WO2020155548A1 - 一种添加卡拉胶的无苦味低钠盐及其制备方法与应用 - Google Patents

一种添加卡拉胶的无苦味低钠盐及其制备方法与应用 Download PDF

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WO2020155548A1
WO2020155548A1 PCT/CN2019/093847 CN2019093847W WO2020155548A1 WO 2020155548 A1 WO2020155548 A1 WO 2020155548A1 CN 2019093847 W CN2019093847 W CN 2019093847W WO 2020155548 A1 WO2020155548 A1 WO 2020155548A1
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carrageenan
bitter
sodium salt
added
sodium
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French (fr)
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方亚鹏
周雪莲
孙翠霞
鲁伟
赵一果
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Shanghai Jiao Tong University
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    • 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
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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

Definitions

  • the invention belongs to the technical field of edible salt preparation, and particularly relates to a non-bitter low-sodium salt added with carrageenan, and a preparation method and application thereof.
  • sodium chloride is essential in food processing and daily life.
  • the health hazards of high-sodium diets have aroused widespread global concern.
  • nearly 20% of deaths due to cardiovascular disease may be attributed to increased systolic blood pressure caused by high-sodium diet.
  • high salt intake significantly increases the risk of heart failure, disrupts intestinal microbes, and induces diseases such as osteoporosis, gastric cancer, diabetes, and obesity.
  • the global average salt intake is 9-12g/person/day, and it is as high as 14-15g/person/day in northern my country, which is much higher than the 5g/person/day recommended by the World Health Organization. Therefore, how to reduce the salt content of products and reduce the amount of sodium absorption in the body without affecting the taste, processing quality and shelf life of the food is a huge challenge.
  • salt substitutes are: (1) Inorganic salt substitutes, including potassium chloride, magnesium chloride, magnesium sulfate, potassium lactate, calcium lactate, etc. Potassium, calcium, and magnesium are close to sodium in the periodic table. It has similar physical and chemical properties and salty taste, and is also an essential nutrient element for the human body. Therefore, it is often added to salt formulations by direct replacement and partial addition; (2) Sodium malate, sodium gluconate, salty peptides, etc.
  • Sodium malate and sodium gluconate are the main salty ingredients of unsalted soy sauce, and they are also the main salty ingredients ingested by patients with kidney disease.
  • Some amino acids and peptides can also provide salty and umami taste, and are often supplemented in table salt.
  • potassium chloride can also provide salty taste to a certain extent, supplement the potassium required by the body, and facilitate the excretion of sodium. It is recognized as a suitable salt substitute.
  • potassium chloride in addition to providing salty taste, potassium chloride also has a strong metallic bitter taste, causing consumer discomfort.
  • the main method to solve the bitter taste of potassium chloride is to add sugar substances, amino acid peptides and other umami substances, and directly mix them with table salt, and use its special flavor to mask the bitter taste of potassium chloride.
  • sugar substances amino acid peptides and other umami substances
  • table salt used as a special flavor to mask the bitter taste of potassium chloride.
  • the bitter taste of potassium chloride can still be felt in the mouth. Therefore, how to improve the bitter taste of potassium chloride is a problem that must be solved when using potassium chloride as a salt substitute.
  • Carrageenan is a hydrophilic polysaccharide extracted from algae. It is composed of galactose and 3,6-anhydrogalactose which are alternately connected by ⁇ -1,3 glycosidic bonds and ⁇ -1,4 bonds.
  • the connected D-galactose unit C4 contains a sulfuric acid group, mainly ⁇ , iota, and ⁇ .
  • the marinade compound salt includes carrageenan 4%-9%, xanthan gum 1%-2%, potassium chloride 0.3%-1.5%, ingredient A 15%-30%, ingredient B 5%-10%, ingredient C7% ⁇ 15%, ingredient D 0.1% ⁇ 4%, starch 3% ⁇ 6%, salt 24% ⁇ 52%, white sugar 5% ⁇ 10%, the total mass percentage is 100%.
  • the composite salt mainly uses carrageenan and xanthan gum to improve the toughness of halogen products and improve the taste by adding carrageenan and xanthan gum.
  • the gelled product can be evenly divided, which is convenient to use , It can extend the shelf life and lock the fragrance.
  • Chinese patent CN105410856A discloses a compound seasoning salt rich in organic selenium and a preparation method thereof.
  • a compound seasoning salt rich in organic selenium based on parts by mass, composed of the following components: 5-9 parts of selenium-enriched yeast, 80-98 parts of sodium chloride, 7-11 parts of yeast extract, and selenocarla 4-8 parts of gum, 35-56 parts of potassium chloride, 13-18 parts of chicken powder, 10-15 parts of refined animal oil, 8-12 parts of chicken fungus powder, 6-10 parts of mushroom powder, 3-8 parts of compound amino acid , 3-8 servings of selenium-enriched konjac flour, 2-6 servings of powdered edible flowers.
  • Chinese patent CN109170572A discloses a method for preparing low-glycemic index noodles, including the following production steps: raw material ratio: 100% flour, and the ratio of food thickeners: konjac gum 0.1-5%, seaweed Sodium 0.1-5%, Carrageenan 0.1-5%, Sodium Carboxymethyl Cellulose 0.1-5%, Xanthan Gum 0.1-5%, Guar Gum 0.1-5%; The proportions of the compound salt are respectively, 0.01-3% sodium salt, 0.005-2% potassium salt, 0.005-2% calcium salt.
  • Ingredients According to the requirements of the raw and auxiliary materials of noodles, bread and steamed buns, add ingredients other than flour and food thickeners to the flour and mix well.
  • Kneading noodles (curing, proofing); rolling, cutting and drying; fermenting, shaping, proofing and baking to make low-glycemic index bread, which can reduce the glycemic index by 30% compared with normal pasta foods- 50%.
  • carrageenan is used as a food thickener.
  • the purpose of the present invention is to provide a carrageenan-added non-bitter low-sodium salt and a preparation method and application thereof in order to overcome the above-mentioned defects in the prior art.
  • a bitter-free and low-sodium salt added with carrageenan which is a solid salt, which is made up of 40-60 parts by weight of sodium chloride, 40-60 parts by weight of potassium chloride and 4-18 parts by weight of ⁇ -carrageenan through ingredients. It is prepared by mixing, drying, grinding and sieving.
  • a preparation method of carrageenan-added non-bitter low-sodium salt comprising the following steps:
  • the gel obtained in step (2) is dried to remove water, then ground and sieved to obtain a solid salt with uniform particles, that is, a non-bitter low sodium salt with carrageenan added.
  • the gel system described in step (2) includes 40-60 parts of sodium chloride, 40-60 parts of potassium chloride, and 4-18 parts of ⁇ -carrageenan by weight.
  • step (1) a kappa-carrageenan solution is prepared with kappa-carrageenan and water.
  • the ⁇ -carrageenan solution is prepared by heating and magnetic stirring, and the concentration of the ⁇ -carrageenan solution is 1% to 5%.
  • the dissolution condition of kappa-carrageenan may be magnetic stirring at 70° C. for 30 min.
  • step (1) an aqueous sodium chloride solution and an aqueous potassium chloride solution are separately prepared, or a mixed aqueous solution of sodium chloride and potassium chloride is prepared at one time.
  • the dissolution condition of sodium chloride and potassium chloride may be 70° C. water bath for 5 min.
  • step (2) the prepared mixed solution of sodium chloride and potassium chloride is added to the kappa-carrageenan solution, which can be magnetically stirred at 70° C. for 30 minutes to form a gel.
  • step (3) drying is performed by a blast drying method, the drying temperature is 40-50° C., and the drying time is 3-4 days.
  • step (3) a grinder can be used for grinding.
  • a 100-mesh sieve can be used for sieving to obtain a solid salt with a particle size of about 100 ⁇ m.
  • bitter-free low-sodium salt added with carrageenan is used to make flavoring agents, which include but are not limited to instant decoction foods, seasonings including monosodium glutamate, and instant noodle seasonings.
  • the bitter-free low-sodium salt added with carrageenan is used for making fried foods, pasta, dairy products, processed meat foods, and canned foods.
  • ⁇ -type carrageenan can interact with monovalent metal ions to promote gel reaction, and has unique properties such as thermoreversible gelation, anti-protein coagulation, hydrophilicity and non-toxicity.
  • the present invention is based on that the sulfate radicals on the kappa-carrageenan molecule can specifically bind to potassium ions, and kappa-carrageenan is added to chelate potassium ions, which effectively improves the bitter taste of potassium chloride and significantly improves the salty taste of low sodium salt.
  • the carrageenan used in the invention is a commonly used food additive, the raw materials are easily available, the cost is low, and the industrialization promotion prospect is good.
  • Figure 1 is a scanning electron micrograph of the solid salt obtained in Example 1;
  • FIG. 2 is a physical diagram of the solid salt obtained in Example 1;
  • Figure 3 shows the sensory evaluation results of different salty and bitter tastes
  • Figure 4 shows the sensory analysis results of different salts applied to French fries and flavor profile.
  • Raw material preparation 10g sodium chloride, 10g potassium chloride, 1g carrageenan
  • Raw material preparation sodium chloride 10g, potassium chloride 10g, carrageenan 2g
  • Raw material preparation 10g sodium chloride, 10g potassium chloride, 3g carrageenan
  • Raw material preparation 10g sodium chloride, 10g potassium chloride, 4g carrageenan
  • Raw material preparation 10g sodium chloride, 10g potassium chloride, 5g carrageenan
  • Example 1 Apply the solid salt obtained in Example 1, pure sodium chloride, 50% sodium chloride and 50% potassium chloride mixed salt, and commercially available potassium chloride substitute salt to French fries, and add 1.5 g of salt per 100 g of French fries to perform
  • the results of sensory analysis of flavor profile are shown in Figure 4.
  • the low-sodium salt of carrageenan added in Example 1 can achieve the salty taste and taste similar to pure sodium chloride and commercially available potassium chloride substitutes without affecting the flavor of French fries. It is different from sodium chloride without carrageenan. Compared with the potassium chloride mixed system, the bitter taste of potassium chloride is significantly reduced. Because the low sodium salt of the present invention has a smaller particle size, the graininess is not strong.

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Abstract

添加卡拉胶的无苦味低钠盐及其制备方法与应用。该固体低钠盐由40-60重量份氯化钠、40-60重量份氯化钾及4-18重量份κ-卡拉胶通过配料溶解、混合并烘干、研磨和筛分制备得到。该盐可以用于制作调味剂或用于制作油炸食品、面食、奶制品、肉类加工食品、罐制食品。

Description

一种添加卡拉胶的无苦味低钠盐及其制备方法与应用 技术领域
本发明属于食用盐制备技术领域，尤其是涉及一种添加卡拉胶的无苦味低钠盐及其制备方法与应用。
背景技术
氯化钠作为主要咸味呈味物质，在食品加工和日常生活中必不可少。近些年来，高钠饮食对健康的危害引起了全球广泛关注。据报道，因心血管疾病导致死亡的案例中有近20％可能归因于高钠饮食引起的收缩压升高。研究还表明，高盐摄入显著增加心力衰竭的风险，使肠道微生物发生紊乱，诱发骨质疏松、胃癌、糖尿病及肥胖等疾病。目前，全球平均盐摄入量为9-12g/人/天，我国北方更高达14-15g/人/天，远高于世界卫生组织推荐的5g/人/天。因此，如何在不影响食品口感、加工品质和保质期前提下降低产品的含盐量并减少体内钠的吸收量是一个巨大挑战。
目前，食品工业主要通过改变盐的配方，使用代盐减少氯化钠用量。常用的代盐物质有：(1)无机盐替代物，包括氯化钾、氯化镁、硫酸镁、乳酸钾、乳酸钙等，钾、钙、镁元素因在元素周期表中与钠元素位置相近而具有相似的理化性质和咸味，并且也是人体必需的营养元素。因此，常被以直接替换和部分添加的方式添加到食盐配方中；(2)苹果酸钠、葡萄糖酸钠、咸味多肽等。苹果酸钠、葡萄糖酸钠是无盐酱油的主要咸味料，也是肾脏病等患者主要摄取的咸味料。部分氨基酸和多肽类物质也能够提供咸味和鲜味，常被辅助添加在食盐中。其中氯化钾在一定程度上也能提供咸味，补充体内所需的钾元素，并有利于钠的排出，是公认的合适代盐。但氯化钾除能提供咸味外，还有强烈的金属感苦味，引起消费者不适。目前，解决氯化钾代盐苦味的方法主要是通过加入糖类物质、氨基酸多肽等鲜味类物质，并与食盐直接混合，利用其特殊风味来掩盖氯化钾的苦味。但是当低钠盐直接应用于薯条、薯片、饼干等食品表面，在口中仍然能感受到氯化钾的苦味。因此，如何改善氯化钾的苦味是目前使用氯化钾作为代盐必须要解决的问题。
卡拉胶是从藻类中提取的一种亲水性多糖，由半乳糖和3,6-脱水半乳糖通过α-1,3糖苷键和β-1,4键交替连接而成，在1,3连接的D半乳糖单位C4上含有1个 硫酸基团，主要有κ型、ι型、λ型。
中国专利CN108029978A公布了一种卤汁复合盐及其制备方法。其中卤汁复合盐包括卡拉胶4％～9％、黄原胶1％～2％，氯化钾0.3％～1.5％、配料A15％～30％、配料B 5％～10％、配料C7％～15％、配料D 0.1％～4％、淀粉3％～6％、食盐24％～52％、白砂糖5％～10％，总质量百分含量为100％。该复合盐主要通过加入卡拉胶和黄原胶，利用卡拉胶的保水性，改善卤制品的韧性，提高口感；同时利用卡拉胶的凝胶性，可将凝胶后的产品均匀分割，使用方便，更能使保质期延长，锁住香气。
中国专利CN105410856A公布了一种富含有机硒的复合调味盐及其制备方法。一种富含有机硒的复合调味盐，以质量份计，由以下组份组成：富硒酵母5-9份、氯化钠80-98份、酵母抽提物7-11份、硒化卡拉胶4-8份、氯化钾35-56份、鸡肉粉13-18份、精制动物油10-15份、鸡枞菌粉8-12份、香菇粉6-10份、复合氨基酸3-8份、富硒魔芋粉3-8份、粉状食用花卉2-6份。将氯化钠、氯化钾、富硒酵母、酵母抽提物、氨基酸混合均匀于搅拌釜中；加入去离子水溶解；升温至80摄氏度，搅拌至完全溶解；加入精制动物油、鸡肉粉、硒化卡拉胶、香菇粉、鸡枞菌粉等，搅拌30分钟；采用离心式喷雾干燥塔喷雾干燥，得颗粒产品。该专利以氯化钾作为氯化钠的替代，可以形成咸味，该专利利用复合氨基酸、鸡肉粉、酵母、鸡枞菌粉、香菇粉来遮盖、平衡氯化钾的苦味，改善富钾低钠盐的口感；
中国专利CN109170572A公布了一种低血糖生成指数面条的制备方法，包括以下生产步骤：原料配比：以面粉为100％计，食品增稠剂的配比分别为：魔芋胶0.1-5％、海藻酸钠0.1-5％、卡拉胶0.1-5％、羧甲基纤维素钠0.1-5％、黄原胶0.1-5％、瓜尔豆胶0.1-5％；复合盐的配比分别为，钠盐0.01-3％、钾盐0.005-2％、钙盐0.005-2％。配料：根据面条、面包和馒头等面制品的原辅料的要求，将除面粉和食品增稠剂以外的配料，加入到面粉中，搅拌均匀。和面；醒面(熟化、醒发)；轧片、切条和干燥；发酵、整形、醒发和烘焙，制成低血糖生成指数面包，比正常面制食品血糖生成指数可降低30％-50％。该专利中利用卡拉胶作为食品增稠剂使用。
由此可见，现有技术中，有一些将卡拉胶用于调味剂或食品中的技术记载，但是并没有如何利用卡拉胶来制备无苦味低钠盐的相关技术。
发明内容
本发明的目的就是为了克服上述现有技术存在的缺陷而提供一种添加卡拉胶的无苦味低钠盐及其制备方法与应用。
本发明的目的可以通过以下技术方案来实现：
一种添加卡拉胶的无苦味低钠盐，其为固体盐，由40～60重量份氯化钠、40～60重量份氯化钾以及4～18重量份的κ-卡拉胶通过配料溶解、混合并烘干、研磨和筛分制备得到。
一种添加卡拉胶的无苦味低钠盐的制备方法，包括以下步骤：
(1)配料溶解
配制κ-卡拉胶溶液，配制氯化钠、氯化钾溶液；
(2)配料混合
将配制好的氯化钠和氯化钾的混合溶液与κ-卡拉胶溶液混合，混合过程中发生凝胶反应，形成凝胶；
(3)烘干、研磨和筛分制得固体盐
将步骤(2)所得凝胶烘干去除水分，然后研磨，筛分，获得颗粒均一的固体盐，即添加卡拉胶的无苦味低钠盐。
进一步地，步骤(2)所述的凝胶体系中，按重量份计，包括40～60份氯化钠，40～60份氯化钾，4～18份κ-卡拉胶。
进一步地，步骤(1)中，利用κ-卡拉胶与水配制κ-卡拉胶溶液。
进一步地，步骤(1)中，通过加热、磁力搅拌的方法配制κ-卡拉胶溶液，κ-卡拉胶溶液的浓度为1％～5％。
进一步地，步骤(1)中，κ-卡拉胶溶解条件可以为70℃下磁力搅拌30min。
进一步地，步骤(1)中，分别配制氯化钠水溶液与氯化钾水溶液，或一次配制氯化钠与氯化钾的混合水溶液。
进一步地，步骤(1)中，氯化钠和氯化钾溶解条件可以为70℃水浴溶解5min。
进一步地，步骤(2)中，将配制好的氯化钠和氯化钾的混合溶液加入κ-卡拉胶溶液中，可以在70℃下磁力搅拌30min，形成凝胶。
进一步地，步骤(3)中，通过鼓风干燥的方法进行烘干，烘干温度为40-50℃，烘干时间为3-4天。
进一步地，步骤(3)中，可以利用研磨机研磨。
进一步地，步骤(3)中，筛分可以采用过100目筛，制得粒径为100μm左右的固体盐。
所述添加卡拉胶的无苦味低钠盐用于制作调味剂，所述调味剂包括但不限于速溶汤剂类食品、包括味精在内的调味品、方便面调料。
所述添加卡拉胶的无苦味低钠盐用于制作油炸食品、面食、奶制品、肉类加工食品、罐制食品。
κ型卡拉胶能够与单价金属离子相互作用，发生促凝胶反应，具有热可逆凝胶化、抗蛋白凝结、亲水无毒等独特性能。
因此，本发明基于κ-卡拉胶分子上的硫酸根可与钾离子特异性结合，添加κ-卡拉胶螯合钾离子，有效改善氯化钾苦味，显著提高了低钠盐咸味。本发明所用卡拉胶是常用食品添加剂，原料易得，成本低廉，具有良好的产业化推广前景。
附图说明
图1为实施例1所得固体盐的扫描电镜图；
图2为实施例1所得固体盐的实物图；
图3为不同盐咸味和苦味感官评定结果；
图4为不同盐应用于薯条并进行风味剖面感官分析结果。
具体实施方式
下面结合附图和具体实施例对本发明进行详细说明。
实施例1
原料准备：氯化钠10g、氯化钾10g、卡拉胶1g
将卡拉胶溶解在100ml水中，在70℃条件下磁力搅拌30min，将氯化钾和氯化钠混合溶解在100ml水中，在70℃条件下磁力搅拌5min，将卡拉胶溶液和氯化钠与氯化钾溶液混合，形成凝胶，在45℃鼓风干燥烘箱里烘干，3天时间烘干完成。然后用IKA研磨机研磨，过100目筛，制得固体盐。本实施例所得固体盐的扫描电镜图和实物图如图1、图2所示。
实施例2
原料准备：氯化钠10g、氯化钾10g、卡拉胶2g
将卡拉胶溶解在100ml水中，在70℃条件下磁力搅拌30min，将氯化钾和氯 化钠混合溶解在100ml水中，在70℃条件下磁力搅拌5min，将卡拉胶溶液和氯化钠与氯化钾溶液混合，形成凝胶，在45℃鼓风干燥烘箱里烘干，3天时间烘干完成。然后用IKA研磨机研磨，过100目筛，制得固体盐。
实施例3
原料准备：氯化钠10g、氯化钾10g、卡拉胶3g
将卡拉胶溶解在100ml水中，在70℃条件下磁力搅拌30min，将氯化钾和氯化钠混合溶解在100ml水中，在70℃条件下磁力搅拌5min，将卡拉胶溶液和氯化钠与氯化钾溶液混合，形成凝胶，在45℃鼓风干燥烘箱里烘干，3天时间烘干完成。然后用IKA研磨机研磨，过100目筛，制得固体盐。
实施例4
原料准备：氯化钠10g、氯化钾10g、卡拉胶4g
将卡拉胶溶解在100ml水中，在70℃条件下磁力搅拌30min，将氯化钾和氯化钠混合溶解在100ml水中，在70℃条件下磁力搅拌5min，将卡拉胶溶液和氯化钠与氯化钾溶液混合，形成凝胶，在45℃鼓风干燥烘箱里烘干，3天时间烘干完成。然后用IKA研磨机研磨，过100目筛，制得固体盐。
实施例5
原料准备：氯化钠10g、氯化钾10g、卡拉胶5g
将卡拉胶溶解在100ml水中，在70℃条件下磁力搅拌30min，将氯化钾和氯化钠混合溶解在100ml水中，在70℃条件下磁力搅拌5min，将卡拉胶溶液和氯化钠与氯化钾溶液混合，形成凝胶，在45℃鼓风干燥烘箱里烘干，3天时间烘干完成。然后用IKA研磨机研磨，过100目筛，制得固体盐。
邀请15位专业感官员，将纯氯化钠、50％氯化钠与50％氯化钾混合盐，实施例1-5所得固体盐配制成相同且适宜的感官浓度的水溶液，溶液的盐浓度为6％，对其咸味和苦味进行感官评定，结果如图3所示，从实施例1到实施例5，卡拉胶的含量逐渐增多，随着卡拉胶含量的增多，盐溶液中氯化钾的苦味逐渐降低，至基本尝不出氯化钾的苦味；而盐溶液体系的咸味也有所提高。并且添加卡拉胶与未添加卡拉胶有显著的差异性。
将实施例1所得固体盐、纯氯化钠、50％氯化钠与50％氯化钾混合盐、市售的氯化钾代盐应用于薯条，每100g薯条添加1.5g盐，进行风味剖面感官分析，结果如图4所示。实施例1中添加卡拉胶的低钠盐能够达到与纯氯化钠和市售氯化钾 代盐相似的咸味和口感，并不影响薯条香味，与未添加卡拉胶的氯化钠、氯化钾混合体系相比，氯化钾苦味明显降低，因本发明的低钠盐粒径较小，所以颗粒感不强。
上述的对实施例的描述是为便于该技术领域的普通技术人员能理解和使用发明。熟悉本领域技术的人员显然可以容易地对这些实施例做出各种修改，并把在此说明的一般原理应用到其他实施例中而不必经过创造性的劳动。因此，本发明不限于上述实施例，本领域技术人员根据本发明的揭示，不脱离本发明范畴所做出的改进和修改都应该在本发明的保护范围之内。

Claims (10)

  1. 一种添加卡拉胶的无苦味低钠盐，其特征在于，其为固体盐，由40～60重量份氯化钠、40～60重量份氯化钾以及4～18重量份的κ-卡拉胶通过配料溶解、混合并烘干、研磨和筛分制备得到。
  2. 一种添加卡拉胶的无苦味低钠盐的制备方法，其特征在于，包括以下步骤：
    (1)配料溶解
    配制κ-卡拉胶溶液，配制氯化钠、氯化钾溶液；
    (2)配料混合
    将配制好的氯化钠和氯化钾的混合溶液与κ-卡拉胶溶液混合，形成凝胶；
    (3)烘干、研磨和筛分制得固体盐
    将步骤(2)所得凝胶烘干去除水分，然后研磨，筛分，获得颗粒均一的固体盐，即添加卡拉胶的无苦味低钠盐。
  3. 根据权利要求2所述一种添加卡拉胶的无苦味低钠盐的制备方法，其特征在于，步骤(2)所述的凝胶体系中，按重量份计，包括40～60份氯化钠，40～60份氯化钾，4～18份κ-卡拉胶。
  4. 根据权利要求2所述一种添加卡拉胶的无苦味低钠盐的制备方法，其特征在于，步骤(1)中，利用κ-卡拉胶与水配制κ-卡拉胶溶液。
  5. 根据权利要求2或4所述一种添加卡拉胶的无苦味低钠盐的制备方法，其特征在于，步骤(1)中，通过加热、磁力搅拌的方法配制κ-卡拉胶溶液，κ-卡拉胶溶液的浓度为1％～5％。
  6. 根据权利要求2所述一种添加卡拉胶的无苦味低钠盐的制备方法，其特征在于，步骤(1)中，分别配制氯化钠水溶液与氯化钾水溶液，或一次配制氯化钠与氯化钾的混合水溶液。
  7. 根据权利要求2所述一种添加卡拉胶的无苦味低钠盐的制备方法，其特征在于，步骤(2)中，将配制好的氯化钠和氯化钾的混合溶液加入κ-卡拉胶溶液中，在70℃下磁力搅拌30min，形成凝胶。
  8. 根据权利要求2所述一种添加卡拉胶的无苦味低钠盐的制备方法，其特征在于，步骤(3)中，通过鼓风干燥的方法进行烘干，烘干温度为40-50℃，烘干时间为3-4天。
  9. 如权利要求1所述添加卡拉胶的无苦味低钠盐的应用，其特征在于，所述添加卡拉胶的无苦味低钠盐用于制作调味剂，所述调味剂包括但不限于速溶汤剂类食品、包括味精在内的调味品、方便面调料。
  10. 如权利要求1所述添加卡拉胶的无苦味低钠盐的应用，其特征在于，所述添加卡拉胶的无苦味低钠盐用于制作油炸食品、面食、奶制品、肉类加工食品、罐制食品。
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