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Low-sodium salting agent and preparation method thereof

A salty taste agent and salty technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as substitutes, food ingredients containing natural extracts, etc., can solve the problems of poor flavor of food products, and achieve long-term preservation of taste , improve the salty taste, and the overall strong liking effect

Inactive Publication Date: 2018-04-06
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, reducing sodium in food often results in food products that are less flavorful

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A low-sodium salty taste agent, which is prepared from raw materials comprising the following percentages by weight:

[0026] Pork Maillard reaction salty peptide 3%, potassium chloride 35%, tomato powder 6%, citric acid powder 2%, monosodium glutamate 10% and salt 44%.

[0027] The preparation method of this low-sodium salty taste agent comprises the steps:

[0028] (1) Take the pork Maillard reaction salty peptide and put it in the double-cone drum mixer;

[0029] (2) Add potassium chloride and roll for 30 minutes, so that potassium chloride is evenly wrapped around the pork Maillard reaction salty peptide;

[0030] (3) Add tomato powder, citric acid powder, monosodium glutamate, and continue to roll and mix for 30 minutes;

[0031] (4) Add salt and continue to roll for 30 minutes. The obtained salty agent is low in sodium, pure in entrance, high in saltiness and has no peculiar smell, and has a long retention time.

[0032] The sodium content was detected to be 20...

Embodiment 2

[0034] A low-sodium salty taste agent, which is prepared from raw materials comprising the following percentages by weight:

[0035] Chicken Maillard Reaction Salty Peptide 10%, Potassium Chloride 33%, Ammonium Chloride 2%, Celery Powder 2%, Vinegar Powder 1%, I+G 1%, Lysine 1%, MSG 4%, and Salt 46 %.

[0036] The preparation method of this low-sodium salty taste agent comprises the steps:

[0037] (1) Take the chicken Maillard reaction salty peptide into the double-cone drum mixer;

[0038] (2) Add potassium chloride and ammonium chloride and roll for 40 minutes, so that potassium chloride and ammonium chloride are evenly wrapped around the chicken Maillard reaction salty peptide;

[0039] (3) Add celery powder, vinegar powder, I+G, lysine, monosodium glutamate, and continue to roll and mix for 40 minutes;

[0040] (4) Add salt and continue rolling for 40 minutes. The obtained product has low sodium, pure salty taste, high saltiness, no peculiar smell and long retention ti...

Embodiment 3

[0043] A low-sodium salty taste agent, which is prepared from raw materials comprising the following percentages by weight:

[0044] Beef Maillard reaction salty peptide 5%, potassium chloride 25%, calcium silicate 10%, seaweed powder 2%, acetic acid 1%, citric acid 1%, monosodium glutamate 14%, I+G 1% and salt 41%.

[0045] The preparation method of this low-sodium salty taste agent comprises the steps:

[0046] (1) Take the beef Maillard reaction salty peptide into the double-cone drum mixer;

[0047] (2) Add potassium chloride and calcium silicate and roll for 35 minutes, so that potassium chloride and calcium silicate are evenly wrapped around the beef Maillard reaction salty peptide;

[0048] (3) Add seaweed powder, acetic acid, citric acid, monosodium glutamate, I+G, and continue to roll and mix for 35 minutes;

[0049] (4) Add salt and continue rolling for 35 minutes. The obtained product has low sodium, pure salty taste, high saltiness, no peculiar smell and long ret...

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PUM

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Abstract

A low-sodium salting agent is prepared from raw materials in percentage by weight as follows: 3%-10% of salty peptide prepared by a Maillard reaction, 5%-35% of non-sodium salty minerals, 2%-10% of fruit and vegetable powder or fruit and vegetable extracts, 0.1%-2% of a sour powder substance, 5%-20% of a umami substance and 30%-80% of table salt, wherein the sum of the weight percentages of all the raw materials is 100%. The salting agent solves the odor problem of low-sodium salt, the salty taste can be felt in the oral cavity in the gradual dissolution process, so that the salting agent haslong taste preservation time, comprehensive taste and high overall preference, a low-sodium salting product is formed, the sodium reduction proportion is high, the salting agent can be blended according to demands of consumers, and the sodium reduction proportion reaches 20%-70%.

Description

technical field [0001] The invention relates to the field of technical methods for designing an edible condiment, and more specifically relates to a low-sodium salty flavoring agent and a preparation method thereof. Background technique [0002] Salty agent is an indispensable substance in human life. The main component is sodium chloride, which is the main source of sodium ions and chloride ions in the human body. It also maintains normal physiological functions of the human body, regulates blood osmotic pressure, stimulates saliva secretion, and participates in the formation of gastric acid. , Promote the action of digestive enzymes. However, excessive intake of salt can lead to cardiovascular disease, high blood pressure and other diseases. The reason is that once the intake of sodium, potassium, calcium, magnesium and other ions in the human body is in an extremely unbalanced state, it will lead to functional changes in the human body. The "Dietary Guidelines for Chines...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L27/00
CPCA23V2002/00A23L27/40A23L27/84A23L27/88A23V2200/16A23V2250/21A23V2200/12A23V2250/55
Inventor 郝学财丁红梅
Owner TIANJIN CHUNFA BIO TECH GRP
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