CN115251354A - Selenium-rich low-sodium salt and preparation method thereof - Google Patents
Selenium-rich low-sodium salt and preparation method thereof Download PDFInfo
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- CN115251354A CN115251354A CN202211077379.7A CN202211077379A CN115251354A CN 115251354 A CN115251354 A CN 115251354A CN 202211077379 A CN202211077379 A CN 202211077379A CN 115251354 A CN115251354 A CN 115251354A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 239000011669 selenium Substances 0.000 title claims abstract description 58
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 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 54
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 52
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 34
- 239000001103 potassium chloride Substances 0.000 claims abstract description 26
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 26
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 25
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 18
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000001630 malic acid Substances 0.000 claims abstract description 18
- 235000011090 malic acid Nutrition 0.000 claims abstract description 18
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 17
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 17
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 17
- 239000011780 sodium chloride Substances 0.000 claims abstract description 17
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 16
- 239000012138 yeast extract Substances 0.000 claims abstract description 16
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 15
- 239000004220 glutamic acid Substances 0.000 claims abstract description 15
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 46
- 238000002156 mixing Methods 0.000 claims description 24
- 229960002816 potassium chloride Drugs 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 20
- 229960004106 citric acid Drugs 0.000 claims description 17
- 229940099690 malic acid Drugs 0.000 claims description 17
- 235000013312 flour Nutrition 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 238000001238 wet grinding Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 239000003973 paint Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 14
- 229910052751 metal Inorganic materials 0.000 abstract description 5
- 239000002184 metal Substances 0.000 abstract description 5
- 229910052708 sodium Inorganic materials 0.000 abstract description 5
- 239000011734 sodium Substances 0.000 abstract description 5
- 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 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 2
- 229940091258 selenium supplement Drugs 0.000 description 40
- 150000003839 salts Chemical class 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001502 supplementing effect Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- -1 I + G Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- 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
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a selenium-rich low sodium salt and a preparation method thereof, wherein the selenium-rich low sodium salt comprises the following components in parts by weight: 70-80 parts of sodium chloride, 20-30 parts of potassium chloride, 1-5 parts of glutamic acid, 5-8 parts of I + G, 1-3 parts of yeast extract, 0.5-2 parts of malic acid, 0.5-2 parts of citric acid, 5-10 parts of maltodextrin and 5-10 parts of selenium-enriched malt powder. The selenium-rich low-sodium salt supplements selenium element for human bodies by adding the selenium-rich malt powder, reduces the intake of sodium by adding the potassium chloride, overcomes the influence of metal bitterness caused by the potassium chloride by adding other multiple components, and ensures good mouthfeel of the product.
Description
Technical Field
The invention belongs to the field of edible salt, and particularly relates to selenium-rich low-sodium salt and a preparation method thereof.
Background
The salt is a necessary product in human life, the main component of the salt is sodium chloride, and researches show that the ingestion of high-sodium salt can cause harm to organs such as cardiovascular and stomach of human bodies, so the salt reduction of the whole people is advocated. In order to reduce the intake of sodium and achieve the purpose of reducing salt without reducing salt, researchers have developed a plurality of low-sodium-reduced salt products, and potassium chloride is added to replace part of sodium chloride, but when the amount of potassium chloride reaches a certain amount, the products have bitter taste and metallic taste, and the taste is deteriorated, so that the problem of special taste brought by potassium chloride needs to be solved.
Selenium is one of important trace elements of a human body, has important effects on resisting oxidation and improving immunity, and at present, the mode of supplementing selenium by people mainly takes selenium-rich health care products or foods as main materials, and if the selenium can be obtained from daily-used salt, the daily use and convenience of supplementing selenium by people can be greatly improved.
Disclosure of Invention
In view of the above, the invention provides a selenium-rich low-sodium salt, which supplements selenium element to human body by adding selenium-rich malt powder, reduces the amount of sodium chloride by adding potassium chloride, reduces the intake of sodium, and overcomes the influence of metal bitterness caused by potassium chloride by adding other various components, thereby ensuring good taste of the product.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
the selenium-rich low sodium salt comprises the following components in parts by weight: 70-80 parts of sodium chloride, 20-30 parts of potassium chloride, 1-5 parts of glutamic acid, 5-8 parts of I + G, 1-3 parts of yeast extract, 0.5-2 parts of malic acid, 0.5-2 parts of citric acid, 5-10 parts of maltodextrin and 5-10 parts of selenium-enriched malt powder.
Wherein, the glutamic acid, I + G, yeast extract, malic acid and citric acid are added to overcome the metal bitter feeling brought by potassium chloride and improve the delicate flavor;
the maltodextrin is added to better combine components such as malic acid, citric acid and the like with potassium chloride by utilizing the viscosity of the maltodextrin, so that the phenomenon of layering is avoided, and the effect of correcting the bitter and astringent feeling of metal is not achieved;
the selenium-rich malt powder is a selenium supplement product rich in natural organic selenium, and the malt can be used as an active carrier for selenium conversion to absorb inorganic selenium and then ensure that a selenium cathode is positioned on molecules such as amino acid, protein and the like contained in the malt through the absorption and conversion effects in the germination process so as to be convenient for a human body to absorb and utilize.
Further, the paint comprises the following components in parts by weight: 70-80 parts of sodium chloride, 20-30 parts of potassium chloride, 3 parts of glutamic acid, 8 parts of I + G, 2 parts of yeast extract, 1 part of malic acid, 1 part of citric acid, 10 parts of maltodextrin and 10 parts of selenium-enriched malt powder.
Further, the selenium-rich malt flour is obtained by adding strains for enzymolysis and carrying out homogenizing and drying treatment after wet grinding.
The preparation process of the selenium-rich malt flour is as follows: wet grinding and crushing the cut selenium-rich malt sections to obtain grinding slurry; adding strains into the slurry, mixing, performing enzymolysis in a fermentation tank for 24-48h at 30 deg.C, and inactivating enzyme; homogenizing and drying.
Further, the grain size of the selenium-rich malt flour is larger than 160 meshes.
The invention also provides a preparation method of the selenium-rich low-sodium salt, which comprises the following steps:
step one, uniformly mixing potassium chloride, maltodextrin, malic acid, citric acid and yeast extract which are weighed according to a proportion to obtain a mixture A;
step two, uniformly mixing the mixture A with the selenium-rich malt flour, the glutamic acid and the I + G which are weighed according to a proportion to obtain a mixture B;
and step three, uniformly mixing the mixture B with sodium chloride weighed according to a proportion to obtain a mixture C, and grinding the mixture C to obtain a target product with the particle size not larger than 0.3mm.
Further, in the first step, the components are added into a rigid stirring tank during the mixing operation, distilled water is added simultaneously to enable the mixture to have humidity, and after uniform mixing, spray drying is carried out to obtain the mixture A.
Further, in the step 2, before the mixing operation process, the mixture a is pre-ground in advance, and the particle size is controlled to be not more than 0.3mm.
Compared with the prior art, the selenium-rich low-sodium salt and the preparation method thereof have the following advantages:
(1) Selenium-rich malt flour is added into the selenium-rich low-sodium salt for supplementing selenium elements to human bodies; adding potassium chloride to reduce the amount of sodium chloride and reduce the intake of sodium; by adding glutamic acid, I + G, yeast extract, malic acid and citric acid, the bitter feeling of metal caused by potassium chloride is overcome, the delicate flavor is improved, and the good taste of the product is ensured;
(2) According to the preparation method of the selenium-rich low-sodium salt, potassium chloride, maltodextrin, malic acid, citric acid and yeast extract are mixed in advance, and the components such as malic acid and citric acid are better combined with the potassium chloride by utilizing the viscosity of the maltodextrin, so that the layering is avoided, and the taste of the product is improved.
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 all conventional methods unless otherwise specified.
The present invention will be described in detail with reference to examples.
Example 1
S1, weighing the following components in parts by weight:
70 parts of sodium chloride, 30 parts of potassium chloride, 5 parts of glutamic acid, 8 parts of I + G, 3 parts of yeast extract, 2 parts of malic acid, 0.5 part of citric acid, 10 parts of maltodextrin and 8 parts of selenium-enriched malt flour;
s2, adding potassium chloride, maltodextrin, malic acid, citric acid and yeast extract which are weighed according to a certain proportion into a rigid stirring tank, adding distilled water at the same time to ensure that the mixture has humidity, controlling the stirring speed at 250r/min, mixing for 30min, after uniformly mixing, spray-drying for 30min at 60 ℃ to obtain a mixture A;
s3, pre-grinding the mixture A in advance, and controlling the particle size to be not more than 0.3mm; adding the mixture A, the selenium-rich malt flour, the glutamic acid and the I + G which are weighed according to the proportion into a stirring tank, controlling the stirring speed at 300r/min, and mixing for 30min to obtain a mixture B;
s4, adding the mixture B and sodium chloride weighed in proportion into a stirring tank, controlling the stirring speed at 400r/min, and mixing uniformly for 30min to obtain a mixture C; drying the mixture C again; and after drying and cooling, grinding the mixture C to obtain a target product, namely selenium-rich low-sodium salt, with the particle size of not more than 0.3mm.
The content of selenium element in the product is 200 mug/kg-500 mug/kg.
Example 2
S1, weighing the following components in parts by weight:
80 parts of sodium chloride, 20 parts of potassium chloride, 3 parts of glutamic acid, 5 parts of I + G, 1 part of yeast extract, 1 part of malic acid, 2 parts of citric acid, 8 parts of maltodextrin and 8 parts of selenium-enriched malt flour;
s2, adding potassium chloride, maltodextrin, malic acid, citric acid and yeast extract which are weighed according to a certain proportion into a rigid stirring tank, adding distilled water at the same time to ensure that the mixture has humidity, controlling the stirring speed at 300r/min, mixing for 20min, after uniformly mixing, spray-drying for 30min at 70 ℃ to obtain a mixture A;
s3, pre-grinding the mixture A in advance, and controlling the particle size to be not more than 0.3mm; adding the mixture A, the selenium-rich malt flour, the glutamic acid and the I + G which are weighed according to the proportion into a stirring tank, controlling the stirring speed at 300r/min, and mixing for 30min to obtain a mixture B;
s4, adding the mixture B and sodium chloride weighed in proportion into a stirring tank, controlling the stirring speed at 400r/min, and mixing uniformly for 30min to obtain a mixture C; drying the mixture C again; and after drying and cooling, grinding the mixture C to obtain a target product, namely selenium-rich low-sodium salt, with the particle size of not more than 0.3mm.
Example 3
S1, weighing the following components in parts by weight:
80 parts of sodium chloride, 30 parts of potassium chloride, 5 parts of glutamic acid, 8 parts of I + G, 3 parts of yeast extract, 0.5 part of malic acid, 2 parts of citric acid, 10 parts of maltodextrin and 10 parts of selenium-enriched malt flour;
s2, adding potassium chloride, maltodextrin, malic acid, citric acid and yeast extract which are weighed according to a certain proportion into a rigid stirring tank, adding distilled water at the same time to ensure that the mixture has humidity, controlling the stirring speed at 300r/min, mixing for 30min, after uniformly mixing, spray-drying for 30min at 70 ℃ to obtain a mixture A;
s3, pre-grinding the mixture A in advance, and controlling the particle size to be not more than 0.3mm; adding the mixture A and the selenium-rich malt flour, the glutamic acid and the I + G which are weighed according to the proportion into a stirring tank, controlling the stirring speed at 400r/min, and mixing uniformly for 30min to obtain a mixture B;
s4, adding the mixture B and sodium chloride weighed in proportion into a stirring tank, controlling the stirring speed at 400r/min, and mixing uniformly for 30min to obtain a mixture C; drying the mixture C again; and after drying and cooling, grinding the mixture C to obtain a target product, namely selenium-rich low-sodium salt, with the particle size of not more than 0.3mm.
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. The selenium-rich low-sodium salt is characterized by comprising the following components in parts by weight: 70-80 parts of sodium chloride, 20-30 parts of potassium chloride, 1-5 parts of glutamic acid, 5-8 parts of I + G, 1-3 parts of yeast extract, 0.5-2 parts of malic acid, 0.5-2 parts of citric acid, 5-10 parts of maltodextrin and 5-10 parts of selenium-enriched malt powder.
2. The selenium-enriched low sodium salt according to claim 1, wherein: the paint comprises the following components in parts by weight: 70-80 parts of sodium chloride, 20-30 parts of potassium chloride, 3 parts of glutamic acid, 8 parts of I + G, 2 parts of yeast extract, 1 part of malic acid, 1 part of citric acid, 10 parts of maltodextrin and 10 parts of selenium-rich malt flour.
3. The selenium-rich low sodium salt of claim 1, wherein: and after wet grinding, adding a strain for enzymolysis, and carrying out homogenizing and drying treatment to obtain the selenium-enriched malt flour.
4. The selenium-enriched low sodium salt according to claim 4, wherein: the grain size of the selenium-rich malt flour is larger than 160 meshes.
5. The method for preparing selenium-rich low sodium salt according to claim 1, which is characterized in that: the method comprises the following steps:
step one, uniformly mixing potassium chloride, maltodextrin, malic acid, citric acid and yeast extract which are weighed according to a proportion to obtain a mixture A;
step two, uniformly mixing the mixture A with the selenium-rich malt flour, the glutamic acid and the I + G which are weighed according to a proportion to obtain a mixture B;
and step three, uniformly mixing the mixture B with sodium chloride weighed according to a proportion to obtain a mixture C, and grinding the mixture C to obtain a target product with the particle size not larger than 0.3mm.
6. The method for preparing selenium-rich low sodium salt according to claim 5, wherein: in the first step, the components are added into a rigid stirring tank in the mixing operation process, distilled water is added at the same time to enable the mixture to have humidity, and after the components are uniformly mixed, the mixture is subjected to spray drying to obtain a mixture A.
7. The method for preparing selenium-rich low sodium salt according to claim 5, wherein: in the step 2, before the mixing operation process, the mixture A is pre-ground in advance, and the particle size is controlled to be not more than 0.3mm.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211077379.7A CN115251354A (en) | 2022-09-05 | 2022-09-05 | Selenium-rich low-sodium salt and preparation method thereof |
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| CN202211077379.7A CN115251354A (en) | 2022-09-05 | 2022-09-05 | Selenium-rich low-sodium salt and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077163A (en) * | 2015-07-19 | 2015-11-25 | 中盐榆林盐化有限公司 | Selenium-enriched salt and preparation method thereof |
| CN105533631A (en) * | 2015-12-31 | 2016-05-04 | 上海君竣投资咨询有限公司 | Mushroom salt compound condiment with saltiness increasing, flavor improving and low sodium functions |
| CN107156773A (en) * | 2017-06-07 | 2017-09-15 | 东北农业大学 | One kind compounding Cardia Salt and preparation method thereof |
| CN111317120A (en) * | 2020-03-20 | 2020-06-23 | 中盐工程技术研究院有限公司 | Delicious low-sodium salt and preparation method thereof |
-
2022
- 2022-09-05 CN CN202211077379.7A patent/CN115251354A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077163A (en) * | 2015-07-19 | 2015-11-25 | 中盐榆林盐化有限公司 | Selenium-enriched salt and preparation method thereof |
| CN105533631A (en) * | 2015-12-31 | 2016-05-04 | 上海君竣投资咨询有限公司 | Mushroom salt compound condiment with saltiness increasing, flavor improving and low sodium functions |
| CN107156773A (en) * | 2017-06-07 | 2017-09-15 | 东北农业大学 | One kind compounding Cardia Salt and preparation method thereof |
| CN111317120A (en) * | 2020-03-20 | 2020-06-23 | 中盐工程技术研究院有限公司 | Delicious low-sodium salt and preparation method thereof |
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Application publication date: 20221101 |