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Composite seasoning salt and preparation method thereof

A seasoning salt and umami technology, which is applied in the field of compound seasoning salt and its preparation, can solve the problems of affecting the taste of seasoning salt, easy caking of products, moisture regain, etc., achieve good formability and solubility, improve anti-caking ability and stability Sex, salty pure effect

Pending Publication Date: 2022-07-01
GUANGDONG HAITIAN INNOVATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the application of yeast extract in reducing sodium and salt is a relatively common technical means, but the yeasty taste of yeast extract itself covers the salty taste of table salt, which not only fails to achieve the goal of "reducing salt without reducing salt", but will Affect the taste of seasoning salt
In addition, the protein content in additives such as yeast extract is high, which can easily cause serious moisture resurgence and cause the product to agglomerate easily

Method used

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  • Composite seasoning salt and preparation method thereof
  • Composite seasoning salt and preparation method thereof
  • Composite seasoning salt and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0046] The present invention also provides the preparation method of compound seasoning salt, and the preparation of its main component comprises the following steps:

[0047] According to the composition of the first coating, each material is mixed and dissolved in water to prepare a first coating solution;

[0048] According to the composition of the second coating, each material is mixed and dissolved in water to prepare a second coating liquid;

[0049] Use the first coating liquid to coat the edible salt for the first time, and dry it to form a first coating; use the second coating liquid to perform a second coating on the surface of the first coating coat and dry to form a second coat.

[0050] In one example, the edible salt was dried prior to the first coating. Further, the step of drying treatment includes: taking edible salt, heating and stirring for 5min-6min with medium and small fire (for example, the power is 400W~1400W, the temperature is 60℃~120℃) to evaporat...

Embodiment 1

[0060] The present implementation provides a compound seasoning salt, its formula and preparation process (see the process flow diagram, see figure 1 )as follows:

[0061] 1. Recipe

[0062] (1) Substrate and feed liquid formula:

[0063] 1.1 Substrate: edible salt (100%).

[0064] 1.2 Feed liquid 1 (for primary coating) (by weight): 7.0 parts of brewed soy sauce, 10 parts of kelp juice, 5.0 parts of water, 3.0 parts of fermented vinegar, 1.0 parts of yeast extract, 1.0 parts of bonito extract part, 1.0 part of scallop extract, 1.0 part of soybean extract.

[0065] 1.3 Feed liquid 2 (for secondary coating) (by weight): 65 parts of water, 22 parts of edible salt, 10.0 parts of trehalose, 3.0 parts of maltodextrin, and 1.5 parts of gum arabic.

[0066] (3) The weight ratio of the bottom material liquid (in parts by weight): substrate: material liquid 1: material liquid 2=6:3:4.

[0067] (3) Finished product formula: add 0.6% tricalcium phosphate to the sample prepared from ...

Embodiment 2

[0079] This example is an investigation of the influence of the ratio of each material in the compound seasoning salt on the performance.

[0080] The compound seasoning salts of Examples 2 to 3 and Comparative Examples 1 to 5 were prepared according to the same formula and preparation as in Example 1, and the main differences were shown in Tables 2 to 3 below:

[0081] Table 2

[0082]

[0083] table 3

[0084]

[0085]

[0086] The composite seasoning salts of Examples 1 to 3 and Comparative Examples 1 to 5 were tested for their performance from the aspects of coating uniformity, formability and solubility, and the results are shown in Table 4.

[0087] Table 4

[0088]

[0089] As can be seen from Table 4, the composite seasoning salt coating uniformity, formability and solubility in water prepared by the method of the present invention all have significant advantages.

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Abstract

The invention relates to composite seasoning salt and a preparation method thereof. The main components of the compound seasoning salt comprise an inner core as well as a first coating and a second coating which are sequentially coated on the surface of the inner core, the inner core is edible salt; the first coating is prepared from a natural umami extract, a sour material and an amino acid fermentation product in a mass ratio of (10-18): (2-4): (6-9); the second coating comprises edible salt, trehalose, maltodextrin and Arabic gum in a mass ratio of (20-25): (6-15): (2-5): (1-3). The composite seasoning salt can realize the purpose of reducing salt without reducing salty, and has the advantages of natural freshness increase, pure flavor, good fluidity and no caking.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a compound seasoning salt and a preparation method thereof. Background technique [0002] Edible salt (sodium chloride) is not only an essential basic condiment, the king of all flavors, but also an essential nutrient to ensure the normal metabolism of the human body. However, studies have shown that long-term intake of excessive sodium chloride can easily lead to chronic diseases such as high blood pressure, kidney disease, osteoporosis, and digestive system diseases. Therefore, action to reduce salt is imperative. [0003] The traditional methods for salt reduction mainly include direct salt reduction method (stepwise reduction), optimized physical form (hollow salt) method and partial potassium chloride replacement method. [0004] For consumers, the main way of ingesting salt is through food intake. If the amount of salt added is directly reduced, the flavor of the dish...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23P20/18A23L27/30A23L27/10A23L27/20A23L27/24A23L27/21
CPCA23L27/40A23P20/18A23L27/33A23L27/10A23L27/2028A23L27/24A23L27/21A23V2002/00A23V2200/16A23V2200/208A23V2250/2042A23V2250/21A23V2250/218A23V2250/5028A23V2250/5114A23V2250/636A23V2250/202
Inventor 陈哲陈和盛周斌
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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