A roasted salt having a multi-dimensional mouth feel and a method of making the same

Abstract

This invention relates to the field of roasted salt technology, specifically to a roasted salt with a multi-dimensional taste and its preparation method. Traditional roasted salt preparation methods not only easily result in clumping but also produce unsatisfactory flavor profiles and textures. To address these problems, this invention provides a roasted salt with a multi-dimensional taste. This salt formulation does not contain any exogenous substances such as anti-caking agents, flavor additives, or spices throughout the entire process. Instead, it achieves the problem at its source—by controlling the crystal structure—through physicochemical processes. The resulting roasted salt product is natural and pure, meeting consumers' basic requirements for food safety. Furthermore, the innovative process endows the product with a multi-dimensional taste and excellent anti-caking properties, aligning with current consumer demands for "clean label" and healthy food, and possessing promising market application prospects and promotional value.

Description

Technical Field

[0001] This invention relates to the field of roasted salt technology, specifically to a roasted salt with a multi-dimensional taste and its preparation method. Background Technology

[0002] Salt is inextricably linked to human life, and with continuous social development, the functions and uses of salt are receiving increasing attention. The deepening reform of the salt industry system has greatly revitalized the salt market and stimulated the enthusiasm of salt enterprises for production and research and development. Simultaneously, with the development and innovation of the global salt industry, high-tech salt-making technologies are constantly evolving, resulting in a growing variety of salt products. Consumers' quality requirements for salt products are also rising, and the development of diverse salt varieties has attracted widespread attention from salt companies. As people's living standards continue to improve, the quality and health benefits of salt products are increasingly valued by consumers. Developing high-quality, healthy salt products has become an important direction for the future development of the salt industry.

[0003] In existing technologies, roasted salt, as a relatively new processed salt product, typically involves directly roasting ordinary refined salt at high temperatures. This process alters the microstructure and flavor components of the salt crystals through thermal decomposition and reaction, thereby giving the salt a unique flavor and texture, and has garnered some attention in the high-end condiment market. However, traditional roasted salt preparation methods suffer from the following technical drawbacks: First, the product is prone to clumping and has poor stability. The clumping problem of salt has been a long-standing and difficult-to-solve issue, troubling salt-producing enterprises for a considerable period. Traditional salt roasting processes often involve directly roasting ordinary refined salt, resulting in salt crystals with regular shapes, smooth surfaces, and concentrated particle size distribution. During storage, these crystals are highly susceptible to moisture absorption and clumping, severely impacting the product's flowability and ease of use. Furthermore, a lack of control over the crystal's microstructure during roasting leads to a dense, non-porous interior, further exacerbating the clumping problem. Currently, the salt industry typically adds anti-caking agents such as potassium / sodium ferrocyanide and ferric ammonium citrate to maintain good flowability. However, this is an exogenous additive solution and does not address the clumping problem from the perspective of optimizing the salt crystal structure itself.

[0004] Secondly, the taste is monotonous and lacks complexity. Although ordinary refined salt develops a certain smoky aroma after simple roasting, its taste is relatively simple, with the saltiness released too quickly and lacking variation, failing to meet consumers' demand for a complex flavor profile. Current processes lack precise control over the morphology, particle size distribution, surface structure, and internal pores of salt crystals, resulting in similar performance in terms of dissolution rate, saltiness release curve, and flavor compound adsorption and retention in roasted salt products. This prevents the creation of a multi-dimensional taste experience throughout the entire process from initial contact with the mouth, chewing, to swallowing.

[0005] Third, the crystallization process is difficult to control. During the crystallization of salt, the growth rate, crystal form, particle size, and pore structure of the crystals have a significant impact on the taste and anti-caking properties of the final product. Current technologies often employ natural evaporation or simple stirring crystallization methods, resulting in coarse crystallization conditions and difficulty in precisely controlling the crystal growth process. This leads to uneven crystal particles, difficulty in controlling surface smoothness, and a dense internal structure, which not only affects the formation of a porous structure after baking but also reduces the product's anti-caking ability.

[0006] Fourth, the roasting process is simplistic. Traditional salt roasting processes often employ a single-step constant-temperature roasting or simple segmented heating, lacking precise design of parameters such as heating rate, constant temperature, and time. This prevents the phased evolution of the salt crystal's internal structure. As a result, the salt crystals fail to develop a sufficiently loose and porous structure during roasting, making it difficult to retain the main salty flavor while generating rich flavor compounds through high-temperature reactions. Consequently, the product's flavor profile, texture richness, and anti-caking properties are all limited.

[0007] Existing technologies that improve the flavor and anti-caking properties of salt by adding exogenous substances (such as anti-caking agents, trace elements, spices, etc.) inevitably introduce food additives, which can lead to problems such as flavor incompatibility, poor stability, increased costs, and consumer concerns about the safety of additives. Furthermore, it is difficult to achieve taste control and anti-caking performance improvement based on the crystal structure itself.

[0008] Therefore, how to provide a healthy roasted salt that does not require the addition of anti-caking agents and other additives, but is prepared by controlling the crystal growth from the source through raw material selection and process optimization, and by using refined crystallization and segmented roasting processes to produce salt that is not prone to clumping and has a multi-dimensional taste, is a technical problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0009] The existing technology has the problem that traditionally prepared roasted salt is prone to clumping and has poor flavor profile and texture. To address these issues, this invention provides a roasted salt with a multi-dimensional flavor profile, the preparation method of which includes the following steps: (1) Preparation of magnesium-containing brine: Add a magnesium chloride aqueous solution with a mass concentration of not less than 50% to the original brine to obtain magnesium-containing brine; (2) Preparation of salt granules: (a) Take two portions of magnesium-containing brine of the same volume. Place the first portion of magnesium-containing brine in a reaction vessel and preheat it under sealed stirring conditions. (b) When the brine temperature reaches the preset temperature, adjust the stirring speed to the preset value and introduce air. When crystals begin to precipitate in the solution, reduce the air flow rate and slowly add the second part of magnesium-containing brine to the brine in the reaction vessel at a rate of 60-200 μL / min. While stirring and adding the brine, continue to introduce air at a flow rate of 300-600 mL / min. (c) When the crystals in the reaction system have precipitated for 2-6 hours, stop adding the second part of magnesium brine, further reduce the air flow rate and continue stirring for 4-7 hours. The air flow rate is 150 mL / min-500 mL / min. After the reaction is completed, the solution in the reaction vessel is separated into solid and liquid to obtain the crystal product. After drying, the salt particles are obtained. (3) Baking: The obtained salt particles are placed in a tube furnace and baked in stages under an air atmosphere. First, they are baked at a low temperature, then at a high temperature. After cooling, the baked salt is obtained.

[0010] Preferably, the concentration of magnesium ions in the magnesium-containing brine in step (1) is 500ppm-20000ppm.

[0011] Preferably, the preset temperature in step (b) is 50℃-85℃; the stirring speed is adjusted to 400rpm-700rpm.

[0012] Preferably, the solid-liquid separation in step (c) is hot filtration.

[0013] Preferably, low-temperature baking involves heating to 200℃-400℃ at a heating rate of 3℃ / min-10℃ / min and baking at a constant temperature for 1.2h-3h.

[0014] Preferably, the high-temperature baking involves heating to 450℃-650℃ at a heating rate of 15℃ / min-30℃ / min and baking at a constant temperature for 1-2 hours.

[0015] Preferably, in step (3), the cooling is performed at a rate of 5℃ / min-20℃ / min.

[0016] Preferably, the main components of the original brine are water and sodium chloride, with calcium ≤10ppm, magnesium ≤5ppm, sodium sulfate 10-15g / L, and sodium chloride 297-303g / L. Beneficial effects

[0017] (1) In the prior art, the problem of salt clumping has long plagued salt-making enterprises. Traditional roasted salt is prone to moisture absorption and sticking during storage due to its regular crystal particles, smooth surface, and dense internal structure. At present, the industry generally relies on adding anti-caking agents such as potassium / sodium ferrocyanide and ferric ammonium citrate to maintain fluidity, but this is a passive solution of exogenous additives.

[0018] (2) This invention introduces a specific concentration of magnesium ions (500ppm-20000ppm) into the original brine, utilizing the regulatory effect of magnesium ions on the growth of sodium chloride crystals to change the growth habit and surface morphology of the crystals. During the crystallization process, by precisely controlling the preheating temperature (50℃-85℃), stirring speed (400rpm-700rpm), dropping speed (60-200μL / min), and adjusting the air flow rate in stages (from 300-600mL / min to 150-500mL / min), the crystals form a special structure with a rough surface and loose, porous interior during growth. This microstructure significantly reduces the contact area and capillary adsorption force between crystal particles, fundamentally improving the anti-caking performance of the product. No chemical anti-caking agents need to be added throughout the process, achieving truly additive-free healthy salt.

[0019] (3) In the existing technology, ordinary roasted salt has a monotonous taste, releases saltiness too quickly and lacks variation, making it difficult to create a multi-dimensional taste experience from the moment it enters the mouth to when it is swallowed. The fundamental reason for this is the lack of precise control over the microstructure of salt crystals.

[0020] This invention achieves synergistic control over crystal morphology, particle size distribution, surface structure, and internal porosity through a segmented crystallization process. Specifically: The preheating stage ensures the brine reaches a uniform initial temperature field; air is introduced and the air inlet valve opening is controlled to introduce gas-liquid interface disturbance in the early stages of crystal nucleation, promoting uniform distribution of crystal nuclei and the formation of a rough surface; a second portion of magnesium-containing brine is slowly added to maintain the stability of supersaturation in the system, allowing the crystals to grow at a controllable rate; a further stirring stage, after reducing the air intake, allows the crystals to solidify their structure in a dynamic environment. This series of operations works together to form salt particles with a loose, porous structure, a rough surface, and a wide particle size distribution. This unique structure exhibits a progressive dissolution characteristic in the mouth—the small surface protrusions dissolve rapidly, providing the initial salty sensation, while the porous internal structure delays the release of the main salty flavor, resulting in a salty flavor release curve that presents a layered experience: "mild at the beginning, full in the middle, and lingering at the end," achieving a multi-dimensional taste experience.

[0021] (4) Traditional salt roasting process often uses one-step constant temperature roasting or simple segmented heating, which cannot realize the staged evolution of the internal structure of salt crystals. It is difficult to form an ideal porous structure and also cannot fully generate rich flavor substances.

[0022] This invention employs a segmented heating and baking process. First, the salt is heated at a rate of 3℃ / min-10℃ / min to a constant temperature of 200℃-400℃ for 1.2h-3h. Then, it is heated at a rate of 15℃ / min-30℃ / min to a constant temperature of 450℃-650℃ for 1h-2h. During the low-temperature baking stage, adsorbed water and some crystal water are slowly removed from the salt crystals, initially forming a microporous network, accompanied by slight lattice rearrangement. During the high-temperature baking stage, rapid heating generates thermal stress within the crystals, further promoting micropore expansion and connectivity, forming a loose, porous, three-dimensional network structure. Simultaneously, complex thermochemical reactions occur on the surface and within the pores of the salt crystals under high-temperature conditions, generating flavor compounds with characteristics such as caramel and roasted aromas. These flavor compounds are effectively adsorbed and retained by the porous structure, giving the roasted salt excellent anti-caking properties while presenting a rich and natural flavor profile.

[0023] (5) Through extensive experimental screening, this invention has determined the optimal ranges for various process parameters (magnesium ion concentration 500-20000ppm, preheating temperature 50-85℃, stirring speed 400-700rpm, dropping speed 60-200μL / min, staged adjustment of air flow, baking temperature 200-650℃, etc.). These parameters work synergistically to determine the microstructure and performance of the final product. For example, the matching relationship between magnesium ion concentration and dropping speed directly affects the crystal growth rate and morphology; the synergy between preheating temperature and stirring speed determines the initial nucleation conditions; and the combination of baking temperature, heating rate, and isothermal time in the two stages jointly determines the degree of porous structure formation and the amount of flavor substances generated. This systematic process design ensures the stability of product performance and the repeatability of the process, providing reliable technical support for industrial production.

[0024] (6) This invention does not add any anti-caking agents, flavor additives, or spices or other exogenous substances throughout the entire process. It achieves the technical path of solving the problem from the source of crystal structure only through physicochemical process control. The prepared roasted salt product is natural and pure, which not only meets consumers' basic requirements for food safety, but also endows the product with multi-dimensional taste and excellent anti-caking properties through innovative process. It meets the current consumer demand for "clean label" and healthy food, and has good market application prospects and promotion value. Attached Figure Description

[0025] Figure 1 Electron microscope magnification of the salt particles obtained in Example 1 before roasting.

[0026] Figure 2 Electron microscope magnification of the salt particles obtained in Example 2 before roasting.

[0027] Figure 3Electron microscope magnification of the salt particles obtained in Example 3 before roasting.

[0028] Figure 4 Electron microscope magnification of the salt particles obtained in Example 4 before roasting.

[0029] Figure 5 Electron microscope magnification of the salt particles obtained in Example 5 before roasting.

[0030] Figure 6 Electron microscope magnification of the salt particles obtained in Example 6 before roasting.

[0031] Figure 7 Electron microscope magnification of the salt particles obtained in Comparative Example 1 before roasting.

[0032] Figure 8 Electron microscope magnification of the salt particles obtained in Comparative Example 2 before roasting.

[0033] Figure 9 Electron microscope magnification of the salt particles obtained in Comparative Example 3 before roasting.

[0034] Figure 10 Electron microscope magnification of the salt particles obtained in Comparative Example 4 before roasting.

[0035] Figure 11 Electron microscope magnification of the salt particles obtained in Comparative Example 5 before roasting.

[0036] Figure 12 SEM image of the salt granules obtained in Example 1 after baking.

[0037] Figure 13 SEM image of the salt granules obtained in Example 2 after baking.

[0038] Figure 14 SEM image of the salt granules obtained in Example 3 after baking.

[0039] Figure 15 SEM image of the salt granules obtained in Example 4 after baking.

[0040] Figure 16 SEM image of the salt granules obtained in Example 5 after baking.

[0041] Figure 17 SEM image of the salt granules obtained in Example 6 after baking.

[0042] Figure 18 SEM image of the salt particles obtained in Comparative Example 1 after baking.

[0043] Figure 19 SEM image of the salt particles obtained in Comparative Example 2 after baking.

[0044] Figure 20 SEM image of the salt particles obtained in Comparative Example 3 after baking.

[0045] Figure 21 SEM image of the salt particles obtained in Comparative Example 4 after baking.

[0046] Figure 22 SEM image of the salt particles obtained in Comparative Example 5 after baking. Detailed Implementation

[0047] The present invention will be described in detail below with reference to embodiments. However, it should be understood that the following embodiments are merely illustrative examples of implementation of the present invention and are not intended to limit the scope of the present invention.

[0048] The original brine used in the following embodiments and comparative examples of the present invention has the same composition as that used in the original brine, as detailed below: The main components of the original brine are water and sodium chloride. The original brine contains 10 g / L sodium sulfate, 300 g / L sodium chloride, <10 ppm calcium, and <5 ppm magnesium. Example 1

[0049] A type of roasted salt with a multi-dimensional flavor is prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 500 ppm. (2) Take two portions of magnesium-containing brine of equal volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 50℃, adjust the stirring speed to 700rpm. At the same time, open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 45%. Simultaneously, slowly add the other portion of magnesium-containing brine to the brine in the jacketed beaker using a peristaltic pump at a dripping rate of [missing information]. Add air dropwise at a rate of 60 μL / min while stirring, and introduce air through the aeration plate at the bottom of the jacketed beaker at a flow rate of 300 mL / min. After crystals precipitate in the reaction system for 6 hours, turn off the peristaltic pump, adjust the opening of the air inlet valve of the jacketed beaker to 25%, and adjust the air flow rate to 150 mL / min. Continue stirring for 4 hours and then turn off the stirring. Filter the solution in the jacketed beaker while it is still hot to obtain the crystal product. Place the obtained crystal product in an oven at 40°C to dry and obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube vacuum furnace, heat the tube furnace to 200°C with an air flow rate of 500 ml / min and a heating rate of 3°C / min, and bake at a constant temperature for 1.2 h. Then heat to 450°C with a heating rate of 15°C / min and bake at a constant temperature for 1.5 h. After that, cool the tube furnace at a rate of 10°C / min. After cooling to room temperature, take out the product to obtain roasted salt one. Example 2

[0050] A type of roasted salt with a multi-dimensional flavor is prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 1500 ppm. (2) Take two portions of magnesium-containing brine of equal volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 60℃, adjust the stirring speed to 600rpm. At the same time, open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 35%. Simultaneously, slowly add the other portion of magnesium-containing brine to the brine in the jacketed beaker using a peristaltic pump at a dripping rate of [missing information]. At a rate of 100 μL / min, air was added dropwise while stirring and introduced through the aeration plate at the bottom of the jacketed beaker. The air flow rate was 400 mL / min. After crystals precipitated in the reaction system for 5 hours, the peristaltic pump was turned off, the opening of the air inlet valve of the jacketed beaker was adjusted to 20%, and the air flow rate was adjusted to 200 mL / min. Stirring was continued for 5 hours and then the stirring was turned off. The solution in the jacketed beaker was filtered while hot to obtain the crystal product. The obtained crystal product was placed in an oven at 40°C and dried to obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube furnace, heat the tube furnace to 300°C with an air flow rate of 550 ml / min and a heating rate of 5°C / min, and bake at a constant temperature for 2 hours. Then heat to 500°C with a heating rate of 18°C / min and bake at a constant temperature for 1.5 hours. After that, cool the tube furnace at a rate of 15°C / min. After cooling to room temperature, take out the product to obtain roasted salt II. Example 3

[0051] A type of roasted salt with a multi-dimensional flavor is prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 4000 ppm. (2) Take two portions of magnesium-containing brine of equal volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 70℃, adjust the stirring speed to 500rpm and simultaneously open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 30%. At the same time, slowly add the other portion of magnesium-containing brine to the brine in the jacketed beaker using a peristaltic pump at a dripping rate of [missing information]. At a rate of 150 μL / min, air was added dropwise while stirring and introduced through the aeration plate at the bottom of the jacketed beaker. The air flow rate was 500 mL / min. After crystals precipitated in the reaction system for 4 hours, the peristaltic pump was turned off, the opening of the air inlet valve of the jacketed beaker was adjusted to 15%, and the air flow rate was adjusted to 300 mL / min. Stirring was continued for 6 hours and then the stirring was turned off. The solution in the jacketed beaker was filtered while hot to obtain the crystal product. The obtained crystal product was placed in an oven at 40°C and dried to obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube furnace, heat the tube furnace to 400°C with an air flow rate of 600 ml / min and a heating rate of 8°C / min, and bake at a constant temperature for 3 hours. Then heat to 600°C with a heating rate of 25°C / min and bake at a constant temperature for 2 hours. After that, cool the tube furnace at a rate of 20°C / min. After cooling to room temperature, take out the product to obtain roasted salt 3. Example 4

[0052] A type of roasted salt with a multi-dimensional flavor is prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 10,000 ppm. (2) Take two portions of magnesium-containing brine of equal volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 80℃, adjust the stirring speed to 400rpm. At the same time, open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 20%. Simultaneously, slowly add the other portion of magnesium-containing brine to the brine in the jacketed beaker using a peristaltic pump at a dripping rate of [missing information]. At a rate of 200 μL / min, air was added dropwise while stirring and introduced through the aeration plate at the bottom of the jacketed beaker. The air flow rate was 600 mL / min. After crystals precipitated in the reaction system for 3 hours, the peristaltic pump was turned off, the opening of the air inlet valve of the jacketed beaker was adjusted to 10%, and the air flow rate was adjusted to 400 mL / min. Stirring was continued for 7 hours and then the stirring was turned off. The solution in the jacketed beaker was filtered while hot to obtain the crystal product. The obtained crystal product was placed in an oven at 40°C and dried to obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube vacuum furnace, heat the tube furnace to 400°C with an air flow rate of 700 ml / min and a heating rate of 10°C / min, and bake at a constant temperature for 2 hours. Then heat to 650°C with a heating rate of 30°C / min and bake at a constant temperature for 1 hour. After that, cool the tube furnace at a rate of 5°C / min. After cooling to room temperature, take out the product to obtain roasted salt four. Example 5

[0053] A type of roasted salt with a multi-dimensional flavor is prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 15000 ppm. (2) Take two portions of magnesium-containing brine of equal volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 85℃, adjust the stirring speed to 700rpm. At the same time, open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 25%. Simultaneously, slowly add the other portion of magnesium-containing brine to the brine in the jacketed beaker using a peristaltic pump at a dripping rate of [missing information]. At a rate of 150 μL / min, air was added dropwise while stirring and introduced through the aeration plate at the bottom of the jacketed beaker. The air flow rate was 300 mL / min. After crystals precipitated in the reaction system for 2 hours, the peristaltic pump was turned off, the opening of the air inlet valve of the jacketed beaker was adjusted to 10%, and the air flow rate was adjusted to 500 mL / min. Stirring was continued for 4 hours and then the stirring was turned off. The solution in the jacketed beaker was filtered while hot to obtain the crystal product. The obtained crystal product was placed in an oven at 40°C and dried to obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube vacuum furnace, heat the tube furnace to 300℃ with an air flow rate of 700ml / min and a heating rate of 5℃ / min, and bake at a constant temperature for 1.5h. Then heat to 600℃ with a heating rate of 20℃ / min and bake at a constant temperature for 2h. After that, cool the tube furnace at a rate of 10℃ / min. After cooling to room temperature, take out the product to obtain roasted salt five. Example 6

[0054] A type of roasted salt with a multi-dimensional flavor is prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 20,000 ppm. (2) Take two portions of magnesium-containing brine of equal volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 85℃, adjust the stirring speed to 600rpm and simultaneously open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 45%. At the same time, slowly add the other portion of magnesium-containing brine to the brine in the jacketed beaker using a peristaltic pump at a dripping rate of [missing information]. At a rate of 150 μL / min, air was added dropwise while stirring and introduced through the aeration plate at the bottom of the jacketed beaker. The air flow rate was 300 mL / min. After crystals precipitated in the reaction system for 2 hours, the peristaltic pump was turned off, the opening of the air inlet valve of the jacketed beaker was adjusted to 15%, and the air flow rate was adjusted to 500 mL / min. Stirring was continued for 5 hours and then the stirring was turned off. The solution in the jacketed beaker was filtered while hot to obtain the crystal product. The obtained crystal product was placed in an oven at 40°C and dried to obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube furnace, heat the tube furnace to 300°C with an air flow rate of 700 ml / min and a heating rate of 5°C / min, and bake at a constant temperature for 1.5 h. Then heat to 600°C with a heating rate of 20°C / min and bake at a constant temperature for 2 h. After that, cool the tube furnace at a rate of 10°C / min. After cooling to room temperature, take out the product to obtain roasted salt six.

[0055] Comparative Example 1 A type of roasted salt, prepared as follows: (1) Take two portions of the same volume of raw brine. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 50℃, adjust the stirring speed to 700rpm. At the same time, open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 45%. Simultaneously, slowly add the other portion of raw brine to the brine in the jacketed beaker using a peristaltic pump at a dripping speed of 60. The air flow rate was 300 mL / min. While stirring, air was added dropwise through the aeration plate at the bottom of the jacketed beaker. After the crystals precipitated in the reaction system for 6 hours, the peristaltic pump was turned off, the opening of the air inlet valve of the jacketed beaker was adjusted to 25%, and the air flow rate was adjusted to 150 mL / min. Stirring was continued for 4 hours and then the stirring was turned off. The solution in the jacketed beaker was filtered while hot to obtain the crystal product. The obtained crystal product was placed in an oven at 40°C and dried to obtain salt particles. (2) Place the salt particles obtained in step (1) into a tube vacuum furnace, heat the tube furnace to 200°C with an air flow rate of 500 ml / min and a heating rate of 3°C / min, and bake at a constant temperature for 1.2 h. Then heat to 450°C with a heating rate of 15°C / min and bake at a constant temperature for 1.5 h. After that, cool the tube furnace at a rate of 10°C / min. After cooling to room temperature, take out the product to obtain roasted salt seven.

[0056] Comparative Example 2 A type of roasted salt, prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine, the magnesium ion content in the magnesium brine is 0.31% by mass; (2) Take two portions of magnesium-containing brine of equal volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 85℃, adjust the stirring speed to 600rpm and simultaneously open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 45%. At the same time, slowly add the other portion of magnesium-containing brine to the brine in the jacketed beaker using a peristaltic pump at a dripping rate of [missing information]. At a rate of 150 μL / min, air was added dropwise while stirring and introduced through the aeration plate at the bottom of the jacketed beaker. The air flow rate was 300 mL / min. After crystals precipitated in the reaction system for 2 hours, the peristaltic pump was turned off, the opening of the air inlet valve of the jacketed beaker was adjusted to 15%, and the air flow rate was adjusted to 500 mL / min. Stirring was continued for 5 hours and then the stirring was turned off. The solution in the jacketed beaker was filtered while hot to obtain the crystal product. The obtained crystal product was placed in an oven at 40°C and dried to obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube vacuum furnace, heat the tube furnace to 300℃ with an air flow rate of 700ml / min and a heating rate of 5℃ / min, and bake at a constant temperature for 1.5h. Then heat to 600℃ with a heating rate of 20℃ / min and bake at a constant temperature for 2h. After that, cool the tube furnace at a rate of 10℃ / min. After cooling to room temperature, take out the product to obtain roasted salt 8.

[0057] Comparative Example 3 A type of roasted salt, prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 15000 ppm. (2) Take two portions of magnesium brine of the same volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker is 85℃, adjust the stirring speed to 700rpm and the opening of the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 25%. At the same time, slowly add another portion of magnesium brine to the brine in the jacketed beaker through a peristaltic pump at a dropping rate of 150μL / min. After crystals precipitate in the reaction system for 2 hours, turn off the peristaltic pump, adjust the opening of the air inlet valve of the jacketed beaker to 10%, and adjust the air flow rate to 500mL / min. Continue stirring for 4 hours and then turn off the stirring. Filter the solution in the jacketed beaker while it is hot to obtain the crystal product. Place the obtained crystal product in an oven at 40℃ to dry and obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube furnace, heat the tube furnace to 300°C with an air flow rate of 700 ml / min and a heating rate of 5°C / min, and bake at a constant temperature for 1.5 h. Then heat to 600°C with a heating rate of 20°C / min and bake at a constant temperature for 2 h. After that, cool the tube furnace at a rate of 10°C / min. After cooling to room temperature, take out the product to obtain roasted salt nine.

[0058] Comparative Example 4 A type of roasted salt, prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 15000 ppm. (2) Take two portions of magnesium-containing brine of equal volume. Place one portion (1L) in a jacketed beaker and seal it while stirring. Preheat the jacketed beaker while stirring. When the temperature of the brine in the jacketed beaker reaches 85℃, adjust the stirring speed to 700rpm. At the same time, open the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 25%. Simultaneously, slowly add the other portion of magnesium-containing brine to the brine in the jacketed beaker using a peristaltic pump at a dripping rate of [missing information]. At a rate of 150 μL / min, air was added dropwise while stirring and introduced through the aeration plate at the bottom of the jacketed beaker. The air flow rate was 300 mL / min. After crystals precipitated in the reaction system for 2 hours, the peristaltic pump was turned off, the opening of the air inlet valve of the jacketed beaker was adjusted to 10%, and the air flow rate was adjusted to 500 mL / min. Stirring was continued for 4 hours and then the stirring was turned off. The solution in the jacketed beaker was filtered while hot to obtain the crystal product. The obtained crystal product was placed in an oven at 40°C and dried to obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube vacuum furnace, and then heat it to 600°C at a heating rate of 20°C / min. After baking at a constant temperature for 3.5 hours, the tube furnace is cooled down at a rate of 10°C / min. After cooling to room temperature, the product is taken out to obtain roasted salt.

[0059] Comparative Example 5 A type of roasted salt, prepared as follows: (1) At room temperature, while stirring, add a 50% magnesium chloride aqueous solution to the original brine to obtain magnesium brine with a magnesium ion concentration of 15000 ppm. (2) Take 2L of magnesium brine and place it in a jacketed beaker and seal it for stirring. While stirring, preheat the jacketed beaker. When the temperature of the brine in the jacketed beaker is 85℃, adjust the stirring speed to 700rpm and the opening of the air inlet valve of the jacketed beaker to 100%. When crystals begin to precipitate in the solution, adjust the opening of the air inlet valve of the jacketed beaker to 25%. While stirring, add air dropwise through the aeration plate at the bottom of the jacketed beaker. The air flow rate is 300mL / min. After crystals precipitate in the reaction system for 2 hours, adjust the opening of the air inlet valve of the jacketed beaker to 10% and the air flow rate to 500mL / min. Continue stirring for 4 hours and then turn off the stirring. Filter the solution in the jacketed beaker while it is hot to obtain the crystal product. Place the obtained crystal product in an oven at 40℃ and dry it to obtain salt particles. (3) Place the salt particles obtained in step (2) into a tube vacuum furnace, heat the tube furnace to 300°C with an air flow rate of 700 ml / min and a heating rate of 5°C / min, and bake at a constant temperature for 1.5 h. Then heat to 600°C with a heating rate of 20°C / min and bake at a constant temperature for 2 h. After that, cool the tube furnace at a rate of 10°C / min. After cooling to room temperature, take out the product to obtain roasted salt twelve.

[0060] Electron microscope images of the salt particles obtained in Examples 1-6 before roasting are shown in the attached instructions. Figure 1-6 As shown. Electron microscope images of the salt particles obtained in Comparative Examples 1-5 before roasting are shown in the attached instruction manual. Figure 7-11 As shown.

[0061] SEM images of the salt granules obtained in Examples 1-6 after roasting are shown in the attached instructions. Figure 12-17 As shown. SEM images of the salt particles obtained in Comparative Examples 1-5 after roasting are attached to the instruction manual. Figure 18-22 As shown.

[0062] Performance testing 1. Electronic tongue test for roasted salt flavor: Test solution: Reference solution (reference saliva): 30 mM potassium chloride + 0.3 mM tartaric acid Preparation process: To prepare 30mM potassium chloride, dissolve 2.2365g of potassium chloride in 1L of pure water to obtain a 30mM potassium chloride solution. To prepare 0.3 mM tartaric acid, dissolve 0.0451 g of tartaric acid in 1 L of pure water to obtain a 0.3 mM tartaric acid solution.

[0063] Negative electrode cleaning solution: 100mM hydrochloric acid + 30% (v / v) ethanol Preparation process: Preparation of 100mM hydrochloric acid: Take 8.33ml of 12mol / L concentrated hydrochloric acid and dissolve it in pure water in a 1L volumetric flask to obtain 100mM hydrochloric acid; Preparation of 30% volumetric ethanol: Take 30ml of anhydrous ethanol and dissolve it in a 100ml volumetric flask to obtain 30% volumetric ethanol.

[0064] Positive electrode cleaning solution: 10mM potassium hydroxide + 100mM potassium chloride + 30% (v / v) ethanol Preparation process: Preparation of 10mM potassium hydroxide: Dissolve 0.5611g of potassium hydroxide in pure water in a 1L volumetric flask to obtain 10mM potassium hydroxide; Preparation of 100mM potassium chloride: Dissolve 7.4555g of potassium chloride in pure water in a 1L volumetric flask to obtain 100mM potassium chloride; Preparation of 30% volumetric ethanol: Dissolve 30ml of anhydrous ethanol in a 100ml volumetric flask to obtain 30% volumetric ethanol.

[0065] Sample preparation and testing methods: Take 0.37g of sample, add 75ml of water, homogenize, and test using the instrument. The flavor test results of roasted salt are shown in Table 1.

[0066] 2. Anti-caking properties of roasted salt Test Procedure: Weigh 7g of each roasted salt sample and add pure water to each sample to achieve a moisture content of 2.8%. Place the samples in a cylindrical mold with a diameter of 5cm. Compact the mold using a tablet press at a rate of 20% and a pressure of 2.4 tons, hold for 30 seconds, then release the sample. Place the sample in an 80℃ forced-air drying oven for 4 hours, close the oven to allow for spontaneous moisture absorption overnight, and continue drying in an 80℃ forced-air drying oven for another 4 hours. Remove the sample and test its breaking force on a tensile testing machine. Repeat the test three times and take the average value. The degree of anti-caking is expressed as the agglomeration rate. The lower the agglomeration rate, the better the anti-caking effect (agglomeration rate = sample breaking force / kgf ÷ blank breaking force / kgf). The test results of the anti-caking rate of various roasted salt samples are shown in Table 2.

[0067] Table 1 Test Items sour bitterness astringent Bitter aftertaste Astringent aftertaste Umami Fresh aftertaste Salty sweet Tasteless -13 0 0 0 0 0 0 -6 0 Example 1 -40.32 9.38 0.89 -0.01 -0.03 5.34 0.95 8.32 3.02 Example 2 -42.86 10.02 0.86 -0.22 -0.02 6.03 1.03 8.36 3.56 Example 3 -44.14 10.11 0.90 -0.18 -0.06 7.11 1.06 8.95 3.18 Example 4 -35.14 10.32 0.92 -0.03 -0.13 7.52 1.07 8.23 3.66 Example 5 -46.23 10.95 0.95 -0.05 -0.06 9.39 1.10 9.41 4.82 Example 6 -38.17 11.23 0.96 -0.06 -0.12 9.36 1.03 7.12 3.11 Comparative Example 1 -40.35 9.72 0.90 -0.24 -0.19 2.41 0.02 4.22 2.15 Comparative Example 2 -39.42 9.82 0.89 -0.17 -0.05 3.86 0.29 4.35 2.35 Comparative Example 3 -42.10 10.05 0.93 -0.23 -0.13 6.68 0.65 4.45 2.85 Comparative Example 4 -36.72 10.11 0.96 -0.04 -0.09 6.55 0.65 5.32 2.47 Comparative Example 5 -39.47 10.25 0.97 -0.20 -0.08 6.62 0.69 4.19 2.13 Note: In Table 1, Tasteless is the tasteless point, i.e., the output of the reference solution. The reference solution consists of KCl and tartaric acid to form the taste value. Therefore, the tasteless point for sour taste is -13, and the tasteless point for salty taste is -6. Based on this, if the taste value of a sample is lower than Tasteless, it means that the sample has no taste, and vice versa. The richness refers to the aftertaste of umami, reflecting the persistence of the umami flavor in the sample, also known as umami persistence. Bitter aftertaste reflects the degree of residual bitterness, while astringent aftertaste reflects the degree of residual astringency.

[0068] Table 2 sample Anti-caking rate 1 Anti-caking rate 2 Anti-caking rate 3 Average anti-caking rate of three times Example 1 38.2% 36.7% 37.9% 37.6% Example 2 36.8% 36.4% 34.3% 35.8% Example 3 33.5% 32.9% 34.1% 33.5% Example 4 32.8% 34.6% 33.4% 33.6% Example 5 31.5% 30.8% 30.1% 30.8% Example 6 35.6% 36.7% 39.6% 37.3% Comparative Example 1 65.3% 62.6.% 62.8% 63.6% Comparative Example 2 40.3% 40.9% 43.6% 41.6% Comparative Example 3 68.0% 66.9% 68.3% 67.7% Comparative Example 4 32.2% 33.6% 32.7% 32.8% Comparative Example 5 52.1% 50.0% 51.3% 51.1% An electron microscope image of the salt particles obtained in Example 1 before roasting is shown in the attached instruction manual. Figure 1 As shown.

[0069] An electron microscope image of the salt particles obtained in Example 2 before roasting is shown in the attached instruction manual. Figure 2 As shown.

[0070] An electron microscope image of the salt particles obtained in Example 3 before roasting is shown in the attached instruction manual. Figure 3 As shown.

[0071] An electron microscope image of the salt particles obtained in Example 4 before roasting is shown in the attached instruction manual. Figure 4 As shown.

[0072] An electron microscope image of the salt particles obtained in Example 5 before roasting is shown in the attached instruction manual. Figure 5 As shown.

[0073] An electron microscope image of the salt particles obtained in Example 6 before roasting is shown in the attached instruction manual. Figure 6 As shown.

[0074] An electron microscope image of the salt particles obtained in Comparative Example 1 before roasting is shown in the attached instruction manual. Figure 7 As shown.

[0075] An electron microscope image of the salt particles obtained in Comparative Example 2 before roasting is shown in the attached instruction manual. Figure 8 As shown.

[0076] An electron microscope image of the salt particles obtained in Comparative Example 3 before roasting is shown in the attached instruction manual. Figure 9 As shown.

[0077] The electron microscope image of the salt particles obtained in Comparative Example 4 before roasting is shown in the attached instruction manual. Figure 10 As shown.

[0078] An electron microscope image of the salt particles obtained in Comparative Example 5 before roasting is shown in the attached instruction manual. Figure 11 As shown.

[0079] The SEM image of the salt granules obtained in Example 1 after roasting is shown in the attached instruction manual. Figure 12 As shown.

[0080] The SEM image of the salt granules obtained in Example 2 after baking is shown in the attached instruction manual. Figure 13 As shown.

[0081] The SEM image of the salt granules obtained in Example 3 after baking is shown in the attached instruction manual. Figure 14 As shown.

[0082] The SEM image of the salt granules obtained in Example 4 after baking is shown in the attached instruction manual. Figure 15 As shown.

[0083] The SEM image of the salt granules obtained in Example 5 after baking is shown in the attached instruction manual. Figure 16 As shown.

[0084] The SEM image of the salt granules obtained in Example 6 after baking is shown in the attached instruction manual. Figure 17 As shown.

[0085] The SEM image of the salt particles obtained in Comparative Example 1 after roasting is shown in the attached instruction manual. Figure 18 As shown.

[0086] The SEM image of the salt particles obtained in Comparative Example 2 after roasting is shown in the attached instruction manual. Figure 19 As shown.

[0087] SEM images of the salt particles obtained in Comparative Example 3 after roasting are shown in the attached instruction manual. Figure 20 As shown.

[0088] SEM images of the salt particles obtained in Comparative Example 4 after roasting are shown in the attached instruction manual. Figure 21 As shown.

[0089] SEM images of the salt particles obtained in Comparative Example 5 after roasting are shown in the attached instruction manual. Figure 22 As shown.

[0090] Based on the above-described preferred embodiments of the present invention, and through the foregoing description, those skilled in the art can make various changes and modifications without departing from the inventive concept. The technical scope of this invention is not limited to the contents of the specification, but must be determined according to the scope of the claims.

Claims

1. A roasted salt with a multi-dimensional flavor, characterized in that, The preparation method includes the following steps: (1) Preparation of magnesium-containing brine: Add a magnesium chloride aqueous solution with a mass concentration of not less than 50% to the original brine to obtain magnesium-containing brine; (2) Preparation of salt granules: (a) Take two portions of magnesium-containing brine of the same volume. Place the first portion of magnesium-containing brine in a reaction vessel and preheat it under sealed stirring conditions. (b) When the brine temperature reaches the preset temperature, adjust the stirring speed to the preset value and introduce air. When crystals begin to precipitate in the solution, reduce the air flow rate and slowly add the second part of magnesium-containing brine to the brine in the reaction vessel at a rate of 60-200 μL / min. While stirring and adding the brine, continue to introduce air at a flow rate of 300-600 mL / min. (c) When the crystals in the reaction system have precipitated for 2-6 hours, stop adding the second part of magnesium brine, further reduce the air flow rate and continue stirring for 4-7 hours. The air flow rate is 150 mL / min-500 mL / min. After the reaction is completed, the solution in the reaction vessel is separated into solid and liquid to obtain the crystal product. After drying, the salt particles are obtained. (3) Baking: The obtained salt particles are placed in a tube furnace and baked in stages under an air atmosphere. First, they are baked at a low temperature, then at a high temperature. After cooling, the baked salt is obtained.

2. The roasted salt with a multi-dimensional taste according to claim 1, characterized in that, In step (1), the concentration of magnesium ions in the magnesium-containing brine is 500ppm-20000ppm.

3. The roasted salt with a multi-dimensional taste according to claim 1, characterized in that, In step (b), the preset temperature is 50℃-85℃; the stirring speed is adjusted to 400rpm-700rpm.

4. The roasted salt with a multi-dimensional taste according to claim 1, characterized in that, In step (c), the solid-liquid separation is achieved by hot vacuum filtration.

5. The roasted salt with a multi-dimensional taste according to claim 1, characterized in that, Low-temperature baking involves heating to 200℃-400℃ at a heating rate of 3℃ / min-10℃ / min and baking at a constant temperature for 1.2h-3h.

6. The roasted salt with a multi-dimensional taste according to claim 1, characterized in that, High-temperature baking involves heating to 450℃-650℃ at a rate of 15℃ / min-30℃ / min and baking at a constant temperature for 1-2 hours.

7. The roasted salt with a multi-dimensional taste according to claim 1, characterized in that, In step (3), the cooling is carried out at a rate of 5℃ / min-20℃ / min.

8. The roasted salt with a multi-dimensional taste according to claim 1, characterized in that, The main components of raw brine are water and sodium chloride. The raw brine contains ≤10ppm calcium, ≤5ppm magnesium, 10-15g / L sodium sulfate, and 297-303g / L sodium chloride.

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