CN115530353A - Compound seasoning containing edible salt and preparation method thereof - Google Patents

Compound seasoning containing edible salt and preparation method thereof Download PDF

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Publication number
CN115530353A
CN115530353A CN202211290510.8A CN202211290510A CN115530353A CN 115530353 A CN115530353 A CN 115530353A CN 202211290510 A CN202211290510 A CN 202211290510A CN 115530353 A CN115530353 A CN 115530353A
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parts
water
weight
fructo
oligosaccharide
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李超群
崔超
张蓓莉
马钦元
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Zibo Dulong Trading Co ltd
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Zibo Dulong Trading Co ltd
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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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  • Health & Medical Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Seasonings (AREA)

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a compound seasoning containing edible salt and a using method thereof. The seasoning with the immunity enhancing effect provided by the invention comprises the following raw material components in percentage by weight: 70 to 99 parts of refined salt, 0.3 to 25 parts of inulin, 0.1 to 8 parts of fructo-oligosaccharide and 0.6 to 4 parts of maltodextrin. The preparation method of the seasoning comprises the steps of weighing inulin, fructo-oligosaccharide and maltodextrin respectively, mixing with water, mixing with refined salt to obtain flowing slurry, and spray drying to obtain the final product. The product has uniform components, loose texture and no agglomeration, can be used as functional flavoring agent, has the functions of regulating food salinity, meeting the basic salt requirement of human body, and has the effect of enhancing immunity.

Description

Composite seasoning containing edible salt and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a compound seasoning containing edible salt and a preparation method of the compound seasoning.
Background
Inulin is a natural polysaccharide existing in various compositae plants such as Jerusalem artichoke, chicory and the like, is also a water-soluble dietary fiber, and has the characteristics of stable chemical property, higher sweetness, no digestion by digestive enzymes of human bodies and the like. Inulin is widely applied to the food fields of baked foods, candies, dairy products, beverages and the like, has multiple physiological functions, and a large number of researches show that the inulin has the effects of enhancing immunity and regulating intestinal flora; in addition, the fructo-oligosaccharide serving as a recognized water-soluble dietary fiber can directly reach the colon and be utilized by intestinal bacteria, so that the growth of probiotics such as bifidobacteria is stimulated, a large amount of short-chain fatty acids are generated, and the characteristic is closely related to the immune function of the fructo-oligosaccharide; relevant research shows that the fructo-oligosaccharide has the function of immunoregulation, and particularly has the function of enhancing the intestinal immune system.
The table salt has multiple physiological functions of sterilizing and diminishing inflammation, maintaining the osmotic pressure balance of a human body, treating liver and stomach and the like, and is an indispensable seasoning in daily life of human beings.
There are some publications on the use of inulin and fructo-oligosaccharides in edible salts, such as: CN110226734A discloses a seasoning salt with human intestinal tract nursing effect, which comprises the following components in percentage by weight: 82-90% of edible sodium chloride, 3-5% of fructo-oligosaccharide, 3-5% of isomalto-oligosaccharide, 3-5% of trehalose and 1-3% of water. The patent uses edible salt as a base material, and fructo-oligosaccharide and isomaltooligosaccharide are added, so that the propagation of intestinal probiotics is benefited, and the effect of nursing the intestinal tract of a human body is achieved, but how to enable the seasoning using salt as a main component to have the effect of enhancing the immunity is not related.
CN 110916156A discloses a prebiotics low-sodium health salt and a preparation process, wherein the prebiotics low-sodium health salt is prepared from fructo-oligosaccharide: isomaltooligosaccharide: inulin: and (3) xylo-oligosaccharide: edible salt =2:1.2:0.4:0.4:96 is prepared by four process steps of material preparation, premixing, formal mixing and packaging.
The beneficial effects disclosed by the CN 110916156A are as follows: can effectively control blood pressure, help to improve digestive function and improve immunity, but does not have specific data to disclose the degree of the beneficial effect, and has the following limitations: it is positioned as high-end special salt, and the price is relatively high: because the adopted xylo-oligosaccharide has high selling price (about 98 yuan/kg) and increased cost, the final product has higher selling price and is difficult to be consumed as daily edible salt for the public; and the xylo-oligosaccharide is easy to absorb moisture, and the edible salt is easy to absorb moisture, so that the stability of the product is difficult to guarantee without adopting a moisture-proof measure.
In addition, although the isomaltooligosaccharide can effectively promote the growth and the propagation of beneficial bacteria, namely bifidobacterium, in a human body, related researches show that the fructooligosaccharide has the fresh and mellow mouthfeel of sucrose and honey and is superior to the isomaltooligosaccharide in mouthfeel; research on the effect of fructo-oligosaccharide and isomaltose hypgather on promoting intestinal peristalsis of zebra fish proves that the effect of the fructo-oligosaccharide is more obvious than that of the isomaltose hypgather on promoting intestinal peristalsis of zebra fish under the condition of the same concentration;
in conclusion, the edible salt is used as a carrier, and fructo-oligosaccharide and inulin are added as functional components to prepare the seasoning containing the edible salt, so that the seasoning not only meets the basic salty taste regulation function of the edible salt, but also has a certain immunity enhancement effect, has good taste and low cost, and can be well accepted by wide consumers.
However, the following technical bottlenecks exist in the preparation process:
1. fructo-oligosaccharide and inulin have certain viscosity, cannot be well mixed with edible salt, and cannot be uniformly dispersed in a finished product;
2. inulin, fructo-oligosaccharide and salt have good moisture retention, and if inulin, fructo-oligosaccharide and salt are combined, the moisture absorption of salt in the storage process is increased, so that moisture absorption and agglomeration are easy, and the taste and the product quality are affected.
Disclosure of Invention
In order to solve the problems, the invention uses salt as a main carrier, uses inulin and fructo-oligosaccharide as main functional components, and adds maltodextrin to prepare the seasoning through a specific production process, and the production process comprises a dissolving and spray drying process, so that the obtained product has loose shape and no agglomeration, still has good moisture resistance after long-term storage, good stability and long shelf life; besides the basic salty taste regulation function, the health-care wine also has the effect of enhancing immunity.
The invention provides a compound seasoning containing edible salt, which comprises the following components in parts by weight:
70 to 99 parts of refined salt, 0.4 to 33 parts of water-soluble dietary fiber and 0.6 to 4 parts of maltodextrin.
Wherein the water-soluble dietary fiber comprises inulin and fructo-oligosaccharide.
Preferably, the water-soluble dietary fiber contains 0.3-25 parts by weight of inulin and 0.1-8 parts by weight of fructo-oligosaccharide.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 75 to 99 parts of refined salt, 0.4 to 30 parts of water-soluble dietary fiber and 0.8 to 4 parts of maltodextrin; wherein, the water-soluble dietary fiber contains 0.3 to 23 weight parts of inulin and 0.1 to 7 weight parts of fructo-oligosaccharide.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 75 to 98 portions of refined salt, 0.6 to 30 portions of water-soluble dietary fiber and 0.8 to 4 portions of maltodextrin; wherein, the water-soluble dietary fiber contains 0.3 to 23 weight parts of inulin and 0.31 to 7 weight parts of fructo-oligosaccharide.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 76 to 98 portions of refined salt, 0.6 to 29 portions of water-soluble dietary fiber and 0.8 to 4 portions of maltodextrin; wherein, the water-soluble dietary fiber contains 0.3 to 22 weight parts of inulin and 0.31 to 7 weight parts of fructo-oligosaccharide.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 78 to 98 portions of refined salt, 0.6 to 28 portions of water-soluble dietary fiber and 0.9 to 4 portions of maltodextrin; wherein, the weight portion of inulin in the water-soluble dietary fiber is 0.3-22, and the weight portion of fructo-oligosaccharide is 0.3-6.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 78 to 96 portions of refined salt, 0.9 to 28 portions of water-soluble dietary fiber and 0.9 to 4 portions of maltodextrin; wherein, the weight portion of inulin in the water-soluble dietary fiber is 0.6-22, and the weight portion of fructo-oligosaccharide is 0.3-6.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 80 to 96 parts of refined salt, 0.9 to 28 parts of water-soluble dietary fiber and 1.2 to 4 parts of maltodextrin; wherein, the weight portion of inulin in the water-soluble dietary fiber is 0.6-22, and the weight portion of fructo-oligosaccharide is 0.3-6.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 81-96 parts of refined salt, 1.2-28 parts of water-soluble dietary fiber and 1.2-4 parts of maltodextrin; wherein, the water-soluble dietary fiber contains 0.7 to 22 weight parts of inulin and 0.5 to 6 weight parts of fructo-oligosaccharide.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 81-96 parts of refined salt, 1.5-28 parts of water-soluble dietary fiber and 1.2-4 parts of maltodextrin; wherein, the water-soluble dietary fiber contains 0.9 to 22 weight parts of inulin and 0.6 to 6 weight parts of fructo-oligosaccharide.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 83 to 96 parts of refined salt, 1.5 to 28 parts of water-soluble dietary fiber and 1.5 to 4 parts of maltodextrin; wherein, the weight portion of inulin in the water-soluble dietary fiber is 0.9-22, and the weight portion of fructo-oligosaccharide is 0.6-6.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 83 to 96 portions of refined salt, 1.9 to 28 portions of water-soluble dietary fiber and 1.5 to 4 portions of maltodextrin; wherein, the water-soluble dietary fiber contains 1 to 22 weight parts of inulin and 0.9 to 6 weight parts of fructo-oligosaccharide.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 85-96 parts of refined salt, 3-28 parts of water-soluble dietary fiber and 1.5-4 parts of maltodextrin; wherein, the weight portion of inulin in the water-soluble dietary fiber is 2-22, and the weight portion of fructo-oligosaccharide is 1-6.
Preferably, the compound seasoning containing edible salt provided by the invention comprises the following components in parts by weight: 86-96 parts of refined salt, 5-28 parts of water-soluble dietary fiber and 1.7-4 parts of maltodextrin; wherein, the water-soluble dietary fiber contains 3 to 22 weight parts of inulin and 2 to 6 weight parts of fructo-oligosaccharide.
The invention provides a compound seasoning containing edible salt, which is prepared by the following method:
(1) Weighing the raw materials;
(2) Fully and uniformly mixing water-soluble dietary fibers, maltodextrin and water to prepare a mixture;
(3) Compounding the mixture obtained in the step (2) with refined salt, and uniformly mixing;
(4) And (4) carrying out spray drying on the mixture obtained in the step (3) to prepare the seasoning.
Preferably, in the step (2), the weight part of water is 160 to 480 parts.
Preferably, in the step (2), the weight part of the water is 180 to 460 parts.
Preferably, in the step (2), the weight part of the water is 190 to 450 parts.
Preferably, in the step (2), the weight part of the water is 200 to 450 parts.
Preferably, in the step (2), the weight part of water is 205 to 440 parts.
And the mixture in the step (2) is a flowable uniform mixture.
Preferably, in the step (3), the spray drying conditions are as follows: the air inlet temperature is 180-190 ℃, and the air outlet temperature is 80-90 ℃.
The compound seasoning product prepared by the method can be applied to preparing functional products with immunity enhancement effect; and the product is a food; the food can be flour food, meat product, bean product, dairy product, vegetable food, etc. Other foods or products using edible salt can be used with the product provided by the present invention.
The fructo-oligosaccharide in the raw materials has fresh and cool sweet taste and pure taste, does not have any aftertaste, has the effects of enhancing immunity and regulating intestinal flora, has good heat stability, can obviously improve the proportion of microbial flora in the intestinal tract, and reduces and inhibits the generation of intestinal putrefactive substances.
Inulin has slight sweet taste, can be used as fat substitute for low-energy food production, and has effects of enhancing immunity and regulating intestinal flora;
according to the invention, fructo-oligosaccharide and inulin with an immunity enhancing effect are used as functional raw materials and combined with salt to prepare the seasoning, so that the seasoning can meet the requirements of daily edible salt and also has the immunity enhancing effect, but the fructo-oligosaccharide, the inulin and the edible salt cannot be well mixed together in the preparation process, and maltodextrin is used as a thickening agent and a dispersing agent, so that a good moisture-proof effect can be achieved, the edible salt, the fructo-oligosaccharide and the inulin can be well combined together after the spray drying process is combined, and the product is uniformly dispersed;
meanwhile, the inventor also unexpectedly discovers that: (1) According to the invention, inulin and fructo-oligosaccharide are combined to play a synergistic role in immune enhancement, and the reason is that inulin and fructo-oligosaccharide are both polysaccharides, so that a plurality of fructose molecules are better polymerized together in the spray drying process, the polymerization degree of the polysaccharides is improved, and meanwhile, the gel strength is increased along with the increase of the polymerization degree, and compared with free inulin, inulin gel can prolong the retention time in colon and stimulate long-acting immune memory response;
(2) Compared with the pure edible salt, the seasoning of the invention has greatly improved taste: the salt has strong osmotic binding capacity, and when the salt is used together with inulin and fructo-oligosaccharide, a salty and sweet effect can be achieved.
Compared with the prior art, the invention has the following effects and advantages:
1. mouse experiments prove that in the edible salt-containing seasoning, inulin and fructo-oligosaccharide are combined to play a role in enhancing immunity, so that spleen and thymus indexes can be synergistically improved, phagocytic capability and cellular immune response capability of macrophages are enhanced, and the edible salt-containing seasoning is not only simply mixed with edible salt to play a limited immune effect of the edible salt-containing seasoning;
2. according to the invention, maltodextrin is added as a thickening agent, and a spray drying process is combined, so that the moisture absorption obstacle is overcome, the final product is fully dried, the texture is loose and has no agglomeration, and the quality stability and the use convenience of the product are improved.
3. The cost is relatively low, and the price advantage is achieved: compared with the prior art, the invention does not adopt xylo-oligosaccharide but adopts fructo-oligosaccharide with lower price as an effective component, and the fructo-oligosaccharide is combined with inulin and edible salt to prepare the seasoning, so that the corresponding market price is lower than that of the product in the prior art, the mouthfeel is better, and the fructo-oligosaccharide is more easily accepted by consumers.
Drawings
Figure 1 is the seasoning sensory evaluation score for each test group.
Detailed Description
The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.
Example 1
A compound seasoning containing edible salt comprises the following components in parts by weight:
90 parts of refined salt, 8 parts of inulin, 5 parts of fructo-oligosaccharide and 4 parts of maltodextrin.
The preparation method comprises the following steps:
(1) Weighing the raw materials;
(2) Fully and uniformly mixing inulin, fructo-oligosaccharide and maltodextrin with water, wherein the weight part of the water is 320 parts, and preparing a mixture;
(3) Compounding the mixture obtained in the step (2) with refined salt, and uniformly mixing;
(4) And (4) carrying out spray drying on the mixture obtained in the step (3) at the air inlet temperature of 190 ℃ and the air outlet temperature of 85 ℃ to prepare the seasoning.
Example 2
A compound seasoning containing edible salt comprises the following components in parts by weight:
88 parts of refined salt, 5 parts of inulin, 8 parts of fructo-oligosaccharide and 3 parts of maltodextrin;
the preparation method comprises the following steps:
(1) Weighing the raw materials;
(2) Fully and uniformly mixing inulin, fructo-oligosaccharide and maltodextrin with water, wherein the weight part of the water is 290 parts, and preparing a mixture;
(3) Compounding the mixture obtained in the step (2) with refined salt, and uniformly mixing;
(4) And (4) carrying out spray drying on the mixture obtained in the step (3) at the air inlet temperature of 180 ℃ and the air outlet temperature of 80 ℃ to obtain the seasoning.
The preparation method of the embodiments 3-6 is the same as the embodiment 1, the dosage of the raw materials is different from the embodiment 1, and the specific steps are as follows:
table 1 examples 3-6 feed compositions
Case(s) Refined salt (in parts) Inulin (share) Oligofructose (share) Maltodextrin (parts)
Example 3 97 12 4 4
Example 4 93 10 5 3
Example 5 85 8 4 2
Example 6 78 6 5 2
The specific methods of comparative examples 1 to 7 were as follows: comparative examples 1 to 7 were prepared in the same manner as in example 1, but in different amounts from example 1, the following table specifically shows:
table 2 comparative examples 1-7 raw material compositions
Case(s) Refined salt (in parts) Inulin (share) Oligofructose (pbw) Maltodextrin (parts)
Comparative example 1 90 13 - 4
Comparative example 2 90 - 13 4
Comparative example 3 90 8 5 -
Comparative example 4 50 15 5 2
Comparative example 5 55 6 8 2
Comparative example 6 60 4 3 10
Comparative example 7 65 12 0.05 3
Experimental example 1
The product in example 1 is used as a detection object, and the detection is carried out according to the following specific experimental results:
the invention relates to an animal experiment with the immune enhancement effect:
the experimental subjects are male BALB/c clean-grade mice weighing 20 + -2 g, and the total number of the experimental subjects is 175. After 2 weeks of adaptive feeding of all mice, a random average was divided into 7 groups (25/group), each:
(1) A control group; (2) low dose group; (3) the middle dose group; (4) high dose group;
the mice in the low-dose group, the middle-dose group and the high-dose group are subjected to intragastric administration of 800, 1200 and 1600mg/kg (based on the body mass) of condiment test solution every day, and the mice in the control group are subjected to intragastric administration of equal volume of distilled water every day for 6 weeks.
Groups (5) to (7) were also set, and equal volumes of the seasoning test solutions of comparative examples 1 to 3 (1600 mg/kg (in terms of body mass)) were sequentially gavaged daily for 6 weeks.
After the experiment is finished, randomly taking 5 mice in each group, weighing the body constitution, then picking the thymus and the spleen, weighing the body after removing fat, and calculating the thymus and spleen indexes of the mice in each group; after 2h of last gastric lavage, randomly taking 5 mice from each group, and measuring the phagocytic capacity of macrophages in the abdominal cavity of the mice; taking 5 mice, and determining the serum hemolysin content of each group of mice by adopting a half hemolysis value method; 2 days after the last intragastric administration, another 5 mice were aseptically collected and spleen cells were prepared into spleen cell suspensions for splenic lymphocyte transformation experiments. The results of the experiments are shown in the table below.
TABLE 3 immune organ index of each group of mice
Grouping Index of thymus gland Spleen index
Control group 0.21±0.02 0.30±0.02
Low dose group 0.24±0.01 0.31±0.01
Medium dose group 0.26±0.02 0.34±0.03
High dose group 0.31±0.03 0.40±0.01
Comparative example 1 0.26±0.01 0.33±0.01
Comparative example 2 0.27±0.02 0.35±0.03
Comparative example 3 0.29±0.02 0.37±0.01
TABLE 4 phagocytic power of macrophages in abdominal cavity of each group of mice
Grouping Phagocytosis ratio (%) Phagocytic index
Control group 20.78±2.15 0.76±0.02
Low dose group 23.11±1.06 0.75±0.07
Middle dose group 24.02±0.93 0.84±0.01
High dose group 25.81±1.14 0.89±0.08
Comparative example 1 23.71±0.96 0.81±0.05
Comparative example 2 24.42±0.83 0.85±0.06
Comparative example 3 24.91±1.14 0.87±0.03
TABLE 5 Experimental serum hemolysin levels in groups of mice
Figure BDA0003901159830000111
TABLE 6 experiment of splenic lymphocyte proliferation in groups of mice
Grouping Lymphocyte proliferative Capacity (OD Difference)
Control group 0.33±0.02
Low dose group 0.36±0.05
Middle dose group 0.39±0.01
High dose group 0.40±0.04
Comparative example 1 0.33±0.06
Comparative example 2 0.35±0.01
Comparative example 3 0.38±0.03
The results of experiments shown in tables 3-6 show that the compound seasoning containing edible salt provided by the invention can effectively improve the index of immune organs (thymus and spleen) of mice, can effectively enhance the phagocytic capacity of macrophages in abdominal cavities of the mice, and can obviously improve the serum hemolysin level and the splenic lymphocyte proliferation level of the mice. Analysis of the above data shows that comparative examples 1-3, although all had varying degrees of immune enhancing efficacy, were not as effective as the equivalent dose of example 1. On one hand, the combined use of the inulin and the fructo-oligosaccharide can play a role in synergy, and the effect is better than that of the inulin or the fructo-oligosaccharide which is added only (compared with comparative examples 1 and 2); on the other hand, it was shown that the effect of the functional component was negatively affected without the use of maltodextrin (compare with comparative example 3), and that the addition of maltodextrin did increase the immunological efficacy of the product, although the increase was limited. In conclusion, the seasoning provided by the invention can obviously improve the immune organ index and the humoral immunity and cellular immune response capability of mice and has obvious immunity enhancement effect.
Experimental example 2
10 sensory trained persons were selected to perform sensory evaluation of the seasoning salts obtained in each example and comparative example, and sensory evaluation was performed according to the appearance, color, smell and taste of the seasoning. The scoring criteria and scoring conditions were as follows:
TABLE 7 condiment sensory Scoring standards
Figure BDA0003901159830000131
The individual seasonings scored as follows:
TABLE 8 organoleptic scoring table for each condiment
Case(s) Appearance of the product Color Smell(s) Taste of food Total score
Example 1 28 18 14 34 94
Example 2 28 18 14 32 92
Example 3 29 19 14 34 96
Example 4 28 18 14 33 93
Example 5 27 19 14 33 93
Example 6 28 18 14 32 92
Comparative example 1 28 17 13 30 88
Comparative example 2 28 18 13 30 89
Comparative example 3 20 19 14 32 85
Comparative example 4 19 17 10 22 68
Comparative example 5 18 18 10 28 74
Comparative example 6 26 18 9 29 82
Comparative example 7 28 17 10 23 78
Analysis of the data in Table 8 shows that the sensory scores of examples 1-6 are higher and all reach more than 90 points, wherein the highest score of 96 points is reached in example 3, and the scores of comparative examples 1-7 are all below 90 points. Comparative examples 1-3 scored higher than the other comparative examples, but slightly lower than the examples, indicating that better sensory scores were obtained with all three of inulin, fructo-oligosaccharide, and maltodextrin in the proper proportions. Comparative example 6 score 82, higher than comparative examples 4, 5, 7, but lower than the other comparative examples and examples, reflects that too high a maltodextrin content also affects product sensory evaluation. The sensory scores of comparative examples 4, 5, and 7 were all below 80 points, indicating that a combination of too low a refined salt weight fraction and too high a functional ingredient would greatly affect the appearance, color, odor, and mouthfeel of the condiment, thereby affecting the overall score. In conclusion, the addition of maltodextrin, the cooperation of functional components and the reasonable proportion of the components can influence the sense of the product, and the ideal effect and sense evaluation can be achieved only by reasonable arrangement.

Claims (10)

1. The compound seasoning containing edible salt is characterized by comprising the following components in parts by weight: 70 to 99 parts of refined salt, 0.4 to 33 parts of water-soluble dietary fiber and 0.6 to 4 parts of maltodextrin.
2. The complex condiment of claim 1 comprising the following components in parts by weight: 75 to 99 parts of refined salt, 0.4 to 30 parts of water-soluble dietary fiber and 0.8 to 4 parts of maltodextrin.
3. The complex condiment of claim 1 wherein the water soluble dietary fiber comprises inulin and fructo-oligosaccharides.
4. The compound seasoning of claim 3 wherein the water-soluble dietary fiber comprises 0.3 to 25 parts by weight of inulin and 0.1 to 8 parts by weight of fructo-oligosaccharide.
5. The compound seasoning of claim 3 wherein the water-soluble dietary fiber comprises 0.3 to 23 parts by weight of inulin and 0.1 to 7 parts by weight of fructo-oligosaccharide.
6. The complex condiment of claim 1 prepared by the process of:
(1) Weighing the raw materials; 70 to 99 parts of refined salt, 0.4 to 33 parts of water-soluble dietary fiber and 0.6 to 4 parts of maltodextrin;
(2) Fully and uniformly mixing water-soluble dietary fiber, maltodextrin and water to prepare a mixture;
(3) Compounding the mixture obtained in the step (2) with refined salt, and uniformly mixing;
(4) And (4) carrying out spray drying on the mixture obtained in the step (3) to prepare the seasoning.
7. The compound seasoning of claim 6 wherein the water in step (2) is present in an amount of 150 to 500 parts by weight.
8. The complex seasoning of claim 6 wherein the spray drying conditions in step (4) are: the air inlet temperature is 180 to 190 ℃, and the air outlet temperature is 80 to 90 ℃.
9. Use of a product according to any of claims 1-6 for the preparation of a functional product with immune enhancing effect.
10. The use as claimed in claim 9, wherein the product is a food product.
CN202211290510.8A 2022-10-21 2022-10-21 Compound seasoning containing edible salt and preparation method thereof Pending CN115530353A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101435147B1 (en) * 2014-02-17 2014-09-01 (주)정진식품 Seasoning and method for preparing thereof
CN106072409A (en) * 2016-07-06 2016-11-09 中盐国本盐业有限公司 Functional flavoring agent of prebiotics and preparation method thereof
CN110226734A (en) * 2019-06-06 2019-09-13 益盐堂（应城）健康盐制盐有限公司 A kind of seasoning salt and preparation method thereof with human body intestinal canal maintenance effect
CN110916156A (en) * 2019-11-29 2020-03-27 云南省能源研究院有限公司 Prebiotics low-sodium health salt and preparation process thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101435147B1 (en) * 2014-02-17 2014-09-01 (주)정진식품 Seasoning and method for preparing thereof
CN106072409A (en) * 2016-07-06 2016-11-09 中盐国本盐业有限公司 Functional flavoring agent of prebiotics and preparation method thereof
CN110226734A (en) * 2019-06-06 2019-09-13 益盐堂（应城）健康盐制盐有限公司 A kind of seasoning salt and preparation method thereof with human body intestinal canal maintenance effect
CN110916156A (en) * 2019-11-29 2020-03-27 云南省能源研究院有限公司 Prebiotics low-sodium health salt and preparation process thereof

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