Salt-reducing effervescent tablet, salt-substitute extract and use thereof

Abstract

The present invention relates to a salt-reducing effervescent tablet, a salt-replacing extract and a use thereof. A salt-reducing effervescent tablet comprises the following components by weight percentage: 0.03-0.1g of a salt-replacing extract, 0.01-0.02g of malic acid, 0.02-0.03g of sodium bicarbonate, 0.02-0.03g of citric acid and 0.35-0.4g of sodium chloride, and the total weight of the salt-reducing effervescent tablet is 0.5g. The present application uses ethanol to extract yeast extract, and the extract has a stronger salty taste perception and 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-reducing effervescent tablet, a salt-substitute extract and uses thereof. Background Art

[0002] Salt is one of the most common condiments in daily life. As an important raw material for food processing, it can improve the flavor of food and extend the shelf life of food. However, 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 uses yeast extract to achieve the salt reduction effect. CN111317120A discloses a umami low-sodium salt, which also uses yeast extract to achieve the salt reduction effect.

[0004] Yeast extract has a complex composition. Although yeast extract has a certain salty taste, it also has multiple flavors, such as sauce flavor, salty taste, sweetness, etc. These multiple flavors interact with each other, making the perception of saltiness less intense, limiting the salt-reducing effect of yeast extract. How to choose a suitable extraction process (such as extraction means, extraction solvent, etc.) to extract the salty flavoring 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, it disperses slowly, which affects the processing speed and taste of the cooking base. Therefore, how to increase the contact between the salt substitute and the cooking base is also a problem that needs to be solved in this field. Summary of the invention

[0006] In view of the deficiencies of the prior art, one of the purposes of the present invention is to provide a salt-reducing effervescent tablet, which comprises the following components by weight percentage:

[0007] 0.03-0.1g salt substitute extract, 0.01-0.02g malic acid, 0.02-0.03g sodium bicarbonate, 0.02-0.03g citric acid and 0.35-0.4g sodium chloride, the total mass of the salt-reduced effervescent tablet is 0.5g;

[0008] The salt substitute extract is prepared by the following method:

[0009] The yeast extract was extracted with ethanol aqueous solution under ultrasound, and the components with molecular weight below 1 kDa were cut off and freeze-dried to obtain the salt-substitute extract.

[0010] The yeast extract is extracted with ethanol water, and the components with a molecular weight of less than 1 kDa are intercepted to obtain a salt substitute extract with a more obvious salty taste perception; at the same time, the salty taste perception is further enhanced by adding malic acid; that is, under the condition of the same salty taste perception, the amount of sodium chloride used is lower. In addition, the present application can improve the contact between the salt substitute extract, malic acid, citric acid and sodium bicarbonate and prepare an effervescent tablet by mixing the salt substitute extract, malic acid, citric acid and sodium bicarbonate.

[0011] In addition, ultrasonic extraction of yeast extract with ethanol can make the extract more salty and replace more sodium chloride, while retaining non-salty substances in the original solution without being extracted.

[0012] Preferably, the ethanol concentration in the ethanol aqueous solution is 8-12wt%, for example 8.5wt%, 9wt%, 9.5wt%, 10wt%, 10.5wt%, 11wt%, 11.5wt%, etc., preferably 9-11wt%.

[0013] Regarding the ethanol-water solution for extraction, although ethanol is an organic solvent recognized in the art as being able to be used as an extractant, in the present application, the higher the ethanol content, the better. Too high an ethanol content will cause unpleasant odors to be extracted, and a lower ethanol content will weaken the perception of saltiness.

[0014] Preferably, extracting the yeast extract with an ethanol aqueous solution comprises dispersing 10-30 g of yeast extract in 100 mL of ethanol aqueous solution, for example, adding 12 g, 15 g, 17 g, 19 g, 22 g, 25 g, 27 g or 29 g of yeast extract per 100 mL of ethanol aqueous solution.

[0015] Preferably, the extraction temperature is 28-35°C, the extraction time is 8-12 min; and the ultrasonic power is 220-280W.

[0016] A dispersion concentration of 10 to 30 g / L can allow a higher extraction rate of salty substances in yeast extract.

[0017] Appropriate extraction temperature, extraction time and ultrasonic power can improve the extraction rate of salty taste sensitizers.

[0018] Preferably, the yeast extract comprises Umami flavor yeast extract KU012.

[0019] Preferably, the nitrogen pressure for cutting off components with a molecular weight below 1 kDa is 0.15 to 0.25 MPa.

[0020] A nitrogen pressure of 0.15 to 0.25 MPa can improve the interception efficiency.

[0021] Preferably, the freeze-drying temperature is -85 to -95°C and the time is 70 to 75 hours.

[0022] As a preferred technical solution, the salt-reducing effervescent tablet is prepared by the following method:

[0023] After uniformly mixing the salt substitute extract, malic acid, sodium bicarbonate, citric acid and sodium chloride, spray 0.015-0.03 g of water, put it into a tablet press, and press it into tablets. After drying, a molded tablet is obtained.

[0024] The second purpose of the present application is to provide a salt substitute extract, which is prepared by the following method:

[0025] The yeast extract was extracted with ethanol aqueous solution under ultrasound, and the components with molecular weight below 1 kDa were cut off and freeze-dried to obtain the salt-substitute extract.

[0026] Preferably, the ethanol concentration in the ethanol aqueous solution is 7-11 wt %.

[0027] Preferably, during the extraction process, 10 to 30 g of yeast extract is extracted per 100 mL of ethanol aqueous solution.

[0028] Preferably, the extraction temperature is 28-35°C, the extraction time is 8-12 min; and the ultrasonic power is 220-280W.

[0029] Preferably, the yeast extract comprises Umami flavor yeast extract KU012.

[0030] Preferably, the nitrogen pressure for cutting off components with a molecular weight below 1 kDa is 0.15 to 0.25 MPa.

[0031] Preferably, the freeze-drying temperature is -85 to -95°C and the time is 70 to 75 hours.

[0032] The third purpose of the present application is to provide a use of the salt substitute extract as described in the second purpose, wherein the salt substitute extract is used as a salty additive for instant noodles, a salty additive for meat products, a salty additive for puffed and snack foods, and a salty additive for quick-frozen foods.

[0033] Compared with the prior art, this application has the following beneficial effects:

[0034] (1) The present application uses ethanol to extract yeast extract, and the extract has a stronger salty taste and can replace more sodium chloride.

[0035] (2) The present application prepares an effervescent tablet by mixing the salt substitute extract, malic acid, citric acid and sodium bicarbonate, thereby increasing the contact between the effervescent tablet and the cooking substrate. DETAILED DESCRIPTION

[0036] The technical solution of the present invention is further explained below in conjunction with specific implementation methods. However, it should be noted that the specific implementation methods are only a specific implementation and explanation of the essence of the technical solution of the present invention, and should not be understood as a limitation on the protection scope of the present invention.

[0037] The reagents and instruments used in the examples can all be purchased from commercial products, and the detection methods are conventional methods well known in the art.

[0038] Preparation Example 1

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

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

[0041] Preparation Example 2

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

[0043] 60 g of yeast extract (Umami flavor yeast extract KU012) was dispersed in 200 mL of 9 wt% ethanol aqueous solution, extracted under 280 W of ultrasound, and then the components with a molecular weight below 1 kDa were cut under a nitrogen pressure of 0.15 MPa. The cut components were freeze-dried at -85°C for 75 h to obtain a salt substitute extract.

[0044] Preparation Example 3

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

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

[0047] Example 4

[0048] A salt substitute extract is prepared by the following method:

[0049] 40 g of yeast extract (Umami flavor yeast extract KU012) was dispersed in 200 mL of 11 wt% ethanol aqueous solution, extracted under 250 W ultrasound, and then the components with a molecular weight below 1 kDa were cut off under a nitrogen pressure of 0.20 MPa. The cut components were freeze-dried at -90°C for 73 h to obtain a salt substitute extract.

[0050] Preparation Example 5

[0051] A salt substitute extract is prepared by the following method:

[0052] 40 g of yeast extract (Umami yeast extract KU012) was dispersed in 200 mL of a 15 wt% ethanol aqueous solution, and extracted under 250 W of ultrasound. Then, components with a molecular weight below 1 kDa were cut off under a nitrogen pressure of 0.20 MPa. The cut components were freeze-dried at -90°C for 73 h to obtain a salt substitute extract.

[0053] Preparation Example 6

[0054] A salt substitute extract is prepared by the following method:

[0055] 40 g of yeast extract (Umami yeast extract KU012) was dispersed in 200 mL of a 10 wt% ethanol aqueous solution, extracted under 250 W ultrasound, and then the components with a molecular weight below 5 kDa were cut off under a nitrogen pressure of 0.20 MPa. The cut components were freeze-dried at -90°C for 73 h to obtain a salt substitute extract.

[0056] Preparation Example 7

[0057] A salt substitute extract is prepared by the following method:

[0058] 80 g of yeast extract (Umami flavor yeast extract KU012) was dispersed in 200 mL of a 10 wt% ethanol aqueous solution, extracted under 240 W ultrasound, and then the components with a molecular weight below 1 kDa were cut off under a nitrogen pressure of 0.20 MPa. The cut components were freeze-dried at -90°C for 73 h to obtain a salt substitute extract.

[0059] Preparation Example 8

[0060] A salt substitute extract is prepared by the following method:

[0061] 100 g of yeast extract (Umami yeast extract KU012) was dispersed in 200 mL of a 10 wt% ethanol aqueous solution, extracted under 250 W ultrasound, and then the components with a molecular weight below 1 kDa were cut off under a nitrogen pressure of 0.20 MPa. The cut components were freeze-dried at -90°C for 73 h to obtain a salt substitute extract.

[0062] Comparative Preparation Example 1

[0063] A salt substitute extract, which extracts yeast using a Flash extractor, specifically comprises the following steps:

[0064] 40 g of yeast extract (Umami flavor yeast extract KU012) was dispersed in 200 mL of 10 wt% ethanol aqueous solution, and flash extraction was performed at a voltage of 50 V. Then, components with a molecular weight below 1 kDa were cut off at a nitrogen pressure of 0.20 MPa. The cut components were freeze-dried at -90°C for 73 h to obtain a salt substitute extract.

[0065] Performance test 1:

[0066] (1) Sensory evaluation: A sensory evaluation panel (consisting of 10 members (5 males and 5 females, aged 22-29) from the salty flavor team of Beijing Technology and Business University with more than 2 years of sensory evaluation experience) conducted the sensory evaluation in a sensory evaluation room at a temperature of 23±2°C and a humidity of 55%.

[0067] The salt substitute extract was mixed with sodium chloride at a mass ratio of 95:5, 90:10, 85:15 and 80:20, and the mixture was dispersed in a ratio of 0.6g of the mixture per 100mL of water to obtain sensory evaluation samples of 5%, 10%, 15% and 20% of the salt substitute; then 50mL glass beakers were randomly numbered, and 30mL of each sample was taken and placed in the beakers and delivered to the evaluation team members. The evaluators were required to take a sip of the sample, keep it in the mouth for 10s and then spit it out, and then score the intensity of each salty attribute according to the taste perception evaluation criteria. In order to avoid taste fatigue and interference effects between samples, the team members were required to rinse their mouths with 50-60mL of drinking water and rest for 5min between evaluating two different samples. The evaluators were not allowed to eat, drink or smoke within 1h before the start of the sensory evaluation.

[0068] Evaluation description: Sort by saltiness (1 = saltiest, followed by 2, 3, 4, 5, 6, 7, 8, 9), and add up the rank sum according to the order. The smallest rank sum indicates a stronger substitution ability, and the larger the rank sum indicates a weaker substitution ability. The test results are shown in Table 1.

[0069] Table 1

[0070] Examples Rank Sum Examples Rank Sum Preparation Example 1 21 Preparation Example 5 57 Preparation Example 2 36 Preparation Example 6 57 Preparation Example 3 33 Preparation Example 7 53 Preparation Example 4 39 Preparation Example 8 66 Comparative Preparation Example 1 88

[0071] Examples 1 to 8 and Comparative Example 1

[0072] A salt-reducing effervescent tablet is prepared by the following method:

[0073] After uniformly mixing 0.06 g of the salt substitute extract provided in the preparation example, 0.01 g of malic acid, 0.02 g of sodium bicarbonate, 0.02 g of citric acid and 0.39 g of sodium chloride, spray 0.02 g of water, put it into a tablet press, and press it into tablets. After drying, a molded tablet is obtained.

[0074] Example 1 uses the salt substitute extract provided in Preparation Example 1; Example 2 uses the salt substitute extract provided in Preparation Example 2; Example 3 uses the salt substitute extract provided in Preparation Example 3; Example 4 uses the salt substitute extract provided in Preparation Example 4; Example 5 uses the salt substitute extract provided in Preparation Example 5; Example 6 uses the salt substitute extract provided in Preparation Example 6; Example 7 uses the salt substitute extract provided in Preparation Example 7; Example 8 uses the salt substitute extract provided in Preparation Example 8; Comparative Example 1 uses the salt substitute extract provided in Comparative Preparation Example 1.

[0075] Example 9

[0076] A salt-reducing effervescent tablet is prepared by the following method:

[0077] 0.03 g of the salt substitute extract provided in Preparation Example 1, 0.02 g of malic acid, 0.03 g of sodium bicarbonate, 0.03 g of citric acid and 0.39 g of sodium chloride were mixed evenly, sprayed with 0.03 g of water, and placed in a tablet press for tableting. After drying, molded tablets were obtained.

[0078] Example 10

[0079] A salt-reducing effervescent tablet is prepared by the following method:

[0080] After uniformly mixing 0.1 g of the salt substitute extract provided in Preparation Example 1, 0.01 g of malic acid, 0.01 g of sodium bicarbonate, 0.02 g of citric acid and 0.36 g of sodium chloride, spray 0.015 g of water, put it into a tablet press, and press it into tablets. After drying, a molded tablet is obtained.

[0081] Comparative Example 2

[0082] A salt-reducing effervescent tablet is prepared by the following method:

[0083] 0.06 g of the salt substitute extract provided in Preparation Example 1, 0.01 g of malic acid, 0.04 g of sodium bicarbonate, 0.04 g of citric acid and 0.35 g of sodium chloride were mixed evenly, sprayed with 0.02 g of water, and placed in a tablet press for tableting. After drying, molded tablets were obtained.

[0084] Comparative Example 3

[0085] A salt-reducing effervescent tablet is prepared by the following method:

[0086] After uniformly mixing 0.06 g of the salt substitute extract provided in Preparation Example 1, 0.01 g of malic acid, 0.01 g of sodium bicarbonate, 0.01 g of citric acid and 0.41 g of sodium chloride, spray 0.02 g of water, put it into a tablet press, and press it into tablets. After drying, a molded tablet is obtained.

[0087] Performance Test 2:

[0088] (1) Disintegration rate: The test condition is to put 0.5 g of the compressed effervescent tablet into 60°C hot water and start counting the disintegration time from the moment it contacts the water;

[0089] (2) Saltiness: The test method is to stew 1.5g of effervescent tablets and 30g of spareribs in 300mL of pure water for 2 hours. The saltiness standard is: the saltiness of 0.5% saline solution is 7 points

[0090] The test results are shown in Table 2

[0091] Table 2

[0092]

[0093] It can be seen from Table 1 and Table 2 that the salt substitute extract provided in the present application has a distinct salty taste perception, and a salty effervescent tablet is obtained by compounding, which is convenient to use.

[0094] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a salt substitute extract, characterized in that: The salt substitute extract is prepared by the following method: The yeast extract was extracted with ethanol aqueous solution under ultrasound, and the components with molecular weight below 1 kDa were cut off, and then freeze-dried to obtain a salt-substitute extract; Wherein, the ethanol concentration in the ethanol aqueous solution is 8-10wt%; During the extraction process, 12 to 22 g of yeast extract is extracted per 100 mL of ethanol aqueous solution; The leaching temperature is 28-35°C and the leaching time is 8-12 minutes; The power of the ultrasound is 220-240W; The yeast extract includes Umami flavor yeast extract KU012; The nitrogen pressure for cutting off components with a molecular weight below 1 kDa is 0.15 to 0.25 MPa.

2. A use of a salt substitute extract, characterized in that: The salt substitute extract is used as a salty additive for instant noodles, a salty additive for meat products, a salty additive for puffed and snack foods, and a salty additive for quick-frozen foods, wherein the salt substitute extract is prepared by the preparation method described in claim 1.

3. A salt-reducing effervescent tablet, characterized in that: The salt-reducing effervescent tablet comprises the following components by weight percentage: 0.06-0.1g of salt substitute extract, 0.01-0.02g of malic acid, 0.02-0.03g of sodium bicarbonate, 0.02-0.03g of citric acid and 0.35-0.4g of sodium chloride, and the total weight of the salt-reducing effervescent tablet is 0.5g; Wherein, the salt substitute extract is prepared by the preparation method according to claim 1; The salt-reducing effervescent tablet is prepared by the following method: After uniformly mixing the salt substitute extract, malic acid, sodium bicarbonate, citric acid and sodium chloride, spray 0.015-0.03g of water, put it into a tablet press, and press it into tablets. After drying, a molded tablet is obtained.

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