Functional edible salt/low-sodium salt and application thereof

[0029] Example 1: A functional edible salt

[0030] Based on the total weight of 100, the following formula is adopted: 96 parts of edible salt, 1 part of chitooligosaccharides, 1 part of maltodextrin, 1.5 parts of trehalose, 0.1 part of resistant dextrin, 0.1 part of sodium starch octenyl succinate, 0.1 part of malic acid and 0.2 part of erythritol, using the chitosan oligosaccharide after molecular coating treatment, through pre-mixing and terminal mixing process to obtain the finished product. The biggest feature of the formula is that the formula ratio can make the functional edible salt not easy to absorb moisture, almost no fermented smell, and a soft taste.

[0031] The preparation steps are as follows:

[0032] Pre-mixing: In order to mix the components of the chitooligosaccharide edible salt uniformly, this application adopts the premixing process, that is, part of the edible salt, chitooligosaccharide and other ingredients are premixed by a high-speed mixer.

[0033] Process f

[0038] Example 2: A functional edible salt

[0039] Based on the total weight of 100, the following formula is adopted: 99 parts of edible salt, 0.1 part of chitooligosaccharide, 0.3 part of trehalose, 0.1 part of maltodextrin, 0.2 part of silicon dioxide, 0.1 part of erythritol, β-ring 0.05 parts of dextrin, 0.05 parts of disodium succinate, 0.05 parts of malic acid, and 0.05 parts of citric acid, the finished product is obtained through pre-mixing and terminal mixing processes, and the method is the same as that in Example 1. The advantages of this embodiment are that it is not easy to absorb moisture, has almost no fermented odor, has a soft taste, is low in cost, has a price advantage, and has certain functionality.

[0040] Example 3: A functional edible salt

[0041] Based on the total weight of 100, the following formula is adopted: 71 parts of edible salt, 13 parts of chitooligosaccharides, 13 parts of maltodextrin, 2 parts of silicon dioxide, 0.5 parts of erythritol, 0.5 parts of β-cyclodextrin malic acid The finished product is obtained through the pre-mixing and terminal mixing process, and the method is the same as that in Example 1. The characteristics of this implementation scheme are that it has significant health care functions, soft taste, not easy to absorb moisture, and is suitable for high-end people to eat.