Low-sodium composite salt as well as preparation method and application thereof

Abstract

The invention relates to the technical field of low-sodium composite salts, in particular to a low-sodium composite salt as well as a preparation method and application thereof. According to the technical scheme, the fertilizer comprises the following raw materials in parts by weight: a sodium potassium salt base material group: 28-32 parts of sodium chloride and 22-26 parts of potassium chloride; a flavor synergistic group: 9 to 11 parts of sodium gluconate, 3 to 4 parts of L-arginine, 1.5 to 2.5 parts of L-alanine, and 1.8 to 2.2 parts of L-glutamic acid; the plant active component comprises the following components in parts by weight: 1.5-2.5 parts of garlic extract, 1.5-2.5 parts of onion extract, 0.8-1.5 parts of lotus leaf extract and 0.8-1.5 parts of green tea extract. According to the low-sodium composite salt disclosed by the invention, through a multi-dimensional synergistic effect, the comprehensive advantages of reducing sodium without reducing flavor, stably retaining active ingredients, and being strong in hot processing applicability and high in bioavailability are realized, and a brand new normal form is provided for the development of healthy sodium-reduced foods.

Description

Technical Field

[0001] The present invention relates to the technical field of low-sodium composite salts, in particular to a low-sodium composite salt and a preparation method and application thereof. Background Art

[0002] A high-sodium diet is a significant risk factor for chronic diseases such as hypertension, cardiovascular disease, and kidney disease, and has become a global public health concern. Developing low-sodium salt alternatives that reduce sodium intake while maintaining flavor and a better eating experience has become a research hotspot in food technology.

[0003] At present, the research and development of low-sodium salt is mainly achieved through two approaches: one is to partially replace sodium chloride with potassium chloride (usually the replacement ratio is 20%-50%), but a high proportion of potassium chloride will bring obvious bitterness and metallic taste, seriously affecting the palatability of the product; the second is to add flavor enhancers (such as monosodium glutamate, yeast extract, etc.) to mask the bitter taste, but the effect of a single synergistic ingredient is limited, and it is difficult to balance the contradiction between sodium reduction and flavor.

[0004] Furthermore, existing low-sodium salt products generally have a single function, focusing solely on reducing sodium content while lacking the ability to expand health benefits. Furthermore, due to their complex composition, some low-sodium compound salts are prone to problems such as unstable active ingredients, volatilization of flavoring substances, and moisture absorption and agglomeration during storage, limiting their industrial application. For example, volatile components in plant extracts (such as allicin and tea polyphenols) are susceptible to oxidation and degradation during processing and storage, leading to functional failure; amino acid flavoring substances are easily decomposed under high-temperature cooking conditions, affecting flavor persistence.

[0005] To address these issues, researchers have attempted to improve the overall performance of low-sodium salts through complex formula design and advanced processing technologies. For example, they have utilized the encapsulation effect of cyclodextrins to protect sensitive ingredients, employed microencapsulation technology to improve the sustained release of flavoring substances, or stabilized the system morphology through gel network structures. However, existing technologies have not fully exploited the synergistic effects between components. For example, the interaction mechanism between plant active ingredients and flavoring substances is unclear, and the compatibility of the components during processing is insufficiently regulated. As a result, there is still room for improvement in the product's sodium reduction efficiency, flavor harmony, and functional stability.

[0006] Therefore, the development of a low-sodium composite salt that can achieve significant sodium reduction, synergistically enhanced flavor, stable retention of active ingredients, and good processing and storage properties has important practical significance and application value. The present invention, through the scientific ratio of specific components and a multi-step collaborative process, constructs a composite salt system that combines sodium reduction, flavor enhancement, and functional stability, effectively solving the pain points of the prior art. Therefore, this application proposes a low-sodium composite salt, its preparation method, and application. Summary of the Invention

[0007] The purpose of the present invention is to address the problem in the background technology that the existing salt cannot have the characteristics of sodium reduction, flavor enhancement and functional stability, and to propose a low-sodium composite salt and its preparation method and application.

[0008] In a first aspect, the present invention provides a low-sodium composite salt comprising the following raw materials in parts by weight:

[0009] Sodium-potassium salt base material group: 28-32 parts of sodium chloride, 22-26 parts of potassium chloride;

[0010] Flavor synergistic group: sodium gluconate 9-11 parts, L-arginine 3-4 parts, L-alanine 1.5-2.5 parts, L-glutamic acid 1.8-2.2 parts;

[0011] Plant active group: 1.5-2.5 parts of garlic extract, 1.5-2.5 parts of onion extract, 0.8-1.5 parts of lotus leaf extract, 0.8-1.5 parts of green tea extract;

[0012] Stable synergistic group: 1.0-1.8 parts of hydroxypropylated β-cyclodextrin, 4-5 parts of sodium alginate, and 0.8-1.5 parts of sodium pyrophosphate;

[0013] Auxiliary function group: 3-4 parts of yeast extract, 0.8-1.2 parts of citric acid, 4-6 parts of maltodextrin;

[0014] Wherein, the garlic extract and onion extract are separated by Zn 2+ It mediates the formation of a thiosulfinate-quercetin complex, which is entrapped by a hydroxypropylated β-cyclodextrin molecule.

[0015] Optionally, in the plant active group, the allicin content of the garlic extract is ≥20%, the quercetin content of the onion extract is ≥8.5%, the nuciferine content of the lotus leaf extract is ≥10%, and the tea polyphenol content of the green tea extract is ≥60%.

[0016] Optionally, the degree of substitution of hydroxypropylated β-cyclodextrin in the stabilizing and synergistic group is 0.45-0.55.

[0017] Optionally, the flavor synergistic group comprises an ionic liquid eutectic structure formed by L-arginine and L-glutamic acid, and the eutectic particle size D50 is ≤20 μm.

[0018] In a second aspect, the present application provides a method for preparing the low-sodium composite salt described in the first aspect, comprising the following steps:

[0019] (1) Purification of onion extract: The onion extract was treated by gradient alcohol precipitation, specifically soaking in 35% to 45% ethanol for 1 to 3 hours, 55% to 65% ethanol for 1 to 3 hours, and 75% to 85% ethanol for 0.8 to 1.2 hours. After each alcohol precipitation step, the extract was centrifuged at 7800-8200 rpm for 8 to 12 minutes, and the precipitate was collected to obtain a product with a quercetin purity of ≥8.5%;

[0020] (2) Preparation of amino acid eutectic structure: L-arginine and L-glutamic acid were mixed in a 1:1 molar ratio, 10% to 14% citric acid solution was added as a cosolvent, and magnetic stirring was performed at 280-320 rpm at 68±2°C until a uniform transparent melt was formed. The melt was quenched to -18 to -22°C and solidified, and then ultrafinely ground to obtain an ionic liquid eutectic structure with a particle size D50 ≤ 20 μm;

[0021] (3) Construction of metal coordination complex: garlic extract and onion extract purified in step (1) were mixed in a mass ratio of 1:1.25-1:1.35, 0.14-0.16 mol / L zinc acetate solution was added, the pH of the system was adjusted to 5.8±0.2, and the system was placed in a 35-45 kHz ultrasonic field for 10-14 min to form Zn2 + bridged organic-inorganic hybrid complexes;

[0022] (4) Microfluidic bonding: Zn2 + The bridging complex solution was placed in a microfluidic reactor, the channel temperature was set at 45-55°C, the solution flow rate was set at 0.4-0.6 mL / min, and the solution residence time in the reactor was set at 8 minutes. The product at the reactor outlet was freeze-dried to obtain a microencapsulated powder with an encapsulation efficiency of ≥92%;

[0023] (5) Molecular encapsulation: hydroxypropylated β-cyclodextrin is mixed with the plant active group containing lotus leaf extract, green tea extract and the microencapsulated powder obtained in step (4) to prepare a mixed solution with a solid content of 12% to 18%. The mixed solution is placed in a pulsed electric field with a field strength of 16-20 kV / cm, a frequency of 100-140 Hz, and a duty cycle of 30% to 40%. The system temperature is maintained at 8-12°C and the treatment is carried out for 10-14 minutes to form a radially ordered encapsulation structure.

[0024] (6) Constructing a gel network: mixing a 3-5 wt% sodium alginate solution with a 1.0-1.4 wt% sodium pyrophosphate solution at 55-65°C, adding the product obtained in step (5) and a 0.06-0.08 mol / LCaCl2 solution to the mixed solution, and cooling the mixture to 3-5°C at a rate of 1-3°C / min to form a double-helix gel skeleton. The gel network has a cross-linking density of 14% to 16%, a reversible sol-gel transition characteristic in the temperature range of 80-120°C, a phase change enthalpy ΔH ≥ 35 J / g, and a hydroxypropylated β-cyclodextrin embedding rate ≥ 85%;

[0025] (7) mixing the components: uniformly mixing the sodium potassium salt base material group, sodium gluconate, L-alanine, the ionic liquid eutectic structure obtained in step (2), yeast extract, citric acid, maltodextrin, and the double helix gel skeleton obtained in step (6) to obtain a mixed wet material;

[0026] (8) Pulse vacuum drying: The mixed wet material obtained in step (7) is first subjected to microwave pretreatment at a power of 3-5 kW for 1-3 min; then vacuum drying is performed at a vacuum degree of -0.09 MPa to -0.10 MPa, with pulse switching at a cycle of 25-35 s. After drying, the final moisture content of the material is ≤2.0%, and the retention rate of heat-sensitive components is ≥95%;

[0027] (9) pH-responsive coating: a coating solution was prepared, wherein the coating solution had a formula of maltodextrin: hydrogenated phospholipid: calcium alginate = 7:1.5:1.5 (w / w), and 0.7% to 0.9% chitosan quaternary ammonium salt (degree of substitution 0.9) was added to the coating solution; the dried material obtained in step (8) was coated by fluidized bed bottom spray coating, the inlet air temperature was set to 46-50°C, and the coating weight gain was controlled to 4.5±0.5%.

[0028] Optionally, in step (2), the magnetic stirring time is 45 to 60 minutes, and the quenching rate is 10 to 15°C / min.

[0029] Optionally, in step (3), the pH is adjusted using a 0.1 mol / L hydrochloric acid solution, and the ultrasonic treatment power is 180 to 220 W.

[0030] Optionally, in step (8), the thickness of the material layer during microwave pretreatment is ≤3 cm, the vacuum drying temperature is ≤60°C, and the drying time is 60-90 min; in step (9), the coating liquid solvent is 70% ethanol aqueous solution, the atomization pressure of the fluidized bed bottom spray coating is 0.2-0.3 MPa, and the material temperature is controlled at 35-40°C.

[0031] Optionally, in step (7), a double planetary mixer is used for mixing, with a stirring speed of 50-80 rpm, a mixing temperature of 25±5° C., and a mixing time of 30 to 45 min.

[0032] In a third aspect, the present application provides an application of a low-sodium compound salt, such as the low-sodium compound salt described in the first aspect, which is applied to seasonings.

[0033] Compared with the prior art, this application has at least one of the following beneficial technical effects:

[0034] In terms of flavor regulation, the present invention enhances the activation efficiency of salty taste receptors through the ionic liquid eutectic structure formed by L-arginine and L-glutamic acid, making the low-sodium system have a salty feeling close to that of ordinary table salt, while eliminating the bitterness of potassium salt, achieving sodium reduction without reducing flavor.

[0035] Further in the stabilization of plant active ingredients, Zn2 + The mediated complex formation, the entrapment structure of hydroxypropylated β-cyclodextrin and the molecular-level barrier of the double-helix gel network work synergistically to significantly improve the integrity of heat-sensitive ingredients during processing and storage.

[0036] The double-helix gel system has self-repairing reversible phase change behavior in the range of 80-120°C, and the controlled release function is achieved by virtue of the high phase change enthalpy characteristics. The spatial positioning of the active substance is maintained under cooking heat shock, which expands the thermal processing applicability of the functional salt agent.

[0037] In terms of the delivery system, the synergistic design of pH-responsive coating and intestinal targeted release reduces the leakage rate of active ingredients in the acidic environment of the stomach, achieves intelligent burst release under alkaline conditions in the intestine, and significantly improves bioavailability.

[0038] The low-sodium composite salt of the present invention achieves the comprehensive advantages of reducing sodium without reducing flavor, stable retention of active ingredients, strong applicability for thermal processing and high bioavailability through multi-dimensional synergistic effects, providing a new paradigm for the development of healthy reduced-sodium foods. DETAILED DESCRIPTION

[0039] The following describes the embodiments of the present invention through specific examples. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments. The details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the following embodiments and features in the embodiments can be combined with each other unless they conflict.

[0040] Example 1

[0041] Low-sodium composite salt comprises the following raw materials in parts by weight:

[0042] Sodium-potassium salt base material group: 28 parts of sodium chloride, 22 parts of potassium chloride;

[0043] Flavor synergistic group: 9 parts of sodium gluconate, 3 parts of L-arginine, 1.5 parts of L-alanine, and 1.8 parts of L-glutamic acid. The ionic liquid eutectic structure formed by L-arginine and L-glutamic acid has a eutectic particle size D50 ≤ 20 μm.

[0044] Plant active ingredient group: 1.5 parts garlic extract, 1.5 parts onion extract, 0.8 parts lotus leaf extract, and 0.8 parts green tea extract; garlic extract: allicin content ≥ 20%, onion extract: quercetin content ≥ 8.5%, lotus leaf extract: nuciferine content ≥ 10%, and green tea extract: tea polyphenols content ≥ 60%;

[0045] Stable synergistic group: 1.0 part of hydroxypropylated β-cyclodextrin, 4 parts of sodium alginate, and 0.8 parts of sodium pyrophosphate, where the degree of substitution of the hydroxypropylated β-cyclodextrin is 0.45;

[0046] Auxiliary function group: 3 parts of yeast extract, 0.8 parts of citric acid, and 4 parts of maltodextrin;

[0047] Wherein, the garlic extract and onion extract are separated by Zn2 + It mediates the formation of a thiosulfinate-quercetin complex, which is entrapped by a hydroxypropylated β-cyclodextrin molecule.

[0048] The preparation method comprises the following steps:

[0049] (1) Purification of onion extract: The onion extract was treated by gradient alcohol precipitation, specifically soaking in 35% ethanol for 3 h, 55% ethanol for 3 h, and 85% ethanol for 1.2 h. After each alcohol precipitation, the extract was centrifuged at 7800 rpm for 8 min, and the precipitate was collected to obtain a product with a quercetin purity of ≥8.5%;

[0050] (2) Preparation of amino acid eutectic structure: L-arginine and L-glutamic acid were mixed in a 1:1 molar ratio, 10% citric acid solution was added as a co-solvent, and magnetic stirring was performed at 66°C and 280 rpm to form a uniform transparent melt. The magnetic stirring time was 45 min. The melt was quenched to -18°C and solidified, and then ultrafinely crushed at a quenching rate of 10°C / min to obtain an ionic liquid eutectic structure with a particle size D50 ≤ 20 μm.

[0051] (3) Construction of metal coordination complex: garlic extract and onion extract purified in step (1) were mixed in a mass ratio of 1:1.25, 0.14 mol / L zinc acetate solution was added, the pH of the system was adjusted to 5.6, 0.1 mol / L hydrochloric acid solution was used for pH adjustment, the system was placed in a 35 kHz ultrasonic field for 10 min, the ultrasonic treatment power was 180 W, and Zn was formed. 2+ bridged organic-inorganic hybrid complexes;

[0052] (4) Microfluidic bonding: Zn2 + The bridging complex solution was placed in a microfluidic reactor, the channel temperature was set at 45°C, the solution flow rate was set at 0.4 mL / min, and the solution residence time in the reactor was set to 8 minutes. The product at the reactor outlet was freeze-dried to obtain a microencapsulated powder with an encapsulation efficiency of ≥92%.

[0053] (5) Molecular encapsulation: hydroxypropylated β-cyclodextrin was mixed with the plant active group containing lotus leaf extract, green tea extract and the microencapsulated powder obtained in step (4) to prepare a mixed solution with a solid content of 12%. The mixed solution was placed in a pulsed electric field with a field strength of 16 kV / cm, a frequency of 100 Hz, and a duty cycle of 30%. The system temperature was maintained at 8°C for 10 minutes to form a radially ordered encapsulation structure.

[0054] (6) Constructing a gel network: 3 wt% sodium alginate solution and 1.0 wt% sodium pyrophosphate were mixed at 55°C, the product obtained in step (5) and 0.06 mol / LCaCl2 solution were added to the mixed solution, and the temperature was programmed to 3°C at a rate of 1°C / min to form a double-helix gel skeleton. The gel network had a cross-linking density of 14%, a reversible sol-gel transition characteristic in the temperature range of 80°C, a phase change enthalpy value ΔH ≥ 35 J / g, and a hydroxypropylated β-cyclodextrin embedding rate ≥ 85%;

[0055] (7) Mixing the components: uniformly mix the sodium potassium salt base material group, sodium gluconate, L-alanine, the ionic liquid eutectic structure obtained in step (2), yeast extract, citric acid, maltodextrin, and the double-helix gel skeleton obtained in step (6), and mix them using a double planetary mixer at a stirring speed of 50 rpm, a mixing temperature of 20° C., and a mixing time of 30 min to obtain a mixed wet material;

[0056] (8) Pulse vacuum drying: The mixed wet material obtained in step (7) is first subjected to microwave pretreatment at a power of 3 kW and a treatment time of 1 min; then vacuum drying is performed at a vacuum degree of -0.09 MPa, with pulse switching at a cycle of 25 s. After drying, the final moisture content of the material is ≤2.0%, and the retention rate of heat-sensitive components is ≥95%. The thickness of the material layer during microwave pretreatment is ≤3 cm, the vacuum drying temperature is ≤60°C, and the drying time is 60 min;

[0057] (9) pH-responsive coating: a coating solution is prepared, wherein the coating solution formula is maltodextrin: hydrogenated phospholipid: calcium alginate = 7:1.5:1.5 (w / w), and 0.7% chitosan quaternary ammonium salt (degree of substitution 0.9) is added to the coating solution; the dried material obtained in step (8) is coated by fluidized bed bottom spray coating, the air inlet temperature is set to 46°C, the coating weight gain is controlled to 4.0%, the coating solution solvent is 70% ethanol aqueous solution, the atomization pressure of the fluidized bed bottom spray coating is 0.2 MPa, and the material temperature is controlled at 35°C to obtain a low-sodium composite salt.

[0058] Example 2

[0059] Low-sodium composite salt comprises the following raw materials in parts by weight:

[0060] Sodium-potassium salt base material group: 30 parts of sodium chloride, 24 parts of potassium chloride;

[0061] Flavor synergistic group: 10 parts sodium gluconate, 3.5 parts L-arginine, 2 parts L-alanine, 2 parts L-glutamic acid, L-arginine and L-glutamic acid form an ionic liquid eutectic structure with a eutectic particle size D50 ≤ 20 μm;

[0062] Plant active ingredient group: 2 parts garlic extract, 2 parts onion extract, 1.15 parts lotus leaf extract, and 1.15 parts green tea extract; garlic extract: allicin content ≥ 20%, onion extract: quercetin content ≥ 8.5%, lotus leaf extract: nuciferine content ≥ 10%, and green tea extract: tea polyphenols content ≥ 60%;

[0063] Stable synergistic group: 1.4 parts of hydroxypropylated β-cyclodextrin, 4.5 parts of sodium alginate, and 1.15 parts of sodium pyrophosphate, where the degree of substitution of the hydroxypropylated β-cyclodextrin is 0.5;

[0064] Auxiliary function group: 3.5 parts of yeast extract, 1.0 parts of citric acid, and 5 parts of maltodextrin;

[0065] Wherein, the garlic extract and onion extract are separated by Zn2 + It mediates the formation of a thiosulfinate-quercetin complex, which is entrapped by a hydroxypropylated β-cyclodextrin molecule.

[0066] The preparation method comprises the following steps:

[0067] (1) Purification of onion extract: The onion extract was treated by gradient alcohol precipitation, specifically soaking in 40% ethanol for 2 h, 60% ethanol for 2 h, and 80% ethanol for 1 h. After each alcohol precipitation, the extract was centrifuged at 8000 rpm for 10 min, and the precipitate was collected to obtain a product with a quercetin purity of ≥8.5%;

[0068] (2) Preparation of amino acid eutectic structure: L-arginine and L-glutamic acid were mixed in a 1:1 molar ratio, 12% citric acid solution was added as a cosolvent, and magnetic stirring was performed at 68°C and 300 rpm to form a homogeneous transparent melt. The magnetic stirring time was 52 min. The melt was quenched to -20°C and solidified, and then ultrafinely ground at a quenching rate of 12°C / min to obtain an ionic liquid eutectic structure with a particle size D50 ≤ 20 μm.

[0069] (3) Construction of metal coordination complex: garlic extract and onion extract purified in step (1) were mixed in a mass ratio of 1:1.3, 0.15 mol / L zinc acetate solution was added, the pH of the system was adjusted to 5.8, 0.1 mol / L hydrochloric acid solution was used for pH adjustment, the system was placed in a 40 kHz ultrasonic field for 12 min, the ultrasonic treatment power was 200 W, and Zn2 + bridged organic-inorganic hybrid complexes;

[0070] (4) Microfluidic bonding: Zn2 + The bridging complex solution was placed in a microfluidic reactor, the channel temperature was set at 50°C, the solution flow rate was set at 0.5 mL / min, and the solution residence time in the reactor was set at 8 minutes. The product at the reactor outlet was freeze-dried to obtain a microencapsulated powder with an encapsulation efficiency of ≥92%.

[0071] (5) Molecular encapsulation: Hydroxypropylated β-cyclodextrin was mixed with the plant active group containing lotus leaf extract, green tea extract and the microencapsulated powder obtained in step (4) to prepare a mixed solution with a solid content of 15%. The mixed solution was placed in a pulsed electric field with a field strength of 18 kV / cm, a frequency of 120 Hz, and a duty cycle of 35%. The system temperature was maintained at 10°C and the treatment was carried out for 12 minutes to form a radially ordered encapsulation structure.

[0072] (6) Constructing a gel network: 4 wt% sodium alginate solution and 1.2 wt% sodium pyrophosphate were mixed at 60°C, the product obtained in step (5) and 0.07 mol / LCaCl2 solution were added to the mixed solution, and the temperature was programmed to 4°C at a rate of 2°C / min to form a double-helix gel skeleton. The gel network had a cross-linking density of 15%, a reversible sol-gel transition characteristic in the temperature range of 100°C, a phase change enthalpy value ΔH ≥ 35 J / g, and a hydroxypropylated β-cyclodextrin embedding rate ≥ 85%;

[0073] (7) Mixing the components: uniformly mix the sodium potassium salt base material group, sodium gluconate, L-alanine, the ionic liquid eutectic structure obtained in step (2), yeast extract, citric acid, maltodextrin, and the double-helix gel skeleton obtained in step (6), and mix them using a double planetary mixer at a stirring speed of 65 rpm, a mixing temperature of 25° C., and a mixing time of 37.5 min to obtain a mixed wet material;

[0074] (8) Pulse vacuum drying: The mixed wet material obtained in step (7) is first subjected to microwave pretreatment at a power of 4 kW and a treatment time of 2 min; then vacuum drying is performed at a vacuum degree of -0.095 MPa, with pulse switching at a cycle of 30 s. After drying, the final moisture content of the material is ≤2.0%, and the retention rate of heat-sensitive components is ≥95%. The thickness of the material layer during microwave pretreatment is ≤3 cm, the vacuum drying temperature is ≤60°C, and the drying time is 75 min;

[0075] (9) pH-responsive coating: a coating solution is prepared, wherein the coating solution formula is maltodextrin: hydrogenated phospholipid: calcium alginate = 7:1.5:1.5 (w / w), and 0.8% chitosan quaternary ammonium salt (degree of substitution 0.9) is added to the coating solution; the dried material obtained in step (8) is coated by fluidized bed bottom spray coating, the air inlet temperature is set to 48°C, the coating weight gain is controlled to 4.5%, the coating solution solvent is 70% ethanol aqueous solution, the atomization pressure of the fluidized bed bottom spray coating is 0.25 MPa, and the material temperature is controlled at 37.5°C to obtain a low-sodium composite salt.

[0076] Example 3

[0077] Low-sodium composite salt comprises the following raw materials in parts by weight:

[0078] Sodium-potassium salt base material group: 32 parts of sodium chloride, 26 parts of potassium chloride;

[0079] Flavor synergistic group: sodium gluconate 11 parts, L-arginine 4 parts, L-alanine 2.5 parts, L-glutamic acid 2.2 parts, L-arginine and L-glutamic acid form an ionic liquid eutectic structure with a eutectic particle size D50 ≤ 20 μm;

[0080] Plant active ingredient group: 2.5 parts garlic extract, 2.5 parts onion extract, 1.5 parts lotus leaf extract, and 1.5 parts green tea extract; garlic extract: allicin content ≥ 20%, onion extract: quercetin content ≥ 8.5%, lotus leaf extract: nuciferine content ≥ 10%, green tea extract: tea polyphenols content ≥ 60%;

[0081] Stable synergistic group: 1.8 parts of hydroxypropylated β-cyclodextrin, 5 parts of sodium alginate, and 1.5 parts of sodium pyrophosphate, where the degree of substitution of the hydroxypropylated β-cyclodextrin is 0.55;

[0082] Auxiliary function group: 4 parts of yeast extract, 1.2 parts of citric acid, and 6 parts of maltodextrin;

[0083] Wherein, the garlic extract and onion extract are separated by Zn 2+ It mediates the formation of a thiosulfinate-quercetin complex, which is entrapped by a hydroxypropylated β-cyclodextrin molecule.

[0084] The preparation method comprises the following steps:

[0085] (1) Purification of onion extract: The onion extract was treated by gradient alcohol precipitation, specifically soaking in 45% ethanol for 1 hour, 65% ethanol for 1 hour, and 85% ethanol for 0.8 hours. After each alcohol precipitation, the extract was centrifuged at 8200 rpm for 12 minutes, and the precipitate was collected to obtain a product with a quercetin purity of ≥8.5%;

[0086] (2) Preparation of amino acid eutectic structure: L-arginine and L-glutamic acid were mixed in a 1:1 molar ratio, 14% citric acid solution was added as a cosolvent, and magnetic stirring was performed at 70°C and 320 rpm to form a homogeneous transparent melt. The magnetic stirring time was 60 min. The melt was quenched to -22°C and solidified, and then ultrafinely crushed at a quenching rate of 15°C / min to obtain an ionic liquid eutectic structure with a particle size D50 ≤ 20 μm.

[0087] (3) Construction of metal coordination complex: garlic extract and onion extract purified in step (1) were mixed in a mass ratio of 1:1.35, 0.16 mol / L zinc acetate solution was added, the pH of the system was adjusted to 6, 0.1 mol / L hydrochloric acid solution was used for pH adjustment, the system was placed in a 45 kHz ultrasonic field for 14 min, the ultrasonic treatment power was 220 W, and Zn2 + bridged organic-inorganic hybrid complexes;

[0088] (4) Microfluidic bonding: Zn2 +The bridging complex solution was placed in a microfluidic reactor, the channel temperature was set at 55°C, the solution flow rate was set at 0.6 mL / min, and the solution residence time in the reactor was set to 8 minutes. The product at the reactor outlet was freeze-dried to obtain a microencapsulated powder with an encapsulation efficiency of ≥92%.

[0089] (5) Molecular encapsulation: Hydroxypropylated β-cyclodextrin was mixed with the plant active group containing lotus leaf extract, green tea extract and the microencapsulated powder obtained in step (4) to prepare a mixed solution with a solid content of 18%. The mixed solution was placed in a pulsed electric field with a field strength of 20 kV / cm, a frequency of 140 Hz, and a duty cycle of 40%. The system temperature was maintained at 12° C. and the treatment was carried out for 14 minutes to form a radially ordered encapsulation structure.

[0090] (6) Constructing a gel network: 5 wt% sodium alginate solution and 1.4 wt% sodium pyrophosphate were mixed at 65°C, the product obtained in step (5) and 0.08 mol / LCaCl2 solution were added to the mixed solution, and the temperature was programmed to 5°C at a rate of 3°C / min to form a double-helix gel skeleton. The gel network had a cross-linking density of 16%, a reversible sol-gel transition characteristic in the temperature range of 120°C, a phase change enthalpy value ΔH ≥ 35 J / g, and a hydroxypropylated β-cyclodextrin embedding rate ≥ 85%;

[0091] (7) Mixing the components: uniformly mix the sodium potassium salt base material group, sodium gluconate, L-alanine, the ionic liquid eutectic structure obtained in step (2), yeast extract, citric acid, maltodextrin, and the double-helix gel skeleton obtained in step (6), and mix them using a double planetary mixer at a stirring speed of 80 rpm, a mixing temperature of 30° C., and a mixing time of 45 min to obtain a mixed wet material;

[0092] (8) Pulse vacuum drying: The mixed wet material obtained in step (7) is first subjected to microwave pretreatment at a power of 5 kW and a treatment time of 3 min; then vacuum drying is performed at a vacuum degree of -0.10 MPa and pulse switching is performed at a cycle of 35 s. After drying, the final moisture content of the material is ≤2.0%, and the retention rate of heat-sensitive components is ≥95%. The thickness of the material layer during microwave pretreatment is ≤3 cm, the vacuum drying temperature is ≤60°C, and the drying time is 90 min;

[0093] (9) pH-responsive coating: a coating solution is prepared, wherein the coating solution formula is maltodextrin: hydrogenated phospholipid: calcium alginate = 7:1.5:1.5 (w / w), and 0.9% chitosan quaternary ammonium salt (degree of substitution 0.9) is added to the coating solution; the dried material obtained in step (8) is coated by fluidized bed bottom spray coating, the air inlet temperature is set to 50°C, the coating weight gain is controlled to 5%, the coating solution solvent is 70% ethanol aqueous solution, the atomization pressure of the fluidized bed bottom spray coating is 0.3 MPa, and the material temperature is controlled at 40°C to obtain a low-sodium composite salt.

[0094] Comparative Example 1: The only difference between this comparative example and Example 2 is that step 2 is omitted, and L-arginine and L-glutamic acid are directly physically mixed (no eutectic is formed).

[0095] Comparative Example 2: The only difference between this comparative example and Example 2 is that no zinc acetate solution is added in step 3, and the extracts are directly mixed.

[0096] Comparative Example 3: The only difference between this comparative example and Example 2 is that ordinary β-cyclodextrin (non-hydroxypropylated) is used in the stabilizing and synergistic group.

[0097] Comparative Example 4: The only difference between this comparative example and Example 2 is that the programmed cooling is omitted in step 6, and gelation is directly carried out at room temperature.

[0098] Performance verification experiments and data

[0099] 1. Sensory evaluation (saltiness equivalence) standard: ISO 13299:2016 “Sensory analysis - Methodology - General guidance”.

[0100] 2. Active ingredient stability (accelerated test)

[0101] Standard: ICHQ1A(R2) "Stability Testing of New Drug Substances";

[0102] Conditions: 60℃ constant temperature drying oven, sealed and protected from light for 7 days.

[0103] 3. In vitro release characteristics (simulated gastrointestinal)

[0104] Standard: USP <711> Dissolution Test + FDA Gastrointestinal Simulation Guidelines;

[0105] 4. Rheological performance test, standard: ISO3219:1993 "Rheology - Rotational rheometer measurement methods".

[0106] The following is the data obtained from the test

[0107] 1. Sensory evaluation (saltiness equivalence test)

[0108] Group Saltiness perception score (1-9 points) Equivalent sodium chloride reduction rate Example 1 7.8±0.3 52％ Example 2 8.2±0.2 55％ Example 3 7.9±0.4 53％ Comparative Example 1 6.1±0.5 38％ Comparative Example 2 7.0±0.3 45％ Ordinary table salt 8.0±0.2 0％

[0109] Note: The saltiness score was scored in a blind test by a 30-person sensory panel (9-point scale). The amino acid eutectic significantly enhanced the saltiness perception in the example.

[0110] 2. Active ingredient stability (accelerated test at 60°C for 7 days)

[0111] Group Allicin retention rate Quercetin retention rate Tea polyphenols retention rate Example 2 96.3％ 94.7％ 92.5％ Comparative Example 2 78.2％ 81.6％ 85.3％ Comparative Example 3 83.5％ 76.4％ 80.1％

[0112] Description: Zn 2+Coordination and cyclodextrin encapsulation (Example 2) synergistically protect heat-sensitive components.

[0113] 3. In vitro release characteristics (simulated gastrointestinal environment)

[0114] Group Gastric release rate (2h) Intestinal targeted release rate (4h) Example 2 18.2％ 89.5％ Comparative Example 4 43.7％ 62.8％ Uncoated samples 91.5％ 98.2％

[0115] Description: Gel network and pH-responsive coating (Example 2) achieve intestinal targeted release.

[0116] 4. Rheological properties

[0117] Group Gel strength (Pa·s) Phase change enthalpy ΔH (J / g) Example 2 1240±85 38.2 Comparative Example 4 680±120 21.6

[0118] Description: The double-helix gel network constructed by programmed cooling significantly improves thermal reversibility (ΔH increases by 77%).

[0119] in conclusion

[0120] From the above table, we can see that L-arginine / glutamic acid eutectic enhances salty taste perception (saltiness +34% compared to physical mixture); Zn2 + The coordination increased the stability of the thiosulfinate-quercetin complex by 2.1 times; the entrapment efficiency of hydroxypropyl β-cyclodextrin (degree of substitution 0.5) was 18.4% higher than that of standard cyclodextrin; and the programmed cooling gel network reduced the gastric release rate of the active ingredient to 18.2%. Example 2 achieved the best overall performance in terms of sensory score (8.2 points), active ingredient retention (>92%), and intestinal targeting (89.5%). The control sample, due to the destruction of the synergistic structure, suffered a 30-50% decrease in key performance.

[0121] In terms of flavor regulation, the present invention forms an ionic liquid eutectic structure with L-arginine and L-glutamic acid, which significantly enhances the activation efficiency of salty taste receptors through intermolecular charge rearrangement, making the low-sodium system present a full salty taste close to that of ordinary table salt, while eliminating the metallic bitterness of potassium salt, achieving a breakthrough in reducing sodium without reducing flavor. The stabilization treatment of plant active components embodies triple synergy: Zn2 + The mediated thiosulfinate-quercetin complex inhibits the autolysis of allicin through metal coordination bonds, the radially embedded structure of hydroxypropylated β-cyclodextrin blocks photo-oxidative erosion, and the double-helix gel network constructed by programmed cooling forms a molecular barrier at the thermodynamic level. These three factors work together to maintain the ultra-high integrity of heat-sensitive ingredients during processing and storage. Particularly surprising, the gel system exhibits self-healing reversible phase transition behavior in the 80-120°C range. Its high phase transition enthalpy not only achieves controlled release but also maintains the spatial localization of the active substance under cooking heat shock, an effect far exceeding the expected performance of a single polymer gel. As for the delivery system, the coordinated design of pH-responsive coating and intestinal targeted release ensures extremely low leakage of the active ingredient in the acidic environment of the stomach, while achieving intelligent burst release under alkaline conditions in the intestine, significantly improving bioavailability.

[0122] In summary, the present invention reconstructs the taste transmission pathway through amino acid eutectics, breaking through the bottleneck of low-sodium salt flavor defects; innovatively integrates the triple stabilization mechanism of metal coordination, molecular embedding, and gel confinement to solve the problem of easy degradation of plant active ingredients; the double-helix gel network induced by programmed cooling unexpectedly obtains high thermal stability, expanding the thermal processing applicability of functional salts; and the multi-layer delivery system achieves precise gastrointestinal controlled release, enabling the efficient delivery of health-promoting ingredients to targeted areas. The synergistic superposition of these technical effects ultimately forms a revolutionary low-sodium composite salt system with excellent sensory experience, ultra-high ingredient stability, and intelligent delivery function, providing a new paradigm for the development of healthy sodium-reduced foods.

[0123] The above specific embodiments are merely several optional embodiments of the present invention. Based on the technical solutions of the present invention and the relevant inspirations of the above embodiments, those skilled in the art may make various alternative improvements and combinations to the above specific embodiments.

Claims

1. A low sodium composite salt, characterized in that It includes the following raw materials in parts by weight: Sodium-potassium salt base material group: 28-32 parts of sodium chloride, 22-26 parts of potassium chloride; Flavor synergistic group: sodium gluconate 9-11 parts, L-arginine 3-4 parts, L-alanine 1.5-2.5 parts, L-glutamic acid 1.8-2.2 parts; Plant active group: 1.5-2.5 parts of garlic extract, 1.5-2.5 parts of onion extract, 0.8-1.5 parts of lotus leaf extract, 0.8-1.5 parts of green tea extract; Stable synergistic group: 1.0-1.8 parts of hydroxypropylated β-cyclodextrin, 4-5 parts of sodium alginate, and 0.8-1.5 parts of sodium pyrophosphate; Auxiliary function group: 3-4 parts of yeast extract, 0.8-1.2 parts of citric acid, 4-6 parts of maltodextrin; Wherein, the garlic extract and onion extract are separated by Zn 2+ It mediates the formation of a thiosulfinate-quercetin complex, which is entrapped by a hydroxypropylated β-cyclodextrin molecule.

2. A low sodium composite salt according to claim 1, characterized in that, In the plant active group, the allicin content of the garlic extract is ≥20%, the quercetin content of the onion extract is ≥8.5%, the nuciferine content of the lotus leaf extract is ≥10%, and the tea polyphenol content of the green tea extract is ≥60%.

3. A low sodium composite salt according to claim 1, characterized in that, The degree of substitution of hydroxypropylated β-cyclodextrin in the stabilizing and synergistic group is 0.45-0.

55.

4. A low sodium composite salt according to claim 1, characterized in that, The flavor synergistic group comprises an ionic liquid eutectic structure formed by L-arginine and L-glutamic acid, and the eutectic particle size D50 is less than or equal to 20 μm.

5. A method for preparing the low-sodium composite salt according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Purification of onion extract: The onion extract was treated by gradient alcohol precipitation, specifically soaking in 35% to 45% ethanol for 1 to 3 hours, 55% to 65% ethanol for 1 to 3 hours, and 75% to 85% ethanol for 0.8 to 1.2 hours. After each alcohol precipitation step, the extract was centrifuged at 7800-8200 rpm for 8 to 12 minutes, and the precipitate was collected to obtain a product with a quercetin purity of ≥8.5%; (2) Preparation of amino acid eutectic structure: L-arginine and L-glutamic acid were mixed in a 1:1 molar ratio, 10% to 14% citric acid solution was added as a cosolvent, and magnetic stirring was performed at 280-320 rpm at 68±2°C until a uniform transparent melt was formed. The melt was quenched to -18 to -22°C and solidified, and then ultrafinely ground to obtain an ionic liquid eutectic structure with a particle size D50 ≤ 20 μm; (3) Construction of metal coordination complex: garlic extract and onion extract purified in step (1) were mixed in a mass ratio of 1:1.25-1:1.35, 0.14-0.16 mol / L zinc acetate solution was added, the pH of the system was adjusted to 5.8±0.2, and the system was placed in a 35-45 kHz ultrasonic field for 10-14 min to form Zn 2+ bridged organic-inorganic hybrid complexes; (4) Microfluidic bonding: Zn obtained in step (3) 2+ The bridging complex solution was placed in a microfluidic reactor, the channel temperature was set at 45-55°C, the solution flow rate was set at 0.4-0.6 mL / min, and the solution residence time in the reactor was set at 8 minutes. The product at the reactor outlet was freeze-dried to obtain a microencapsulated powder with an encapsulation efficiency of ≥92%; (5) Molecular encapsulation: hydroxypropylated β-cyclodextrin is mixed with the plant active group containing lotus leaf extract, green tea extract and the microencapsulated powder obtained in step (4) to prepare a mixed solution with a solid content of 12% to 18%. The mixed solution is placed in a pulsed electric field with a field strength of 16-20 kV / cm, a frequency of 100-140 Hz, and a duty cycle of 30% to 40%. The system temperature is maintained at 8-12°C and the treatment is carried out for 10-14 minutes to form a radially ordered encapsulation structure. (6) Constructing a gel network: mixing a 3-5 wt% sodium alginate solution with a 1.0-1.4 wt% sodium pyrophosphate solution at 55-65°C, adding the product obtained in step (5) and a 0.06-0.08 mol / LCaCl2 solution to the mixed solution, and cooling the mixture to 3-5°C at a rate of 1-3°C / min to form a double-helix gel skeleton. The gel network has a cross-linking density of 14% to 16%, a reversible sol-gel transition characteristic in the temperature range of 80-120°C, a phase change enthalpy ΔH ≥ 35 J / g, and a hydroxypropylated β-cyclodextrin embedding rate ≥ 85%; (7) mixing the components: uniformly mixing the sodium potassium salt base material group, sodium gluconate, L-alanine, the ionic liquid eutectic structure obtained in step (2), yeast extract, citric acid, maltodextrin, and the double helix gel skeleton obtained in step (6) to obtain a mixed wet material; (8) Pulse vacuum drying: The mixed wet material obtained in step (7) is first subjected to microwave pretreatment at a power of 3-5 kW for 1-3 min; then vacuum drying is performed at a vacuum degree of -0.09 MPa to -0.10 MPa, with pulse switching at a cycle of 25-35 s. After drying, the final moisture content of the material is ≤2.0%, and the retention rate of heat-sensitive components is ≥95%; (9) pH-responsive coating: a coating solution was prepared, wherein the coating solution had a formula of maltodextrin: hydrogenated phospholipid: calcium alginate = 7:1.5:1.5 (w / w), and 0.7% to 0.9% chitosan quaternary ammonium salt (degree of substitution 0.9) was added to the coating solution; the dried material obtained in step (8) was coated by fluidized bed bottom spray coating, the inlet air temperature was set to 46-50°C, and the coating weight gain was controlled to 4.5±0.5%.

6. The method for preparing a low-sodium composite salt according to claim 5, wherein: In step (2), the magnetic stirring time is 45 to 60 minutes, and the quenching rate is 10 to 15° C. / min.

7. The method for preparing a low-sodium composite salt according to claim 5, wherein: In step (3), the pH is adjusted using a 0.1 mol / L hydrochloric acid solution, and the ultrasonic treatment power is 180 to 220 W.

8. The method for preparing a low-sodium composite salt according to claim 5, wherein: In step (8), the thickness of the material layer during microwave pretreatment is ≤3 cm, the vacuum drying temperature is ≤60° C., and the drying time is 60 to 90 min; in step (9), the coating liquid solvent is 70% ethanol aqueous solution, the atomization pressure of the fluidized bed bottom spray coating is 0.2-0.3 MPa, and the material temperature is controlled at 35-40° C.

9. The method for preparing a low-sodium composite salt according to claim 5, wherein: In step (7), a double planetary mixer is used for mixing, with a stirring speed of 50-80 rpm, a mixing temperature of 25±5° C., and a mixing time of 30 to 45 min.

10. An application of a low sodium composite salt, characterized in that: The low-sodium composite salt according to any one of claims 1 to 4 is used in seasonings.