Low-sodium composite seasoning salt capable of regulating and controlling salty taste perception as well as preparation method and application of low-sodium composite seasoning salt

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a low-sodium composite seasoning salt capable of regulating and controlling salty taste perception and a preparation method and application thereof.The preparation method comprises the following steps that sodium chloride and potassium chloride are co-crystallized to obtain a sodium potassium salt matrix, the sodium potassium salt matrix and a sodium alginate solution are subjected to spray crystallization, and hollow microsphere sodium potassium-sodium alginate is prepared; boiling and granulating the hollow microsphere sodium potassium-sodium alginate and the granulating feed liquid to obtain hollow granulated salt; a pH response material and a high-temperature-resistant wall material are used as double-layer wall materials, an acidulant is used as a core material, and the core material is wrapped by the wall material to obtain the microencapsulated acidulant. And adding a functional additive. The low-sodium composite seasoning salt disclosed by the invention is a precise integration of a multi-component functional system; a sodium potassium salt matrix provides a sodium reduction basis; the microencapsulated acidulant realizes dynamic regulation and control of the salty taste; the natural flavor enhancer optimizes flavor balance, realizes accurate control of the salty taste intensity in time, space and scene, and further promotes functional, personalized and sustainable upgrading of the food industry.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and in particular relates to a low-sodium composite seasoning salt capable of regulating saltiness perception, and a preparation method and application thereof. Background Art

[0002] Sodium chloride, or NaCl, is the primary source of saltiness, enhancing food flavor and balancing the sweet, sour, bitter, and umami tastes. It plays a crucial role in food processing, including preservation, structural improvement, fermentation control, and physiological regulation. However, excessive intake carries certain health risks. A high-sodium diet is directly linked to hypertension, cardiovascular disease, and chronic kidney disease.

[0003] Traditional methods for reducing sodium and salt intake primarily include partial potassium chloride replacement, physical form optimization, flavor enhancement and masking, and the combination of natural flavorings. The most common low-sodium salt reduction technology involves adding potassium chloride to partially replace sodium salt, directly reducing sodium content and thus reducing consumers' sodium salt intake. For example, commercially available low-sodium salt has a sodium-potassium ratio of NaCl:KCl = 7:3. However, the addition of high potassium ion content can impart a certain bitterness and metallic taste, and is contraindicated for patients with hyperkalemia, limiting its applicability to a limited population.

[0004] Physical structural modification is used to reduce salt by increasing the surface area of salt particles through micronization or flaking, thereby improving the release of saltiness. For example, Israeli SODA-LO® microsphere salt increases saltiness perception by 50% and reduces sodium by 30%, as does hollow salt. However, this type of salt is only effective in ready-to-eat products and in an undissolved state. Furthermore, its high cost and poor stability limit its application.

[0005] Adding flavor enhancers can indirectly enhance saltiness. By adding flavor enhancers like monosodium glutamate (MSG) and 5'-nucleotide I+G, the umami flavor of a product can be increased, compensating for the lack of saltiness with umami, ultimately achieving the goal of reducing salt without sacrificing saltiness. For example, the addition of I+G to Japanese reduced-salt soy sauce reduces sodium by 20%. However, as healthy, all-natural diets gain popularity, the addition of chemical additives aligns with the "clean label" trend, and some consumers are becoming resistant to it.

[0006] Salt reduction can also be achieved by combining natural flavorings. Umami components from natural ingredients like kelp and shiitake mushrooms are often used to enhance saltiness, such as by adding seaweed extract to Korean low-sodium kimchi salt. However, the lack of umami intensity, which makes it difficult to fully compensate for the loss of saltiness caused by sodium reduction, and flavor interference also limit the application of this technology.

[0007] Currently, compound seasoning salts still struggle to achieve both taste and salt reduction: existing technologies cannot simultaneously address bitterness, metallic taste, and flavor stability. Application scenarios are limited: most low-sodium salts are suitable only for home cooking and cannot withstand high-temperature processing or high-moisture environments. Furthermore, there is a lack of personalized adaptation: the saltiness is fixed and cannot be dynamically adjusted based on consumer demand or food type.

[0008] Therefore, there is an urgent need to provide a new method for preparing a composite seasoning salt with reduced salt content without reducing saltiness and with pure and stable flavor. Summary of the Invention

[0009] The purpose of the present invention is to provide a method for preparing a low-sodium composite seasoning salt with controllable salty taste perception, which is used to prepare a composite seasoning salt with reduced salt content without reducing saltiness and with a pure and stable flavor.

[0010] The technical solution adopted in the present invention is: The present invention provides a method for preparing a low-sodium composite seasoning salt capable of regulating salty taste perception, comprising the following steps: Sodium chloride and potassium chloride are weighed, dissolved together to induce co-crystallization, and dried to obtain a sodium potassium salt matrix. The sodium potassium salt matrix is mixed with a sodium alginate solution and then spray crystallized to prepare hollow microspheres of sodium potassium-sodium alginate; Dissolving a natural flavor enhancer and a flavor modifier in water to prepare a granulation liquid; the natural flavor enhancer is at least one of yeast extract, kelp extract, and mushroom powder; and the flavor modifier is mogroside; The hollow microspheres sodium potassium-sodium alginate and a granulation liquid are subjected to boiling granulation to obtain hollow granulated salt; A microencapsulated acidulant is obtained by using a pH-responsive material as an inner wall material, a high-temperature-resistant wall material as an outer wall material, and an acidulant as a core material, wherein the wall material encapsulates the core material; the pH-responsive material is sodium alginate and chitosan, and the high-temperature-resistant wall material is at least one of liposomes, hydrogenated palm oil, gelatin, and pectin; The low-sodium composite seasoning salt is obtained by mixing hollow granulated salt, encapsulated acidulant and functional additives, wherein the functional additives are anti-caking agent and ionic strength regulator.

[0011] Preferably, the mass ratio of sodium chloride to potassium chloride is 7:2~3.

[0012] Preferably, the acidulant is citric acid or malic acid.

[0013] Preferably, the anticaking agent is silicon dioxide; The ionic strength regulator is sodium pyrophosphate.

[0014] Preferably, the liposomes are prepared from phosphatidylcholine and cholesterol.

[0015] Preferably, the mass ratio of lecithin to cholesterol is 7:3.

[0016] Preferably, the core-to-wall ratio of the core material to the wall material is 1:4-5.

[0017] Preferably, the co-crystallization conditions are: The temperature was 70°C, the relative humidity was 60%, and the rotation speed was 300 rpm.

[0018] A second aspect of the present invention provides a low-sodium compound seasoning salt, which is prepared by the preparation method.

[0019] A third aspect of the present invention provides an application of the low-sodium compound seasoning salt, wherein the low-sodium compound seasoning salt is used in food processing.

[0020] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a method for preparing a low-sodium composite seasoning salt, comprising the following steps: The present invention provides a method for preparing a low-sodium composite seasoning salt capable of regulating salty taste perception, comprising the following steps: Sodium chloride and potassium chloride are weighed, dissolved together and then co-crystallized, dried to obtain a sodium potassium salt matrix, the sodium potassium salt matrix is mixed with a sodium alginate solution and then spray crystallized to prepare hollow microspheres of sodium potassium-sodium alginate; a natural flavor enhancer and a flavor modifier are dissolved in water to prepare a granulation liquid; the natural flavor enhancer is at least one of yeast extract, kelp extract and mushroom powder; the flavor modifier is mogroside; the hollow microspheres of sodium potassium-sodium alginate and the granulation liquid are subjected to boiling to form a granulation liquid; The invention discloses a method for preparing hollow granulated salt by forming granules; using a pH-responsive material as an inner wall material, a high-temperature-resistant wall material as an outer wall material, and an acidulant as a core material, and wrapping the core material with the wall material to obtain a microencapsulated acidulant; the pH-responsive material is sodium alginate and chitosan, and the high-temperature-resistant wall material is at least one of liposomes, hydrogenated palm oil, gelatin, and pectin; mixing the hollow granulated salt, the encapsulated acidulant, and a functional additive to obtain a low-sodium composite seasoning salt, wherein the functional additive is an anti-caking agent and an ionic strength regulator.

[0021] Compared with existing technologies, this invention primarily improves bitterness control, saltiness stability, and user adaptability. For bitterness control, this invention utilizes a natural flavor enhancement method without the addition of chemical masking agents. For saltiness stability, this invention utilizes microcapsule targeted release combined with a co-crystallization process and boiling granulation to maintain stability in all applications and mitigate the severe saltiness loss problem at high temperatures and high moisture levels. For user adaptability, this invention utilizes different wall materials to encapsulate the acidulant for different applications, and employs a method of graded and categorized products combined with externally triggered release to achieve personalized saltiness control.

[0022] The low-sodium composite seasoning salt of the present invention is a precise integration of a multi-component functional system: a sodium-potassium salt matrix + spray crystallization + boiling granulation provide the basis for sodium reduction; microencapsulated acidulants achieve dynamic regulation of saltiness; and natural flavor enhancers optimize flavor balance, achieving precise control of saltiness intensity in time, space, and scenario, and further promoting the upgrading of the food industry towards functionalization, personalization, and sustainability.

[0023] This invention utilizes microcapsule sustained release, natural flavor synergy, and intelligent release design to precisely control saltiness intensity across time, space, and context. Compared to traditional technologies, this invention achieves the following three key advantages: 1. Sodium is reduced by over 40% while maintaining a saltiness intensity similar to traditional salt; 2. Natural ingredients comprise over 95%, aligning with the clean label trend; and 3. Dynamic saltiness release adapts to various processing conditions. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 Flowchart of the present invention. DETAILED DESCRIPTION

[0025] The present invention will be further described below by way of specific examples, but the scope of the present invention is not limited thereto. The details and forms of the technical solution of the present invention may be modified or replaced without departing from the spirit and scope of the present invention, but such modifications or replacements fall within the scope of protection of the present invention.

[0026] The inventive concept of the present invention is as follows: 1) Sodium-potassium salt matrix + spray crystallization provides the basis for sodium reduction.

[0027] The present invention compounds sodium chloride with potassium chloride, and through sensory experiments, it is determined that when the mass ratio of NaCl to KCl is 7:3, the saltiness is close to that of pure NaCl, and the bitterness threshold is lower than the perceptible level. When the mass ratio of NaCl to KCl is 7:3, the bitterness score is <2 on a 10-point scale. Secondly, the present invention adds sodium alginate to the sodium potassium salt matrix for + spray crystallization. Due to its relatively small particle size and hollow structure, it can effectively improve the saltiness perception and reduce the amount of salt used, thereby achieving the purpose of salt reduction.

[0028] Sodium chloride was sieved and sodium chloride with a particle size of 30-40 mesh was selected; potassium chloride was sieved and sodium chloride with a particle size of 30-40 mesh was selected; the mass ratio of sodium chloride to potassium chloride was set to 7:3, and the compounded salt was dissolved in water with a mass concentration of 1%, and the saltiness and bitterness were sensory scored respectively.

[0029] Crystal modification technology: NaCl and KCl are co-crystallized at a specific humidity to form uniform mixed crystals, avoiding uneven saltiness caused by differences in their dissolution rates, such as the "salty first, then bitter" phenomenon of traditional physically mixed salts. Ion ratio design: Sodium chloride and potassium chloride are compounded. Sensory experiments have determined that a NaCl:KCl mass ratio of 7:3 produces a saltiness close to that of pure NaCl, while also lowering the bitterness threshold to a perceptible level.

[0030] 2) Use natural flavor enhancers and flavor modifiers to enhance saltiness perception and further reduce sodium.

[0031] Through the boiling granulation process, natural flavor enhancers and flavor modifiers are evenly distributed and wrapped on the surface of hollow microspheres of sodium potassium-sodium alginate. On the basis of the effect of hollow microspheres of sodium potassium-sodium alginate on enhancing the taste buds' perception of saltiness, the salty-fresh synergistic effect is utilized to further enhance the taste buds' ability to perceive umami, thereby further reducing sodium intake and achieving the goal of reducing sodium without reducing saltiness.

[0032] 3) Dynamic regulation of salty taste perception: microencapsulated sourness release.

[0033] Acidulants such as citric acid and malic acid are encapsulated in microcapsules with double-layer walls, such as a sodium alginate-chitosan composite membrane or liposomes. The outer layer of the microcapsule is composed of a heat-resistant material, such as liposomes or hydrogenated vegetable oil; the inner layer is a pH-responsive material, such as chitosan. During cooking, high temperatures trigger the release of the acidulant, causing the outer layer to melt and release the acidulant, enhancing the perception of saltiness. In the neutral environment of saliva, the inner layer dissolves, further releasing the acidulant and prolonging the salty experience. Saltiness intensity can be tailored to the specific application. For high-temperature processed foods such as baking and frying, heat-resistant microcapsules, liposomes with a melting point above 120°C, and hydrogenated palm oil are used as wall materials to ensure that the acidulant is released later in the baking process, avoiding high-temperature inactivation. The acidulant released from the microcapsules synergizes with Maillard reaction products to enhance the saltiness and caramel flavor. For high-moisture foods like soups and sauces, hydrophilic wall materials such as gelatin-pectin composites are used. These quickly dissolve in water and release the acidulant, compensating for the reduced saltiness caused by dilution due to high water content. For dry ready-to-eat foods like biscuits, potato chips, and sprinkles, the acidulant can be encapsulated in a microcapsule structure such as a sodium alginate-chitosan composite membrane.

[0034] Natural flavor substances such as yeast extract, mushroom powder, and kelp extract are used to synergistically increase saltiness, and bitter anti-caking agents such as mogroside are added to neutralize residual bitterness.

[0035] 4) Add functional additives Finally, functional additives are added, such as silicon dioxide, sodium pyrophosphate and other functional anti-caking agents and ionic strength regulators.

[0036] In order to make those skilled in the art better understand the technical solution of the present invention and be able to implement it, the present invention is further described below in conjunction with specific examples. In the description of the present invention, if not otherwise specified, the reagents used are all commercially available and the methods used are all conventional techniques in the art.

[0037] The yeast extract used in the present invention was purchased from Angel; the kelp extract was purchased from New Horizon Biotechnology; the mushroom powder was purchased from Zanxiangyuan; and the sodium alginate was purchased from Shandong Qilu Biotechnology.

[0038] Example 1 The preparation method of low-sodium composite seasoning salt capable of regulating salty taste perception is as follows: S1. Weigh sodium chloride and potassium chloride, dissolve them together to induce co-crystallization, and obtain a sodium-potassium salt matrix after drying. Mix the sodium-potassium salt matrix with a sodium alginate solution and spray crystallize it to prepare hollow sodium-potassium-sodium alginate microspheres.

[0039] Weigh NaCl and KCl in a mass ratio of 7:3, dissolve them in equal volumes of deionized water, and heat to 60°C to completely dissolve them. After mixing the two solutions, stir them magnetically at 500 rpm for 30 minutes until uniform to obtain a mixed salt solution. Transfer the mixed salt solution to a crystallization dish in a constant temperature and humidity chamber, set the temperature to 70°C and the relative humidity to 60%, stir the solution continuously at 300 rpm, slowly evaporate the water, induce co-crystallization, and the crystallization time is 12 hours. Place the wet crystals in a vacuum drying oven and dry them at 50°C for 4 hours to constant weight. After drying, pass the crystals through a 100-mesh sieve and an 80-mesh sieve in turn to obtain a sodium-potassium salt matrix with a mesh size of 80-100.

[0040] Sodium alginate was dissolved in water and heated to fully dissolve to a concentration of 4.52 mg / mL to obtain a sodium alginate solution.

[0041] Dissolve 85.28g of the sodium-potassium salt matrix in 1L of sodium alginate solution to obtain a sodium-potassium-sodium alginate solution. The mass ratio of the sodium-potassium salt matrix to sodium alginate is 20:1. Dry the sodium-potassium-sodium alginate solution in a pressure spray dryer to obtain hollow sodium-potassium-sodium alginate microspheres. Parameter settings: Inlet air temperature 160°C, outlet air temperature 60°C.

[0042] S2. Dissolve the natural flavor enhancer and flavor modifier in water to prepare a granulation liquid.

[0043] Weigh 0.01 g of mogroside and 1 g of yeast extract, add 45 mL of water, and mix well to prepare a granulation liquid.

[0044] S3. Boiling granulation is performed on the hollow microspheres sodium potassium-sodium alginate and the granulation liquid to obtain hollow granulated salt.

[0045] The hollow sodium potassium-sodium alginate obtained in S1 is placed in a boiling granulator with an inlet air temperature of 80°C and an outlet air temperature of 45°C. After the machine is started, the granulation liquid prepared in S2 is added, so that the mogroside and yeast extract are coated on the surface of the hollow sodium potassium-sodium alginate. At the same time, the water evaporates in the high temperature environment, and the hollow sodium potassium-sodium alginate continues to agglomerate, and finally condenses into loose granules, which are hollow granulated salt.

[0046] S4. Using pH-responsive material as inner wall material, high-temperature-resistant wall material as outer wall material, and acidulant as core material, the wall material wraps the core material to obtain microencapsulated acidulant.

[0047] 1) Preparation of microcapsules with sodium alginate-chitosan composite wall material as the inner layer.

[0048] Sodium alginate was dissolved in deionized water at 2% w / v, stirred at 50°C and 300 rpm with magnetic stirring until completely dissolved to obtain a sodium alginate solution, which was then allowed to stand for later use.

[0049] Chitosan powder was dissolved in 1% acetic acid solution at 2% w / v, stirred at 50°C and 500 rpm with magnetic stirring until completely dissolved, filtered to remove impurities, and the chitosan solution was obtained, which was allowed to stand for later use.

[0050] Then, citric acid was dissolved in deionized water at 20% w / v, and 0.5% v / v Tween 80 was added as an emulsifier to obtain an acidulant solution, which was allowed to stand for use.

[0051] The acidulant solution and the sodium alginate solution were mixed in a volume ratio of 1:1 and magnetically stirred at 200 rpm to form a uniform emulsion; the chitosan solution was slowly added dropwise with a volume ratio of chitosan solution to sodium alginate solution of 1:2, and stirring was continued for 30 minutes to form a mixed emulsion.

[0052] During the cross-linking process, the mixed emulsion was added dropwise to a 2% v / v CaCl₂ solution and magnetically stirred at 200 rpm for 30 minutes to cross-link and solidify the sodium alginate. The microcapsules were collected by centrifugation at 3000 rpm for 10 minutes and washed three times with deionized water to remove free Ca₂⁺ and uncross-linked materials. The microcapsules were then vacuum-dried at 40°C for 6 hours to obtain microcapsules with an inner layer of a sodium alginate-chitosan composite wall.

[0053] 2) Preparation of inner layer high temperature resistant wall material.

[0054] Preparation of liposome solution: Dissolve 7g of lecithin and 3g of cholesterol in chloroform. Remove the solvent by rotary evaporation to form a lipid film. Add pH 7.0 phosphate buffer to hydrate the solution and sonicate at 50°C for 30 min to form a liposome suspension.

[0055] 3) Double-layer wall covering.

[0056] Dried microcapsules with an inner layer of sodium alginate-chitosan composite wall material were dispersed in a liposome suspension at a mass ratio of 1:5. The suspension was magnetically stirred at 300 rpm for 1 hour. Double-layer microcapsules were formed by spray drying at an inlet temperature of 80°C and an outlet temperature of 45°C.

[0057] On the above basis, functional additives are added: anti-caking agent silicon dioxide 0.5% w / w; sodium pyrophosphate 0.1% w / w is added as an ionic strength regulator to obtain low-sodium compound seasoning salt.

[0058] The specific content of each substance is shown in the table.

[0059] Example 2 The preparation method of low-sodium composite seasoning salt capable of regulating salty taste perception is as follows: S1 is exactly the same as Example 1.

[0060] S2. Dissolve the natural flavor enhancer and flavor modifier in water to prepare a granulation liquid.

[0061] Weigh 0.01 g of mogroside and 1 g of mushroom powder, add 45 mL of water, and mix well to prepare a granulation liquid.

[0062] S3. Boiling granulation is performed on the hollow microspheres sodium potassium-sodium alginate and the granulation liquid to obtain hollow granulated salt.

[0063] The hollow sodium potassium-sodium alginate obtained in S1 is placed in a boiling granulator with an inlet air temperature of 80°C and an outlet air temperature of 45°C. After the machine is started, the granulation liquid prepared in S2 is added, so that mogroside and mushroom powder are coated on the surface of the hollow sodium potassium-sodium alginate. At the same time, water evaporates in a high temperature environment, and the hollow sodium potassium-sodium alginate continues to agglomerate, and finally condenses into loose granules, which are hollow granulated salt.

[0064] S4. Using pH-responsive material as inner wall material, high-temperature-resistant wall material as outer wall material, and acidulant as core material, the wall material wraps the core material to obtain microencapsulated acidulant.

[0065] 1) Preparation of microcapsules with sodium alginate-chitosan composite wall material as the inner layer.

[0066] Sodium alginate was dissolved in deionized water at 2% w / v, stirred at 50°C and 300 rpm with magnetic stirring until completely dissolved to obtain a sodium alginate solution, which was then allowed to stand for later use.

[0067] Chitosan powder was dissolved in 1% acetic acid solution at 2% w / v, stirred at 50°C and 500 rpm with magnetic stirring until completely dissolved, filtered to remove impurities, and the chitosan solution was obtained, which was allowed to stand for later use.

[0068] Subsequently, malic acid was dissolved in deionized water at 20% w / v, and 0.5% v / v Tween 80 was added as an emulsifier to obtain an acidulant solution, which was allowed to stand for use.

[0069] The acidulant solution and the sodium alginate solution were mixed in a volume ratio of 1:1 and magnetically stirred at 200 rpm to form a uniform emulsion; the chitosan solution was slowly added dropwise with a volume ratio of chitosan solution to sodium alginate solution of 1:2, and stirring was continued for 30 minutes to form a mixed emulsion.

[0070] During the cross-linking process, the mixed emulsion was added dropwise to a 2% v / v CaCl₂ solution and magnetically stirred at 200 rpm for 30 minutes to cross-link and solidify the sodium alginate. The microcapsules were collected by centrifugation at 3000 rpm for 10 minutes and washed three times with deionized water to remove free Ca₂⁺ and uncross-linked materials. The microcapsules were then vacuum-dried at 40°C for 6 hours to obtain microcapsules with an inner layer of a sodium alginate-chitosan composite wall.

[0071] 2) Preparation of inner layer high temperature resistant wall material.

[0072] In this embodiment, hydrogenated palm oil is selected as the outer wall material. The hydrogenated palm oil is heated to 70° C. and melted for later use.

[0073] 3) Double-layer wall covering.

[0074] Melt hydrogenated palm oil to 70°C and add microcapsules with a sodium alginate-chitosan composite wall material. The mass ratio of hydrogenated palm oil to microcapsules with a sodium alginate-chitosan composite wall material is 4:1. Homogenize and emulsify at 10,000 rpm for 5 minutes. Rapidly cool to 20°C to solidify the outer oil layer. Sieve and collect microcapsules larger than 80 mesh.

[0075] On the above basis, functional additives that meet food safety standards are added: anti-caking agent silicon dioxide 0.5% w / w; sodium pyrophosphate 0.1% w / w is added to adjust the ionic strength to obtain low-sodium compound seasoning salt.

[0076] Example 3 The preparation method of low-sodium composite seasoning salt capable of regulating salty taste perception is as follows: S1 is exactly the same as Example 1.

[0077] S2. Dissolve the natural flavor enhancer and flavor modifier in water to prepare a granulation liquid.

[0078] Weigh 0.05 g of mogroside and 5 g of kelp extract, add 45 mL of water, and mix well to prepare a granulation liquid.

[0079] S3. Boiling granulation is performed on the hollow microspheres sodium potassium-sodium alginate and the granulation liquid to obtain hollow granulated salt.

[0080] The hollow sodium potassium-sodium alginate obtained in S1 is placed in a boiling granulator with an inlet air temperature of 80°C and an outlet air temperature of 45°C. After the machine is started, the granulation liquid prepared in S2 is added, so that the mogroside and kelp extract are wrapped on the surface of the hollow sodium potassium-sodium alginate. At the same time, the water evaporates in the high temperature environment, and the hollow sodium potassium-sodium alginate continues to agglomerate, and finally condenses into loose granules, which are hollow granulated salt.

[0081] S4. Using pH-responsive material as inner wall material, high-temperature-resistant wall material as outer wall material, and acidulant as core material, the wall material wraps the core material to obtain microencapsulated acidulant.

[0082] 1) Preparation of microcapsules with sodium alginate-chitosan composite wall material as the inner layer.

[0083] Sodium alginate was dissolved in deionized water at 2% w / v, stirred at 50°C and 300 rpm with magnetic stirring until completely dissolved to obtain a sodium alginate solution, which was then allowed to stand for later use.

[0084] Chitosan powder was dissolved in 1% acetic acid solution at 2% w / v, stirred at 50°C and 500 rpm with magnetic stirring until completely dissolved, filtered to remove impurities, and the chitosan solution was obtained, which was allowed to stand for later use.

[0085] Then, citric acid was dissolved in deionized water at 20% w / v, and 0.5% v / v Tween 80 was added as an emulsifier to obtain an acidulant solution, which was allowed to stand for use.

[0086] The acidulant solution and the sodium alginate solution were mixed in a volume ratio of 1:1 and magnetically stirred at 200 rpm to form a uniform emulsion; the chitosan solution was slowly added dropwise with a volume ratio of chitosan solution to sodium alginate solution of 1:2, and stirring was continued for 30 minutes to form a mixed emulsion.

[0087] During the cross-linking process, the mixed emulsion was added dropwise to a 2% v / v CaCl₂ solution and magnetically stirred at 200 rpm for 30 minutes to cross-link and solidify the sodium alginate. The microcapsules were collected by centrifugation at 3000 rpm for 10 minutes and washed three times with deionized water to remove free Ca₂⁺ and uncross-linked materials. The microcapsules were then vacuum-dried at 40°C for 6 hours to obtain microcapsules with an inner layer of a sodium alginate-chitosan composite wall.

[0088] 2) Preparation of inner layer high temperature resistant wall material.

[0089] A saturated gelatin-pectin solution was prepared. In this embodiment, the saturated gelatin-pectin solution was selected as the outer wall material.

[0090] 3) Double-layer wall covering.

[0091] Microcapsules with a sodium alginate-chitosan composite wall material were slowly added to a saturated gelatin-pectin solution at a core-to-wall ratio of 1:4 w / w. The mixture was homogenized and emulsified at 10,000 rpm and 60°C for 5 minutes. Cross-linking and curing were then performed, and the double-layer microcapsules were formed by spray drying.

[0092] Functional additives are added to the above: anti-caking agent silicon dioxide 1.5% w / w; sodium pyrophosphate 0.3% w / w is added to adjust the ionic strength to obtain low-sodium compound seasoning salt.

[0093] Example 4 The preparation method of low-sodium composite seasoning salt capable of regulating salty taste perception is as follows: S1 is exactly the same as Example 1.

[0094] S2. Dissolve the natural flavor enhancer and flavor modifier in water to prepare a granulation liquid.

[0095] Weigh 0.05 g of mogroside and 5 g of yeast extract, add 45 mL of water, mix well and prepare a granulation liquid.

[0096] S3. Boiling granulation is performed on the hollow microspheres sodium potassium-sodium alginate and the granulation liquid to obtain hollow granulated salt.

[0097] The hollow sodium potassium-sodium alginate obtained in S1 is placed in a boiling granulator with an inlet air temperature of 80°C and an outlet air temperature of 45°C. After the machine is started, the granulation liquid prepared in S2 is added, so that the mogroside and yeast extract are coated on the surface of the hollow sodium potassium-sodium alginate. At the same time, the water evaporates in the high temperature environment, and the hollow sodium potassium-sodium alginate continues to agglomerate, and finally condenses into loose granules, which are hollow granulated salt.

[0098] S4. Using pH-responsive material as inner wall material, high-temperature-resistant wall material as outer wall material, and acidulant as core material, the wall material wraps the core material to obtain microencapsulated acidulant.

[0099] 1) Preparation of microcapsules with sodium alginate-chitosan composite wall material as the inner layer.

[0100] Sodium alginate was dissolved in deionized water at 2% w / v, stirred at 50°C and 300 rpm with magnetic stirring until completely dissolved to obtain a sodium alginate solution, which was then allowed to stand for later use.

[0101] Chitosan powder was dissolved in 1% acetic acid solution at 2% w / v, stirred at 50°C and 500 rpm with magnetic stirring until completely dissolved, filtered to remove impurities, and the chitosan solution was obtained, which was allowed to stand for later use.

[0102] Subsequently, malic acid was dissolved in deionized water at 20% w / v, and 0.5% v / v Tween 80 was added as an emulsifier to obtain an acidulant solution, which was allowed to stand for use.

[0103] The acidulant solution and the sodium alginate solution were mixed in a volume ratio of 1:1 and magnetically stirred at 200 rpm to form a uniform emulsion; the chitosan solution was slowly added dropwise with a volume ratio of chitosan solution to sodium alginate solution of 1:2, and stirring was continued for 30 minutes to form a mixed emulsion.

[0104] During the cross-linking process, the mixture was added dropwise to a 2% v / v CaCl₂ solution and magnetically stirred at 200 rpm for 30 minutes to cross-link and solidify the sodium alginate. The microcapsules were collected by centrifugation at 3000 rpm for 10 minutes and washed three times with deionized water to remove free Ca₂⁺ and uncross-linked materials. The microcapsules were then vacuum-dried at 40°C for 6 hours to obtain microcapsules with an inner layer of a sodium alginate-chitosan composite wall.

[0105] 2) Preparation of inner layer high temperature resistant wall material.

[0106] Preparation of liposome solution: Dissolve 7g of lecithin and 3g of cholesterol in chloroform. Remove the solvent by rotary evaporation to form a lipid film. Add pH 7.0 phosphate buffer to hydrate the solution and sonicate at 50°C for 30 min to form a liposome suspension.

[0107] 3) Double-layer wall covering.

[0108] Microcapsules with a sodium alginate-chitosan composite wall material were slowly added to the liposome suspension at a core-to-wall ratio of 1:4 w / w. The mixture was homogenized and emulsified at 10,000 rpm and 60°C for 5 minutes. The mixture was then cross-linked and cured, and spray-dried to form double-layer microcapsules.

[0109] Functional additives are added to the above: 1.5% anti-caking agent silicon dioxide; 0.3% w / w sodium pyrophosphate is added to adjust the ionic strength to obtain a low-sodium compound seasoning salt.

[0110] Comparative Example 1 The preparation method of low-sodium composite seasoning salt capable of regulating salty taste perception is as follows: S1. Weigh sodium chloride and potassium chloride, dissolve them together to induce co-crystallization, and obtain a sodium-potassium salt matrix after drying.

[0111] Weigh NaCl and KCl in a mass ratio of 7:3, dissolve them in equal volumes of deionized water, and heat to 60°C to completely dissolve them. After mixing the two solutions, stir them magnetically at 500 rpm for 30 minutes until uniform to obtain a mixed salt solution. Transfer the mixed salt solution to a crystallization dish in a constant temperature and humidity chamber, set the temperature to 70°C and the relative humidity to 60%, stir the solution continuously at 300 rpm, slowly evaporate the water, induce co-crystallization, and the crystallization time is 12 hours. Place the wet crystals in a vacuum drying oven and dry them at 50°C for 4 hours to constant weight. After drying, pass the crystals through a 100-mesh sieve and an 80-mesh sieve in turn to obtain a sodium-potassium salt matrix with a mesh size of 80-100.

[0112] S2. Weigh 0.01 g of mogroside and 1 g of yeast extract and set aside.

[0113] S3. The same as S4 in Example 1, to obtain a microencapsulated acidulant.

[0114] On the above basis, functional additives are added: anti-caking agent silicon dioxide 0.5% w / w; sodium pyrophosphate 0.1% w / w is added as an ionic strength regulator to obtain low-sodium compound seasoning salt.

[0115] Comparative Example 2 Edible salt purchased from the market was used as comparative example 2 without any treatment.

[0116] The contents of various substances in various embodiments and comparative examples of the present invention are shown in Table 1 below.

[0117] Table 1 Compounding ratio of the present invention In Table 1, “-” indicates that this item does not exist.

[0118] The low-sodium composite seasoning salts prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were subjected to a basic taste test and a saltiness threshold test.

[0119] 1. Basic taste experiment.

[0120] (1) Experimental method

[0121] Sensory evaluation panel: consists of 10 healthy evaluators with no taste defects.

[0122] (2) Sample preparation: The low-sodium composite seasoning salts prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were dissolved in distilled water to prepare 0.5% w / v solutions.

[0123] (3) Evaluation criteria: A 0-10 score scale was used, where 0 was tasteless and 10 was an extremely strong taste sensation. The evaluators scored the saltiness, bitterness, and umami of the samples separately.

[0124] (4) Result analysis.

[0125] The scores of the low-sodium composite seasoning salts prepared in various examples were statistically analyzed to compare the effects of different formulations on basic taste. The results are shown in Table 2.

[0126] Table 2 Basic taste test results As can be seen from Table 1, the low-sodium composite seasoning salt prepared by the present invention is better in saltiness, bitterness and umami performance.

[0127] 2. Salty taste threshold experiment.

[0128] Taking saltiness, bitterness and umami into comprehensive consideration, and from the basic taste experiment, it can be seen that the low-sodium compound seasoning salt prepared in Example 1 performs the best, so the saltiness threshold experiment is carried out on the low-sodium compound seasoning salts of Example 1, Comparative Example 1 and Comparative Example 2.

[0129] (1) Experimental method

[0130] Evaluators: Recruit 20 healthy evaluators with no taste defects.

[0131] (2) Sample preparation: The low sodium composite seasoning salts of Example 1, Comparative Example 1 and Comparative Example 2 were dissolved in deionized water to prepare gradient concentration solutions with w / v of 0.1%, 0.3%, 0.5%, 0.7% and 1.0%.

[0132] (3) Test process: Using the three-point test method, three groups of solutions are randomly provided, including two groups of identical samples and one group of different samples. Evaluators are required to identify the difference group. The saltiness perception rate at each concentration is recorded. The concentration with a correct identification rate ≥50% is the saltiness threshold.

[0133] (4) Result analysis.

[0134] The saltiness threshold values of the low-sodium composite seasoning salts prepared in various examples were statistically analyzed. The results are shown in Table 3.

[0135] Table 3 Basic taste test results The hollow microsphere structure of Example 1 works synergistically with the microencapsulated acidulant to significantly enhance saltiness perception, achieving a 40% reduction in sodium while maintaining a saltiness intensity comparable to traditional salt. The sustained-release acidulant design adapts to various processing scenarios and provides enhanced flavor stability.

[0136] The low-sodium composite seasoning salt of Comparative Example 1 did not undergo spray crystallization of the sodium-potassium salt matrix and sodium alginate, nor was boiling granulation performed, resulting in a threshold value higher than that of Example 1 and insufficient salt reduction effect.

[0137] Ordinary table salt dissolves unevenly, has low saltiness perception efficiency, requires a higher sodium content to reach the threshold, and without structural optimization, the potassium ion tastes noticeably bitter.

[0138] In summary, the low-sodium composite seasoning salt prepared by the present invention achieves the core advantage of "reducing sodium without reducing saltiness" through multi-component synergy and intelligent release design, and is significantly better than the comparative example.

[0139] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0140] The above-described embodiments merely illustrate several implementations of the present invention. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, and all such variations and improvements fall within the scope of protection of the present invention.

Claims

1. A method for preparing a low-sodium composite seasoning salt capable of regulating salty taste perception, characterized in that: The following steps are involved: Sodium chloride and potassium chloride are weighed, dissolved together to induce co-crystallization, and dried to obtain a sodium potassium salt matrix. The sodium potassium salt matrix is mixed with a sodium alginate solution and then spray crystallized to prepare hollow microspheres of sodium potassium-sodium alginate; Dissolving a natural flavor enhancer and a flavor modifier in water to prepare a granulation liquid; the natural flavor enhancer is at least one of yeast extract, kelp extract, and mushroom powder; and the flavor modifier is mogroside; The hollow microspheres sodium potassium-sodium alginate and a granulation liquid are subjected to boiling granulation to obtain hollow granulated salt; A microencapsulated acidulant is obtained by using a pH-responsive material as an inner wall material, a high-temperature-resistant wall material as an outer wall material, and an acidulant as a core material, wherein the wall material encapsulates the core material; the pH-responsive material is sodium alginate and chitosan, and the high-temperature-resistant wall material is at least one of liposomes, hydrogenated palm oil, gelatin, and pectin; The low-sodium composite seasoning salt is obtained by mixing hollow granulated salt, encapsulated acidulant and functional additives, wherein the functional additives are anti-caking agent and ionic strength regulator.

2. The preparation method according to claim 1, wherein The mass ratio of the sodium chloride to potassium chloride is 7:2-3.

3. The preparation method according to claim 1, wherein The acidulant is citric acid or malic acid.

4. The preparation method according to claim 1, wherein The anticaking agent is silicon dioxide; The ionic strength regulator is sodium pyrophosphate.

5. The preparation method according to claim 1, wherein The liposome is prepared from phosphatidylcholine and cholesterol.

6. The preparation method according to claim 5, wherein The mass ratio of the lecithin to cholesterol is 7:

3.

7. The preparation method according to claim 1, wherein The core-to-wall ratio of the core material to the wall material is 1:4-5.

8. The preparation method according to claim 1, wherein The conditions for the co-crystallization are: The temperature was 70°C, the relative humidity was 60%, and the rotation speed was 300 rpm.

9. A low-sodium composite seasoning salt, characterized in that: The low-sodium composite seasoning salt is prepared by the preparation method according to claim 1.

10. The use of the low-sodium composite seasoning salt according to claim 9, characterized in that: The low-sodium composite seasoning salt is used for food processing.

Images