Probiotic table salt and preparing method thereof

A technology for prebiotics and edible salt is applied in the field of prebiotic edible salt and its preparation to achieve the effects of preventing human sub-health diseases, promoting growth and reproduction, and maintaining stable performance.

Pending Publication Date: 2015-07-22
SICHUAN YISHENGYUAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the relatively extensive processing of these food materials and the high amount of original bacteria, it is necessary to further cold-sterilize the ultra-fine food powder

Method used

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  • Probiotic table salt and preparing method thereof
  • Probiotic table salt and preparing method thereof
  • Probiotic table salt and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Combining the action mechanism of prebiotics and the amount of salt ingested by the human body, through experiments, the formula ratio range of the prebiotic edible salt described in this example is 70%-99.99% of sodium chloride and 0.01-30% of prebiotics.

[0037] The prebiotic edible salt described in this embodiment can bind the intake of prebiotics with the intake of edible salt, thereby ensuring a stable and uniform intake of prebiotics. However, because prebiotics are easily absorbed Moisture makes it more difficult to store and transport table salt, especially when eating, after opening the sealed package, because the prebiotics mixed in the salt absorb moisture, it is easy to increase the water content of the prebiotics edible salt, and at least shorten the product During the shelf life, if the plate becomes agglomerated, it will be more difficult to use during cooking; in addition, because oligosaccharide prebiotics are not resistant to high temperatures, they w...

Embodiment 2

[0040] The first step, the colloidal embedding and microencapsulation process of prebiotics:

[0041] (1) Melt the prebiotics: Add the prebiotics into pure water at 45-60°C, stir and dissolve to make the concentration reach 20-60%.

[0042] (2) Add wall material and stir: add sodium carboxymethyl cellulose in an amount of 5-15%, stir and mix at 45-60°C for 30-60 minutes.

[0043] (3) Homogenization treatment: High-pressure homogenization treatment is carried out by a high-pressure homogenizer at a pressure of 25-60mpa, so that the prebiotics and wall materials form a full emulsion.

[0044] (4) Centrifugal spray drying: The uniform emulsion is dried by a centrifugal spray dryer at a drying temperature of 130-180°C and a drying time of 5-20 seconds to obtain prebiotic microcapsules with a moisture content of less than 3%.

[0045] (5) Granulation: The prebiotic microcapsules are made into 20-60 mesh granules with a dry granulator.

[0046] Step 2, Premix

[0047] The relativ...

specific Embodiment 3

[0055] Its finished product is white solid powder.

[0056] Embedding and microencapsulation process of isomaltooligosaccharide:

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Abstract

The invention relates to a health-care seasoning, particularly a prebiotic edible salt which comprises 80-98% of sodium chloride, 0.5-15% of prebiotic and 1-5% of other auxiliary materials. Unless otherwise specified, the percents in the invention are mass percents. The water-soluble dietary fiber-functional oligosaccharide prebiotic, which is beneficial to the human health, is added to the prebiotic edible salt to well promote the growth and reproduction of the probiotic in the intestinal tract, thereby preventing constipation and human subhealth diseases caused by accumulation of toxins in the intestinal tract; and thus, the prebiotic edible salt is more beneficial to the human health and more delicious when being used instead of common salt in households, mess halls and restaurants.

Description

Technical field: [0001] The invention relates to a health-care condiment, in particular to prebiotic edible salt and a preparation method thereof. Background technique: [0002] In 2004, the Ministry of Health, the Ministry of Science and Technology and the National Bureau of Statistics jointly released the "Investigation Report on the Nutrition and Health of Chinese Residents": Chinese residents have serious nutritional problems related to diet, and the current status of nutrition and health of Chinese residents is not optimistic. The incidence of diet-related chronic diseases such as hypertension, diabetes, and hyperlipidemia is increasing year by year, and the age of patients is decreasing. Among them, it is estimated that there are 160 million people with high blood pressure, 20 million people with diabetes, 160 million people with dyslipidemia, and 200 million people who are overweight. The incidence of diabetes in my country ranks first in the world, the mortality r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L1/09A23L33/125
CPCA23L27/40A23L27/72A23L33/10A23P10/25A23V2002/00A23V2250/28A23V2200/3202
Inventor 罗建伟甘明幸淇
Owner SICHUAN YISHENGYUAN TECH CO LTD
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