Salt-reduced effervescent tablet, substituted salt extract and application

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...

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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 suitable extraction process (such as extraction means, extraction solvent, etc.) to extract the salty taste substances is a technical problem that needs to be solved in this field.

[0005] In addition, for salt substitutes, since the matrix is ​​different from the cooking base, the dispersion is slow, which affects the processing speed and taste of the cooking base

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