Freshness-enhancing and sodium-reducing seasoning salt and preparation method thereof

A technology of seasoning salt and compound seasoning, which is applied to food ingredients as odor modifiers, food ingredients containing natural extracts, food extraction, etc. The effect of nutritional value, stable sensory properties, and uniform product color

Active Publication Date: 2020-01-10
雪天盐业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, more potassium chloride is added in this technical solution, although the intake of sodium chloride can be reduced, there is still a certain food safety risk
[0008] To sum up, adding yeast extract is currently a common technique used in reducing sodium and salt. However, when the amount of yeast extract added is large, the yeasty taste of the yeast extract itself will cover up the salty taste of table salt, thereby The purpose of reducing salt without reducing salty taste cannot be achieved; at the same time, due to the high protein content in various additives such as yeast extract, to a certain extent, the final product will cause serious moisture resurgence, easy agglomeration, uneven flavor, etc. phenomenon; In addition, due to the complex preparation process of yeast extract itself, yeast extracts obtained under different preparation processes will have different flavors and properties. Therefore, in the development of sodium-reducing salt, what kind of yeast extract or The yeast extract prepared under which process conditions needs to be further explored

Method used

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  • Freshness-enhancing and sodium-reducing seasoning salt and preparation method thereof
  • Freshness-enhancing and sodium-reducing seasoning salt and preparation method thereof
  • Freshness-enhancing and sodium-reducing seasoning salt and preparation method thereof

Examples

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Effect test

Embodiment 1

[0030] 1. Screening of yeast extract types

[0031] 1. Preparation of yeast extract

[0032] Yeast extract A: prepared from edible yeast through autolysis, centrifugation, concentration, and drying; among them, in the autolysis step, a compound of endopeptidase and exopeptidase is used, at a temperature of 40-60°C, the enzyme solution for 8-12 hours for enzymatic hydrolysis and autolysis;

[0033] Yeast extract B: prepared from edible yeast through autolysis, centrifugation, concentration, and drying; among them, in the autolysis step, a compound of endopeptidase and exopeptidase is used, and the enzyme is decomposed at a temperature of 40-60°C solution for 18-22 hours for enzymatic hydrolysis and autolysis;

[0034] Yeast extract C: prepared from edible yeast through autolysis, centrifugation, concentration, and drying; among them, papain and flavor protease are used in the autolysis step. ~30h for enzymatic hydrolysis and autolysis;

[0035]Yeast extract D: prepared from...

Embodiment 2

[0065] A seasoning salt for increasing freshness and reducing sodium, the raw materials of which include table salt and yeast extract; wherein, the yeast extract is compounded and mixed with yeast extract A and yeast extract C at a mass ratio of 9-5:1-5 Yeast extract A is prepared from edible yeast through autolysis, centrifugation, concentration, and drying. In the autolysis step, endopeptidase and exopeptidase are used in combination. Enzymolysis for 8-12 hours for enzymolysis and autolysis; yeast extract C is prepared from edible yeast through autolysis, centrifugation, concentration, and drying. 70°C, enzymatic hydrolysis for 20-30 hours to carry out enzymatic hydrolysis and autolysis.

Embodiment 3

[0067] A freshness-increasing and sodium-reducing seasoning salt, the raw materials of which include 5-10 parts of table salt and 1 part of yeast extract in terms of mass; wherein, the yeast extract is composed of yeast extract A and yeast extract C in a mass ratio of 8 : 2 compounded and mixed; yeast extract A is prepared from edible yeast as raw material through autolysis, centrifugation, concentration, and drying. 40~60℃, enzymatic hydrolysis for 8~12 hours for enzymatic hydrolysis and autolysis; yeast extract C is prepared from edible yeast through autolysis, centrifugation, concentration, and drying. In the autolysis step, papain and flavor protease are used to compound Mixed, at 50-70°C, enzymatic hydrolysis for 20-30 hours to carry out enzymatic hydrolysis and autolysis.

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Abstract

The invention belongs to the technical field of food seasoning processing, and particularly relates to freshness-enhancing and sodium-reducing seasoning salt and a preparation method thereof. The rawmaterials of the product comprise table salt, a yeast extract and compound seasoning, and the preparation method of the product comprises the following steps: (1) mixing the table salt and the yeast extract according to a formula, then adding water, and uniformly stirring the materials to obtain a yeast extract salt solution; and (2) carrying out spray drying on the yeast extract salt solution toobtain the freshness-enhancing and sodium-reducing seasoning salt. The freshness-enhancing and sodium-reducing seasoning salt prepared by the method is good in taste, the intake of table salt can be obviously reduced, the content of sodium salt needing to be used under the condition of the same taste and salinity is lower, and the intake of the sodium salt can be greatly reduced; meanwhile, the product has the effects of increasing freshness and improving taste, and the food flavor can be obviously improved in the food cooking process.

Description

technical field [0001] The invention belongs to the technical field of food condiment processing, and in particular relates to freshness-increasing and sodium-reducing seasoning salt and a preparation method thereof. Background technique [0002] Salt is not only an essential condiment, but also an essential nutrient to ensure the normal metabolism of the human body, and an important auxiliary material for food processing. Salt can regulate the osmotic balance between cells and blood and normal water and salt metabolism. However, studies have shown that long-term excessive intake of sodium chloride not only easily causes and aggravates high blood pressure, but also easily causes kidney disease, osteoporosis, and many chronic diseases such as gastric and digestive system. [0003] At present, the methods of reducing salt in the world directly reduce the amount of sodium salt by changing the formula of food technology. For example, in the process of bread processing, reducin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L27/00A23L31/15
CPCA23L27/40A23L27/88A23L27/00A23L31/15A23V2002/00A23V2200/15A23V2250/218A23V2250/202A23V2250/2042A23V2250/208A23V2250/21A23V2300/10A23V2300/14Y02A40/90
Inventor 岳元媛李加兴刘玲玲汪姣玲樊振南
Owner 雪天盐业集团股份有限公司
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