Preparation method of low-sodium and high-potassium salt-increasing compound solid seasoning

Abstract

The invention discloses a low-sodium high-potassium salinity-increased composite solid seasoner and a preparation method thereof. The low-sodium high-potassium salinity-increased composite solid seasoner is prepared from the following components in parts by weight: 45-60 parts of sodium chloride, 25-40 parts of potassium chloride, 5-10 parts of maltodextrin, 5-10 parts of water-soluble starch, 2-5 parts of essence of chicken and 2-6 parts of auxiliary materials, wherein the auxiliary materials are selected from citric acid, lactic acid, phosphoric acid, succinic acid, 5'-guanosine monophosphate disodium salt, 5'-inosinic acid disodium salt, potassium alginate, a yeast extract, magnesium sulfate, tyrosine, sodium bicarbonate, malic diacid and vitamin B12. The preparation method comprises the following steps: mixing sodium chloride, potassium chloride, maltodextrin, water-soluble starch and essence of chicken; then spraying an acidic additive, a flavor-enhanced additive and a PH-regulating additive; finally shaking and mixing by a fluidized bed, and drying materials to obtain the product disclosed by the invention. The product disclosed by the invention is pure in mouthfeel, is not bitter or astringent, has the salinity equivalent to that of a common low-sodium table salt having the same quality and is more beneficial for the health of the human body.

Description

technical field [0001] The invention relates to the technical field of edible salt, in particular to a method for preparing a low-sodium, high-potassium salt-increasing composite solid seasoning. Background technique [0002] Salt is an indispensable substance for the human body and has the reputation of "the king of all flavors". However, modern medical research has found that eating too much salt can easily cause cardiovascular disease, so a low-salt diet is advocated. In addition, eating too much salt can also lead to upper respiratory tract infections. This is because a high-salt diet can reduce the secretion of oral saliva and lysozyme accordingly. Coupled with the osmotic effect of a high-salt diet, the upper respiratory tract mucosa’s ability to resist disease invasion is weakened, leading to infection of upper respiratory tract diseases. Eating too salty things for a long time will also affect bone growth. Because sodium and calcium are both minerals, sodium will b...

AI Technical Summary

Problems solved by technology

It is precisely because sodium chloride and potassium chloride with different bulk densities and particle sizes are mixed together, the mixing will inevitably be uneven, and further stratification will occur, causing consumers to consume more than 100% of potassium and sodium every day when they eat low-sodium salt products. The dosage is uncontrollable due to layering phenomenon, which also seriously affects the taste

[0010] 2. Potassium chloride itself is not salty enough. Foreign research shows that only sodium chloride (NaCl) and lithium chloride (LiCl) give real salty taste

[0011] 3. As a low-sodium condiment to improve the bitter taste of potassium chloride, due to technical barriers, it cannot fully reflect the extreme structural specificity of taste receptors, and it may be difficult to find products that adjust the taste of salty taste or the product itself contains harmful to human metabolism. The material is too thin and easy to harden, the production cost is too high and other technical problems

[0012] 4. At present, some low-sodium condiments, in order to improve the taste, will add chemical synthetic substances such as sodium glutamate and I+G super monosodium glutamate. Sodium glutamate not only has a low umami taste, but also has certain toxicity and is a carcinogen

Usually, when adding sodium glutamate in home cooking, it will be added before the food is out of the pan, but after mixing sodium glutamate with salt, it may lead to an earlier addition time, which is not conducive to human health

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