Shin Myung-Gon, Lee Gyu-Hee
Department of Food Science and Biotechnology, Woosong University, Daejeon 300-718, Korea.
Prev Nutr Food Sci. 2013 Mar;18(1):60-6. doi: 10.3746/pnf.2013.18.1.060.
The whole saltwort plant (Salicornia herbacea) was micronized to develop the table salt substitute. The micronized powder was mixed with distilled water and made into a spherical granule by using the fluid-bed coater (SGMPDW). The SGMPDW had superior flowability to powder; however, it had low dispersibility. To increase the dispersibility of SGMPDW, the micronized powder was mixed with the solution, which contained various soluble solid contents of saltwort aqueous extract (SAE), and made into a spherical granule (SGMPSAE). The SGMPSAE prepared with the higher percentages of solid content of SAE showed improved dispersibility in water and an increase in salty taste. The SGMPSAE prepared with 10% SAE was shown to possess the best physicochemical properties and its relative saltiness compared to NaCl (0.39). In conclusion, SGMPSAEs can be used as a table salt substitute and a functional food material with enhanced absorptivity and convenience.
将盐角草全株（盐角草）微粉化以开发食盐替代品。将微粉化粉末与蒸馏水混合，并使用流化床包衣机制成球形颗粒（SGMPDW）。SGMPDW的流动性优于粉末；然而，它的分散性较低。为了提高SGMPDW的分散性，将微粉化粉末与含有不同可溶性盐角草水提取物（SAE）固体含量的溶液混合，并制成球形颗粒（SGMPSAE）。用较高百分比SAE固体含量制备的SGMPSAE在水中的分散性得到改善，咸味增加。用10%SAE制备的SGMPSAE显示出具有最佳的物理化学性质，其与NaCl相比的相对盐度为0.39。总之，SGMPSAEs可用作食盐替代品和具有增强吸收性和便利性的功能性食品原料。
