Flavored low-sodium seasoning salt

A seasoning salt and flavor peptide technology, applied in the field of low-sodium seasoning salt, can solve the problems of high sodium and low potassium, and achieve the effect of high nutritional value

Active Publication Date: 2015-05-27
安徽强旺生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Invisible salt is hidden in many packaged foods. When it comes to high sodium intake, 80% of sodium intake comes from finished foods, which can easily cause the problem of "high sodium and low potassium", which can lead to many diseases such as high blood pressure

Method used

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  • Flavored low-sodium seasoning salt
  • Flavored low-sodium seasoning salt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A low-sodium seasoning salt with taste, made of the following raw materials in weight percentage:

[0038]

[0039] The preparation method of above-mentioned taste low-sodium seasoning salt is as follows (see figure 1 ):

[0040] 1) Carry out raw material acceptance and proportioning of sodium chloride, potassium chloride, flavor peptide, yeast extract, alanine and I+G according to the above proportioning;

[0041] 2) Dissolve sodium chloride, potassium chloride, yeast extract, alanine and I+G in deionized water, heat up to 85°C, stir at a speed of 300r / min until completely dissolved, and prepare the weight of dry matter A solution with a concentration of 35%-45%;

[0042] 3) After the solution is cooled to 40°C, add the flavor peptide under stirring at a speed of 300r / min, and after stirring for 10 minutes at a speed of 300r / min, immediately use a centrifugal spray drying tower for spray drying. 145-155°C, the outlet air temperature is 95-105°C, to obtain granula...

Embodiment 2

[0053] A low-sodium seasoning salt with taste is characterized in that it is made from the following raw materials in percentage by weight:

[0054]

[0055] The preparation method of above-mentioned taste low-sodium seasoning salt is as follows (see figure 1 ):

[0056] 1) Carry out raw material acceptance and proportioning of sodium chloride, potassium chloride, flavor peptide, yeast extract, alanine and I+G according to the above proportioning;

[0057] 2) Dissolve sodium chloride, potassium chloride, yeast extract, alanine and I+G in deionized water, heat up to 85°C, stir at a speed of 300r / min until completely dissolved, and prepare the weight of dry matter A solution with a concentration of 35%-45%;

[0058] 3) After the solution is cooled to 40°C, add the flavor peptide under stirring at a speed of 300r / min, and after stirring for 10 minutes at a speed of 300r / min, immediately use a centrifugal spray drying tower for spray drying. 145-155°C, the outlet air tempera...

Embodiment 3

[0068] A low-sodium seasoning salt with taste, made of the following raw materials in weight percentage:

[0069]

[0070] The preparation method of above-mentioned taste low-sodium seasoning salt is as follows (see figure 1 ):

[0071] 1) Carry out raw material acceptance and proportioning of sodium chloride, potassium chloride, flavor peptide, yeast extract, alanine and I+G according to the above proportioning;

[0072] 2) Dissolve sodium chloride, potassium chloride, yeast extract, alanine and I+G in deionized water, heat up to 85°C, stir at a speed of 300r / min until completely dissolved, and prepare the weight of dry matter A solution with a concentration of 35%-45%;

[0073] 3) After the solution is cooled to 40°C, add the flavor peptide under stirring at a speed of 300r / min, and after stirring for 10 minutes at a speed of 300r / min, immediately use a centrifugal spray drying tower for spray drying. 145-155°C, the outlet air temperature is 95-105°C, to obtain granula...

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PUM

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Abstract

The invention provides flavored low-sodium seasoning salt. The flavored low-sodium seasoning salt is characterized by being prepared from the following raw materials in percentage by weight: 40 to 80% of sodium chloride, 5 to 30% of potassium chloride, 1 to 10% of flavored peptide, 1 to 10% of a yeast extract, 0.5 to 5% of alanine, and 0.1 to 5% of I+G. The flavored low-sodium seasoning salt can reduce the use quantity of salt but remain the salt taste, thus the intake of sodium can be reduced; the salt is technically reduced; in addition, the fresh is increased; with the adoption of the salt, aginomoto can be saved, and the health can be conditioned.

Description

technical field [0001] The invention relates to the technical field of compound condiments, in particular to a flavorful low-sodium seasoning salt. Background technique [0002] Everyone knows that people cannot live without table salt. The main component of table salt is sodium chloride, which exists in the human body in the form of sodium ions and chloride ions. Excessive intake of sodium chloride can induce high blood pressure, lead to coronary heart disease, cerebral infarction, renal dysfunction, retinopathy and other diseases, seriously affecting the quality of life and even life expectancy. According to the survey, among the adults aged 35-74 in my country, the prevalence rate of hypertension reaches 27.2%. The treatment and control status of hypertension in my country is worrisome: among existing patients, less than 45% are self-diagnosed, no more than 30% are taking antihypertensive drugs, and less than 10% have stable blood pressure control. 45% of the patients a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L27/40
CPCA23V2002/00A23V2200/30A23V2200/326A23V2250/0604A23V2250/55A23V2250/76
Inventor 张强
Owner 安徽强旺生物工程有限公司
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