Special sodium-potassium-magnesium balanced composite salt for milk tea and preparation method of special sodium-potassium-magnesium balanced composite salt

Abstract

The invention relates to the technical field of food additives, in particular to a sodium-potassium-magnesium balanced composite salt special for milk tea and a preparation method thereof.The composite salt is composed of, by weight, 40%-45% of sodium chloride, 45%-50% of potassium chloride and 8%-12% of magnesium glycinate, all the components are food-grade, the molar ratio of sodium to potassium is 0.3: 1-0.5: 1, the magnesium glycinate is L-glycine chelated magnesium, and the content of the L-glycine chelated magnesium is 1%-2%. The purity is not lower than 95%, and the chelating degree is greater than 90%. According to the special sodium-potassium-magnesium balanced composite salt for milk tea, the molar ratio of sodium to potassium is 0.3: 1-0.5: 1, and L-glycine chelated magnesium (the purity is greater than or equal to 95% and the chelating degree is greater than 90%) is matched, so that the intake of sodium and potassium is optimized, and the cardiovascular protection is assisted; through micronization (D90 < = 150 [mu] m) and other processes, the milk tea is dissolved in water at 25 DEG C for less than or equal to 60 seconds, the light transmittance of a 10% aqueous solution is greater than or equal to 85%, 0.1-0.5% of a natural masking agent is added, and the problems of uneven seasoning and flavor of the milk tea are solved.

Description

TECHNICAL FIELD

[0001] The application relates to the technical field of food additives, in particular to a sodium-potassium-magnesium balanced composite salt special for milk tea and a preparation method. BACKGROUND

[0002] In the field of food seasoning, salt is widely used as a basic seasoning in various drinks and foods. Milk tea drinks often need to add salt to adjust the flavor during preparation. The traditional milk tea of some minority groups has an irreplaceable position in their dietary culture and has formed a unique dietary habit of drinking milk tea at every meal. The daily milk tea consumption of some minority groups can reach 1.5-2.5L, and milk tea has become an important part of their daily diet.

[0003] To meet the needs of minorities for the flavor of traditional milk tea, the amount of salt added during the preparation of such milk tea is usually higher than that of ordinary drinks. However, the seasoning salt currently used for the preparation of traditional milk tea of minorities is mainly traditional single-component salt, and the main component is sodium chloride, with a sodium-potassium molar ratio as high as 3.37:1. Combined with the characteristics of high frequency and large consumption of milk tea of minorities, the sodium content ingested only through drinking milk tea can easily exceed the recommended daily intake of 2000mg of sodium for adults in the Chinese Dietary Guidelines, and long-term consumption of such high-sodium milk tea can lead to a serious imbalance between sodium and potassium intake, significantly increasing the risk of cardiovascular diseases such as hypertension and atherosclerosis, and cannot meet the needs of minority groups for healthy diet, which also restricts the healthy inheritance and development of the dietary culture of traditional milk tea of minorities.

[0004] At the same time, traditional salt and some existing composite salts also have obvious performance defects when used in the preparation of traditional milk tea of minorities: first, traditional milk tea of minorities is often prepared by long-time boiling, and is often combined with high-fat ingredients such as butter and milk skin. The large particle size and poor solubility of traditional salt can lead to insufficient dissolution during boiling, resulting in uneven saltiness in the milk tea and possibly forming fine precipitates by interacting with high-fat ingredients, which can damage the smooth taste of traditional milk tea; second, although existing low-sodium salt reduces the sodium content by adding potassium chloride, potassium chloride itself has a bitter taste, which can mask the original milk and tea flavors in traditional milk tea of minorities, and there is a lack of special flavor adjustment schemes for the flavor characteristics of traditional milk tea of minorities in existing technologies, making it difficult to reduce sodium intake while preserving the traditional flavor.

[0005] In addition, if the existing composite salt needs to supplement magnesium elements, ordinary magnesium sources (such as magnesium chloride, magnesium sulfate, etc.) are usually selected, and the purity and chelation degree of such magnesium sources are low (the purity is usually lower than 90%, and the chelation degree is lower than 80%), the human body absorption rate is poor, and the physiological regulation function cannot be synergistically played with sodium and potassium. For the minority ethnic groups who consume a large amount of minerals through milk tea every day, the existing composite salt cannot realize the health value of sodium, potassium and magnesium multi-mineral synergistic heart protection, and cannot match the health needs in the high-frequency drinking scene, nor can it provide technical support for the modernization and health upgrading of the traditional milk tea of the minority ethnic groups.

[0006] In summary, there is an urgent need for a special composite salt that can precisely adapt to the preparation scene of the traditional milk tea of the minority ethnic groups with "high-frequency drinking and high-flavor requirements", and balance the functions of sodium, potassium and magnesium, and the solubility, flavor adaptability, to solve the technical problems of high sodium risk, uneven dissolution, flavor destruction and insufficient multi-mineral synergistic effect of the traditional seasoning salt in the application of the traditional milk tea of the minority ethnic groups. SUMMARY

[0007] Technical problems solved In view of the above-mentioned shortcomings of the prior art, the sodium-potassium-magnesium balanced composite salt for milk tea of the present application has a sodium-potassium molar ratio of 0.3:1 to 0.5:1, and is combined with L-glycine chelated magnesium (purity ≥ 95%, chelation degree > 90%) to optimize sodium and potassium intake and help protect the cardiovascular system. Through processes such as micronization (D90≤150μm), 25℃ water solubility ≤60 seconds, 10% water solution transmittance ≥85%, and the addition of 0.1%-0.5% natural masking agent, the problems of uneven seasoning and flavor of milk tea are solved.

[0008] Technical scheme To achieve the above-mentioned purposes, the present application is implemented by the following technical scheme: In a first aspect, a sodium-potassium-magnesium balanced composite salt for milk tea is provided, which is composed of the following components by weight percentage: sodium chloride 40%-45%, potassium chloride 45%-50%, and magnesium glycinate 8%-12%, and each component is food grade, wherein the molar ratio of sodium to potassium is 0.3:1 to 0.5:1, and the magnesium glycinate is L-glycine chelated magnesium with a purity of not less than 95% and a chelation degree of greater than 90%.

[0009] Further, the particle size distribution of the composite salt satisfies D90≤150μm, the water content is not more than 2%, and the sodium content is 18.5%-21.5%, the potassium content is 36.5%-39.5%, and the magnesium content is 0.9%-1.3%.

[0010] Further, the composite salt further comprises 0.1%-0.5% of a natural flavor masking agent, and the masking agent is selected from one or more of yeast extract, mushroom powder or casein.

[0011] Further, the complex salt has a dissolution time in water of no more than 60 seconds at 25°C, and a light transmittance of a 10% aqueous solution of no less than 85%.

[0012] In a second aspect, a preparation method of the sodium-potassium-magnesium balanced complex salt for milk tea is provided, and the preparation method comprises the following steps: Food-grade sodium chloride, potassium chloride and L-glycine chelated magnesium are weighed according to the ratio; The above raw materials are placed in a three-dimensional motion mixer and mixed at a rotation speed of 15-25 r / min for 25-35 minutes; The mixed material is subjected to micronization treatment by an air flow pulverizer, and the particle size is controlled to be D90≤150 μm; The micronized material is vacuum dried at 40-50°C and a vacuum degree of-0.08 to-0.10 MPa for 1-2 hours, so that the final moisture content is no more than 2%; The material is sieved through a 80-100 mesh screen and subjected to ultraviolet sterilization for 10-20 minutes; The material is packaged in a sterile environment with a relative humidity of no more than 40% and a temperature of 20-25°C, and each bag contains 400-600 g of the material, which is stored in a light-proof manner.

[0013] Further, the working pressure of the air flow pulverizer in the micronization treatment is 0.6-0.8 MPa, and the material feeding speed is 10-15 kg / h.

[0014] Further, the wavelength of the ultraviolet sterilization is 253.7 nm, and the irradiation intensity is no less than 70 μW / cm².

[0015] Further, the preparation method further comprises metal detection of the finished product before packaging, so as to ensure that the content of metal impurities is no more than the national food safety standard.

[0016] In a third aspect, the sodium-potassium-magnesium balanced complex salt for milk tea is applied in the preparation of traditional milk tea of ethnic minorities, and is added to the milk tea in an amount equal to that of conventional table salt, i.e., 1.5-2.5 g / L of milk tea. The complex salt is added within 3-10 minutes after the start of the boiling of the milk tea, and the temperature of the milk tea is maintained at 85-95°C when the complex salt is added. The boiling time is 3-10 minutes.

[0017] In a fourth aspect, the sodium-potassium-magnesium balanced complex salt for milk tea is applied in food for preventing cardiovascular diseases. The complex salt is used to adjust the intake ratio of sodium and potassium, and the molar ratio of sodium to potassium is optimized from 3.37:1 to 0.31:1.

[0018] Advantages Compared with the known prior art, the technical solution provided in the present application has the following advantages: One, the present application can effectively optimize the sodium and potassium intake ratio of human body by accurately controlling the sodium-potassium molar ratio to 0.3:1 to 0.5:1, reducing the possibility of cardiovascular problems caused by high-sodium diet from the source, providing consumers with a healthier seasoning choice, at the same time, the L-glycine chelated magnesium (purity not less than 95%, chelating degree greater than 90%) added in the composite salt is more easily absorbed by the human body than the ordinary magnesium source, which can synergize with sodium and potassium to play a physiological regulation role, further enhance the protection effect on the cardiovascular system, which is a composite health value that traditional single-component salt cannot achieve.

[0019] Two, the present application is processed by airflow mill micronization (control particle size D90≤150μm), and the preparation process is optimized, so that the composite salt is dissolved in water at 25℃ for not more than 60 seconds, the light transmittance of 10% aqueous solution is not less than 85%, and the composite salt can be quickly and uniformly dissolved in milk tea, avoiding the problem of local uneven saltiness caused by insufficient dissolution of traditional salt in milk tea, ensuring the consistency of milk tea taste, and adding 0.1% to 0.5% of natural flavor masking agent (yeast extract, mushroom powder or casein, etc.) in the composite salt, which can effectively mask the bitter taste of potassium chloride, without introducing additional odor, retaining the flavor characteristics of milk tea itself, and achieving the purpose of healthy seasoning. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages of the present application clearer, the technical scheme of the present application will be described clearly and completely in combination with the embodiments in the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor belong to the scope of protection of the present application.

[0021] The present application will be further described below in combination with embodiments.

[0022] One, composite salt component design and selection This embodiment is around the functional requirements of sodium-potassium-magnesium balanced composite salt for milk tea, and realizes mineral balance on the basis of ensuring milk tea flavor by precise selection of raw materials and optimization of component ratio, which is suitable for traditional and improved milk tea production, especially for modernization processing of traditional milk tea of ethnic minorities and health food research and development scene.

[0023] (One) selection of basic components and determination of ratio Sodium chloride: Select food-grade refined salt that meets the "GB2721 Food Safety National Standard Edible Salt". The purity is ≥99.5%, the chloride ion content is ≥60%, and there is no visible impurity. It accounts for 40%-45% in the composite salt, and its core role is to provide the basic salty taste required by milk tea, and at the same time as a source of sodium elements to meet the basic needs of the human body. After repeated verification, when the sodium chloride accounts for 42%, it can not only avoid the lack of flavor caused by too low sodium content, but also reserve reasonable space for potassium element supplement, and form a stable sodium-potassium balance system with the subsequent potassium chloride.

[0024] Potassium chloride: Use food-grade products that meet the "GB25585 Food Safety National Standard Food Additive Potassium Chloride". The purity is ≥99.0%, the whiteness is ≥90, and the pH value (10% aqueous solution) is 6.0-8.0. It accounts for 45%-50% in the composite salt, and is used as the core source of potassium elements to adjust the sodium-potassium ratio. When the potassium chloride accounts for 48%, it can cooperate with 42% sodium chloride to stabilize the molar ratio of sodium to potassium between 0.3:1 and 0.5:1, effectively improve the traditional milk tea "high sodium and low potassium" problem, and meet the modern healthy diet concept.

[0025] Magnesium glycinate: Select L-magnesium glycinate chelate, which meets the requirements of "GB1886.347 Food Safety National Standard Food Additive L-magnesium glycinate chelate", with purity ≥95%, chelate degree >90%, magnesium element content ≥12%, and heavy metals (calculated as Pb) ≤0.0005%. It accounts for 8%-12% in the composite salt, not only supplements magnesium elements, but also reduces the interaction between magnesium ions and proteins and tea polyphenols in milk tea through chelate structure to avoid affecting taste and stability. When the magnesium glycinate accounts for 10%, the magnesium content in the composite salt is stable at 0.9%-1.3%, which can not only meet 15%-20% of the recommended daily intake of magnesium for the human body, but also not produce astringency.

[0026] (2) Flavor optimization component addition To mask the slight bitterness that potassium chloride may bring, 0.1%-0.5% of food-grade natural flavor masking agent can be added to the composite salt, which can be selected from yeast extract, mushroom powder or casein, all of which meet the corresponding food safety national standards. Among them, the yeast extract selects products with protein ≥80% and nucleotides ≥5%, and 0.3% addition can maximize the improvement of flavor thickness; the mushroom powder is made by low-temperature drying, with fineness ≥100 mesh, and 0.4% addition alone or 1:1 compounding with yeast extract (total addition amount 0.3%) can give milk tea a unique mushroom aroma; the casein is selected as a desalted type, with fat ≤1%, and 0.2% addition can improve the taste by adsorbing bitter substances without affecting the smoothness of milk tea.

[0027] II. Composite salt performance index control By strict control of particle size, moisture, solubility and mineral content, ensure the stability of composite salt in milk tea preparation, specific performance indicators and control requirements are shown in the following table:

[0028] Performance indicators Control requirements Detection methods Core role Particle size distribution (D90) ≤ 150 μm Laser particle size analyzer, 3 samples were measured and the average value was taken Ensure fast dissolution in milk tea, avoid sedimentation and caking, and improve taste uniformity Moisture content ≤2% Rapid moisture tester, constant temperature drying at 105°C until constant weight, measured 3 times and averaged Prevent moisture absorption and caking during storage, extend shelf life, and ensure component stability 25°C water dissolution time ≤ 60 seconds Take 10g of composite salt and add 100mL of 25°C distilled water, stir at 100r / min, and record the complete dissolution time Adapt to the milk tea preparation process to avoid affecting production efficiency and flavor integration due to slow dissolution 10% water solution transmittance ≥85% UV-visible spectrophotometer, 580nm wavelength measurement, distilled water as reference Verify that there are no excessive insoluble impurities to avoid affecting the appearance transparency of milk tea and ensure product purity Sodium content 18.5%～21.5% Inductively coupled plasma emission spectrometer (ICP-OES), measured after digestion, measured 3 times in parallel Ensure that sodium intake meets the basic needs of the human body, and avoid excessive or insufficient intake affecting health and flavor Potassium content 36.5%～39.5% Same as sodium content detection method Balance the ratio of sodium and potassium, improve the "high sodium low potassium" dietary structure, and assist in regulating the body's electrolyte balance Magnesium content 0.9%～1.3% Same as sodium content detection method Supplement magnesium elements, participate in human metabolism, and at the same time avoid excessive content causing milk tea astringency Sodium-potassium molar ratio 0.3:1～0.5:1 Calculated according to sodium and potassium content Meet the health diet standards, reduce the health risks related to high-sodium diet, and adapt to the needs of cardiovascular-friendly food

[0029] In actual production, sampling detection is carried out on each batch of products by the above detection method to ensure that all indicators meet the control requirements. For example, in particle size control, D90 is stabilized at 120-140 μm, which not only meets the solubility requirement, but also facilitates subsequent screening and packaging operation; the moisture content is controlled at 1.0%-1.5%, which ensures stability while avoiding excessive drying and energy waste.

[0030] III. Detailed preparation method of composite salt The preparation method realizes large-scale and high-quality production of composite salt through standardized process design. The specific steps and parameter control are as follows: (1) Raw material weighing and pretreatment According to the proportion, accurately weigh the food grade sodium chloride, potassium chloride, L-glycine chelated magnesium and flavor masking agent (if added). Electronic balance with precision of 0.1 g is used, and the weighing error of each raw material is ≤±0.5%. In the pretreatment stage, check whether sodium chloride and potassium chloride are caked, and if there is slight caking, break it through 60 mesh sieve; confirm that L-glycine chelated magnesium is white powder without odor, and flavor masking agent is non-hygroscopic and non-pollutant, to ensure that the raw materials meet the production requirements.

[0031] (2) Raw material mixing Put the pretreated raw materials into the three-dimensional motion mixer, set the rotation speed at 15-25 r / min, and mix for 25-35 minutes. Selecting three-dimensional motion mixer can realize uniform diffusion of raw materials through multi-directional rolling, avoiding uneven local component concentration. Take sample at 20 minutes of mixing, detect sodium, potassium and magnesium content by ICP-OES, calculate relative standard deviation (RSD), if RSD≤2%, it is determined that the mixing is uniform; if RSD>2%, extend the mixing time by 5-10 minutes until it meets the requirements. In actual production, the rotation speed is 20 r / min, and the RSD can be stabilized at ≤1.5% when mixing for 30 minutes, to ensure the mixing effect.

[0032] (3) Micronization treatment The mixture is sent to the jet mill for micronization, with the working pressure set at 0.6-0.8 MPa and the feeding speed at 10-15 kg / h. If the working pressure is too low, the crushing force will be insufficient, and the particle size will exceed the standard; if the working pressure is too high, energy will be wasted; if the feeding speed is too fast, the residence time of the material will be insufficient, and the crushing will be insufficient; and if the feeding speed is too slow, the efficiency will be reduced. The on-line particle size analyzer is used for real-time monitoring; when D90 is greater than 150 μm, the pressure is increased by 0.05-0.1 MPa or the feeding speed is reduced by 1-2 kg / h; and when D90 is less than 100 μm, the pressure is reduced or the feeding speed is increased, so that D90 is finally controlled within 120-140 μm.

[0033] (IV) Vacuum drying The micronized material is sent to the vacuum drying oven, with the temperature set at 40-50°C, the vacuum degree set at -0.08 to -0.10 MPa, and the drying time set at 1-2 hours. Vacuum drying can quickly remove water at low temperature, avoiding the high-temperature decomposition of L-glycine chelated magnesium. After 1 hour of drying, the sample is taken out, and the rapid moisture meter is used for detection. If the moisture content is greater than 2%, the drying time is extended by 0.5-1 hour; if the moisture content is less than 1.0%, the temperature is reduced by 5-10°C or the time is shortened by 0.5 hour, so that the moisture content is finally controlled within 1.0%-1.5%.

[0034] (V) Screening and sterilization The dried material is screened through an 80-100 mesh vibrating screen, with the amplitude set at 2-3 mm, the frequency set at 50-60 Hz, and the time set at 10-15 minutes, so that coarse particles are removed, and the oversize material is returned to the jet mill for reprocessing. The screened material is sent to the ultraviolet sterilization oven, with the wavelength set at 253.7 nm, the irradiation intensity set at ≥70 μW / cm², and the time set at 10-20 minutes. The ultraviolet intensity meter is used for real-time monitoring to ensure the sterilization effect, so that the final product has a total bacterial count of ≤1000 CFU / g, an Escherichia coli count of ≤30 MPN / 100 g, and a mold and yeast count of ≤50 CFU / g, meeting the requirements of the GB 4789.2 Food Safety National Standard Food Microbiological Examination Determination of Total Bacterial Count.

[0035] (VI) Metal detection and sub-packaging The sterilized material is detected by the metal detector, with the sensitivity set at Fe ≥ 0.3 mm and SUS ≥ 0.5 mm. The unqualified material is automatically removed. The qualified material is sub-packaged in an automatic quantitative packaging machine in a sterile environment with a relative humidity of ≤40% and a temperature of 20-25°C, with each bag weighing 400-600 g and the filling accuracy being ±2 g. The material is packaged in an aluminum-plastic composite bag, meeting the GB 9683 Food Safety National Standard Hygienic Standard for Composite Food Packaging Bags, and is sealed in the dark with product information marked on the package for easy storage and use.

[0036] Four, application scenarios and implementation cases of composite salt (I) Application in the preparation of traditional milk tea of ethnic minorities The traditional minority tea (such as Mongolian and Tibetan tea) often has high sodium content due to high salt addition. The present composite salt can replace regular salt by equal amount to realize health upgrading. The specific application parameters and effect comparison are shown in the following table: Application scenarios Composite salt addition amount Addition temperature Cooking time Traditional salt milk tea (control group) indicators Composite salt milk tea (experimental group) indicators Improvement effect Mongolian traditional milk tea (1L) 2.0g 85～95℃ 5 minutes Sodium content 85mg / 100mL, potassium content 12mg / 100mL, sodium-potassium molar ratio 3.5:1 Sodium content 51mg / 100mL, potassium content 36mg / 100mL, sodium-potassium molar ratio 0.4:1 Sodium content decreased by 40%, potassium content increased by 3 times, sodium-potassium ratio optimized to a healthy range, and traditional rich flavor maintained Tibetan traditional milk tea (1L) 1.6g 85～95℃ 8 minutes Sodium content 82mg / 100mL, potassium content 13mg / 100mL, sodium-potassium molar ratio 3.2:1 Sodium content 51mg / 100mL, potassium content 36mg / 100mL, sodium-potassium molar ratio 0.45:1 Sodium content decreased by 38%, potassium content increased by 2.8 times, adapted to the flavor of goat milk and butter, and no astringency or bitterness

[0037] Example 1: Preparation of Mongolian traditional milk tea Raw material preparation: brick tea 50 g, fresh milk 1000 mL, composite salt 2.0 g, water 1500 mL.

[0038] Preparation steps: crush the brick tea and put it into a pot. Boil with water on high heat, then turn to low heat and cook for 15-20 minutes to prepare the concentrated tea soup. Add fresh milk and stir until uniform. Heat to 85-95℃. Add 2.0 g of composite salt and stir until uniform. Cook for 5 minutes. Filter the tea residue and it is ready to drink.

[0039] Application effect: The milk tea has a harmonious blend of milk and tea aroma without any odor. According to sensory evaluation, more than 90% of the subjects believe that there is no significant difference in flavor from traditional milk tea, and the taste is smoother. The mineral balance is significantly optimized, and long-term consumption can reduce the risk of high sodium intake.

[0040] Example 2: Preparation of Tibetan traditional milk tea Raw material preparation: tight pressure tea 40 g, fresh goat milk 800 mL, composite salt 1.6 g, water 1200 mL, butter 10 g.

[0041] Preparation steps: Break the tight pressure tea into pieces and put it into a pot. Boil with water on high heat, then turn to low heat and cook for 20-25 minutes. Add fresh goat milk and butter and stir until 85-95℃. Add 1.6 g of composite salt and cook for 8 minutes. Pour into a wooden barrel and stir with a tea pestle until it foams, and it is ready to drink.

[0042] Application effect: The composite salt does not introduce any additional odor. The sodium-potassium ratio is optimized to 0.45:1, and the magnesium content is increased by 4.5 times, meeting the dual expectations of local residents for traditional flavor and health needs.

[0043] II) Application in food for preventing cardiovascular diseases In view of the correlation between cardiovascular diseases and sodium-potassium imbalance, the present composite salt can adjust the sodium-potassium ratio of food from the conventional 3.37:1 to 0.31:1, which is suitable for low-fat milk, sugar-free soy milk and other healthy foods. The specific application parameters and effects are shown in the following table: Application food Composite salt addition amount Preparation process points Conventional food (control group) sodium-potassium molar ratio Composite salt food (experimental group) sodium-potassium molar ratio Core advantage Low-fat milk (1L) 1.8g Pasteurize (60-65°C, 30 minutes) and cool to 25-30°C, then add composite salt and stir for 10-15 minutes 3.37:1 0.31:1 No odor, contains sodium 35mg and potassium 115mg per 100mL, suitable for daily consumption by high-risk cardiovascular groups Sugar-free soy milk (1L) 1.5g Soak soybeans for 8-12 hours, then filter and heat to 80-85°C, then add composite salt and stir for 5-8 minutes 3.25:1 0.32:1 Improve soybean flavor, contains sodium 30mg and potassium 98mg per 100mL, avoid the lack of flavor in sugar-free soy milk

[0044] Example 3: Preparation of low-fat milk Raw material preparation: low-fat milk (fat 1.0%-1.5%) 1000 mL, composite salt 1.8 g.

[0045] Preparation step: low-fat milk into a stainless steel container, pasteurized and cooled to 25-30°C; add 1.8g of composite salt, 200r / min stirring 10-15 minutes to completely dissolved; sterile filling in PET bottle, 200mL per bottle, 2-6°C cold storage.

[0046] Application effect: the milk taste light no odor, retain the original flavor; detection shows that the molar ratio of sodium and potassium is 0.31:1, which meets the requirements of preventing cardiovascular diseases, and long-term drinking can help regulate the electrolyte balance of the human body.

[0047] Case 4: preparation of sugar-free soybean milk Raw materials: soybean 100g, water 1000mL, composite salt 1.5g, food-grade defoaming agent 0.5g.

[0048] Preparation step: soybean is soaked in 500mL water for 8-12 hours; the remaining water and defoaming agent are used to make soybean milk, and the soybean dregs are filtered; the soybean milk is heated to 80-85°C, 1.5g of composite salt is added and stirred for 5-8 minutes; after cooling, it is sterilely filled in aluminum foil bag, 250mL per bag, and stored at room temperature (unopened shelf life 6 months).

[0049] Application effect: soybean milk has rich soybean flavor and no astringency, and the composite salt improves the flavor of sugar-free products; detection shows that the molar ratio of sodium and potassium is 0.32:1, which meets the needs of preventing cardiovascular diseases, and is suitable as a daily health drink.

[0050] This embodiment ensures that the sodium-potassium-magnesium balanced composite salt for milk tea meets the practical requirements in flavor, performance and health value through component optimization, process standardization and scenario application verification, and can meet the needs of large-scale production and market application, providing an effective solution for the upgrading of the milk tea industry and the research and development of healthy food.

[0051] The above examples are only used to illustrate the technical solutions of the present application, but not to limit it; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that they can modify the technical solutions described in the foregoing examples, or make equivalent substitutions for part of the technical features; and these modifications or substitutions will not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A special sodium-potassium-magnesium balanced composite salt for milk tea, characterized in that, The composite salt is composed of the following components in weight percentage: sodium chloride 40-45%, potassium chloride 45-50%, and magnesium glycinate 8-12%, wherein the sodium and potassium molar ratio is 0.3:1 to 0.5:1, and the magnesium glycinate is L-glycine chelated magnesium with a purity of not less than 95% and a chelation degree of greater than 90%.

2. The sodium-potassium-magnesium balanced composite salt special for milk tea according to claim 1, characterized in that, The particle size distribution of the composite salt satisfies D90≤150μm, the moisture content is not more than 2%, and the sodium content is 18.5-21.5%, the potassium content is 36.5-39.5%, and the magnesium content is 0.9-1.3%.

3. The sodium-potassium-magnesium balanced composite salt special for milk tea according to claim 1, characterized in that, The composite salt further comprises 0.1-0.5% of a natural flavor masking agent selected from one or more of yeast extract, mushroom powder, or casein.

4. The sodium-potassium-magnesium balanced composite salt special for milk tea according to claim 1, characterized in that, The composite salt has a dissolution time in water at 25℃ of not more than 60 seconds, and a light transmittance of a 10% aqueous solution of not less than 85%.

5. A method for preparing a sodium-potassium-magnesium balanced composite salt for milk tea, which is suitable for the sodium-potassium-magnesium balanced composite salt for milk tea according to any one of claims 1 to 4, characterized in that, The preparation method comprises the following steps: food-grade sodium chloride, potassium chloride, and L-glycine chelated magnesium are weighed according to the ratio; the above raw materials are placed in a three-dimensional motion mixer and mixed at a speed of 15-25r / min for 25-35 minutes; the mixed material is micronized by an air flow pulverizer, and the particle size is controlled to be D90≤150μm; the micronized material is vacuum dried at 40-50℃ and a vacuum degree of -0.08 to -0.10MPa for 1-2 hours, so that the final moisture content is not more than 2%; the material is sieved through an 80-100 mesh screen and sterilized by ultraviolet light for 10-20 minutes; the material is packaged in a sterile environment with a relative humidity of not more than 40% and a temperature of 20-25℃, with a dosage of 400-600g per bag, and is stored in a light-proof sealed container.

6. The preparation method of the special sodium-potassium-magnesium balanced composite salt for milk tea according to claim 5, characterized in that, The working pressure of the air flow pulverizer in the micronization process is 0.6-0.8MPa, and the material feeding speed is 10-15kg / h.

7. The preparation method of the special sodium-potassium-magnesium balanced composite salt for milk tea according to claim 5, characterized in that, The wavelength of the ultraviolet sterilization is 253.7nm, and the irradiation intensity is not less than 70μW / cm².

8. The preparation method of the special sodium-potassium-magnesium balanced composite salt for milk tea according to claim 5, characterized in that, The preparation method further comprises metal detection of the finished product before packaging to ensure that the content of metal impurities does not exceed the national food safety standard.

9. The application of a sodium-potassium-magnesium balanced composite salt for tea in the preparation of traditional tea in minority areas, which is suitable for the sodium-potassium-magnesium balanced composite salt for tea according to any one of claims 1-4, characterized in that, The composite salt is added to milk tea in an amount equivalent to the amount of conventional table salt, with an addition amount of 1.5-2.5g / L of milk tea, and is added within 3-10 minutes after the start of milk tea boiling, with the milk tea temperature maintained at 85-95℃, and the boiling time being 3-10 minutes.

10. The use of a sodium-potassium-magnesium balanced composite salt for milk tea in the prevention of cardiovascular disease food, suitable for a sodium-potassium-magnesium balanced composite salt for milk tea according to any one of claims 1-3, characterized in that, The composite salt is used to adjust the sodium and potassium intake ratio, and the sodium and potassium molar ratio is optimized from 3.37:1 to 0.31:1.