Compound low sodium salt and preparation method thereof

A low-sodium salt and sodium chloride technology, applied in food ingredients as taste improvers, food shaping, food science, etc., can solve the problem of changing the salty taste of sodium chloride, increasing the amount of use, poor acceptability of low-sodium salt, etc. question

Pending Publication Date: 2017-09-15
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the chemical reactions that occur when sodium chloride and other substitutes are mixed and dissolved are often overlooked, these reactions can change the salty taste of sodium chloride, resulting in a significant reduction in the saltiness of low-sodium salts, which not only makes low-sodium salts less acceptable, but a

Method used

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  • Compound low sodium salt and preparation method thereof
  • Compound low sodium salt and preparation method thereof
  • Compound low sodium salt and preparation method thereof

Examples

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preparation example Construction

[0021] The invention provides a method for preparing compound low-sodium salt, comprising the following steps:

[0022] (1) Potassium chloride, flavor masking agent and maltodextrin are mixed to obtain taste-masking potassium chloride;

[0023] (2) mixing the taste-masking potassium chloride obtained in the step (1) with calcium source, amino acid, sodium glutamate and sodium chloride to obtain a compound low-sodium salt; the amino acid includes alanine;

[0024] The mass contents of the potassium chloride, flavor masking agent, maltodextrin, calcium source, amino acid, sodium glutamate and sodium chloride are as follows: potassium chloride 20-25%, flavor improving agent 0.5-1%, calcium source 0.2-0.5%, maltodextrin 5-8%, amino acid 1.5-5%, sodium glutamate 1-2% and the balance sodium chloride.

[0025] The invention mixes potassium chloride, flavor masking agent and maltodextrin to obtain taste masking potassium chloride.

[0026] In the present invention, based on the tota...

Embodiment 1

[0047] Prepare raw material components according to the following ratio: 20% potassium chloride, 0.5% citric acid, 0.2% calcium lactate, 5% maltodextrin with a DE value of 13%, 1% L-lysine, and 0.5% L-alanine , sodium glutamate 1%, the balance is sodium chloride, wherein each raw material is selected food grade.

[0048] Mix and dissolve potassium chloride and citric acid in water, the amount of water used ensures that the concentration of potassium chloride is 320g / L, and then mix maltodextrin with the solution to form a taste-masking potassium chloride solution, and store it at 80°C Spray-dried for 20 minutes at lower temperature to obtain taste-masking potassium chloride. Mix the dried taste-masking potassium chloride with sodium chloride, calcium lactate, L-lysine, L-alanine, and sodium glutamate at 800rpm for 10 minutes, then grind it into a particle size of not more than 0.3mm Compound low sodium salt.

[0049] The prepared compound low-sodium salt was observed through...

Embodiment 2

[0051] Prepare raw material components according to the following ratio: 23% potassium chloride, 1% citric acid, 0.5% calcium lactate, 8% maltodextrin with a DE value of 15%, 3% L-lysine, and 2% L-alanine , sodium glutamate 2%, the balance is sodium chloride, wherein each raw material is selected food grade.

[0052] Mix and dissolve potassium chloride and citric acid in water, the amount of water used shall ensure that the concentration of potassium chloride is 330g / L, and then mix maltodextrin with the solution to form a taste-masking potassium chloride solution, and then store it at 70°C Spray-dried for 20 minutes under the same conditions to obtain taste-masked potassium chloride. Mix the dried taste-masking potassium chloride with sodium chloride, calcium lactate, L-lysine, L-alanine, and sodium glutamate at 500rpm for 5 minutes, then grind them into particles with a particle size of no more than 0.2mm. Compound low sodium salt.

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Abstract

The present invention provides a preparation method of compound low sodium salt. The preparation method comprises the following steps: firstly, potassium chloride, a flavor masking agent and maltodextrin are mixed to obtain flavor masked potassium chloride; then the obtained flavor masked potassium chloride is mixed with calcium source, amino acids, sodium glutamate and sodium chloride to obtain the compound low sodium salt; and wherein the amino acids comprise alanine and uses amounts of each of the raw materials are defined. Firstly, the potassium chloride is mixed with the flavor masking agent and maltodextrin. Under a function of the flavor masking agent carrier of the maltodextrin, the maltodextrin is combined with the flavor masking agent. The flavor masking agent realizes a masking of a bitter mouthfeel of the potassium chloride, is then combined with the calcium source, amino acids, sodium glutamate and sodium chloride, effectively avoids the masking of the own salty taste of the sodium chloride, ensures the salty taste of the added sodium chloride, effectively lowers sodium chloride content and at the same time ensures the salty taste of the sodium chloride.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to a compound low-sodium salt and a preparation method thereof. Background technique [0002] "The people take food as their heaven, and the taste of food is the first to know." Savory is a basic food flavor. As the most basic salty agent, table salt is an indispensable condiment in people's daily life, and it is also the only flavoring agent with important physiological functions. Firstly, salt can regulate the acid-base balance of the human body. Secondly, it can maintain the osmotic pressure of extracellular fluid and maintain the osmotic pressure balance of human cells. Thirdly, salt can affect the human nervous system and maintain the normal physiological activities of human nerves and muscles. However, excessive use of salt can also have many adverse effects on the human body. Numerous studies have shown that excessive salt consumption can cause diseases including high b...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23P10/30
CPCA23L27/40A23P10/30A23V2002/00A23V2200/16A23V2200/224A23V2250/5114
Inventor 孔保华陈佳新陈倩刘骞
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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