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Low sodium flavored enhancing peptide salt

A flavor enhancement and flavor peptide technology, which is applied in the directions of food ingredients as taste improvers, food ingredients as antioxidants, and food ingredients containing natural extracts, etc., can solve the problems of single variety of peptide salts and less flavor, and achieve simple operation, Low sodium content and high mixing efficiency

Inactive Publication Date: 2018-12-18
安徽强旺生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a low-sodium flavor-enhanced peptide salt with freshness and anti-oxidation in view of the current situation that there are only a few types of peptide salts in the market and less flavor.

Method used

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  • Low sodium flavored enhancing peptide salt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The natural spice extract is prepared by the following method:

[0038] (1) Get 20g rosemary and 20g sage after pulverizing to obtain mixed powder;

[0039] (2) Using 200g of 90% ethanol as a solvent, carry out microwave extraction to the mixed powder in step 1, the microwave power is set to 500W, the extraction temperature is 50°C, the extraction time is 30min, after filtration, the extract is obtained;

[0040] (3) Concentrating, drying and pulverizing the extract in sequence to obtain the natural spice extract.

[0041] Freshness enhancer adopts following method to prepare:

[0042] (1) Wash 30g of beef, cut into pieces, add pure water, keep the water temperature at 80°C and cook for 8 minutes, filter while it is hot, and cool the filter pieces to room temperature for later use;

[0043] (2) Put the filter block into a pulverizer, crush it into minced meat, add purified water, keep the water temperature at 90°C for 8 minutes, and filter while it is hot to obtain mi...

Embodiment 2

[0052] The natural spice extract is prepared by the following method:

[0053] (1) Get 20g rosemary and 20g sage after pulverizing to obtain mixed powder;

[0054](2) Using 200g of 90% ethanol as a solvent, carry out microwave extraction to the mixed powder in step 1, the microwave power is set to 500W, the extraction temperature is 50°C, the extraction time is 30min, after filtration, the extract is obtained;

[0055] (3) Concentrating, drying and pulverizing the extract in sequence to obtain the natural spice extract.

[0056] Freshness enhancer adopts following method to prepare:

[0057] (1) Wash 30g of beef, cut into pieces, add pure water, keep the water temperature at 80°C and cook for 8 minutes, filter while it is hot, and cool the filter pieces to room temperature for later use;

[0058] (2) Put the filter block into a pulverizer, crush it into minced meat, add purified water, keep the water temperature at 90°C for 8 minutes, and filter while it is hot to obtain min...

Embodiment 3

[0108] Utilize embodiment 1, embodiment 2 to process and make low-sodium flavor enhancing peptide salt, and set the control example 1 that does not add natural spices, the control example 2 that does not add corn oil, the control example 3 that does not add stabilizer, commercially available common Comparative example 4 of table salt.

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Abstract

The present invention discloses low sodium flavored enhancing peptide salt and relates to the technical field of food safety. The low sodium flavored enhancing peptide salt is prepared from the following components: sodium chloride, Maillard flavored peptides, potassium chloride, guanylic acid, inosinic acid, natural plant oils, a natural spice extract, a freshener and a stabilizer. The Maillard flavored peptides are added as a pure natural product in edible salt, reduce sodium content in the edible salt and also ensure safety of food. The natural vegetable oils have very high nutritional value and oxidation resistance and at the same time have good solubility for the guanylic acid and inosinic acid. The addition of the materials in the edible salt can significantly improve the flavor of the edible salt and also can enhance the nutritional value of the edible salt.

Description

Technical field: [0001] The invention relates to the technical field of food safety, in particular to a low-sodium flavor-enhancing peptide salt. Background technique: [0002] Salt is one of the necessities of human production and life, we have to deal with salt every day. As a seasoning agent, table salt is widely used in food processing. At the same time, table salt not only has the effect of seasoning, but also regulates the osmotic balance between cells and blood and normal water and salt metabolism, which plays a vital role in the normal physiological activities of the human body. important role. However, the main component of table salt is sodium chloride. Excessive intake of table salt is likely to cause sodium retention, which greatly increases the incidence of diseases such as kidney disease, cardiovascular disease, and osteoporosis. [0003] With the gradual improvement of consumers' health concepts, the sales of low-sodium salt, green low-sodium salt and other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L33/18
CPCA23V2002/00A23L27/40A23L33/18A23V2200/02A23V2200/16A23V2250/21
Inventor 陈玉海
Owner 安徽强旺生物工程有限公司
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