373602A (en) * | 2017-08-30 | 2017-11-24 | 中盐工程技术研究院有限公司 | A kind of preparation method and edible salt of hollow microcrystalline texture edible salt |
| CN110506923A (en) * | 2019-10-09 | 2019-11-29 | 中盐工程技术研究院有限公司 | A kind of no potassium subtracts sodium and is granulated edible salt and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715916A (en) * | 2020-12-09 | 2021-04-30 | 自贡市轻工业设计研究院有限责任公司 | Low-density microporous spherical edible salt and preparation method thereof |
| CN112890162A (en) * | 2021-03-11 | 2021-06-04 | 中盐工程技术研究院有限公司 | Edible salt with hollow structure and preparation method thereof |
| CN114568681A (en) * | 2022-05-09 | 2022-06-03 | 中国农业大学 | NaCl microsphere with hollow structure and preparation method thereof |
| CN115868619A (en) * | 2022-12-16 | 2023-03-31 | 江苏苏盐井神股份有限公司 | Composite anticaking agent for edible mineral salt and preparation method thereof |
| CN115868619B (en) * | 2022-12-16 | 2024-04-05 | 江苏苏盐井神股份有限公司 | Composite anticaking agent for edible mineral salt and preparation method thereof |
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Application publication date: 20200421 |
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