CN113455639A - Selenium-rich low-sodium edible salt and preparation method thereof - Google Patents
Selenium-rich low-sodium edible salt and preparation method thereof Download PDFInfo
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- CN113455639A CN113455639A CN202110786018.9A CN202110786018A CN113455639A CN 113455639 A CN113455639 A CN 113455639A CN 202110786018 A CN202110786018 A CN 202110786018A CN 113455639 A CN113455639 A CN 113455639A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 89
- 239000011669 selenium Substances 0.000 title claims abstract description 89
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 89
- 150000003839 salts Chemical class 0.000 title claims abstract description 51
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 37
- 239000011734 sodium Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 102
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 74
- 239000011780 sodium chloride Substances 0.000 claims abstract description 39
- 239000000419 plant extract Substances 0.000 claims abstract description 38
- CBOJBBMQJBVCMW-BTVCFUMJSA-N (2r,3r,4s,5r)-2-amino-3,4,5,6-tetrahydroxyhexanal;hydrochloride Chemical compound Cl.O=C[C@H](N)[C@@H](O)[C@H](O)[C@H](O)CO CBOJBBMQJBVCMW-BTVCFUMJSA-N 0.000 claims abstract description 35
- 229960001911 glucosamine hydrochloride Drugs 0.000 claims abstract description 35
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 23
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 23
- 239000000661 sodium alginate Substances 0.000 claims abstract description 23
- 239000010410 layer Substances 0.000 claims abstract description 19
- 239000012792 core layer Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001704 evaporation Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 abstract description 9
- 230000001965 increasing effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 65
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019643 salty taste Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 235000019600 saltiness Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000012088 reference solution Substances 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- 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)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses selenium-rich low-sodium edible salt and a preparation method thereof. The selenium-rich low-sodium edible salt comprises a shell layer and a core layer; the shell layer is a mixture of selenium-rich plant extract, sodium alginate, I + G, glucosamine hydrochloride, citric acid and sodium chloride A, and the core layer is sodium chloride B. According to the invention, the selenium-rich plant extract, the I + G, the glucosamine hydrochloride and the citric acid are fixed in the sodium alginate sol, so that the stability of the selenium-rich plant extract, the I + G, the glucosamine hydrochloride and the citric acid is improved, and the loss of the selenium-rich plant extract, the I + G, the glucosamine hydrochloride and the citric acid in the storage process is reduced; the I + G, the glucosamine hydrochloride and the citric acid are matched according to a specific proportion to play a role in synergistically increasing the salinity, so that the intake of the salt is reduced; the method has simple preparation process and is easy for industrialized production.
Description
Technical Field
The invention relates to the technical field of edible salt, in particular to selenium-rich low-sodium edible salt and a preparation method thereof.
Background
The common salt is an important seasoning for human life and plays an important role in the life of people. The main component of common salt is sodium chloride. Existing studies have shown that excessive intake of sodium ions is harmful to human health. Therefore, low sodium salts are currently advocated throughout the world.
At present, in the prior art, the low sodium salt is prepared by adding an acid agent, a salt-increasing agent and the like into common salt. But it is often the case that the components are mixed directly. In long-term transportation and storage, the components of the product are unevenly distributed due to differences in the properties of the components.
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. However, the direct incorporation of selenium raw material into common salt also suffers from the above-mentioned drawbacks of storage stability.
Disclosure of Invention
In view of the above, there is a need for a selenium-rich low-sodium edible salt and a preparation method thereof, which are used to solve the technical problem in the prior art that the components of the edible salt are easily distributed unevenly.
The first aspect of the invention provides selenium-rich low-sodium edible salt, which comprises a shell layer and a core layer; the shell layer is a mixture of selenium-rich plant extract, sodium alginate, I + G, glucosamine hydrochloride, citric acid and sodium chloride A, and the core layer is sodium chloride B.
Further, the shell layer comprises the following raw materials in parts by weight: 100 parts of selenium-rich plant extract, 0.2-0.5 part of sodium alginate, 10-15 parts of I + G, 5-15 parts of glucosamine hydrochloride, 10-20 parts of citric acid and 15-20 parts of sodium chloride A.
Furthermore, the mass ratio of the glucosamine hydrochloride to the citric acid is 1:1.5, and the ratio of the I + G to the sum of the mass ratio of the glucosamine hydrochloride to the citric acid is 3: 5.
Furthermore, the shell layer comprises the following raw materials in parts by weight: 100 parts of selenium-rich plant extract, 0.4 part of sodium alginate, 15 parts of I + G, 10 parts of glucosamine hydrochloride, 15 parts of citric acid and 17 parts of sodium chloride A.
Further, the particle size of the selenium-rich low-sodium edible salt is 6-10 mm.
Further, the selenium-rich plant extract is obtained by evaporating water from the selenium-rich plant extract and drying.
Furthermore, the selenium content in the selenium-rich plant extract is 0.01-0.05 mg/g, and the water content is not lower than 90%.
The second aspect of the invention provides a preparation method of selenium-rich low-sodium edible salt, which comprises the following steps:
s1, adding sodium alginate into the selenium-rich plant extract, adding I + G, glucosamine hydrochloride, citric acid and sodium chloride A after the sodium alginate is completely dissolved, and dissolving to obtain a mixed solution;
and S2, spraying the mixed solution on the surface of sodium chloride B in a spray coating mode, and drying to obtain the selenium-rich low-sodium edible salt.
The preparation method of the selenium-rich low-sodium edible salt provided by the second aspect of the invention is used for preparing the selenium-rich low-sodium edible salt provided by the first aspect of the invention.
Further, the mass ratio of the mixed solution to the sodium chloride is 1: (3-5).
Further, the drying temperature is 50-60 ℃.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the selenium-rich plant extract, the I + G, the glucosamine hydrochloride and the citric acid are fixed in the sodium alginate sol, so that the stability of the selenium-rich plant extract, the I + G, the glucosamine hydrochloride and the citric acid is improved, and the loss of the selenium-rich plant extract, the I + G, the glucosamine hydrochloride and the citric acid in the storage process is reduced; the I + G, the glucosamine hydrochloride and the citric acid are matched according to a specific proportion to play a role in synergistically increasing the salinity, so that the intake of the salt is reduced; the method has simple preparation process and is easy for industrialized production.
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 first aspect of the invention provides selenium-rich low-sodium edible salt, which comprises a shell layer and a core layer; the shell layer is a mixture of selenium-rich plant extract, sodium alginate, I + G, glucosamine hydrochloride, citric acid and sodium chloride A, and the core layer is sodium chloride B.
In the embodiment, the shell layer comprises the following raw materials in parts by weight: 100 parts of selenium-rich plant extract, 0.2-0.5 part of sodium alginate, 10-15 parts of I + G, 5-15 parts of glucosamine hydrochloride, 10-20 parts of citric acid and 15-20 parts of sodium chloride A. Preferably, the mass ratio of glucosamine hydrochloride to citric acid is 1:1.5, and the ratio of I + G to the sum of the mass ratio of glucosamine hydrochloride and citric acid is 3: 5. Within the mass ratio range, the synergistic salty taste increasing effect of the three components can be better exerted.
Further, the shell layer comprises the following raw materials in parts by weight: 100 parts of selenium-rich plant extract, 0.4 part of sodium alginate, 15 parts of I + G, 10 parts of glucosamine hydrochloride, 15 parts of citric acid and 17 parts of sodium chloride A.
The selenium-rich low-sodium edible salt disclosed by the invention is prepared by coating a shell layer containing a selenium-rich plant extract, sodium alginate, I + G, glucosamine hydrochloride, citric acid and sodium chloride A with a sodium chloride B core layer, and has the following functions:
(1) fixing the selenium-rich plant extract, I + G, glucosamine hydrochloride and citric acid in sodium alginate sol, improving the stability of the selenium-rich plant extract, I + G, glucosamine hydrochloride and citric acid, and reducing the loss of the selenium-rich plant extract, I + G, glucosamine hydrochloride and citric acid in the storage process;
(2) the I + G, the glucosamine hydrochloride and the citric acid are matched according to a specific proportion to play a role in synergistically increasing the salinity, so that the intake of the salt is reduced;
(3) the sodium chloride with specific content is added into the raw materials of the outer layer, so that the dissolution of the core layer is reduced, but the content of the sodium chloride in the outer layer cannot be too high, and the sodium chloride in the outer layer is separated out in advance due to too high content of the sodium chloride, so that the coating effect is influenced.
In the invention, the particle size of the selenium-rich low-sodium edible salt is 6-10 mm.
In this embodiment, the selenium-enriched plant extract is obtained by evaporating water from the selenium-enriched plant extract and drying. Furthermore, the selenium content in the selenium-rich plant extract is 0.01-0.05 mg/g, and the water content is not lower than 90%. 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.
The second aspect of the invention provides a preparation method of selenium-rich low-sodium edible salt, which comprises the following steps:
s1, adding sodium alginate into the selenium-rich plant extract, adding I + G, glucosamine hydrochloride, citric acid and sodium chloride A after the sodium alginate is completely dissolved, and dissolving to obtain a mixed solution;
and S2, spraying the mixed solution on the surface of sodium chloride B in a spray coating mode, and drying to obtain the selenium-rich low-sodium edible salt.
The preparation method of the selenium-rich low-sodium edible salt provided by the second aspect of the invention is used for preparing the selenium-rich low-sodium edible salt provided by the first aspect of the invention.
In the present embodiment, the mass ratio of the mixed solution to sodium chloride is 1: (3-5).
In this embodiment, the drying temperature is 50 to 60 ℃.
Example 1
A selenium-rich low-sodium edible salt is obtained by the following steps:
(1) adding 0.4G of sodium alginate into 100G of selenium-enriched plant extract, adding 15G I + G, 10G of glucosamine hydrochloride, 15G of citric acid and 17G of sodium chloride A after the sodium alginate is completely dissolved, and dissolving to obtain a mixed solution; wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.6%.
(2) And spraying the mixed solution on the surface of 600g of sodium chloride B in a spray coating mode, and drying to obtain the selenium-rich low-sodium edible salt.
Examples 2 to 5 and comparative example 1
The preparation processes of examples 2 to 5 and comparative example 1 were identical to example 1 except that: the amount of raw materials added varies. See table 1 for details.
TABLE 1
Comparative example 2
The selenium-rich plant extract is prepared by drying 100G of selenium-rich plant extract, and then the selenium-rich plant extract is uniformly mixed with 0.4G of sodium alginate, 15G I + G, 10G of glucosamine hydrochloride, 15G of citric acid and 617G of sodium chloride to prepare the selenium-rich low-sodium edible salt. Wherein, the selenium content in the selenium-rich plant extract is 0.03mg/g, and the water content is 97.6%.
Test group 1
The samples of examples 1-5 and comparative example 1 were weighed respectively to prepare a 1.5% solution, and a 1.5% sodium chloride solution was used as a standard reference solution (the salinity of sodium chloride is 3 minutes), and the designed taste evaluation criteria are shown in table 2.
TABLE 1 saltiness score criteria
| Degree of saltiness | |
| 1 minute (1) | Very light salty taste |
| 2 is divided into | The salty taste is light |
| 3 points of | Has moderate salty taste |
| 4 is divided into | Salty taste is heavy |
| 5 points of | Salty taste is very heavy |
100 persons were selected in advance for tasting (male-female ratio 1:1), and the solutions prepared in examples 1 to 5 and comparative example 1 were scored by a taste panel according to the above scoring criteria, respectively, and the results are shown in Table 3.
TABLE 3
As can be seen from the data in Table 3, the edible salt prepared in the embodiments 1-5 of the invention has good saltiness and little peculiar smell. From the data of example 1 and comparative example 1, it is clear that the addition of glucosamine hydrochloride can increase the saltiness while masking the sour taste.
Test group 2
The selenium-rich low-sodium edible salt obtained in the above example 1 and comparative example 2 was subjected to a normal temperature storage stability test, and the test results are shown in table 4.
The normal temperature storage conditions are as follows: weighing 100g of the selenium-rich low-sodium edible salt obtained in the example 1 and the comparative example 2 respectively, drying the salt, placing the dried salt in a container, flattening the surface of the salt, then placing the container and the edible salt together in a sealed bag, and storing the 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 selenium-enriched low-sodium edible salt obtained in example 1 and comparative example 2 stored at room temperature
| Day 0 | 30 days | 60 days | 180 days | |
| Example 1 | 3.85 | 3.80 | 3.82 | 3.83 |
| Comparative example 2 | 3.91 | 3.72 | 3.57 | 2.74 |
As can be seen from the data in Table 4, the method of the invention significantly improves the storage stability of the selenium-rich salt and avoids the phenomenon of heterogeneity during the long-term storage.
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 selenium-rich low-sodium edible salt is characterized by comprising a shell layer and a core layer; the shell layer is a mixture of selenium-rich plant extract, sodium alginate, I + G, glucosamine hydrochloride, citric acid and sodium chloride A, and the core layer is sodium chloride B.
2. The selenium-rich low-sodium edible salt according to claim 1, wherein the shell layer comprises the following raw materials in parts by weight: 100 parts of selenium-rich plant extract, 0.2-0.5 part of sodium alginate, 10-15 parts of I + G, 5-15 parts of glucosamine hydrochloride, 10-20 parts of citric acid and 15-20 parts of sodium chloride A.
3. The selenium-rich low-sodium edible salt as claimed in claim 2, wherein the mass ratio of glucosamine hydrochloride to citric acid is 1:1.5, and the ratio of I + G to the sum of the mass ratio of glucosamine hydrochloride to citric acid is 3: 5.
4. The selenium-rich low-sodium edible salt according to claim 3, wherein the shell layer comprises the following raw materials in parts by weight: 100 parts of selenium-rich plant extract, 0.4 part of sodium alginate, 15 parts of I + G, 10 parts of glucosamine hydrochloride, 15 parts of citric acid and 17 parts of sodium chloride A.
5. The selenium-rich low-sodium edible salt as claimed in claim 1, wherein the particle size of the selenium-rich low-sodium edible salt is 6-10 mm.
6. The selenium-rich low-sodium edible salt as claimed in claim 1, wherein the selenium-rich plant extract is obtained by evaporating water from a selenium-rich plant extract and drying.
7. The selenium-rich low-sodium edible salt as claimed in claim 1, wherein the selenium-rich plant extract contains selenium 0.01-0.05 mg/g and water not less than 90%.
8. A method for preparing the selenium-rich low-sodium edible salt as claimed in any one of claims 1 to 7, comprising the steps of:
adding sodium alginate into the selenium-rich plant extract, adding I + G, glucosamine hydrochloride, citric acid and sodium chloride A after the sodium alginate is completely dissolved, and dissolving to obtain a mixed solution;
and spraying the mixed solution on the surface of sodium chloride B in a spray coating mode, and drying to obtain the selenium-rich low-sodium edible salt.
9. The method for preparing the selenium-rich low-sodium edible salt according to claim 8, wherein the mass ratio of the mixed solution to sodium chloride is 1: (3-5).
10. The method for preparing the selenium-rich low-sodium edible salt according to claim 8, wherein the drying temperature is 50-60 ℃.
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| CN115886232A (en) * | 2022-11-23 | 2023-04-04 | 益盐堂（应城）健康盐制盐有限公司 | Sodium-reduced salt and preparation method thereof |
| 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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Application publication date: 20211001 |