A slow-release edible salt and a method for preparing the same

Abstract

The application provides a slow-release edible salt and a preparation method thereof, and the slow-release edible salt comprises salt particles and a slow-release layer wrapped on the surface of the salt particles; the slow-release layer is prepared from the following raw materials in parts by weight: 100 parts of water, 3-10 parts of an emulsifier, 0.5-3 parts of sodium citrate, 4-10 parts of glutamine peptide, 0.5-1.0 parts of water-soluble soybean polysaccharide and 0.01-0.05 parts of tea polyphenol; the slow-release edible salt provided by the application is wrapped with a slow-release layer on the surface of the salt particles, so that the release area of the salt is reduced, the release speed of the salt is reduced, the release of the salt is retarded, and the slow-release effect of the salt is ensured; meanwhile, the glutamine peptide in the slow-release edible salt provided by the application can enhance the perception of salty taste by human taste buds, so that the intake of the edible salt is reduced.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a slow-release edible salt and its preparation method. Background Technology

[0002] Salt is an essential seasoning in human life, not only maintaining various bodily functions but also enhancing the flavor of dishes and stimulating appetite. However, with the continuous improvement of living standards and the increasing awareness of health and wellness, its use has become less common.

[0003] Salt, as a seasoning, is not only a physiological necessity for humans but also essential for flavoring in cooking. Its properties determine that it plays a role in both the human body and seasoning, a role that no other flavor—sour, bitter, sweet, or spicy—can replace. Dumplings and steamed buns are both filled foods made with dough, traditional foods in northern China, and staples for entertaining guests during festivals. When using vegetables like chives or cabbage as fillings, adding salt causes the juices to seep out, making the filling thinner. This makes the edges of the dough prone to getting oily and watery, preventing it from sealing properly and causing them to crack during steaming or boiling.

[0004] Therefore, providing a slow-release salt that reduces the release rate of salt, enhances the inhibition of salt release, ensures the slow-release effect of salt, and prevents excessive salt intake is a current research hotspot. Summary of the Invention

[0005] In view of this, this application provides a slow-release edible salt with a slow-release effect that reduces the release of juice from fillings.

[0006] The present invention also provides a method for preparing the slow-release edible salt.

[0007] The objective of this invention is achieved through the following technical solution:

[0008] To achieve the above technical objectives, this application adopts the following technical solution:

[0009] In a first aspect, this application provides a slow-release edible salt, comprising salt granules and a slow-release layer coated on the surface of the salt granules; the slow-release layer is made from the following raw materials in parts by weight: 100 parts water, 3-10 parts emulsifier, 0.5-3 parts sodium citrate, 4-10 parts glutamine peptide, 0.5-1.0 parts water-soluble soybean polysaccharide, and 0.01-0.05 parts tea polyphenols.

[0010] Preferably, the emulsifier is formed by emulsifying an oil containing a hydrophobic functional component.

[0011] Preferably, the oil includes fish oil containing hydrophobic functional components, which are composed of DHA, EPA, astaxanthin, diterpenols, linseed oil, or fucoxanthin.

[0012] Preferably, glutamine peptides are obtained from gluten protein through enzymatic hydrolysis and drying.

[0013] Preferably, the enzyme is an alkaline protease.

[0014] Preferably, the gluten protein is one or more of glutenin and gliadin.

[0015] Preferably, the salt granules refer to lake salt or well salt with a particle size of 0.2-1.5 mm.

[0016] Preferably, the water-soluble soybean polysaccharide has a total polysaccharide content of ≥80%, a relative molecular weight of 270 kDa, a pH value of 6-8, and an average molecular weight of 900,000-1,100,000.

[0017] Secondly, this application provides a method for preparing the slow-release edible salt as described in any of the preceding claims, comprising the following steps:

[0018] S1. Add emulsifier, sodium citrate, glutamine peptide, water-soluble soybean polysaccharide and tea polyphenols to water to obtain a mixed solution;

[0019] S2. Spray the mixture solution onto the stirred salt granules, then dry them to obtain slow-release edible salt.

[0020] Preferably, the drying temperature in step S2 is 40-70℃.

[0021] The beneficial effects of this application are as follows:

[0022] First, the slow-release edible salt provided by the present invention has a slow-release layer coated on the surface of the salt particles, which can reduce the release area of ​​the salt, reduce the release rate of the salt, strengthen the inhibition effect on the release of the salt, and ensure the slow-release effect of the salt.

[0023] Secondly, the glutamine peptide in the slow-release edible salt provided by this invention can enhance the human taste buds' perception of saltiness, thereby reducing the intake of edible salt.

[0024] Third, the method for preparing slow-release edible salt in this invention ensures that the raw materials are mixed evenly and become a whole with the edible salt, resulting in high uniformity. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0026] This application provides a slow-release edible salt, including salt granules and a slow-release layer coated on the surface of the salt granules;

[0027] The sustained-release layer is made from the following raw materials in parts by weight: 100 parts water, 3-10 parts emulsifier, 0.5-3 parts sodium citrate, 4-10 parts glutamine peptide, 0.5-1.0 parts water-soluble soybean polysaccharide, and 0.01-0.05 parts tea polyphenols.

[0028] Specifically, within this range, slow-release salt can achieve the effect of increasing saltiness while avoiding excessive intake by the human body.

[0029] In this embodiment of the invention, the water is deionized water.

[0030] In this embodiment of the invention, the salt particles refer to lake salt or well salt, which are pure in color, free of impurities, and have heavy metal content that meets the standards for table salt, with a particle size of 0.2-1.5 mm.

[0031] In this embodiment of the invention, the emulsifier is formed by emulsifying an oil containing a hydrophobic functional component; wherein the oil includes fish oil containing a hydrophobic functional component, which is composed of DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), astaxanthin, diterpenol, linseed oil or fucoxanthin.

[0032] Specifically, the addition of emulsifiers helps to encapsulate salt particles, resulting in better sustained-release performance.

[0033] In this embodiment of the invention, glutamine peptide is obtained from gluten protein through enzymatic hydrolysis and drying.

[0034] Preferably, the enzyme is an alkaline protease; the enzymatic hydrolysis temperature is 40-45℃, the enzymatic hydrolysis time is 4-6h, and after enzymatic hydrolysis, the product is dried at 50-80℃ to obtain glutamine peptide powder.

[0035] Preferably, the gluten protein is one or more of glutenin and gliadin; compared with non-gluten protein, gluten protein has more glutamine peptides, is easier to enzymatically hydrolyze, and has a higher content.

[0036] Specifically, using granulated salt as a matrix and glutamine peptides as a saltiness enhancer, the sodium intake of edible salt can be reduced while maintaining the same saltiness. Umami substances can enhance the sensitivity of the human body to salty taste receptors. When umami substances are used together with sodium chloride, the human taste buds can be enhanced to perceive saltiness.

[0037] In this embodiment of the invention, the total polysaccharide content of the water-soluble soybean polysaccharide is ≥80%, the relative molecular weight is 270kDa, the pH value is 6-8, and the average molecular weight is 900,000-1,100,000.

[0038] Meanwhile, this application provides a method for preparing slow-release edible salt, comprising the following steps:

[0039] S1. Add emulsifier, sodium citrate, glutamine peptide, water-soluble soybean polysaccharide and tea polyphenols to water to obtain a mixed solution;

[0040] S2. Spray the mixture solution onto the stirred salt granules, then dry them to obtain slow-release edible salt.

[0041] Preferably, the drying temperature in step S2 is 40-70℃.

[0042] Because the content of emulsifiers, sodium citrate, glutamine peptides, water-soluble soybean polysaccharides, and tea polyphenols is relatively low compared to edible salt granules, uneven mixing is likely to occur. Furthermore, due to factors such as the bulk density, particle size, flowability, and adhesion of the additives, they cannot effectively integrate with the edible salt, easily leading to stratification and non-uniformity, which in turn results in reduced efficacy after consumption. Therefore, this application sprays the slow-release layer into the edible salt raw material in liquid form to increase uniformity and ensure salinity.

[0043] The present application will be further described below through specific embodiments.

[0044] Examples 1-3

[0045] A slow-release edible salt includes salt granules and a slow-release layer coated on the surface of the salt granules;

[0046] The sustained-release layer is made from the following raw materials in parts by weight: water, emulsifier, sodium citrate, glutamine peptide, water-soluble soybean polysaccharide, and tea polyphenols. The amounts of each component are shown in Table 1.

[0047] The method for preparing this slow-release edible salt includes the following steps:

[0048] S1. Add emulsifier, sodium citrate, glutamine peptide, water-soluble soybean polysaccharide and tea polyphenols to water to obtain a mixed solution;

[0049] S2. Grind the salt granules and put them into a mixing tank and stir. Spray the mixture solution onto the stirred salt granules and then dry them to obtain slow-release edible salt.

[0050] Table 1. Preparation of each raw material component in the sustained-release layer (unit: parts by mass)

[0051] water emulsifier Sodium citrate glutamine peptide Water-soluble soybean polysaccharides Tea polyphenols Example 1 100 8 2 6 0.8 0.03 Example 2 100 6 2 6 0.8 0.03 Example 3 100 8 2 10 0.8 0.03 Comparative Example 0 0 0 0 0 0

[0052] In Examples 1-3, the ratio of edible salt to the slow-release layer was 100:3.

[0053] Comparative Example 1

[0054] A type of edible salt, sourced from lake salt produced by Shandong Salt Industry Group Co., Ltd.

[0055] Sustained-release test evaluation:

[0056] The slow-release edible salts prepared in Examples 1-3 were used as experimental groups 1-3, and the lake salt from Shandong Salt Industry Group Co., Ltd. was used as the blank control group. 10g of each salt was added to 1L of water at different temperatures and stirred for 1min. The dissolution of the salt and the volume of salt accumulation were observed. The results are shown in Table 2.

[0057] Table 2 Results of sustained-release test

[0058]

[0059]

[0060] As can be seen from Table 2, the degree of slow release of edible salt in Examples 1-3 is higher than that in the comparative example. This indicates that the slow-release edible salt provided by the present invention has a slow-release layer coated on the surface of the salt particles, which can reduce the release area of ​​the salt, reduce the release rate of the salt, strengthen the inhibition effect on the release of the salt, and ensure the slow-release effect of the salt.

[0061] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention.

Claims

1. A slow release edible salt, characterized in that, The slow-release edible salt comprises salt particles and a slow-release layer coated on the surface of the salt particles, wherein the slow-release layer is prepared from the following raw materials: water 100 parts, emulsifier 3-10 parts, sodium citrate 0.5-3 parts, glutamine peptide 4-10 parts, water-soluble soybean polysaccharide 0.5-1.0 parts, and tea polyphenol 0.01-0.05 parts. The emulsifier is emulsified from oil containing hydrophobic functional components, and the oil includes fish oil containing hydrophobic functional components, and the hydrophobic functional components are DHA, EPA, astaxanthin, diterpene alcohol or fucoxanthin.

2. The slow release edible salt as claimed in claim 1, wherein, The glutamine peptide is obtained by enzymolysis and drying of gluten protein.

3. The slow release edible salt as claimed in claim 2, wherein, The enzyme is alkaline protease.

4. The slow release edible salt as claimed in claim 2, wherein, The gluten protein is one or more of wheat gluten and gliadin.

5. The slow release edible salt as claimed in claim 1, wherein, The salt particles refer to lake salt or well salt, and the particle size is 0.2-1.5 mm.

6. The slow release edible salt as claimed in claim 1, wherein, The water-soluble soybean polysaccharide has a total polysaccharide content of ≥80%, a relative molecular weight of 270 kDa, a pH value of 6-8, and an average molecular weight of 0.9-1.1 million.

7. A process for the preparation of a slow release edible salt as claimed in any one of claims 1 to 6, characterized in that, The method comprises the following steps: S1. Adding the emulsifier, sodium citrate, glutamine peptide, water-soluble soybean polysaccharide and tea polyphenol into water to obtain a mixture solution; S2. Spraying the mixture solution on the salt particles under stirring, and then drying to obtain the slow-release edible salt.

8. A process for the preparation of slow release edible salt as claimed in claim 7, wherein, The drying temperature in step S2 is 40-70°C.

Images