JI'NAN SHUN JING MEDICAL SCIENCE AND TECHNOLOGY CO. LTD.
发明人:
SHENG, Xiuqun,JI, Yingjian
申请号：
WO2017CN00525
公开号：
WO2018184129(A1)
申请日:
2017.08.14
申请国别(地区):
世界知识产权组织国际局
年份:
2018
代理人:
摘要：
The invention discloses a special slow release salt for boiled dumplings and steamed stuffed buns. The slow release salt is prepared through spraying a slow release liquid on the surfaces of table salt particles and being dried. The slow release liquid is prepared from the following raw materials in parts by weight: 100 parts of water, 6 to 10 parts of gamma-polyglutamic acid, 2 to 4 parts of sucrose ester, 0.5 to 1.0 part of soluble soybean polysaccharide, and 0.3 to 0.8 part of transglutaminase. The preparation method of the slow release salt is as follows: 1) adding soluble soybean polysaccharide, transglutaminase and sucrose ester into water, stirring until dissolved, and then adding gamma-polyglutamic acid and stirring until dissolved, to obtain a slow release liquid; 2) spraying the slow release liquid evenly on the surface of the table salt particles, drying at 40-50 °C, controlling the moisture of the table salt particles to be below 2% after drying, and packaging.
