Non-bitter low-sodium umami salt and preparation method thereof

Abstract

The invention discloses non-bitter low-sodium umami salt. The non-bitter low-sodium umami salt is prepared from the following components in parts by weight: 45 to 50 parts of edible potassium chloride, 35 to 45 parts of edible sodium chloride, 1 to 10 parts of trehalose, 1 to 10 parts of disodium malate, 1 to 15 parts of sodium gluconate and 0.1 to 5 parts of L-alanine. The invention also discloses a preparation method of the non-bitter low-sodium umami salt. According to the non-bitter low-sodium umami salt disclosed by the invention, the salinity and the umami of salt can also be kept or increased while a bitter taste and the content of sodium chloride are reduced; the sodium gluconate and the disodium malate coordinate with each other to play a salinity increasing role, and the trehalose, the disodium malate, the sodium gluconate and the L-alanine can coordinate with each other to play a umami increasing role, so that the salinity and the umami are both remarkably increased; compared with the edible sodium chloride, the content of sodium chloride is reduced by 50 percent or above, and the intake of sodium is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of edible sodium chloride, in particular to a non-bitter and low-sodium umami salt. Background technique [0002] Salt is an important condiment in human life and occupies a pivotal position in people's life. Salt is a flavoring agent with important physiological functions, which can regulate the osmotic pressure balance of the human body and maintain the normal excitability of nerves and muscles. When there is a lack of salt in the food eaten, the sodium ion content in the body will decrease, potassium ions will enter the blood from the cells, and symptoms such as blood thickening, oliguria, and yellow skin will occur. However, excessive intake of salt and sodium chloride will also bring harm to the human body. After years of epidemiological investigations, animal experiments, and clinical observations by medical circles around the world, most experts believe that there is a relationship between high blood...

AI Technical Summary

Problems solved by technology

In this invention, trehalose is slightly sweet and acts as a flavor enhancer; monosodium glutamate and I+G play a synergistic role in increasing freshness, and only yeast extract has the effect of increasing saltiness, and its saltiness is not high, and the increase in saltiness is not significant; And although adding monosodium glutamate can improve freshness, eating too much monosodium glutamate will seriously damage health. Many people are used to putting monosodium glutamate in cooking. However, according to a recent survey in Taiwan, China, about 30% of people have drowsiness, excessive intake of monosodium glutamate, etc. Anxiety and other phenomena

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