A low-sodium salt and its preparation process

Abstract

This invention belongs to the field of condiment technology and discloses a low-sodium salt comprising 75-82 parts by weight of sodium chloride, 15-22 parts by weight of potassium chloride, and 0.8-1.5 parts by weight of konjac gum. It may also contain 0.2-0.4 parts by weight of sodium citrate, 0.3-0.6 parts by weight of magnesium sulfate, and 0.7-1.2 parts by weight of polydextrose. The invention also discloses a method for preparing this low-sodium salt, which involves dissolving sodium chloride, potassium chloride, konjac gum, and appropriate functional additives in a specific ratio, followed by decolorization, filtration, drying, and sieving. The preparation method of this invention is simple and suitable for continuous industrial production. The resulting product exhibits low sodium content, rapid ion release, low moisture absorption and anti-caking properties, and no bitter taste.

Description

Technical Field

[0001] This invention belongs to the field of condiment technology, specifically relating to a low-sodium salt with high saltiness, microporous structure, low moisture absorption and anti-caking properties, and pure taste, as well as its preparation process. Background Technology

[0002] High-sodium diets are a significant risk factor for chronic diseases such as hypertension, cardiovascular disease, and stroke. Dietary salt reduction has become a key focus for global public health and the food industry. Traditional low-sodium salts often use a simple physical mixture of sodium chloride and potassium chloride, which suffers from problems such as low utilization of salty flavor, a pronounced bitter taste from potassium chloride, slow ion release, easy moisture absorption and clumping, and poor storage stability.

[0003] Existing technologies often use maltodextrin and gum arabic as excipients. These excipients are difficult to form a regular and uniform microporous structure, have low ion release efficiency, and high hygroscopicity, making them prone to caking in high humidity environments. They cannot simultaneously meet the multiple requirements of low sodium, high saltiness, pure taste, and stable storage. At the same time, most low-sodium salt products lack quantitative characterization methods for conductivity, and the saltiness release effect relies solely on sensory evaluation, which lacks objectivity and stability.

[0004] To address the aforementioned industry pain points, this invention provides a low-sodium salt and its preparation process. It uses konjac gum as the core excipient, combined with synergistic functional additives, and incorporates precise decolorization, spray drying, and graded sieving to form a uniform and stable microporous structure. This achieves a comprehensive effect of rapid ion release, low moisture absorption and anti-caking, no bitter taste, and high-efficiency salt reduction. Summary of the Invention

[0005] The first objective of the invention is to provide a low-sodium salt that, while reducing the sodium chloride and total sodium content, maintains a saltiness similar to that of ordinary table salt, thus solving the technical problems of existing low-sodium salts, such as strong bitterness, moisture absorption and clumping, slow ion release, and poor salt reduction effect.

[0006] The second objective of the invention is to provide a preparation process for low-sodium salts. The preparation process is simple and suitable for continuous industrial production. The prepared products have the effects of low sodium content, rapid ion release, low moisture absorption and anti-caking, and no bitter taste.

[0007] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows:

[0008] A low-sodium salt comprising 75-82 parts by weight of sodium chloride, 15-22 parts by weight of potassium chloride, and 0.8-1.5 parts by weight of konjac gum.

[0009] Preferably, the low-sodium salt further comprises a functional additive, which consists of the following components: 0.2 to 0.4 parts by weight of sodium citrate, 0.3 to 0.6 parts by weight of magnesium sulfate, and 0.7 to 1.2 parts by weight of polydextrose.

[0010] Furthermore, the low-sodium salt is composed of the following components: 79.0 parts by weight of sodium chloride, 18.5 parts by weight of potassium chloride, 1.0 part by weight of konjac gum, 0.3 parts by weight of sodium citrate, 0.5 parts by weight of magnesium sulfate, and 0.7 parts by weight of polydextrose.

[0011] A process for preparing a low-sodium salt includes the following steps:

[0012] a. Ingredients: Dissolve sodium chloride and potassium chloride in a certain proportion, then add konjac gum in the same proportion and stir well;

[0013] b. Decolorization: Decolorize the above solution;

[0014] c. Filtration: Filter the decolorizing solution obtained in step b;

[0015] d. Drying: The filtrate obtained in step c is dried to obtain solid particles;

[0016] e. Screening: The solid particles obtained in step d are screened to obtain the low-sodium salt product.

[0017] Preferably, in step a, functional additives sodium citrate, magnesium sulfate, and polydextrose can be added sequentially in proportion. The functional additives are added after the konjac gum is added and stirred evenly.

[0018] Preferably, the solvent in step a is distilled water, wherein the solid-liquid ratio between the solid and the distilled water is 1:34.

[0019] Preferably, the decolorizing agent used in step b is activated carbon, specifically type 303 powdered activated carbon. The amount of activated carbon added is 1% to 10% of the total dry weight in step a. The decolorization temperature is 60 to 80°C, and the decolorization time is 30 to 90 minutes.

[0020] Furthermore, in step b, the amount of activated carbon added is 3.5% of the total dry weight in step a, the decolorization temperature is 60℃, and the decolorization time is 30 min.

[0021] Preferably, diatomaceous earth is used to remove impurities during filtration in step c, so that the transmittance of the resulting supernatant is maintained in the range of 98-100%.

[0022] Preferably, the drying method in step d is spray drying; the inlet air temperature for spray drying is 180°C, and the tower body temperature is 80°C.

[0023] Preferably, the optimal particle size range for sieving in step e is 60-80 mesh.

[0024] Due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0025] 1. Highly efficient salt reduction: The equivalent salt reduction rate can reach 26.0%, the sodium content is reduced by 19.0%, and the effect of low sodium and high saltiness is significant;

[0026] 2. Excellent microporous structure: When konjac gum is dried together with sodium chloride and potassium chloride, it forms particles with a microporous structure, which accelerates the release rate of particles in the solution; in particular, the synergistic effect of konjac gum and polydextrose makes the micropores formed in the low sodium salt product more uniform and the ion release faster. This effect can be quantified by conductivity.

[0027] 3. Low moisture absorption and anti-caking: The moisture absorption rate is as low as 4.1%, preventing caking in high humidity environments and maintaining excellent flowability;

[0028] 4. Pure taste: Sodium citrate effectively masks the bitter taste of potassium chloride, leaving no off-flavors and high palatability. Attached Figure Description

[0029] Figure 1 This is a scanning electron microscope image of the low-sodium salt product from Example 2 of the present invention;

[0030] Figure 2 This is a scanning electron microscope image of the ordinary sodium salt product of Comparative Example 3 of the present invention. Detailed Implementation

[0031] The present invention will be further illustrated below with reference to the embodiments.

[0032] Example 1:

[0033] a. Ingredients: Dissolve 79.0 parts by weight of sodium chloride and 18.5 parts by weight of potassium chloride together in 34 times the volume of distilled water equivalent to 97.5 parts by weight of solid material, then add 1.5 parts by weight of konjac gum and stir well.

[0034] b. Decolorization: Add 3.5 parts by weight of 303 type powdered activated carbon to the above solution for decolorization at 60℃ for 30 min;

[0035] c. Filtration: Filter the decolorized solution obtained in step b through diatomaceous earth until the transmittance of the supernatant reaches 98%–100%;

[0036] d. Drying: The filtrate obtained in step c is spray-dried (inlet air temperature 180℃, tower temperature 80℃) to obtain solid particles with microporous structure;

[0037] e. Screening: The solid particles obtained in step d are screened through a 60-80 mesh sieve to obtain the low-sodium salt product.

[0038] Example 2

[0039] As in Example 1, the raw materials were prepared according to the following parts by weight: 79.0 parts by weight of sodium chloride, 18.5 parts by weight of potassium chloride, 1.0 part by weight of konjac gum, 0.3 parts by weight of sodium citrate, 0.5 parts by weight of magnesium sulfate, and 0.7 parts by weight of polydextrose, with a solid-liquid ratio of 1:34.

[0040] The above raw materials are fully dissolved and stirred until uniform and transparent; 303 type powdered activated carbon is added at a rate of 3.5 parts by weight, and decolorized at 60°C for 30 minutes; the supernatant is filtered through diatomaceous earth to achieve a transmittance of 98%–100%; the filtrate is spray-dried at an inlet air temperature of 180°C and a tower temperature of 80°C; the dried particles are sieved through a 60–80 mesh sieve to obtain the low-sodium salt product.

[0041] Example 3

[0042] The raw materials are prepared according to the following parts by weight: 77.0 parts by weight of sodium chloride, 20.0 parts by weight of potassium chloride, 0.8 parts by weight of konjac gum, 0.4 parts by weight of sodium citrate, 0.6 parts by weight of magnesium sulfate, and 1.2 parts by weight of polydextrose, with a solid-liquid ratio of 1:34.

[0043] The preparation process is the same as in Example 2, and a low-sodium salt product is obtained.

[0044] Example 4

[0045] The raw materials are prepared according to the following parts by weight: 81.0 parts by weight of sodium chloride, 16.0 parts by weight of potassium chloride, 1.5 parts by weight of konjac gum, 0.2 parts by weight of sodium citrate, 0.3 parts by weight of magnesium sulfate, and 1.0 part by weight of polydextrose, with a solid-liquid ratio of 1:34.

[0046] The preparation process is the same as in Example 2, and a low-sodium salt product is obtained.

[0047] Example 5

[0048] The raw materials are prepared according to the following parts by weight: 81.0 parts by weight of sodium chloride, 16.0 parts by weight of potassium chloride, 1.5 parts by weight of konjac gum, and 1.0 part by weight of polydextrose, with a solid-liquid ratio of 1:34.

[0049] The preparation process is the same as in Example 2, and a low-sodium salt product is obtained.

[0050] Comparative Example 1

[0051] Compared with Example 2, only konjac gum was replaced with 1.0 part by weight of gum arabic, while the other components, proportions and processes were exactly the same.

[0052] Comparative Example 2

[0053] Compared with Example 2, only the konjac gum was replaced with 1.0 part by weight of MD10 maltodextrin, while the other components, proportions and processes were exactly the same.

[0054] Comparative Example 3

[0055] Ordinary table salt (100% sodium chloride) was prepared by spray drying and sieving, using the same process as in Example 1.

[0056] Test Example 1

[0057] Weigh 1.00 g of each sample from Examples 1-5, Comparative Examples 1, 2, and 3, and dissolve them in 100 mL of deionized water. The conductivity was measured at 25°C for different time periods (Test method: The dissolution rate of different salt particles was determined by dynamic conductivity measurement. 1 g of sample was placed in a beaker containing 100 mL of deionized water and stirred with a magnetic stirrer (60 r / min) to dissolve. The dissolution process was monitored in real time using a conductivity meter, and the changes in conductivity were recorded). The results are shown in Table 1. It can be seen that the konjac gum group had the lowest hygroscopicity and did not affect the microporous structure and ion release; gum arabic and maltodextrin had high hygroscopicity and were prone to clumping, further blocking the pores and reducing conductivity and ion release.

[0058] Table 1. Comparison of conductivity of aqueous solutions with different salts in each example and comparative example (μS / cm, 25℃)

[0059] time Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 0s 192 191 191 188 185 182 180 190 10s 1396 1599 1520 1488 1612 962 400 260 30s 2012 2200 2152 2001 2144 1435 750 458 60s 2238 2385 2402 2399 2395 1782 1052 710 120s 2315 2599 2564 2495 2512 2014 1355 894

[0060] As shown in Table 1, the conductivity of the product obtained by using konjac gum as an excipient increased at a significantly faster rate than that of Comparative Examples 1, 2, and 3, and the ion release was more rapid. This indicates that the microporous structure formed by konjac gum excipient is superior. Furthermore, as can be seen from Examples 1, 2, and 5, the combination of konjac gum and polydextrose can significantly improve the conductivity of the salt product aqueous solution, while the effects of sodium citrate and magnesium sulfate are not significant.

[0061] Test Example 2

[0062] Take 5.0g of each of the samples from Examples 1-5 and Comparative Examples 1-3, place them in a constant temperature and humidity chamber at 25℃ and 80% relative humidity for 7 days, measure the moisture absorption rate (gravimetric method) and observe the clumping state. The results are shown in Table 2.

[0063] Table 2. Results of moisture absorption rate and anti-caking properties of different salt products in each embodiment and comparative example.

[0064] sample Moisture absorption rate (%) clumping state Liquidity Example 1 4.1 No lumps, loose excellent Example 2 4.2 No lumps, loose excellent Example 3 4.3 No lumps, loose excellent Example 4 4.2 No lumps, loose excellent Example 5 4.3 No lumps, loose excellent Comparative Example 1 9.8 Slight caking generally Comparative Example 2 11.3 Obvious hardening Difference Comparative Example 3 8.5 Slight caking generally

[0065] Test Example 3

[0066] 50g of unsalted fried peanuts were selected as the evaluation carrier. Twenty trained sensory evaluators were selected to conduct blind tests. Comparative Example 3 (ordinary table salt) was used as the control to determine the amount of salt used in Examples 1-5 and Comparative Examples 1-2 when equivalent saltiness was achieved. The equivalent salt reduction rate was calculated and sensory scores (out of 10) were given. The results are shown in Tables 3 and 4.

[0067] Equivalent salt reduction rate (%) = (Amount of ordinary salt used - Amount of test salt used) / Amount of ordinary salt used × 100%

[0068] Table 3. Equivalent salinity dosage and salt reduction rate of salt products in each example and comparative example.

[0069] sample Equivalent dosage (g / 50g peanuts) Equivalent salt reduction rate (%) Sodium decreased by (%) Example 1 0.74 26.0 19.0 Example 2 0.74 26.0 19.0 Example 3 0.75 25.0 18.3 Example 4 0.74 26.0 19.0 Example 5 0.75 25.0 18.3 Comparative Example 1 0.86 14.0 10.5 Comparative Example 2 0.88 12.0 9.1 Comparative Example 3 1.00 — —

[0070] Table 4 Sensory evaluation results of salt products from each example and comparative example (n=20, average score)

[0071] sample Salty purity bitter taste Odor Overall palatability Example 1 9.5 0.1 0.0 9.4 Example 2 9.6 0.1 0.0 9.5 Example 3 9.5 0.1 0.0 9.4 Example 4 9.6 0.1 0.0 9.5 Example 5 9.5 0.1 0.0 9.4 Comparative Example 1 7.6 0.7 0.6 7.3 Comparative Example 2 7.1 0.8 0.9 6.9 Comparative Example 3 9.3 0.2 0.1 9.4

[0072] As shown in Tables 3 and 4, the equivalent salt reduction rate of Examples 1-5 in real-world consumption scenarios reached approximately 25.0% to 26.0%, which is much higher than that of Comparative Examples 1-2. Moreover, the saltiness was pure, without bitterness or off-flavors, and the overall palatability was close to that of ordinary table salt.

[0073] Test Example 4

[0074] The finished products of Example 2 and Comparative Example 3 were subjected to electron microscopy (both at 500x magnification). The electron microscopy results of the finished product of Example 2 are shown in the appendix. Figure 1 The electron microscopy scanning results of Comparative Example 3 are shown in the appendix. Figure 2 Electron microscopy results show that the surface and interior of the finished particles in Example 2 exhibit a rich microporous structure; while the surface of the finished particles in Comparative Example 3 is dense and smooth, with no obvious microporous structure.

[0075] Test results summary:

[0076] The test results above show that the present invention has the following characteristics:

[0077] 1. Significant advantages in microstructure: Electron microscopy results confirm that the product of this invention has a rich microporous structure, while ordinary table salt has no micropores;

[0078] 2. Highly efficient salt reduction: The equivalent salt reduction rate can reach about 26.0%, and the sodium content is reduced by about 19.0%, resulting in a significant effect of low sodium and high saltiness.

[0079] 3. Rapid ion release: The microporous structure causes a rapid increase in conductivity, resulting in quick onset and high utilization of the salt-sensing effect;

[0080] 4. Low moisture absorption and anti-caking: The moisture absorption rate is as low as 4.1%, preventing caking in high humidity environments and maintaining excellent flowability;

[0081] 5. Pure taste: Sodium citrate effectively masks the bitter taste of potassium chloride, leaving no off-flavor and high palatability;

[0082] 6. Stable process: Suitable for continuous industrial production, and can be widely used for table seasoning and salt reduction in food processing.

[0083] It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

Claims

1. A low-sodium salt, characterized in that: Its components include 75-82 parts by weight of sodium chloride, 15-22 parts by weight of potassium chloride, and 0.8-1.5 parts by weight of konjac gum.

2. The low-sodium salt as described in claim 1, characterized in that: The low-sodium salt also includes a functional additive, which consists of the following components: 0.2 to 0.4 parts by weight of sodium citrate, 0.3 to 0.6 parts by weight of magnesium sulfate, and 0.7 to 1.2 parts by weight of polydextrose.

3. The low-sodium salt as described in claim 2, characterized in that: The low-sodium salt is composed of the following components: 79.0 parts by weight of sodium chloride, 18.5 parts by weight of potassium chloride, 1.0 part by weight of konjac gum, 0.3 parts by weight of sodium citrate, 0.5 parts by weight of magnesium sulfate, and 0.7 parts by weight of polydextrose.

4. The method for preparing low-sodium salt as described in claim 1, characterized in that: Includes the following steps: a. Ingredients: Dissolve sodium chloride and potassium chloride in a certain proportion, then add konjac gum in the same proportion and stir well; b. Decolorization: Decolorize the above solution; c. Filtration: Filter the decolorizing solution obtained in step b; d. Drying: The filtrate obtained in step c is dried to obtain solid particles; e. Screening: The solid particles obtained in step d are screened to obtain the low-sodium salt product.

5. The method for preparing low-sodium salt as described in claim 2, characterized in that: The following steps: a. Ingredients: Dissolve sodium chloride and potassium chloride in a certain proportion, then add konjac gum and functional additives in a certain proportion and stir evenly; b. Decolorization: Decolorize the above solution; c. Filtration: Filter the decolorizing solution obtained in step b; d. Drying: The filtrate obtained in step c is dried to obtain solid particles; e. Screening: The solid particles obtained in step d are screened to obtain the low-sodium salt product.

6. The method for preparing low-sodium salt as described in claims 4 and 5, characterized in that: The solvent in step a is distilled water, wherein the solid-liquid ratio between the solid and the distilled water is 1:

34.

7. The method for preparing low-sodium salt according to claims 4 and 5, characterized in that: The decolorizing agent used in step b is activated carbon.

8. The method for preparing low-sodium salt as described in claims 4 and 5, characterized in that: In step c, diatomaceous earth is used to remove impurities during filtration.

9. The method for preparing low-sodium salt as described in claims 4 and 5, characterized in that: The drying method in step d is spray drying.

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