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A kind of slow-release edible salt and preparation method thereof

A edible salt and slow-release technology, which is applied in the field of slow-release edible salt and its preparation, can solve the problems of easy cracking, thinning of stuffing, and unreliable dough edges, etc., so as to ensure slow-release effect, full fragrance and better flavor Effect

Active Publication Date: 2022-06-07
山东省海洋化工科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Use leeks, cabbage and other vegetables as stuffing. After adding salt, the juice in the vegetables will flow out, and the stuffing will become thinner. When making dumplings or steamed buns, the edges of the dough are easy to be stained with oil and water, making it difficult to pinch, and it is easy to break when cooking.

Method used

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  • A kind of slow-release edible salt and preparation method thereof
  • A kind of slow-release edible salt and preparation method thereof

Examples

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Effect test

Embodiment 1

[0029] A slow-release edible salt is composed of salt, a flavor-enhancing layer and a slow-release layer;

[0030] The flavor-enhancing layer is prepared from the following raw materials by weight: 100 parts of water, 9 parts of polyglutamic acid, 13 parts of chlorophyll iron sodium salt, 7 parts of sodium selenite, 2 parts of arginine, and 5 parts of corn peptides ;

[0031] The slow-release layer is prepared from the following raw materials by weight: 100 parts of water, 7 parts of pullulan-polyglutamic acid cross-linked polymer, 2 parts of locust bean gum, 2 parts of sodium alginate, and 0.7 parts of garlic polysaccharide. parts, 0.7 parts of lysozyme, 4 parts of soybean peptides, and 0.6 parts of succinic acid.

[0032] The pullulan-polyglutamic acid cross-linked polymer is prepared by the following method: the pullulan solution with a concentration of 5 mg / ml and a pH of 4.5 is added dropwise to a concentration of 50 mg / ml and a pH of 4.5. In the polyglutamic acid solut...

Embodiment 2

[0044] A slow-release edible salt is composed of salt, a flavor-enhancing layer and a slow-release layer;

[0045] The flavor-enhancing layer is prepared from the following raw materials by weight: 100 parts of water, 8 parts of polyglutamic acid, 15 parts of chlorophyll iron sodium salt, 9 parts of sodium selenite, 1 part of arginine, and 6 parts of corn peptides ;

[0046] The slow-release layer is prepared from the following raw materials by weight: 100 parts of water, 8 parts of pullulan-polyglutamic acid cross-linked polymer, 2 parts of locust bean gum, 1 part of sodium alginate, and 0.5 parts of garlic polysaccharide parts, 0.8 parts of lysozyme, 5 parts of soybean peptides, and 0.5 parts of succinic acid.

[0047] The pullulan-polyglutamic acid cross-linked polymer is prepared by the following method: the pullulan solution with a concentration of 5 mg / ml and a pH of 4.5 is added dropwise to a concentration of 50 mg / ml and a pH of 4.5. In the polyglutamic acid solution...

Embodiment 3

[0059] A slow-release edible salt is composed of salt, a flavor-enhancing layer and a slow-release layer;

[0060] The flavor-enhancing layer is prepared from the following raw materials by weight: 100 parts of water, 10 parts of polyglutamic acid, 10 parts of chlorophyll iron sodium salt, 5 parts of sodium selenite, 3 parts of arginine, and 4 parts of corn peptides ;

[0061] The slow-release layer is prepared from the following raw materials by weight: 100 parts of water, 6 parts of pullulan-polyglutamic acid cross-linked polymer, 2 parts of locust bean gum, 3 parts of sodium alginate, and 0.9 parts of garlic polysaccharide parts, 0.6 parts of lysozyme, 3 parts of soybean peptides, and 0.7 parts of succinic acid.

[0062] The pullulan-polyglutamic acid cross-linked polymer is prepared by the following method: the pullulan solution with a concentration of 5 mg / ml and a pH of 4.5 is added dropwise to a concentration of 50 mg / ml and a pH of 4.5. In the polyglutamic acid solut...

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Abstract

The invention discloses a slow-release edible salt, which is composed of table salt, a flavor-enhancing layer and a slow-release layer; acid and corn peptide; the slow-release layer is made of water, pullulan polyglutamic acid cross-linked polymer, locust bean gum, sodium alginate, garlic polysaccharide, lysozyme, soybean peptide and succinic acid have to. The invention also discloses a preparation method of the sustained-release edible salt. The present invention adds a slow-release layer on the basis of the salt being contained in the flavor-enhancing layer, reduces the release area of ​​the salt, reduces the release speed of the salt, strengthens the blocking effect on the release of the salt, and ensures the slow-release effect of the salt. On the other hand, it can reduce the amount of salt used and prevent excessive salt intake.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a slow-release edible salt and a preparation method thereof Background technique [0002] As the saying goes, "one salt can make a hundred flavors", which shows that salt plays a pivotal role in cooking. Salt can not only season and increase freshness, but also is an indispensable part of maintaining human life and is indispensable in people's lives. The main chemical component of salt, sodium chloride, contains 99% of salt. Salt can maintain the balance of electrolysis inside and outside the body's cells. We use the sodium content in human blood to measure people's health. The intake of salt is proportional to the blood pressure level, that is, the more salt the human body consumes, the higher the blood pressure level. If the intake is too much, it can cause water retention in the body, increase the pressure in the blood vessels, increase the resistance, and increase t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/40A23P20/20
Inventor 于立娟马西忠李广义孙鹏刘风芹
Owner 山东省海洋化工科学研究院
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