CN117397793A - 一种食用菌粉复合食盐及其制备方法 - Google Patents
一种食用菌粉复合食盐及其制备方法 Download PDFInfo
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Classifications
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
本发明公开一种食用菌粉复合食盐及其制备方法,包括食盐颗粒及包覆于食盐颗粒的增味保护层;增味保护层的原料包括质量份数如下的组分:5‑10份复合食用菌酶解粉、1‑2份琥珀酸、1‑2份黄原胶、0.5‑1份刺槐豆胶、0.5‑1份抗结剂;增味保护层的原料之和与食盐颗粒的质量比为1‑2:10,利用食用胶的黏合性将食盐增味剂均匀的分散于食盐颗粒表面,并利用其凝胶性进行包覆形成增味保护层,不但可以防止食盐吸水板结,还遇冷水即可溶解,不延迟对盐味的感知,减少食盐使用用量。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种食用菌粉复合食盐及其制备方法。
背景技术
食盐(氯化钠)在饮食品的调味加工过程中,发挥着赋予饮食品味道,提高饮食品的保存性,改善饮食品的物性等重要作用。食盐赋予饮食品使人感到特别鲜美的味道(食盐味),其构成成分钠和氯是人体必需的营养元素。但是,在食盐的日常使用中常面临两个问题:一是食盐的构成成分,钠的过量摄取被认为是多数健康问题,例如高血压等心脏病或血管系统疾病的危险因子。为了减少食盐的摄取量,在饮食品的调味或加工中,减少食盐的使用量是最简单的方法。但是,如果是家庭的烹调食品、加工食品,食品中含有的食盐量减少10%以上,该食品的美味一般会受到影响。
相关技术为解决上述技术问题,通过食盐增味剂例如铵盐、钾盐、酸性胆碱盐等化学物质对食盐的咸味进行增强,保证在减少食盐用量的前提下,尽量减少对口味的影响;但食盐增味剂食盐中容易团聚,难以分散均匀,对于凉菜例如凉拌皮蛋,需沾盐吃的水果例如菠萝,复合调味料例如火锅底料干碟,加入盐后都不会进行搅拌,食盐增味剂的不均匀性会极大的影响食用口感,且食盐增强剂的种类不够天然,不能满足消费者的健康理念。
因此,需要提出一种均匀分散天然食盐增味剂的方案,以适用于各种类型菜肴的食盐增味。
发明内容
有鉴于此,本申请提供一种食用菌粉复合食盐及其制备方法,解决食盐增味剂在食盐中无法分散均匀的问题。
为达到上述技术目的,本申请采用以下技术方案:
本申请提供一种食用菌粉复合食盐,包括食盐颗粒及包覆于食盐颗粒的增味保护层;增味保护层的原料包括质量份数如下的组分:5-10份复合食用菌酶解粉、1-2份琥珀酸、1-2份黄原胶、0.5-1份刺槐豆胶、0.5-1份抗结剂;增味保护层的原料之和与食盐颗粒的质量比为1-2:10。
优选的,复合食用菌酶解粉包括金针菇酶解粉、香菇酶解粉的混合物。
优选的,复合食用菌酶解粉的制备方法包括如下步骤:
S1.将干燥的金针菇子实体及香菇子实体洗净、干燥、粉碎,得到复合菌粉;
S2.在复合菌粉的水溶液中,加入复合蛋白酶进行水解后,过滤取滤液喷雾干燥、过筛,即得复合食用菌酶解粉。
优选的,复合蛋白酶包括中性蛋白酶、菠萝蛋白酶、中性蛋白酶、风味蛋白酶、木瓜蛋白酶、胰蛋白酶中的一种或几种。
优选的,水解的pH为6-9。
优选的,食盐颗粒的粒径为1-3mm。
优选的,复合食用菌酶解粉的粒径为10-100μm。
优选的,抗结剂包括枸橼酸铁铵、淀粉、碳酸钠、磷酸二氢钠、枸橼酸钠、木质磺酸盐中的一种或几种。
第二方面,本申请提供一种食用菌粉复合食盐的制备方法,包括以下步骤:
K1.将复合食用菌酶解粉、琥珀酸、黄原胶、刺槐豆胶、抗结剂溶解于水中,得到增味保护液;
K2.将增味保护液喷洒至食盐颗粒表面后,立即干燥,即得食用菌粉复合食盐。
优选的,增味保护液中的溶质的质量分数为50-60%。
本申请的有益效果如下:
本申请使用金针菇、香菇、琥珀酸作为食盐增味剂原料,在酶解之后形成碱性氨基酸、酸性氨基酸以达到在减少食盐用量的前提下还能保持食盐风味的效果;
本申请利用食用胶的黏合性将食盐增味剂均匀的分散于食盐颗粒表面,并利用其凝胶性进行包覆形成增味保护层,不但可以防止食盐吸水板结,还遇冷水即可溶解,不延迟对盐味的感知,减少食盐使用用量;
本申请使用的食用胶不会遇盐盐析,包覆效果好,存储时间长。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
本申请提供一种食用菌粉复合食盐,包括食盐颗粒及包覆于食盐颗粒的增味保护层;增味保护层的原料包括质量份数如下的组分:5-10份复合食用菌酶解粉、1-2份琥珀酸、1-2份黄原胶、0.5-1份刺槐豆胶、0.5-1份抗结剂;增味保护层的原料之和与食盐颗粒的质量比为1-2:10。
本申请的增味保护层有如下作用:1.黄原胶及刺槐豆角共同形成凝胶膜以包覆食盐颗粒,隔绝食盐颗粒与空气中水分直接接触,防止食盐吸水板结;2.均匀分散食盐增味剂并将其黏附于食盐颗粒的表面,基本保持每颗食盐的口味一致性,不影响凉拌菜或最后撒盐的食品的口感,而对于热菜,再加热的作用下食盐增味剂和食盐颗粒能充分混溶,均匀度高,口味增强效果好;3.增味保护层采用黄原胶等溶于冷水的食用胶做原料,遇水即溶解,迅速释放味道、不会因增味保护层的隔绝作用影响口味的灵敏度,且即使其不遇水溶解或预热熔化也丝毫不会影响食盐增味剂的分布均匀性;4、黄原胶做包覆原料不会盐析,其包覆效果不会因食盐含量高而受到影响,且不增加稠度影响口感。
本申请采用食用菌作为食盐增味剂的原料,成分天然,绿色,减少添加剂的用量。
复合食用菌酶解粉包括金针菇酶解粉、香菇酶解粉的混合物;复合食用菌酶解粉的制备方法包括如下步骤:
S1.将干燥的金针菇子实体及香菇子实体洗净、干燥、粉碎,得到复合菌粉;
S2.在复合菌粉的水溶液中,加入复合蛋白酶进行水解后,过滤取滤液喷雾干燥、过筛,即得复合食用菌酶解粉。优选的,在步骤S2之前,还包括将复合菌粉利用纤维素酶水解纤维素,降低对后续蛋白酶获取氨基酸的干扰,也可利用粉碎机进行高速搅拌剪切,实现细胞壁的快速分解。
金针菇富含多种氨基酸、蛋白质、维生素和矿质元素。其菌体含有18种氨基酸,且8种人体所需的必需氨基酸占总氨基酸含量的44.5%,远高于一般的食药用菌,其中碱性氨基酸例如赖氨酸的含量尤其丰富,可以达到食盐增味的目的;而香菇中含有大量的酸性氨基酸例如谷氨酸和天冬氨酸,也可以达到食盐增味的目的。上述酸性氨基酸、碱性氨基酸的获得可通过蛋白酶的酶解作用而获得。
在一些实施例中,复合蛋白酶包括中性蛋白酶、菠萝蛋白酶、中性蛋白酶、风味蛋白酶、木瓜蛋白酶、胰蛋白酶中的一种或几种。
在一些实施例中,水解的pH为6-9,优选的,水解的pH值为6.8-7.6。
优选的,食盐颗粒的粒径为1-3mm;复合食用菌酶解粉的粒径为10-100μm;上述粒径均通过过筛得到,复合食用菌酶解粉的粒径远小于食盐颗粒的粒径,一方面,可提高食盐颗粒黏附复合食用菌酶解粉的均匀性及黏附量,另一方面,也不会使得增味保护层太厚,而影响食盐本身的物理感官。
优选的,抗结剂包括枸橼酸铁铵、淀粉、碳酸钠、磷酸二氢钠、枸橼酸钠、木质磺酸盐中的一种或几种。
本申请提供一种食用菌粉复合食盐的制备方法,包括以下步骤:
K1.将复合食用菌酶解粉、琥珀酸、黄原胶、刺槐豆胶、抗结剂溶解于水中,得到增味保护液;
K2.将增味保护液喷洒至食盐颗粒表面后,立即干燥,即得食用菌粉复合食盐。
黄原胶相对于其他食用胶,其具有耐盐的特性,因本申请的主料为食盐颗粒,食盐颗粒的含量占比高,而使用不会盐析的黄原胶可避免因为食用胶的盐析作用无法包覆食盐颗粒的问题,且食盐增味剂的分散均匀性也不会盐析的影响,再者其有假塑性,不会增加食盐的黏度而影响口感;而黄原胶本身不会凝胶化需要刺槐豆胶的复配形成凝胶包覆层。
在一些实施例中,增味保护液中的溶质的质量分数为50-60%,溶质即为可溶性固形物,包括复合食用菌酶解粉、琥珀酸、黄原胶、刺槐豆胶、抗结剂,溶质含量高,可降低后续干燥的时长。
原料制备:
复合食用菌酶解粉的制备方法包括如下步骤:
S1.将干燥的100g金针菇子实体及100g香菇子实体洗净、50℃下干燥后利用粉磨机粉碎,得到复合菌粉;
S2.在复合菌粉的水溶液中,加入1g复合蛋白酶于pH6.8,温度为40-50℃水解1-2h,调整温度到90-110℃保持5-10分钟,降温,过滤取滤液,将滤液于40℃喷雾干燥、过筛至10-100μm,即得复合食用菌酶解粉。复合蛋白酶为市售的中性蛋白酶、菠萝蛋白酶、中性蛋白酶、风味蛋白酶、木瓜蛋白酶、胰蛋白酶按等质量复配而成。
以下通过具体实施例对本方案进行进一步说明。
实施例1
一种食用菌粉复合食盐,包括食盐颗粒及包覆于食盐颗粒的增味保护层;增味保护层的原料包括质量份数如下的组分:10份复合食用菌酶解粉、1份琥珀酸、2份黄原胶、1份刺槐豆胶、1份抗结剂;增味保护层的原料之和与食盐颗粒的质量比为2:10;食盐颗粒的粒径为1mm;复合食用菌酶解粉的粒径为10μm。
一种食用菌粉复合食盐的制备方法,包括以下步骤:
K1.将复合食用菌酶解粉、琥珀酸、黄原胶、刺槐豆胶、抗结剂按质量份溶解于70℃的水中,搅拌5min,得到增味保护液,增味保护液中的溶质的质量分数为60%;
K2.将上述增味保护液喷洒至食盐颗粒表面后,立即45℃干燥,干燥后水分控制在2%以下,即得食用菌粉复合食盐。
实施例2
一种食用菌粉复合食盐,包括食盐颗粒及包覆于食盐颗粒的增味保护层;增味保护层的原料包括质量份数如下的组分:5份复合食用菌酶解粉、2份琥珀酸、1份黄原胶、0.5份刺槐豆胶、0.5份抗结剂;增味保护层的原料之和与食盐颗粒的质量比为1:10;食盐颗粒的粒径为3mm;复合食用菌酶解粉的粒径为100μm。
一种食用菌粉复合食盐的制备方法,包括以下步骤:
K1.将复合食用菌酶解粉、琥珀酸、黄原胶、刺槐豆胶、抗结剂按质量份溶解于80℃的水中,搅拌5min,得到增味保护液,增味保护液中的溶质的质量分数为50%;
K2.将上述增味保护液喷洒至食盐颗粒表面后,立即40℃干燥,干燥后水分控制在2%以下,即得食用菌粉复合食盐。
实施例3
一种食用菌粉复合食盐,包括食盐颗粒及包覆于食盐颗粒的增味保护层;增味保护层的原料包括质量份数如下的组分:6份复合食用菌酶解粉、1.5份琥珀酸、1.5份黄原胶、0.5份刺槐豆胶、0.5份抗结剂;增味保护层的原料之和与食盐颗粒的质量比为2:10;食盐颗粒的粒径为2mm;复合食用菌酶解粉的粒径为50μm。
一种食用菌粉复合食盐的制备方法,包括以下步骤:
K1.将复合食用菌酶解粉、琥珀酸、黄原胶、刺槐豆胶、抗结剂按质量份溶解于80℃的水中,搅拌4min,得到增味保护液,增味保护液中的溶质的质量分数为60%;
K2.将上述增味保护液喷洒至食盐颗粒表面后,立即40℃干燥,干燥后水分控制在2%以下,即得食用菌粉复合食盐。
对比例1
一种食用菌粉复合食盐,包括增味料和食盐颗粒,增味料包括质量份数如下的组分:10份复合食用菌酶解粉、1份琥珀酸、2份黄原胶、1份刺槐豆胶、1份抗结剂;增味料的组分之和与食盐颗粒的质量比为2:10。
一种食用菌粉复合食盐的制备方法:将增味料混合粉末与食盐颗粒混合即得。
对比例2
一种复合食盐,其他内容与实施例1相同,所不同的是不加入复合食用菌酶解粉而用等量的食盐颗粒替代。
测试与评价
将实施例1-3及对比例1-2得到的复合食盐粉末分3等分,每等分0.1g,采用食盐感官评价中的评分法,邀请20名评审员进行感官评价,评分标准见表1,最终评分结果见表2,其中表2的得分为20名评审员打分后,去掉一个最高分,去掉一个最低分后的平均值。
表1评分标准
食盐味 | |
0.15g标准食盐粉末 | 5 |
0.12g标准食盐粉末 | 4 |
0.1g标准食盐粉末 | 3 |
0.08g标准食盐粉末 | 2 |
0.06g标准食盐粉末 | 1 |
表2
第一等份 | 第二等份 | 第三等份 | |
实施例1 | 5 | 4.9 | 4.8 |
实施例2 | 4.8 | 4.8 | 4.9 |
实施例3 | 4.9 | 4.7 | 4.8 |
对比例1 | 4.5 | 5 | 4.2 |
对比例2 | 4.6 | 4.6 | 4.5 |
由表2可以看出,实施例1-3的食盐味得分都比对比例1、2高,说明本申请的复合食用菌酶解粉能有效增强食盐的咸味;且实施例1-3设有增味保护层的复合食盐三组之间的评分差异较实施例1小,说明本申请的方案能有效提高复合食用菌酶解粉的均匀性。
以上,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种食用菌粉复合食盐,其特征在于,包括食盐颗粒及包覆于所述食盐颗粒的增味保护层;所述增味保护层的原料包括质量份数如下的组分:5-10份复合食用菌酶解粉、1-2份琥珀酸、1-2份黄原胶、0.5-1份刺槐豆胶、0.5-1份抗结剂;所述增味保护层的原料之和与所述食盐颗粒的质量比为1-2:10。
2.根据权利要求1所述的食用菌粉复合食盐,其特征在于,所述复合食用菌酶解粉包括金针菇酶解粉、香菇酶解粉的混合物。
3.根据权利要求1所述的食用菌粉复合食盐,其特征在于,所述复合食用菌酶解粉的制备方法包括如下步骤:
S1.将干燥的金针菇子实体及香菇子实体洗净、干燥、粉碎,得到复合菌粉;
S2.在所述复合菌粉的水溶液中,加入复合蛋白酶进行水解后,过滤取滤液,喷雾干燥、过筛,即得复合食用菌酶解粉。
4.根据权利要求3所述的食用菌粉复合食盐,其特征在于,所述复合蛋白酶包括中性蛋白酶、菠萝蛋白酶、中性蛋白酶、风味蛋白酶、木瓜蛋白酶、胰蛋白酶中的一种或几种。
5.根据权利要求3所述的食用菌粉复合食盐,其特征在于,所述水解的pH为6-9。
6.根据权利要求1所述的食用菌粉复合食盐,其特征在于,所述食盐颗粒的粒径为1-3mm。
7.根据权利要求1所述的食用菌粉复合食盐,其特征在于,所述复合食用菌酶解粉的粒径为10-100μm。
8.根据权利要求1所述的食用菌粉复合食盐,其特征在于,所述抗结剂包括枸橼酸铁铵、淀粉、碳酸钠、磷酸二氢钠、枸橼酸钠、木质磺酸盐中的一种或几种。
9.一种如权利要求1-8任一项所述的食用菌粉复合食盐的制备方法,其特征在于,包括以下步骤:
K1.将复合食用菌酶解粉、琥珀酸、黄原胶、刺槐豆胶、抗结剂溶解于水中,得到增味保护液;
K2.将所述增味保护液喷洒至食盐颗粒表面后,立即干燥,即得所述食用菌粉复合食盐。
10.根据权利要求9所述的食用菌粉复合食盐的制备方法,其特征在于,所述增味保护液中的溶质的质量分数为50-60%。
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