Salt-reduced effervescent tablet, substituted salt extract and application

An extract and salt soaking technology, applied in application, food science, food forming and other directions, can solve the problems of slow dispersion, less salty taste, limiting the salt-reducing effect of yeast extract, etc. Strong taste perception effect

Pending Publication Date: 2022-07-15
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The composition of yeast extract is complex. Although yeast extract has a certain salty taste, it also has a variety of tastes, such as sauce aroma, salty taste, sweet taste, etc. These various tastes interact to make the perception of salty taste change. It is not so strong, which limits the salt reduction effect of yeast extract. How to choose a ...

Method used

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  • Salt-reduced effervescent tablet, substituted salt extract and application

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0039] A salt-substituting extract is prepared by the following method:

[0040] Disperse 40g of yeast extract (Umami flavor yeast extract KU012) with 200mL of 10wt% ethanol aqueous solution, extract under the ultrasonic of 240W, and then intercept the components with molecular weight below 1kDa under the nitrogen pressure of 0.20MPa. The fractions were freeze-dried at 90 °C for 73 h to obtain a salt-substituting extract.

preparation example 2

[0042] A salt-substituting extract is prepared by the following method:

[0043] Disperse 60g of yeast extract (Umami flavor yeast extract KU012) with 200mL of 9wt% ethanol aqueous solution, extract under the ultrasonic of 280W, and then intercept the components with molecular weight below 1kDa under the nitrogen pressure of 0.15MPa. After lyophilization of the fractions at -85°C for 75h, a salt substitute extract was obtained.

preparation example 3

[0045] A salt-substituting extract is prepared by the following method:

[0046] Disperse 50g of yeast extract (Umami flavor yeast extract KU012) with 200mL of 8wt% ethanol aqueous solution, extract under the ultrasonic of 220W, and then intercept the components with molecular weight below 1kDa under the nitrogen pressure of 0.25MPa. The fractions were freeze-dried at -95 °C for 70 h to obtain a salt-substituting extract.

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Abstract

The invention relates to a salt-reduced effervescent tablet, a salt substitute extract and application. The invention relates to a salt-reduced effervescent tablet, which comprises the following components in percentage by weight: 0.03 to 0.1 g of substituted salt extract, 0.01 to 0.02 g of malic acid, 0.02 to 0.03 g of sodium bicarbonate, 0.02 to 0.03 g of citric acid and 0.35 to 0.4 g of sodium chloride, and the total mass of the salt-reduced effervescent tablet is 0.5 g. The yeast extract is extracted with ethanol, so that the salty taste of the extract is more perceived, and the extract can replace more sodium chloride.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a salt-reduced effervescent tablet, a salt-substituting extract and use thereof. Background technique [0002] Table salt is one of the most common condiments in daily life. As an important food processing raw material, it can improve the flavor of food and prolong the shelf life of food. But long-term excessive intake of salt can lead to high blood pressure and increase the risk of cardiovascular disease. [0003] The development of salt substitutes with salty taste can reduce the intake of salt without affecting the taste. CN110506923A discloses a potassium-free and sodium-reduced granulated edible salt, which utilizes yeast extract to achieve the salt-reduction effect. CN111317120A discloses an umami low-sodium salt, which also uses yeast extract to achieve the effect of reducing salt. [0004] The composition of yeast extract is complex. Although yeast extra...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L31/15A23L29/00A23P10/28
CPCA23L27/40A23L31/15A23L27/45A23L29/035A23L29/015A23P10/28A23V2002/00A23V2200/16A23V2250/032A23V2250/044A23V2250/218A23V2300/14A23V2300/10
Inventor 张玉玉孙宝国蒲丹丹陕怡萌
Owner ANGELYEAST CO LTD
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