CN110973579B - 一种添加藻酸盐寡糖的食用盐制备方法 - Google Patents
一种添加藻酸盐寡糖的食用盐制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明的目的是提供一种含有褐藻寡糖的功能性食用盐及其制备方法，具体是通过在食用盐中加入褐藻寡糖或者含有褐藻寡糖的海藻提取物的成分，按一定的比例加入到食用盐中，具有抗老年痴呆、抗氧化和增强免疫力的作用，而且对食用盐具有抗结剂的作用。
Description
技术领域
本发明属于食品调味料领域，具体涉及添加藻酸盐寡糖的食用盐的制备方法。
背景技术
食用盐是以氯化钠为主要成分，用于食用的盐，包括精制盐（以卤水或盐为原料，用真空蒸发制盐工艺，机械热压缩蒸发制盐工艺或粉碎、洗涤、干燥工艺制得的食用盐），粉碎洗涤盐（以海盐、湖盐、岩盐为原料，用粉碎、洗涤工艺制得的食用盐），日晒盐（以日晒卤水结晶工艺制得的食用盐），低钠盐（以精制盐、粉碎洗涤盐、日晒盐等的一种或几种为原料，降低钠离子浓度而添加国家允许使用的食品添加剂加工而成的食用盐）；食用盐在人们生活中是必不可少的，是对人类生存最重要的物质之一，也是烹饪中最常用的调味料，在菜肴中添加适量盐，不仅可以改善风味且有利于人体健康，由于传统的食盐通常仅具有调味作用，功能比较单一，且氯化钠含量较高，摄入过多容易导致人体出现高血压、水肿、冠心病、心血管疾病等慢性疾病。因此，在保证食盐调味的同时，增加其保健功效，减少氯化钠的过量摄入造成的危害成为食品调味料领域的研究热点。目前已有专利报道将海蓬子添加至商用食盐内制备保健盐，该保健盐具有保健效用且口感较好；另有发明专利提供一种有机硒食用盐，通过在食用盐中添加柠檬酸铁铵、碳酸钙复合抗结剂及硒化卡拉胶制成的有机硒食用盐产品，该产品流动性良好，经食用后不仅可以达到补充硒的目的，而且可用于预防缺硒所引起的免疫力低下等疾病；还有发明专利公开了一种添加竹子成分的食用盐的制备方法，其制备步骤为：在商品盐干燥工序完成后，向盐内加入一定量的竹粉、竹饮料、竹沥、竹叶的水提取液或其浓缩液加工制成的竹黄酮提取物并混合均匀，再加入一定量的风味增强剂 5’- 肌苷酸二钠、糊精及调味料，最后在混合盐内加入适量的抗结剂，上述工序完成后根据需要进行后续的加碘、称量、包装等操作。此发明制备方法简单，成本低廉，符合食品安全法律法规和 IS09000 质量管理体系中相关规定，且生产出的含竹食用盐能在保证调味功能的同时降低人们对氯化钠的摄入量，而且添加的竹子内含有多种对人体有益的化学组分。CN103549365A公开了将竹子成分加入商品食盐内，以制备口感及药用保健效果均优良的食用盐。CN105394469 提供一种碱蓬功能化的保健食用盐及其制备方法，它通过在食盐中加入碱蓬的营养成分，在增加传统食盐的保健功效的同时降低了钠的含量，并且不改变食盐的溶解度、风味，从而达到预防和控制高血压、高血脂、高血糖以及抗衰老等作用。藻酸盐是海带等褐藻类植物细胞壁的主要成分，由β-D-甘露糖醛酸（mannuronic acid， M）和α-L-古洛糖醛酸（glucuronic acid， G）两种单体组成，这些单体以3种不同的方式通过α-1,4糖苷键链接，形成一种无支链的线性嵌段共聚物，分为聚β-D-甘露糖醛酸（polyM），聚α-L-古洛糖醛酸（polyG）及杂聚物（polyMG），藻酸盐主要是藻酸钠、藻酸钾和藻酸钙；藻酸盐寡糖是藻酸盐的寡聚物，采用不同的降解方法（酸降解法，酶降解法，氧化降解法）降解，可以得到聚合度20以下的系列寡糖，藻酸盐寡糖是由β-D-聚甘露糖醛酸（M）和α-L-聚古罗糖醛酸（G）组成的线型低聚合物，有聚甘露糖醛酸（PM）、聚古罗糖醛酸（PG）和杂合褐藻寡糖（PMG）三种类型物质。
发明内容
本发明的目的是提供一种含有褐藻寡糖的功能性食用盐及其制备方法，具体是通过在食盐中加入褐藻寡糖或者含有褐藻寡糖的海藻提取物的成分，添加量为0.001%-10%，按一定的比例加入到食用盐中，具有抗老年痴呆、抗氧化和增强免疫力的作用，并且对于食盐本身具有抗结剂的作用；具体发明是将藻酸盐或者海带等褐藻类植物中的褐藻胶采用不同的降解方法降解，得到聚合度20以下的系列褐藻胶寡糖或者直接购买聚合度20以下的褐藻寡糖及含有聚合度20以下的海藻植物降解物，按一定的量均匀加入到食用盐的加工工艺中，包装成成品，形成具有添加藻酸盐寡糖的食用盐产品。
具体实施例1
（1）藻酸盐寡糖的制备：在100L保温反应釜中将1kg藻酸盐溶解在50kg水中，充分溶解成胶体60℃保温备用；另配制0.2M的食用级盐酸10L，在搅拌条件下流加到底物中，保温反应5h，停止保温，待温度降至40℃，用0.1M NaOH中和至pH6.8，得到聚合度20以下的系列藻酸盐寡糖，该褐藻寡糖是由β-D-聚甘露糖醛酸（M）和α-L-聚古罗糖醛酸（G）组成的线型低聚合物，有聚甘露糖醛酸（PM）、聚古罗糖醛酸（PG）和杂合褐藻寡糖（PMG）三种类型的成分，减压浓缩至10-15公斤，喷雾干燥至干粉备用，干燥产品要干燥失重＜4%。
（2）称取100kg食用盐，包括以氯化钠为主要成分，用于食用的盐，主要指精制盐（以卤水或盐为原料，用真空蒸发制盐工艺，机械热压缩蒸发制盐工艺或粉碎、洗涤、干燥工艺制得的食用盐）、粉碎洗涤盐（以海盐、湖盐、岩盐为原料，用粉碎、洗涤工艺制得的食用盐）、日晒盐（以日晒卤水结晶工艺制得的食用盐）、低钠盐（以精制盐、粉碎洗涤盐、日晒盐等的一种或几种为原料，降低钠离子浓度而添加国家允许使用的食品添加剂经加工而成的食用盐），以直接添加上述制备的寡糖干粉，添加量为1kg，在混合器中充分混匀，得到含有褐藻寡糖的食用盐。
（3）包装：按商品要求包装。
上述方法制得的食用盐通过调味等合理的方式食用，具有抗老年痴呆、抗氧化和增强免疫力的作用，并且褐藻寡糖对于食用盐本身具有抗结剂（添加量＞1%）的作用。
具体实施例2
（1）海带藻酸盐寡糖的准备：在500L保温反应釜中将10kg海带溶解在200kg水中，60℃度保温备用；按体积加入用食用小苏打3%，50℃保温2h，使得海藻酸转化成藻酸盐后按体积加入0.5%的双氧水，继续保温反应4h，停止保温，待温度降至40℃，用0.1M食用盐酸中和至pH6.8，减压浓缩至100公斤，喷雾干燥至干粉备用，干燥产品要求干燥失重＜4%，得到主要成分是含有聚合度20以下的系列褐藻胶寡糖，其是由β-D-聚甘露糖醛酸（M）和α-L-聚古罗糖醛酸（G）组成的线型低聚合物，有聚甘露糖醛酸（PM）、聚古罗糖醛酸（PG）和杂合褐藻寡糖（PMG）三种类型物质。
（2）称取100kg食用盐，包括以氯化钠为主要成分，用于食用的盐，主要指精制盐（以卤水或盐为原料，用真空蒸发制盐工艺，机械热压缩蒸发制盐工艺或粉碎、洗涤、干燥工艺制得的食用盐）、粉碎洗涤盐（以海盐、湖盐、岩盐为原料，用粉碎、洗涤工艺制得的食用盐）、日晒盐（以日晒卤水结晶工艺制得的食用盐）、低钠盐（以精制盐、粉碎洗涤盐、日晒盐等中的一种或几种为颜料，为降低钠离子浓度而添加国家允许使用的食品添加剂经加工而成的食用盐），以直接添加上述制备的寡糖干粉，添加量为1kg，在混合器中充分混匀，得到含有褐藻寡糖的食用盐。
（3）包装：按商品要求包装。
上述方法制得的食用盐通过调味等合理的方式食用，具有抗老年痴呆、抗氧化和增强免疫力的作用，并且对于食用盐本身具有抗结剂（添加量＞1%）的作用。
Claims (3)
1.一种添加藻酸盐寡糖的食用盐制备方法，其特征在于，通过在食盐中加入褐藻寡糖或者含有褐藻寡糖的海藻提取物的成分，发挥抗结剂作用，并具有抗老年痴呆、抗氧化和增强免疫力的作用；所述藻酸盐寡糖添加量为0.001%-10%，以重量计。
2.根据权利要求1所述的一种添加藻酸盐寡糖的食用盐制备方法，其特征在于，所述藻酸盐寡糖来源于藻酸盐制备的褐藻寡糖。
3.根据权利要求1所述的一种添加藻酸盐寡糖的食用盐制备方法，其特征在于，所述藻酸盐寡糖来源于褐藻植物制备的褐藻寡糖。
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