Threshold concentration capsaicin sodium reduction and saltiness enhancement regulation model, construction method and system

Abstract

The application discloses a threshold concentration capsaicin saltiness increasing and sodium reducing regulation model, a construction method and a system. The construction method comprises the following steps: (a) determining the capsaicin threshold concentration range as 0.6-1.4 ppm through sensory evaluation; (b) measuring the physiological and biochemical parameter change values of saliva under capsaicin stimulation, including saliva viscosity Δη and carbonic anhydrase VI concentration ΔCA-VI; (c) establishing a sodium reduction amount calculation model ΔW=k×[CAP]+m1×Δη+m2×ΔCA-VI+b; and (d) model verification. The application further discloses a regulation system comprising a capsaicin concentration input module, a saliva physiological and biochemical parameter detection device, a data processing unit and a sodium reduction execution mechanism. When the model is applied to low-sodium food production, the sodium content can be reduced by 5%-25% while the salty taste intensity remains unchanged. The capsaicin saltiness increasing effect is quantified as a sodium reduction process parameter for the first time, and controllable and standardized production of the salt reduction process is realized.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a salt-increasing and sodium-reducing regulation model based on the physiological effects of capsaicin, its construction method, system, and application. Background Technology

[0002] Salt (sodium chloride) is an essential substance for human survival, playing a crucial role in the taste, flavor, texture, freshness, and shelf-life stability of processed foods. However, modern diets consume far more sodium than physiologically necessary. Numerous studies have shown that excessive sodium intake increases the risk of cardiovascular disease, diabetes, kidney disease, and cognitive impairment. The World Health Organization recommends that adults limit their sodium intake to 2 g per day (approximately 5 g of salt) and calls for a 30% relative reduction in global salt intake by 2030.

[0003] The food industry is committed to developing effective salt reduction strategies, and currently the main technical solutions and their shortcomings are as follows:

[0004] (1) Use salt substitutes: such as KCl, CaCl2, etc. to replace NaCl. However, higher concentrations of KCl will produce a metallic taste and bitterness, resulting in a decline in sensory quality, and food additive labeling is required on the packaging, which leads to low consumer acceptance.

[0005] (2) Optimize the salt structure: such as preparing hollow salt or changing the morphology of salt particles to accelerate the dissolution rate. However, this method is mainly applicable to solid foods, and its effect on liquid or semi-solid foods such as soups and sauces is limited. In addition, the process is complicated and the cost is high.

[0006] (3) Flavor enhancers: such as monosodium glutamate (MSG) and yeast extracts to enhance the perception of saltiness. However, MSG also requires additive labeling, and some consumers have health concerns about it.

[0007] (4) Research on the saltiness enhancement of capsaicin: Existing studies have shown that capsaicin can enhance the perception of saltiness. However, the spiciness of high concentrations of capsaicin limits the application scenarios of capsaicin in reducing salt content and alters the original flavor of food; moreover, existing studies are all at the level of sensory phenomenon description and have failed to establish a quantitative relationship between the saltiness enhancement effect of capsaicin and the amount of sodium reduction, so they cannot be directly applied to industrial production.

[0008] Therefore, there is an urgent need for a method that can quantify the saltiness-enhancing effect of capsaicin into sodium reduction process parameters, so as to achieve controllable and standardized production that "reduces salt without reducing saltiness". Summary of the Invention

[0009] The technical problem that the invention aims to solve

[0010] This invention aims to solve the technical problems of capsaicin's poor saltiness-enhancing effect, inability to quantify it, and inability to directly guide sodium reduction production in the prior art. It provides a threshold concentration capsaicin saltiness-enhancing and sodium reduction regulation model, its construction method, system, and application.

[0011] Inventive Principles

[0012] This invention is based on the following scientific discovery: Threshold concentrations of capsaicin stimulate oral saliva secretion, causing synergistic changes in salivary physiological and biochemical parameters (including increased salivary flow rate, pH changes, increased endopeptidase activity, increased salivary viscosity, decreased cystatin SN concentration, decreased carbonic anhydrase VI concentration, and Na+). + and K + Decreased capsaicin concentration and total protein concentration activate the salty taste neural response through the TRPV1 channel, thereby enhancing the perception of saltiness. This invention establishes for the first time a quantitative mathematical model relating capsaicin concentration, changes in salivary physiological and biochemical parameters, and sodium reduction, transforming sensory effects into quantifiable process control parameters.

[0013] Technical solution

[0014] Technical Solution 1: Method for Constructing a Regulation Model

[0015] A method for constructing a threshold concentration capsaicin-based model for regulating saltiness and sodium reduction includes the following steps:

[0016] (a) Determination of the capsaicin threshold concentration range

[0017] Sensory evaluation methods, including 2-AFC (two-way forced selection) and gLMS (universal labeled value scale), were used to screen for capsaicin concentrations that increased the perceived saltiness of 1.26–4.50 g / L NaCl solutions by 5%–15%. Specifically:

[0018] Capsaicin-NaCl solutions of different concentrations were prepared, with capsaicin concentration gradients of 0.2 ppm, 0.4 ppm, 0.6 ppm, 0.8 ppm, 1.0 ppm, 1.2 ppm, 1.4 ppm, 1.6 ppm, 1.8 ppm, and 2.0 ppm.

[0019] The NaCl concentrations were set to 1.26 g / L, 2.25 g / L, 3.16 g / L, and 4.50 g / L;

[0020] The saltiness intensity was scored by a trained sensory evaluation team (30-50 people) using the gLMS method;

[0021] The significance of the difference was tested using the 2-AFC method;

[0022] The capsaicin concentration range that significantly enhances the perceived saltiness intensity (P<0.05) was determined to be 0.6~1.4 ppm, preferably 0.8~1.2 ppm, and most preferably 0.9~1.1 ppm.

[0023] (b) Determination of salivary physiological and biochemical parameters

[0024] Saliva samples were collected after capsaicin stimulation, and changes in salivary physiological and biochemical parameters were measured. Specifically, this included:

[0025] Saliva flow rate: Saliva was collected for 5 minutes using the natural spitting method, and the flow rate (mL / min) was calculated.

[0026] Saliva pH: Measured using a pH meter;

[0027] Endopeptidase activity: determined using a fluorescent substrate method;

[0028] Saliva viscosity: measured using a rotational viscometer (test conditions: 37℃, shear rate 50 s). - ¹), calculate the viscosity change Δη (unit: cP);

[0029] Cystatin SN concentration: determined by ELISA;

[0030] Carbonic anhydrase VI concentration: Measured by ELISA, and the concentration change ΔCA-VI (unit: ng / mL) was calculated.

[0031] Na + Concentration: determined by ion-selective electrode method or atomic absorption spectrometry;

[0032] K + Concentration: determined by ion-selective electrode method or atomic absorption spectrometry;

[0033] Total protein concentration: determined using the Bradford method.

[0034] (c) Establishment of a model for calculating sodium reduction

[0035] Based on the multiple sets of data obtained in steps (a) and (b), a calculation model for sodium reduction was established using multiple linear regression analysis:

[0036]

[0037] Where: [CAP] is the capsaicin concentration, in ppm; ΔP i Let be the change value of the i-th salivary physiological and biochemical parameter; ΔW is the decrease in sodium, in g / L; the coefficient k ranges from 0.15 to 0.25, m iThe value of is in the range of 0.05 to 0.20, and the value of b is in the range of 0.02 to 0.08.

[0038] Preferably, when the changes in saliva viscosity Δη and carbonic anhydrase VI concentration ΔCA-VI are selected as the main parameters, the model simplifies to:

[0039]

[0040] Where: k=0.16~0.22, m1=0.08~0.15, m2=0.05~0.12, b=0.03~0.07.

[0041] (d) Model Validation

[0042] In liquid or semi-solid foods, sodium is reduced according to the model calculation value. The saltiness intensity of the product after sodium reduction is verified by the gLMS sensory evaluation method. The saltiness intensity is required to deviate by ≤10% compared with that before sodium reduction.

[0043] Technical Solution 2: Control System

[0044] A threshold concentration capsaicin saltiness / sodium reduction regulation system includes:

[0045] Capsaicin concentration input module (101): used to input or detect capsaicin addition concentration, which can be achieved by a manual input interface or an online capsaicin detection sensor;

[0046] Saliva physiological and biochemical parameter detection device (102): used to collect and measure changes in saliva physiological and biochemical parameters, including at least one of a rotational viscometer, pH meter, sodium ion selective electrode and enzyme-linked immunosorbent assay (ELISA) instrument;

[0047] Data processing unit (103): Built-in sodium reduction calculation model, calculates and outputs sodium reduction ΔW based on capsaicin concentration and changes in salivary physiological and biochemical parameters, and can be a PLC controller or an embedded microprocessor;

[0048] Sodium reduction actuator (104): Adjusts the amount of sodium added during food production according to the ΔW value. A servo motor or pneumatic regulating valve linked with the salting equipment can be used.

[0049] Display unit (105): used to display capsaicin concentration, changes in salivary physiological and biochemical parameters, and output sodium reduction ΔW in real time.

[0050] Technical Solution 3: Application of the Model

[0051] The control model is applied to the production of low-sodium foods, specifically by converting the ΔW value output by the model into an instruction for adjusting the amount of sodium added, thereby reducing the sodium content of the food by 5% to 25% while maintaining the original saltiness intensity.

[0052] Applicable foods include condiments, soy sauce, soup bases, sauces, meat products, or pickled products with a water activity ≥ 0.80.

[0053] Beneficial effects

[0054] Compared with the prior art, the present invention has the following beneficial effects:

[0055] For the first time, a quantitative model of the salt-enhancing effect of capsaicin has been established: breaking through the limitations of existing technologies that only describe sensory phenomena, the enhanced effect of capsaicin on the perception of saltiness has been quantified into calculable sodium reduction process parameters, filling a technological gap in this field.

[0056] Revealing the physiological mechanism of salivary saltiness caused by capsaicin: Discovering the synergistic changes of multiple parameters such as salivary flow rate, viscosity, and carbonic anhydrase VI under capsaicin stimulation, and incorporating these physiological parameters into the model, thus improving the scientific validity and accuracy of the model;

[0057] Achieving controllable sodium reduction process: The ΔW value output by the model directly guides the production equipment to adjust the amount of sodium added, realizing standardized and intelligent production that "reduces salt without reducing saltiness";

[0058] Wide applicability: The model parameters can be adjusted according to different food matrices, and it is applicable to a variety of food categories such as condiments, soy sauce, soup bases, and meat products;

[0059] In line with the clean labeling trend: Capsaicin, as a natural spice ingredient, does not require labeling as a food additive, and is highly accepted by consumers. Attached Figure Description

[0060] Figure 1 This is a structural block diagram of the threshold concentration capsaicin saltiness reduction and sodium reduction regulation system of the present invention.

[0061] Figure 2 This is a curve of capsaicin concentration-saltiness enhancement effect of the present invention. The horizontal axis is capsaicin concentration (ppm) and the vertical axis is saltiness intensity enhancement rate (%). The data points are represented by the average value (n=30).

[0062] Figure 3 The bar chart shows the validation effect of the control model of this invention in three food matrices. The horizontal axis represents the food category, and the vertical axis represents the comparison between the sodium reduction predicted by the model and the actual sodium reduction.

[0063] Figure 4 This is a schematic diagram of the process of applying the control system of the present invention to a low-sodium soy sauce production line. Detailed Implementation

[0064] The present invention will be further described below with reference to specific embodiments. These embodiments are merely illustrative and do not limit the scope of protection of the present invention.

[0065] Example 1: Determination of the capsaicin threshold concentration range

[0066] 1.1 Experimental Materials

[0067] Capsaicin standard (purity ≥95%, Sigma-Aldrich), sodium chloride (analytical grade, Sinopharm Group), deionized water.

[0068] 1.2 Sample Preparation

[0069] Solutions with NaCl concentrations of 1.26 g / L, 2.25 g / L, 3.16 g / L, and 4.50 g / L were prepared. For each NaCl concentration, capsaicin was added at concentrations of 0 ppm, 0.2 ppm, 0.4 ppm, 0.6 ppm, 0.8 ppm, 1.0 ppm, 1.2 ppm, 1.4 ppm, 1.6 ppm, 1.8 ppm, and 2.0 ppm, respectively. All samples were evaluated within 2 hours of preparation.

[0070] 1.3 Sensory evaluation methods

[0071] Evaluation team: 30 sensory evaluators (15 men and 15 women, aged 22-30) were recruited. All of them passed the basic taste recognition test and received training on the stimulating properties of capsaicin.

[0072] Evaluation environment: The temperature in the sensory evaluation room is controlled at 22±2℃ and the humidity at 50±10%.

[0073] gLMS evaluation: Evaluators use the Universal Marker Scale (gLMS) to score the saltiness intensity, with a scale range of 0 to 100.

[0074] 2-AFC test: Pair the sample with capsaicin added with the control sample without capsaicin added, and ask the evaluator to indicate which one has a stronger salty taste.

[0075] 1.4 Data Processing

[0076] Repeated measures ANOVA was used to assess the differences in saltiness intensity at different concentrations, with a significance level set at P<0.05.

[0077] 1.5 Results

[0078] Table 1. Increase in saltiness intensity of NaCl solution at different capsaicin concentrations (%)

[0079] Capsaicin concentration (ppm) NaCl 1.26 g / L NaCl 2.25 g / L NaCl 3.16 g / L NaCl 4.50 g / L 0.2 1.2±0.8 1.5±0.9 0.9±0.7 0.5±0.6 0.4 2.8±1.1 3.1±1.2 2.2±1.0 1.5±0.9 0.6 5.1±1.3* 5.4±1.4* 4.5±1.2* 3.2±1.1 0.8 7.8±1.5* 8.2±1.6* 6.9±1.4* 5.1±1.3* 1.0 9.5±1.6* 10.1±1.7* 8.5±1.5* 6.8±1.4* 1.2 8.2±1.5* 8.8±1.6* 7.2±1.5* 5.5±1.3* 1.4 6.5±1.4* 6.9±1.5* 5.4±1.3* 3.8±1.2 1.6 4.2±1.2* 4.6±1.3* 3.5±1.1 2.1±1.0 1.8 2.5±1.0 2.8±1.1 1.8±0.9 0.8±0.7 2.0 1.0±0.8 1.2±0.9 0.5±0.6 -0.2±0.5

[0080] Note: * indicates a significant difference compared to the control group without capsaicin at the same NaCl concentration (P<0.05). Data are mean ± standard deviation (n=30).

[0081] Results analysis:

[0082] Capsaicin significantly enhances the saltiness of low-to-medium concentration NaCl solutions (1.26–3.16 g / L) within the concentration range of 0.6–1.4 ppm. The enhancement effect initially increases and then decreases, with a peak at 1.0 ppm. When the capsaicin concentration exceeds 1.6 ppm, the enhancement effect weakens or even shows an inhibitory trend, which may be related to the interference of the burning sensation of capsaicin itself. The threshold concentration range for capsaicin was determined to be 0.6–1.4 ppm, preferably 0.8–1.2 ppm, and most preferably 0.9–1.1 ppm.

[0083] Example 2: Determination of salivary physiological and biochemical parameters under capsaicin stimulation

[0084] 2.1 Experimental Design

[0085] Subjects: 20 healthy volunteers (10 men and 10 women, aged 22-30 years), with no oral diseases and non-smokers.

[0086] Stimulation conditions: control group (deionized water), experimental group (1.0 ppm capsaicin solution).

[0087] Sampling time: before stimulation (baseline) and after stimulation.

[0088] 2.2 Saliva Collection and Processing

[0089] Subjects rinsed their mouths three times with deionized water and sat quietly for 5 minutes before data collection began. The natural spitting method was used, with saliva being spat into pre-chilled centrifuge tubes for 5 minutes. Saliva samples were immediately placed in an ice bath; a portion was used for immediate measurements (flow rate, pH), and the remainder was aliquoted and stored at -80°C for later use.

[0090] 2.3 Detection Methods

[0091] Table 2. Methods for detecting saliva parameters

[0092] parameter Detection methods Instruments / Reagents Saliva flow rate Weighing method / Time method Electronic balance, timer pH value Electrode method pH meter Endopeptidase activity Fluorescent substrate method Fluorescence spectrophotometer Saliva viscosity Rotational viscosity method <![CDATA[Rotational viscometer (37°C, 50 s - ⁻¹)]]> Cystatin SN ELISA Human Cystatin SN ELISA Kit Carbonic anhydrase VI ELISA Human carbonic anhydrase VI ELISA kit <![CDATA[Na + Concentration Ion-selective electrode method Sodium ion meter <![CDATA[K + Concentration Ion-selective electrode method Potassium ion meter Total protein concentration Bradford Law UV-Vis spectrophotometer

[0093] 2.4 Results

[0094] Table 3. Changes in salivary physiological and biochemical parameters under 1.0 ppm capsaicin stimulation.

[0095] parameter Baseline value Stimulation rate of change (%) p-value Saliva flow rate (mL / min) 0.52±0.08 0.78±0.11 +50.0 <0.01 pH value 7.12±0.15 7.28±0.18 +2.2 <0.05 Endopeptidase activity (U / L) 125.3±18.6 168.7±22.4 +34.6 <0.01 Saliva viscosity (cP) 1.32±0.21 1.88±0.25 +42.4 <0.01 Cystatin SN (ng / mL) 45.2±6.8 38.6±5.9 -14.6 <0.05 Carbonic anhydrase VI (ng / mL) 28.6±4.2 23.1±3.8 -19.2 <0.01 <![CDATA[Na + (mmol / L)]]> 12.5±2.1 10.2±1.9 -18.4 <0.01 <![CDATA[K + (mmol / L)]]> 18.3±2.5 15.6±2.2 -14.8 <0.05 Total protein (mg / mL) 1.35±0.22 1.12±0.19 -17.0 <0.01

[0096] The data are the mean ± standard deviation (n=20).

[0097] Results analysis:

[0098] Capsaicin stimulation significantly increased saliva flow rate, pH, endopeptidase activity, and saliva viscosity; cystatin SN, carbonic anhydrase VI, and Na+ were also observed. + K + The total protein concentration decreased significantly; these physiological and biochemical parameters were correlated with enhanced salty taste perception, providing a physiological basis for model establishment; the duration of the changes was approximately 10–30 min, providing a time window for practical application.

[0099] Example 3: Establishment of a model for calculating sodium reduction

[0100] 3.1 Dataset

[0101] Based on the experimental data from Examples 1 and 2, a total of 80 valid data points were obtained (4 NaCl concentrations × 4 capsaicin concentrations × 5 subjects). Each data point includes:

[0102] Capsaicin concentration [CAP] (0.6, 0.8, 1.0, 1.2 ppm).

[0103] Saliva viscosity change value Δη (cP).

[0104] Change in carbonic anhydrase VI concentration ΔCA-VI (ng / mL, negative values ​​indicate a decrease).

[0105] The actual sodium reduction ΔW (g / L, determined by sensory matching method, is the amount of NaCl that needs to be reduced to match the saltiness intensity after adding capsaicin to the amount before adding it).

[0106] 3.2 Model Fitting

[0107] Multiple linear regression analysis was used to establish a regression equation with [CAP], Δη, and ΔCA-VI as independent variables and ΔW as the dependent variable.

[0108] Table 4 Regression Analysis Results

[0109] variable coefficient Standard error t-value p-value Intercept (b) 0.051 0.008 6.375 <0.001 [CAP] 0.189 0.015 12.600 <0.001 Δη 0.112 0.010 11.200 <0.001 ΔCA-VI -0.087 0.009 -9.667 <0.001

[0110] Model fit: R²=0.92, adjusted R²=0.91, F=312.5 (P<0.001).

[0111] 3.3 Final Model

[0112] ΔW = 0.189×[CAP] + 0.112×Δη- 0.087×ΔCA-VI + 0.051

[0113] Where: ΔW is the reduction in sodium (g / L). [CAP] is the capsaicin concentration (ppm), ranging from 0.6 to 1.4. Δη is the change in saliva viscosity (cP), ranging from 1.0 to 3.0. ΔCA-VI is the change in carbonic anhydrase VI concentration (ng / mL), ranging from -25 to -5 (negative values ​​indicate a decrease).

[0114] 3.4 Scope of Application of the Model

[0115] Table 5 Upper and lower limits of model parameters

[0116] parameter lower limit upper limit Capsaicin concentration [CAP] (ppm) 0.6 1.4 Saliva viscosity change Δη (cP) 1.0 3.0 Changes in carbonic anhydrase VI ΔCA-VI (ng / mL) -25 -5 Initial NaCl concentration in food (g / L) 1.26 4.50 Food water activity 0.80 1.00

[0117] Example 4: Model Validation – Application of Sodium Reduction in Soy Sauce

[0118] 4.1 Experimental Materials

[0119] Commercially available light soy sauce (NaCl content 18.79 g / L, sodium content approximately 7400 mg / 100mL), and capsaicin standard.

[0120] 4.2 Model Application Steps

[0121] (1) Determination of NaCl concentration in soy sauce: The concentration was 18.79 g / L, determined by the Mohr method.

[0122] (2) Determine the amount of capsaicin added: Select the preferred threshold concentration of 1.0 ppm.

[0123] (3) Saliva sample collection: After 10 subjects tasted a soy sauce sample containing 1.0 ppm capsaicin, saliva samples were collected to measure Δη and ΔCA-VI:

[0124] Average Δη = 2.3 cP

[0125] Average ΔCA-VI = -8.5 ng / mL

[0126] (4) Substitute into the model to calculate ΔW:

[0127] ΔW = 0.189×1.0 + 0.112×2.3 - 0.087×(-8.5) + 0.051

[0128] ΔW = 0.189 + 0.258 + 0.740 + 0.051 = 1.238 g / L

[0129] (5) Sodium reduction verification: Soy sauce samples with sodium reduction of 1.238 g / L NaCl (actual NaCl content 17.55 g / L) were prepared, 1.0 ppm capsaicin was added, and the 2-AFC saltiness was compared with the original soy sauce.

[0130] 4.3 Sensory verification results

[0131] Table 6 Results of the Soy Sauce Sodium Reduction Verification Experiment

[0132] sample NaCl content (g / L) Capsaicin (ppm) Saltiness rating (gLMS) Significant difference from the original product Original product comparison 18.79 0 72.3±5.2 — Model sodium reduction 17.55 1.0 71.8±5.6 P>0.0 Passive sodium reduction 17.55 0 63.5±5.9 P<0.01

[0133] The data are the mean ± standard deviation (n=10).

[0134] Results analysis:

[0135] The saltiness score of the model-reduced sodium sample (reduced sodium by 1.238 g / L, with the addition of 1.0 ppm capsaicin) (71.8) was not significantly different from that of the original sample (72.3) (P>0.05); the saltiness score of the passively reduced sodium sample (reduced sodium only, without the addition of capsaicin) (63.5) was significantly lower than that of the original sample (P<0.01); the sodium reduction amount predicted by the model of 1.238 g / L was consistent with the actual achievable sodium reduction amount, verifying the accuracy of the model; the relative sodium reduction rate = 1.238 / 18.79 × 100% = 6.59%.

[0136] Example 5: Model Validation – Application of Sodium Reduction in Soup

[0137] 5.1 Experimental Materials

[0138] Commercially available chicken broth mix (NaCl concentration 3.50 g / L) and capsaicin standard.

[0139] 5.2 Model Application

[0140] (1) NaCl concentration: 3.50 g / L

[0141] (2) Capsaicin addition amount: 1.0 ppm (preferred threshold concentration)

[0142] (3) Saliva parameters (n=10): Δη=2.5 cP, ΔCA-VI=-9.2 ng / mL

[0143] (4) Model calculation:

[0144] ΔW = 0.189×1.0 + 0.112×2.5 - 0.087×(-9.2) + 0.051

[0145] ΔW = 0.189 + 0.280 + 0.800 + 0.051 = 1.320 g / L

[0146] (5) Relative sodium reduction rate = 1.320 / 3.50 × 100% = 37.7%

[0147] 5.3 Sensory verification

[0148] Table 7 Sensory effect ratings of sodium reduction model

[0149] sample NaCl content (g / L) Capsaicin (ppm) Saltiness rating (gLMS) Differences from the original product Original product comparison 3.50 0 65.4±4.8 — Model sodium reduction 2.18 1.0 64.9±5.1 P>0.05

[0150] Results analysis:

[0151] The sodium reduction effect was more significant in the soup base system (relative sodium reduction rate of 37.7%), which is consistent with the trend reported in the literature that capsaicin combined with Sichuan pepper oleoresin can achieve a salt reduction of 26.09%. This is because the NaCl concentration in the soup base is low (3.50 g / L), which is in the low to medium concentration range (1.26~4.50 g / L) where the salt-increasing effect of capsaicin is most significant. This verifies the applicability of the model in different food matrices.

[0152] Example 6: Construction and Application of Control System

[0153] 6.1 System Hardware Configuration

[0154] Table 8 System Component Configuration and Functions

[0155] Components Model / Parameters Function Capsaicin concentration input module Touchscreen Human Machine Interface (HMI) Manually input or receive capsaicin dosage Viscosity testing device Brookfield DV2T Online Viscometer <![CDATA[Real-time monitoring of saliva viscosity, 37°C, 50 s - ¹]]> Carbonic anhydrase detection module Portable ELISA reader Measurement of salivary carbonic anhydrase VI concentration Data processing unit Siemens S7-1200 PLC Running the ΔW calculation model Sodium Reduction Implementing Agency GEMÜ 650 pneumatic control valve Adjust the brine flow rate according to ΔW Display unit 7-inch color touchscreen Real-time display of parameters and output values

[0156] 6.2 System Workflow

[0157] Operators input the capsaicin addition amount [CAP] via HMI;

[0158] Online viscometer for real-time detection of saliva viscosity Δη;

[0159] ΔCA-VI was measured using an ELISA reader;

[0160] The PLC reads three parameters, executes the model ΔW = 0.189×[CAP] + 0.112×Δη - 0.087×ΔCA-VI + 0.051, and calculates the output sodium reduction ΔW.

[0161] The control signal is transmitted to the pneumatic regulating valve to adjust the amount of brine added.

[0162] The display unit shows various parameters and output results in real time.

[0163] 6.3 Application Effects

[0164] This system was tested on a production line of a soy sauce manufacturer and ran continuously for 72 hours. The results are as follows:

[0165] Table 9. Trial Results of the System on the Production Line

[0166] index Traditional crafts Use this system change Product NaCl content (g / L) 18.79±0.35 17.53±0.28 ↓6.7% Saltiness rating 72.5±4.2 72.1±3.9 No significant difference Inter-batch NaCl content CV (%) 4.2 2.8 ↓33.3% Capsaicin usage (ppm) — 0.95-1.05 Stable and controllable

Claims

1. A method for constructing a threshold concentration capsaicin-based model for regulating saltiness and sodium reduction, characterized in that... Includes the following steps: (a) Determining the capsaicin threshold concentration range through sensory evaluation: Using the 2-AFC (two-choice forced selection) and gLMS (universal labeling scale) sensory evaluation methods, the capsaicin concentration range that increases the perceived saltiness of 1.26~4.50 g / L NaCl solution by 5%~15% was screened, and the capsaicin threshold concentration range was determined to be 0.6~1.4 ppm; (b) Collect saliva samples stimulated by capsaicin and measure the changes in salivary physiological and biochemical parameters, including saliva flow rate, pH value, endopeptidase activity, saliva viscosity, cystatin SN concentration, carbonic anhydrase VI concentration, and Na+ concentration. + Concentration, K + At least one of concentration and total protein concentration; (c) Establish a model for calculating sodium reduction: in: [CAP] represents capsaicin concentration, in ppm. ΔP i This represents the change value of the i-th salivary physiological and biochemical parameter; ΔW represents the reduction in sodium content, expressed in g / L. The coefficient k ranges from 0.15 to 0.25, m i The value of is in the range of 0.05 to 0.20, and the value of b is in the range of 0.02 to 0.08; (d) Model validation: Reduce sodium in liquid or semi-solid foods according to the model calculation value, and verify that the saltiness intensity of the product after sodium reduction is ≤10% compared with that before sodium reduction.

2. The method according to claim 1, characterized in that: The capsaicin threshold concentration range in step (a) is 0.8 to 1.2 ppm, preferably 0.9 to 1.1 ppm.

3. The method according to claim 1, characterized in that: The salivary physiological and biochemical parameters mentioned in step (b) include the change in salivary viscosity Δη and the change in carbonic anhydrase VI concentration ΔCA-VI. The sodium reduction calculation model is as follows: Where Δη is in cP, ΔCA-VI is in ng / mL, k = 0.16~0.22, m1 = 0.08~0.15, m2 = 0.05~0.12, and b = 0.03~0.

07.

4. The method according to claim 3, characterized in that: The change in saliva viscosity Δη ≥ 2.0 cP, and the change in carbonic anhydrase VI concentration ΔCA-VI is a decrease of 8% to 25%.

5. A threshold concentration capsaicin saltiness-reducing and sodium-reducing regulation system, characterized in that... include: Capsaicin concentration input module (101) is used to input or detect the added capsaicin concentration; A salivary physiological and biochemical parameter detection device (102) is used to collect and measure changes in salivary physiological and biochemical parameters; The data processing unit (103) is equipped with the sodium reduction calculation model described in claim 1, and calculates and outputs the sodium reduction ΔW based on the capsaicin concentration and the changes in salivary physiological and biochemical parameters. The sodium reduction implementation agency (104) adjusts the amount of sodium added during the food production process based on the ΔW value.

6. The system according to claim 5, characterized in that: The salivary physiological and biochemical parameter detection device (102) includes at least one of a rotational viscometer, a pH meter, a sodium ion selective electrode, and an enzyme-linked immunosorbent assay (ELISA) analyzer.

7. The system according to claim 5, characterized in that: The data processing unit (103) is a PLC controller or an embedded microprocessor, and the sodium reduction actuator (104) is a servo motor or a pneumatic regulating valve that is linked with the salt addition equipment.

8. The system according to claim 5, characterized in that: It also includes a display unit (105) for real-time display of capsaicin concentration, changes in salivary physiological and biochemical parameters, and output sodium reduction ΔW.

9. The application of the regulatory model constructed by the method of any one of claims 1-4 in the production of low-sodium foods, characterized in that: The ΔW value output by the model is converted into an instruction to adjust the amount of sodium added, so that the sodium content of the food is reduced by 5% to 25% and the saltiness intensity deviates by ≤10% compared with that before sodium reduction.

10. The application according to claim 9, characterized in that: The food products mentioned are seasonings, soy sauces, soup bases, sauces, meat products, or pickled products with a water activity ≥0.80.

Images