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Ultra-low-sodium salt seasoning product and preparation method thereof

A condiment and ultra-low sodium technology, applied in the field of condiments, can solve the problems of limited sodium chloride content and poor taste, and achieve the effects of suppressing hydrophobic substances, uniform taste, and improving differences

Active Publication Date: 2017-06-20
世盐同达(天津)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to provide an ultra-low-sodium salt-substituting seasoning to solve the problems of low-sodium salt or low-sodium-salt-substituted seasoning products with poor taste and limited sodium chloride content in the prior art

Method used

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  • Ultra-low-sodium salt seasoning product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Present embodiment prepares the process of ultra-low sodium salt substitute condiment as follows:

[0043] (1) Take the following components by weight: sodium chloride 5Kg, potassium chloride 5Kg, starch hydrolyzate 0.6Kg, auxiliary material 0.7Kg (from leucine 0.05Kg, methionine 0.05Kg, lysine 0.05Kg , Tryptophan 0.05Kg, Glycine 0.05Kg, Threonine 0.05Kg, Phenylalanine 0.05Kg, Glu-Glu 0.05Kg, Val-Glu 0.05Kg, Glu-Asp 0.05Kg, Gly-Asp0.05Kg, Trp- Gly 0.05Kg, Leu-Gln 0.05Kg, fructooligosaccharide 0.05Kg), apple fiber 0.8Kg, xylose 0.8Kg, silicon dioxide 0.1Kg, flavored nucleotide disodium 0.2Kg;

[0044] (2) Put the sodium chloride taken by weighing into the one-step granulator, and simultaneously blow into the one-step granulator 120 ℃ of hot air to make the sodium chloride form a fluidized state;

[0045] (3) At 100°C, add the weighed potassium chloride into 10Kg water to prepare a saturated solution of potassium chloride, then put the prepared saturated solution of pota...

Embodiment 2

[0066] Present embodiment prepares the process of ultra-low sodium salt substitute condiment as follows:

[0067] (1) Take the following components by weight: sodium chloride 5.4Kg, potassium chloride 3Kg, starch hydrolyzate 0.6Kg, auxiliary material 0.96Kg (by leucine 0.32Kg, lysine 0.32Kg, tryptophan acid 0.32Kg), wheat bran fiber 0.96Kg, galactose 0.6Kg, silicon dioxide 0.12Kg, taste nucleotide disodium 0.12Kg;

[0068] (2) Put the sodium chloride weighed into the one-step granulator, and simultaneously blow 100°C of hot air into the one-step granulator to make the sodium chloride form a fluidized state;

[0069] (3) At 80°C, add the potassium chloride weighed into 6Kg water to prepare a saturated solution of potassium chloride, then put the prepared saturated solution of potassium chloride into the feed liquid tank of the one-step granulator, and then open the The peristaltic pump adjusts the nozzle so that the potassium chloride saturated solution is evenly sprayed to th...

Embodiment 3

[0073] Present embodiment prepares the process of ultra-low sodium salt substitute condiment as follows:

[0074] (1) Take the following components by weight: 4.8Kg of sodium chloride, 3.6Kg of potassium chloride, 0.6Kg of starch hydrolyzate, 0.72Kg of auxiliary materials (from leucine 0.18Kg, N-ethyl E2, Z6 Nonadienylamide 0.18Kg, palmitoleic acid 0.18Kg, Glu-Glu 0.18Kg), oat fiber 0.96Kg, glucuronic acid 0.36Kg, galacturonic acid 0.36Kg, taste nucleotide disodium 0.24Kg;

[0075] (2) Put the sodium chloride taken by weighing into the one-step granulator, and simultaneously blow into the one-step granulator 110 ℃ of hot air to make the sodium chloride form a fluidized state;

[0076] (3) At 60°C, add the weighed potassium chloride into 8Kg water to prepare a saturated solution of potassium chloride, then put the prepared saturated solution of potassium chloride into the feed liquid tank of the one-step granulator, and then open the The peristaltic pump adjusts the nozzle so ...

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Abstract

The invention discloses an ultra-low-sodium salt seasoning product and a preparation method thereof. The ultra-low-sodium salt seasoning product is prepared from the following ingredients in parts by weight: 25 to 45 parts of sodium chloride, 25 to 45 parts of potassium chloride, 5 to 8 parts of cellulose, 5 to 8 parts of hemicelluloses, 5 parts of starch zymolyte and 4 to 8 parts of auxiliary materials. The potassium chloride saturated solution is attached onto the surface of the sodium chloride in a spraying mode; through drying, the sodium chloride and the potassium chloride are combined into one integral particle; the mixing is more uniform; the mouthfeel is more uniform, softer and more stable. The consumption of the sodium chloride is further reduced; the salt intake quantity of people every day can be greatly reduced, so that the probability of diseases of hypertension, heart disease, cerebral apoplexy and the like can be reduced; through adding starch zymolyte and various auxiliary materials, the competition taste sense sensing mechanism is used for inhibiting hydrophobic substances and expanding an ENaC special protein signal path; therefore the foreign taste of bitter taste, metal taste and the like brought by the potassium chloride and the like can be shielded; the integral flavor and delicious taste including salty taste and fresh taste can be improved.

Description

technical field [0001] The invention belongs to the technical field of condiments, and relates to a salt-substituting condiment, in particular to an ultra-low-sodium salt-substituting condiment and a preparation method thereof. Background technique [0002] Medicine has shown that excessive sodium intake (more than 2 grams per day, equivalent to eating more than 5 grams of table salt per day) and insufficient potassium intake (equivalent to eating less than 3.5 grams of table salt per day) will lead to high blood pressure and increase the risk of The risk of heart disease and stroke, excessive intake of sodium chloride can also lead to osteoporosis, asthma and other diseases. [0003] Salt is the main source of sodium in the diet, and it is also an indispensable living substance. The daily salt intake of adults is about 3 grams to meet the needs of survival; however, most people currently eat too much salt (average About 9-12 grams per day), thus increasing the probability ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L29/00A23L29/30A23P20/18
CPCA23V2002/00A23V2200/16A23V2250/06A23V2250/1614A23V2250/16A23V2250/1628A23V2250/28A23V2250/5108A23V2250/55A23V2250/638A23V2250/0628A23V2250/063A23V2250/065A23V2250/608A23V2250/0618A23V2250/186A23V2250/602A23V2250/7046
Inventor 张鑫
Owner 世盐同达(天津)科技有限公司
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