WO2018184362A1 - Special sustained release salt for stuffing and preparation method therefor - Google Patents
Special sustained release salt for stuffing and preparation method therefor Download PDFInfo
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- WO2018184362A1 WO2018184362A1 PCT/CN2017/103064 CN2017103064W WO2018184362A1 WO 2018184362 A1 WO2018184362 A1 WO 2018184362A1 CN 2017103064 W CN2017103064 W CN 2017103064W WO 2018184362 A1 WO2018184362 A1 WO 2018184362A1
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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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
Definitions
- the invention belongs to the field of food technology, and particularly relates to a special sustained-release salt for filling materials and a preparation method thereof.
- Salt also known as table salt, is one of the most important substances for human survival. It is also the most commonly used seasoning in cooking and is indispensable in people's lives.
- the main chemical component of salt is sodium chloride (chemical formula NaCl), which is 99% in salt.
- the two elements, chlorine and sodium play a role in maintaining acid-base balance and regulating osmotic pressure in the human body.
- sodium in the body The content of ions is reduced, and potassium ions enter the blood from the cells, which may cause blood thickening, less urine, yellowing of the skin, etc., which may cause physiological reactions such as indigestion, loss of appetite, hypotension, fatigue and weakness.
- salt is one of the most important substances for human survival.
- salt is not only a physiological need, but also a seasoning in the cooking process.
- the salty taste function determines whether it plays an irreplaceable role in acid, bitterness, sweetness and xin, regardless of whether it is in the human body or in the seasoning.
- Dumplings and steamed buns are all stuffed foods with noodles. They are the more traditional foods in northern China and the main food for the northerners. Use amaranth, cabbage and other vegetables to make stuffing. After adding salt, the juice in the vegetables will flow out. When the stuffing is thin, when the dumplings or buns are made, the dough is easy to be stained with oily water and is not pinched. It is easy to break when cooking.
- the present invention is directed to the deficiencies of the prior art, and provides a special slow release salt for fillings having a slowing effect of the filling material.
- the invention also provides a preparation method of the special sustained release salt of the filling.
- a special slow-release salt for fillings is prepared by spraying a slow-release liquid on the surface of salt particles;
- the sustained-release liquid is prepared from the following raw materials by weight: 100 parts of water, 3-5 parts of carrageenan, 4-6 parts of ⁇ -polyglutamic acid, 0.5-1.0 parts of sodium citrate, and 0.8-1.2 of lactose. Parts, transglutaminase 0.3-0.8 parts, tea polyphenols 0.01.
- the mass ratio of the sustained release liquid to the salt particles is 2-4:100.
- the salt particles refer to lake salt or well salt, the color of which is pure and free of impurities, and the heavy metal content meets the salt standard requirement, and the particle size is 0.3-1.5 mm.
- the ⁇ -polyglutamic acid has a molecular weight of 700 kDa, a purity of ⁇ 92%, and a pH of 5-7.
- the water is deionized water.
- a preparation method for a special slow-release salt for fillings is prepared by the following steps:
- the special slow-release salt of the filling material of the invention has a good sustained-release effect, and is insolubilized after adding the filling material, avoiding the juice filling in the packaging process, facilitating the operation of the dumplings/bun, and maximally retaining the original flavor of the filling. Heated to 60-80 °C to dissolve, to ensure the taste of dumplings / buns, the resulting dumplings / steamed buns delicious, improve the quality and taste of dumplings / buns, not only suitable for home use, but also suitable for large-scale promotion and application of the frozen industry.
- the preparation process of the invention is simple, and the quality of the obtained product is stable.
- the ⁇ -polyglutamic acid used in the present invention was purchased from a biotechnology company in Shandong.
- a special slow-release salt for fillings is prepared by spraying a slow-release liquid on the surface of salt particles;
- the sustained-release liquid is prepared from the following raw materials by weight: 100 parts of water, 5 parts of carrageenan, 4 parts of ⁇ -polyglutamic acid, 0.5 parts of sodium citrate, 1.2 parts of lactose, and 0.3 of transglutaminase. Parts, tea polyphenols 0.01.
- the mass ratio of the sustained release liquid to the salt particles was 2:100.
- the salt particles refer to lake salt or well salt, the color of which is pure and free of impurities, and the heavy metal content meets the salt standard requirement, and the particle size is 0.3-1.5 mm.
- the ⁇ -polyglutamic acid has a molecular weight of 700 kDa, a purity of ⁇ 92%, and a pH of 5-7.
- the water is deionized water.
- a preparation method for a special slow-release salt for fillings is prepared by the following steps:
- a special slow-release salt for fillings is prepared by spraying a slow-release liquid on the surface of salt particles;
- the sustained release liquid is prepared from the following raw materials by weight: 100 parts of water, 4 parts of carrageenan, 5 parts of ⁇ -polyglutamic acid, 0.8 parts of sodium citrate, 1.0 part of lactose, 0.5 glutaminase. Parts, tea polyphenols 0.01.
- the mass ratio of the sustained release liquid to the salt particles was 3:100.
- a preparation method for a special slow-release salt for fillings is prepared by the following steps:
- the rest are the same as in the first embodiment.
- a special slow-release salt for fillings is prepared by spraying a slow-release liquid on the surface of salt particles;
- the sustained-release liquid is prepared from the following raw materials by weight: 100 parts of water, 3 parts of carrageenan, 6 parts of ⁇ -polyglutamic acid, 1.0 part of sodium citrate, 0.8 parts of lactose, 0.8 of transglutaminase. Parts, tea polyphenols 0.01.
- the mass ratio of the sustained release liquid to the salt particles was 4:100.
- a preparation method for a special slow-release salt for fillings is prepared by the following steps:
- the rest are the same as in the first embodiment.
- pork leek stuffing is 500g pork into a filling, add appropriate amount of sesame oil, soy sauce, diced green onion and pepper; 500g of leeks washed and cut into the end, then add 15g of salt, stir evenly.
Abstract
A special sustained release salt for stuffing and a preparation method therefor, the special sustained release salt for stuffing being prepared from 100 parts of water, 3-5 parts of carrageenan, 4-6 parts of gamma-polyglutamic acid, 0.5-1.0 part of sodium citrate, 0.8-1.2 parts of lactose, 0.3-0.8 parts of transglutaminase, and 0.01 part of tea polyphenols. The preparation method is as follows: (1) heating water to 50 - 70°C; adding the carrageenan; dissolving, then adding the gamma-polyglutamic acid, sodium citrate, lactose, transglutaminase and tea polyphenol; dissolving to obtain sustained-release liquid; (2) evenly spraying the sustained-release liquid on the surface of table salt particles; drying at 40 °C; controlling the water content to be below 2%, and packaging to obtain the special sustained release salt for stuffing.
Description
本发明属于食品技术领域，具体涉及一种馅料专用缓释盐及其制备方法。The invention belongs to the field of food technology, and particularly relates to a special sustained-release salt for filling materials and a preparation method thereof.
食盐，又称餐桌盐，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，是人们生活中所不可缺少的。食盐的主要化学成份氯化钠(化学式NaCl)，在食盐中含量为99％，氯和钠这两种元素在人体内主要起维持酸碱平衡和调节渗透压的作用，缺乏食盐时，体内钠离子的含量减少，钾离子从细胞进入血液，会发生血液变浓、尿少、皮肤变黄等病症，会引起消化不良、食欲减退、低血压病、疲惫无力等生理反应。但吃盐过多则有损健康，会引起水肿、高血压病、动脉硬化等疾病，增加心肾功能负担，对呼吸道疾病也不利，会使哮喘和慢性支气管炎症状加剧，并使痰量增多，对溃疡病、急性风湿病、肥胖症、冠心病、肝硬化腹水期等也有不利影响。由此可知，食盐对人体是必不可少的、对人类生存最重要的物质之一。Salt, also known as table salt, is one of the most important substances for human survival. It is also the most commonly used seasoning in cooking and is indispensable in people's lives. The main chemical component of salt is sodium chloride (chemical formula NaCl), which is 99% in salt. The two elements, chlorine and sodium, play a role in maintaining acid-base balance and regulating osmotic pressure in the human body. In the absence of salt, sodium in the body The content of ions is reduced, and potassium ions enter the blood from the cells, which may cause blood thickening, less urine, yellowing of the skin, etc., which may cause physiological reactions such as indigestion, loss of appetite, hypotension, fatigue and weakness. However, eating too much salt can damage health, cause edema, hypertension, arteriosclerosis and other diseases, increase the burden of heart and kidney function, and also adversely affect respiratory diseases, which will increase the symptoms of asthma and chronic bronchitis, and increase the amount of sputum. It also has an adverse effect on ulcer disease, acute rheumatism, obesity, coronary heart disease, and cirrhosis ascites. It can be seen that salt is one of the most important substances for human survival.
食盐作为调味品，不仅是人生理的需要，也是烹调过程中调味的需要。盐的性味功能决定了它无论于人体还是于调味都起着酸、苦、甘、辛任何其它"味"不可替代的作用，无愧为是"百味之将"。As a seasoning, salt is not only a physiological need, but also a seasoning in the cooking process. The salty taste function determines whether it plays an irreplaceable role in acid, bitterness, sweetness and xin, regardless of whether it is in the human body or in the seasoning.
饺子和包子都是一种以面为皮的充馅食物，是在中国北方比较传统的食物，是北方人年节待客的主要食品。用韭菜、白菜等蔬菜做馅，加入食盐后蔬菜中的汁液会流出，馅变稀，包饺子或包子时，面皮边上容易沾上油水而捏不实，蒸煮时容易破裂。Dumplings and steamed buns are all stuffed foods with noodles. They are the more traditional foods in northern China and the main food for the northerners. Use amaranth, cabbage and other vegetables to make stuffing. After adding salt, the juice in the vegetables will flow out. When the stuffing is thin, when the dumplings or buns are made, the dough is easy to be stained with oily water and is not pinched. It is easy to break when cooking.
本发明针对现有技术的不足，提供了一种具有减缓馅料出汁的馅料专用缓释盐。The present invention is directed to the deficiencies of the prior art, and provides a special slow release salt for fillings having a slowing effect of the filling material.
本发明还提供了该馅料专用缓释盐的制备方法。The invention also provides a preparation method of the special sustained release salt of the filling.
本发明的目的是通过如下技术方案实现的：The object of the present invention is achieved by the following technical solutions:
一种馅料专用缓释盐，是由缓释液喷涂在食盐颗粒表面烘干制得的；A special slow-release salt for fillings is prepared by spraying a slow-release liquid on the surface of salt particles;
所述缓释液是由以下重量份的原料制得的：水100份、卡拉胶3-5份、γ-聚谷氨酸4-6份、柠檬酸钠0.5-1.0份、乳糖0.8-1.2份、转谷氨酰胺酶0.3-0.8份、茶多酚0.01。The sustained-release liquid is prepared from the following raw materials by weight: 100 parts of water, 3-5 parts of carrageenan, 4-6 parts of γ-polyglutamic acid, 0.5-1.0 parts of sodium citrate, and 0.8-1.2 of lactose. Parts, transglutaminase 0.3-0.8 parts, tea polyphenols 0.01.
所述缓释液和食盐颗粒的质量比为2-4：100。The mass ratio of the sustained release liquid to the salt particles is 2-4:100.
所述食盐颗粒是指湖盐或井盐，其颜色纯正，不含杂质，重金属含量达到食盐标准要求，粒度为0.3-1.5mm。The salt particles refer to lake salt or well salt, the color of which is pure and free of impurities, and the heavy metal content meets the salt standard requirement, and the particle size is 0.3-1.5 mm.
所述γ-聚谷氨酸的分子量为700kDa，纯度≥92％，pH值5-7。The γ-polyglutamic acid has a molecular weight of 700 kDa, a purity of ≥ 92%, and a pH of 5-7.
所述水为去离子水。The water is deionized water.
一种馅料专用缓释盐的制备方法，是由以下步骤制备得到的：
A preparation method for a special slow-release salt for fillings is prepared by the following steps:
1)将水加热至50-70℃，边加热边加入卡拉胶，搅拌至完全溶解，再加入γ-聚谷氨酸、柠檬酸钠、乳糖、转谷氨酰胺酶和茶多酚，搅拌至溶解，得缓释液；1) Heat the water to 50-70 ° C, add carrageenan while heating, stir until completely dissolved, then add γ-polyglutamic acid, sodium citrate, lactose, transglutaminase and tea polyphenols, stir until Dissolved to obtain a slow release solution;
2)将缓释液均匀喷涂至食盐颗粒表面，在40℃条件下干燥，干燥后颗粒水分控制在2％以下，包装，即可制得馅料专用缓释盐。2) Spray the slow-release liquid evenly on the surface of the salt granules, and dry at 40 °C. After drying, the granule moisture should be controlled below 2%. After packaging, the special slow-release salt for the filling can be obtained.
本发明的馅料专用缓释盐具有很好的缓释效果，加入馅料后不溶化，避免在包制过程中馅料出汁，方便饺子/包子操作，最大程度的保留馅料的原汁原味，加热至60-80℃才溶解，保证饺子/包子的口感，所得饺子/包子味美多汁，提高饺子/包子的质量和口感，不仅适合家庭使用，还适合速冻行业大规模推广应用。本发明的制备工艺简单，所得产品质量稳定。The special slow-release salt of the filling material of the invention has a good sustained-release effect, and is insolubilized after adding the filling material, avoiding the juice filling in the packaging process, facilitating the operation of the dumplings/bun, and maximally retaining the original flavor of the filling. Heated to 60-80 °C to dissolve, to ensure the taste of dumplings / buns, the resulting dumplings / steamed buns delicious, improve the quality and taste of dumplings / buns, not only suitable for home use, but also suitable for large-scale promotion and application of the frozen industry. The preparation process of the invention is simple, and the quality of the obtained product is stable.
下面结合具体实施方式对本发明进行详细的阐述，并不限制于本发明。在不脱离本发明上述方法思想的情况下，根据本领域普通技术知识和惯用手段做出的各种替换和改进，均应包含在本发明的保护范围之内。The invention is described in detail below with reference to specific embodiments, and is not limited to the invention. Various substitutions and improvements made in accordance with the ordinary skill in the art and the conventional means are intended to be included within the scope of the present invention.
本发明所用的γ-聚谷氨酸购自山东某生物科技有限公司。The γ-polyglutamic acid used in the present invention was purchased from a biotechnology company in Shandong.
其余原料均为市售。The rest of the raw materials are commercially available.
实施例1Example 1
一种馅料专用缓释盐，是由缓释液喷涂在食盐颗粒表面烘干制得的；A special slow-release salt for fillings is prepared by spraying a slow-release liquid on the surface of salt particles;
所述缓释液是由以下重量份的原料制得的：水100份、卡拉胶5份、γ-聚谷氨酸4份、柠檬酸钠0.5份、乳糖1.2份、转谷氨酰胺酶0.3份、茶多酚0.01。The sustained-release liquid is prepared from the following raw materials by weight: 100 parts of water, 5 parts of carrageenan, 4 parts of γ-polyglutamic acid, 0.5 parts of sodium citrate, 1.2 parts of lactose, and 0.3 of transglutaminase. Parts, tea polyphenols 0.01.
所述缓释液和食盐颗粒的质量比为2：100。The mass ratio of the sustained release liquid to the salt particles was 2:100.
所述食盐颗粒是指湖盐或井盐，其颜色纯正，不含杂质，重金属含量达到食盐标准要求，粒度为0.3-1.5mm。The salt particles refer to lake salt or well salt, the color of which is pure and free of impurities, and the heavy metal content meets the salt standard requirement, and the particle size is 0.3-1.5 mm.
所述γ-聚谷氨酸的分子量为700kDa，纯度≥92％，pH值5-7。The γ-polyglutamic acid has a molecular weight of 700 kDa, a purity of ≥ 92%, and a pH of 5-7.
所述水为去离子水。The water is deionized water.
一种馅料专用缓释盐的制备方法，是由以下步骤制备得到的：A preparation method for a special slow-release salt for fillings is prepared by the following steps:
1)将水加热至70℃，边加热边加入卡拉胶，搅拌至完全溶解，再加入γ-聚谷氨酸、柠檬酸钠、乳糖、转谷氨酰胺酶和茶多酚，搅拌至溶解，得缓释液；1) Heat the water to 70 ° C, add carrageenan while heating, stir until completely dissolved, then add γ-polyglutamic acid, sodium citrate, lactose, transglutaminase and tea polyphenols, stir until dissolved. Sustained release solution;
2)将缓释液均匀喷涂至食盐颗粒表面，在40℃条件下干燥，干燥后颗粒水分控制在2％以下，包装，即可制得馅料专用缓释盐。2) Spray the slow-release liquid evenly on the surface of the salt granules, and dry at 40 °C. After drying, the granule moisture should be controlled below 2%. After packaging, the special slow-release salt for the filling can be obtained.
实施例2Example 2
一种馅料专用缓释盐，是由缓释液喷涂在食盐颗粒表面烘干制得的；
A special slow-release salt for fillings is prepared by spraying a slow-release liquid on the surface of salt particles;
所述缓释液是由以下重量份的原料制得的：水100份、卡拉胶4份、γ-聚谷氨酸5份、柠檬酸钠0.8份、乳糖1.0份、转谷氨酰胺酶0.5份、茶多酚0.01。The sustained release liquid is prepared from the following raw materials by weight: 100 parts of water, 4 parts of carrageenan, 5 parts of γ-polyglutamic acid, 0.8 parts of sodium citrate, 1.0 part of lactose, 0.5 glutaminase. Parts, tea polyphenols 0.01.
所述缓释液和食盐颗粒的质量比为3：100。The mass ratio of the sustained release liquid to the salt particles was 3:100.
一种馅料专用缓释盐的制备方法，是由以下步骤制备得到的：A preparation method for a special slow-release salt for fillings is prepared by the following steps:
1)将水加热至60℃，边加热边加入卡拉胶，搅拌至完全溶解，再加入γ-聚谷氨酸、柠檬酸钠、乳糖、转谷氨酰胺酶和茶多酚，搅拌至溶解，得缓释液；1) Heat the water to 60 ° C, add carrageenan while heating, stir until completely dissolved, then add γ-polyglutamic acid, sodium citrate, lactose, transglutaminase and tea polyphenols, stir until dissolved. Sustained release solution;
2)将缓释液均匀喷涂至食盐颗粒表面，在40℃条件下干燥，干燥后颗粒水分控制在2％以下，包装，即可制得馅料专用缓释盐。2) Spray the slow-release liquid evenly on the surface of the salt granules, and dry at 40 °C. After drying, the granule moisture should be controlled below 2%. After packaging, the special slow-release salt for the filling can be obtained.
其余同实施例1。The rest are the same as in the first embodiment.
实施例3Example 3
一种馅料专用缓释盐，是由缓释液喷涂在食盐颗粒表面烘干制得的；A special slow-release salt for fillings is prepared by spraying a slow-release liquid on the surface of salt particles;
所述缓释液是由以下重量份的原料制得的：水100份、卡拉胶3份、γ-聚谷氨酸6份、柠檬酸钠1.0份、乳糖0.8份、转谷氨酰胺酶0.8份、茶多酚0.01。The sustained-release liquid is prepared from the following raw materials by weight: 100 parts of water, 3 parts of carrageenan, 6 parts of γ-polyglutamic acid, 1.0 part of sodium citrate, 0.8 parts of lactose, 0.8 of transglutaminase. Parts, tea polyphenols 0.01.
所述缓释液和食盐颗粒的质量比为4：100。The mass ratio of the sustained release liquid to the salt particles was 4:100.
一种馅料专用缓释盐的制备方法，是由以下步骤制备得到的：A preparation method for a special slow-release salt for fillings is prepared by the following steps:
1)将水加热至50℃，边加热边加入卡拉胶，搅拌至完全溶解，再加入γ-聚谷氨酸、柠檬酸钠、乳糖、转谷氨酰胺酶和茶多酚，搅拌至溶解，得缓释液；1) Heat the water to 50 ° C, add carrageenan while heating, stir until completely dissolved, then add γ-polyglutamic acid, sodium citrate, lactose, transglutaminase and tea polyphenols, stir until dissolved. Sustained release solution;
2)将缓释液均匀喷涂至食盐颗粒表面，在40℃条件下干燥，干燥后颗粒水分控制在2％以下，包装，即可制得馅料专用缓释盐。2) Spray the slow-release liquid evenly on the surface of the salt granules, and dry at 40 °C. After drying, the granule moisture should be controlled below 2%. After packaging, the special slow-release salt for the filling can be obtained.
其余同实施例1。The rest are the same as in the first embodiment.
缓释试验Slow release test
分别取实施例1-3制备的馅料专用缓释盐作为实验组1-3；取山东盐业集团有限公司的湖盐作为对照组，各取10g加至不同温度的1L水中，搅拌30s，观察盐的溶解情况和食盐颗粒堆积的体积大小，结果如表1所示。Taking the special slow-release salt of the filling prepared in Examples 1-3 as the experimental group 1-3; taking the lake salt of Shandong Salt Industry Group Co., Ltd. as the control group, each 10g was added to 1L water of different temperature, and stirred for 30s. The dissolution of the salt and the volume of the salt particles were observed. The results are shown in Table 1.
表1缓释试验结果
Table 1 slow release test results
出汁和感官试验Juice and sensory test
分别调制猪肉韭菜馅四份，其中三份分别加入实施例1-3制备的馅料专用缓释盐，第四份(对比例)加入山东盐业集团有限公司的湖盐，观察5min时猪肉韭菜馅的出汁情况，结果如表1所示。Four portions of pork leeks were prepared separately, three of which were added to the special slow-release salt of the filling prepared in Examples 1-3, and the fourth (comparative) was added to the lake salt of Shandong Salt Industry Group Co., Ltd., and the pork leeks were observed at 5 minutes. The results of the juice out of the filling are shown in Table 1.
其中：猪肉韭菜馅的做法为五花肉500g剁成馅，加入适量的香油、生抽、葱末和胡椒粉；韭菜500g洗净切成末加入其中，再加入15g的盐，搅拌均匀。Among them: the practice of pork leek stuffing is 500g pork into a filling, add appropriate amount of sesame oil, soy sauce, diced green onion and pepper; 500g of leeks washed and cut into the end, then add 15g of salt, stir evenly.
表1出汁试验结果Table 1 juice test results
| 项目project | 10min出汁10min juice | 20min出汁20min juice |
| 实施例1Example 1 | 无no | 无no |
| 实施例2Example 2 | 无no | 无no |
| 实施例3Example 3 | 无no | 无no |
| 对比例Comparative example | 出现35mL汁35mL juice appears | 出现60mL的汁60mL of juice appears |
试验发现，使用实施例1-3制备的馅料专用缓释盐的猪肉韭菜馅无出汁情况，这是因为本申请的缓释盐需要在60-80℃才溶解。而使用对比例湖盐的猪肉韭菜馅10min出现35mL的汁，20min出现
60mL的汁出汁时间。由此可知，本发明的馅料专用缓释盐具有很好的缓释效果，加入馅料后不溶化，避免在包制过程中馅料出汁，方便饺子/包子操作，最大程度的保留馅料的原汁原味，加热至60-80℃才溶解，保证饺子/包子的口感，所得饺子/包子味美多汁，提高饺子/包子的质量和口感，不仅适合家庭使用，还适合速冻行业大规模推广应用。It has been found that the pork leeks filling using the sustained-release salt for the filling prepared in Examples 1-3 has no juice, because the sustained-release salt of the present application needs to be dissolved at 60-80 °C. The use of the proportion of the lake salt of pork leek stuffing 10min appeared 35mL of juice, 20min appeared
60 mL of juice juice time. It can be seen that the special slow-release salt of the filling material of the invention has a good sustained-release effect, and is insolubilized after adding the filling material, avoiding the filling of the juice during the packaging process, facilitating the operation of the dumplings/bun, and maximally retaining the filling. Original flavor, heated to 60-80 ° C to dissolve, to ensure the taste of dumplings / buns, the resulting dumplings / buns delicious and juicy, improve the quality and taste of dumplings / buns, not only suitable for home use, but also suitable for large-scale promotion of the frozen industry .
以上对本发明的具体实施方式进行了描述，但本发明并不限于以上描述。对于本领域的技术人员而言，任何对一种馅料专用缓释盐及其制备方法进行的同等修改和替代都是在本发明的范围之中。因此，在不脱离本发明的精神和范围下所做出的均等变换和修改，都应涵盖在本发明的范围内。
The specific embodiments of the present invention have been described above, but the present invention is not limited to the above description. It is within the scope of the invention for any person skilled in the art to make equivalent modifications and substitutions to a special slow release salt for fillings and methods for their preparation. Accordingly, equivalent changes and modifications may be made without departing from the spirit and scope of the invention.
Claims (6)
- 一种馅料专用缓释盐，其特征在于，它是由缓释液喷涂在食盐颗粒表面烘干制得的；A special slow-release salt for fillings, which is prepared by spraying a slow-release liquid on the surface of salt particles;所述缓释液是由以下重量份的原料制得的：水100份、卡拉胶3-5份、γ-聚谷氨酸4-6份、柠檬酸钠0.5-1.0份、乳糖0.8-1.2份、转谷氨酰胺酶0.3-0.8份、茶多酚0.01。The sustained-release liquid is prepared from the following raw materials by weight: 100 parts of water, 3-5 parts of carrageenan, 4-6 parts of γ-polyglutamic acid, 0.5-1.0 parts of sodium citrate, and 0.8-1.2 of lactose. Parts, transglutaminase 0.3-0.8 parts, tea polyphenols 0.01.
- 根据权利要求1所述的馅料专用缓释盐，其特征在于，所述缓释液和食盐颗粒的质量比为2-4：100。The sustained-release salt for fillings according to claim 1, wherein the sustained release liquid and the salt particles have a mass ratio of 2-4:100.
- 根据权利要求1所述的馅料专用缓释盐，其特征在于，所述食盐颗粒是指湖盐或井盐，其颜色纯正，不含杂质，重金属含量达到食盐标准要求，粒度为0.3-1.5mm。The special slow-release salt for fillings according to claim 1, wherein the salt particles are lake salt or well salt, the color of which is pure and free of impurities, and the heavy metal content meets the salt standard requirement, and the particle size is 0.3-1.5 mm. .
- 根据权利要求1所述的馅料专用缓释盐，其特征在于，所述γ-聚谷氨酸的分子量为700kDa，纯度≥92％，pH值5-7。The sustained-release salt for fillings according to claim 1, wherein the γ-polyglutamic acid has a molecular weight of 700 kDa, a purity of ≥ 92%, and a pH of 5-7.
- 根据权利要求1所述的馅料专用缓释盐，其特征在于，所述水为去离子水。The sustained-release salt for fillings according to claim 1, wherein the water is deionized water.
- 一种权利要求1-5中任一项所述的馅料专用缓释盐的制备方法，其特征在于，是由以下步骤制备得到的：A method for preparing a sustained-release salt for a filling according to any one of claims 1 to 5, which is prepared by the following steps:1)将水加热至50-70℃，边加热边加入卡拉胶，搅拌至完全溶解，再加入γ-聚谷氨酸、柠檬酸钠、乳糖、转谷氨酰胺酶和茶多酚，搅拌至溶解，得缓释液；1) Heat the water to 50-70 ° C, add carrageenan while heating, stir until completely dissolved, then add γ-polyglutamic acid, sodium citrate, lactose, transglutaminase and tea polyphenols, stir until Dissolved to obtain a slow release solution;2)将缓释液均匀喷涂至食盐颗粒表面，在40℃条件下干燥，干燥后颗粒水分控制在2％以下，包装，即可制得馅料专用缓释盐。 2) Spray the slow-release liquid evenly on the surface of the salt granules, and dry at 40 °C. After drying, the granule moisture should be controlled below 2%. After packaging, the special slow-release salt for the filling can be obtained.
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