阅读说明：本技术 一种保健食用盐、低钠盐或咸味固体调味料 (Health-care edible salt, low-sodium salt or salty solid seasoning ) 是由 罗建伟 甘明 罗成 于 2018-09-16 设计创作，主要内容包括：本发明涉及一种保健食用盐、低钠盐或咸味固体调味料,具体的说就添加了苦荞黄酮的食用盐、低钠盐或咸味固体调味料。本发明提供的保健食用盐、低钠盐或咸味固体调味料具有很强的保健功效。本发明提供的配比及原料的预处理方法完美克服了原料自身的不利特性,使得原料与食用盐、低钠盐完美结合。采用本发明提供配比及方法生产出的保健食用盐、低钠盐或咸味固体调味料颜色美观,口味适宜,稳定性极佳,抗吸潮性强,流动性强,混合均匀度高,具有极高的商业价值。(The invention relates to health-care edible salt, low-sodium salt or salty solid seasoning, in particular to edible salt, low-sodium salt or salty solid seasoning added with buckwheat flavonoids. The health edible salt, the low-sodium salt or the salty solid seasoning provided by the invention has strong health care effect. The proportion and the pretreatment method of the raw materials provided by the invention perfectly overcome the adverse characteristics of the raw materials, so that the raw materials are perfectly combined with edible salt and low sodium salt. The health edible salt, low-sodium salt or salty solid seasoning produced by the proportion and the method provided by the invention has the advantages of beautiful color, proper taste, excellent stability, strong moisture absorption resistance, strong fluidity, high mixing uniformity and extremely high commercial value.)

1. A health edible salt is characterized by mainly containing 85-99.9% of sodium chloride and 0.1-15% of buckwheat flavone by weight percentage.

2. The health edible salt according to claim 1, which comprises 85 to 99.9% of sodium chloride, 0.1 to 15% of exogenous additives; the foreign aid additive is tartary buckwheat flavone, erythritol, porous starch, glucomannan, maltodextrin and silicon dioxide; the mixture ratio of each component in the exogenous additive is that tartary buckwheat flavone is 25 to 99 parts, erythritol is 0.1 to 15 parts, porous starch is 0.1 to 15 parts, glucomannan is 0.1 to 15 parts, maltodextrin is 0.1 to 69.7 parts, and silicon dioxide is 0 to 25 parts, and the percentage or the parts are weight percentage or weight parts.

3. A health-care low-sodium salt or salty flavoring is characterized by comprising 30-97 parts of sodium chloride, 0-50 parts of potassium chloride and 0.1-70 parts of exogenous additives; wherein the exogenous additives are tartary buckwheat flavone, erythritol, porous starch, glucomannan, maltodextrin and silicon dioxide; the weight ratio of each substance in the external aid additive is that the tartary buckwheat flavone accounts for 25 to 99 parts, the erythritol accounts for 0.1 to 15 parts, the porous starch accounts for 0.1 to 15 parts, the glucomannan accounts for 0.1 to 15 parts, the maltodextrin accounts for 0.1 to 69.7 parts, and the silicon dioxide accounts for 0 to 25 parts.

4. A pretreatment method of exogenous additives of health edible salt, low-sodium salt or salty flavoring is characterized in that: boiling and drying the buckwheat flavonoids at 60-100 ℃, wherein the heating time is about 30min-4 h; by observation, when the material was substantially dry, liquid trehalose and glucomannan were added by spraying; and then waiting for the water to be completely dried and boring to pass through a sieve plate to obtain the tartary buckwheat flavone, trehalose and glucomannan mixed particles with the size of 20-60 meshes.

5. A pretreatment method of exogenous additives of health edible salt, low-sodium salt or salty flavoring is characterized in that: dissolving tartary buckwheat flavone, erythritol, porous starch, glucomannan and maltodextrin in water to enable the weight percentage of materials in the water to be more than or equal to 10%, thereby obtaining a mixed water-soluble substance of the substances; homogenizing the mixed water soluble substance with 20-60ppm high pressure homogenizer; and then spray drying is carried out, the drying temperature is 160-.

6. A health edible salt, low sodium salt or salty seasoning according to claim 4 or claim 5 having a pretreatment method of its exogenous additive characterized in that: mixing the pretreated mixed material with sodium chloride or sodium chloride and potassium chloride, and adding a specified amount of silicon dioxide after all the materials are put into a mixing device.

Technical Field

The invention relates to health-care edible salt, low-sodium salt or salty solid seasoning, in particular to edible salt, low-sodium salt or salty solid seasoning added with buckwheat flavonoids.

Background

With the rapid development of the salt manufacturing industry and the continuous improvement of health requirements of consumers, edible salt with various additional functions, namely variety salt, is produced. The salt is salt product with special function or use prepared with salt as carrier and through adding proper amount of trace elements and supplementary material or special technological process. The development of the variety salt is used as a part of the adjustment of the industrial structure of the salt industry, so that the market of the salt is enriched, the requirements of consumers are met, and a new profit point is added for the development of salt enterprises.

Japan is the country with the most varieties and salt varieties all over the world, more than 200 varieties and salt processing enterprises exist in Japan, and the variety of salt reaches more than 800. The United states is the country with the most production and consumption of various salt in the world, and the products are various in variety and exquisite in package, so that the requirement of consumers is greatly facilitated.

For a long time, the salt products in China have few varieties, low grade and single function and cannot meet the increasing requirements of people on the living standard and health of materials. Therefore, the research and development of a variety salt with market prospect and wide acceptance by consumers becomes an urgent need of the salt industry.

Tartary buckwheat is a gramineous plant and is rich in nutrient substances and functional substances. The rich buckwheat flavone has the effects of softening blood vessels, preventing and treating arteriosclerosis, resisting lipid peroxidation, protecting erythrocytes and the like, and has the main effects of clearing blood, toxins and free radicals. Based on the effects of three-clearing, the tartary buckwheat can effectively regulate hyperglycemia, hyperlipidemia and hypertension, so the tartary buckwheat is also named as blood scavenger.

At present, tartary buckwheat edible salt or low-sodium salt is appeared on the market. This product simply mixes the tartary buckwheat powder and the edible salt together.

Because the edible salt taken by people every day is limited, the tartary buckwheat edible salt contains few tartary buckwheat, and the effective components in the tartary buckwheat edible salt are difficult to achieve the expected health-care effect.

In addition, because the tartary buckwheat powder and the salt are different in size and color, the layering phenomenon of the tartary buckwheat powder and the salt in the edible salt is often caused, and the commodity sense is influenced.

The effective component of the tartary buckwheat flavone in the tartary buckwheat is extracted and then is mixed with the salt, so that the effective component in the edible salt is greatly increased, and the expected health-care effect is achieved.

However, the buckwheat flavonoids have strong moisture absorption, and the hardening and hardening of the edible salt can be caused after the buckwheat flavonoids are mixed with the edible salt with strong moisture absorption.

Because the edible salt is a special food, the national control on the edible salt is strict, and a plurality of common food additives with moisture absorption resistance effects are not allowed to be added. Therefore, it is also necessary to solve this problem from a practical point of view.

The invention aims to research the defects and provide a solution, so that the qualified tartary buckwheat flavone edible salt, low-sodium salt or salty solid seasoning is obtained.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides two methods, which are respectively used for selecting reasonable auxiliary materials, proportioning and preprocessing tartary buckwheat flavone.

Firstly, the problem of moisture absorption of the tartary buckwheat flavone in the salt is solved by selecting a reasonable auxiliary material proportion.

The concrete mixture ratio is as follows:

a health edible salt comprises 85-99.9 parts of sodium chloride and 0.1-15 parts of exogenous additives (by weight parts).

Wherein the exogenous additives are tartary buckwheat flavone, erythritol, porous starch, glucomannan, maltodextrin and silicon dioxide.

The weight ratio of each substance in the exogenous additive is (the weight parts are only the weight parts of each substance in the exogenous additive):

25-99 parts of tartary buckwheat flavone, 0.1-15 parts of erythritol, 0.1-15 parts of porous starch, 0.1-15 parts of glucomannan, 0.1-69.7 parts of maltodextrin and 0-25 parts of silicon dioxide.

A health-care low-sodium salt or salty solid flavoring agent is prepared from (by weight parts) sodium chloride 30-97, potassium chloride 0-50, and exogenous additive 0.1-70.

Wherein the exogenous additives are tartary buckwheat flavone, erythritol, porous starch, glucomannan, maltodextrin and silicon dioxide.

The weight ratio of each substance in the exogenous additive is (the weight parts are only the weight parts of each substance in the exogenous additive):

25-99 parts of tartary buckwheat flavone, 0.1-15 parts of erythritol, 0.1-15 parts of porous starch, 0.1-15 parts of glucomannan, 0.1-69.7 parts of maltodextrin and 0-25 parts of silicon dioxide.

Secondly, preprocessing is carried out in the drying process of the tartary buckwheat flavone.

Processing the buckwheat flavone by a boiling drying method:

the boiling drying temperature is 60-100 ℃, and the heating time is about 30min-4 h.

By observation, when the material was substantially dry, liquid trehalose and glucomannan were added by spraying.

And then waiting for the water to be completely dried and boring to pass through a sieve plate to obtain the tartary buckwheat flavone, trehalose and glucomannan mixed particles with the size of 20-60 meshes.

Mixing the granules with 20-60 mesh sized granulated maltodextrin (required particle size of maltodextrin is 20-60 mesh) and erythritol (required particle size of erythritol is 40-60 mesh) at 200-500 rpm for 3-5 min by using a high-speed mixer to obtain the mixture of tartary buckwheat flavone, trehalose, glucomannan, erythritol and maltodextrin.

The health-care edible salt, the low-sodium salt or the salty solid seasoning can be obtained by mixing the mixture with edible salt or the low-sodium salt according to a certain proportion and adding silicon dioxide before mixing.

By using the method to pretreat the buckwheat flavonoids, the auxiliary materials can uniformly cover the surfaces of the buckwheat flavonoids to protect the buckwheat flavonoids and increase the stability of the buckwheat flavonoids in the salt. And the particle size of the final material can be effectively controlled through the size of the sieve plate, so that the particle size of the final material can be matched with that of the salt, and the final material and the salt can be uniformly mixed.

Treating the buckwheat flavonoids by adopting a pressure spray drying method:

dissolving the materials except the silicon dioxide in water to ensure that the weight percentage of the materials in the water is more than or equal to 10 percent, thereby obtaining the mixed water-soluble substance of the materials.

Then homogenizing the mixed water-soluble material by a high-pressure homogenizer with the concentration of 20-60 ppm.

Spray drying the materials at 160-200 ℃ to obtain a mixture of granular tartary buckwheat flavone, trehalose, glucomannan, erythritol and maltodextrin of about 60 meshes.

The health-care edible salt, the low-sodium salt or the salty solid seasoning can be obtained by mixing the mixture with edible salt or the low-sodium salt according to a certain proportion and adding silicon dioxide before mixing.

The two methods are both pretreatment processes for other auxiliary materials when drying the tartary buckwheat flavone.

The mixture of the buckwheat flavonoids and the auxiliary materials obtained by the two methods can effectively reduce the moisture absorption phenomenon in the salt, and the obtained boring particles are moderate and can be uniformly mixed with sodium chloride or potassium chloride.

The buckwheat flavone pretreated by the method can completely combine the auxiliary materials with the buckwheat flavone, protect the buckwheat flavone and ensure the stability of the buckwheat flavone. However, due to the characteristics of spray drying, the particle size of the final mixture is about 60 meshes, and the subsequent mixing uniformity with salt is affected to a certain extent.

The reasonable selection and proportion of the auxiliary materials and the pretreatment process of the buckwheat flavonoids and the auxiliary materials can reduce the moisture absorption of the buckwheat flavonoids in the salt.

The obtained product has the best effect by adopting reasonable proportion and pretreatment of the buckwheat flavonoids.

Adding a certain amount of silicon dioxide in the terminal mixing can further reduce the moisture absorption of the tartary buckwheat flavone in the salt.

The invention has the beneficial effects that:

firstly, the traditional mixing thought of food materials and salt is broken through, the effective component of the buckwheat flavone in the buckwheat is extracted and added into the edible salt, so that the content of substances beneficial to health in the edible salt is higher, and a human body can obtain more health effects when eating the edible salt.

Secondly, various defects existing in the mixing of the tartary buckwheat flavone and the salt are overcome through various methods, so that the edible salt has higher market value and implementation value, and necessary conditions are created for the salt variety to become a commodity finally.

And thirdly, the method is provided, so that the exogenous additive and the edible salt are uniformly mixed without layering.

Fourthly, the bitter taste of the tartary buckwheat flavone is masked by the auxiliary materials, the taste of the salt is improved, and the edible salt added with the tartary buckwheat flavone is more in line with the requirements of consumers.

Example (b):