Method for preparing low-sodium nutritional salt substitute with liquid state fermentation technology

A technology of liquid fermentation and sodium nutrition is applied in the field of preparing low-sodium nutritional substitute salt, which can solve the problems of high cost and lack of raw materials, and achieve the effects of short production cycle, stable product quality and wide sources.

Active Publication Date: 2016-05-04
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on low-sodium nutrient salts is mainly focused on extracting effective nutrients from raw materials and then mixing them with sodium chloride. This requires the use of a large amount of raw materials and the addition of reagents. Not only is the cost high, but there is also a potential risk of lack of raw materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1) Inoculate yeast strains, shiitake mushroom strains and Cordyceps militaris strains on PDA medium for slant activation for 6 days, and place them under light conditions for 4 days;

[0040] 2) Seed culture: inoculate the activated strain in step 1) into a fermenter with 1.5L of seed culture medium, set an air volume of 1:0.6, rotate at a speed of 300 rpm, and cultivate at a temperature of 28°C for 11 hours to obtain a seed culture solution;

[0041] 3) Fermentation tank culture: inoculate the seed culture solution obtained in step 2) in a 2.5L fermenter with a fermentation medium in a 10% inoculum size, with a liquid filling volume of 60%, a stirring speed of 260r / min, and an air flow of 0.8 L / min, cultivated at 28°C for 48 hours, and added 30% glucose during the cultivation process to obtain the fermentation medium;

[0042] 4) Stir the fermentation culture solution obtained in step 3) with 2 times the amount of water, heat at 100°C for 80 minutes, cool down to 45°C an...

Embodiment 2

[0046] 1) Inoculate yeast strains, shiitake mushroom strains and Cordyceps militaris strains on PDA medium for slant activation for 6 days, respectively, and place them under light conditions for 3 days of cultivation;

[0047] 2) Seed culture: inoculate the activated strain in step 1) into a fermenter with 1.5L of seed culture medium, set an air volume of 1:0.6, rotate at 300 rpm, and cultivate at a temperature of 28°C for 12 hours to obtain a seed culture solution;

[0048] 3) Fermentation tank culture: inoculate the seed culture solution obtained in step 2) into a 2.5L fermenter with a fermentation medium in a 10% inoculum size, with a liquid filling volume of 60%, a stirring speed of 260r / min, and an air flow of 1.2 L / min, cultivated at 28°C for 48 hours, and added 30% glucose during the cultivation process to obtain the fermentation medium;

[0049] 4) Stir the fermentation culture solution obtained in step 3) with 2 times the amount of water, heat at 100°C for 120 minute...

Embodiment 3

[0053] 1) Inoculate yeast strains, shiitake mushroom strains and Cordyceps militaris strains on PDA medium for slant activation for 6 days, respectively, and place them under light conditions for 3 days of cultivation;

[0054] 2) Seed culture: Inoculate the activated strain in step 1) into a fermenter with 1.5L of seed culture medium, set an air volume of 1:0.6, rotate at a speed of 300 rpm, and cultivate at a temperature of 28°C for 10 hours to obtain a seed culture solution;

[0055] 3) Fermentation tank culture: inoculate the seed culture solution obtained in step 2) into a 2.5L fermenter with a fermentation medium in a 10% inoculum size, with a liquid filling volume of 60%, a stirring speed of 260r / min, and an air flow of 0.4 L / min, cultivated at 28°C for 48 hours, and added 30% glucose during the cultivation process to obtain the fermentation medium;

[0056] 4) Stir the fermentation culture solution obtained in step 3) with 2 times the amount of water, heat at 100°C for...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a method for preparing a low-sodium nutritional salt substitute with multi-stain liquid state fermentation technology. The method comprises steps as follows: yeast strains, mushroom strains and Cordyceps millitaris strains are sequentially subjected for seed culture and fermentation tank culture after being activated, an obtained fermentation culture solution is subjected to enzymolysis with protease, centrifugal filtration and activated carbon decolorization, sodium chloride and potassium chloride are added for reduced pressure concentration and crystallization, and the low-sodium nutritional salt substitute is prepared. Raw materials required by the method are wide in source and low in cost, physical and chemical conditions are easy to control, the production cycle is short, the product is stable in quality and high in yield, requirements for preparation equipment and places are low, industrial production is facilitated, and the method is not limited by seasons. The prepared salt substitute is rich in nutrition and can prevent some common diseases, and the fresh taste is increased on the basis that saltiness is not decreased.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing low-sodium nutrient substitute salt by using multi-strain liquid fermentation technology. Background technique [0002] Salt is not only an important condiment in the daily diet, but also an indispensable substance to maintain the normal development of the human body. It regulates the balanced distribution of water in the human body, maintains the osmotic pressure inside and outside the cells, participates in the formation of gastric acid, promotes the secretion of digestive juice, and can increase appetite; at the same time, it also ensures the pH necessary for the action of pepsin and maintains the balance of pH in the body and normal circulation of body fluids. However, eating more salt is also harmful to the human body, and many common diseases are related to excessive intake of salt. A large number of studies have confirmed that a high-salt diet can no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40
Inventor 赵金梁赵发
Owner TIANJIN ZHONGYING HEALTH FOOD
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