Novel compound seasoning

A technology for compound condiments and condiments, which is applied in the fields of food preparation, application, food science, etc., can solve the problem of high sodium ion content, and achieve the effect of reducing high blood pressure and reducing intake.

Inactive Publication Date: 2013-03-13
福建省建阳武夷味精有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of excessive sodium ion content in condiments, the present invention provides a ne

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Potassium glutamate, yeast powder, I+G (nucleic acid), and maltodextrin are crushed, with potassium glutamate 87%, yeast powder 6%, I+G (nucleic acid) 2%, maltodextrin Mix and stir for 35 minutes at a ratio of 5%, and granulate with a granulator; adjust the temperature of the vibrating fluidized bed to 95 degrees for drying; sieve after drying, and pack as a finished product.

Embodiment 2

[0021] Potassium glutamate, yeast powder, I+G (nucleic acid), and maltodextrin are crushed, with potassium glutamate 83%, yeast powder 6%, I+G (nucleic acid) 3%, maltodextrin Mix and stir for 40 minutes at a ratio of 8%, and granulate with a granulator; adjust the temperature of the vibrating fluidized bed to 100 degrees for drying; sieve after drying, and pack as a finished product.

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Abstract

The invention provides a novel compound seasoning. The seasoning is mainly formed by mixing potassium glutamate, yeast powder, I+G (nucleus amino acid) and maltodextrin in a certain proportion. The seasoning does not contain substances containing sodion added artificially, can be used for reducing the acceptable daily intake of sodion for people, can be used for reducing the probability for suffering from diseases of hypertension, cardiovascular sclerosis, heart disease and the like.

Description

technical field [0001] The invention relates to a novel compound condiment. Background technique [0002] Traditional condiments, such as monosodium glutamate, chicken essence, etc., contain a large amount of sodium ions in their formulations. Chicken essence mainly exists in the form of sodium chloride, and monosodium glutamate mainly exists in the form of sodium glutamate. While traditional condiments bring fresh products to people, they also cause a large amount of sodium ions to be ingested, resulting in the phenomenon that the human body generally has too much sodium intake and too little potassium intake. This has further led to diseases such as high blood pressure, cardiovascular sclerosis and heart disease caused by excessive intake of sodium ions. [0003] In order to solve the above problems, technicians naturally thought of reducing the amount of sodium added. For example, in the invention patent of a low-sodium chicken essence seasoning (patent number: 200810130...

Claims

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Application Information

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IPC IPC(8): A23L1/228A23L1/226A23L27/22A23L27/20
Inventor 杨斌黄世铅黄建林
Owner 福建省建阳武夷味精有限公司
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