现代食品科技2026，Vol.42Issue(5)：175-183,9.DOI:10.13982/j.mfst.1673-9078.2026.5.0371
杂色蛤中空盐粒的制备与品质评价
Preparation and Quality Evaluation of Hollow Salt Particles from Ruditapes philippinarum
摘要
Abstract
To overcome the limitations of traditional table salt and hollow salt powders,including poor flowability,low dissolution efficiency,and susceptibility to hygroscopic agglomeration,and to address the structural instability of hollow cores associated with conventional aqueous wet granulation,an anhydrous ethanol-based wet granulation method was developed to prepare hollow salt particles with stable internal structures.The physical properties of the hollow salt particles were systematically characterized by density measurements,dynamic conductivity analysis,and accelerated hygroscopicity testing under controlled humidity conditions.In addition,flavor characteristics and sensory attributes were evaluated using an electronic nose system and a standardized sensory evaluation method.Results showed that,compared with hollow salt powder,the bulk density and tapped density of the hollow salt particles increased by 23.63％and 8.11％,respectively,while compressibility and angle of repose decreased by 36.98％and 47.32％,respectively.Hygroscopicity was reduced by 20.77％.Compared with conventional salt particles,the dissolution rate of the hollow salt particles increased by 64.71％,and sensory scores for peak saltiness intensity and salt release rate increased by 36.72％and 31.01％,respectively.The enhanced dissolution kinetics and moisture resistance were attributed to an increased specific surface area and optimized interfacial morphology of the hollow structure.The hollow salt particles achieved a favorable balance between rapid saltiness release and sustained flavor perception,demonstrating their potential for use in specialty functional salts,including low-sodium salt and flavor carrier salt formulations.关键词
酶解粉/中空盐/湿法造粒/性能优化/减盐Key words
enzymatic powder/hollow salt particles/wet granulation/performance optimization/salt reduction引用本文复制引用
李美焕,李库,郭辉,沈硕,陈庭家,赵起越,汪宣鹏,陈嘉腾,徐献兵..杂色蛤中空盐粒的制备与品质评价[J].现代食品科技,2026,42(5):175-183,9.基金项目
国家重点研发计划项目(2023YFD2100200) （2023YFD2100200）
安琪酵母股份有限公司校企合作项目(2023396) （2023396）
