CN113455638A - Selenium-rich anti-caking edible salt and preparation method thereof - Google Patents
Selenium-rich anti-caking edible salt and preparation method thereof Download PDFInfo
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- CN113455638A CN113455638A CN202110680040.5A CN202110680040A CN113455638A CN 113455638 A CN113455638 A CN 113455638A CN 202110680040 A CN202110680040 A CN 202110680040A CN 113455638 A CN113455638 A CN 113455638A
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- 239000011669 selenium Substances 0.000 title claims abstract description 94
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 93
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 93
- 150000003839 salts Chemical class 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 34
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000011248 coating agent Substances 0.000 claims abstract description 25
- 238000000576 coating method Methods 0.000 claims abstract description 25
- 238000005507 spraying Methods 0.000 claims abstract description 22
- 229920002752 Konjac Polymers 0.000 claims abstract description 21
- 239000000252 konjac Substances 0.000 claims abstract description 21
- 239000000419 plant extract Substances 0.000 claims abstract description 21
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 19
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract description 19
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 19
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 19
- 229940046240 glucomannan Drugs 0.000 claims abstract description 19
- 235000010485 konjac Nutrition 0.000 claims abstract description 19
- 239000011780 sodium chloride Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 229940075507 glyceryl monostearate Drugs 0.000 claims abstract description 15
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 238000009826 distribution Methods 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 description 71
- 230000000052 comparative effect Effects 0.000 description 24
- 238000012360 testing method Methods 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 6
- 238000005054 agglomeration Methods 0.000 description 5
- 230000002776 aggregation Effects 0.000 description 5
- 238000004090 dissolution Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 235000019823 konjac gum Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000276 potassium ferrocyanide Substances 0.000 description 2
- 239000002994 raw material Substances 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
- 206010028980 Neoplasm Diseases 0.000 description 1
- FRHBOQMZUOWXQL-UHFFFAOYSA-L ammonium ferric citrate Chemical compound [NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-L 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004313 iron ammonium citrate Substances 0.000 description 1
- 235000000011 iron ammonium citrate Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000005303 weighing Methods 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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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Abstract
The invention relates to selenium-rich anti-caking edible salt and a preparation method thereof. The preparation method of the selenium-rich anti-caking edible salt comprises the following steps: mixing 100 parts of selenium-enriched plant extract, 2-4 parts of water-soluble starch, 0.05-0.1 part of konjac glucomannan and 2-5 parts of glyceryl monostearate, and stirring and reacting at 80-90 ℃ for 0.5-1 h to obtain a coating solution; and spraying the coating liquid on the surface of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt. According to the invention, selenium is bound on the film layer, so that the stability of the selenium is improved, and the phenomenon of uneven distribution in the long-term storage process is avoided; the starch and the konjac glucomannan are compounded to play a synergistic effect, so that the konjac glucomannan has good film forming property and hot water solubility; the hydrophobicity of the film layer is improved by adding the glyceryl monostearate, the hygroscopicity is reduced, and the anti-caking effect is favorably improved; the preparation method is simple and easy to implement.
Description
Technical Field
The invention relates to the technical field of salt, in particular to selenium-rich anti-caking edible salt and a preparation method thereof.
Background
The main component of common salt is sodium chloride, which is essential for daily life of people. Selenium is a trace element beneficial to human body, and has important effects in improving immunity and preventing cancer. According to statistics, the selenium intake of Chinese residents is far lower than the minimum recommended value. Therefore, it is important to increase the intake of selenium.
At present, the direct incorporation of selenium into common salt has been reported. Chinese patent CN102028180A discloses an organic selenium edible salt, which is obtained by adding seleno-carrageenan with 2-6 mg of Se into every 1 kg of edible salt and then adding 0.02% of an anticaking agent of the total mass of materials. The anti-caking agent in comparative document 1 consists of 10 wt% of ammonium ferric citrate and 90 wt% of calcium carbonate. However, the direct incorporation of selenium into common salt results in uneven distribution of the common salt component during long-term storage due to differences in the raw materials themselves.
In addition, the edible salt has a problem of easy caking, which brings great inconvenience to users. At present, potassium ferrocyanide is most widely adopted to improve the anti-caking effect of the salt. However, the substances have been proved to have certain toxicity and are gradually forbidden to be used. The above-mentioned anticaking agent of comparative document 1 does not contain potassium ferrocyanide, but still has a problem of uneven distribution of components.
Disclosure of Invention
In view of the above, it is necessary to provide a selenium-rich anti-caking edible salt and a preparation method thereof, so as to solve the technical problems of poor storage stability and easy caking of the selenium-rich edible salt in the prior art.
The invention provides a preparation method of selenium-rich anti-caking edible salt, which comprises the following steps:
s1, mixing 100 parts of selenium-rich plant extract, 2-4 parts of water-soluble starch, 0.05-0.1 part of konjac glucomannan and 2-5 parts of glyceryl monostearate, and stirring and reacting at 80-90 ℃ for 0.5-1 h to obtain a coating solution;
s2, spraying the coating liquid on the surface of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
The second aspect of the invention provides selenium-rich anti-caking edible salt which is obtained by the preparation method of the selenium-rich anti-caking edible salt provided by the first aspect of the invention.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, selenium is bound on the film layer, so that the stability of the selenium is improved, and the phenomenon of uneven distribution in the long-term storage process is avoided; the starch and the konjac glucomannan are compounded to play a synergistic effect, so that the konjac glucomannan has good film forming property and hot water solubility; the hydrophobicity of the film layer is improved by adding the glyceryl monostearate, the hygroscopicity is reduced, and the anti-caking effect is favorably improved; the preparation method is simple and easy to implement.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The invention provides a preparation method of selenium-rich anti-caking edible salt, which comprises the following steps:
s1, mixing 100 parts of selenium-rich plant extract, 2-4 parts of water-soluble starch, 0.05-0.1 part of konjac glucomannan and 2-5 parts of glyceryl monostearate, and stirring and reacting at 80-90 ℃ for 0.5-1 h to obtain a coating solution;
s2, spraying the coating liquid on the surface of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
In the embodiment, the selenium content in the selenium-rich plant extracting solution is 0.01-0.05 mg/g, and the water content is not lower than 90%. In some embodiments of the invention, the selenium content of the selenium-enriched plant extract is 0.03mg/g and the water content is 97.1%. In the invention, the preparation process of the selenium-rich plant extracting solution is the prior art, and a person skilled in the art can select different selenium-rich plants for extraction according to needs.
In some preferred embodiments of the present invention, the mass ratio of the water-soluble starch to the konjac gum is 1: (0.02-0.03). Within the mass range, the synergistic effect of the water-soluble starch and the konjac glucomannan can be fully exerted, and the obtained selenium-rich anti-caking edible salt has better hot water solubility and anti-caking property.
In some preferred embodiments of the present invention, the mass ratio of the total amount of the water-soluble starch and konjac gum added to the glyceryl monostearate is 1: (1.2-1.3). Within the mass ratio range, the obtained selenium-rich anti-caking edible salt has good anti-caking effect and hot water dissolution effect.
In this embodiment, the mass ratio of the coating solution to sodium chloride is 1: (4-5), further 1: (4.5-5).
In this embodiment, the drying temperature is 50 to 60 ℃.
The second aspect of the invention provides selenium-rich anti-caking edible salt which is obtained by the preparation method of the selenium-rich anti-caking edible salt provided by the first aspect of the invention.
In the invention, the particle size of the selenium-rich anti-caking edible salt is 6-10 mm.
Example 1
The embodiment provides selenium-rich anti-caking edible salt which is obtained by the following steps:
(1) mixing 100g of selenium-enriched plant extract, 3g of water-soluble starch, 0.08g of konjac glucomannan and 4g of glyceryl monostearate, and stirring at 85 ℃ for reaction for 1h to obtain a coating solution; wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.1%.
(2) And spraying the coating liquid on the surface of 530g of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
Example 2
The embodiment provides selenium-rich anti-caking edible salt which is obtained by the following steps:
(1) mixing 100g of selenium-enriched plant extract, 2g of water-soluble starch, 0.1g of konjac glucomannan and 2g of glyceryl monostearate, and stirring at 85 ℃ for reaction for 1h to obtain a coating solution; wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.1%.
(2) And spraying the coating liquid on the surface of 420g of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
Example 3
The embodiment provides selenium-rich anti-caking edible salt which is obtained by the following steps:
(1) mixing 100g of selenium-enriched plant extract, 4g of water-soluble starch, 0.05g of konjac glucomannan and 5g of glyceryl monostearate, and stirring at 85 ℃ for reacting for 1h to obtain a coating solution; wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.1%.
(2) And spraying the coating liquid on the surface of 500g of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
Comparative example 1
The comparative example provides a selenium-rich anti-caking edible salt, which is obtained by the following steps:
(1) mixing 100g of selenium-enriched plant extract, 3.08g of konjac glucomannan and 4g of glyceryl monostearate, and stirring at 85 ℃ for reaction for 1h to obtain a coating solution; wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.1%.
(2) And spraying the coating liquid on the surface of 530g of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
Comparative example 2
The comparative example provides a selenium-rich anti-caking edible salt, which is obtained by the following steps:
(1) mixing 100g of selenium-enriched plant extract, 3.08g of water-soluble starch and 4g of glyceryl monostearate, and stirring at 85 ℃ for reaction for 1h to obtain a coating solution; wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.1%.
(2) And spraying the coating liquid on the surface of 530g of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
Comparative example 3
The comparative example provides a selenium-rich anti-caking edible salt, which is obtained by the following steps:
(1) mixing 100g of selenium-rich plant extract, 3g of water-soluble starch, 0.08g of konjac glucomannan and 4g of pure water, and stirring at 85 ℃ for reaction for 1h to obtain a coating liquid; wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.1%.
(2) And spraying the coating liquid on the surface of 530g of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
Comparative example 4
The comparative example provides a selenium-rich anti-caking edible salt, which is obtained by the following steps:
(1) mixing 100g of selenium-enriched plant extract, 3g of water-soluble starch, 0.08g of konjac glucomannan and 10g of glyceryl monostearate, and stirring at 85 ℃ for reaction for 1h to obtain a coating solution; wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.1%.
(2) And spraying the coating liquid on the surface of 560g of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
The raw materials and compositions of the above examples 1 to 3 and comparative examples 1 to 4 are summarized in table 1.
TABLE 1
Test group 1
The edible salts of examples 1-3 and comparative examples 1-4 were weighed and dissolved in water, and the dissolution performance is shown in table 2, and the blank control group was commercially available common refined salt.
TABLE 2
| Dissolution time at 25 ℃ | Dissolution time at 100 ℃ | |
| Blank control group | 57s | 13s |
| Example 1 | 71s | 18s |
| Example 2 | 73s | 21s |
| Example 3 | 79s | 25s |
| Comparative example 1 | ＞10min | ＞5min |
| Comparative example 2 | 65s | 16s |
| Comparative example 3 | 62s | 15s |
| Comparative example 4 | ＞10min | ＞5min |
As can be seen from Table 2, the solubility of the edible salts obtained in examples 1 to 3 and comparative examples 2 to 3 of the present invention was not much different from that of the commercially available refined salts, but the solubility of comparative examples 1 and 4 was significantly inferior to that of the commercially available refined salts, probably because: in comparative example 1, more konjac glucomannan is adopted, so that the high-temperature stability of the konjac glucomannan is good, and the obtained edible salt is not easy to dissolve; in comparative example 2, more glyceryl monostearate was added, which resulted in strong hydrophobicity and poor contact of water with the membrane layer, thus rendering the edible salt not easily soluble.
Test group 2
The edible salt obtained in examples 1 to 3 and comparative examples 2 to 3 was subjected to an anti-caking property test. Wherein, the blank control group is the common refined salt sold in the market, and the test results are shown in the table 3.
The specific test method is as follows: 2000g of the edible salt of each of the examples 1 to 3, the comparative examples 2 to 3 and the blank control group was respectively put into water-permeable and air-permeable packaging bags, 50kg of weight was placed on the packaging bags, the ambient temperature was controlled to be 23 to 27 ℃, and the relative humidity was 70% to 80%. After a predetermined time, the blocking was observed.
TABLE 3
| Standing for 1 month | Standing for 3 months | Standing for 6 months | Standing for 12 months | |
| Blank control group | A small amount of caking | Partially agglomerated | Agglomeration of | Agglomeration of |
| Example 1 | Non-caking | Non-caking | Non-caking | Non-caking |
| Example 2 | Non-caking | Non-caking | Non-caking | Non-caking |
| Example 3 | Non-caking | Non-caking | Non-caking | Non-caking |
| Comparative example 2 | Non-caking | Non-caking | Partially agglomerated | Agglomeration of |
| Comparative example 3 | Non-caking | A small amount of caking | Agglomeration of | Agglomeration of |
As can be seen from Table 1, the edible salt obtained in the examples 1 to 3 of the present invention has a good anti-caking effect.
Test group 3
The edible salt obtained in example 1 was subjected to a storage stability test at ordinary temperature, and the test results are shown in Table 4.
The normal temperature storage conditions are as follows: weighing 500g of the edible salt obtained in the example 1, drying the edible salt, placing the dried edible salt in a container, flattening the surface of the edible salt, then placing the container and the edible salt together in a sealed bag, and storing the container and the edible salt at normal temperature; after a predetermined time, 5g of edible salt was weighed each time to test the selenium content. In each test process, in order to reduce the test error, the edible salt (2 cm away from the top layer) with the same level height is weighed as much as possible.
TABLE 4 selenium content (mg/kg) of the edible salt obtained in example 1 under normal temperature storage
| Day 0 | 30 days | 60 days | 180 days | |
| Example 1 | 4.69 | 4.66 | 4.72 | 4.67 |
As can be seen from Table 4, the edible salt obtained by the present invention has good storage stability at normal temperature.
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.
Claims (10)
1. A preparation method of selenium-rich anti-caking edible salt is characterized by comprising the following steps:
mixing 100 parts of selenium-enriched plant extract, 2-4 parts of water-soluble starch, 0.05-0.1 part of konjac glucomannan and 2-5 parts of glyceryl monostearate, and stirring and reacting at 80-90 ℃ for 0.5-1 h to obtain a coating solution;
and spraying the coating liquid on the surface of sodium chloride in a spray coating mode, and drying to obtain the selenium-rich anti-caking edible salt.
2. The preparation method of the selenium-rich anti-caking edible salt as claimed in claim 1, wherein the selenium content in the selenium-rich plant extract is 0.01-0.05 mg/g, and the water content is not less than 90%.
3. The method for preparing selenium-rich anti-caking edible salt according to claim 2, wherein the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.1%.
4. The preparation method of the selenium-rich anti-caking edible salt according to claim 1, wherein the mass ratio of the water-soluble starch to the konjac glucomannan is 1: (0.02-0.03).
5. The preparation method of the selenium-rich anti-caking edible salt as claimed in claim 1, wherein the mass ratio of the total addition amount of the water-soluble starch and konjac glucomannan to the glyceryl monostearate is 1: (1.2-1.3).
6. The preparation method of the selenium-rich anti-caking edible salt according to claim 1, wherein the mass ratio of the coating solution to the sodium chloride is 1: (4-5).
7. The preparation method of the selenium-rich anti-caking edible salt according to claim 1, wherein the mass ratio of the coating solution to the sodium chloride is 1: (4.5-5).
8. The preparation method of the selenium-rich anti-caking edible salt according to claim 1, wherein the drying temperature is 50-60 ℃.
9. The selenium-rich anti-caking edible salt is characterized by being prepared by the preparation method of the selenium-rich anti-caking edible salt as claimed in any one of claims 1-8.
10. The selenium-rich anti-caking edible salt according to claim 9, wherein the particle size of the selenium-rich anti-caking edible salt is 6-10 mm.
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| CN116058488A (en) * | 2022-12-06 | 2023-05-05 | 益盐堂（应城）健康盐制盐有限公司 | Selenium-enriched edible salt of plants and preparation method thereof |
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