CN104783124A - Probiotic table salt and preparing method thereof - Google Patents
Probiotic table salt and preparing method thereof Download PDFInfo
- Publication number
- CN104783124A CN104783124A CN201510026216.XA CN201510026216A CN104783124A CN 104783124 A CN104783124 A CN 104783124A CN 201510026216 A CN201510026216 A CN 201510026216A CN 104783124 A CN104783124 A CN 104783124A
- Authority
- CN
- China
- Prior art keywords
- prebiotics
- probiotic
- wall material
- edible salt
- sodium chloride
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 29
- 239000006041 probiotic Substances 0.000 title abstract description 24
- 235000018291 probiotics Nutrition 0.000 title abstract description 24
- 230000000529 probiotic effect Effects 0.000 title abstract 18
- 239000000463 material Substances 0.000 claims abstract description 48
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- 230000008569 process Effects 0.000 claims description 22
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Probiotic table salt comprises 70-99.99% by mass of sodium chloride and 0.01-30% by mass of a probiotic. The probiotic is a microencapsulated embedded type probiotic. The microencapsulated embedded type probiotic mainly comprises a wall material and a core material. The core material is the probiotic and is embedded with the wall material to form a microcapsule. The intake of the probiotic is bound to the intake of the table salt, thus ensuring stable and even intake of the probiotic by a person. The ratio of the microencapsulated probiotic is increased, and the particle size of the microencapsulated probiotic is close to the crystal size (about 40 meshes) of the sodium chloride, so that the added probiotic is distributed in the sodium chloride and the potassium chloride more uniformly. The microencapsulated probiotic reduces hygroscopicity of the probiotic, and can effectively prevent hardening caused by increase of the water content due to adsorption of water in air by the probiotic-containing table salt. The microencapsulated probiotic enhances heat resistance of the probiotic, and can protect effective components of the probiotic from being damaged by common cooking methods.
Description
technical field:
The present invention relates to a kind of health care condiment, is exactly prebiotics edible salt and preparation method thereof specifically.
background technology:
Within 2004, the Ministry of Public Health, the Department of Science and Technology and State Statistics Bureau combine " the Chinese residents Nutritional Status survey report " of issue: Chinese residents diet related nutritional outstanding problem, China resident nutrition and Health Situation allow of no optimist.The chronic disease incidences of disease such as the hypertension relevant to meals, diabetes, high fat of blood rise year by year, and patient age constantly declines.Wherein estimate that Hypertension number reaches 1.6 hundred million, diabetic's number 2,000 ten thousand, dyslipidemia now suffer from number 1.6 hundred million, overweight person reaches 200,000,000.First of the onset diabetes Shuai Ju world of China, Hypertension death rate the second in the world, cardiovascular and cerebrovascular disease death toll accounts for the world 1/5th." overnutrition " upgrades to Public nutrition problem just fast.Bread is the staff of life, eats with An Weixian.Today, our food source environment was except being subject to the threat of abuse of antibiotics, environmental pollution, Dysbiosis also one of biggest threat just day by day becoming compatriots' health that the factors such as food fine finishining cause.Today that problem of " having enough to eat and wear " has tentatively been resolved, China is in the dietary nutrition structure vertiginous critical period at present, we not only have the problem of various micronutrient insufficiency of intake, Dysbiosis, and inferior health disease in other words becomes new health problem.People had had disease to go to control again in the past, and treatment medical science is occupied an leading position, and cost is very high, all brought white elephant to individual, family and society.Along with the fast development of Chinese national economy, people pursue healthy consciousness and strengthen further, and diseases prevention is far more than that the concept of curing the disease also starts to be rooted in the hearts of the people.From 1 day January in 2007, " food adds Oligo(water-soluble dietary fiber-oligosaccharide probiotics) " project released by national Public nutrition and centre of development formally starts, this action is for China resident neat of animal and grease group food over-consumption, and cereal and dietary fiber insufficiency of intake, food processing is crossed the relatively more serious and antibiotics of meticulous, the environmental pollution of essence and is used too much excessively indiscriminate situation, improves the major action of the ubiquitous Dysbiosis situation of the common people.Relevant expert predicts, along with the popularization of Oligo project, can alleviate the impetus that the auxotype such as obesity, hepatic lesion disease incidence rises violently.
Oligo(water-soluble dietary fiber-functional oligose prebiotics) major physiological effect comprise: promote that alimentary canal, especially large gut microflora are balanced; Improve opposing bacteria pathogeny ability of immigrants, promote bifidobacterium growth.Produce organic acid, reduce intestinal pH, suppression is corrupt, and Constipation, improves lipid-metabolism, and reduction blood fat and cholesterol promote that the absorption of the mineral elements such as calcium, magnesium, zinc, iron improves immunity, suppression, pre-preventing tumor.
The fast development of modern food industry, food processing is meticulousr, more focuses on flavor taste, and what bring is that in food needed for human life activity, many nutrients run off in a large number and lack thereupon.Dietary fiber, be described as the seventh-largest nutrient of needed by human body by nutritionist, the quality for mankind's sub-health state is significant.Food processing is meticulousr, and dietary fiber will more lack.The shortage of dietary fiber, just there will be constipation, insomnia, and enterotoxin gathers, dry skin, and One's spirits are drooping disease such as inferior health such as grade, the long period is not improved and treats, and will cause the Other diseases of human body, thus affects normal vital movement.Therefore, the dietary fiber amount improved in diet is significant for human health.
Oligo project is the reform of typical people's trophic structure, advocates people and moves forward to the focus of health, has the safe and comfortable engineering of the generally value mankind.Public nutrition improves the situation that to the effect that there is Tiny ecosystem nutrient imbalance for present stage China its people in a large number of Oligo project, OLIGO prebiotics is added by advocating in food that food and health products trade take in the public, activate and the beneficial flora in breeding human body, thus reach promotion microecological balance, improve the object of Public nutrition health.This is that the new Public nutrition started after " food adds iodine ", " enriched nutritive flour ", " soy sauce adds iron ", " edible oil vitaminize A " improves project, belongs to microbial balance and promotes project.At present, China extensively adds functional oligose prebiotics (genus water-soluble dietary fiber) in dairy products, beverage, health food and bakery.
Salt is mankind's indispensable requisites.Before 5000, salt is used for flavouring by the mankind, is described as the king of seasoning.In recent years scientific research shows, the true value of salt, is not only indispensable savory agent in diet, or maintains and promote the necessary nutrient of human physiological functions.Because salt maintains the indispensable nutrient of human normal vital movement and the requisite flavouring of three meals in a day, therefore, in salt, add various nutriment just become the micronutrient that the optimal supplementary human body of many nutritionists lacks or the approach keeping nutrient balance, such as far back as the nineties in last century, Finland just adds amino acid A cells lysin in edible salt, this cytolysin, apart from outside seasoning effect, also has and reduces miocardial infarction and cerebral thrombus effect.In addition, the state such as European Countries, the U.S., Japan, China with the addition of the nutrients such as various trace element, vitamin in edible salt.But in salt, add prebiotics (water-soluble dietary fiber-functional oligose) have not been reported.
People is stable to the intake of edible salt, even, prebiotics and edible salt is mixed, just the intake of prebiotics and the intake of edible salt is tied up, thus guarantor is stable to the intake of prebiotics, even.
Existing prebiotics can not directly add, its reason is: prebiotics is all the powder adopting spraying dry or the drying of other drying means to produce, the easy moisture absorption, proportion is little, directly adds in edible salt and edible salt flavoring and may affect shelf life of products and mixture homogeneity.In order to make product can discharge local flavor fast, dish cooking mouthfeel is better, needs the water-insoluble food materials to adding in salt to carry out subtle powder smash processing.But because these food materials Raw material processing processes are more extensive, original content of molds is higher, need to carry out further cold sterilization process to ultra tiny food materials powder.
Summary of the invention
Prebiotics edible salt is exactly in edible salt, add water-soluble dietary fiber to replace the flavoring of common table salt.Namely with salt compounded of iodine or without salt compounded of iodine for base stock, add a certain amount of prebiotics: the intake of prebiotics and the intake of salt tie up by water-soluble dietary fiber-functional oligose, thus guarantor is stable to the intake of prebiotics, evenly, the prebiotics edible salt that the prebiotics after microcapsule embedded is produced goes for the various cooking methods that need heat.
。
A kind of prebiotics edible salt, comprise sodium chloride 70%-99.99%, prebiotics 0.01-30%, above-mentioned percentage is mass percent.
ona kind of prebiotics edible salt stated, described prebiotics is microcapsule embedded type prebiotics, and described microcapsule embedded type prebiotics comprises wall material and core, and core is prebiotics, and core is formed microcapsules by the embedding of wall material.
ona kind of prebiotics edible salt stated, comprise sodium chloride 80-98%, prebiotics is 0.5-15%, other auxiliary material 1-5%, other auxiliary materials described refer to that maltodextrin, trehalose, red tinea sugar alcohol, sodium glutamate, flavour nucleotide disodium, citric acid, natrium citricum or silica neutralize one or more, and above-mentioned percentage is mass percent.
ona kind of prebiotics edible salt stated, described prebiotics is one or more in FOS, xylo-oligosaccharide, oligoisomaltose, lactulose, inulin, polydextrose, breast milk compound sugar, galactooligosaccharide.
onthe prebiotics edible salt stated, described wall material is described wall material, comprises glutelin, albumin, gelatin, ossein, gum arabic, bassora gum, carrageenan, agar, alginate, trehalose, starch, shitosan, methylcellulose, ethyl cellulose, cellulose acetate, cellulose acetate-butyrate, acetic acid faces cellulose phthalate element, hydroxypropyl cellulose, hydroxypropyl methylcellulose, the adjacent stupid dioctyl phthalate cellulose of hydroxypropyl methyl, celluloid, monopalmitin, two tripalmitin, stearic acid, aluminum monostearate, glycerin monostearate, bi-tristearin, glyceryl tristearate, tetradecyl alchohol, hexadecanol, 1,2-dihydroxy octadecyl alcolol, hydrogenated tallow, rilanit special, paraffin, beeswax, wood rosin, lac, nylon 6-10, polylysine, PLA, poly hydroxy ethyl acrylate, polyvinyl alcohol, polyvinylpyrrolidone, ethylene methacrylic ether copolymer-maleic anhydride, cyclodextrin, maltodextrin, one or more in converted starch.
A preparation method for prebiotics edible salt, comprises the following steps:
The first step, microencapsulation prebiotics
preparation:
1. added in 10-60 DEG C of pure water by core, stirring is dissolved, and makes its concentration reach 5-80%, and described percentage is mass percent, and described core is prebiotics, and the shape of prebiotics is prebiotics powder or prebiotics syrup;
2. add wall material to stir: add the embedded material with water-solubleization dispersion and wall material, at 10-60 DEG C of temperature, be uniformly mixed 3-60 minute, the interpolation weight of wall material is 1/99-1 times of core weight, and the weight of core and wall material all rejects water content wherein;
3. homogeneous process: carry out high-pressure homogeneous process through 10-100mpa pressure by high pressure homogenizer, makes prebiotics and wall material form uniformly emulsify liquid;
4. dry: 3. will be dried to water content lower than 5% by gained uniformly emulsify liquid, this percentage is mass percent;
5. pulverize, sieve or granulation: with pulverizer, screening machine or dry granulating machine, prebiotics microcapsules are made 20-60 object solid, powdery thing and microencapsulation prebiotics;
Second step.
premix
By dehumidifier, envionmental humidity is controlled below 65%; Accurately take the sodium chloride of formula ratio 1/3, formula ratio 100% prebiotics microcapsule granule and be placed in stainless steel high-speed mixer; Open controlling temp type high-speed mixer, think the rotating speed that 50-800 turns rev/min, the temperature mixing 2-30 minute of less than 50 DEG C; Shut down, the premix mixed is produced, move in stainless steel two dimension or three-dimensional terminal mixer;
3rd step.
terminal mixes
In the environment of relative air humidity lower than 65%, by the sodium chloride of formula ratio 2/3 and premix through stainless steel two dimension or three-dimensional mixer mixing 5-60 minute, then carry out quantitative package sealing by packing specification;
Prebiotics edible salt formula refers to that material rate is sodium chloride 70%-99.99%, the arbitrary concrete formula in prebiotics 0.01-30%, and formula ratio refers to that above-mentioned percentage is mass percent according to the material rate in concrete formula and the product of intending joining product dry weight.
beneficial effect: the present inventionthe water-soluble dietary fiber of human-body sub-health can be promoted first---functional oligose prebiotics is applied in the requisite meals salt of mankind's breakfast, lunch and dinner every day, simultaneously by the easy moisture absorption, prebiotics in fine-powdered through special processing make its performance more stable, nonhygroscopic, more fully can mix with edible salt.
: the prebiotics edible salt that the present invention relates to is added with the water-soluble dietary fiber-functional oligose prebiotics very useful to health, the growth and breeding of probio in enteron aisle can be promoted preferably, thus the mankind's inferior health disease preventing the accumulation of constipation and intestinal endotoxin from bringing, make it replace common table salt more to benefit health, tastier for family, dining room, dining room cooking dish.
Microencapsulation prebiotics proportion increases, granularity close to the crystal size (about 40 order) of sodium chloride the prebiotics added is distributed in sodium chloride, potassium chloride evenly.
Microencapsulation prebiotics reduces the hygroscopicity of prebiotics, can effectively prevent the edible salt (i.e. prebiotics edible salt) that with the addition of prebiotics from storing, transporting in particularly use procedure the moisture content absorbed in air, water content increases and hardens, and product is used more convenient.
Microencapsulation prebiotics improves the heat resistance of prebiotics, and the cooking methods commonly used can be prevented the destruction of prebiotics effective ingredient, can prevent the prebiotics Yin Wendu reason variable color that do not embed and affect the color and luster of food.
People is stable to the intake of edible salt, even, prebiotics and edible salt is mixed, just the intake of prebiotics and the intake of edible salt is tied up, thus guarantor is stable to the intake of prebiotics, even.
Detailed description of the invention
embodiment 1, a kind of prebiotics edible salt, comprises sodium chloride 85%, FOS is 15%.If no special instructions, the percentage mentioned in the present invention is mass percent.
FOS in above-described embodiment can use other prebioticses, and special oligosaccharide probiotics replaces, and oligosaccharide probiotics refers to oligoisomaltose, FOS, galactooligosaccharide, xylo-oligosaccharide, one or two or more kinds mixing in polydextrose.
In conjunction with the mechanism of action and the human body absorption salinity of prebiotics, through experiment, the prebiotics edible salt described in the present embodiment, formula rate scope is sodium chloride 70%-99.99%, prebiotics 0.01-30%.
Prebiotics edible salt described in the present embodiment can play and the intake of prebiotics and the intake of edible salt be tied up, thus stable to the intake of prebiotics, the uniform effect of guarantor, but, because prebiotics is the moisture absorption very easily, cause the storage of salt, the increasing of fortune Wheels difficulty, particularly in eating, open after packing, because the prebiotics moisture absorption be mixed in salt very easily increases the water content of prebiotics edible salt, light then shorten shelf life of products, heavy then harden into block, increase when cooking and use difficulty; In addition because oligosaccharide probiotics non-refractory, just decompose or variable color at 100-120 DEG C, reduce the function of prebiotics and affect the aesthetic of food.
embodiment 2, the present embodiment basic composition is with embodiment 1, and difference is:prebiotics is microencapsulation prebiotics, described microencapsulation prebiotics, mainly comprises wall material and core, and core embedding is formed microcapsules by wall material, and core is FOS (core also can substitute with other oligosaccharide probiotics).Above-mentioned sodium chloride, weight during FOS proportioning is dry weight (eliminating water content wherein and other compositions), FOS is as microencapsulation prebiotics, do not comprise the weight of wall material when calculating proportioning, the water content wherein as the sodium chloride of raw material must lower than 3%(mass percent).
embodiment 2the processing technology of involved prebiotics edible salt is as follows:
the first step, the gel entrapment of prebiotics and microencapsulation treatment process:
(1) prebiotics is melted: added by prebiotics in 45-60 DEG C of pure water, stirring is dissolved, make its concentration reach 20-60%.
(2) add wall material to stir: add sodium carboxymethylcellulose, addition is 5-15%, at 45-60 DEG C of temperature, be uniformly mixed 30-60 minute.
(3) homogeneous process: carry out high-pressure homogeneous process through 25-60mpa pressure by high pressure homogenizer, makes prebiotics and wall material form fully emulsified liquid.
(4) atomizer is dry: uniformly emulsify liquid carries out drying through centrifugal spray dryer, baking temperature 130-180 DEG C, 5-20 second drying time, obtain moisture lower than 3% prebiotics microcapsules.
(5) granulation: prebiotics microcapsules are made 20-60 object particle with dry granulating machine.
2nd step,
premix
By dehumidifier, envionmental humidity is controlled below 40%.Accurately take the edible salt (water content is less than 3%) of formula ratio 1/3, prebiotics microcapsule granule be placed in stainless steel high-speed mixer.Open controlling temp type high-speed mixer, with the rotating speed of 400-600 rev/min, the temperature mixing 3-5 minute of less than 50 DEG C.Shut down, the premix mixed is produced, move in stainless steel two dimension or three-dimensional terminal mixer.
3rd step.
terminal mixes
In the environment of relative air humidity lower than 40%, 10-30 minutes will be mixed through stainless steel two dimension or three-dimensional mixer containing iodine (or not containing iodine) edible salt (water content is lower than 3%) and premix, then carry out quantitative package sealing by packing specification, namely obtain prebiotics edible salt or prebiotics edible salt flavouring.
In process of production, the technical requirement of prebiotics edible salt is seen the following form:
specific embodiment 3
Specific embodiment 3 is with the difference of specific embodiment 1, and sodium chloride is different from the proportioning of prebiotics, and its production technology, technical indicator are all identical.A kind of prebiotics edible salt, comprise sodium chloride 90%, prebiotics is 6%, ultra tiny food materials powder and other auxiliary material 4%.If no special instructions, the percentage mentioned in the present invention is mass percent.Common edible salt prebiotics can be the oligosaccharide probiotics material powder mentioned in specific embodiment 1, or through the microcapsule powder of embedding treatment or particle.
beneficial effect:after making microencapsulation prebiotics, product moisture absorption and temperature tolerance all significantly improve.Experimental record appended by physical evidence this description visible.
specific embodiment 4
A kind of prebiotics, specifically oligoisomaltose (model is 90 powder), use amount is 95%.Use trehalose as wall material, addition is 5% carry out microencapsulation process to it.Percentage mentioned in the present invention is the mass percent in each hectogram solid material.
Its finished product is white solid powder.
the embedding of oligoisomaltose and microencapsulation treatment process:
Oligomeric different Fructus Hordei Germinatus 90 powder, pure water-------high-pressure homogeneous--------microencapsulation prebiotics----packaging that-atomizer is dry that-insulated and stirred is dissolved
(1) dissolve: just oligoisomaltose 90 powder adds in 45 DEG C of pure water, and stirring is dissolved, make its concentration reach 80%.
(2) add trehalose to stir: add the trehalose thoroughly dissolved, at 45 DEG C of temperature, be uniformly mixed 60 minutes.
(3) homogeneous process: carry out high-pressure homogeneous process through 40mpa pressure by high pressure homogenizer, makes oligoisomaltose and trehalose form full and uniform emulsion.
(4) atomizer is dry: the emulsion after homogeneous carries out drying through centrifugal spray dryer, baking temperature 160 DEG C, 20 seconds drying times, obtain moisture lower than 6% oligoisomaltose 90 powder capsule.
(5) pack: be distributed into 0.1-25kg different size with polyethylene edible plastic bag, heat seal envelope.
After making microencapsulation oligoisomaltose particle, its moisture absorption significantly reduces, and temperature tolerance significantly improves, and physical evidence is shown in laboratory report appended by this description.
instantiation 5
A kind of complex prebiotics, the specifically mixing molasses of oligoisomaltose syrup (use amount is 55%) and FOS syrup (use amount 40%).3% trehalose and 2% starch Sodium Octenyl Succinate is used to carry out microencapsulation embedding treatment to this mixing prebiotics.Percentage mentioned in the present invention is the mass percent in each hectogram solid material.
Its finished product is white particle.
the embedding of complex prebiotics and microencapsulation treatment process:
Oligoisomaltose and FOS syrup, trehalose and starch Sodium Octenyl Succinate pure water solution-------high-pressure homogeneous----vacuum belt type drying-----microencapsulation complex prebiotics----packaging that-insulated and stirred is dissolved
(1) syrup mixing: oligoisomaltose and FOS syrup are heated with stirring to 80 DEG C in Cooling or heating jar, make it fully mix.
(2) trehalose and starch Sodium Octenyl Succinate is added: add the trehalose and the starch Sodium Octenyl Succinate aqueous solution that thoroughly dissolve, at 80 DEG C of temperature, be uniformly mixed 30 minutes.
(3) homogeneous process: carry out high-pressure homogeneous process through 25mpa pressure by high pressure homogenizer, makes it form full and uniform emulsion.
(4) vacuum belt type drying: the emulsion after homogeneous carries out drying through vacuum belt drier, baking temperature 100 DEG C, vacuum 50-80 KPa, 30 minutes drying times, moisture is lower than 7%.Final powder is broken into the white powder of 40-200 order thickness, namely obtains the complex prebiotics microcapsules of oligoisomaltose and FOS.
(5) pack: be distributed into 0.1-25kg different size with polyethylene edible plastic bag, heat seal envelope.
Oligoisomaltose and its moisture absorption of FOS complex prebiotics of made microencapsulation significantly reduce, and temperature tolerance significantly improves, and physical evidence is shown in laboratory report appended by this description.
embodiment 6
Specific embodiment 6 is with the difference of specific embodiment 1, and core is different from the selection of wall material, and core and wall material proportion in 100g solid material is different, drying means difference (vacuum belt type drying), and finished color is different.Other production technology, technical indicator are all substantially identical.A kind of prebiotics, be exactly xylo-oligosaccharide 95 type syrup specifically, use amount is 97%, makes packaging material with sodium alginate, and use amount is 3%.During vacuum belt type drying, baking temperature is 100 DEG C, and vacuum is 60-100KPa.Its finished product is faint yellow.
Specific embodiment 7
Specific embodiment 7 is with the difference of specific embodiment 1: prebiotics used is microencapsulation prebiotics, and each component proportion is different, and its production technology, technical indicator are identical.A kind of prebiotics edible salt, comprises sodium chloride 98%, microencapsulation FOS 0.5%, maltodextrin 1%, trehalose 0.4%, silica 0.1%.If no special instructions, the percentage related in the present invention is mass percent.
Specific embodiment 8
Specific embodiment 7 is with the difference of specific embodiment 1: prebiotics used is microencapsulation prebiotics, and each component proportion is different, and its production technology, technical indicator are identical.A kind of prebiotics edible salt, comprises sodium chloride 80%, microencapsulation oligoisomaltose 15%, trehalose 3%, silica 2%.If no special instructions, the percentage related in the present invention is mass percent.
After made microencapsulation xylo-oligosaccharide particle, its moisture absorption significantly reduces, and temperature tolerance significantly improves, and physical evidence is shown in laboratory report appended by this description.
the microcapsule embedded process of xylo-oligosaccharide is on its moisture absorption, temperature tolerance impact experiment
experiment purpose:study microcapsule embedded technology to xylo-oligosaccharide moisture absorption and durothermic impact.
a. moisture absorption
experiment material, instrument, equipment:tool plug glass measuring cup, electro-heating standing-temperature cultivator, drier, balance, psychrometer, humidifier, incubator.
experimental technique:
1. take 2 parts of 100g respectively through 95 type xylo-oligosaccharide microcapsules of microcapsule embedded process and common 95 type xylo-oligosaccharide powders, load tool plug glass bottle, inserted in drier, place 24h for subsequent use.
2. get a copy of it 95 type xylo-oligosaccharide microcapsules and common 95 type xylo-oligosaccharide powders, detect its moisture respectively by the method for solid sample in GB5009.3-2010, and note down.
3. use humidifier and psychrometer that relative air humidity in incubator is adjusted to 80%, temperature is permanent in 22 DEG C, puts into wherein, place 12h by another part through 95 type xylo-oligosaccharide microcapsules of embedding and the common xylo-oligosaccharide powder of 95 types.
4. 95 type xylo-oligosaccharide microcapsules in incubator and 95 type xylo-oligosaccharide powders are taken out, detect its moisture by the method for solid sample in GB5009.3-2010, and observe cosmetic variation, note down.
5. 2 groups of test datas before and after contrast, analysis result.
experimental record result
interpretation:
From above experimental data, the former powder hygroscopicity detection of xylo-oligosaccharide that xylo-oligosaccharide microcapsules after the embedding treatment of carrying out under the condition of relative humidity 80%, temperature 22 DEG C are more untreated, the former is only 26.6% by hydroscopicity, the latter up to 173%, the latter than the former hydroscopicity up to 6.5 times, therefore, microcapsules moisture absorption after xylo-oligosaccharide embedding is starkly lower than the former powder without embedding, and former powder occurs that color changes, be indefinite shape or the malt sugar state of very thickness.
b temperature tolerance
experiment material, instrument, equipment: temperature controlled box oven, culture dish
experimental technique:
1. take 10g respectively through 95 type low wood sugar microcapsules of embedding treatment and the former powder of 95 type xylo-oligosaccharide, it is inserted respectively in 2 culture dishes
2. observe its form, color respectively by taking out after 120 DEG C, 150 DEG C temperature controlled box oven process 5min.
3. result according to the observation, reaches a conclusion.
experimental record result
interpretation:
From above experimental data, the former powder of xylo-oligosaccharide carrying out the xylo-oligosaccharide microcapsules after embedding treatment more untreated is compared, and look diminishes, and form is substantially unchanged, and its temperature tolerance improves very large.
the microcapsule embedded process of oligoisomaltose is on its moisture absorption, temperature tolerance impact experiment
object:study microcapsule embedded technology to oligoisomaltose moisture absorption and durothermic impact.
a moisture absorption
experiment material, instrument, equipment:glass measuring cup, electro-heating standing-temperature cultivator, drier, balance, psychrometer, humidifier, incubator.
experimental technique:
1, take 2 parts of 100g respectively through 90 type oligoisomaltose microcapsules of embedding treatment and the former powder of 90 type oligoisomaltose, inserted in drier, place 24h for subsequent use.
2, get a copy of it and detect its moisture through the oligoisomaltose microcapsules of embedding and the former powder of oligoisomaltose respectively by the method for solid sample in GB5009.3-2010, and to note down.
3, use humidifier and psychrometer relative air humidity in incubator to be adjusted to 80%, temperature 22 DEG C, another part of oligoisomaltose microcapsules and the former powder of oligoisomaltose are put into wherein, place 12h.
4, the oligoisomaltose microcapsules in incubator and the former powder of oligoisomaltose are taken out, detect its moisture by the method for solid sample in GB5009.3-2010, and note down.
5,2 groups of test datas before and after contrast, analysis result.
experimental record result
interpretation:
From above experimental data, the former powder hygroscopicity detection of xylo-oligosaccharide that xylo-oligosaccharide microcapsules after the embedding treatment of carrying out under the condition of relative humidity 80%, temperature 22 DEG C are more untreated, the former hydroscopicity is 11.1%, the latter is up to 89.7%, the latter than the former hydroscopicity up to 8.1 times, therefore, the microcapsules moisture absorption after oligoisomaltose embedding is starkly lower than the former powder without embedding.And former powder occurs that color changes, it is the malt sugar state of very thickness.
b temperature tolerance
experiment material, instrument, equipment: temperature controlled box oven, culture dish
experimental technique:
1. take 10g respectively through 90 type low isomaltose microcapsules of embedding treatment and the former powder of 90 type oligoisomaltose, it is inserted respectively in 2 culture dishes.
2. observe its form, color respectively by taking out after 100 DEG C, 130 DEG C temperature controlled box oven process 5min.
3. result according to the observation, reaches a conclusion.
experimental record result
interpretation:
From above experimental result, the former powder of oligoisomaltose carrying out the oligoisomaltose microcapsules after embedding treatment more untreated is compared, and its temperature tolerance is able to larger raising.
Claims (6)
1. a prebiotics edible salt, is characterized in that: containing sodium chloride 70%-99.99%, prebiotics 0.01-30%, and above-mentioned percentage is mass percent.
2. a kind of prebiotics edible salt according to claim 1, it is characterized in that: described prebiotics is microencapsulation prebiotics, described microencapsulation prebiotics comprises wall material and core, and core is prebiotics, and core is formed microcapsules by the embedding of wall material.
3. a kind of prebiotics edible salt according to claim 2, it is characterized in that: containing sodium chloride 80-98%, prebiotics is 0.5-15%, other auxiliary material 1-5%, other auxiliary materials described refer to that maltodextrin, trehalose, red tinea sugar alcohol, sodium glutamate, flavour nucleotide disodium, citric acid, natrium citricum or silica neutralize one or more, and above-mentioned percentage is mass percent.
4. a kind of prebiotics edible salt according to claim 2, is characterized in that: described prebiotics is one or more in FOS, xylo-oligosaccharide, oligoisomaltose, lactulose, inulin, polydextrose, breast milk compound sugar, galactooligosaccharide.
5. prebiotics Cardia Salt according to claim 2, is characterized in that: described wall material is described wall material, comprises glutelin, albumin, gelatin, ossein, gum arabic, bassora gum, carrageenan, agar, alginate, trehalose, starch, shitosan, methylcellulose, ethyl cellulose, cellulose acetate, cellulose acetate-butyrate, acetic acid faces cellulose phthalate element, hydroxypropyl cellulose, hydroxypropyl methylcellulose, the adjacent stupid dioctyl phthalate cellulose of hydroxypropyl methyl, celluloid, monopalmitin, two tripalmitin, stearic acid, aluminum monostearate, glycerin monostearate, bi-tristearin, glyceryl tristearate, tetradecyl alchohol, hexadecanol, 1,2-dihydroxy octadecyl alcolol, hydrogenated tallow, rilanit special, paraffin, beeswax, wood rosin, lac, nylon 6-10, polylysine, PLA, poly hydroxy ethyl acrylate, polyvinyl alcohol, polyvinylpyrrolidone, ethylene methacrylic ether copolymer-maleic anhydride, cyclodextrin, maltodextrin, one or more in converted starch.
6. a preparation method for prebiotics edible salt, comprises the following steps:
The first step, microencapsulation prebiotics
preparation:
1. added in 10-60 DEG C of pure water by core, stirring is dissolved, and makes its concentration reach 5-80%, and described percentage is mass percent, and described core is prebiotics, and the shape of prebiotics is prebiotics powder or prebiotics syrup;
2. add wall material to stir: add the embedded material with water-solubleization dispersion and wall material, at 10-60 DEG C of temperature, be uniformly mixed 3-60 minute, the interpolation weight of wall material is 1/99-1 times of core weight, and the weight of core and wall material all rejects water content wherein;
3. homogeneous process: carry out high-pressure homogeneous process through 10-100mpa pressure by high pressure homogenizer, makes prebiotics and wall material form uniformly emulsify liquid;
4. dry: 3. will be dried to water content lower than 5% by gained uniformly emulsify liquid, this percentage is mass percent;
5. pulverize, sieve or granulation: with pulverizer, screening machine or dry granulating machine, prebiotics microcapsules are made 20-60 object solid, powdery thing and microencapsulation prebiotics;
Second step.
premix
By dehumidifier, envionmental humidity is controlled below 65%; Accurately take the sodium chloride of formula ratio 1/3, formula ratio 100% prebiotics microcapsule granule and be placed in stainless steel high-speed mixer; Open controlling temp type high-speed mixer, think the rotating speed that 50-800 turns rev/min, the temperature mixing 2-30 minute of less than 50 DEG C; Shut down, the premix mixed is produced, move in stainless steel two dimension or three-dimensional terminal mixer;
3rd step.
terminal mixes
In the environment of relative air humidity lower than 65%, by the sodium chloride of formula ratio 2/3 and premix through stainless steel two dimension or three-dimensional mixer mixing 5-60 minute, then carry out quantitative package sealing by packing specification;
Prebiotics edible salt formula refers to that material rate is sodium chloride 70%-99.99%, the arbitrary concrete formula in prebiotics 0.01-30%, and formula ratio refers to that above-mentioned percentage is mass percent according to the material rate in concrete formula and the product of intending joining product dry weight.
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