NON-BITTER LOW-SODIUM SALT CONTAINING DIET FIBER CARRAGEENAN, METHOD FOR PREPARING THE SAME AND APPLICATION THEREOF

Abstract

The invention relates to a non-bitter low-sodium salt containing diet fiber carrageenan, a method for preparing the same and an application thereof. The non-bitter low-sodium salt containing diet fiber carrageenan is a solid salt and is prepared from 40-60 portion by weight of sodium chloride, 40-60 portion by weight of potassium chloride and 4-18 portion by weight of kappa-carrageenan by performing dissolving, mixing, drying, grinding and sieving. According to the invention, based on the mechanism that sulfate groups on kappa-carrageenan molecules can specifically bind to potassium ions, kappa-carrageenan is added to chelate potassium ions, thereby effectively masking the bitter taste of potassium chloride and significantly enhancing the salty taste of low-sodium salt as compared with the prior art. Carrageenan used in the invention is a common food additive which is easily available and cost-effective, so that the invention has good prospect in industrial popularization.

Claims

1. A non-bitter low-sodium salt containing diet fiber carrageenan, wherein the non-bitter low-sodium salt is a solid salt and is prepared from 40-60 portion by weight of sodium chloride, 40-60 portion by weight of potassium chloride and 4-18 portion by weight of kappa-carrageenan by carrying out dissolving, mixing, drying, grinding and sieving.

2. A method for preparing a non-bitter low-sodium salt containing diet fiber carrageenan, comprising steps of: step (1) dissolving ingredients: preparing a kappa-carrageenan solution and a mixed solution of sodium chloride and potassium chloride; step (2) mixing ingredients: mixing the prepared mixed solution of sodium chloride and potassium chloride with the kappa-carrageenan solution to form gel; and step (3) drying, grinding and sieving the gel to obtain a solid salt: drying the gel obtained in the step (2) to remove water, and then carrying out grinding and sieving to obtain a solid salt with uniform particles, which is the non-bitter low-sodium salt containing diet fiber carrageenan.

3. The method for preparing a non-bitter low-sodium salt containing diet fiber carrageenan according to claim 2, wherein a gel system in the step (2) comprises 40-60 portion by weight of sodium chloride, 40-60 portion by weight of potassium chloride and 4-18 portion by weight of kappa-carrageenan.

4. The method for preparing a non-bitter low-sodium salt containing diet fiber carrageenan according to claim 2, wherein in the step (1), the kappa-carrageenan solution is prepared from kappa-carrageenan and water.

5. The method for preparing a non-bitter low-sodium salt containing diet fiber carrageenan according to claim 2, wherein in the step (1), the kappa-carrageenan solution is prepared by carrying out heating and magnetic stirring, and the kappa-carrageenan solution has a concentration of 1-5%.

6. The method for preparing a non-bitter low-sodium salt containing diet fiber carrageenan according to claim 2, wherein in the step (1), an aqueous sodium chloride solution and an aqueous potassium chloride solution are prepared separately, or a mixed aqueous solution of sodium chloride and potassium chloride is prepared at one time.

7. The method for preparing a non-bitter low-sodium salt containing diet fiber carrageenan according to claim 2, wherein in the step (2), the prepared mixed solution of sodium chloride and potassium chloride is added into the kappa-carrageenan solution, and magnetic stirring is carried out at 70° C. for 30 min to form gel.

8. The method for preparing a non-bitter low-sodium salt containing diet fiber carrageenan according to claim 2, wherein in the step (3), the drying is carried out by means of blast drying at 40-50° C. for 3-4 d.

9. An application of the non-bitter low-sodium salt containing diet fiber carrageenan according to claim 1, wherein the non-bitter low-sodium salt containing diet fiber carrageenan is used for preparing flavoring agents, including but not limited to instant soups, condiments including monosodium glutamate, and instant noodle seasonings.

10. An application of the non-bitter low-sodium salt containing diet fiber carrageenan according to claim 1, wherein the non-bitter low-sodium salt containing diet fiber carrageenan is used for making fried foods, cooked wheaten foods, dairy products, processed meat foods and canned foods.

11. The method for preparing a non-bitter low-sodium salt containing diet fiber carrageenan according to claim 4, wherein in the step (1), the kappa-carrageenan solution is prepared by carrying out heating and magnetic stirring, and the kappa-carrageenan solution has a concentration of 1-5%.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0034] FIG. 1 shows an SEM image of the solid salt obtained in Example 1.

[0035] FIG. 2 shows a picture of the solid salt obtained in Example 1.

[0036] FIG. 3 shows the sensory evaluation results of salty taste and bitter taste of different salts.

[0037] FIG. 4 shows the result of sensory analysis of flavor profile when different salts are applied to French fries.

DESCRIPTION OF THE EMBODIMENTS

[0038] The invention will be described in detail with reference to the drawings and specific examples.

Example 1

[0039] Preparation of Raw Materials: 10 g of Sodium Chloride, 10 g of Potassium Chloride and 1 g of Carrageenan

[0040] Carrageenan was dissolved in 100 ml of water, and magnetically stirred at 70° C. for 30 min. Potassium chloride and sodium chloride were mixed and dissolved in 100 ml of water, and magnetically stirred at 70° C. for 5 min. The carrageenan solution was mixed with the sodium chloride and potassium chloride solution to form gel, and dried in a blast drying oven at 45° C. for 3 d. Then, the resulting product was ground with an IKA grinder and sieved with a 100-mesh sieve to obtain a solid salt. The SEM image and picture of solid salt obtained in this example are shown in FIG. 1 and FIG. 2, respectively.

Example 2

[0041] Preparation of Raw Materials: 10 g of Sodium Chloride, 10 g of Potassium Chloride and 2 g of Carrageenan

[0042] Carrageenan was dissolved in 100 ml of water, and magnetically stirred at 70° C. for 30 min. Potassium chloride and sodium chloride were mixed and dissolved in 100 ml of water, and magnetically stirred at 70° C. for 5 min. The carrageenan solution was mixed with the sodium chloride and potassium chloride solution to form gel, and dried in a blast drying oven at 45° C. for 3 d. Then, the resulting product was ground with an IKA grinder and sieved with a 100-mesh sieve to obtain a solid salt.

Example 3

[0043] Preparation of Raw Materials: 10 g of Sodium Chloride, 10 g of Potassium Chloride and 3 g of Carrageenan

[0044] Carrageenan was dissolved in 100 ml of water, and magnetically stirred at 70° C. for 30 min. Potassium chloride and sodium chloride were mixed and dissolved in 100 ml of water, and magnetically stirred at 70° C. for 5 min. The carrageenan solution was mixed with the sodium chloride and potassium chloride solution to form gel, and dried in a blast drying oven at 45° C. for 3 d. Then, the resulting product was ground with an IKA grinder and sieved with a 100-mesh sieve to obtain a solid salt.

Example 4

[0045] Preparation of Raw Materials: 10 g of Sodium Chloride, 10 g of Potassium Chloride and 4 g of Carrageenan

[0046] Carrageenan was dissolved in 100 ml of water, and magnetically stirred at 70° C. for 30 min. Potassium chloride and sodium chloride were mixed and dissolved in 100 ml of water, and magnetically stirred at 70° C. for 5 min. The carrageenan solution was mixed with the sodium chloride and potassium chloride solution to form gel, and dried in a blast drying oven at 45° C. for 3 d. Then, the resulting product was ground with an IKA grinder and sieved with a 100-mesh sieve to obtain a solid salt.

Example 5

[0047] Preparation of Raw Materials: 10 g of Sodium Chloride, 10 g of Potassium Chloride and 5 g of Carrageenan

[0048] Carrageenan was dissolved in 100 ml of water, and magnetically stirred at 70° C. for 30 min. Potassium chloride and sodium chloride were mixed and dissolved in 100 ml of water, and magnetically stirred at 70° C. for 5 min. The carrageenan solution was mixed with the sodium chloride and potassium chloride solution to form gel, and dried in a blast drying oven at 45° C. for 3 d. Then, the resulting product was ground with an IKA grinder and sieved with a 100-mesh sieve to obtain a solid salt.

[0049] Pure sodium chloride, a mixed salt of 50% sodium chloride and 50% potassium chloride, and the solid salts obtained in Examples 1-5 were respectively prepared into aqueous solutions with the same and appropriate sensory concentration, with the salt concentration of the solutions being 6%. Fifteen sensory evaluation professionals were invited to carry out sensory evaluation on their salty taste and bitter taste, and the results are showed in FIG. 3. As shown, the carrageenan content gradually increases from Example 1 to Example 5, and the bitter taste of potassium chloride in the salt solutions gradually decreases with the increasing carrageenan content; and the salty taste of the salt solution system is also improved. Also, there is a significant difference between samples with and without carrageenan.

[0050] The solid salt obtained in Example 1, pure sodium chloride, a mixed salt of 50% sodium chloride and 50% potassium chloride, and a commercial potassium chloride salt substitute were applied to French fries, 1.5 g of salt per 100 g of French fries. Sensory analysis of flavor profile was carried out, and the results are shown in FIG. 4. The low-sodium salt containing diet fiber carrageenan in Example 1 can achieve similar salty taste and mouthfeel to pure sodium chloride and commercial potassium chloride substitute salt and does not affect the aroma of French fries. For the invention, compared with the mixed system of sodium chloride and potassium chloride without carrageenan, the bitter taste of potassium chloride is significantly reduced by adding carrageenan, and the granular sensation is low due to small particle size of the low-sodium salt.

[0051] The above description of the embodiments is for the convenience of those of ordinary skill in the art to understand and use the invention. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative labor. Therefore, the invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art according to the disclosure of the invention without departing from the scope of the invention should be within the scope of protection of the invention.