CN112715916A - Low-density microporous spherical edible salt and preparation method thereof - Google Patents
Low-density microporous spherical edible salt and preparation method thereof Download PDFInfo
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- CN112715916A CN112715916A CN202011430962.2A CN202011430962A CN112715916A CN 112715916 A CN112715916 A CN 112715916A CN 202011430962 A CN202011430962 A CN 202011430962A CN 112715916 A CN112715916 A CN 112715916A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 132
- 238000002360 preparation method Methods 0.000 title description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 148
- 229920002472 Starch Polymers 0.000 claims abstract description 48
- 235000019698 starch Nutrition 0.000 claims abstract description 48
- 239000008107 starch Substances 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 19
- 238000005303 weighing Methods 0.000 claims abstract description 18
- 239000011780 sodium chloride Substances 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 240000003183 Manihot esculenta Species 0.000 claims description 25
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 25
- 235000010489 acacia gum Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 239000008213 purified water Substances 0.000 claims description 14
- 229920000084 Gum arabic Polymers 0.000 claims description 13
- 239000000205 acacia gum Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 5
- 244000215068 Acacia senegal Species 0.000 claims description 4
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- 239000012798 spherical particle Substances 0.000 claims description 4
- 238000007873 sieving Methods 0.000 abstract description 18
- 238000012545 processing Methods 0.000 abstract description 4
- 238000004090 dissolution Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 35
- 239000000047 product Substances 0.000 description 24
- 239000000843 powder Substances 0.000 description 22
- 238000012360 testing method Methods 0.000 description 11
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 7
- 239000003595 mist Substances 0.000 description 6
- 238000011161 development Methods 0.000 description 4
- 229910000831 Steel Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000276 potassium ferrocyanide Substances 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 2
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 1
- 239000001692 EU approved anti-caking agent Substances 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses low-density microporous spherical edible salt which comprises a raw material A and table salt, wherein the raw material A is prepared by granulating the raw material A, and the raw material A is composed of food gum or/and starch. The low-density microporous spherical edible salt is obtained by weighing salt, preparing food gum or/and starch into a solution, processing the solution by adopting a boiling granulator and sieving the solution according to needs. Can prepare the bulk density less than 1g/cm3The edible salt of (1); the product does not need to add an anticaking agent, overcomes the current situation that the current green food edible salt does not have an ideal anticaking agent, meets the market demand and has high dissolution speed.
Description
Technical Field
The invention belongs to the field of new products of edible salt, and particularly relates to low-density microporous spherical edible salt and a preparation method thereof.
Background
Trend towards scientific salts: the recommended daily salt intake of healthy adults is not more than 5g, and salt enters the age of 5g, which is proposed in actions in China (2019-2030). The development of an edible salt with low bulk density, which reduces the intake of sodium chloride without changing the habit of salt;
according to the regulation of the standard NY/T1040-2012 'Green food edible salt', the existing anticaking agent which can be added into the salt cannot meet the requirements of anticaking and water insoluble matter, and an ideal anticaking agent is lacked, so that the salt without the anticaking agent or with less anticaking agent is necessarily developed;
the vacuum salt preparation adopted in the well and mineral salt production can generate a large amount of powder salt, the powder salt has the problems of easy caking, poor fluidity and difficult storage, and if the powder salt is re-dissolved and crystallized again, the cost is increased and the risk of brine pollution is caused;
the deep processing technology of the salt is relatively single, the product homogenization is serious, and the development of various salts is guided by other advanced technologies in the food industry for reference.
Disclosure of Invention
The technical problem solved by the invention is as follows: the low-density microporous spherical edible salt (low density means low bulk density) is provided, by-products (powder salt) generated in a salt making process are effectively utilized, and the salt is not easy to agglomerate under the condition that no anticaking agent or little anticaking agent is added, and the appearance of the low-density microporous spherical edible salt is different from that of a common edible salt product, is microporous spherical particles and can bring different visual impact. Due to the characteristics of fluffiness and low bulk density, the intake of sodium chloride is reduced to a certain extent without changing the traditional habit that the prior Chinese residents measure salt by spoons.
The technical scheme adopted by the invention is as follows:
a low-density microporous spherical edible salt comprises a raw material A and table salt, and the raw material A is prepared by granulating the raw materials, wherein the raw material A is composed of food gum or/and starch.
Preferably, the raw materials of the edible salt are 1-3 per mill of food gum and 3-10 per mill of starch, and the edible salt is prepared by granulating the raw materials.
Preferably, the raw material salt comprises 1-3 per mill of food gum by 1kg, and is prepared by granulating the raw materials.
Preferably, the raw material salt comprises 3-10 per mill of starch according to 1kg, and is prepared by granulating the raw materials.
Preferably, the food gum is gum arabic.
Preferably, the starch is tapioca starch.
Preferably, the common salt is any one of edible salt and powder salt without adding an anticaking agent.
A preparation method of low-density microporous spherical edible salt comprises the following steps:
step 1, weighing: respectively weighing salt, food gum or/and starch, wherein the salt accounts for 1kg, the addition proportion of the arabic gum is 1-3 per mill or/and the addition proportion of the cassava starch is 3-10 per mill;
step 2, preparing a gum arabic or/and cassava starch solution: adding acacia gum and cassava starch or one of the acacia gum and the cassava starch into purified water to dissolve or uniformly distribute the acacia gum and the cassava starch in an aqueous solution;
step 3, feeding and starting a granulator: and (3) putting the table salt weighed in the step (1) into a closed container of a hopper of a boiling granulator, connecting the solution prepared in the step (2), and starting the granulator for granulation.
Preferably, in the process of preparing the solution in the step 2, the water temperature of the purified water is more than or equal to 50 ℃, and the ratio of the food gelatin to the starch or one of the food gelatin and the starch is calculated by taking 1L of the purified water as the raw material: 0.5-10 per mill; the addition mode of the step 2 is as follows: adding food gum and starch or one of them into the water solution while stirring purified water for several times until all the food gum and starch are dissolved or uniformly distributed in the water solution.
Preferably, in the process of starting the granulator to granulate in the step 3, the salt is suspended and circularly flows in a fluidized state due to the action of hot air flow, in order to prevent the solution in the step 2 from layering, the solution can be stirred during spraying, meanwhile, the atomized solution is sprayed to wet the powdery salt, so that the salt is coagulated into loose small particles, and during granulation, the salt is efficiently dried due to the hot air flow, water is continuously evaporated, the salt is continuously solidified, the process is repeated, and finally, microporous spherical particles are formed, and the three procedures of mixing, granulating and drying are completed in a container at one time.
Preferably, the method comprises the following steps of 4: the unformed salt is screened out, and screening with different particle sizes is carried out according to the market demand of the product, so that the product is more uniform.
The salt raw material of the low-density microporous spherical edible salt adopts powder salt adopted in the vacuum salt making process adopted in the production of well mineral salt, or the edible salt without adding an anticaking agent as the raw material, wherein the edible salt without adding the anticaking agent can be crushed, and simultaneously, any one or two of food gum and starch are added, so long as the edible starch or food gum with viscosity can be applied to the invention. The common food gum is prepared from acacia gum, which is a food additive acacia gum prepared by physically processing acacia gum serving as a raw material and obtained from acacia gum or a branch close to the acacia gum, and processing the raw material by a boiling granulator.
The boiling granulator adopts the working principle that material powder particles (powdery salt) are in an annular fluidized state in a raw material container (fluidized bed), and are preheated and mixed by purified heated air, and one of the solution (food gum and starch) or the solution is atomized and sprayed, so that a plurality of particles are aggregated into granules containing adhesiveness, and because the hot air is used for continuously drying the materials, the moisture in the granules is evaporated and solidified, and the process is continuously repeated, so that ideal and uniform microporous spherical granules are formed.
The low-density special-shaped edible salt has the technical characteristics that: ferrous cyanide (in [ Fe (CN))6]4-Meter)/(mg/kg) < 0.3, bulk density < 1.00g/cm3(the bulk density of the common salt is 1.00 to 1.50g/cm3). The low-density microporous spherical edible salt prepared by the method is microporous spherical particles which are different from common edible salt in appearance, is not easy to agglomerate and has good fluidity.
From the above, the beneficial effects of the invention are as follows:
1. bulk density < 1g/cm3The salt is lower than edible salt, the salt intake of the residents in China is reduced to a certain extent without changing the salt using habit of spooning the salt, and scientific salt is led;
2. the product does not need to be added with an anticaking agent, overcomes the current situation that the current green food edible salt does not have an ideal anticaking agent, and meets the market demand;
3. the dissolving speed is superior to that of common salt, and the surface area occupied by the common salt is large under the condition of the same mass, so that the common salt is more suitable for table salt;
4. breaks through the development bottleneck of the existing multi-variety salt, is different from common salt in aspects of formula, process, sense and the like, and has certain reference significance for the development of the multi-variety salt. Based on the above, a series of salt products can be developed.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the invention is also covered by the scope of the invention.
Example 1
Weighing 1g of Arabic gum, stirring and dissolving in 0.5L of purified water (the water temperature is more than or equal to 50 ℃), weighing 1kg of powdery salt without an anticaking agent, putting the powdery salt into a closed container of a hopper of a boiling granulator, connecting the solution, starting the granulator to enable the powdery salt without the anticaking agent to be suspended and to flow in a fluidized circulation manner, spraying the Arabic gum solution in a mist form, mixing, granulating and drying under the action of hot air flow to finally prepare the microporous spherical edible salt, sieving the powdery salt, and performing breaking and sieving by using a sieving machine according to different product requirements.
Example 2
Weighing 3g of Arabic gum, stirring and dissolving in 1L of purified water (the water temperature is more than or equal to 50 ℃), weighing 1kg of salt powder without an anticaking agent, putting the salt powder into a closed container of a hopper of a boiling granulator, connecting the solution, starting the granulator to enable the salt powder without the anticaking agent to be suspended and to flow circularly in a fluidized state, spraying the Arabic gum solution in a mist shape, mixing, granulating and drying under the action of hot air flow to finally prepare the microporous spherical edible salt, sieving the salt powder, and simultaneously sieving and dividing the salt powder by a sieving machine according to different product requirements.
Example 3
Weighing 10g of cassava starch, stirring and dissolving the cassava starch in 1L of purified water (the water temperature is more than or equal to 50 ℃), weighing 1kg of salt powder without an anticaking agent, putting the salt powder into a closed container of a hopper of a boiling granulator, connecting the solution, starting the granulator to enable the salt powder without the anticaking agent to be suspended and to flow in a fluidized circulation manner, continuously stirring the cassava starch solution to enable the cassava starch solution not to generate the solution, simultaneously spraying the cassava starch solution in a mist shape, mixing, granulating and drying under the action of hot air flow to finally prepare the microporous spherical edible salt, sieving the salt powder, and simultaneously breaking the salt by using a sieving machine according to different product requirements.
Example 4
Weighing 3g of cassava starch, stirring and dissolving the cassava starch in 0.5L of purified water (the water temperature is more than or equal to 50 ℃), weighing 1kg of salt powder without an anticaking agent, putting the salt powder into a closed container of a hopper of a boiling granulator, connecting the solution, starting the granulator to enable the salt powder without the anticaking agent to be suspended and flow in a fluidized circulation manner, continuously stirring the cassava starch solution to enable the cassava starch solution not to generate the solution, simultaneously spraying the cassava starch solution in a mist shape, mixing, granulating and drying under the action of hot air flow to finally prepare the microporous spherical edible salt, sieving the salt powder, and simultaneously sieving and dividing the salt powder by a sieving machine according to different product requirements.
Example 5
Weighing 1g of Arabic gum and 10g of cassava starch, stirring and dissolving in 1.5L of purified water (the water temperature is more than or equal to 50 ℃), weighing 1kg of powdery salt without an anticaking agent, putting the powdery salt into a closed container of a hopper of a boiling granulator, connecting the solution, starting the granulator to enable the powdery salt without the anticaking agent to be suspended and to flow circularly in a fluidized state, continuously stirring the cassava starch solution to enable the cassava starch solution not to generate the solution, spraying the solution in a mist shape, mixing, granulating and drying under the action of hot air flow to finally prepare the microporous spherical edible salt, sieving the powdery salt, and simultaneously sieving and dividing the microporous spherical edible salt by using a sieving machine according to different product requirements.
Example 6
Weighing 3g of Arabic gum and 10g of cassava starch, stirring and dissolving in 1.8L of purified water (the water temperature is more than or equal to 50 ℃), weighing 1kg of powdery salt without an anticaking agent, putting the powdery salt into a closed container of a hopper of a boiling granulator, connecting the solution, starting the granulator to enable the powdery salt without the anticaking agent to be suspended and to flow circularly in a fluidized state, continuously stirring the cassava starch solution to enable the cassava starch solution not to generate the solution, spraying the solution in a mist shape, mixing, granulating and drying under the action of hot air flow to finally prepare the microporous spherical edible salt, sieving the powdery salt, and simultaneously sieving and dividing the microporous spherical edible salt by using a sieving machine according to different product requirements.
Test of anti-caking test:
test subjects: the low-density microporous spherical edible salt of the above example 1 and example 5, the salt without anticaking agent and the edible salt with anticaking agent (potassium ferrocyanide) are selected for comparison. (Note: among the anticaking agents, potassium ferrocyanide is the most effective in the anticaking effect)
II, a test process:
test environment: the temperature is 20 ℃ plus or minus 5 ℃ and the relative humidity is 60 percent plus or minus 15 percent.
Secondly, bagging the product: the 4 kinds of common salt in the test object are packaged into a small plastic package according to the specification of 350g and are sealed and stored.
Thirdly, stacking and pressing products: stacking 16 bags of the product on a steel plate in 8 layers, placing 8 bags on each layer at 4 points, pressing the steel plate weighing 100kg after placing 1 layer, and then sequentially placing the product and pressing the steel plate.
Thirdly, testing results: the anti-caking performance of the three products is respectively sampled and observed at regular intervals as required, and the anti-caking effect of the product is obtained as shown in the following table 1:
TABLE 1 comparison of the anticaking effect of the products
As can be seen from table 1: compared with other products, the low-density microporous salt tablets of the embodiments 1 and 5 reduce the contact area between the salt and the caking of the salt due to the characteristic of low density and microporous; the product is not caked after being stored for 12 months, and is superior to other products in the anti-caking performance.
Bulk density test:
bulk density test method: the bulk density tests of examples 1-6, as well as powder salt and common salt were carried out according to the test method of GB/T23771-2009 determination of bulk density in inorganic chemical products, and the test results are shown in Table 2:
TABLE 2 bulk Density test results
As can be seen from table 2: the embodiment of the invention meets the characteristic of low-density microporous, and the bulk density is less than 1.00g/cm3(bulk density of salt is 1.00-1.50 g/cm)3)。
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. The invention extends to any novel feature or any novel combination of features disclosed in this specification and any novel method or process steps or any novel combination of features disclosed.
Claims (10)
1. The low-density microporous spherical edible salt is characterized by comprising a raw material A and table salt, wherein the raw material A is prepared by granulating the raw materials, and the raw material A is composed of food gum or/and starch.
2. The low-density microporous spherical edible salt as claimed in claim 1, wherein the raw materials comprise 1-3 per mill of edible gum and 3-10 per mill of starch in 1kg of salt, and are prepared by granulating the raw materials.
3. The low-density microporous spherical edible salt as claimed in claim 1, wherein the raw material salt is 1kg, which comprises 1-3 ‰ of food gum, and is prepared by granulating the above raw materials.
4. The low-density microporous spherical edible salt as claimed in claim 1, wherein the raw material salt comprises 3-10 per thousand starch in 1kg, and is prepared by granulating the raw materials.
5. A low-density microporous spherical edible salt according to any one of claims 1 to 4, wherein the food gum is gum arabic; the starch is tapioca starch.
6. A low-density microporous spherical edible salt according to any one of claims 1 to 4, wherein the common salt is any one of an edible salt without an anticaking agent and a powdered salt.
7. A method for preparing a low-density microporous spherical edible salt according to any one of claims 1 to 6, comprising the steps of:
step 1, weighing: respectively weighing salt, food gum or/and starch;
step 2, preparing a gum arabic or/and cassava starch solution: adding one or more of acacia gum and tapioca starch into purified water, and dissolving or uniformly distributing in water solution;
step 3, feeding and starting a granulator: and (3) putting the table salt weighed in the step (1) into a closed container of a hopper of a boiling granulator, connecting the solution prepared in the step (2), and starting the granulator for granulation.
8. The method for preparing low-density microporous spherical edible salt according to claim 7, wherein in the step 2, the temperature of purified water is more than or equal to 50 ℃, and the ratio of the food gum and the starch or one of the food gum and the starch is calculated by taking 1L of purified water as the raw material: 0.5-10 per mill; the addition mode of the step 2 is as follows: adding food gum and starch or one of them into the water solution while stirring purified water for several times until all the food gum and starch are dissolved or uniformly distributed in the water solution.
9. The method for preparing low-density microporous spherical edible salt according to claim 7, further comprising the step 3 of starting a granulator to granulate, wherein the salt is suspended and circularly flows in a fluidized state due to the action of hot air, in order to prevent the solution in the step 2 from layering, the solution is stirred during spraying, the atomized solution is sprayed to wet the powdery salt, so that the salt is coagulated into loose small particles, the salt is efficiently dried by the hot air during granulation, the moisture is continuously evaporated, the salt is continuously solidified, the process is repeated, and finally microporous spherical particles are formed, and the three steps of mixing, granulating and drying are completed in a container at one time.
10. The method for preparing low-density microporous spherical edible salt according to claim 7, which comprises the following steps of 4: the unformed salt is screened out, and the salt is screened in different particle sizes according to the market demand of the product, so that the product is more uniform.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810802A (en) * | 2019-10-21 | 2020-02-21 | 阎昭良 | Quantitative edible salt tablet and preparation method thereof |
| CN113455638A (en) * | 2021-06-18 | 2021-10-01 | 益盐堂（应城）健康盐制盐有限公司 | Selenium-rich anti-caking edible salt and preparation method thereof |
| CN113768126A (en) * | 2021-08-10 | 2021-12-10 | 中山市天图精细化工有限公司 | Nano salt composition aerosol and preparation method thereof |
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| WO2009133409A1 (en) * | 2008-05-01 | 2009-11-05 | Eminate Ltd | Salt product |
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