CN112890162A - 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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- CN112890162A CN112890162A CN202110268490.3A CN202110268490A CN112890162A CN 112890162 A CN112890162 A CN 112890162A CN 202110268490 A CN202110268490 A CN 202110268490A CN 112890162 A CN112890162 A CN 112890162A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 109
- 238000002360 preparation method Methods 0.000 title claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 40
- 239000011780 sodium chloride Substances 0.000 claims abstract description 24
- 238000001694 spray drying Methods 0.000 claims abstract description 21
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 13
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 13
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 12
- 230000005484 gravity Effects 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 238000005303 weighing Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 117
- 230000000694 effects Effects 0.000 abstract description 9
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- 238000004090 dissolution Methods 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 11
- 230000001603 reducing effect Effects 0.000 description 9
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- 238000011156 evaluation Methods 0.000 description 8
- 239000011734 sodium Substances 0.000 description 8
- 229910052708 sodium Inorganic materials 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- 235000014347 soups Nutrition 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 6
- 239000000679 carrageenan Substances 0.000 description 6
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- 229940113118 carrageenan Drugs 0.000 description 6
- 229920001525 carrageenan Polymers 0.000 description 6
- 239000007921 spray Substances 0.000 description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
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- 235000013606 potato chips Nutrition 0.000 description 5
- 159000000000 sodium salts Chemical class 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
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- 235000019600 saltiness Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 244000215068 Acacia senegal Species 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- 239000000205 acacia gum Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
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- 239000011259 mixed solution Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
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- 235000019583 umami taste Nutrition 0.000 description 3
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 201000005569 Gout Diseases 0.000 description 2
- 239000002220 antihypertensive agent Substances 0.000 description 2
- 229940127088 antihypertensive drug Drugs 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
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- 239000003546 flue gas Substances 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
- 239000000126 substance Substances 0.000 description 2
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- 244000291564 Allium cepa Species 0.000 description 1
- 240000002234 Allium sativum Species 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
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
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- 238000005485 electric heating Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 239000006260 foam Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
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- 230000035945 sensitivity Effects 0.000 description 1
- 230000030883 sensory perception of salty taste Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
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- 230000002485 urinary effect Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Images
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
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (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-structure 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 common salt, and 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 5g, 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 with high yield, which can reduce 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 with the hollow structure is 0.5-0.7 mg/ml.
Further, the water content of the hollow structure edible salt is less than 2%.
Further, the hollow structure edible salt 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, stirring and dissolving to obtain a raw material solution, and heating to 50 ℃; (ii) a
(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 outlet temperature is controlled, 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;
connecting the raw material liquid in the step (1) with a feed pump of a pressure type spray drying tower, starting a fan and a heater, and setting the inlet air temperature in the drying tower to be 150-200 ℃ and the outlet air temperature to be 100-140 ℃;
(3) after spray drying in the step (2), discharging, collecting products at the lower ends of a drying tower and a cyclone separator, and then drying to control the moisture content in the materials 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 edible salt with hollow structure is suitable for dry-sprinkled and cold-dressed food.
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 than the common sodium-reduced salt;
(3) the edible salt with the hollow structure has low cost and high yield;
(4) the diameter of the hollow edible salt particles is 3-10 mu m;
(5) the preparation method disclosed by the invention is energy-saving and environment-friendly.
Drawings
FIG. 1 is an electron microscope photograph of a hollow-structured edible salt according to the present invention;
FIG. 2 is an electron microscope photograph of a hollow-structured edible salt of comparative document 1;
FIG. 3 is an electron microscope photograph of a hollow structured edible salt of comparative document 2;
FIG. 4 shows a hollow edible salt object and its package according to the present invention;
FIG. 5 is a comparison of the same weight of the hollow-structured edible salt of the present invention with a commercially available common refined salt.
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 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 outlet temperature is controlled, 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) connecting the raw material liquid in the step (1) with a feed pump of a pressure type spray drying tower, starting a fan and a heater, and setting the inlet air temperature in the drying tower to be 150-200 ℃ and the outlet air temperature to be 100-140 ℃;
after spray drying in the step (2), discharging, collecting products at the lower ends of a drying tower and a cyclone separator, and then drying to control the moisture content in the materials to be below 2%;
continuously carrying out pilot production, consuming 220 kg of test feed liquid, obtaining about 50 kg of products, wherein the yield is 7.1kg/h, and the total power is 40kw by a 13kw motor and 27kw electric heating; steam consumption is 120-160kg/h, and the actual power consumption is 25-28 degrees/h; compressed air 0.5Mpa (gas consumption 0.3-0.4 cubic/min);
(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.
FIG. 1 is an electron microscopic view of a hollow-structured edible salt according to an embodiment of the present invention, and as can be seen from FIG. 1, the diameter of the hollow-structured edible salt of the present invention is 3 to 10 μm.
TABLE 1
| Sodium chloride (kg) | Maltodextrin (kg) | Arabic gum (kg) | Calcium silicate (kg) | |
| Example 1 | 79.8 | 19 | 1 | 0.2 |
| 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 |
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.
Solubility determination
Take 1g (m)1) Edible salt was added to a 50mL beaker with 10mL of distilled water (50. + -. 1 ℃ C.) and kept for 60 seconds with a stopwatch. Immediately putting 1mL of rehydrated saline water into a constant-weight aluminum box, drying in an oven at 105 + -2 deg.C for 4h, and weighing the weight (m) of the edible salt2)。
Solubility (%) ═ 10m2/m1)×100％
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;
determination of volume weight
The homogeneous sample is added to a 100mL graduated cylinder to a 100mL mark, and then the sample is taken out and weighed, weighed to 0.01g, and calculated according to formula (1):
in the formula: ρ -volume weight, unit: g/mL
m-mass of 100mL sample, unit: g
V-volume of sample, 100mL
The specific gravities of the hollow-structured edible salts obtained in examples 1 to 5 and commercially available common edible salts were comparedThe specific gravity of the edible salt with the hollow structure is only 1/4-1/3 of common edible salt, and the common edible salt is 2.16g/mlThe volume weight of the edible salt with the hollow structure is 0.5-0.7 mg/mlInternal;
evaluation test
The experimental process comprises the following steps: the potato chips and the chicken soup are selected as the salt reduction experimental materials, so that the requirements of dry scattering of seasonings and daily cooking of soup are met respectively.
The experimental process comprises the following steps: selecting 10 chicken wing roots with equal size, removing bones, cutting into segments, adding water into a pot, adding a proper amount of scallion, ginger and garlic, removing floating foams after boiling, keeping boiling for 25min, accurately weighing 0.45g of each experimental sample, adding a spoon of chicken soup, and tasting the taste; and (4) frying the chips, weighing 20g of chips in a disposable paper cup, adding 0.2g of experimental sample, vibrating uniformly, and evaluating.
Grade scoring rules: 1-5 points, 1 being the lightest, 5 being the most salty; score 1 is worst and score 5 is most delicious.
The experimental samples were: hollow structure edible salt (sample (r)), medium salt brand common refined salt (sample (r)), low sodium salt (sample (r)), hollow structure edible salt added with yeast extract (sample (r)), hollow structure edible salt of the invention (sample (c)), and Korean ZALT plant fermentation reduced sodium salt (sample (c)). The panelists consisted of 50 individuals of the general population, with a male to female ratio of 1:1, and an average age of 42 years. The results of the experiment were scored by a panel, as shown in tables 2 and 3.
Table 2 (results of chicken soup as experimental material)
Through analyzing the results of the chicken soup evaluation and comparing the salinity and the freshness of the six products, it can be seen that the hollow structure edible salt produced by the spray drying process is slightly lower in salinity than common refined salt and low-sodium salt products, but the salt content is less than 80%, the effect of reducing the salt can be achieved, and the effect that the specific gravity of the hollow structure edible salt is only 1/4-1/3 of the common refined salt is combined, so that the salt reducing target can be achieved, and the hollow structure edible salt is also accepted by the public in the freshness.
Table 3 (results of French fries as the test material)
| Degree of saltiness | Degree of deliciousness | |
| Sample (I) | 3.8 | 3.8 |
| Sample 2 | 3.2 | 3.5 |
| Sample 3 | 2.8 | 3 |
| Sample iv | 2 | 2.2 |
| Sample (v) | 2.5 | 4 |
| Sample (c) | 4 | 3.5 |
Through analyzing the evaluation results of the potato chips, and comparing the salinity and the delicious degree of the six products, it can be seen that compared with common refined salt and low-sodium salt products, the hollow-structure edible salt produced by the spray drying process has the highest salinity and the highest delicious degree except for a sodium salt reduction product in Korea, can realize the effect of reducing the salt, is used by dry scattering, is just wrapped on the surfaces of the potato chips, gives full play to the salinity, can achieve the effect of reducing the salt because the salt content is less than 80%, and can achieve the aim of reducing the salt.
Comparative example 1
COMPARATIVE DOCUMENT 1A METHOD FOR PRODUCING EDIBLE SALT HAVING A HOLLOW MICROCRYSTALLINE STRUCTURE AND EDIBLE SALT (APPLICATION NO: 201710764976X)
The preparation method comprises the following steps: adding maltodextrin and carrageenan into the NaCl dissolving solution, and fully stirring to completely dissolve the raw materials to obtain a mixed solution; according to the mass fraction, the content of the maltodextrin and the carrageenan in the mixed solution are respectively 1-5% and 0.2-0.6%. Communicating the obtained mixed solution with a material pump of a spray dryer, starting a fan and a heater, setting the air inlet temperature in a drying tower to be 200-240 ℃, the air outlet temperature to be 100-140 ℃ and the feeding speed of the material pump to be 500-700 mL/h, and collecting products at the lower ends of the drying tower and a cyclone separator to obtain the edible salt.
On the basis of the comparison document 1, the addition amount of the raw material sodium chloride is fixed, and the carrageenan in the comparison document 1 is replaced by the Arabic gum.
FIG. 2 is an electron microscope photograph of the hollow microcrystal structure edible salt of comparative document 1.
TABLE 4
TABLE 5
| Sodium chloride | Maltodextrin | Carrageenan/gum arabic | Amount of product | |
| Reference 1 | 100g | 40g | 2g | 84.97g |
| The invention | 100g | 23.7g | 1.25g | 94.65g |
The present invention can improve the yield, but in the case where the addition amounts of maltodextrin and gum can be reduced, relative to comparative document 1.
In addition, the use of gum arabic in the present invention reduces the loss to the spray drying tank and the flue gas discharged from the flue gas duct, as shown in table 6, compared to the use of carrageenan. Because the invention produces the product containing sodium chloride and the content is not low, the used production equipment is a spray dryer, the material contact part is 316L stainless steel, the continuous production is carried out for a long time, the loss to the equipment is large, if the wall-hung raw materials in the spray tank are more and more, the service life of the equipment is inevitably influenced, and the cost is increased. The smoke dust discharged by the flue duct is detected to be a salt product containing sodium chloride and organic matters and having smaller particle size, which further indicates that the yield can be improved by adopting Arabic gum;
meanwhile, replacing carrageenan with Arabic gum, and spraying;
the air inlet temperature in the drying production is changed from 200 ℃ to 170 ℃, and the air outlet temperature is floated within the range of 95-105 ℃, so that the power consumption and energy consumption in the production are reduced.
TABLE 6
Comparative example 2
Comparison document 2(WO2009133409 Salt Product)
The preparation method comprises the following steps: dissolve 3g gum arabic and 15g salt in a 100ml deionized water container, cover, shake until a homogeneous solution is obtained. The solution was spray dried using a Buchi-290 mini spray dryer. The temperature is set at 140 ℃, the air flow is 40mm, and the spray head is cleaned 3 times per minute.
FIG. 3 is an electron microscope photograph of the hollow-structured edible salt of comparative document 2, and as can be seen from FIG. 3, the hollow-structured edible salt of comparative document 2 has a particle diameter of about 10 μm.
Evaluation test and method are as above
TABLE 7 results of chicken soup as experimental material
| Degree of saltiness | Degree of deliciousness | |
| The invention | 3.8 | 3.8 |
| Reference document 2 | 3.8 | 3.2 |
Table 8 results of the potato chips as experimental material
| Degree of saltiness | Degree of deliciousness | |
| The invention | 4.2 | 3.8 |
| Reference document 2 | 3.8 | 3.5 |
Table 9 results of bread as experimental material
| Degree of saltiness | Degree of deliciousness | Bread fermentation height | |
| The invention | 3.4 | 3.4 | 14.0cm |
| Reference document 2 | 3.5 | 3.5 | 14.2cm |
Through the analysis of the results, it can be found that in the evaluation of taking chicken soup and bread as experimental materials, the effects of the two products are comparable, and meanwhile, the two salt products are used in the preparation of bread, and in the evaluation of taking potato chips as experimental materials, the salinity of the hollow structure edible salt is obviously higher than that of the sample prepared according to the comparative example 2, which shows that the salt reducing effect of the hollow structure edible salt can be better in the use of dry scattering and cold mixing, while the conclusion of the salt reducing effect obtained by the comparative document 2 only aiming at the bread as the experimental material is limited.
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 hollow structure 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 hollow 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 with the hollow structure is less than 2 percent.
4. The hollow-structured edible salt according to claim 1, characterized in that: the hollow structure edible salt 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, stirring and dissolving to obtain a raw material solution, and heating to 50 ℃; (ii) a
(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 outlet temperature is controlled, 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;
connecting the raw material liquid in the step (1) with a feed pump of a pressure type spray drying tower, starting a fan and a heater, and setting the inlet air temperature in the drying tower to be 150-200 ℃ and the outlet air temperature to be 100-140 ℃;
(3) after spray drying in the step (2), discharging, collecting products at the lower ends of a drying tower and a cyclone separator, and then drying to control the moisture content in the materials 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: is suitable for dry-sprinkled and cold-dressed foods.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116831279A (en) * | 2023-08-08 | 2023-10-03 | 江苏苏盐井神股份有限公司 | Hollow granulating sodium-reducing edible salt and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009133409A1 (en) * | 2008-05-01 | 2009-11-05 | Eminate Ltd | Salt product |
| 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 |
| CN111034987A (en) * | 2020-01-09 | 2020-04-21 | 中盐工程技术研究院有限公司 | Edible salt with hollow structure and preparation method thereof |
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2021
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009133409A1 (en) * | 2008-05-01 | 2009-11-05 | Eminate Ltd | Salt product |
| 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 |
| CN111034987A (en) * | 2020-01-09 | 2020-04-21 | 中盐工程技术研究院有限公司 | Edible salt with hollow structure and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116831279A (en) * | 2023-08-08 | 2023-10-03 | 江苏苏盐井神股份有限公司 | Hollow granulating sodium-reducing edible salt and preparation method thereof |
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