Complex nutritionally fortified salty peptides and peptide salts

Abstract

This application discloses a compound nutritionally fortified salty peptide and a peptide salt using the compound nutritionally fortified salty peptide. The raw material composition of the compound nutritionally fortified salty peptide is: cuttlebone extract, prickly pear extract, and compound flavor-enhancing peptide. The cuttlebone extract, compound flavor-enhancing peptide, and sodium chloride in the peptide salt work synergistically to effectively increase the salinity of the peptide salt, achieving the purpose of reducing salt intake and preventing excessive sodium intake. The peptide salt prepared using the compound nutritionally fortified salty peptide has a simple, scientific, and well-defined formula. With the addition of compound flavor-enhancing peptide, cuttlebone extract, and prickly pear extract, and using a specific preparation method, the peptide salt has higher salinity and lower sodium content. + It has higher content, more comprehensive nutrition, and higher nutrient absorption.

Description

Technical Field

[0001] This invention relates to the field of protein peptides and peptide salts, and in particular to a compound nutritionally fortified salty peptide and peptide salt. Background Technology

[0002] With the continuous development of the economy and society, people have increasingly higher requirements for healthy eating. Studies have shown that high sodium intake can have certain effects on people's health, especially on the blood pressure of the elderly, and may also cause varying degrees of damage to organs such as the heart, liver, and kidneys in different groups. Salt substitutes composed of low sodium, high potassium, high calcium, and high magnesium have been used for a long time, but potassium, calcium, and magnesium substitutes produce a metallic bitter taste and do not have the pleasant salty taste of sodium chloride. Therefore, potassium, calcium, and magnesium substitutes on the market have gradually been abandoned by consumers.

[0003] Taste receptors are taste buds, mainly distributed in different taste papillae on the lateral edges and tip of the tongue. Based on their shape and location, taste papillae are mainly divided into circumvallate papillae, fungiform papillae, and foliate papillae. The distribution of sensory areas for different tastes on the tongue also varies. For example, the sensory areas for sour tastes are mainly located on the sides near the cheeks, the sensory areas for bitter tastes are mainly located at the back of the tongue, the sensory areas for sweet tastes are mainly located at the tip of the tongue, and the sensory areas for salty tastes are mainly located on both sides of the tip of the tongue.

[0004] Amino acids undergo dehydration condensation to form peptides, which can be classified into dipeptides, tripeptides, and polypeptides based on the number of amino acids involved in the reaction. Because individual amino acids exhibit different flavors—for example, most D-amino acids are sweet, most L-amino acids are bitter or sweet, and some amino acids are salty or umami—the resulting polypeptides each have their own unique taste characteristics. During research, some salty dipeptides were discovered. These substances have a salty taste similar to sodium chloride, and some are even saltier. These peptides are called salty peptides. Salty peptides stimulate human fungal taste papilla cells through salty taste receptor channels, generating nerve signals that allow the perception of saltiness.

[0005] By combining salt with salt, the sodium chloride content in savory seasonings can be reduced while maintaining or even enhancing their saltiness. The resulting substance is called peptide salt. Existing peptide salts, through the simple combination of salt and salt, not only provide saltiness but also offer nutritional fortification. Furthermore, to enhance the nutritional completeness of peptide salts, current technologies often add functional ingredients such as calcium lactate and potassium iodate, as well as fortifying ingredients like lemon powder and zinc glycine. However, these fortifying ingredients themselves do not enhance saltiness and may even negatively impact the perception of saltiness, thus reducing its saltiness. Additionally, the added functional and fortifying ingredients are easily damaged and / or affected by acidic substances in the digestive tract and food, resulting in low actual absorption and utilization rates, making it difficult to provide actual nutritional benefits. Conversely, the added functional and fortifying ingredients can easily burden digestion.

[0006] Cuttlebone is a traditional Chinese medicine made by removing the inner shell of a fresh cuttlefish and then processing it through a complex process involving washing, drying, calcining, and stir-frying. It is also widely used in functional foods, as indicated by CN103843857A, CN109464511A, and CN109123346A. Cuttlebone is rich in minerals such as calcium salts. In traditional Chinese medicine, it is described as "warm in nature and salty in taste," indicating a certain degree of saltiness, although significantly less than that of sodium chloride. Directly mixing pulverized cuttlebone with salt does not synergistically increase the saltiness of the product with sodium chloride; in fact, it is less salty than salt alone. Furthermore, the functional components, such as the mineral salts inside the cuttlebone, are easily damaged or affected by acidic substances in the digestive tract and food, resulting in low actual absorption and utilization rates, making it difficult to provide adequate nutrition. Additionally, cuttlebone powder has a strong odor, and products mixed with salt have a noticeable unpleasant smell, making them unsuitable for practical use.

[0007] This invention addresses the aforementioned problems in the existing technology and aims to develop a salty peptide with high salinity and good nutritional fortification based on the above-mentioned salty peptides and salt raw materials. This peptide will be used in a scientifically and rationally formulated peptide salt to provide high salinity and nutritional supply in a relatively scientific, simple, and clear formula, while achieving the goal of reducing salt intake and preventing excessive sodium intake. Summary of the Invention

[0008] To address the shortcomings of existing technologies, this invention provides a compound nutritionally fortified salty peptide based on cuttlebone extract. Furthermore, this invention also provides a peptide salt utilizing this compound nutritionally fortified salty peptide.

[0009] The technical solution adopted by the present invention to solve the above-mentioned technical problems is as follows:

[0010] A compound nutritionally fortified salty peptide, wherein the raw material composition of the compound nutritionally fortified salty peptide is: cuttlebone extract, prickly pear extract and compound salty peptide.

[0011] Furthermore, the ratio of cuttlebone extract, prickly pear extract, and compound salty peptide in the compound nutritionally fortified salty peptide is 30-70:10-40:10-40, and the ratio is a mass ratio with a total of 100.

[0012] Furthermore, the preferred ratio of cuttlebone extract, prickly pear extract, and complex salty peptides is 40-60:20-30:20-30.

[0013] Furthermore, the optimal ratio of cuttlebone extract, prickly pear extract, and complex salty peptides is 50:25:25. The ratios described in this invention are by weight percentage.

[0014] Furthermore, the aforementioned complex salty peptide is composed of bovine bone collagen salty peptide, marine fish salty peptide, and wheat salty peptide.

[0015] Furthermore, bovine bone collagen salty peptides, marine fish salty peptides, and wheat salty peptides are all dipeptides and / or tripeptides.

[0016] In addition, the present invention also provides a peptide salt comprising the aforementioned compound fortified salty peptide. Specifically, the peptide salt is prepared from the following raw materials in the following proportions: sodium chloride 30-70, starch 30-60, compound fortified salty peptide 2-8, and plant protein 0.02-0.08. The plant protein is preferably pea protein or soy protein isolate, including but not limited to the above-mentioned plant proteins.

[0017] Furthermore, the method for preparing the peptide salt includes the following steps:

[0018] (S1) Preparation of cuttlebone extract: After cleaning, drying, crushing and sieving cuttlebone, accurately weigh the sieved cuttlebone powder and adjust it with deionized water to acidic pH. Heat in a water bath at 60-75℃ for 1-10 hours, vacuum filter, and concentrate, dry and crush the collected filtrate to obtain cuttlebone extract.

[0019] (S2) Preparation of prickly pear extract: Remove the thorns, head and core from fresh prickly pear, wash and cut into pieces, then freeze dry for 24-72 hours, crush and sieve, add ethanol solution at a material-liquid ratio of 1:20-30, and extract by ultrasonication at 45-60℃ and 20-40kHz for 30-60 minutes. After filtration, concentrate the filtrate and dry it under vacuum at low temperature to obtain prickly pear extract.

[0020] (S3) Preparation of compound salty peptides: Using bovine bones, marine fish and gluten powder as raw materials, bovine bone collagen salty peptides, marine fish salty peptides and wheat salty peptides, dipeptides and / or tripeptides are prepared respectively. Then, the prepared bovine bone collagen salty peptides, marine fish salty peptides and wheat salty peptides are mixed to obtain compound salty peptides.

[0021] (S4) Preparation of compound fortified salty peptides: The sea worm extract obtained in step (S1), the prickly pear extract obtained in step (S2), and the compound salty peptides obtained in step (S3) are mixed thoroughly in proportion to obtain the compound fortified salty peptide premix.

[0022] (S5) Preparation of peptide salt: Weigh sodium chloride, starch, compound nutritional fortified salty peptide premix and plant protein according to the proportion, mix them in a double cone mixer, add 110g-170g water per kg of raw materials, granulate by shaking and extrusion reaction, and dry in a fluidized bed to obtain peptide salt product.

[0023] Furthermore, the specific preparation method of the complex salty peptide includes the following steps:

[0024] (S31) Preparation of bovine bone collagen salty peptide: Bovine bones are boiled under high pressure at 0.1-0.5 MPa for 1-3 hours, dried, pulverized, and sieved to obtain bovine bone powder. The bovine bone powder is slurryed to a mass concentration of 10-15%, and 0.5-1% of a complex protease containing neutral and acidic proteases is added for enzymatic hydrolysis for 4-8 hours. The enzyme is inactivated, and the supernatant is filtered. The supernatant is ultrafiltered with an ultrafiltration membrane with a molecular weight cutoff of 3000 Da to obtain a filtrate with a molecular weight of less than 3000 Da. The filtrate is concentrated and dried into powder. The powder is prepared into a solution with a mass concentration of 50-150 mg / mL. The solution is eluted with a Sephadex G-25 glass column at a flow rate of 1.0 mL / min and a UV detector wavelength of 220 nm. The fraction with narrow and sharp peaks and large response values ​​is collected by chromatogram. After freeze-drying, the fraction is sieved to obtain bovine bone collagen salty peptide.

[0025] (S32) Preparation of marine fish salty peptides: Marine fish are boiled under high pressure at 0.1-0.5 MPa for 1-3 hours, dried, pulverized, and sieved to obtain marine fish powder. The marine fish powder is slurryed to a mass concentration of 10-15%, and 0.5-1% of a complex protease containing neutral and acidic proteases is added for enzymatic hydrolysis for 4-8 hours. The enzyme is inactivated, and the supernatant is filtered. The supernatant is ultrafiltered with an ultrafiltration membrane with a molecular weight cutoff of 3000 Da to obtain a filtrate with a molecular weight of less than 3000 Da. The filtrate is concentrated and dried into powder. The powder is prepared into a solution with a mass concentration of 50-150 mg / mL. The solution is chromatographically analyzed using a Sephadex G-25 glass column with deionized water as the eluent at a flow rate of 1.0 mL / min and a UV detector wavelength of 220 nm. The fraction with narrow and sharp peaks and large response values ​​is collected by the chromatogram. After freeze-drying, the fraction is sieved to obtain marine fish salty peptides.

[0026] (S33) Preparation of wheat salty peptides: Take gluten powder and adjust the slurry to a mass concentration of 10-15%. Add 0.5-1% of the mass of gluten powder containing a complex protease containing neutral and acidic proteases for 4-8 hours to inactivate the enzyme. Filter and collect the supernatant. Use an ultrafiltration membrane with a molecular weight cutoff of 3000 Da to obtain a filtrate with a molecular weight of less than 3000 Da. Concentrate and dry the filtrate into powder. Prepare a solution with a mass concentration of 50-150 mg / mL. Use a Sephadex G-25 glass chromatography column with deionized water as the eluent, a flow rate of 1.0 mL / min, and a UV detector wavelength of 220 nm. Collect the fraction with narrow and sharp peaks and large response values ​​through the spectrum. Freeze-dry and sieve to obtain wheat salty peptides.

[0027] Furthermore, the conditions for the swaying extrusion reaction granulation described in step (s5) are: power 2.2KW, drum speed 55r / min, and swaying amplitude 360°.

[0028] Furthermore, the fluidized bed drying conditions described in step (s5) are: inlet air temperature of 40–60°C and air volume of 40–60 m³ / h. 3 The fluidized bed drying process produces products with uniform temperature distribution, stable moisture content, a bulk density of 0.5 g / mL, and high particle expansion, making it suitable for large-scale production.

[0029] The sieving process described above is preferably sieved through a 40-mesh sieve. In step (S1), the cuttlebone powder is preferably prepared to a mass concentration of 40% solution, and the pH is preferably adjusted to 5 using hydrochloric acid. In step (S2), the ethanol solution is preferably a 60% ethanol solution.

[0030] Salty peptides are mainly salty dipeptides and / or salty tripeptides. Their taste primarily depends on the dipeptides and tripeptides linked by amino acids such as aspartic acid and glutamic acid. The longer the peptide chain, the less pronounced the salty taste. Sensory evaluation analysis shows that this invention enriches salty peptides in the permeate with molecular weights <3kDa using ultrafiltration technology. Salty peptides prepared from different plant and animal sources can be used synergistically with table salt to reduce the amount of added salt without changing the salinity, thus reducing the body's sodium intake. + The intake of peptides instead of salt not only provides amino acid supplementation but also has the unique aroma of Maillard peptides.

[0031] The inventors of this application discovered in their research that cuttlebone is rich in minerals such as calcium salts. Although its salinity is not as high as sodium chloride, cuttlebone is also rich in amino acids and organic acids, which may enhance the salinity after combining with sodium chloride. Therefore, it is feasible to add cuttlebone as a non-sodium salt substitute to peptide salts to improve the nutritional completeness of peptide salts and reduce the Na+ content. The inventors of this application also discovered in their research that prickly pear extract contains abundant vitamins and other nutrients, which can effectively mask the odor of cuttlebone, further increasing the feasibility of adding cuttlebone as a non-sodium salt substitute to peptide salts.

[0032] When applying the cuttlebone extract to peptide salts, it was selected to be processed into expanded granules with good processability. Existing technologies often consider that extrusion puffing processes cause significant losses of nutrients such as vitamins. However, in this application, a mild-temperature swing extrusion reaction granulation is used. During swing extrusion granulation, the mixture is added from the hopper, pushed and extruded by the screw, the material temperature rises, viscosity increases, and it is extruded from the die holes and then cut into cylindrical (controllable) granules. At this time, the material is in a slightly moist state, with a moisture content of about 20%. During fluidized bed drying, the cylindrical granules are constantly tumbled in the fluidized bed, increasing their surface area, allowing hot air to fully contact the material surface, and the moisture evaporates rapidly. In this process, the bed expands uniformly, the porosity within the bed increases uniformly, and the voids within the granules increase, resulting in high granule expansion. Furthermore, ensuring the absorbability of the mineral components in the peptide salt while maintaining a high salinity is also one of the challenges faced in peptide salt processing.

[0033] In the preparation of peptide salts, this invention first involves heating cuttlebone powder in an acidic environment using a water bath to fully dissolve the amino acids and organic acids, thereby enhancing the salinity of sodium chloride when combined with salt. Simultaneously, some calcium in the cuttlebone extract, protected by starch and plant protein, forms chelated organic calcium with the saline peptides during extrusion granulation, facilitating the absorption of calcium and other minerals and enhancing nutrition. Furthermore, the prickly pear extract, rich in vitamins and other nutrients, can mask the odor of cuttlebone and, under the protection of starch and plant protein, reacts with calcium salts in the cuttlebone to form calcium ascorbate, further promoting the absorption of calcium and other minerals. This ensures the retention rate of vitamin raw materials, providing the full benefits of vitamin C in vivo, and its antioxidant effect is superior to that of vitamin C, thus improving the functionality of the product.

[0034] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0035] (1) The cuttlebone extract, complex salty peptides and sodium chloride in the peptide salt have a synergistic effect, which effectively increases the saltiness of the peptide salt and achieves the purpose of reducing salt and preventing excessive sodium intake.

[0036] (2) The peptide salt prepared by using compound nutrient-fortified salty peptides has a simple, scientific and clear formula. After adding compound salty peptides, cuttlebone extract and prickly pear extract and using a specific preparation method, the peptide salt has higher saltiness, lower Na+ content, more comprehensive nutrition and higher nutrient absorption. Attached Figure Description

[0037] Figure 1 Flavor analysis diagram of salty peptides fortified with compound nutrition;

[0038] Figure 2 The images show the flavor analysis of each embodiment and comparative example. Detailed Implementation

[0039] The technical solution of the present invention will be further described below with reference to specific embodiments.

[0040] Example 1:

[0041] The compound nutritionally fortified salty peptide has the following raw material composition ratio: cuttlebone extract, prickly pear extract and compound salty peptide in a ratio of 30:30:40.

[0042] Example 2:

[0043] The compound nutritionally fortified salty peptide has the following raw material composition ratio: cuttlebone extract, prickly pear extract and compound salty peptide 70:20:10.

[0044] Example 3:

[0045] The compound nutritionally fortified salty peptide has the following raw material composition ratio: cuttlebone extract, prickly pear extract and compound salty peptide 40:30:30.

[0046] Example 4:

[0047] The compound nutritionally fortified salty peptide has the following raw material composition ratio: cuttlebone extract, prickly pear extract and compound salty peptide 50:25:25.

[0048] Example 5: A peptide salt, comprising the compound nutritionally fortified salty peptide described in Example 4, specifically, the peptide salt is prepared from the following raw materials: 37.92 parts sodium chloride, 60 parts starch, 2 parts compound nutritionally fortified salty peptide, and 0.08 parts plant protein.

[0049] The preparation method of the peptide salt includes the following steps:

[0050] (S1) Preparation of cuttlebone extract: After cleaning, drying, pulverizing and passing through a 40-mesh sieve, the sieved cuttlebone powder is accurately weighed and mixed with deionized water to a mass concentration of 40%. The pH is adjusted to 5 with hydrochloric acid, and the mixture is heated in a water bath at 65°C for 3 hours. The mixture is then vacuum filtered. The collected filtrate is concentrated, dried and pulverized to obtain cuttlebone extract.

[0051] (S2) Preparation of prickly pear extract: Fresh prickly pears were cleaned after removing thorns, heads and cores, and cut into pieces. They were then freeze-dried for 48 hours, pulverized and passed through a 40-mesh sieve. 60% ethanol aqueous solution was added at a material-to-liquid ratio of 1:25. The mixture was ultrasonically extracted at 50℃ and 30kHz for 45 minutes and then filtered. The filtrate was concentrated and vacuum-dried at low temperature to obtain prickly pear extract.

[0052] (S3) Preparation of compound salty peptides: Using bovine bones, marine fish and gluten powder as raw materials, bovine bone collagen salty peptides, marine fish salty peptides and wheat salty peptides, dipeptides and / or tripeptides are prepared respectively. Then, the prepared bovine bone collagen salty peptides, marine fish salty peptides and wheat salty peptides are mixed to obtain compound salty peptides.

[0053] (S4) Preparation of compound fortified salty peptides: The sea worm extract obtained in step (S1), the prickly pear extract obtained in step (S2), and the compound salty peptides obtained in step (S3) are mixed thoroughly in proportion to obtain the compound fortified salty peptide premix.

[0054] (s5) Preparation of peptide salt: Sodium chloride, starch, compound nutritional fortified salty peptide premix and plant protein are weighed according to the proportion, mixed evenly by a double cone mixer, 140g of water is added per kg of raw materials, and the mixture is granulated by shaking and extrusion reaction, and then dried in a fluidized bed to obtain peptide salt product.

[0055] The specific preparation method of the complex salty peptide includes the following steps:

[0056] (S31) Preparation of bovine bone collagen salty peptide: Bovine bones were steamed under high pressure at 0.3 MPa for 2 hours, dried, pulverized, and sieved to obtain bovine bone powder. The bovine bone powder was slurryed to a mass concentration of 10%, and 0.8% of a complex protease containing neutral and acidic proteases was added for enzymatic hydrolysis for 5 hours. The enzyme was inactivated, and the supernatant was filtered. The supernatant was ultrafiltered with an ultrafiltration membrane with a molecular weight cutoff of 3000 Da to obtain a filtrate with a molecular weight of less than 3000 Da. The filtrate was concentrated and dried into powder. The powder was prepared into a solution with a mass concentration of 100 mg / mL. The solution was chromatographically analyzed using a Sephadex G-25 glass column with deionized water as the eluent at a flow rate of 1.0 mL / min and a UV detector wavelength of 220 nm. The fraction with narrow and sharp peaks and large response values ​​was collected by the chromatogram. After freeze-drying, the fraction was sieved to obtain bovine bone collagen salty peptide.

[0057] (S32) Preparation of marine fish salty peptides: Marine fish were pressure-cooked at 0.3 MPa for 2 hours, dried, pulverized, and sieved to obtain marine fish powder. The marine fish powder was slurryed to a mass concentration of 10%, and 0.8% of a complex protease containing neutral and acidic proteases was added for enzymatic hydrolysis for 5 hours. The enzyme was inactivated, and the supernatant was filtered. The supernatant was ultrafiltered with an ultrafiltration membrane with a molecular weight cutoff of 3000 Da to obtain a filtrate with a molecular weight of less than 3000 Da. The filtrate was concentrated and dried into powder. The powder was prepared into a solution with a mass concentration of 100 mg / mL. The solution was eluted using a Sephadex G-25 glass column with deionized water as the eluent at a flow rate of 1.0 mL / min and a UV detector wavelength of 220 nm. The fraction with narrow and sharp peaks and large response values ​​was collected by the spectrum. After freeze-drying, the fraction was sieved to obtain marine fish salty peptides.

[0058] (S33) Preparation of wheat salty peptides: Take gluten powder and adjust the slurry to a mass concentration of 10%. Add 0.8% of the mass of gluten powder and a complex protease containing neutral and acidic proteases for 5 hours to inactivate the enzyme. Filter and take the supernatant. Use an ultrafiltration membrane with a molecular weight cutoff of 3000 Da to obtain a filtrate with a molecular weight of less than 3000 Da. Concentrate and dry it into powder. Prepare a solution with a mass concentration of 100 mg / mL. Use a Sephadex G-25 glass chromatography column with deionized water as the eluent, a flow rate of 1.0 mL / min, and a UV detector wavelength of 220 nm. Collect the fraction with narrow and sharp peaks and large response values ​​through the spectrum. Freeze-dry and sieve to obtain wheat salty peptides.

[0059] Furthermore, the conditions for the swaying extrusion reaction granulation described in step (S5) are: power 2.2KW, drum speed 55r / min, and swaying amplitude 360°.

[0060] Furthermore, the fluidized bed drying conditions described in step (S5) are: inlet air temperature of 50°C and air volume of 50 m³ / h. 3 / h.

[0061] Example 6: A peptide salt, comprising the compound nutritionally fortified salty peptide described in Example 4, specifically, the peptide salt is prepared from the following raw materials: 61.98 parts sodium chloride, 30 parts starch, 8 parts compound nutritionally fortified salty peptide, and 0.02 parts plant protein.

[0062] The preparation method of the peptide salt is the same as that in Example 5.

[0063] Example 7: A peptide salt, comprising the compound nutritionally fortified salty peptide described in Example 4, specifically, the peptide salt is prepared from the following raw materials: 49.95 parts sodium chloride, 45 parts starch, 5 parts compound nutritionally fortified salty peptide, and 0.05 parts plant protein.

[0064] The preparation method of the peptide salt is the same as that in Example 5.

[0065] Comparative Example 1: A peptide salt, comprising the following raw materials: 49.95 parts sodium chloride and 5 parts cuttlebone powder. In this example, the peptide salt is prepared by directly mixing sodium chloride and cuttlebone powder. The cuttlebone powder uses the same raw materials as in Examples 1-7, obtained by washing, drying, pulverizing, and passing the cuttlebone through a 40-mesh sieve.

[0066] Comparative Example 2: A peptide salt composed of the following raw materials: 49.95 parts sodium chloride and 5 parts cuttlebone extract. The peptide salt in this example is prepared by directly mixing sodium chloride and cuttlebone extract, and the preparation method of the cuttlebone extract is the same as that described in Example 5.

[0067] Comparative Example 3: A peptide salt, comprising the following raw materials: 49.95 parts sodium chloride, 3 parts cuttlebone extract, and 2 parts complex salty peptides. In this example, the peptide salt is prepared by directly mixing sodium chloride, cuttlebone extract, and complex salty peptides. The preparation methods for the cuttlebone extract and complex salty peptides are the same as those described in Example 5.

[0068] Comparative Example 4: A peptide salt, comprising the following raw materials: 49.95 parts sodium chloride, 2.5 parts cuttlebone extract, 1.25 parts prickly pear extract, and 1.25 parts complex salty peptide. In this example, the peptide salt is prepared by directly mixing sodium chloride, cuttlebone extract, prickly pear extract, and complex salty peptide. The preparation method of the cuttlebone extract, prickly pear extract, and complex salty peptide is the same as that described in Example 5.

[0069] Comparative Example 5: A peptide salt, said peptide salt being composed of the following raw materials: 49.95 parts sodium chloride, 3 parts cuttlebone extract, and 2 parts complex salty peptides. The preparation method of the peptide salt in this example is similar to that in Example 5, except that it omits step (S2) of preparing the prickly pear extract.

[0070] Comparative Example 6: A peptide salt, wherein the peptide salt is composed of the following raw materials: 49.95 parts sodium chloride, 2.5 parts cuttlebone extract, 1.25 parts prickly pear extract, and 1.25 parts complex salty peptide. The preparation method of the peptide salt in this example is the same as that in Example 5.

[0071] The sodium content of the products obtained in Examples 1-7 and Comparative Examples 1-6 was tested, and the results are shown in Table 1:

[0072] Table 1. Formulations and sodium content of each example and comparative example.

[0073]

[0074]

[0075] Flavor analysis tests were performed on the products obtained in Examples 1-7 and Comparative Examples 1-6 using an electronic tongue, and the results are as follows: Figure 1 and Figure 2 As shown in Table 1 and Figure 1 (Examples 1-4) show that by optimizing the ratio of cuttlebone extract, prickly pear extract and complex salty peptides, although the sodium content of Example 4 is lower than that of Example 2, the proportions of the complex nutritionally fortified salty peptides in Example 4 are coordinated, achieving the complementarity of flavor amino acids, and the saltiness is actually the highest.

[0076] From Table 1 and Figure 2 As can be seen from Examples 5-7, although the sodium chloride and sodium content of the product in Example 7 are not as high as in Example 6, the higher amount of compound nutritionally fortified salty peptides resulted in a synergistic saltiness enhancement effect, thus making Example 7 the best preparation method. Figure 2 It can be seen that in Comparative Example 1, directly combining sodium chloride with cuttlebone powder does not synergistically increase the salinity of the product. Instead, the calcium carbonate present in the cuttlebone powder interferes with the salinity sensor analysis, resulting in a lower salinity than plain salt. Furthermore, Figure 2It can be seen that the cuttlebone powder has a very strong bitter and astringent taste, and it also has other unacceptable off-flavors, resulting in a significant odor in products mixed with salt, making them unsuitable for practical use. Comparative Example 2, which combines sodium chloride with cuttlebone extract, shows a higher saltiness than salt, indicating that the cuttlebone extract has a salt-enhancing effect; however, it also has relatively high bitterness and astringency, indicating that even when combined with salt, it is difficult to remove the off-flavor inherent in the cuttlebone itself. Comparative Example 3, which combines sodium chloride with cuttlebone extract and complex salty peptides, demonstrates a synergistic salt-enhancing effect. Compared to Comparative Example 3, Comparative Example 4 has lower astringency, bitterness, and sourness, and higher saltiness, richness, and saltiness, indicating that the complex nutritionally fortified salty peptides containing prickly pear extract have an excellent odor-masking effect, enhancing product quality and making the combined use of cuttlebone extract and sodium chloride possible. Comparative Examples 5 and 6 were granulated by swing extrusion reaction and dried in a fluidized bed, respectively, based on Comparative Examples 3 and 4. Their salinity was essentially the same. However, in vitro digestibility tests revealed that the in vitro digestibility of Comparative Examples 3 and 4 was 60.82% and 62.96%, respectively. After swing extrusion granulation and fluidized bed drying, the digestibility of Comparative Examples 5 and 6 increased to 72.13% and 73.54%, respectively, indicating a significant increase in digestibility and thus better nutrient absorption rates. The digestibility rate of Example 7 was 85.38%, indicating that the nutrient absorption rate of Example 7 was better than that of Comparative Examples 5 and 6.

[0077] The saltiness-enhancing effects of sodium chloride, cuttlebone extract, and complex salty peptides were analyzed using the Jin Zhengjun Q-value method, with the saltiness value of Comparative Example 3 as E. A+B The salinity of the cuttlebone extract and the complex salty peptides (mass ratio 2:1) obtained by the preparation method described in Example 5 is E. A The salinity value of sodium chloride alone is E. B The Q value was calculated to be 1.18, indicating that the combined use of sodium chloride with cuttlebone extract and complex salty peptides has a synergistic effect.

[0078] The above description is only an explanation of the present invention and not a limitation thereof. The scope of the present invention is defined by the claims. Within the scope of protection of the present invention, any form of modification may be made.

Claims

1. A peptide salt, characterized in that: The peptide salt is prepared from the following raw materials in the following proportions: sodium chloride 30-70, starch 30-60, compound nutrition-enhancing salty peptide 2-8, and plant protein 0.02-0.08; The raw material composition of the compound nutrition-enhancing salty peptide comprises sea squirt extract, roxburgh rose extract, and compound salty peptide. The proportions of the sea squirt extract, roxburgh rose extract, and compound salty peptide in the compound nutrition-enhancing salty peptide are 30-70:10-40:10-40. The preparation of the peptide salt: sodium chloride, starch, compound nutrition-enhancing salty peptide premix, and plant protein are weighed according to the proportions, mixed uniformly by a double-cone mixer, 110g-170g of water is added per kg of raw and auxiliary materials, and the mixture is granulated by shaking and extruding, and then dried in a fluidized bed to obtain the peptide salt product.

2. The peptide salt of claim 1, wherein: The proportions of the sea squirt extract, roxburgh rose extract, and compound salty peptide are 40-60:20-30:20-30.

3. The peptide salt of claim 1, wherein: The proportions of the sea squirt extract, roxburgh rose extract, and compound salty peptide are 50:25:

25.

4. The peptide salt according to any one of claims 1 to 3, characterized in that: The compound salty peptide is composed of bovine bone collagen salty peptide, marine fish salty peptide, and wheat salty peptide.

5. The peptide salt of claim 4, wherein: The bovine bone collagen salty peptide, marine fish salty peptide, and wheat salty peptide are all dipeptides and / or tripeptides.

6. The peptide salt of claim 1, wherein: The plant protein is pea protein or soybean protein isolate.

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