Salinity-increasing edible salt and preparation method thereof
By using Kunbu extract and mushroom extracts such as natural ingredients, combined with acidic smell, preparing salted salt, solving the lack of salt salt without salt reduction, no odor and mellow flavor, which has achieved healthier and mellow flavors. Rich taste experience.
Patent Information
- Application Number
- CN202411684032.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-22
- Publication Date
- 2025-01-21
AI Technical Summary
The existing edible salts have shortcomings in reducing saltiness, no other odor and mellow flavor. In particular, the addition of potassium chloride will bring about a bitter metallic taste, which is difficult to accept.
Kunbu extract and mushroom extracts are used as umami, combined with citric acid and apple acid as acid flavor, and salted salt is prepared by dissolving and drying.
It reduces reliance on traditional table salt and helps control sodium intake, while providing a richer and more complex taste experience and avoiding possible side effects caused by excessive intake of potassium chloride.
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Abstract
Description
Technical Field
[0001] The invention belongs to the field of condiments, and in particular relates to a salt-enhanced edible salt and a preparation method thereof. Background Art
[0002] Edible salt, an indispensable condiment in daily life, has played a pivotal role since ancient times. It not only improves the taste of food and stimulates the natural flavor of ingredients, but also has an indispensable impact on human health. The main component of edible salt is sodium chloride, which participates in the regulation of electrolyte balance in the human body and is essential for the normal functioning of nerve conduction and muscle function.
[0003] However, a high-salt diet (specifically, a high-sodium diet) is closely related to health problems such as high blood pressure and cardiovascular disease. Therefore, the use of edible salt should be cautious, especially for people with specific health conditions, who should follow the advice of doctors or nutritionists and reasonably control their salt intake.
[0004] Based on this, people try to add potassium chloride to edible salt to produce low-sodium salt, and its safety has been rigorously tested. A moderate intake of low-sodium salt helps maintain human health, but excessive intake may also lead to problems such as hyperkalemia. In addition, the addition of potassium chloride brings a metallic bitter taste, which makes it difficult for consumers to accept. Therefore, it is particularly important to provide an edible salt that reduces salt without reducing saltiness, has no other odors, and has a mellow flavor. Summary of the invention
[0005] In view of the deficiencies in the prior art, the object of the present invention is to provide a salt-enhanced edible salt and a preparation method thereof.
[0006] The purpose of the present invention is achieved through the following technical solutions: A salty edible salt is prepared from the following components in parts by weight: 100 parts of refined salt, 2-3 parts of umami flavoring agents and 3-4 parts of acidulants; wherein the umami flavoring agents include kelp extract and mushroom extract, and the acidulant is at least one of citric acid and malic acid.
[0007] Kelp is rich in natural monosodium glutamate (MSG) and other free amino acids, such as aspartic acid, etc. These ingredients can significantly enhance the umami taste of food, and when used in combination with salt, they can reduce the amount of salt used while maintaining or even increasing the flavor of food.
[0008] Mushrooms, especially certain varieties such as shiitake mushrooms, are rich in a variety of free amino acids, including glutamic acid, which makes mushroom extract an excellent natural flavor enhancer. In addition, mushrooms also contain some special volatile compounds that can add a unique aroma to food.
[0009] Preferably, it is prepared from the following components in parts by weight: 100 parts of refined salt, 1.5-2 parts of kelp extract, 0.5-1 part of mushroom extract and 3-4 parts of malic acid.
[0010] Preferably, it is prepared from the following components in parts by weight: 100 parts of refined salt, 2 parts of kelp extract, 1 part of mushroom extract and 3.5 parts of malic acid.
[0011] Preferably, the refined salt is sea salt or well salt without adding anti-caking agent.
[0012] The method for preparing the above-mentioned salty edible salt includes the following steps: dissolving refined salt in water to obtain a first solution; mixing umami and sour flavoring agents and dissolving them in water to obtain a second solution, and then evenly mixing the first solution and the second solution and drying them to prepare the salty edible salt.
[0013] Preferably, the flavor enhancer and the sour flavor are mixed and dissolved in water in the following manner: the flavor enhancer and the sour flavor are mixed, and water is added and then stirred to dissolve and mix them completely.
[0014] Preferably, the stirring rate is 60-100 r / min, and the stirring time is 10-15 min.
[0015] Preferably, the drying method is: subjecting the sample to natural evaporation drying or heating evaporation drying.
[0016] Preferably, the temperature of heating evaporation drying is 60-100°C.
[0017] Preferably, the temperature of heating evaporation drying is 60-85°C.
[0018] Compared with the prior art, the beneficial effects of the present invention include: The present invention uses kelp extract and mushroom extract as umami flavoring agents, and uses citric acid and malic acid as acidic flavoring agents. The acidic flavoring agents and umami flavoring agents work synergistically to enhance the human body's perception of saltiness. In addition, the combined use of kelp extract and mushroom extract further enhances the flavor layering of the food. This combination can not only reduce dependence on traditional salt, thereby helping to control sodium intake, but also provide a richer and more complex taste experience in a natural way. Finally, the present invention does not involve the use of potassium chloride, thereby fundamentally avoiding the side effects that may be caused by excessive intake of potassium chloride. DETAILED DESCRIPTION
[0019] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.
[0020] The refined salt in the embodiments and comparative examples is refined well salt, the kelp extract is purchased from Xi'an Youshuo Biotechnology Co., Ltd., and the mushroom extract is purchased from Shanyang Lianfeng Biotechnology Co., Ltd.
[0021] Example 1 A salty edible salt is prepared from the following components in parts by mass: 100 parts of refined salt, 1.5 parts of kelp extract, 0.5 parts of mushroom extract and 3 parts of malic acid.
[0022] The preparation method of the above-mentioned salty edible salt comprises the following steps: dissolving 100 parts of refined salt with water to obtain a first solution; mixing 1.5 parts of kelp extract, 0.5 parts of mushroom extract and 3 parts of malic acid, adding water and stirring at a rate of 100 r / min to completely dissolve them to obtain a second solution, mixing the first solution and the second solution evenly and then evaporating and drying them at 85°C to obtain the salty edible salt after complete drying.
[0023] Example 2 A salty edible salt is prepared from the following components in parts by mass: 100 parts of refined salt, 2 parts of kelp extract, 1 part of mushroom extract and 4 parts of malic acid.
[0024] The preparation method of the above-mentioned salty edible salt comprises the following steps: dissolving 100 parts of refined salt with water to obtain a first solution; mixing 2 parts of kelp extract, 1 part of mushroom extract and 4 parts of malic acid, adding water and stirring at a rate of 60r / min to completely dissolve them to obtain a second solution, mixing the first solution and the second solution evenly and then evaporating and drying them at 60°C to obtain the salty edible salt after complete drying.
[0025] Example 3 A salty edible salt is prepared from the following components in parts by mass: 100 parts of refined salt, 2 parts of kelp extract, 1 part of mushroom extract and 3.5 parts of malic acid.
[0026] The preparation method of the above-mentioned salty edible salt comprises the following steps: dissolving 100 parts of refined salt with water to obtain a first solution; mixing 2 parts of kelp extract, 1 part of mushroom extract and 3.5 parts of malic acid, adding water and stirring at a rate of 60r / min to completely dissolve them to obtain a second solution, mixing the first solution and the second solution evenly and then evaporating and drying them at 60°C to obtain the salty edible salt after complete drying.
[0027] Example 4 A salty edible salt is prepared from the following components in parts by mass: 100 parts of refined salt, 2 parts of kelp extract, 1 part of mushroom extract and 4 parts of citric acid.
[0028] The preparation method of the above-mentioned salty edible salt comprises the following steps: dissolving 100 parts of refined salt with water to obtain a first solution; mixing 2 parts of kelp extract, 1 part of mushroom extract and 4 parts of citric acid, adding water and stirring at a rate of 60r / min to completely dissolve them to obtain a second solution, mixing the first solution and the second solution evenly and then evaporating and drying them at 60°C to obtain the salty edible salt after complete drying.
[0029] Comparative Example 1 This comparative example discloses an edible salt prepared from the following components in parts by weight: 100 parts of refined salt, 3 parts of kelp extract and 3.5 parts of malic acid.
[0030] The preparation method of the above-mentioned salty edible salt comprises the following steps: dissolving 100 parts of refined salt with water to obtain a first solution; mixing 3 parts of kelp extract and 3.5 parts of malic acid, adding water and stirring at a rate of 60r / min to completely dissolve them to obtain a second solution, mixing the first solution and the second solution evenly and then evaporating and drying them at 60°C to obtain the salty edible salt after complete drying.
[0031] Comparative Example 2 This comparative example discloses an edible salt prepared from the following components in parts by weight: 100 parts of refined salt, 3 parts of mushroom extract and 3.5 parts of malic acid.
[0032] The preparation method of the above-mentioned salty edible salt comprises the following steps: dissolving 100 parts of refined salt with water to obtain a first solution; mixing 3 parts of mushroom extract and 3.5 parts of malic acid, adding water and stirring at a rate of 60r / min to completely dissolve them to obtain a second solution, mixing the first solution and the second solution evenly and then evaporating and drying them at 60°C to obtain the salty edible salt after complete drying.
[0033] The flavor test was conducted on the edible salts prepared in Examples 1 to 4 and Comparative Examples 1 to 2. The specific test items are as follows: Test subjects: 30 ordinary consumers aged 18 to 55, both male and female.
[0034] 1. Umami test The umami taste was scored on a 5-point scale, with the higher the score, the better the umami taste. The test results are shown in Table 1.
[0035] Table 1 Umami taste evaluation results
[0036] Note: The mean score refers to the average of all ratings from 30 consumers.
[0037] 2. Saltiness Test The saltiness was scored on a 5-point scale, with the higher the score, the more obvious the saltiness. The test results are shown in Table 2.
[0038] Table 2 Saltiness evaluation results
[0039] Note: The mean score refers to the average of all ratings from 30 consumers.
[0040] Referring to the test results in Table 1 and Table 2, we can see that the edible salt prepared by adding sour and umami flavors together has good umami and salty taste. Among many embodiments, the product prepared in Example 3 performs best. In the selection of umami flavors, the synergistic effect of kelp extract and shiitake mushroom extract can increase the flavor level of edible salt, thereby making the umami expression more obvious. In contrast, although the single umami flavor is not much different from the embodiment in saltiness, it is poor in umami expression.
[0041] The specific implementation of the present invention described above does not constitute a limitation on the protection scope of the present invention. Any other corresponding changes and modifications made based on the technical concept of the present invention should be included in the protection scope of the claims of the present invention.
Claims
1. A salty edible salt, characterized in that: The invention is prepared from the following components in parts by weight: 100 parts of refined salt, 2-3 parts of umami flavoring agents and 3-4 parts of acidulants; wherein the umami flavoring agents include kelp extract and mushroom extract, and the acidulant is at least one of citric acid and malic acid.
2. The salty edible salt according to claim 1, characterized in that: The invention is prepared from the following components in parts by weight: 100 parts of refined salt, 1.5 to 2 parts of kelp extract, 0.5 to 1 part of mushroom extract and 3 to 4 parts of malic acid.
3. The salty edible salt according to claim 2, characterized in that: It is prepared from the following components in parts by mass: 100 parts of refined salt, 2 parts of kelp extract, 1 part of mushroom extract and 3.5 parts of malic acid.
4. The salty edible salt according to claim 1, characterized in that: The refined salt is sea salt or well salt without adding anti-caking agent.
5. The method for preparing the salty edible salt according to any one of claims 1 to 4, characterized in that: The method comprises the following steps: dissolving refined salt with water to obtain a first solution; mixing umami and sour flavoring agents and dissolving them with water to obtain a second solution; and uniformly mixing the first solution and the second solution and then drying them to prepare the salty edible salt.
6. The method for preparing salty edible salt according to claim 5, characterized in that: The method of mixing the flavor enhancer and the sour flavor and dissolving them in water is as follows: mixing the flavor enhancer and the sour flavor, adding water and stirring to dissolve and mix them completely.
7. The method for preparing salty edible salt according to claim 6, characterized in that: The stirring rate is 60-100 r / min, and the stirring time is 10-15 min.
8. The method for preparing salty edible salt according to claim 5, characterized in that: The drying method is: subjecting the sample to natural evaporation drying or heating evaporation drying.
9. The method for preparing salty edible salt according to claim 8, characterized in that: The temperature of the heating evaporation drying is 60-100°C.
10. The method for preparing salty edible salt according to claim 9, characterized in that: The temperature of the heating evaporation drying is 60-85°C.