CN117122040A - Fresh and salty integrated low-sodium seasoning salt and preparation method thereof - Google Patents
Fresh and salty integrated low-sodium seasoning salt and preparation method thereof Download PDFInfo
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- CN117122040A CN117122040A CN202311025864.4A CN202311025864A CN117122040A CN 117122040 A CN117122040 A CN 117122040A CN 202311025864 A CN202311025864 A CN 202311025864A CN 117122040 A CN117122040 A CN 117122040A
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- sodium
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- chloride
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- 150000003839 salts Chemical class 0.000 title claims abstract description 82
- 239000011734 sodium Substances 0.000 title claims abstract description 74
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 74
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims description 117
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 84
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 76
- 229940083542 sodium Drugs 0.000 claims description 71
- 235000011164 potassium chloride Nutrition 0.000 claims description 42
- 239000001103 potassium chloride Substances 0.000 claims description 42
- 239000000796 flavoring agent Substances 0.000 claims description 40
- 239000011780 sodium chloride Substances 0.000 claims description 40
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 31
- 239000002773 nucleotide Substances 0.000 claims description 31
- 125000003729 nucleotide group Chemical group 0.000 claims description 31
- 239000011259 mixed solution Substances 0.000 claims description 30
- 239000000243 solution Substances 0.000 claims description 30
- 235000019634 flavors Nutrition 0.000 claims description 28
- 238000001694 spray drying Methods 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 17
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000012216 screening Methods 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 239000000276 potassium ferrocyanide Substances 0.000 claims description 14
- 235000012249 potassium ferrocyanide Nutrition 0.000 claims description 14
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 claims description 14
- 150000001413 amino acids Chemical class 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 8
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 8
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 8
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 claims description 6
- 239000001230 potassium iodate Substances 0.000 claims description 6
- 235000006666 potassium iodate Nutrition 0.000 claims description 6
- 229940093930 potassium iodate Drugs 0.000 claims description 6
- 235000019643 salty taste Nutrition 0.000 claims description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 5
- 229910000503 Na-aluminosilicate Inorganic materials 0.000 claims description 5
- 239000001506 calcium phosphate Substances 0.000 claims description 5
- 229910052740 iodine Inorganic materials 0.000 claims description 5
- 239000011630 iodine Substances 0.000 claims description 5
- 239000000429 sodium aluminium silicate Substances 0.000 claims description 5
- 235000012217 sodium aluminium silicate Nutrition 0.000 claims description 5
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims description 5
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 5
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 5
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 5
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 5
- 239000000377 silicon dioxide Substances 0.000 claims description 3
- 235000012239 silicon dioxide Nutrition 0.000 claims description 3
- 229960001866 silicon dioxide Drugs 0.000 claims description 3
- 238000005054 agglomeration Methods 0.000 abstract description 2
- 230000002776 aggregation Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000002202 Polyethylene glycol Substances 0.000 description 17
- 229920001223 polyethylene glycol Polymers 0.000 description 17
- 238000000227 grinding Methods 0.000 description 14
- 159000000000 sodium salts Chemical class 0.000 description 13
- 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 description 12
- 235000001014 amino acid Nutrition 0.000 description 11
- 229940068918 polyethylene glycol 400 Drugs 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
- 229910052700 potassium Inorganic materials 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 238000000498 ball milling Methods 0.000 description 4
- 229930182817 methionine Natural products 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 239000001692 EU approved anti-caking agent Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 231100000215 acute (single dose) toxicity testing Toxicity 0.000 description 1
- 238000011047 acute toxicity test Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000003295 alanine group Chemical group N[C@@H](C)C(=O)* 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 125000001360 methionine group Chemical group N[C@@H](CCSC)C(=O)* 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 238000001308 synthesis method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000003809 water extraction Methods 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a fresh and salty integrated low-sodium seasoning salt and a preparation method thereof, and relates to the technical field of edible salt processing; the low-sodium seasoning salt has good fluidity, solves the problem that common edible salt is easy to absorb moisture and agglomerate, and has no agglomeration phenomenon after being stored for 6 months at normal temperature.
Description
Technical field:
the invention relates to the technical field of edible salt processing, in particular to a fresh and salty integrated low-sodium seasoning salt and a preparation method thereof.
The background technology is as follows:
edible salt is the main intake source of sodium, and world health organization recommends that the daily salt intake of healthy adults is not higher than 6g, but the survey of the Ministry of health shows that the salt intake of people in most areas of China is too high. Low sodium salt is commonly used as a substitute for common salt at home and abroad to limit sodium intake of residents.
The low sodium salt is based on iodized salt, and a certain amount of potassium chloride is added, so that the balance of sodium and potassium of a human body is improved, and the low sodium salt is suitable for middle-aged and elderly people, people suffering from hypertension and pregnant women to eat for a long time. The chloride ions rather than sodium ions are responsible for salty taste in common salt, so the low sodium salt can realize sodium and potassium reduction without salty taste reduction.
The current preparation method of the low sodium salt mainly comprises the following steps: (1) blending method. The food-grade additive is added into the common refined salt to be uniformly mixed, and the taste of the salt is slightly bitter and easy to agglomerate due to the addition of the potassium element, and the additives such as the flavoring agent, the anticaking agent and the like are added into the low sodium salt to improve the taste and the fluidity of the low sodium salt. The method is simple to operate, but the food-grade additive is expensive, so that the preparation cost of the low sodium salt is increased. (2) evaporation of seawater or brine. The low sodium salt is obtained by utilizing seawater or brine through a salt making process. The method has the advantages of high energy consumption, long production period and high production efficiency influenced by environment. (3) a saline soil plant leaching method. Some saline soil plants contain sodium chloride, potassium chloride, magnesium chloride, amino acid and the like, and the low sodium salt containing the amino acid is obtained by washing, crushing, hot water extraction, centrifugation, filtration and drying the saline soil plants. The method is limited by regional resource distribution, and the extraction process has high temperature and long time, and the obtained low sodium salt product has low amino acid content.
The invention comprises the following steps:
the invention aims to solve the technical problem of providing a preparation method of low-sodium seasoning salt, which can obtain the low-sodium seasoning salt with stable quality and edible safety by adopting a simple operation process, realize sodium and potassium reduction without salty taste reduction, simultaneously have a good flavor and greatly improve the edible quality of the seasoning salt.
The technical problems to be solved by the invention are realized by adopting the following technical scheme:
the invention aims at providing a preparation method of a fresh and salty integrated low-sodium seasoning salt, which comprises the following steps:
(1) Mixing sodium chloride and potassium chloride in proportion, and adding water to prepare unsaturated solution;
(2) Adding a flavoring agent and an anti-caking agent into the unsaturated solution, and stirring and dissolving to obtain a mixed solution;
(3) And (3) carrying out low-temperature spray drying, screening and packaging on the mixed solution to obtain the low-sodium seasoning salt.
Preferably, the mixing is performed by mechanical grinding or ball milling. Uniform mixing of sodium chloride and potassium chloride can be achieved by mechanical grinding or ball milling on the one hand, and on the other hand, the particle size of sodium chloride and potassium chloride can be reduced to promote rapid dissolution in water.
Preferably, the mass ratio of the sodium chloride to the potassium chloride is (65-75): 25-35. The potassium chloride content in the low-sodium seasoning salt prepared by the invention is about 25-35%.
The flavoring agent is flavor nucleotide disodium. The taste-enhancing nucleotide disodium has no taste, and has obvious salty and fresh enhancing effects when a very small amount of the taste-enhancing nucleotide disodium is added into low sodium salt, so that the bitter taste of potassium chloride is covered, and the salty degree of the potassium chloride is highlighted.
Preferably, the flavoring agent is added to the low sodium flavoring salt in an amount of 0.1 to 0.5%. Although the flavoring agent can mask the bitter taste of potassium chloride and stimulate appetite, excessive intake thereof may adversely affect human health, and thus the amount of the flavoring agent to be added needs to be strictly controlled.
Preferably, the anticaking agent is one or more of potassium ferrocyanide, silicon dioxide, tricalcium phosphate, microcrystalline cellulose and sodium aluminosilicate. Since potassium chloride is hygroscopic, salt added with potassium chloride tends to absorb moisture and agglomerate.
Preferably, the anti-caking agent is added to the low sodium flavoring salt in an amount of not more than 10mg/kg.
Preferably, the air inlet temperature of the spray drying is 115-125 ℃, and the air outlet temperature is 80-90 ℃. The water is removed by spray drying to provide a low sodium flavoring salt having a moisture content of no more than 0.5%. The low-temperature spray drying can reduce energy consumption and ensure production efficiency.
In a further technical scheme, potassium iodate is also added in the step (2), so that the iodine content in the low-sodium seasoning salt is 20-40 mg/kg. The low-sodium flavoring salt containing iodine is prepared by adding potassium iodate.
In a further technical scheme, amino acid is also added in the step (2), so that the amino acid content in the low-sodium seasoning salt is 10-30 mg/kg. The amino acid can play the role of flavoring agent and belongs to nutrition enhancer.
The sodium chloride, potassium chloride, flavoring agent, anticaking agent, potassium iodate and amino acid are all food grade. All raw materials are food grade, and the quality can be strongly ensured although the cost is increased.
The second purpose of the invention is to provide the fresh salty taste integrated low-sodium seasoning salt prepared by the preparation method.
The beneficial effects of the invention are as follows: the low-sodium seasoning salt is prepared by adding the potassium chloride, the flavoring agent, the anti-caking agent and other additives into the sodium chloride, so that the sodium and potassium are reduced, the seasoning salt has obvious salty taste and fresh taste, no bitter taste and meets the standard requirements of QB/T2019-2020 low sodium salt; the low-sodium seasoning salt has good fluidity, solves the problem that common edible salt is easy to absorb moisture and agglomerate, and has no agglomeration phenomenon after being stored for 6 months at normal temperature.
The specific embodiment is as follows:
the invention is further described in connection with the following embodiments in order to make the technical means, the creation features, the achievement of the purpose and the effect of the invention easy to understand.
Example 1
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) And adding the flavor nucleotide disodium and the potassium ferrocyanide into the unsaturated solution, and stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 125 ℃, the air outlet temperature is 90 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.25 percent, and the addition amount of the potassium ferrocyanide in the low-sodium seasoning salt is 8mg/kg.
Example 2
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) And adding the flavor nucleotide disodium and the tricalcium phosphate into the unsaturated solution, and stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 120 ℃, the air outlet temperature is 90 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavoring nucleotide disodium in the low-sodium seasoning salt is 0.3 percent, and the addition amount of the tricalcium phosphate in the low-sodium seasoning salt is 8mg/kg.
Example 3
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) And adding the flavor nucleotide disodium and the microcrystalline cellulose into the unsaturated solution, and stirring for dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 120 ℃, the air outlet temperature is 85 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.3 percent, and the addition amount of the microcrystalline cellulose in the low-sodium seasoning salt is 8mg/kg.
Example 4
(1) Mixing sodium chloride and potassium chloride proportionally by ball milling, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 65:35.
(2) And adding the flavor nucleotide disodium and the microcrystalline cellulose into the unsaturated solution, and stirring for dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 125 ℃, the air outlet temperature is 85 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.2 percent, and the addition amount of the microcrystalline cellulose in the low-sodium seasoning salt is 5mg/kg.
Example 5
(1) Mixing sodium chloride and potassium chloride proportionally by ball milling, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 75:25.
(2) And adding the flavor nucleotide disodium and the sodium aluminosilicate into the unsaturated solution, and stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 115 ℃, the air outlet temperature is 80 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.25 percent, and the addition amount of the sodium aluminosilicate in the low-sodium seasoning salt is 5mg/kg.
Example 6
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) Adding flavor nucleotide disodium, potassium ferrocyanide and potassium iodate into the unsaturated solution, stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 125 ℃, the air outlet temperature is 90 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the adding amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.25 percent, the adding amount of the potassium ferrocyanide in the low-sodium seasoning salt is 8mg/kg, and the iodine content is 30mg/kg.
Example 7
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) Adding flavor nucleotide disodium, potassium ferrocyanide and potassium iodate into the unsaturated solution, stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 125 ℃, the air outlet temperature is 90 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the adding amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.25 percent, the adding amount of the potassium ferrocyanide in the low-sodium seasoning salt is 8mg/kg, and the iodine content is 20mg/kg.
Example 8
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) Adding flavor nucleotide disodium, potassium ferrocyanide and amino acid into the unsaturated solution, stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 125 ℃, the air outlet temperature is 90 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.25 percent, the addition amount of the potassium ferrocyanide in the low-sodium seasoning salt is 8mg/kg, and the amino acid content is 15mg/kg.
Example 9
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) Adding flavor nucleotide disodium, potassium ferrocyanide and amino acid into the unsaturated solution, stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 125 ℃, the air outlet temperature is 90 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.25 percent, the addition amount of the potassium ferrocyanide in the low-sodium seasoning salt is 8mg/kg, and the amino acid content is 20mg/kg.
Potassium ferrocyanide, silicon dioxide, tricalcium phosphate, microcrystalline cellulose and sodium aluminosilicate belong to anti-caking agents commonly used in the field, and are made hydrophobic by absorbing excessive moisture or attaching to the surface of salt particles. The invention also selects the modified polyethylene glycol as an anticaking agent, under the condition of the same adding amount, the modified polyethylene glycol not only has good anticaking effect on salt, but also can cooperate with the taste-developing nucleotide disodium to obtain better taste masking effect, and the LD of the modified polyethylene glycol is tested by an animal acute toxicity test 50 >1000mg/kg。
The anti-caking agent is modified polyethylene glycol, and the preparation method thereof comprises the following steps: adding polyethylene glycol 400 and methionine into tetrahydrofuran, stirring and dissolving, then dropwise adding concentrated sulfuric acid as a catalyst, heating to a reflux state, preserving heat and stirring for reaction, decompressing and distilling to recover tetrahydrofuran after the reaction is completed, vacuum drying to remove residual tetrahydrofuran, dissolving the obtained solid in water, filtering, drying in an oven, and grinding into powder to obtain modified polyethylene glycol. The molar dosage ratio of the polyethylene glycol 400 to the methionine is 1:1.
Example 10
The potassium ferrocyanide in example 1 was replaced with the modified polyethylene glycol described above to give example 10.
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) And adding the flavor nucleotide disodium and the modified polyethylene glycol into the unsaturated solution, and stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 125 ℃, the air outlet temperature is 90 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.25 percent, and the addition amount of the modified polyethylene glycol in the low-sodium seasoning salt is 8mg/kg.
Example 11
The microcrystalline cellulose in example 3 was replaced with the modified polyethylene glycol described above to give example 11.
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) And adding the flavor nucleotide disodium and the modified polyethylene glycol into the unsaturated solution, and stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 120 ℃, the air outlet temperature is 85 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.3 percent, and the addition amount of the modified polyethylene glycol in the low-sodium seasoning salt is 8mg/kg.
Comparative example 1
The modified polyethylene glycol in example 11 was replaced with polyethylene glycol 400 to obtain comparative example 1.
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) And adding the flavor nucleotide disodium and the polyethylene glycol 400 into the unsaturated solution, and stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 120 ℃, the air outlet temperature is 85 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.3 percent, and the addition amount of the polyethylene glycol 400 in the low-sodium seasoning salt is 8mg/kg.
Comparative example 2
The modified polyethylene glycol in example 11 was replaced with a modified polyethylene glycol synthesized using polyethylene glycol 400 and alanine, and the synthesis method was the same as above except that methionine was replaced with alanine, to obtain comparative example 2.
(1) Mixing sodium chloride and potassium chloride in proportion by adopting a mechanical grinding mode, and adding water to prepare unsaturated solution. Wherein the mass ratio of the sodium chloride to the potassium chloride is 70:30.
(2) And adding the flavor nucleotide disodium and the modified polyethylene glycol into the unsaturated solution, and stirring and dissolving to obtain a mixed solution.
(3) And (3) spray drying the mixed solution, wherein the air inlet temperature is 120 ℃, the air outlet temperature is 85 ℃, screening and packaging to obtain the low-sodium seasoning salt. Wherein, the addition amount of the flavor nucleotide disodium in the low-sodium seasoning salt is 0.3 percent, and the addition amount of the modified polyethylene glycol in the low-sodium seasoning salt is 8mg/kg.
The same weight of the low sodium flavoring salt prepared in the above examples and comparative examples was weighed out separately (noted as sieving weight m 0 ) Placing in an environment with a temperature of 25deg.C and a relative humidity of 70% for 3 months, sieving with 80 mesh sieve, weighing the weight m of the residue 1 The caking rate was calculated.
The anti-caking properties of the low sodium flavoring salts were evaluated as caking rates. The smaller the caking ratio, the better the anti-caking performance.
The calculation formula of the caking rate: caking Rate= (m 1 /m 0 )×100％
Table 1 caking rate of low sodium flavoring salt after 6 months storage
| Caking Rate/% | |
| Example 1 | 11.7 |
| Example 2 | 12.5 |
| Example 3 | 12.0 |
| Example 4 | 15.3 |
| Example 5 | 15.8 |
| Example 6 | 11.5 |
| Example 7 | 11.3 |
| Example 8 | 12.0 |
| Example 9 | 11.8 |
| Example 10 | 8.4 |
| Example 11 | 8.2 |
| Comparative example 1 | 23.6 |
| Comparative example 2 | 25.9 |
As can be seen from the caking rate data in Table 1, the low sodium seasoning salt prepared by the invention has good anti-caking performance, and particularly, when the modified polyethylene glycol synthesized from polyethylene glycol 400 and methionine is used as an anti-caking agent, the anti-caking performance is obviously superior to that of the conventional anti-caking agent in the prior art, and the polyethylene glycol 400 is not suitable for being used as the anti-caking agent.
The foregoing has shown and described the basic principles and main features of the present invention and the advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The preparation method of the fresh and salty integrated low-sodium seasoning salt is characterized by comprising the following steps of:
(1) Mixing sodium chloride and potassium chloride in proportion, and adding water to prepare unsaturated solution;
(2) Adding a flavoring agent and an anti-caking agent into the unsaturated solution, and stirring and dissolving to obtain a mixed solution;
(3) And (3) carrying out low-temperature spray drying, screening and packaging on the mixed solution to obtain the low-sodium seasoning salt.
2. The method of manufacturing according to claim 1, wherein: the mass ratio of the sodium chloride to the potassium chloride is (65-75) to (25-35).
3. The method of manufacturing according to claim 1, wherein: the flavoring agent is flavor nucleotide disodium.
4. The method of manufacturing according to claim 1, wherein: the addition amount of the flavoring agent in the low-sodium flavoring salt is 0.1-0.5%.
5. The method of manufacturing according to claim 1, wherein: the anticaking agent is one or more of potassium ferrocyanide, silicon dioxide, tricalcium phosphate, microcrystalline cellulose and sodium aluminosilicate.
6. The method of manufacturing according to claim 1, wherein: the addition amount of the anticaking agent in the low-sodium seasoning salt is not more than 10mg/kg.
7. The method of manufacturing according to claim 1, wherein: the air inlet temperature of the spray drying is 115-125 ℃, and the air outlet temperature is 80-90 ℃.
8. The method of manufacturing according to claim 1, wherein: and (2) adding potassium iodate to ensure that the iodine content in the low-sodium seasoning salt is 20-40 mg/kg.
9. The method of manufacturing according to claim 1, wherein: amino acid is also added in the step (2), so that the amino acid content in the low-sodium seasoning salt is 10-30 mg/kg.
10. The fresh salty taste integrated low-sodium seasoning salt prepared according to any one of claims 1 to 9.
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