Sustained release edible salt and preparation method thereof

An edible salt and slow-release technology, which is applied in the field of slow-release edible salt and its preparation, can solve the problems of unsteady kneading, easy cracking, and thinning of the filling, so as to achieve full flavor, ensure the slow-release effect, and reduce the release speed. Effect

Active Publication Date: 2019-05-07
山东省海洋化工科学研究院
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Use leeks, cabbage and other vegetables as stuffing. After adding salt, the juice in the vegetables will flow out, and the stuffing will become thinner. When making dumplings or steamed buns, the edges of the dough are easy to be stained with oil and water, making it difficult to pinch, and it is easy to break when cooking.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sustained release edible salt and preparation method thereof
  • Sustained release edible salt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A slow-release edible salt is composed of table salt, a flavor-enhancing layer and a slow-release layer;

[0030] The flavor-enhancing layer is prepared from the following raw materials in parts by weight: 100 parts of water, 9 parts of polyglutamic acid, 13 parts of sodium iron chlorophyllin, 7 parts of sodium selenite, 2 parts of arginine, and 5 parts of corn peptide ;

[0031] The slow-release layer is prepared from the following raw materials in parts by weight: 100 parts of water, 7 parts of pullulan-polyglutamic acid crosslinked polymer, 2 parts of locust bean gum, 2 parts of sodium alginate, 0.7 parts of garlic polysaccharide parts, 0.7 parts of lysozyme, 4 parts of soybean peptide, and 0.6 parts of succinic acid.

[0032] The pullulan-polyglutamic acid cross-linked polymer is prepared by the following method: the pullulan solution with a concentration of 5 mg / ml and a pH of 4.5 is added dropwise to a concentration of 50 mg / ml and a pH of 4.5. In the polyglutam...

Embodiment 2

[0044] A slow-release edible salt is composed of table salt, a flavor-enhancing layer and a slow-release layer;

[0045] The flavor-enhancing layer is prepared from the following raw materials in parts by weight: 100 parts of water, 8 parts of polyglutamic acid, 15 parts of sodium iron chlorophyllin, 9 parts of sodium selenite, 1 part of arginine, and 6 parts of corn peptide ;

[0046] The sustained-release layer is prepared from the following raw materials in parts by weight: 100 parts of water, 8 parts of pullulan-polyglutamic acid crosslinked polymer, 2 parts of locust bean gum, 1 part of sodium alginate, 0.5 parts of garlic polysaccharide parts, 0.8 parts of lysozyme, 5 parts of soybean peptide, and 0.5 parts of succinic acid.

[0047] The pullulan-polyglutamic acid cross-linked polymer is prepared by the following method: the pullulan solution with a concentration of 5 mg / ml and a pH of 4.5 is added dropwise to a concentration of 50 mg / ml and a pH of 4.5. In the polyglu...

Embodiment 3

[0059] A slow-release edible salt is composed of table salt, a flavor-enhancing layer and a slow-release layer;

[0060] The flavor-enhancing layer is prepared from the following raw materials in parts by weight: 100 parts of water, 10 parts of polyglutamic acid, 10 parts of sodium iron chlorophyllin, 5 parts of sodium selenite, 3 parts of arginine, and 4 parts of corn peptide ;

[0061] The slow-release layer is prepared from the following raw materials in parts by weight: 100 parts of water, 6 parts of pullulan-polyglutamic acid crosslinked polymer, 2 parts of locust bean gum, 3 parts of sodium alginate, 0.9 parts of garlic polysaccharide 0.6 parts of lysozyme, 3 parts of soybean peptide, and 0.7 parts of succinic acid.

[0062] The pullulan-polyglutamic acid cross-linked polymer is prepared by the following method: the pullulan solution with a concentration of 5 mg / ml and a pH of 4.5 is added dropwise to a concentration of 50 mg / ml and a pH of 4.5. In the polyglutamic aci...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses sustained release edible salt. The edible salt consists of salt, a flavor enhancing layer and a sustained release layer; the flavor enhancing layer is prepared from water, polyglutamic acid, sodium iron chlorophyllin, sodium selenite, arginine and corn peptide; and the sustained release layer is prepared from the water, pullulan-polyglutamic acid crosslinked polymer, locustbean gum, sodium alginate, garlic polysaccharide, lysozyme, soybean peptide and succinic acid. A preparation method of the edible salt is also disclosed. The sustained release layer can be increasedon the basis of encapsulating the salt in the flavor enhancing layer, so that the releasing areas of the salt can be decreased, the releasing speed of the salt can be decelerated, the retardance effects of salt releasing can be enhanced, and the sustained release effects of the salt can be ensured; and the using amount of the salt can be reduced, so that the salt can be prevented from excessive intake.

Description

technical field [0001] The invention belongs to the field of food technology, in particular to a slow-release edible salt and a preparation method thereof Background technique [0002] As the saying goes, "one salt adjusts a hundred flavors", it can be seen that table salt plays a pivotal role in cooking. Salt can not only season and increase freshness, but also an indispensable part of maintaining human life, and is indispensable in people's life. Sodium chloride, the main chemical component of table salt, is 99% in table salt. Salt can maintain the electrolytic balance inside and outside the body's cells. We use the sodium content in human blood to measure people's health status. The intake of salt is directly proportional to the blood pressure level, that is, the more the human body consumes salt, the higher the blood pressure level. If the intake is too much, it will cause water retention in the body, increase the pressure in the blood vessels, increase the resistance, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23P20/20
Inventor 于立娟马西忠李广义孙鹏刘风芹
Owner 山东省海洋化工科学研究院
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap