Instant edible salt as well as preparation method and application thereof

Abstract

The invention provides instant edible salt and a preparation method and application thereof, and belongs to the technical field of seasonings, and the preparation method comprises the following steps: weighing sodium chloride, mannitol and cane sugar, adding into water, and uniformly stirring to obtain a first mixed solution; adding ethanol into the mixed solution to obtain a second mixed solution; and crystallizing and granulating the second mixed solution to obtain the instant edible salt. The mixed solution of the sodium chloride, the mannitol and the cane sugar is adopted to prepare the edible salt, water and ethyl alcohol are adopted as solvents, dendritic edible salt crystals can be obtained after evaporative crystallization, the dendritic edible salt is high in dissolution speed, the taste bud detection time can be greatly shortened, the usage amount of the sodium chloride can be reduced under the same salty taste level, and the production cost is reduced. Therefore, the purpose of reducing salt of food is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of condiments, and in particular to instant edible salt and a preparation method and application thereof. Background Art

[0002] Salt is a condiment widely used in the food industry and in people's daily lives. Excessive intake of sodium chloride, its main ingredient, increases the risk of hypertension, gastric cancer, stroke and other diseases. Studies have shown that the physical properties of sodium chloride, such as particle size, shape, and spatial structure, affect the salty taste perception in the mouth. Improving the structure of sodium chloride can increase its dissolution rate and diffusion efficiency in the mouth, achieving the effect of reducing salt without reducing saltiness, which is an effective way to reduce sodium chloride intake.

[0003] The appearance of table salt is generally white tetragonal crystals. Its crystal morphology is affected by many factors, not only by the crystal lattice structure, crystallization thermodynamics and crystal growth kinetics, but also by the mass transfer and heat transfer between the solution and the crystal. At present, there are reports of adding modification additives to sodium chloride solution to obtain sodium chloride crystals of different crystal forms such as dendrites, needles and columns, but it is mainly achieved in the laboratory through low-temperature evaporation crystallization, with low production efficiency and difficult to be applied in industry. Summary of the invention

[0004] In view of the technical problems existing in the background technology, the present application provides instant edible salt and its preparation method and application, aiming to solve the technical problems that the production efficiency of sodium chloride crystals with different crystal forms such as dendritic, needle-shaped, columnar, etc. is low and difficult to carry out industrial application.

[0005] In a first aspect, the present invention provides a method for preparing instant edible salt, comprising the following steps: S1. Weigh sodium chloride, mannitol and sucrose, add them into water and stir evenly to obtain a first mixed solution; S2, adding ethanol to the mixed solution to obtain a second mixed solution; S3, crystallizing and granulating the second mixed solution to obtain instant edible salt.

[0006] In the technical solution of the embodiment of the present application, adding mannitol to the sodium chloride solution can increase the viscosity of the mixed solution and reduce the migration rate of sodium ions in the solution, thereby preparing edible salt with a lower particle size. The addition of mannitol and sucrose can induce the sodium chloride crystals to transform from tetrahedral to dendritic; adding ethanol to the mixed solution, the solubility of sodium chloride in ethanol and water is different, and in the vacuum crystallization tank, ethanol and water evaporate rapidly in a short time, which will cause the solubility of sodium chloride to change rapidly, thereby causing the sodium chloride to form irregular crystals.

[0007] Preferably, in parts by mass, step S1 comprises 75-90 parts of sodium chloride, 5-10 parts of mannitol, 5-10 parts of sucrose and 200-250 parts of water.

[0008] Preferably, in parts by mass, 40 to 80 parts of ethanol are added in step S2.

[0009] Preferably, the conditions for crystallization and granulation in step S3 are: heating the second mixed solution to 70-80° C. and spraying it into a vacuum crystallization tank.

[0010] Preferably, the temperature in the vacuum crystallization tank is 80-100°C.

[0011] Preferably, the vacuum degree in the vacuum crystallization tank is 660-750 mmHg column.

[0012] Preferably, the discharge from the vacuum crystallization tank is further dried, and the moisture content of the instant edible salt after drying is ≤2%.

[0013] Preferably, the vacuum crystallization tank includes a vacuum tank and a discharge tank, the discharge tank is located at the bottom of the vacuum tank, a rotating nozzle is provided in the vacuum tank, a first vacuum valve is provided on the vacuum tank, a discharge valve is provided at the junction of the vacuum tank and the discharge tank, and a second vacuum valve is provided on the discharge tank.

[0014] In a second aspect, an embodiment of the present application provides an instant edible salt prepared using the above method.

[0015] The third method, the embodiment of the present application provides a use of instant edible salt, which is suitable for dry sprinkle and cold food.

[0016] Different from the existing technical solutions, the beneficial effects of this application include: 1. In the present application, a mixed solution of sodium chloride, mannitol and sucrose is used to prepare edible salt, and water and ethanol are used as solvents. Dendritic edible salt crystals can be obtained after evaporation and crystallization. The dendritic edible salt dissolves quickly, which can greatly shorten the taste bud detection time. The amount of sodium chloride used can be reduced while maintaining the same saltiness level, thereby achieving the purpose of reducing salt in food.

[0017] 2. The present application adopts a vacuum crystallization tank to prepare edible salt, which can quickly produce edible salt crystals, and compared with granulation methods such as spray drying, the edible salt product can maintain a dendritic crystal shape.

[0018] The above description is only an overview of the technical solution of the present application. In order to more clearly understand the technical means of the present application, it can be implemented in accordance with the contents of the specification. In order to make the above and other purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solution of the present application, the following is a brief introduction to the drawings used in the present application. Obviously, the drawings described below are only some embodiments of the present application, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0020] Figure 1 It is a schematic diagram of the structure of the vacuum crystallization tank in the embodiment of the present application.

[0021] Description of reference numerals: 1. Vacuum tank; 2. Discharge tank; 3. Rotating nozzle; 4. First vacuum valve; 5. Discharge valve; 6. Second vacuum valve. DETAILED DESCRIPTION

[0022] The following embodiments of the technical solution of the present application are described in detail in conjunction with the accompanying drawings. The following embodiments are only used to more clearly illustrate the technical solution of the present application, and are therefore only used as examples, and cannot be used to limit the scope of protection of the present application.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by technicians in the technical field to which this application belongs; the terms used herein are only for the purpose of describing specific embodiments and are not intended to limit this application; the terms "including" and "having" in the specification and claims of this application and the above-mentioned figure descriptions and any variations thereof are intended to cover non-exclusive inclusions.

[0024] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present application. The appearance of the phrase in various locations in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0025] In the description of the embodiments of the present application, the term "multiple" refers to more than two (including two). Similarly, "multiple groups" refers to more than two groups (including two groups), and "multiple pieces" refers to more than two pieces (including two pieces).

[0026] At present, there have been reports on adding modification additives to sodium chloride solutions to obtain sodium chloride crystals of different crystal forms such as dendritic, needle-shaped, and columnar. However, this is mainly achieved in the laboratory through low-temperature evaporation crystallization, with low production efficiency and difficulty in industrial application.

[0027] In order to solve the technical problem that sodium chloride crystals with different crystal forms such as dendritic, needle-shaped, and columnar are difficult to use in industrial applications due to low production efficiency, the present application provides an instant edible salt and a preparation method and application thereof, wherein the edible salt is prepared using a mixed solution of sodium chloride, mannitol, and sucrose, and water and ethanol are used as solvents. Dendritic edible salt crystals can be obtained after evaporation and crystallization. The dendritic edible salt has a fast dissolution rate and can significantly shorten the taste bud detection time. While maintaining the same saltiness level, the amount of sodium chloride used can be reduced by more than 50%, thereby achieving the purpose of reducing salt in food.

[0028] In a first aspect, the present invention provides a method for preparing instant edible salt, comprising the following steps: S1. Weigh sodium chloride, mannitol and sucrose, add them into water and stir evenly to obtain a first mixed solution; S2, adding ethanol to the mixed solution to obtain a second mixed solution; S3, crystallizing and granulating the second mixed solution to obtain instant edible salt.

[0029] In the technical solution of the embodiment of the present application, adding mannitol to the sodium chloride solution can increase the viscosity of the mixed solution and reduce the migration rate of sodium ions in the solution, thereby preparing edible salt with a lower particle size. The addition of mannitol and sucrose can induce the sodium chloride crystals to transform from tetrahedral to dendritic; adding ethanol to the mixed solution, the solubility of sodium chloride in ethanol and water is different, and in the vacuum crystallization tank, ethanol and water evaporate rapidly in a short time, which will cause the solubility of sodium chloride to change rapidly, thereby causing the sodium chloride to form irregular crystals.

[0030] Preferably, in parts by mass, step S1 comprises 75-90 parts of sodium chloride, 5-10 parts of mannitol, 5-10 parts of sucrose and 200-250 parts of water.

[0031] Preferably, in parts by mass, 40 to 80 parts of ethanol are added in step S2.

[0032] Preferably, the conditions for crystallization and granulation in step S3 are: heating the second mixed solution to 70-80° C. and spraying it into a vacuum crystallization tank.

[0033] Preferably, the temperature in the vacuum crystallization tank is 80-100°C.

[0034] Preferably, the vacuum degree in the vacuum crystallization tank is 660-750 mmHg column.

[0035] Preferably, the discharge from the vacuum crystallization tank is further dried, and the moisture content of the instant edible salt after drying is ≤2%.

[0036] Preferably, the vacuum crystallization tank includes a vacuum tank 1 and a discharge tank 2, the discharge tank 2 is located at the bottom of the vacuum tank 1, a rotating nozzle 3 is provided in the vacuum tank 1, a first vacuum valve 4 is provided on the vacuum tank 1, a discharge valve 5 is provided at the junction of the vacuum tank 1 and the discharge tank 2, and a second vacuum valve 6 is provided on the discharge tank 2.

[0037] In the technical solution of the embodiment of the present application, Figure 1 As shown, the second mixed liquid is sprayed into the vacuum tank 1 through the rotating nozzle 3. The second mixed liquid becomes fine droplets under the action of the rotating nozzle 3. The water and ethanol in the droplets evaporate rapidly in the vacuum tank 1 to form dendrite-shaped sodium chloride crystals that fall into the bottom of the vacuum tank 1. The second vacuum valve 6 is opened to make the pressure in the discharge tank 2 consistent with that in the vacuum tank 1. The discharge valve 5 is opened to allow the sodium chloride crystals to fall into the discharge tank 2.

[0038] In a second aspect, an embodiment of the present application provides an instant edible salt prepared using the above method.

[0039] The third method, the embodiment of the present application provides a use of instant edible salt, which is suitable for dry sprinkle and cold food.

[0040] Some specific embodiments are listed below. It should be noted that the embodiments described below are exemplary and are only used to explain the present application, and should not be construed as limiting the present application. If specific techniques or conditions are not specified in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. The reagents or instruments used without specifying the manufacturer are all conventional products that can be obtained commercially.

[0041] 1. Preparation method Example 1 A method for preparing instant salt comprises the following steps: S1, weigh 90 parts of sodium chloride, 5 parts of mannitol, 10 parts of sucrose and 200 parts of water, add them into water and stir evenly to obtain a first mixed solution; S2, adding 80 parts of ethanol to the mixed solution to obtain a second mixed solution; S3. Heat the second mixed liquid to 70-80°C and spray it into a vacuum crystallization tank. The temperature in the vacuum crystallization tank is 80°C and the vacuum degree in the tank is 750 mmHg to obtain instant edible salt. The output from the vacuum crystallization tank is then dried. The moisture content of the instant edible salt after drying is ≤2%.

[0042] Example 2 A method for preparing instant salt comprises the following steps: S1, weigh 75 parts of sodium chloride, 10 parts of mannitol, 5 parts of sucrose and 250 parts of water, add them into water and stir evenly to obtain a first mixed solution; S2, adding 40 parts of ethanol to the mixed solution to obtain a second mixed solution; S3. Heat the second mixed liquid to 70-80°C and spray it into a vacuum crystallization tank. The temperature in the vacuum crystallization tank is 100°C and the vacuum degree in the tank is 660 mmHg to obtain instant edible salt. The output from the vacuum crystallization tank is then dried. The moisture content of the instant edible salt after drying is ≤2%.

[0043] Comparative Example 1 The difference between Comparative Example 1 and Example 2 is that mannitol is not added in Comparative Example 1, and the other steps are the same as those in Example 2.

[0044] Comparative Example 2 The difference between Comparative Example 2 and Example 2 is that no sucrose is added in Comparative Example 2, and the other steps are the same as those in Example 2.

[0045] Comparative Example 3 The difference between Comparative Example 3 and Example 2 is that no ethanol is added in Comparative Example 3, and the other steps are the same as those in Example 2.

[0046] 2. Test Method Test method for salt dissolution rate: Take 10g of salt sample, place it in a transparent glass cup, add 100mL of water into the cup, stir with a stirrer at room temperature and pressure, and the stirring speed is 300 r / min. After the salt is completely dissolved, record the dissolution time. Dissolution rate = 10 / dissolution time (g / min).

[0047] III. Analysis of test results of various embodiments and comparative examples The dissolution rate of the salts prepared in Examples 1-2 and Comparative Examples 1-3 was tested. The test results are shown in Table 1 below.

[0048] Table 1 Dissolution rate of salt in Examples 1-2 and Comparative Examples 1-4

[0049] As can be seen from Table 1, the salt prepared according to the method in Example 2 has the fastest dissolution rate, which is about twice that of ordinary salt. The dissolution rates of the salt in Comparative Examples 1 to 3 are lower than those in Examples 1 and 2, indicating that the simultaneous addition of mannitol, sucrose and ethanol during the preparation of salt can achieve the fastest dissolution rate, thereby significantly shortening the taste bud detection time and reducing the amount of salt used while maintaining the same saltiness level.

[0050] It should be noted that the present application is not limited to the above-mentioned embodiments. The above-mentioned embodiments are only examples, and the embodiments having the same structure as the technical idea and exerting the same effect within the scope of the technical solution of the present application are all included in the technical scope of the present application. In addition, without departing from the scope of the main purpose of the present application, various modifications that can be thought of by those skilled in the art to the embodiments and other methods of combining some of the constituent elements in the embodiments are also included in the scope of the present application.

Claims

1. A method for preparing instant edible salt, characterized in that: The steps include: S1. Weigh sodium chloride, mannitol and sucrose, add them into water and stir evenly to obtain a first mixed solution; S2, adding ethanol to the mixed solution to obtain a second mixed solution; S3, crystallizing and granulating the second mixed solution to obtain instant edible salt.

2. The method for preparing instant edible salt according to claim 1, characterized in that: In terms of weight, step S1 includes 75-90 parts of sodium chloride, 5-10 parts of mannitol, 5-10 parts of sucrose and 200-250 parts of water.

3. The method for preparing instant edible salt according to claim 1, characterized in that: In terms of weight, 40 to 80 parts of ethanol are added in step S2.

4. The method for preparing instant edible salt according to claim 1, characterized in that: The conditions for crystallization and granulation in step S3 are: heating the second mixed solution to 70-80° C. and spraying it into a vacuum crystallization tank.

5. The method for preparing instant edible salt according to claim 4, characterized in that: The temperature in the vacuum crystallization tank is 80-100°C.

6. The method for preparing instant edible salt according to claim 4, characterized in that: The vacuum degree in the vacuum crystallization tank is 660-750 mmHg column.

7. The method for preparing instant edible salt according to claim 4, characterized in that: The material discharged from the vacuum crystallization tank is then dried, and the moisture content of the instant edible salt after drying is ≤2%.

8. The method for preparing instant edible salt according to claim 4, characterized in that: The vacuum crystallization tank comprises a vacuum tank (1) and a discharge tank (2), wherein the discharge tank (2) is located at the bottom of the vacuum tank (1), a rotating nozzle (3) is provided in the vacuum tank (1), a first vacuum valve (4) is provided on the vacuum tank (1), a discharge valve (5) is provided at the junction of the vacuum tank (1) and the discharge tank (2), and a second vacuum valve (6) is provided on the discharge tank (2).

9. An instant edible salt, characterized in that: The method is prepared by any one of claims 1 to 8.

10. The use of instant edible salt according to claim 9, characterized in that: Suitable for dry sprinkles and cold dishes.

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