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Novel low-sodium salt substitute and preparation method thereof

A new type of salty technology, applied in the field of food, can solve the problems of the environment where bone nutrients are easily corrupted, the bones of livestock and poultry are not effectively used, and the development of salty agents is less, and achieves good development and promotion value, solves color problems, and prices. low cost effect

Inactive Publication Date: 2013-04-03
CHINA MEAT RES CENT
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] my country is a large livestock and poultry breeding country. According to statistics, my country’s total meat output reached 79.25 million tons in 2010, and the output of livestock and poultry bones can reach about 20 million tons. However, judging from the current consumer market, there are still a large number of livestock and poultry in my country. The bones are not effectively used, which not only causes a huge waste of resources, but also causes serious environmental pollution because the nutrients rich in bones are easy to decay.
[0005] At present, most of the salty flavoring agents in China are based on replacing a small part of sodium salt with salts such as potassium and magnesium, and there is little development of salty flavoring agents.

Method used

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  • Novel low-sodium salt substitute and preparation method thereof
  • Novel low-sodium salt substitute and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0038] The preparation of embodiment 1 salty complex

[0039] Collect 1 kg of fresh pig bones from the slaughterhouse, wash and break to make pig bones with a particle size of 0.1-0.5 cm. Add 0.5kg of water, treat at 115°C for 30 minutes, and cool to remove the fat in the bone.

[0040] Weigh 200g of defatted pork bone paste, add 250g of water, heat in a water bath at 50, 60, 70, 80, and 90°C for 10 minutes, and then carry out enzymatic hydrolysis. The enzymatic hydrolysis conditions are: substrate concentration 10%, temperature 55°C, The hydrolysis time was 3 hours, and the amount of flavor protease added was 8% of the bone cement protein. Determination of its degree of hydrolysis to determine the optimum heat treatment temperature. The effect of heating pretreatment temperature on the effect of pig bone enzymatic hydrolysis see figure 1 . From figure 1 It can be seen that with the increase of heating temperature, the degree of hydrolysis first increases and then decreas...

Embodiment 2

[0046] The preparation of embodiment 2 salty complex

[0047] Collect 1 kg of fresh pig bones from the slaughterhouse, wash and break to make pig bones with a particle size of 0.1-0.5 cm. Add 0.5kg of water, treat at 115°C for 30 minutes, and cool to remove the fat in the pig bones to prevent it from interfering with the enzymatic hydrolysis process.

[0048] Mix 50g of pig bone paste with 100g of distilled water, preheat at 80°C for 10 minutes, then add neutral protease and flavor protease for staged enzymolysis, the enzymatic hydrolysis conditions are: enzymatic hydrolysis temperature 55°C, neutral The amount of protease added is 8% of the protein weight of pig bone paste, the amount of flavor protease added is 12% of the protein weight of pig bone paste, neutral protease is enzymatically hydrolyzed for 3 hours, and then flavor protease is enzymatically hydrolyzed for 3 hours to make the crude extract of salty agent .

[0049] After inactivation, take the supernatant enzym...

Embodiment 3

[0052] The preparation of embodiment 3 salty complex

[0053] Collect 1kg of fresh bovine bones from the slaughterhouse, wash and crush them to make bovine bones with a particle size of 0.1-0.5cm. Add 0.5kg of water, treat at 115°C for 30 minutes, and cool to remove the fat in the bone.

[0054] Mix 100g of beef bone paste with 100g of distilled water, preheat at 80°C for 10 minutes, then add papain and flavor protease for enzymolysis in stages. The enzymolysis conditions are: enzymolysis temperature 50°C, papain The added amount is 10% of the protein weight of bovine bone paste, the added amount of flavor protease is 15% of the weight of bovine paste protein, enzymatic hydrolysis with papain for 4 hours, and then enzymatic hydrolysis with flavor protease for 2 hours, to prepare the crude extract of salty agent.

[0055] After inactivation, take the supernatant enzymatic hydrolysis solution for decolorization, adopt the static decolorization method, use 4g of activated carbon...

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Abstract

The invention relates to a novel low-sodium salt substitute and a preparation method of the novel low-sodium salt substitute. The novel low-sodium salt substitute comprises 30-50 percent of salty peptide compounds and 50-70 percent of salt by weight ratio. The preparation method comprises the steps of performing enzymolysis on livestock and poultry bones to prepare salty mixed polypeptide, and mixing the salty mixed polypeptide with salt according to certain proportion to obtain the low-sodium salt substitute. The low-sodium salt substitute provided by the invention has the same salt taste as salt, has no bitter taste and other foreign flavors, and provides conditions for ensuring the health of people better and meeting the delicious need, so as to achieve the purposes of real salt reduction and salt limitation.

Description

technical field [0001] The invention relates to the field of food, in particular to a novel low-sodium substitute salt and a preparation method thereof. Background technique [0002] Diet high in sodium salt is one of the main risk factors for hypertension recognized internationally. As an important environmental factor, sodium salt is closely related to the occurrence and development of hypertension, and dietary sodium salt intake is positively correlated with blood pressure. A 2007 research report by the World Health Organization (WHO) declared that there is evidence to support the conclusion that excessive sodium intake leads to high blood pressure. Many studies have shown that: in addition to affecting blood pressure, high salt intake may also have an effect on the damage of heart, brain, kidney and other organs independently of blood pressure. Although dietary salt restriction is of great significance to the prevention and treatment of high blood pressure, it is not ea...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L27/40
Inventor 成晓瑜张顺亮潘晓倩陈文华乔晓玲
Owner CHINA MEAT RES CENT
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