阅读说明：本技术 一种抗结食用盐及其制备方法 (Anti-caking edible salt and preparation method thereof ) 是由 闫龙 王献杰 马向荣 韩志萍 王玉飞 李健 于 2021-07-12 设计创作，主要内容包括：本发明公开了一种抗结食用盐及其制备方法,涉及食用精制盐技术领域,具体包括以下步骤：制备甘油水溶液；向干盐中添加甘油水溶液、抗结剂A,混合,混匀过程中添加碘剂,混匀后烘干；向烘干后的盐中添加抗结剂B,混合搅拌后成品盐进入成品料斗中,成品盐通过全自动包装机分装为不同规格的盐品,检验合格后入库、储存。本发明的有益效果是,向五效蒸发结晶后的干盐中共添加三种抗结剂,分别为甘油,抗结剂A为柠檬酸铁铵,抗结剂B为二氧化硅,制备方法简单,本发明制得的食用盐具备更好的抗结效果,并且符合绿色碘盐的认证条件；另外,采用两次添加的方式加入抗结剂,大大提高了抗结效果,小包装碘盐没有出现结块现象。(The invention discloses an anti-caking edible salt and a preparation method thereof, relating to the technical field of edible refined salt and specifically comprising the following steps: preparing a glycerol aqueous solution; adding glycerol water solution and anticaking agent A into dry salt, mixing, adding iodine agent during mixing, and oven drying; adding an anticaking agent B into the dried salt, mixing and stirring, feeding the finished salt into a finished product hopper, subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified. The five-effect evaporation crystallized edible salt has the beneficial effects that three anti-caking agents are added into the five-effect evaporation crystallized dry salt, namely glycerin, the anti-caking agent A is ferric ammonium citrate, and the anti-caking agent B is silicon dioxide, so that the preparation method is simple, the edible salt prepared by the invention has a better anti-caking effect, and the edible salt conforms to the authentication condition of green iodized salt; in addition, the anticaking agent is added in a mode of adding twice, so that the anticaking effect is greatly improved, and the small-package iodized salt does not have the caking phenomenon.)

1. The preparation method of the anti-caking edible salt is characterized by comprising the following steps:

step a, preparing an aqueous glycerol solution

Dissolving glycerol in deionized water to obtain glycerol aqueous solution;

step b, adding glycerin and anticaking agent A once

B, evaporating the crystallized dry salt and the added anticaking agent A of the glycerin aqueous solution prepared in the step a, simultaneously placing the dried salt and the added anticaking agent A into a high-speed mixer for mixing, adding an iodine agent in the mixing process, uniformly mixing and drying;

c, adding an anticaking agent B for the second time

B, adding an anticaking agent B into the salt dried in the step B, then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

step d, packaging and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

2. The method for preparing anti-caking edible salt according to claim 1, wherein in the step a, a certain amount of glycerol is dissolved in deionized water to prepare 0.8-1% glycerol aqueous solution.

3. The method for preparing anti-caking edible salt according to claim 1, wherein in the step b, the anti-caking agent A added at one time is ferric ammonium citrate, the ratio of the ferric ammonium citrate to the dry salt is 17 mg/kg-20 mg/kg, and the ratio of the iodine agent to the dry salt is 16 mg/kg.

4. The method for preparing anti-caking edible salt according to claim 2, wherein in the step b, the set rotation speed of the high-speed mixer is 20000 rpm, the mixing time is 30min, the drying temperature is 160 ℃, and the drying time is 10 min.

5. The method for preparing the anti-caking edible salt according to claim 1, wherein in the step c, the anti-caking agent B added for the second time is silicon dioxide, and the mass ratio of the silicon dioxide to the dry salt is 1.5-2: 100.

6. the method for preparing anti-caking edible salt according to claim 5, wherein in the step c, the small-sized mixer is set to rotate at 400 rpm for 30 min.

Technical Field

The invention relates to the technical field of edible refined salt, in particular to anti-caking edible salt and a preparation method thereof.

Background

The main component of the salt (NaCl) is sodium chloride, which is an irreplaceable necessity in the life of people and is an essential mineral substance for human bodies, and the salt has extremely important effects on adjusting the functions of the human bodies and maintaining the health of the human bodies; however, the finished salt is agglomerated before and after entering the market during production, storage and use, and an anti-caking agent (also called anti-caking agent, leavening agent and the like) is required to be added for preventing agglomeration, so that the agglomeration phenomenon of the salt always troubles salt production enterprises and sales enterprises and brings inconvenience to the use of consumers. At present, the anticaking agent added in edible salt is potassium ferrocyanide (also called as yellow blood salt). With the improvement of living standard, people have higher and higher requirements on food safety and pay more attention to health. According to the 'use rule of green food-food additive' in China, potassium ferrocyanide cannot be used as an additive in green food under any condition.

The existing production of green iodized salt adopts ammonium ferric citrate as an anticaking agent, the anticaking effect is not strong, and after the salt is placed for a period of time, the caking phenomenon is serious, which causes a great deal of economic loss.

Therefore, the search for a novel anti-caking agent which is economical, effective, convenient to use and capable of replacing potassium ferrocyanide and does not influence the quality of salt, the provision of edible salt meeting the requirements of green food standards for consumers is a common problem in the salt industry, and the development of a novel anti-caking agent which is green and has a good anti-caking effect is of great significance based on the current development situation of the industry.

Disclosure of Invention

The invention discloses an anti-caking edible salt and a preparation method thereof, aiming at solving the technical problem of poor anti-caking performance of the edible salt.

In order to achieve the purpose, the invention adopts the following technical scheme:

the preparation method of the anti-caking edible salt is characterized by comprising the following steps:

step a, preparing an aqueous glycerol solution

Dissolving glycerol in deionized water to obtain glycerol aqueous solution;

step b, adding glycerin and anticaking agent A once

B, evaporating the crystallized dry salt and the added anticaking agent A of the glycerin aqueous solution prepared in the step a, simultaneously placing the dried salt and the added anticaking agent A into a high-speed mixer for mixing, adding an iodine agent in the mixing process, uniformly mixing and drying;

c, adding an anticaking agent B for the second time

B, adding an anticaking agent B into the salt dried in the step B, then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

step d, packaging and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

Further, in the step a, a certain amount of glycerin is dissolved in deionized water to prepare a glycerin water solution with the concentration of 0.8% -1%.

Further, in the step b, the anticaking agent A added at one time is ferric ammonium citrate, the ratio of the ferric ammonium citrate to dry salt is 17 mg/kg-20 mg/kg, and the ratio of the iodine agent to the dry salt is 16 mg/kg.

Further, in the step b, the set rotating speed of the high-speed mixer is 20000 revolutions per minute, the mixing time is 30min, the drying temperature is 160 ℃, and the drying time is 10 min.

Further, in the step c, the anti-caking agent B added for the second time is silicon dioxide, and the mass ratio of the silicon dioxide to the dry salt is 1.5-2: 100.

further, in the step c, the rotation speed of the small mixer is set to be 400 rpm, and the stirring time is 30 min.

Glycerol has the functions of moisturizing, high activity, antioxidation, alcoholism promotion and the like, is a sweetening agent and a humectant commonly used in the food processing industry, and is mostly found in sports foods and milk substitutes. The salt has high oil absorption value and water absorption value, can be well adsorbed onto surface particles of edible salt, locks the water in the salt, replaces the edible salt to absorb the water in the outside air, and has good anti-caking capacity.

The ammonium ferric citrate is a good nutrition enhancer, and can be used as an anticaking agent to be added into the salt to prevent the salt from caking in the storage and transportation process; on the other hand, the product can also be used as a nutrition enhancer to supplement iron element of human body.

Silica is a white fluffy powder, is an excellent flow promoter, and the prepared granules have good flowability and compressibility. As an anticaking agent, the product can greatly improve the fluidity of the particles, improve the bulk density, solve the problem of agglomeration formed by moisture absorption and pressure of the product, has an adsorption effect, can be adsorbed on the surface of raw material salt, reduces the van der Waals force among particles, reduces the adhesion effect among the particles and enhances the fluidity. The application of the silicon dioxide in domestic edible salt is very little, and the edible salt product taking the silicon dioxide as an anticaking agent in the market is almost blank.

The five-effect evaporation crystallization dry salt has the beneficial effects that three anti-caking agents are added into the five-effect evaporation crystallization dry salt, wherein the three anti-caking agents are respectively glycerol, the anti-caking agent A is ammonium ferric citrate, and the anti-caking agent B is silicon dioxide, so that the preparation method is simple.

The glycerol and the ferric ammonium citrate are added simultaneously when the anticaking agent is added for the first time, so that the taste of the salt can be improved by adding the glycerol, the phenomenon of caking of the prepared small-package edible salt in the shelf life can be avoided, and the anticaking effect of the small-package edible salt is the same as that of potassium ferrocyanide; the ammonium ferric citrate serving as an anticaking agent is added into the salt, so that the salt can be effectively prevented from caking in the storage and transportation process; the product prepared by the invention has obvious advantages when declaring green food authentication.

In addition, the secondary addition of the anticaking agent silicon dioxide obviously changes the agglomeration of green iodized salt.

The anticaking agents are added into the salt, and the respective anticaking principles and effects are different. According to different anti-caking principles of the anti-caking agent, the anti-caking agent ferric ammonium citrate with the changed crystal lattice type is suitable for the anti-caking of crystal particles, namely raw material salt; the anticaking agent in the raw material is difficult to exert an anticaking effect after the product is agglomerated due to moisture absorption and compression, and the anticaking agent silicon dioxide which increases the fluidity and reduces the van der Waals force can be used for anticaking of raw material salt and can also be used for anticaking of edible salt added for the second time.

In conclusion, the edible salt prepared by the invention has better anti-caking effect and conforms to the certification condition of green iodized salt; in addition, the anticaking agent is added in a mode of adding twice, so that the anticaking effect is greatly improved, and the small-package iodized salt does not have the caking phenomenon.

Drawings

FIG. 1 is a schematic flow diagram of the present invention;

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 0.8% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 r/min, the mixing time is 30min, the ratio of ferric ammonium citrate to dry salt is 17mg/kg, and the ratio of iodine agent to dry salt is 16 mg/kg.

(3) Secondary addition of anticaking agent B

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, the mass ratio of the silicon dioxide to the dry salt is 1.5: stirring for 30min at 100 deg.C.

(4) Packing and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

Example 2

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 0.9% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 r/min, the mixing time is 30min, the ratio of ferric ammonium citrate to dry salt is 18mg/kg, and the ratio of iodine agent to dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, and the mass ratio of the silicon dioxide to the dry salt is 1.7: stirring for 30min at 100 deg.C.

(4) Packing and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

Example 3

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 0.8% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 r/min, the mixing time is 30min, the ratio of ferric ammonium citrate to dry salt is 18mg/kg, and the ratio of iodine agent to dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, the ratio of silicon dioxide to dry salt is 2.0: stirring for 30min at 100 deg.C.

(4) Packing and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

Example 4

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 1.0% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 r/min, the mixing time is 30min, the ratio of ferric ammonium citrate to dry salt is 20mg/kg, and the ratio of iodine agent to dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, the mass ratio of the silicon dioxide to the dry salt is 1.8: stirring for 30min at 100 deg.C.

(4) Packing and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

Example 5

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 0.9% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 revolutions per minute, the mixing time is 30min, the mass ratio of the ferric ammonium citrate to the dry salt is 20mg/kg, and the ratio of the iodine agent to the dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, and the mass ratio of the silicon dioxide to the dry salt is 1.7: stirring for 30min at 100 deg.C.

(4) Packing and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

Example 6

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 1.0% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 r/min, the mixing time is 30min, the ratio of ferric ammonium citrate to dry salt is 18mg/kg, and the ratio of iodine agent to dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, and the mass ratio of the silicon dioxide to the dry salt is 1.6: stirring for 30min at 100 deg.C.

(4) Packing and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

Example 7

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 1.0% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 r/min, the mixing time is 30min, the ratio of ferric ammonium citrate to dry salt is 19mg/kg, and the ratio of iodine agent to dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, and the mass ratio of the silicon dioxide to the dry salt is 1.5: stirring for 30min at 100 deg.C.

(4) Packing and storing

And subpackaging the finished salt into salt products with different specifications by a full-automatic packaging machine, and warehousing and storing after the finished salt products are qualified.

Example 8

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 0.8% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 r/min, the mixing time is 30min, the ratio of ferric ammonium citrate to dry salt is 19mg/kg, and the ratio of iodine agent to dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, the mass ratio of the silicon dioxide to the dry salt is 1.8: stirring for 30min at 100 deg.C.

Example 9

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 0.9% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 revolutions per minute, the mixing time is 30min, the mass ratio of the ferric ammonium citrate to the dry salt is 17mg/kg, and the ratio of the iodine agent to the dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, the mass ratio of the silicon dioxide to the dry salt is 1.9: stirring for 30min at 100 deg.C.

Example 10

The preparation method of the anti-caking edible salt comprises the following steps:

(1) preparation of aqueous Glycerol solution

Dissolving glycerol in deionized water to obtain 0.9% glycerol aqueous solution;

(2) adding glycerin and ferric ammonium citrate at one time

Mixing the glycerin aqueous solution prepared in the step (1), the dried salt after 5-effect evaporation crystallization and the added ferric ammonium citrate in a high-speed mixer, adding a proper amount of iodine agent in the mixing process, uniformly mixing and drying;

wherein the mixing speed is 20000 revolutions per minute, the mixing time is 30min, the mass ratio of the ferric ammonium citrate to the dry salt is 17mg/kg, and the ratio of the iodine agent to the dry salt is 16 mg/kg.

(3) Secondary addition of silica

Adding silicon dioxide into the salt dried in the step (2), then placing the salt into a small mixer for mixing, and feeding the salt into a finished product hopper after uniformly mixing;

wherein the stirring speed of the small mixer is 400 r/min, and the mass ratio of the silicon dioxide to the dry salt is 1.5: stirring for 30min at 100 deg.C.

It is to be understood that the above description is not intended to limit the present invention, and the present invention is not limited to the above examples, and those skilled in the art may make modifications, alterations, additions or substitutions within the spirit and scope of the present invention.