Liquid food salty taste enhancer based on hydrophilic colloid and preparation method of liquid food salty taste enhancer

Abstract

The invention discloses a liquid food salty taste enhancer based on hydrophilic colloid and a preparation method thereof, and the method comprises six steps of Arabic gum pretreatment, Arabic gum component primary separation, Arabic gum component secondary separation, freeze drying treatment, glycoprotein-glycan powder preparation and plastic packaging. The obtained salty taste enhancer has a high salty taste enhancing effect, and the purposes of enhancing the salty taste strength, reducing the salt content and balancing the food quality can be achieved only through an extremely small adding amount. According to the application, the Arabic gum is taken as a raw material, the components of the Arabic gum are optimized to regulate and control the salty taste enhancing effect, and a novel high-efficiency and low-dosage salty taste perception accelerant which can be used for healthy low-salt food is provided for people.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a liquid food saltiness enhancer based on hydrophilic colloids and its preparation method. Background Technology

[0002] Dietary salt (NaCl) has long been hailed as the "king of taste," playing a crucial role in flavor enhancement and food formulation. Unfortunately, excessive sodium intake is a major dietary health crisis, closely linked to cardiovascular disease and other chronic illnesses. To address this, the WHO has implemented a global salt reduction strategy, aiming to reduce sodium intake by 30% by 2025. Nevertheless, given the central role of saltiness in palatability and consumer acceptance, the challenge lies in reducing sodium content without compromising the perception of saltiness.

[0003] There is a growing focus on salt reduction strategies that enhance the perceived saltiness of food, including salt substitutes, altering the physical form of salt, flavor / saltiness enhancers, and food structure design. However, salt substitutes often result in poor sensory properties and increased production costs. While some novel salt modification technologies can reduce salt content without affecting saltiness, modified salt particles are primarily effective only for adjusting the surface salinity of solid foods. Saltiness enhancers, such as yeast extracts and hydrolyzed proteins, can effectively amplify the perceived saltiness, reduce the amount of salt used, and maintain consumer satisfaction. However, salty peptides, as the current mainstream approach, face production challenges such as complex processes and high industrialization difficulties, highlighting the urgency of developing novel saltiness enhancers. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a liquid food saltiness enhancer based on hydrophilic colloids and its preparation method.

[0005] To achieve the above objectives, the technical solution designed by the present invention is as follows: This invention provides a method for preparing a liquid food saltiness enhancer based on hydrophilic colloids, comprising the following steps: S1. Pretreatment of gum arabic: Dry and sieve gum arabic to obtain refined powder; S2. Separation of gum arabic components: The refined powder is dissolved in water to obtain a gum arabic solution, which is then poured into a primary dialysis bag and sealed. The bag is then placed in distilled water, stirred, and dialyzed to obtain the primary dialysate. S3. Separation of gum arabic components: Pour the primary dialysate into a secondary dialysate bag and seal it. Then place it in distilled water, stir, and dialyze to obtain secondary dialysate and separation solution respectively. S4. Freeze-drying process: Separation of gum arabic components: The secondary dialysate and the separation solution were freeze-dried separately and then sieved to obtain arabinogalactan protein (AGP) and arabinogalactan (AG). S5. Prepare glycoprotein-polysaccharide powder: Combine arabinogalactan protein (AGP) and arabinogalactan (AG), then mix well to obtain a mixed powder; S6. Plastic sealing packaging: After the mixed powder is bagged, it is sterilized and plastic sealed to complete the preparation of the saltiness enhancer for liquid food.

[0006] Further, in step S1, gum arabic is... A.senegal or A.seyal .

[0007] Furthermore, in step S1, the drying temperature is 30-40℃, and the sieve mesh size is 100-120 mesh.

[0008] Furthermore, in step S2, The mass fraction of the gum arabic solution is 10~15wt%.

[0009] Furthermore, in step S2, The primary dialysis bag has a specification of 50-100 kDa, and the dialysis temperature is 0-4 ℃.

[0010] Furthermore, in step S3, The secondary dialysis bag has a capacity of 1000 kDa, and the dialysis temperature is 0~4 ℃.

[0011] Furthermore, in step S4, the mesh size of the sieve is 100-120 mesh.

[0012] Furthermore, in step S5, the mass ratio of arabinogalactan protein (AGP) to arabinogalactan (AG) is 1:2 to 2:1.

[0013] Furthermore, in step S5, the mass ratio of arabinogalactan protein (AGP) to arabinogalactan (AG) is 1:1.

[0014] The present invention also provides a hydrophilic colloidal saltiness enhancer prepared by the above method.

[0015] The beneficial effects of this invention are: 1. The salt reduction technology of this invention is green and hygienic in its preparation process, simple and easy to operate, and can be mass-produced industrially. The saltiness enhancer prepared by this method has a high saltiness enhancement effect. It can enhance the saltiness intensity and reduce the salt content while balancing the quality of food with only a very small amount of addition. It can be applied to various healthy low-salt foods, especially liquid seasoning foods.

[0016] 2. The technological breakthrough of this invention lies in the fact that this type of saltiness enhancer based on hydrophilic colloids can enhance saltiness perception by regulating the transport of sodium in the mucin layer, thereby reducing sodium intake. Compared with salt particle modification technology, this invention is applicable to a wide range of food systems containing solid, semi-solid, and even liquid seasonings; compared with salt replacement technology, this invention can balance consumers' needs for low-salt diets and sensory quality; compared with salty peptide technology, this invention can meet the needs of plant-based diets, has a simple process, is green and hygienic, and is more suitable for large-scale industrial production. Attached Figure Description

[0017] Figure 1 For the hydrodynamic diameter (R) of different solutions h A schematic diagram of ζ-potential; Figure 2 A schematic diagram of electronic tongue salinity scoring for different NaCl solutions in water and artificial saliva; Figure 3 This is a schematic diagram showing the contact angles of NaCl solutions containing different AGP-AG on a disk of mucin powder; Figure 4 The adhesion work of NaCl solutions containing different AGP-AG on the mucin interface layer ( W ad / therm A schematic diagram of ( ); Figure 5 Schematic diagram of the dynamic diffusion (a) and diffusion rate (b) of sodium ions in the mucin layer in different AGP-AG mixtures. Detailed Implementation

[0018] The present invention will now be described in further detail with reference to specific embodiments, so that those skilled in the art can understand it.

[0019] Example 1 The preparation method of liquid food saltiness enhancer 1 based on hydrophilic colloid includes the following steps: S1, for gum arabic A.senegal The powder is dried at 30-40℃ and sieved (100-120 mesh) to obtain refined powder. S2. Dissolve the refined powder in water to obtain a 10% gum arabic solution, pour it into a 100kDa primary dialysis bag and seal it. Then place it in distilled water and stir and dialyze at a temperature of 0~4℃ to obtain the primary dialysate. S3. Then pour the primary dialysate into a secondary dialysate bag with a specification of 1000kDa and seal it. Then place it in distilled water and stir and dialyze at a temperature of 0~4℃ to obtain secondary dialysate and separation solution respectively. S4. The secondary dialysis solution and the separation solution are freeze-dried separately and then sieved (100-120 mesh) to obtain arabinogalactan protein (AGP) and arabinogalactan (AG). S5. Mix arabinogalactan protein (AGP) and arabinogalactan (AG) at a mass ratio of 1:2, then mix well to obtain a mixed powder. S6. After the mixed powder is bagged, it is sterilized and sealed in plastic to complete the preparation of liquid food saltiness enhancer 1, and stored frozen at 0 ℃.

[0020] Example 2 The preparation method of the liquid food saltiness enhancer 2 prepared in this embodiment is basically the same as that in Example 1: the difference is that: The arabinogalactan protein (AGP) and arabinogalactan (AG) were mixed in a mass ratio of 1:1.

[0021] Example 3 The preparation method of the liquid food saltiness enhancer 3 prepared in this embodiment is basically the same as that in Example 1: the difference is that: The ratio of arabinogalactan protein (AGP) to arabinogalactan (AG) is 2:1 by mass.

[0022] The performance of the above-mentioned different saltiness enhancers 1-3 in liquid foods was tested. 1. Sample preparation Enhancers 1-3, arabinogalactan protein (AGP), arabinogalactan (AG), and gum arabic (GA) were dissolved in water to obtain sample solutions with a mass fraction of 0.3 wt%.

[0023] 2. Dynamic Light Scattering (DLS) Test Measurement method: The above-mentioned solutions of reinforcing agents 1-3, AGP solution, AG solution, and GA solution were placed in a 1cm × 1cm particle size cell and a Malvern potential cell, respectively. The hydrodynamic diameter (Ri) was measured at 25℃ using dynamic light scattering technology. hThe refractive indices of GA and water are 1.400 and 1.3330, respectively. R0 was acquired using the Dispersion Techniques (DTS) software via the cumulant method and the Stokes-Einstein equation. h data.

[0024] like Figure 1 As shown: The increase of AGP in enhancers 1-3 leads to R h The significant reduction indicates a conformational shift of enhancers 1-3 from large spheres to small aggregates, resulting in structures that easily penetrate the mucin network and accelerate the transport of Na+. + Diffusion in the salivary layer. Simultaneously, with the increase of the AGP:AG ratio in enhancers 1-3, the absolute value of the enhancer's zeta potential increases. This may be because AGP contains more polar groups, making it easier to dissociate into negatively charged ions (e.g., -COO). - The aggregation process can also expose charged sugar residues and amino acid moieties, further amplifying the surface negative charge density. This embodiment facilitates the unfolding of this type of colloidal chain conformation, while enhancing its Na+ content. + Load capacity, thereby promoting Na + Transport to salty taste receptors to enhance salty taste perception.

[0025] 3. Electronic tongue analysis test Test Method: Electronic tongue detection was performed using ultrapure water and artificial saliva systems. 0.3 wt% sample (enhancers 1-3, AGP, AG, and GA) and 50 mM NaCl were added to both systems. After activation and calibration of the electronic tongue, 100 mL of sample / ultrapure water solution and sample / artificial saliva solution were added to 150 mL test cups respectively. The single sampling time was 120 s. Data acquisition was performed at room temperature (25℃) with an acquisition cycle of 1 time / s. Each sample was repeated seven times.

[0026] From the appendix Figure 2 It can be visually demonstrated that in the aqueous system, the saltiness fraction steadily increases with the increase of AGP:AG in enhancers 1-3. This may be due to the highly branched AGP dispersion carrying Na. + This expands the contact area and quantity between sodium and the sensor, ensuring more thorough saltiness recognition. Oral simulation (artificial saliva system) shows that when the AGP:AG ratio in enhancer 2 reaches 1:1, the prepared saltiness enhancer effectively enhances the saltiness score of NaCl solution, increasing the saltiness intensity by approximately two times. However, when there is an excess of AGP in the enhancer, the saltiness score decreases. This dual effect may be due to the interaction between water and the artificial saliva system. +The differences in diffusion behavior are mainly caused by mucins. This indicates that the enhancer can improve the perception of saltiness while reducing the amount of salt used, and the lower dosage can still ensure better food quality, which is in line with the Healthy China initiative and the policy of low-salt healthy diet.

[0027] 4. Contact angle (θ) and adhesion work (W) ad / therm Determination of ) Test Method: Optical contact angle measurement was used to simulate the penetration of different samples into the mucin layer. A drop (3 μL) of a 0.3 wt% sample solution containing 50 mM NaCl (enhancer 1-3 solution, AGP solution, AG solution, and GA solution) was dropped onto the surface of a mucin powder disk using a high-precision syringe. The droplet profile image was recorded using a high-speed camera, and the Laplace-Young equation was numerically solved and fitted. Each sample was measured three times. The driving force for adhesion and wetting is called the work of adhesion (…). W ad / therm ), calculated using the following formula: in, γL The surface tension of the sample solution in contact with air. θ Contact angle, W ad / therm For adhesion work like Figure 3 As shown, the contact angle of NaCl solution containing AG is smaller than that of pure NaCl solution, and then gradually decreases with the addition of AGP in the enhancer, reaching a minimum in enhancer 2 when the AGP:AG ratio is 1:1. However, with excess AGP, the trend begins to increase in the opposite direction. This biphasic behavior may be attributed to the fact that AGP is rich in more polar groups (e.g., -OH, -COOH, -NH2), and the -COOH group is easily deprotonated to -COO. - AGP forms ion bridges or hydrogen bonds to promote the hydration of mucin discs, thereby further reducing the contact angle. When AGP is in excess, the interfacial layer changes from hydrophilic to hydrophobic, which is the reason for the increase in contact angle. This indicates that AGP plays a dominant role in regulating the saltiness enhancement effect, while enhancer 2 can effectively promote the initial adhesion and rapid penetration of NaCl solution on the mucin surface, ensuring that the taste buds obtain a more sustained and intense saltiness perception.

[0028] like Figure 4 As shown: At low ratios, although wettability increases simultaneously (lower contact angle), the saltiness enhancers prepared in Examples 1-3 exhibit low adhesion work (W) due to the rapid decrease in surface tension. ad / thermThe concentration of AGP continues to decrease until it reaches a minimum; when it exceeds a critical value (1:1), excess AGP forms aggregates within the droplet, increasing surface tension and exposing more hydrophobic groups, thereby driving W... ad / therm The increase further illustrates that this enhancer helps NaCl-containing droplets wet and diffuse on the tongue surface, thereby promoting the absorption of NaCl in the oral cavity. + It migrates to taste bud cells, and enhancer 2 is even more effective.

[0029] 5. Sodium diffusion in artificial saliva Accurate monitoring of Na using the Transwell® system + Diffusion. 100 μL of artificial saliva (containing 1.0 wt% mucin) was spread evenly in the Snapwell® donor chamber. Then, 0.5 mL of NaCl-sample-artificial saliva solution (50 mM NaCl, 0.3 wt% enhancers 1–3, AGP, AG, and GA samples) was added dropwise to the artificial saliva layer containing mucin, and then placed in a recipient chamber containing 1.5 mL of artificial saliva. After the Transwell® system was maintained at 37°C for different times (0, 5, 10, 15, 20, 25, 30 min), a portion of the sample was extracted from the recipient chamber, and the Na+ concentration in the artificial saliva was measured using a sodium ion meter. + The increase in concentration.

[0030] like Figure 5 As shown: The saltiness enhancer prepared in the examples can effectively promote Na+ flavor enhancement. + The diffusion rate increases, but slows down with an excess of AGP. This trend reflects the results of electronic tongues in artificial saliva systems, indicating that Na+... + There is a strong correlation between diffusion kinetics and sensory results. Rapid diffusion can be primarily attributed to the mucosal permeability of AGP, which promotes sodium ion transport, indicating that the enhancer can accelerate sodium diffusion. + By penetrating the mucin barrier and thus reaching taste receptors more effectively, its "acacia flower-shaped" structure can better competitively bind to partially disintegrating mucin networks, accompanied by pore expansion, thereby reducing susceptibility to Na+. + Physical barriers to transport. At the same time, the reinforcing agent contains a large number of anionic groups, which can provide strong sodium loading capacity.

[0031] In summary, during the preparation of low-dose, high-efficiency saltiness enhancers using this method, adding enhancers to the NaCl solution consistently improves the perceived saltiness intensity. Furthermore, as the proportion of AGP gradually increases, the sodium affinity of the saltiness enhancer gradually strengthens, while simultaneously promoting the absorption of NaCl. + Initial adhesion and rapid diffusion in the mucin layer. When the AGP:AG ratio in enhancer 2 reaches 1:1, this combined effect can enhance Na... +Sodium ions are delivered to salt receptors more quickly and efficiently to optimize the saltiness-enhancing effect. However, excessive AGP may become overly cross-linked with mucins, hindering ion migration and thus reducing sodium ion utilization and saltiness. Therefore, balancing the disruption and reintegration of mucins is crucial for optimizing sodium transport and sensory responses.

[0032] All other parts not described in detail are existing technologies. Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing a salty flavor enhancer for liquid food based on hydrophilic colloids, characterized in that: Includes the following steps: S1. Dry and sieve the gum arabic to obtain a refined powder; S2. Dissolve the refined powder in water to obtain a gum arabic solution, pour it into a primary dialysis bag and seal it. Then place it in distilled water, stir and dialyze to obtain the primary dialysate. S3. Pour the primary dialysis solution into the secondary dialysis bag and seal it. Then place it in distilled water, stir and dialyze to obtain the secondary dialysis solution and the separation solution. S4. The secondary dialysis solution and the separation solution were freeze-dried and sieved to obtain arabinogalactan protein and arabinogalactan. S5. Combine arabinogalactan protein and arabinogalactan, then mix well to obtain a mixed powder; S6. After the mixed powder is bagged, it is sterilized and sealed in plastic to complete the preparation of the salty flavor enhancer for liquid food.

2. The preparation method according to claim 1, characterized in that: In step S1, gum arabic is... A.senegal or A.seyal .

3. The preparation method according to claim 1, characterized in that: In step S1, the drying temperature is 30-40℃ and the sieve mesh size is 100-120 mesh.

4. The preparation method according to claim 1, characterized in that: In step S2 The mass fraction of the gum arabic solution is 10~15wt%.

5. The preparation method according to claim 1, characterized in that: In step S2 The primary dialysis bag has a specification of 50-100 kDa, and the dialysis temperature is 0~4℃.

6. The preparation method according to claim 1, characterized in that: In step S3 The secondary dialysis bag has a capacity of 1000 kDa, and the dialysis temperature is 0~4 ℃.

7. The method for preparing the saltiness enhancer according to claim 1, characterized in that, In step S4, the mesh size of the sieve is 100~120 mesh.

8. The method for preparing the saltiness enhancer according to claim 1, characterized in that, In step S5, the mass ratio of arabinogalactan protein to arabinogalactan is 1:2 to 2:

1.

9. The method for preparing the saltiness enhancer according to claim 8, characterized in that, In step S5, the mass ratio of arabinogalactan protein to arabinogalactan is 1:

1.

10. A hydrophilic colloidal saltiness enhancer prepared by the method according to any one of claims 1-7.

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