Color function seasoning low-sodium liquid salt and preparing method thereof

A functional and color technology, applied in the field of color functional seasoning low-sodium liquid salt and its preparation, can solve the problems of single variety of edible salt and extensive production, and achieve the effects of preventing hypertension, maintaining utility, and reducing sodium salt intake.

Inactive Publication Date: 2014-08-27
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main types of edible sa...

Method used

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Examples

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Effect test

preparation example Construction

[0035] The specific preparation method of the colored functional seasoning low-sodium liquid salt of the present invention includes the following steps:

[0036] a) Preparation of low-sodium liquid salt mother liquor: the saturated refined salt mother liquor is the liquid salt from the salt field before the crystallization of the solid refined salt or the saturated solution formed by dissolving the solid refined salt. Potassium chloride and magnesium chloride are added, so that sodium chloride accounts for the mother liquor. 60-80% of the total salt content, 15-30% of the total salt content of the mother liquor, potassium chloride 15-30% of the total salt content of the mother liquor, 5-15% of the total salt content of the mother liquor, and then add purified water until the salt is completely dissolved , Which is the mother liquor of low sodium liquid salt. Then add the corresponding plant-derived functional components to strengthen the function, and the addition amount (accordi...

Embodiment 1

[0041] Measure 3.70L of saturated refined salt mother liquor with a NaCl mass concentration of 0.35g / mL, then add 500g potassium chloride, 200g magnesium chloride, add purified water to 4.96L, stir to dissolve, that is, low sodium liquid salt mother liquor (sodium chloride, Potassium chloride and magnesium chloride account for 65%, 25% and 10% of the total salt content of the mother liquor respectively), and then add 24.8g of the functional component extracts of Schisandra and Lycium barbarum, which is the addition amount (according to 100mL low sodium liquid salt mother liquor The mass added in) is 0.5%.

[0042] After the base liquid is prepared, stir and mix, pass through a high-pressure homogenizer (the first stage pressure is 35MPa, the second stage pressure is 6MPa), and then use ultra-high temperature transient treatment (UHT) sterilization (sterilization temperature is 125 ℃, time is 8S ), after sterilization, directly fill with a controllable amount of liquid packaging c...

Embodiment 2

[0045] Measure 3.42L of saturated refined salt mother liquor with a mass concentration of NaCl of 0.35g / mL, then add 600g potassium chloride, 200g magnesium chloride, add purified water to 4.96L, stir to dissolve, that is, low sodium liquid salt mother liquor (sodium chloride, Potassium chloride and magnesium chloride account for 60%, 30% and 10% of the total salt content of the mother liquor respectively), and then add 496g of blueberry, red jujube and mulberry functional component extract complex, which is the addition amount (according to 100mL low sodium liquid salt The mass added in the mother liquor) is 10%.

[0046] After the base liquid is prepared, stir and mix, pass through a high-pressure homogenizer (the first-stage pressure is 20MPa, and the second-stage pressure is 4MPa), and then undergo ultra-high temperature transient treatment (UHT) sterilization (sterilization temperature is 120℃, time is 10S), after sterilization, directly fill with a controllable amount of li...

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PUM

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Abstract

The invention relates to a color function seasoning low-sodium liquid salt formula and a preparing method of color function seasoning low-sodium liquid salt. Low-sodium liquid salt mother liquor is used as main raw materials of the low-sodium liquid salt. The low-sodium liquid salt mother liquor comprises (according to the mass percent in the mother liquor salt content total quantity) 60%-80% of sodium chloride, 15%-30% of potassium chloride and 5%-15% of magnesium chloride. The low-sodium liquid salt further comprises a plant source function component with the adding quantity (according to the mass added into 100 mL of low-sodium liquid salt mother liquor) is 0.5%-10%. Optimization technologies such as mixing, homogenization, sterilization and filling are carried out, and color function seasoning low-sodium liquid salt products with function component activity being maintained to the maximum degree are prepared. A controllable-quantity liquid packaging container is used, the salt can be easily and evenly blended into food, the problem that solid salt is dissolved slowly, so that excessive adding or uneven dispersing may happen is solved, and accordingly eating is convenient and flexible. Compared with traditional solid salt production, during a production process of the liquid salt, a large amount of equipment needed for salt drying can be reduced, energy loss is lowered, and waste water discharging is lowered.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a colored functional seasoning low-sodium liquid salt and a preparation method thereof. Background technique [0002] With the continuous emergence of problems caused by the salt monopoly model in my country, the salt industry system reform is imperative. The salt monopoly system will gradually move towards a market-driven and state-supervised mechanism, which means that competition among salt industry enterprises will be greatly enhanced. Table salt is a commodity with a small demand elasticity. It is difficult to develop the edible salt market and has a small profit margin. Enterprises that only rely on ordinary solid edible salt will be easily eliminated by the market. Therefore, the research and development of high value-added, innovative and healthy salt products will inject new vitality into salt industry enterprises. Using these high value-added products can not only obtain highe...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L1/30A23L27/40
CPCA23L27/40A23L33/105A23L33/16A23V2002/00A23V2200/30A23V2250/21
Inventor 王若军郭应建程天笑张佳楠王思怡孔春丽籍保平
Owner CHINA AGRI UNIV
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