荷叶烤盐的制备工艺优化及抗结块性能评价

Optimization of Preparation Process and Evaluation of Anti-Caking Performance of Lotus Leaf Salt

对荷叶烤盐的制备工艺进行优化,以期获得生产品质良好的荷叶烤盐的工艺参数,并揭示其抗结块性能的应用前景。以荷叶碱含量、p H值的综合评分为评价指标,通过单因素试验对焖煅温度、真空度、焖煅时间进行研究,在单因素试验的基础上,通过响应面法优化制备工艺。荷叶烤盐的最佳制备工艺为:焖煅温度157℃、真空度0.09 MPa、焖煅时间67 min,此时荷叶碱含量为10.2 mg/kg,p H值为8.17,综合评分为99.67,与模型预测的理论值非常接近。抗结块性能评价试验中,在90 d的考察期内,未添加抗结剂的普通食盐结块强度到达290 N以上,而荷叶烤盐的结块强度在3 N以内。按此优化工艺制备的荷叶烤盐,荷叶碱含量高,产品呈弱碱性,提高了综合评分;荷叶烤盐比未添加抗结剂的普通食盐具有更好的抗结块性能。

The preparation process of lotus leaf roasted salt was optimized in order to obtain process parameters for the production of good quality lotus leaf roasted salt and to reveal the application prospects of its anti-caking properties.Using the overall scores of lotus leaf alkali content and pH value as evaluation indicators,the calcination temperature,vacuum degree and calcination time were investigated by single factor tests.Based on the single-factor test,the preparation process was optimized by response surface methodology.The optimum preparation process for the roasted salt of lotus leaves was as follows:the calcination temperature 157℃,vacuum degree 0.09 MPa and calcination time 67 min,the lotus leaf alkali content was 10.2 mg/kg,the pH value was 8.17 and the overall score was 99.67,which was very close to the theoretical value predicted by the model.In the anti-caking performance evaluation test,the caking strength of common salt without the addition of anti-caking agent reached over 290 N during the 90 days investigation period,while the caking strength of lotus leaf roasted salt was within 3.0 N.The lotus leaf roasted salt prepared after process optimisation had a high lotus alkali content and a weak alkaline product,which improved the overall score.The lotus leaf roasted salt has better anti-caking properties than common salt without the addition of anti-caking agents.