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Applications of zanthoxylum oil resin in salty taste-increasing and salt-reducing system, salty taste-increasing and salt-reducing system, preparation method and applications of salty taste-increasing and salt-reducing system, and condiment and food

A technology of prickly ash oleoresin and condiment, which is applied in salt-increasing and salt-reducing system and preparation, application of prickly ash oleoresin in salt-increasing and salt-reducing system, condiments and food fields, can solve the difficulty of salty perception sensitivity, etc. problems, to achieve the effect of ensuring nutritional health and reducing the amount of additions

Pending Publication Date: 2020-07-28
CHINA NAT INST OF STANDARDIZATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, taste sensitivity is restricted by innate biological factors, which is the result of long-term effects of genotype, dietary habits, salt exposure and other environmental factors. It is difficult to improve the salty perception sensitivity of the population

Method used

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  • Applications of zanthoxylum oil resin in salty taste-increasing and salt-reducing system, salty taste-increasing and salt-reducing system, preparation method and applications of salty taste-increasing and salt-reducing system, and condiment and food
  • Applications of zanthoxylum oil resin in salty taste-increasing and salt-reducing system, salty taste-increasing and salt-reducing system, preparation method and applications of salty taste-increasing and salt-reducing system, and condiment and food
  • Applications of zanthoxylum oil resin in salty taste-increasing and salt-reducing system, salty taste-increasing and salt-reducing system, preparation method and applications of salty taste-increasing and salt-reducing system, and condiment and food

Examples

Experimental program
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preparation example Construction

[0052] According to a third aspect of the present invention, the present invention provides a method for preparing the above salt-increasing and salt-reducing system, comprising the following steps:

[0053] (a) after dissolving Zanthoxylum bungeanum oleoresin with ethanol, dilute with water again, obtain Zanthoxylum bungeanum oleoresin solution;

[0054] (b) Using Zanthoxylum bungeanum oleoresin solution as a solvent and salt as a solute to prepare a salt-increasing and reducing-salt system.

[0055] The preparation method of the salt-increasing and reducing-salt system provided by the invention is simple to operate and easy to manufacture, and can effectively promote the application of the salt-increasing and reducing-salt system in foods or condiments.

[0056] According to the fourth aspect of the present invention, the present invention provides the application of the above salt-increasing and salt-reducing system in seasoning or food.

[0057] Using the salt-increasing ...

Embodiment 1-10

[0064] Embodiments 1-10 respectively provide a salt-increasing and salt-reducing system, which are mainly composed of pepper oleoresin and salt, wherein, the content of pepper oleoresin in embodiments 1-10 is 0.02g / L, and the salt content is respectively 6g / L, 6.55g / L, 10.49g / L, 16.78g / L, 26.84g / L, 42.95g / L, 68.72g / L, 109.95g / L, 175.92g / L and 180g / L.

Embodiment 11-20

[0066] Examples 11-20 respectively provide a salt-increasing and salt-reducing system, which are mainly composed of Zanthoxylum bungeanum oleoresin and salt, wherein, the content of Zanthoxylum bungeanum oleoresin in Examples 11-20 is 0.05g / L, and the content of table salt is respectively 6g / L, 6.55g / L, 10.49g / L, 16.78g / L, 26.84g / L, 42.95g / L, 68.72g / L, 109.95g / L, 175.92g / L and 180g / L.

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Abstract

The invention provides applications of zanthoxylum oil resin in a salty taste-increasing and salt-reducing system, the salty taste-increasing and salt-reducing system, a preparation method and applications of the salty taste-increasing and salt-reducing system, and a condiment and food, and relates to the technical field of condiments. The salty taste-increasing and salt-reducing system includes the zanthoxylum oil resin and salt, the content of the zanthoxylum oil resin is 0.02-10 g / L, and the content of the salt is 6-180 g / L. Through the addition of the zanthoxylum oil resin with specific content in the salty taste-increasing and salt-reducing system and the interaction of the zanthoxylum oil resin and the salt, the purpose of reducing the adding amount of the salt but keeping the intensity of salty taste unchanged or even enhanced can be achieved, so that consumers can enjoy delicious food and ensure nutrition and health, and theoretical reference can be provided for the goal, appealed by the World Health Organization (WHO), of reducing the salt intake of global population by 30% in 2025.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to the application of pepper oleoresin in a salt-increasing and salt-reducing system, the salt-increasing and salt-reducing system, its preparation method and application, seasoning and food. Background technique [0002] There are health risks in dietary salt, and salt reduction has become a major concern for public health and nutritional health. Numerous studies have shown a clear dose-effect relationship between salt intake and blood pressure. The World Health Organization (WTO) recommends that the daily salt intake for adults is 5g, but the daily salt intake worldwide exceeds the standard (US: 8.2-9.4g, UK: 9.4g, Asia: 12g). Therefore, research on food salt reduction is a hot topic related to human nutrition and health. [0003] At present, there are three main types of salt reduction strategies: adjusting cognitive mechanisms (dietary salt restriction method, decreasing sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00
CPCA23L27/10A23L27/88
Inventor 张璐璐赵镭史波林汪厚银钟葵刘龙云崔莹何天鹏谢苒
Owner CHINA NAT INST OF STANDARDIZATION
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