A phospholipid polymer-based gel oil salt reduction and salt increase system and preparation method thereof

Abstract

The present invention provides a phospholipid polymer-based gel oil salt reduction and salt enhancement system and a preparation method thereof, belonging to the technical field of condiments. The present invention uses vegetable oil containing unsaturated fatty acids, monoglycerol fatty acid esters and phospholipids containing phosphatidylcholine to undergo self-assembly reaction to form gel oil, and the gel oil is used as a carrier of spicy extract and NaCl nano-micron crystals, which solves the problems of poor stability of spicy substances and slow rapid release in the oral cavity, and also solves the problems of easy moisture absorption, agglomeration, and uneven distribution of NaCl nano-micron crystals when sprayed on the surface of food; and the spicy extract and the saltiness of the NaCl nano-micron crystals produce an interactive salt enhancement effect, thereby improving the salt reduction and salt enhancement effect; when the salt reduction and salt enhancement system is applied, the adhesion and salt reduction reliability of the NaCl nano-micron crystals on the surface of the solid matrix can be increased, and the loss of NaCl can be reduced.

Description

Technical Field

[0001] The invention relates to the technical field of condiments, and in particular to a phospholipid polymer-based gel oil salt-reducing and salt-increasing system and a preparation method thereof. Background Art

[0002] A high-salt diet can easily induce high blood pressure and increase the risk of cardiovascular disease. Therefore, proposing effective salt reduction strategies for salty foods has become a key issue of public health and nutritional health.

[0003] At present, the main strategies for reducing salt include: NaCl crystal miniaturization technology, NaCl substitutes, consumers adjusting diet and cross-channel interaction to reduce salt and increase saltiness, etc. Among them, NaCl crystal miniaturization technology refers to the preparation of NaCl nano-micro crystals through ultrasound-assisted anti-solvent crystallization, spray drying, electrofluid atomization drying and foam pad drying, so that the same amount of NaCl has an enhanced saltiness effect due to the reduction of crystal size and increase of surface area and the increase of dissolution rate in saliva; however, this method has the following problems: the NaCl crystal size distribution is uneven; NaCl crystals are easy to absorb moisture and agglomerate on the surface of solid food; the adhesion of NaCl crystal particles to the matrix is ​​low, and NaCl loss is easy to occur, and the amount of NaCl crystal particles needs to be increased to ensure the saltiness effect; these problems have led to the need to improve the salt reduction and saltiness effect of NaCl nano-micro crystals. Cross-channel interactive salt reduction and saltiness increase technology, such as using the spicy sensation produced by Litsea cubeba oil resin and the salty taste of NaCl to achieve salt reduction; however, this method has the following problems: Litsea cubeba oil resin needs to be dissolved with the help of ethanol, and the salt reduction application of the ethanol system needs to limit the target population, and this system is unstable and can only achieve the best salt reduction effect under the same-day preparation conditions; the time for the maximum spicy sensation intensity to appear in the mouth is relatively long (usually after 1 minute), which is not conducive to the rapid interaction of the spicy and salty sensations to increase saltiness, resulting in a poor saltiness increase effect.

[0004] Therefore, there is an urgent need to provide a method for preparing a salt-reducing and salt-increasing system with excellent system dispersion stability and salt-reducing and salt-increasing effects. Summary of the invention

[0005] The object of the present invention is to provide a salt-reducing and salt-increasing system with excellent system dispersion stability and salt-reducing and salt-increasing effects and a preparation method thereof.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides a method for preparing a phospholipid polymer-based gel oil salt-reducing and salt-increasing system, comprising the following steps:

[0008] The vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglyceride fatty acid ester and the phospholipid containing phosphatidylcholine are mixed and then subjected to a self-assembly reaction to obtain a gel oil;

[0009] The gel grease is mixed with NaCl nano-micron crystals to obtain a phospholipid polymer-based gel grease salt reduction and salt increase system.

[0010] Preferably, the vegetable oil containing unsaturated fatty acids includes one or more of high oleic sunflower oil, linseed oil, soybean oil, corn oil, olive oil, peanut oil, rapeseed oil, grapeseed oil and hazelnut oil.

[0011] Preferably, the spicy extract comprises one or more of Litsea cubeba oleoresin, Zanthoxylum bungeanum oleoresin, Zanthoxylum bungeanum essence, hydroxy α-sanshool, hydroxy β-sanshool, hydroxy γ-sanshool, black pepper oleoresin, piperine, pepper oil, capsicum oleoresin and capsaicin.

[0012] Preferably, the phosphatidylcholine-containing phospholipids include one or more of soybean lecithin, sunflower lecithin, egg yolk lecithin and soybean modified lecithin.

[0013] Preferably, the mass ratio of the vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglyceride fatty acid ester and the phospholipid containing phosphatidylcholine is (75-79.5):(0.5-5):(6-9):(1-4).

[0014] Preferably, the temperature of the self-assembly reaction is 0 to 25° C., and the time of the self-assembly reaction is 10 to 50 min.

[0015] Preferably, the particle size of the NaCl nano-micron crystals is 100 nm to 100 μm.

[0016] Preferably, the method for preparing the NaCl nano-micron crystals comprises: shearing and dispersing edible alcohol to obtain pretreated alcohol; mixing the pretreated alcohol with a sodium chloride aqueous solution and then crystallizing to obtain NaCl nano-micron crystals.

[0017] Preferably, the pretreated alcohol is mixed with the sodium chloride aqueous solution for less than 2 seconds.

[0018] The present invention also provides a phospholipid polymer-based gel oil salt reduction and saltiness increase system prepared by the preparation method described in the above technical solution, comprising gel oil and a spicy extract and NaCl nano-micron crystals dispersed in the gel oil.

[0019] The invention provides a method for preparing a phospholipid polymer-based gel oil salt reduction and salt increase system, comprising the following steps: mixing vegetable oil containing unsaturated fatty acids, a spicy extract, monoglycerol fatty acid esters and a phospholipid containing phosphatidylcholine, and performing a self-assembly reaction to obtain a gel oil; and mixing the gel oil with NaCl nano-micron crystals to obtain a phospholipid polymer-based gel oil salt reduction and salt increase system. The present invention utilizes vegetable oil containing unsaturated fatty acids, monoglyceride fatty acid esters and phospholipids containing phosphatidylcholine to undergo self-assembly reaction to form gel grease, and uses the gel grease as a carrier of a spicy extract and NaCl nano-micron crystals, thereby improving the stability of the salt-reducing and salt-increasing system, and enabling the spicy extract to be rapidly released in the oral cavity under the action of saliva, thereby solving the problems of poor stability of spicy substances and slow rapid release in the oral cavity, and solving the problems of easy moisture absorption, agglomeration, and uneven distribution of NaCl nano-micron crystals when sprayed on the surface of food; and the spicy extract and the saltiness of the NaCl nano-micron crystals produce an interactive salt-increasing effect, thereby improving the salt-reducing and salt-increasing effect; and when the salt-reducing and salt-increasing system is applied, due to the presence of the gel grease, the adhesion of the NaCl nano-micron crystals on the surface of a solid matrix and the salt-reducing reliability can be increased, thereby reducing the loss of NaCl, and thereby improving the salt-reducing and salt-increasing effect. The results of the embodiments show that the phospholipid polymer-based gel oil salt-reducing and salt-increasing system prepared by the present invention has excellent dispersibility, and on the 0th day and the 12th day, the sodium ion concentration in the system remains almost consistent, and has excellent stability; the results measured by the gLMS intensity scaling method show that the saltiness of the phospholipid polymer-based gel oil salt-reducing and salt-increasing system prepared by the present invention can reach 29, and the maximum saltiness increase percentage is 56.9%, which has excellent salt-reducing and salt-increasing effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a SEM image of the commercially available salt used in Comparative Example 1 of the present invention;

[0021] Figure 2 This is a SEM image of NaCl nano-micron crystals prepared in Example 1 of the present invention;

[0022] Figure 3 This is a particle size distribution diagram of NaCl nano-micron crystals prepared in Example 1 of the present invention;

[0023] Figure 4 This is the sodium ion concentration stability curve of the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 1 of the present invention;

[0024] Figure 5 This is the sodium ion concentration stability curve of the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 2 of the present invention;

[0025] Figure 6The distribution of NaCl nano-micron crystals in the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0026] The present invention provides a method for preparing a phospholipid polymer-based gel oil salt-reducing and salt-increasing system, comprising the following steps:

[0027] The vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglyceride fatty acid ester and the phospholipid containing phosphatidylcholine are mixed and then subjected to a self-assembly reaction to obtain a gel oil;

[0028] The gel grease is mixed with NaCl nano-micron crystals to obtain a phospholipid polymer-based gel grease salt reduction and salt increase system.

[0029] In the present invention, unless otherwise specified, the reagents used in the present invention are all commercially available products well known to those skilled in the art.

[0030] The invention mixes vegetable oil containing unsaturated fatty acids, spicy extract, monoglyceride fatty acid ester and phospholipid containing phosphatidylcholine, and then performs self-assembly reaction to obtain gel grease.

[0031] In the present invention, the vegetable oil containing unsaturated fatty acids preferably includes one or more of high oleic sunflower oil, linseed oil, soybean oil, corn oil, olive oil, peanut oil, rapeseed oil, grape seed oil and hazelnut oil, and is more preferably high oleic sunflower oil. In the present invention, the vegetable oil containing unsaturated fatty acids contains unsaturated fatty acids, which promotes the preparation of stable gel oil; when the vegetable oil containing unsaturated fatty acids is of the above type, it has a higher content of oleic acid; wherein, the monounsaturated fatty acid of high oleic sunflower oil, i.e., the content of oleic acid can reach more than 70%, and having a higher content of oleic acid is more conducive to promoting the formation of stable gel oil.

[0032] In the present invention, the spicy extract preferably includes one or more of Litsea cubeba oleoresin, Zanthoxylum bungeanum oleoresin, Zanthoxylum bungeanum essence, hydroxy α-sanshool, hydroxy β-sanshool, hydroxy γ-sanshool, black pepper oleoresin, piperine, pepper oil, capsicum oleoresin and capsaicin, and more preferably Litsea cubeba oleoresin. In the present invention, the spicy extract has a spicy feeling, and can interact with the saltiness of NaCl nano-micron crystals to increase saltiness through a spicy-salty feeling; when the spicy extract is of the above type, it has a strong spicy feeling.

[0033] In the present invention, the monoglycerol fatty acid ester is used as a gelling agent, and can undergo a self-assembly reaction under the action of the vegetable oil containing unsaturated fatty acids and the phospholipid containing phosphatidylcholine to form a gelled oil.

[0034] In the present invention, the phospholipid containing phosphatidylcholine preferably includes one or more of soybean lecithin, sunflower lecithin, egg yolk lecithin and soybean modified phospholipids, and more preferably soybean lecithin. In the present invention, the phosphatidylcholine in the phospholipid containing phosphatidylcholine can promote the formation of stable gel oil, and phospholipids can be used as oral emulsifiers. On the one hand, it can promote the self-emulsification of saliva and promote saltiness. On the other hand, it can promote sodium ions to pass through the cell membrane of taste cells faster, thereby achieving a stronger salty taste perception; when the phospholipid containing phosphatidylcholine is of the above type, it is rich in phosphatidylcholine.

[0035] The present invention does not particularly limit the method for mixing the vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglycerol fatty acid ester and the phospholipid containing phosphatidylcholine. The mixing method well known to those skilled in the art can be used to evenly mix the above components to form a mixed solution. In the present invention, the method for mixing the vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglycerol fatty acid ester and the phospholipid containing phosphatidylcholine is preferably: the vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglycerol fatty acid ester and the phospholipid containing phosphatidylcholine are stirred at 80°C for 3h to obtain a mixed solution.

[0036] In the present invention, the mass ratio of the vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglycerol fatty acid ester and the phospholipid containing phosphatidylcholine is preferably (75-79.5):(0.5-5):(6-9):(1-4), and more preferably (75-77.5):(2.5-5):6:4. In the present invention, when the mass ratio of the vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglycerol fatty acid ester and the phospholipid containing phosphatidylcholine is within the above range, the vegetable oil containing unsaturated fatty acids, the monoglycerol fatty acid ester and the phospholipid containing phosphatidylcholine can be fully reacted, which is conducive to the formation of a stable gel oil.

[0037] In the present invention, the temperature of the self-assembly reaction is preferably 0 to 25°C, more preferably 4°C; the time of the self-assembly reaction is 10 to 50 minutes, more preferably 20 to 30 minutes. In the present invention, when the temperature and time of the self-assembly reaction are within the above ranges, the self-assembly reaction can be fully promoted to form a network-like gel grease. The present invention does not specifically limit the device for the self-assembly reaction, and any device that is well known to those skilled in the art and can provide the above temperature range can be used. In the present invention, the device for the self-assembly reaction is preferably a refrigerator.

[0038] After obtaining the gel grease, the present invention mixes the gel grease with NaCl nano-micron crystals to obtain a phospholipid polymer-based gel grease salt reduction and saltiness increase system.

[0039] In the present invention, the mass ratio of the spicy extract to the NaCl nano-micron crystals in the gel oil is preferably (0.5-5):(2-5), and more preferably 1:1. In the present invention, when the mass ratio of the spicy extract to the NaCl nano-micron crystals in the gel oil is within the above range, the NaCl nano-micron crystals can be dispersed in the gel oil and interact with the spicy extract, which is more conducive to the spicy-salty taste interaction with the spicy extract.

[0040] In the present invention, the particle size of the NaCl nano-micron crystals is preferably 100 nm to 100 μm, more preferably 100 nm to 10 μm. In the present invention, when the particle size of the NaCl nano-micron crystals is within the above range, the NaCl crystals are nano-micron crystals with a smaller particle size, which can produce an enhanced salty sensation due to the smaller crystal particle size and increased dissolution rate in saliva under the condition of equal amount of NaCl.

[0041] In the present invention, the method for preparing the NaCl nano-micron crystals preferably comprises: shearing and dispersing edible alcohol to obtain pretreated alcohol; mixing the pretreated alcohol with a sodium chloride aqueous solution and then crystallizing to obtain NaCl nano-micron crystals.

[0042] The present invention preferably performs shear dispersion on the edible alcohol to obtain the pretreated alcohol. The present invention can cavitate the edible alcohol by performing shear dispersion on the edible alcohol.

[0043] In the present invention, the purity of the edible alcohol is preferably 95 to 99.9%. In the present invention, when the concentration of the edible alcohol is within the above range, it is more conducive to promoting the crystallization of NaCl.

[0044] In the present invention, the rotation speed of the shear dispersion is preferably 5000-13000rpm / min, more preferably 13000rpm / min, and the time of the shear dispersion is preferably more than 5s, more preferably 5s. In the present invention, when the rotation speed and time of the shear dispersion are in the above range, the edible alcohol can be fully cavitated. The present invention has no special limitation on the shear dispersion device, and a shear dispersion device well known to those skilled in the art can be used. In the present invention, the shear dispersion device is preferably a high-speed shear disperser.

[0045] After obtaining the pretreated alcohol, the present invention preferably mixes the pretreated alcohol with a sodium chloride aqueous solution and then crystallizes to obtain NaCl nano-micron crystals. In the present invention, after the pretreated alcohol is cavitated, it is mixed with a sodium chloride aqueous solution to increase the nucleation efficiency, reduce the size of the NaCl crystal nucleus, and thus help reduce the particle size of the NaCl crystals.

[0046] In the present invention, the concentration of the sodium chloride aqueous solution is preferably 40 to 200 g / L, more preferably 100 to 150 g / L. In the present invention, when the concentration of the sodium chloride aqueous solution is within the above range, it is possible to prevent the problem of sodium chloride precipitation in the solution caused by too high a concentration of the sodium chloride aqueous solution, or a low yield of NaCl crystals caused by too low a concentration of the sodium chloride aqueous solution, thereby being more conducive to obtaining NaCl nano-micron crystals with a narrower particle size distribution.

[0047] In the present invention, when the concentration of the sodium chloride aqueous solution is 200 g / L, the mass ratio of the pretreated alcohol to the sodium chloride aqueous solution is preferably 2:1 to 10:1, more preferably 5:1 to 10:1. In the present invention, when the mass ratio of the pretreated alcohol to the sodium chloride aqueous solution is within the above range, the NaCl crystallization nucleation rate can be increased, which is beneficial to reduce the particle size of the NaCl crystals.

[0048] In the present invention, the time for mixing the pretreated alcohol and the sodium chloride aqueous solution is preferably less than 2s. In the present invention, when the time for mixing the pretreated alcohol and the sodium chloride aqueous solution is within the above range, the pretreated alcohol and the sodium chloride aqueous solution are mixed quickly, which can increase the NaCl crystallization nucleation rate and reduce the particle size of the NaCl crystals.

[0049] In the present invention, the crystallization temperature is preferably 20 to 30°C, more preferably 25°C; the crystallization time is preferably 90s to 24h, more preferably 12 to 24h. In the present invention, when the crystallization temperature and time are within the above ranges, the sodium chloride in the sodium chloride aqueous solution can be fully crystallized to form NaCl nano-micron crystals.

[0050] After the crystallization is completed, the present invention preferably filters and dries the system obtained after the crystallization to obtain NaCl nano-micron crystals. The present invention does not specifically limit the method of filtering and drying, and the operation method of filtering and drying well known to those skilled in the art can be used. In the present invention, the drying temperature is preferably room temperature. The present invention does not specifically limit the drying time, and the solid obtained by filtration can be dried.

[0051] The present invention has no special restrictions on the method of mixing the gel grease with the NaCl nano-micron crystals, as long as the NaCl nano-micron crystals can be fully dispersed in the gel grease. In the present invention, the method of mixing the gel grease with the NaCl nano-micron crystals preferably includes: after mixing the gel grease with the NaCl nano-micron crystals, first high-speed stirring, low-speed stirring and second high-speed stirring are performed in sequence. In the present invention, the rotation speed of the first high-speed stirring and the second high-speed stirring is preferably 1132rpm / min, and the time of the first high-speed stirring and the second high-speed stirring is preferably 1min; the rotation speed of the low-speed stirring is preferably 60rpm / min, and the time of the low-speed stirring is preferably 30s. The present invention has no special restrictions on the devices of the first high-speed stirring, the low-speed stirring and the second high-speed stirring, and the devices well known to those skilled in the art can achieve the above parameters. In the present invention, the devices of the first high-speed stirring and the second high-speed stirring are preferably electric egg beaters, and the low-speed stirring is preferably manual stirring with a glass rod. The present invention makes the NaCl nano-micron crystals fully and evenly dispersed in the gel grease through high-speed stirring, and the places that are not easy to stir with high-speed stirring can be mixed by low-speed stirring. In the present invention, when the gel grease and the NaCl nano-micron crystals are mixed in the above method, the gel grease and the NaCl nano-micron crystals can be mixed more evenly, and the NaCl nano-micron crystals can be evenly dispersed in the gel grease.

[0052] The method provided by the present invention prepares gel grease first, then mixes NaCl nano-micron crystals with the gel grease, and uses the gel grease as a carrier to disperse the spicy extract and the NaCl nano-micron crystals, thereby improving the stability of the salt-reducing and salt-increasing system and improving the agglomeration problem of the NaCl nano-micron crystals.

[0053] The present invention also provides a phospholipid polymer-based gel oil salt reduction and salt enhancement system prepared by the preparation method described in the above technical solution. In the present invention, the phospholipid polymer-based gel oil salt reduction and salt enhancement system comprises gel oil and a spicy extract and NaCl nano-micron crystals dispersed in the gel oil.

[0054] In the present invention, the mass ratio of the spicy extract to the NaCl nano-micron crystals is preferably (0.5-5):(2-5), and more preferably 1: 1. In the present invention, when the mass ratio of the spicy extract to the NaCl nano-micron crystals is within the above range, the spicy taste and the salty taste of NaCl can be more obviously interacted, thereby facilitating the effect of reducing salt and increasing saltiness.

[0055] The present invention does not specifically limit the mass ratio of the gel oil, the spicy extract and the NaCl nano-micron crystals, and can be adjusted as needed. In the present invention, the mass ratio of the gel oil, the spicy extract and the NaCl nano-micron crystals is preferably (60-100): (0.5-5): (2-5), and more preferably (80-90): (2-5): (3-5). In the present invention, when the mass ratio of the gel oil, the spicy extract and the NaCl nano-micron crystals is within the above range, it is more conducive to the spicy extract and the NaCl nano-micron crystals to be fully dispersed in the gel oil.

[0056] The phospholipid polymer-based gel oil salt reduction and salt enhancement system provided by the present invention can make NaCl nano-micron crystals evenly distributed in the gel oil; wherein, the gel oil serves as a carrier of the spicy extract and the NaCl nano-micron crystals, can improve the stability of the salt reduction and salt enhancement system, and can also make the spicy extract quickly released in the oral cavity under the action of saliva, thereby solving the problems of poor stability of the spicy substance and slow rapid release in the oral cavity; and the spicy extract and the saltiness of the NaCl nano-micron crystals produce an interactive salt enhancement effect, thereby improving the salt reduction and salt enhancement effect; the present invention uses the gel oil as a carrier to evenly distribute the NaCl nano-micron crystals in the gel oil, thereby improving the agglomeration problem of the NaCl nano-micron crystals; and when the salt reduction and salt enhancement system is applied, the adhesion of the NaCl nano-micron crystals on the surface of the solid matrix and the salt reduction reliability can be increased, the loss of NaCl can be reduced, thereby improving the salt reduction and salt enhancement effect.

[0057] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0058] Example 1

[0059] A method for preparing a phospholipid polymer-based gel oil salt-reducing and salt-increasing system, comprising the following steps:

[0060] (1) A method for preparing NaCl nano-micron crystals, comprising the following steps:

[0061] Processing edible alcohol with a purity of more than 95% using a high-speed shear disperser at a speed of 13000 rpm / min for 5 seconds to obtain pretreated alcohol;

[0062] The pretreated alcohol is mixed with a sodium chloride aqueous solution with a concentration of 200 g / L at a mass ratio of 10:1, and the mixing speed is less than 2 s. After mixing, the mixture is crystallized at 25° C. for 24 hours, and the crystals are dried at room temperature to obtain NaCl nano-micron crystals.

[0063] (2) 75 g of vegetable oil containing unsaturated fatty acids (high oleic acid sunflower oil), 5 g of spicy extract (Litsea cubeba oleoresin), 6 g of monoglycerol fatty acid ester and 4 g of phospholipid containing phosphatidylcholine (soybean lecithin) were stirred at 80° C. for 3 h, and then placed in a refrigerator at 4° C. for 20 min to perform a self-assembly reaction to obtain a gel oil;

[0064] The gel fat was mixed with 5 g of the NaCl nano-micron crystals prepared in step (1), and then stirred with an electric whisk for 1 min at a speed of 1132 rpm / min, and then manually stirred with a glass rod for 30 s, and finally stirred again with an electric whisk for 1 min at a speed of 1132 rpm / min to obtain a phospholipid polymer-based gel fat salt-reducing and salt-increasing system;

[0065] Among them, the mass ratio of vegetable oil containing unsaturated fatty acids, spicy extract, monoglyceride fatty acid ester and phospholipids containing phosphatidylcholine is 75:5:6:4, and the mass ratio of spicy extract to NaCl nano-micron crystals is 5:5.

[0066] Example 2

[0067] A method for preparing a phospholipid polymer-based gel oil salt-reducing and salt-increasing system, comprising the following steps:

[0068] 77.5 g of vegetable oil containing unsaturated fatty acids (high oleic sunflower oil), 2.5 g of spicy extract (Litsea cubeba oleoresin), 6 g of monoglycerol fatty acid ester and 4 g of phospholipid containing phosphatidylcholine (soybean lecithin) were stirred at 80°C for 3 h, and then placed in a refrigerator at 4°C for 20 min to perform a self-assembly reaction to obtain a gel oil;

[0069] The gel fat was mixed with 5 g of the NaCl nano-micron crystals prepared in step (1) of Example 1, and then stirred with an electric whisk for 1 min at a speed of 1132 rpm / min, and then manually stirred with a glass rod for 30 s, and finally stirred again with an electric whisk for 1 min at a speed of 1132 rpm / min to obtain a phospholipid polymer-based gel fat salt-reducing and salt-increasing system;

[0070] Among them, the mass ratio of vegetable oil containing unsaturated fatty acids, spicy extract, monoglyceride fatty acid ester and phospholipids containing phosphatidylcholine is 77.5:2.5:6:4, the mass ratio of spicy extract to NaCl nano-micron crystals is 2.5:5; the mass ratio of gel oil, spicy extract and NaCl nano-micron crystals is 77.5:2.5:5.

[0071] Comparative Example 1

[0072] A method for preparing a salt-reducing and salt-increasing system, comprising the following steps:

[0073] (1) Grind commercially available salt and pass it through a 60-mesh sieve to obtain NaCl powder;

[0074] (2) 80 g of vegetable oil containing unsaturated fatty acids (high oleic sunflower oil), 10 g of monoglyceride and 5 g of NaCl powder obtained in step (1) were mixed, and then stirred with an electric whisk for 1 min at a speed of 1132 rpm / min, then manually stirred with a glass rod for 30 s, and finally stirred again with an electric whisk for 1 min at a speed of 1132 rpm / min to obtain a salt-reducing and salt-increasing system;

[0075] Among them, the mass ratio of vegetable oil containing unsaturated fatty acids, monoglyceride fatty acid ester and NaCl powder is 80:10:5.

[0076] Comparative Example 2

[0077] A method for preparing a salt-reducing and salt-increasing system, comprising the following steps:

[0078] (1) Grind the salt and pass it through a 60-mesh sieve to obtain NaCl powder;

[0079] (2) 80 g of vegetable oil containing unsaturated fatty acids (high oleic sunflower oil), 4 g of soybean lecithin, 6 g of monoglyceride fatty acid ester and 5 g of NaCl powder obtained in step (1) were mixed, first stirred with an electric whisk for 1 min at a speed of 1132 rpm / min, then manually stirred with a glass rod for 30 s, and finally stirred again with an electric whisk for 1 min at a speed of 1132 rpm / min to obtain a salt-reducing and salt-increasing system;

[0080] Among them, the mass ratio of vegetable oil containing unsaturated fatty acids, soybean lecithin, monoglyceride fatty acid ester and NaCl powder is 80:4:6:5.

[0081] Comparative Example 3

[0082] A method for preparing a salt-reducing and salt-increasing system, comprising the following steps:

[0083] 80 g of vegetable oil containing unsaturated fatty acids (high oleic sunflower oil), 4 g of soybean lecithin, 6 g of monoglycerol fatty acid ester and 5 g of NaCl nano-micron crystals obtained in step (1) of Example 1 were mixed, and then stirred with an electric egg beater for 1 min at a speed of 1132 rpm / min, then manually stirred with a glass rod for 30 s, and finally stirred again with an electric egg beater for 1 min at a speed of 1132 rpm / min to obtain a salt-reducing and salt-increasing system;

[0084] Among them, the mass ratio of vegetable oil containing unsaturated fatty acids, soybean lecithin, monoglyceride fatty acid ester and NaCl nano-micron crystals is 80:4:6:5.

[0085] Test Example 1

[0086] (1) The commercially available salt was observed using a scanning electron microscope, and the SEM image of the commercially available salt was obtained as follows: Figure 1 As shown, the NaCl nano-micron crystals prepared in step (1) of Example 1 were observed, and the SEM image of the NaCl nano-micron crystals was obtained as shown in Figure 2 As shown. Figure 1 and Figure 2 It can be seen that the size of the NaCl nano-micron crystals prepared in Example 1 of the present invention is much smaller than that of commercially available salt.

[0087] The NaCl nano-micron crystals prepared in step (1) of Example 1 were tested using a particle size analyzer to obtain a particle size distribution diagram of the NaCl nano-micron crystals as shown in FIG. Figure 3 As shown. Figure 3 It can be seen that the particle size of the NaCl nano-micron crystals prepared in Example 1 of the present invention mainly ranges from 100 nm to 10 μm. Figure 2 and Figure 3 It can be seen that the particle size of the NaCl nano-micron crystals prepared by the method provided by the present invention is micrometer and nanometer level, which can significantly reduce the particle size of the NaCl crystals.

[0088] Test Example 2

[0089] The upper layer of the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 1 was sampled at time points of 0d, 3d, 6d, 9d, and 12d, and the concentration of sodium ions was measured after the points were taken. The specific steps were as follows: when sampling at each time point, one point was taken on each side, 2g was taken at each point, and the sample was dissolved in a 50mL beaker with 35mL of pure water, and stirred with a glass rod for 1min to fully dissolve it. After stirring, the sodium ion concentration was measured with a sodium ion electrode to obtain the sodium ion concentration stability curve of the phospholipid polymer-based gel oil salt reduction and salt increase system as shown in FIG. Figure 4 As shown;

[0090] The above method was used to sample and measure the sodium ion concentration in the lower layer of the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 1, and the sodium ion concentration stability curve of the phospholipid polymer-based gel oil salt reduction and salt increase system was obtained as shown in FIG. Figure 4 shown.

[0091] from Figure 4 It can be seen that the sodium ion concentrations of the upper and lower layers of the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 1 remain almost the same at different days, thus confirming that the NaCl nano-micron crystals can be stably suspended in the gel using the gel oil as a carrier, and the sodium ion concentrations of the upper and lower layers remain almost unchanged. This shows that the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 1 of the present invention has excellent stability.

[0092] Test Example 3

[0093] The sodium ion concentration stability curve of the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 2 was tested using the method of Test Example 3. Figure 5 As shown. Figure 5 It can be seen that the sodium ion concentrations of the upper and lower layers of the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 1 are almost consistent at different days, thus confirming that the NaCl nano-micron crystals can be stably suspended in the gel using the gel oil as a carrier, and the sodium ion concentrations of the upper and lower layers remain almost unchanged. This shows that the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 2 of the present invention has excellent stability.

[0094] Test Example 4

[0095] The distribution of NaCl nano-micron crystals in the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Example 1 was observed using an environmental scanning electron microscope. Figure 6 As shown. Figure 6 It can be seen that the NaCl nano-micron crystals are uniformly dispersed in the gel grease, and the agglomeration of the NaCl nano-micron crystals is inhibited.

[0096] Test Example 5

[0097] Sensory evaluation of salt reduction and salt reduction of the phospholipid polymer-based gel oil salt reduction and salt increase system prepared in Examples 1 to 2 and the salt reduction and salt increase system prepared in Comparative Examples 1 to 3:

[0098] (1) Preparation of taste evaluation samples

[0099] The phospholipid polymer-based gel oil salt-reducing and salt-increasing systems prepared in Examples 1 to 2 and the salt-reducing and salt-increasing systems prepared in Comparative Examples 1 to 3 were distributed and aspirated using a sterile syringe with a specification of 1 mL, and the aspirated amount was 1 mL. After preparation, they were stored in a refrigerator at 4° C. for future use.

[0100] (2) Sensory evaluation

[0101] Twelve evaluators who had no recent cold, were in good health, were sensitive to salty taste and had experience in sensory analysis were selected for the experiment. The gLMS intensity scale method was used to measure the saltiness intensity of the five salt reduction and saltiness increase systems. The test was repeated for two rounds and statistically analyzed using the variance analysis method. The results are shown in Table 1:

[0102] Table 1 Variance analysis and saltiness scores of different salt reduction and saltiness increase systems

[0103]

[0104]

[0105] As can be seen from Table 1, there is a significant difference in the saltiness between Comparative Example 1 and Comparative Example 2, which proves that soy lecithin plays a role in reducing salt and increasing saltiness in this system. It is preliminarily verified that soy lecithin, on the one hand, promotes the self-emulsification of saliva to form an oil-in-water emulsion and increase the concentration of sodium ions, and on the other hand, promotes the permeability of sodium ions in taste cells, and perceives the salty taste more quickly.

[0106] Comparing the salinity of Comparative Example 3 with that of Comparative Example 2, it is proved that the reduction in the particle size of NaCl nano-micron crystals has the effect of increasing salinity.

[0107] The comparison of the saltiness of Example 2 and Example 1 proves the sensory interaction between Litsea cubeba oleoresin and NaCl, and compared with the first three systems, it is the best formula for reducing salt and increasing saltiness.

[0108] The present invention can improve the dispersibility and stability of NaCl nano-micron crystals by preparing a phospholipid polymer-based gel oil salt reduction and salt enhancement system, and can also achieve the rapid release of the spicy extract in the oral cavity, increase the synergistic salt enhancement effect with NaCl, and can be used for food salt reduction; the present invention can increase the adhesion of NaCl on the surface of solid food and reduce loss due to the presence of gel oil through the phospholipid polymer-based gel oil salt reduction and salt enhancement system, and exert the best salt reduction effect. Therefore, the method provided by the present invention can obtain a salt reduction and salt enhancement system with excellent system dispersion stability and salt reduction and salt enhancement effect.

[0109] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a phospholipid polymer-based gel oil salt reduction and salt increase system, comprising the following steps: The vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglyceride fatty acid ester and the phospholipid containing phosphatidylcholine are mixed and then subjected to a self-assembly reaction to obtain a gel oil; The gel grease is mixed with NaCl nano-micron crystals to obtain a phospholipid polymer-based gel grease salt reduction and salt increase system; The spicy extract is Litsea cubeba oleoresin; The particle size of the NaCl nano-micron crystals is 100nm to 100μm; The method for preparing the NaCl nano-micron crystals comprises: shearing and dispersing edible alcohol to obtain pretreated alcohol; mixing the pretreated alcohol with a sodium chloride aqueous solution and crystallizing the mixture to obtain NaCl nano-micron crystals; The shear dispersion speed is 5000-13000 rpm / min, and the shear dispersion time is more than 5 s; The pretreated alcohol and the sodium chloride aqueous solution are mixed for less than 2 seconds.

2. The preparation method according to claim 1, characterized in that: The vegetable oil containing unsaturated fatty acids includes one or more of high oleic sunflower oil, linseed oil, soybean oil, corn oil, olive oil, peanut oil, rapeseed oil, grapeseed oil and hazelnut oil.

3. The preparation method according to claim 1, characterized in that: The phosphatidylcholine-containing phospholipids include one or more of soybean lecithin, sunflower lecithin, egg yolk lecithin and soybean modified lecithin.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the vegetable oil containing unsaturated fatty acids, the spicy extract, the monoglyceride fatty acid ester and the phospholipid containing phosphatidylcholine is (75-79.5):(0.5-5):(6-9):(1-4).

5. The preparation method according to claim 1, characterized in that: The temperature of the self-assembly reaction is 0-25° C., and the time of the self-assembly reaction is 10-50 min.

6. The phospholipid polymer-based gel oil salt reduction and salt increase system prepared by the preparation method according to any one of claims 1 to 5 comprises gel oil and a spicy extract and NaCl nano-micron crystals dispersed in the gel oil.

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