CN114223878A - Production process of fermented low-sodium sea salt - Google Patents
Production process of fermented low-sodium sea salt Download PDFInfo
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- CN114223878A CN114223878A CN202111534609.3A CN202111534609A CN114223878A CN 114223878 A CN114223878 A CN 114223878A CN 202111534609 A CN202111534609 A CN 202111534609A CN 114223878 A CN114223878 A CN 114223878A
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- sea salt
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- 235000002639 sodium chloride Nutrition 0.000 title claims abstract description 48
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 47
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 47
- 239000011734 sodium Substances 0.000 title claims abstract description 30
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000003599 food sweetener Nutrition 0.000 claims description 10
- 235000011164 potassium chloride Nutrition 0.000 claims description 10
- 239000001103 potassium chloride Substances 0.000 claims description 10
- 239000003765 sweetening agent Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 241001131796 Botaurus stellaris Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 108010011485 Aspartame Proteins 0.000 claims description 6
- 239000000605 aspartame Substances 0.000 claims description 6
- 235000010357 aspartame Nutrition 0.000 claims description 6
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 6
- 229960003438 aspartame Drugs 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000019202 steviosides Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000013535 sea water Substances 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 2
- 230000008020 evaporation Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 241000209149 Zea Species 0.000 claims 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 28
- 240000008042 Zea mays Species 0.000 description 6
- 229940039696 lactobacillus Drugs 0.000 description 5
- 159000000000 sodium salts Chemical class 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 239000004383 Steviol glycoside Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000019411 steviol glycoside Nutrition 0.000 description 3
- 229930182488 steviol glycoside Natural products 0.000 description 3
- 150000008144 steviol glycosides Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000008845 cholagoga Substances 0.000 description 1
- 229940124571 cholagogue Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- -1 lipid peroxides Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of seasoning processing, in particular to a production process of fermented low-sodium sea salt.
Description
Technical Field
The invention relates to the technical field of seasoning processing, in particular to a production process of fermented low-sodium sea salt.
Background
The long-term high intake of sodium salt in the diet not only raises the blood pressure, increases the risk of suffering from cardiovascular and cerebrovascular diseases, increases the incidence of osteoporosis, but also disturbs the function of the immune system. The low-sodium salt is used for replacing common edible sodium salt, so that the sodium ion intake of people in daily life can be effectively reduced, and the disease probability is reduced. The low-sodium salt is one kind of edible salt, and is prepared through adding potassium chloride and other matter into common sodium salt to reduce the sodium ion content in the product and reduce the intake of sodium salt.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a production process for fermenting low-sodium sea salt, which can be used for preparing the low-sodium sea salt
In order to achieve the technical effect, the invention adopts the following technical scheme:
the invention provides fermented low-sodium sea salt which is prepared from the following raw materials in parts by weight: 90-120 parts of sea salt, 20-30 parts of fermentation product and 45-55 parts of potassium chloride, wherein the fermentation raw materials of the fermentation product are as follows: corn, sugar, lactic acid bacteria and water.
Further, the fermented low-sodium sea salt also contains a sweetener.
Further, the sweetener is any one of stevioside and aspartame or a mixture of the two.
Further, the adding proportion of the sweetener is 4%.
In a second aspect, the invention also provides a production process of fermented low-sodium sea salt, which comprises the following steps:
s1: preparing sea salt, wherein the product is P1;
s2: preparing a fermentation product: fermenting the raw materials in a fermentation tank, filtering and separating the product after fermentation, collecting the liquid, drying, crushing and sieving to obtain the product P2.
S3: adding potassium chloride and sweetener into the obtained products P1 and P2, fully mixing, and drying again to obtain the fermented low-sodium sea salt.
Further, the sea salt preparation step in S1 is: seawater treatment, evaporation, bittern, repeated solarization, sea salt, drying, crushing and sieving.
Further, the fermentation raw materials comprise 16-20 parts of corn, 9-13 parts of sugar, 2-3.2 parts of lactic acid bacteria and 80-400 parts of water.
Further, the fermentation temperature of the step S2 is 35-40 ℃, and the fermentation time is 48 days.
Further, the S1 further includes: the product P1 was crushed and sieved through a 35 mesh sieve.
Further, the S2 includes: the product P1 was crushed and sieved through a 40 mesh sieve.
Compared with the prior art, the invention has the beneficial effects that:
in a first aspect, the invention provides a fermented low-sodium sea salt, wherein the content of sodium salt is reduced by adding potassium chloride, and the bitter taste brought by adding potassium chloride is masked and neutralized by adding a sweetening agent, so as to ensure the taste of the fermented low-sodium sea salt.
In a second aspect, the fermented low-sodium sea salt provided by the invention has the advantages that the added corn fermentation product filtrate is rich in various easily absorbed vitamins and proteins, the nutrient content is balanced, the unique sour taste in the fermentation product and the extract can keep the stability and safety of microorganisms in the product, the taste is milder, and the contained lactic acid has the effects of bacteriostasis, cholagogue, anti-inflammation, blood sugar reduction, antioxidation, organism immunity regulation and the like, can increase the blood flow of coronary arteries, inhibit the generation of lipid peroxides in brain tissues, soften blood vessels, promote the absorption of calcium and iron elements, simultaneously help gastric juice digest fat, prevent diseases, promote metabolism and the like. In addition, the sour taste of the lactic acid can reduce sweet components brought by stevioside serving as a sweetening agent and aspartame, and the mouthfeel of the fermented low-sodium sea salt of the product is improved.
Drawings
FIG. 1 is a schematic diagram of a process for producing fermented low-sodium sea salt according to an embodiment of the present invention;
Detailed Description
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
Example 1
The production process of the fermented low-sodium sea salt provided by the embodiment comprises the following steps:
(1) the sea water is roughly filtered and evaporated to obtain bittern, then the bittern is re-dried to obtain crude sea salt, the crude sea salt is dried and crushed, and the crude sea salt is sieved by a 35-mesh sieve, and the labeled product is P1.
(2) And (4) preparing a fermentation product. The corn-lactobacillus fermented milk is prepared by fermenting 20 parts of corn, 13 parts of sugar, 3.2 parts of lactobacillus and 400 parts of water at 40 ℃ for 7 days, filtering and separating the product, collecting liquid, freeze-drying, and crushing the liquid into 40-mesh powder, wherein the labeled product is P2.
(3) The resulting products P1, P2, potassium chloride and the sweetening additives steviol glycoside and aspartame were mixed according to a 100: 28: 52: 2.7: 1.3, fully mixing, and drying again to obtain the fermented low-sodium sea salt.
Example 2
The production process of the fermented low-sodium sea salt provided by the embodiment comprises the following steps:
(1) the sea water is roughly filtered and evaporated to obtain bittern, then the bittern is re-dried to obtain crude sea salt, the crude sea salt is dried and crushed, and the crude sea salt is sieved by a 35-mesh sieve, and the labeled product is P1.
(2) And (4) preparing a fermentation product. The corn-lactobacillus fermented milk is prepared by fermenting 20 parts of corn, 13 parts of sugar, 3.2 parts of lactobacillus and 240 parts of water at 40 ℃ for 7 days, filtering and separating the product, collecting liquid, freeze-drying, and crushing the liquid into 40-mesh powder, wherein the labeled product is P2.
(3) The resulting products P1, P2, potassium chloride and the sweetening additives steviol glycoside and aspartame were mixed according to a 100: 25: 55: 3.6: 0.4, fully mixing, and drying again to obtain the fermented low-sodium sea salt.
Example 3
The production process of the fermented low-sodium sea salt provided by the embodiment comprises the following steps:
(1) the sea water is roughly filtered and evaporated to obtain bittern, then the bittern is re-dried to obtain crude sea salt, the crude sea salt is dried and crushed, and the crude sea salt is sieved by a 35-mesh sieve, and the labeled product is P1.
(2) And (4) preparing a fermentation product. The weight portion of the corn-sugar-free milk powder is 100 portions, wherein the corn is 18 portions, the sugar is 10 portions, the lactobacillus is 2 portions, and the water is 80 portions. After fermentation at 38 ℃ for 7 days, the product was isolated by filtration, the liquid collected was freeze-dried and ground to a 40 mesh powder, labeled as P2.
(3) The resulting products P1, P2, potassium chloride and the sweetening additives steviol glycoside and aspartame were mixed according to a 100: 29: 50: 3.3: 0.7, fully mixing, and drying again to obtain the fermented low-sodium sea salt.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims. The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (10)
1. The fermented low-sodium sea salt is characterized by being prepared from the following raw materials in parts by weight: 100 parts of sea salt, 25-29 parts of fermentation product and 50-55 parts of potassium chloride, wherein the fermentation raw materials of the fermentation product are as follows: corn, sugar, lactic acid bacteria and water.
2. A fermented low-sodium sea salt according to claim 1, wherein: the fermented low-sodium sea salt also contains a sweetener.
3. A fermented low-sodium sea salt according to claim 2 wherein: the sweetener is one or a mixture of stevioside and aspartame.
4. A fermented low-sodium sea salt according to claim 2 wherein: the adding proportion of the sweetener is 4%.
5. The process of claim 2, comprising the steps of:
s1: preparing sea salt, wherein the product is P1;
s2: preparing a fermentation product: fermenting the raw materials in a fermentation tank, filtering and separating the product after fermentation, collecting the liquid, drying, crushing and sieving to obtain a product P2;
s3: adding potassium chloride and sweetener into the obtained products P1 and P2, fully mixing, and drying again to obtain the fermented low-sodium sea salt.
6. The process according to claim 5, wherein the fermented low-sodium sea salt is produced by: the sea salt preparation step in the S1 is as follows: seawater treatment, evaporation, bittern, repeated solarization, sea salt, drying, crushing and sieving.
7. The process according to claim 5, wherein the fermented low-sodium sea salt is produced by: the fermentation raw materials comprise 16-20 parts of corn, 9-13 parts of sugar, 2-3.2 parts of lactic acid bacteria and 80-400 parts of water.
8. The process according to claim 5, wherein the fermented low-sodium sea salt is produced by: the fermentation temperature of the step S2 is 35-40 ℃, and the fermentation time is 48 days.
9. The process of claim 5, wherein the step S1 further comprises: the product P1 was crushed and sieved through a 35 mesh sieve.
10. The process of claim 5, wherein the step S2 comprises: the product P1 was crushed and sieved through a 40 mesh sieve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111534609.3A CN114223878A (en) | 2021-12-15 | 2021-12-15 | Production process of fermented low-sodium sea salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111534609.3A CN114223878A (en) | 2021-12-15 | 2021-12-15 | Production process of fermented low-sodium sea salt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114223878A true CN114223878A (en) | 2022-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111534609.3A Pending CN114223878A (en) | 2021-12-15 | 2021-12-15 | Production process of fermented low-sodium sea salt |
Country Status (1)
| Country | Link |
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| CN (1) | CN114223878A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828719A (en) * | 2010-04-13 | 2010-09-15 | 山东商业职业技术学院 | Technical preparation method of salty agent with low sodium content |
| CN104172187A (en) * | 2014-08-22 | 2014-12-03 | 江苏紫石微康生物科技有限公司 | Preparation method of probiotics fermented flavor powder |
| CN106307450A (en) * | 2016-08-27 | 2017-01-11 | 李新民 | Ultra-micron nutritional low sodium table salt and the preparation techniques thereof |
-
2021
- 2021-12-15 CN CN202111534609.3A patent/CN114223878A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828719A (en) * | 2010-04-13 | 2010-09-15 | 山东商业职业技术学院 | Technical preparation method of salty agent with low sodium content |
| CN104172187A (en) * | 2014-08-22 | 2014-12-03 | 江苏紫石微康生物科技有限公司 | Preparation method of probiotics fermented flavor powder |
| CN106307450A (en) * | 2016-08-27 | 2017-01-11 | 李新民 | Ultra-micron nutritional low sodium table salt and the preparation techniques thereof |
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Application publication date: 20220325 |