Animal-derived low-sodium seasoning salt and preparation method thereof

Abstract

The invention discloses animal-derived low-sodium seasoning salt and a preparation method thereof, belongs to the technical field of salt substitutes, and provides the animal-derived low-sodium seasoning salt which comprises the following components in parts by weight: 10-12 parts of animal-derived Maillard powder, 50-60 parts of NaCl, 30-40 parts of KCl, 3-6 parts of a bitterness inhibitor and 2 parts of maltodextrin. The animal-derived low-sodium seasoning salt provided by the invention contains rich flavor amino acids, flavor nucleotides and small molecule peptides, avoids bad flavors such as bitter taste and metallic taste brought by KCl, further reduces the use amount of NaCl in daily life, is a novel healthy nutritional seasoning, and can be widely used in families and catering industries.

Description

Technical Field

[0001] The invention belongs to the technical field of salt substitutes, and in particular relates to an animal-derived low-sodium seasoning salt and a preparation method thereof. Background Art

[0002] Salt plays a vital role in our daily lives. It not only enhances the flavor of food as a condiment, but also has a preservative effect. However, excessive intake of salt will cause sodium to remain in the body. Long-term excessive intake may cause a series of health problems such as high blood pressure, cardiovascular and cerebrovascular diseases, kidney disease, and osteoporosis. Therefore, it is particularly important to develop alternatives that can reduce the amount of salt without affecting the saltiness of food.

[0003] The technologies for reducing salt addition in the food industry mainly include partial replacement of sodium chloride, use of flavor or saltiness enhancers, and change of the physical form of salt by physical or chemical means. For example, using mineral salts such as potassium chloride to replace sodium chloride is a widely used method of reducing salt, but there is a problem of poor taste, which limits its application in food.

[0004] Currently, there are three main mechanisms that are generally recognized for inhibiting bitterness: first, the ingredients in food prevent direct contact between bitter substances and taste buds through physical and chemical interactions (carrageenan); second, the perception of bitterness is reduced by affecting the receptor cells in the mouth, that is, receptor inhibition (γ-aminobutyric acid); finally, the mixed effect of central cognition is utilized by adding a variety of flavor substances, such as sweeteners such as sucrose and stevia, or umami ingredients such as amino acid derivatives. These substances interact between tastes and between taste and smell, thereby confusing the brain's processing of taste and helping to mask the bitterness in food. Summary of the invention

[0005] In order to solve the above technical problems, the present invention proposes an animal-derived low-sodium seasoning salt and a preparation method thereof. The low-sodium seasoning salt provided by the present invention contains rich flavor amino acids, flavor nucleotides and small molecule peptides, avoids undesirable flavors such as bitterness and metallic taste caused by KCl, and further reduces the use of NaCl in daily life. The low-sodium seasoning salt provided by the present invention is a new type of healthy and nutritious seasoning and can be widely used in households and the catering industry.

[0006] To achieve the above object, the present invention provides an animal-based low-sodium seasoning salt, comprising the following components in parts by weight: 10 to 12 parts of animal-based Maillard powder, 50 to 60 parts of NaCl, 30 to 40 parts of KCl, 3 to 6 parts of a bitter suppressant, and 2 parts of maltodextrin.

[0007] Preferably, the animal source Maillard powder is one or more of pork bone Maillard powder, cattle bone Maillard powder, chicken bone Maillard powder or clam Maillard powder.

[0008] Preferably, the bitterness suppressant comprises γ-aminobutyric acid and carrageenan.

[0009] Further preferably, the mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0010] The present invention also provides a method for preparing the animal-derived low-sodium seasoning salt, comprising the following steps:

[0011] (1) pre-treating animal-derived raw materials, and ultrasonically treating them to obtain a homogenate of the animal-derived raw materials;

[0012] (2) hydrolyzing the homogenate of the animal-derived raw material obtained in step (1) with a protease to obtain an animal-derived enzymatic hydrolysate;

[0013] (3) mixing the animal-derived enzymatic hydrolysate obtained in step (2) with reducing sugar and cysteine, performing a Maillard reaction, and spray drying to obtain an animal-derived Maillard powder;

[0014] (4) GABA is mixed with carrageenan to obtain a bitterness suppressant;

[0015] (5) The animal-derived Maillard powder obtained in step (3) is mixed with NaCl, KCl, maltodextrin and the bitterness inhibitor obtained in step (4), granulated and dried to obtain animal-derived low-sodium seasoning salt.

[0016] Preferably, when the animal-derived raw material in step (1) is one of pig bones, cattle bones or chicken bones, the pretreatment is specifically as follows: soaking one of the pig bones, cattle bones or chicken bones in water for 1 to 2 hours, steaming at 120° C. for 40 to 80 minutes, and collecting the steaming liquid; drying the steamed bones at 60 to 70° C. to constant weight, crushing through a 100-mesh sieve to obtain bone powder, mixing the steaming liquid with the bone powder to obtain an initial homogenate of the animal-derived raw material;

[0017] When the animal-derived raw material in step (1) is clams, the pretreatment is specifically as follows: clams and water are mixed in a ratio of 1 g:3 mL, steamed for 30 min, and pulped for 5 min to obtain an initial homogenate of the animal-derived raw material.

[0018] Preferably, the power of the ultrasonic treatment in step (1) is 300-500 W, the temperature of the ultrasonic treatment is 35-45° C., and the time of the ultrasonic treatment is 10-15 min.

[0019] Preferably, the protease in step (2) is one or two of flavor protease, papain, and neutral protease, and the added amount of the protease is 1% to 6% of the dry matter mass of the animal-based raw material; the pH of the enzymatic hydrolysis in step (2) is 4.0 to 5.0, the temperature of the enzymatic hydrolysis is 40 to 55° C., and the time of the enzymatic hydrolysis is 120 to 180 min.

[0020] Preferably, the reducing sugar in step (3) is prepared by mixing fructose and glucose in a mass ratio of 1:1; the amount of reducing sugar added in step (3) is 8% to 12% of the dry matter mass of the animal-derived raw material; the amount of cysteine ​​added in step (3) is 2% to 5% of the dry matter mass of the animal-derived raw material; the pH of the Maillard reaction in step (3) is 6 to 7, the temperature of the Maillard reaction is 80 to 100°C, and the time of the Maillard reaction is 80 to 110 min; the inlet temperature of the spray drying in step (3) is 150 to 180°C, the outlet temperature is 75 to 100°C, and the air intake is 1m 3 / min, the feed temperature is 50-60℃.

[0021] Preferably, the blast temperature of the granulation in step (5) is 100-120°C, the spray rate of the granulation is 0.5-1 kg / min; and the drying temperature in step (5) is 60-80°C.

[0022] Compared with the prior art, the present invention has the following advantages and technical effects:

[0023] The invention discloses an animal-source low-sodium seasoning salt and a preparation method thereof. The invention comprises the following steps: utilizing crushing / colloid milling to pulp bones / clams and then ultrasonically treating bones / clams, then performing enzymolysis by a one-step enzymolysis method, and then adopting a Maillard reaction to obtain bone / clam Maillard powder to further enhance the flavor; finally, mixing the bone / clam Maillard powder, gamma-aminobutyric acid and carrageenan, KCl and maltodextrin, and granulating to obtain the animal-source low-sodium seasoning salt.

[0024] The present invention adopts livestock and poultry bones or clams as raw materials. Livestock and poultry bones are byproducts of meat processing and contain many functional ingredients, such as mineral elements, amino acids, gelatin, mucopolysaccharides, growth hormones, etc., which are all substances beneficial to the human body. Through bone processing, these byproducts can be converted into valuable commodities to achieve the recycling of resources. As a kind of seafood, clams are not only delicious, but also have comprehensive nutritional value, containing multiple components such as protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine. With the advancement of technology, such as the application of modern food high-tech technologies such as high-pressure and high-temperature technology, enzymolysis technology, nano-micro pulverization technology, and Maillard reaction, these nutritious and flavorful ingredients are extracted and made into seasonings, which not only improves the utilization efficiency of resources, but also meets the market demand for natural and healthy seasonings.

[0025] The low-sodium seasoning salt provided by the present invention contains rich flavor amino acids, flavor nucleotides and small molecule peptides, and bone / clam Maillard powder, γ-aminobutyric acid and carrageenan are used as bitterness inhibitors to avoid undesirable flavors such as bitterness and metallic taste caused by KCl, further reducing the use of NaCl in daily life. The low-sodium seasoning salt provided by the present invention is a new type of healthy and nutritious seasoning and can be widely used in households and the catering industry.

[0026] Carrageenan is a multi-purpose additive in the food industry, commonly used as a coagulant, suspending agent and emulsifier. It is divided into K-type, I-type and L-type due to the different bonding modes of its sulfate groups. Carrageenan has a negative charge and can attract and adsorb metal cations. In particular, carrageenan has a strong affinity for potassium ions (K + ) has a high affinity and can bind specifically to it, reducing the metallic bitterness brought by potassium ions.

[0027] Gamma-aminobutyric acid (GABA) is a non-protein amino acid commonly found in animals, plants and microorganisms, and has a variety of health benefits, including lowering blood pressure and blood sugar, improving brain function, etc. As a bitter taste inhibitor, GABA can competitively bind to bitter taste receptors or block the transmission of bitter signals to the brain, thereby reducing the perception of bitterness and helping to mask the bitterness in food.

[0028] The invention provides an animal-derived low-sodium seasoning salt, which can reduce the usage of NaCl by 30% to 50% in daily life, has no bad flavor and has a strong natural fragrance and umami taste; by adding bone / clam enzymatic hydrolysate, gamma-aminobutyric acid and carrageenan, the bad flavor brought by KCl can be masked, and the salt replacement rate of the product can be improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0030] Figure 1 This is a process flow chart of the source low sodium seasoning salt of the present invention;

[0031] Figure 2 The sensory radar diagram of the animal-derived seasoning salt measured in Experimental Example 1, wherein A is the seasoning salt prepared in Comparative Examples 1 to 4, B is the seasoning salt prepared in Comparative Examples 9 to 12, C is the seasoning salt prepared in Examples 1 to 4, and D is the seasoning salt prepared in Comparative Examples 5 to 8;

[0032] Figure 3 The salt replacement ratios of animal-derived seasoning salts were prepared for Examples 1 to 4 and Comparative Examples 1 to 12. DETAILED DESCRIPTION

[0033] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0034] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0035] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0036] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0037] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0038] Unless otherwise specified, the "parts" described in the present invention are all based on mass parts.

[0039] The instruments, equipment and reagents used in the present invention are all obtained through commercial channels.

[0040] Example 1

[0041] 12 parts of pork bone Maillard powder, 58 parts of NaCl, 30 parts of KCl, 3 parts of bitterness inhibitor, and 2 parts of maltodextrin. The mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0042] (1) Soak the pig bones in water for 1.5 hours to remove blood, then sterilize the pig bones and water at a solid-liquid ratio of 1:3, steam at 120°C for 60 minutes, and collect the steaming liquid; dry the steamed bones at 65°C to constant weight, and grind them through a 100-mesh sieve; mix the steaming liquid with bone powder to obtain an initial pig bone homogenate, and perform ultrasonic treatment at a power of 350 W and a temperature of 40°C for 12 minutes to obtain a pig bone homogenate;

[0043] (2) The pig bone homogenate is prepared by using a compound enzyme composed of flavor protease and neutral protease in a mass ratio of 1:1. The amount of the compound enzyme added is 5% of the mass of the pig bone dry matter. The enzymatic hydrolysis is carried out for 150 minutes. The enzymatic hydrolysis conditions are pH 4.5 (the pH of the pig bone homogenate is adjusted by citric acid) and the temperature is 50°C to obtain a pig bone enzymatic hydrolyzate.

[0044] (3) The pig bone enzymatic hydrolysate was mixed with reducing sugar (prepared by mixing fructose and glucose in a mass ratio of 1:1) and cysteine, wherein the amount of reducing sugar added was 8% of the mass of the pig bone dry matter, and the amount of cysteine ​​added was 3% of the mass of the pig bone dry matter. The initial pH was adjusted to 6.5 with food-grade baking soda, and the Maillard reaction was carried out. The reaction temperature was 100°C, the reaction time was 80 min, and the spray drying was performed. The inlet temperature was 130-160°C, the outlet temperature was 65-75°C, and the air volume was 1m 3 / min, feed temperature 55-60°C, to obtain pork bone Maillard powder;

[0045] (4) GABA is mixed with carrageenan to obtain a bitterness suppressant;

[0046] (5) Pork bone Maillard powder is mixed with NaCl, KCl, maltodextrin and a bitterness inhibitor, granulated, with a blast temperature of 100 to 120°C, a spray rate of 0.5 to 1 kg / min, and dried at 70°C to obtain round or quasi-round granular pork bone low-sodium seasoning salt with a particle size of 0.5 to 1 mm.

[0047] Example 2

[0048] 10 parts of beef bone Maillard powder, 60 parts of NaCl, 30 parts of KCl, 3 parts of bitterness inhibitor, and 2 parts of maltodextrin. The mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0049] (1) Soak the cattle bones in water for 2 hours to remove blood, then sterilize the cattle bones and water at a solid-liquid ratio of 1:4, steam at 120°C for 80 minutes, and collect the steaming liquid; dry the steamed bones at 65°C to constant weight, and grind them through a 100-mesh sieve; mix the steaming liquid with bone powder to obtain an initial cattle bone homogenate, and perform ultrasonic treatment at a power of 400 W and a temperature of 45°C for 15 minutes to obtain a cattle bone homogenate;

[0050] (2) The bovine bone homogenate is treated with a composite enzyme composed of papain and neutral protease in a mass ratio of 1:2, the amount of the composite enzyme added is 6% of the mass of the bovine bone dry matter, the enzymatic hydrolysis is carried out for 180 min, the enzymatic hydrolysis conditions are pH 5 (the pH of the bovine bone homogenate is adjusted by citric acid), the temperature is 50° C., and the bovine bone enzymatic hydrolyzate is obtained;

[0051] (3) The enzymatic hydrolysate of bovine bones was mixed with reducing sugar (prepared by mixing fructose and glucose in a mass ratio of 1:1) and cysteine, wherein the amount of reducing sugar added was 12% of the mass of the bovine bone dry matter, and the amount of cysteine ​​added was 4% of the mass of the bovine bone dry matter. The initial pH was adjusted to 7 with food-grade baking soda, and the Maillard reaction was carried out. The reaction temperature was 90°C, the reaction time was 100 min, and the spray drying was performed. The inlet temperature was 130-160°C, the outlet temperature was 65-75°C, and the air intake was 1m 3 / min, feed temperature 55-60°C, to obtain beef bone Maillard powder;

[0052] (4) GABA is mixed with carrageenan to obtain a bitterness suppressant;

[0053] (5) The Maillard powder of beef bone is mixed with NaCl, KCl, maltodextrin and a bitterness inhibitor, granulated, with a blast temperature of 100 to 120°C, a spray rate of 0.5 to 1 kg / min, and dried at 70°C to obtain a round or quasi-round granular beef bone low-sodium seasoning salt with a particle size of 0.5 to 1 mm.

[0054] Example 3

[0055] 10 parts of chicken bone Maillard powder, 55 parts of NaCl, 35 parts of KCl, 3 parts of bitterness inhibitor, and 2 parts of maltodextrin. The mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0056] (1) Soak the chicken bones in water for 1 hour to remove the blood, then sterilize the chicken bones and water at a solid-liquid ratio of 1:2, steam at 120°C for 50 minutes, and collect the steaming liquid; dry the steamed bones at 65°C to constant weight, and grind them through a 100-mesh sieve; mix the steaming liquid with bone powder to obtain an initial chicken bone homogenate, and perform ultrasonic treatment at a power of 360 W and a temperature of 40°C for 12 minutes to obtain a chicken bone homogenate;

[0057] (2) chicken bone homogenate was treated with flavor protease at an amount of 6% of the dry matter weight of the chicken bones, and the enzymatic hydrolysis was performed for 120 min at a pH of 4.5 (the pH of the chicken bone homogenate was adjusted with citric acid) and a temperature of 45° C. to obtain a chicken bone enzymatic hydrolyzate;

[0058] (3) Chicken bone enzymatic hydrolysate was mixed with reducing sugar (prepared by mixing fructose and glucose in a mass ratio of 1:1) and cysteine, wherein the amount of reducing sugar added was 8% of the weight of the chicken bone dry matter, and the amount of cysteine ​​added was 3% of the weight of the chicken bone dry matter. The initial pH was adjusted to 6 with food-grade baking soda, and the Maillard reaction was carried out. The reaction temperature was 95°C, the reaction time was 110 min, and the reaction was spray-dried. The inlet temperature was 130-160°C, the outlet temperature was 65-75°C, and the air volume was 1m 3 / min, feed temperature 55-60°C, chicken bone Maillard powder is obtained;

[0059] (4) GABA is mixed with carrageenan to obtain a bitterness suppressant;

[0060] (5) Chicken bone Maillard powder is mixed with NaCl, KCl, maltodextrin and a bitterness inhibitor, granulated, with a blast temperature of 100 to 120°C, a spray rate of 0.5 to 1 kg / min, and dried at 70°C to obtain round or quasi-round granular chicken bone low-sodium seasoning salt with a particle size of 0.5 to 1 mm.

[0061] Example 4

[0062] 10 parts of clam Maillard powder, 60 parts of NaCl, 32 parts of KCl, 4 parts of bitterness inhibitor, and 2 parts of maltodextrin. The mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0063] (1) Clams and water were mixed in a ratio of 1 g: 3 mL, steamed for 30 min, pulped for 5 min to obtain an initial homogenate of clams, and then ultrasonically treated at a power of 300 W and a temperature of 50 ° C for 10 min to obtain a homogenate of clams;

[0064] (2) The clam homogenate was treated with a composite enzyme consisting of flavor protease and papain in a mass ratio of 1:1. The amount of the composite enzyme added was 3% of the mass of the clam dry matter. The enzymatic hydrolysis lasted for 150 min. The enzymatic hydrolysis conditions were pH 5 (the pH of the clam homogenate was adjusted by citric acid) and the temperature was 55°C to obtain a clam enzymatic hydrolysate.

[0065] (3) The clam enzymatic hydrolysate was mixed with reducing sugar (prepared by mixing fructose and glucose in a mass ratio of 1:1) and cysteine, the amount of reducing sugar added was 9% of the mass of the clam dry matter, the amount of cysteine ​​added was 4% of the mass of the clam dry matter, the initial pH was adjusted to 7 with food-grade baking soda, and the Maillard reaction was carried out at a reaction temperature of 100°C and a reaction time of 100 min. The mixture was spray-dried with an inlet temperature of 130-160°C, an outlet temperature of 65-75°C, and an air volume of 1m 3 / min, feed temperature 55-60°C, to obtain clam Maillard powder;

[0066] (4) GABA is mixed with carrageenan to obtain a bitterness suppressant;

[0067] (5) Clam Maillard powder is mixed with NaCl, KCl, maltodextrin and a bitterness inhibitor, granulated, with a blast temperature of 100 to 120° C., a spray rate of 0.5 to 1 kg / min, and dried at 70° C. to obtain a round or quasi-round granular clam low-sodium seasoning salt with a particle size of 0.5 to 1 mm.

[0068] Comparative Example 1

[0069] 12 parts of pork bone Maillard powder, 58 parts of NaCl, 30 parts of KCl, and 2 parts of maltodextrin.

[0070] (1) Soak the pig bones in water for 1.5 hours to remove blood, then sterilize the pig bones and water at a solid-liquid ratio of 1:3, steam at 120°C for 60 minutes, and collect the steaming liquid; dry the steamed bones at 65°C to constant weight, and grind them through a 100-mesh sieve; mix the steaming liquid with bone powder to obtain an initial pig bone homogenate, and perform ultrasonic treatment at a power of 350 W and a temperature of 40°C for 12 minutes to obtain a pig bone homogenate;

[0071] (2) The pig bone homogenate is prepared by using a compound enzyme composed of flavor protease and neutral protease in a mass ratio of 1:1. The amount of the compound enzyme added is 5% of the mass of the pig bone dry matter. The enzymatic hydrolysis is carried out for 150 minutes. The enzymatic hydrolysis conditions are pH 4.5 (the pH of the pig bone homogenate is adjusted by citric acid) and the temperature is 50°C to obtain a pig bone enzymatic hydrolyzate.

[0072] (3) The pig bone enzymatic hydrolysate was mixed with reducing sugar (prepared by mixing fructose and glucose in a mass ratio of 1:1) and cysteine, wherein the amount of reducing sugar added was 8% of the mass of the pig bone dry matter, and the amount of cysteine ​​added was 3% of the mass of the pig bone dry matter. The initial pH was adjusted to 6.5 with food-grade baking soda, and the Maillard reaction was carried out. The reaction temperature was 100°C, the reaction time was 80 min, and the spray drying was performed. The inlet temperature was 130-160°C, the outlet temperature was 65-75°C, and the air volume was 1m 3 / min, feed temperature 55-60°C, to obtain pork bone Maillard powder;

[0073] (4) Pork bone Maillard powder is mixed with NaCl, KCl and maltodextrin, granulated, the blowing temperature is 100-120°C, the spraying rate is 0.5-1 kg / min, and dried at 70°C to obtain pork bone low-sodium seasoning salt.

[0074] Comparative Example 2

[0075] 10 parts of beef bone Maillard powder, 60 parts of NaCl, 30 parts of KCl, and 2 parts of maltodextrin.

[0076] (1) Soak the cattle bones in water for 2 hours to remove blood, then sterilize the cattle bones and water at a solid-liquid ratio of 1:4, steam at 120°C for 80 minutes, and collect the steaming liquid; dry the steamed bones at 65°C to constant weight, and grind them through a 100-mesh sieve; mix the steaming liquid with bone powder to obtain an initial cattle bone homogenate, and perform ultrasonic treatment at a power of 400 W and a temperature of 45°C for 15 minutes to obtain a cattle bone homogenate;

[0077] (2) The bovine bone homogenate is treated with a composite enzyme composed of papain and neutral protease in a mass ratio of 1:2, the amount of the composite enzyme added is 6% of the mass of the bovine bone dry matter, the enzymatic hydrolysis is carried out for 180 min, the enzymatic hydrolysis conditions are pH 5 (the pH of the bovine bone homogenate is adjusted by citric acid), the temperature is 50° C., and the bovine bone enzymatic hydrolyzate is obtained;

[0078] (3) The enzymatic hydrolysate of bovine bones was mixed with reducing sugar (prepared by mixing fructose and glucose in a mass ratio of 1:1) and cysteine, wherein the amount of reducing sugar added was 12% of the mass of the bovine bone dry matter, and the amount of cysteine ​​added was 4% of the mass of the bovine bone dry matter. The initial pH was adjusted to 7 with food-grade baking soda, and the Maillard reaction was carried out. The reaction temperature was 90°C, the reaction time was 100 min, and the spray drying was performed. The inlet temperature was 130-160°C, the outlet temperature was 65-75°C, and the air intake was 1m 3 / min, feed temperature 55-60°C, to obtain beef bone Maillard powder;

[0079] (4) The Maillard powder of beef bone is mixed with NaCl, KCl and maltodextrin, granulated, the blowing temperature is 100-120°C, the spraying rate is 0.5-1 kg / min, and dried at 70°C to obtain beef bone low-sodium seasoning salt.

[0080] Comparative Example 3

[0081] 10 parts of chicken bone Maillard powder, 55 parts of NaCl, 35 parts of KCl, and 2 parts of maltodextrin.

[0082] (1) Soak the chicken bones in water for 1 hour to remove the blood, then sterilize the chicken bones and water at a solid-liquid ratio of 1:2, steam at 120°C for 50 minutes, and collect the steaming liquid; dry the steamed bones at 65°C to constant weight, and grind them through a 100-mesh sieve; mix the steaming liquid with bone powder to obtain an initial chicken bone homogenate, and perform ultrasonic treatment at a power of 360 W and a temperature of 40°C for 12 minutes to obtain a chicken bone homogenate;

[0083] (2) chicken bone homogenate was treated with flavor protease at an amount of 6% of the dry matter weight of the chicken bones, and the enzymatic hydrolysis was performed for 120 min at a pH of 4.5 (the pH of the chicken bone homogenate was adjusted with citric acid) and a temperature of 45° C. to obtain a chicken bone enzymatic hydrolyzate;

[0084] (3) Chicken bone enzymatic hydrolysate was mixed with reducing sugar (prepared by mixing fructose and glucose in a mass ratio of 1:1) and cysteine, wherein the amount of reducing sugar added was 8% of the weight of the chicken bone dry matter, and the amount of cysteine ​​added was 3% of the weight of the chicken bone dry matter. The initial pH was adjusted to 6 with food-grade baking soda, and the Maillard reaction was carried out. The reaction temperature was 95°C, the reaction time was 110 min, and the reaction was spray-dried. The inlet temperature was 130-160°C, the outlet temperature was 65-75°C, and the air volume was 1m 3 / min, feed temperature 55-60°C, chicken bone Maillard powder is obtained;

[0085] (4) Chicken bone Maillard powder is mixed with NaCl, KCl and maltodextrin, granulated, the blowing temperature is 100-120°C, the spraying rate is 0.5-1 kg / min, and dried at 70°C to obtain chicken bone low-sodium seasoning salt.

[0086] Comparative Example 4

[0087] 10 parts of clam Maillard powder, 60 parts of NaCl, 32 parts of KCl, and 2 parts of maltodextrin.

[0088] (1) Clams and water were mixed in a ratio of 1 g: 3 mL, steamed for 30 min, pulped for 5 min to obtain an initial homogenate of clams, and then ultrasonically treated at a power of 300 W and a temperature of 50 ° C for 10 min to obtain a homogenate of clams;

[0089] (2) The clam homogenate was treated with a composite enzyme consisting of flavor protease and papain in a mass ratio of 1:1. The amount of the composite enzyme added was 3% of the mass of the clam dry matter. The enzymatic hydrolysis lasted for 150 min. The enzymatic hydrolysis conditions were pH 5 (the pH of the clam homogenate was adjusted by citric acid) and the temperature was 55°C to obtain a clam enzymatic hydrolysate.

[0090] (3) The clam enzymatic hydrolysate was mixed with reducing sugar (prepared by mixing fructose and glucose in a mass ratio of 1:1) and cysteine, the amount of reducing sugar added was 9% of the mass of the clam dry matter, the amount of cysteine ​​added was 4% of the mass of the clam dry matter, the initial pH was adjusted to 7 with food-grade baking soda, and the Maillard reaction was carried out at a reaction temperature of 100°C and a reaction time of 100 min. The mixture was spray-dried with an inlet temperature of 130-160°C, an outlet temperature of 65-75°C, and an air volume of 1m 3 / min, feed temperature 55-60°C, to obtain clam Maillard powder;

[0091] (4) Clam Maillard powder is mixed with NaCl, KCl and maltodextrin, granulated, with a blast temperature of 100-120° C., a spray rate of 0.5-1 kg / min, and dried at 70° C. to obtain clam low-sodium seasoning salt.

[0092] Comparative Example 5

[0093] 12 parts of pig bone enzymatic hydrolysis powder, 58 parts of NaCl, 30 parts of KCl, 3 parts of bitterness inhibitor, and 2 parts of maltodextrin. The mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0094] Example 1 Preparation of the obtained pig bone enzymatic hydrolysate, spray drying, inlet temperature 130 ~ 160 ℃, outlet temperature 65 ~ 75 ℃, air volume 1m 3 / min, the feed temperature is 55-60℃ to obtain pig bone enzymatic hydrolysis powder; γ-aminobutyric acid is mixed with carrageenan to obtain a bitterness inhibitor; the pig bone enzymatic hydrolysis powder is mixed with NaCl, KCl, maltodextrin and a bitterness inhibitor, granulated, the blast temperature is 100-120℃, the spray rate is 0.5-1kg / min, and dried at 70℃ to obtain round or quasi-round granular pig bone enzymatic hydrolysis powder low sodium seasoning salt with a particle size of 0.5-1mm.

[0095] Comparative Example 6

[0096] 10 parts of bovine bone enzymatic hydrolyzed powder, 60 parts of NaCl, 30 parts of KCl, 3 parts of bitterness inhibitor, and 2 parts of maltodextrin. The mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0097] Example 2 Preparation of the obtained bovine bone enzymatic hydrolysate, spray drying, inlet temperature 130 ~ 160 ℃, outlet temperature 65 ~ 75 ℃, air volume 1m 3 / min, the feed temperature is 55-60℃, and beef bone enzymatic hydrolysis powder is obtained; γ-aminobutyric acid is mixed with carrageenan to obtain a bitterness inhibitor; the beef bone enzymatic hydrolysis powder is mixed with NaCl, KCl, maltodextrin and a bitterness inhibitor, granulated, the blast temperature is 100-120℃, the spray rate is 0.5-1kg / min, and dried at 70℃ to obtain a round or quasi-round granular beef bone enzymatic hydrolysis powder low-sodium seasoning salt with a particle size of 0.5-1mm.

[0098] Comparative Example 7

[0099] 10 parts of chicken bone enzymatic hydrolyzed powder, 55 parts of NaCl, 35 parts of KCl, 3 parts of bitterness inhibitor, and 2 parts of maltodextrin. The mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0100] Example 3 Preparation of the obtained chicken bone enzymatic hydrolysate, spray drying, inlet temperature 130 ~ 160 ℃, outlet temperature 65 ~ 75 ℃, air volume 1m 3 / min, the feeding temperature is 55-60℃ to obtain chicken bone enzymatic hydrolysis powder; γ-aminobutyric acid is mixed with carrageenan to obtain a bitterness inhibitor; the chicken bone enzymatic hydrolysis powder is mixed with NaCl, KCl, maltodextrin and the bitterness inhibitor, granulated, the blast temperature is 100-120℃, the spray rate is 0.5-1kg / min, and dried at 70℃ to obtain round or quasi-round granular chicken bone enzymatic hydrolysis powder low sodium seasoning salt with a particle size of 0.5-1mm.

[0101] Comparative Example 8

[0102] 10 parts of clam enzymatic hydrolysate powder, 60 parts of NaCl, 32 parts of KCl, 4 parts of bitterness inhibitor, and 2 parts of maltodextrin, wherein the mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:1.

[0103] Example 4 Prepare the obtained clam hydrolysate, spray dry, inlet temperature 130 ~ 160 ℃, outlet temperature 65 ~ 75 ℃, air volume 1m3 / min, feed temperature 55 ~ 60 ℃, to obtain clam hydrolysate powder; γ-aminobutyric acid is mixed with carrageenan to obtain a bitter inhibitor; clam hydrolysate powder is mixed with NaCl, KCl, maltodextrin and bitter inhibitor, granulated, blast temperature of 100 ~ 120 ℃, spray rate of 0.5 ~ 1kg / min, 70 ℃ drying, to obtain a round or quasi-round granular clam hydrolysate powder low sodium seasoning salt with a particle size of 0.5 ~ 1mm.

[0104] Comparative Example 9

[0105] 12 parts of pig bone enzymatic hydrolysis powder, 58 parts of NaCl, 30 parts of KCl, and 2 parts of maltodextrin.

[0106] The obtained pig bone enzymatic hydrolysate was spray dried with an inlet temperature of 130-160°C, an outlet temperature of 65-75°C, and an air volume of 1m 3 / min, the feed temperature is 55-60°C to obtain pig bone enzymatic hydrolysis powder; mixed with NaCl, KCl and maltodextrin, granulated, the blast temperature is 100-120°C, the spray rate is 0.5-1kg / min, and dried at 70°C to obtain pig bone seasoning salt.

[0107] Comparative Example 10

[0108] 10 parts of beef bone enzymatic hydrolyzed powder, 60 parts of NaCl, 30 parts of KCl, and 2 parts of maltodextrin.

[0109] The obtained bovine bone hydrolysate prepared in Comparative Example 2 was spray-dried with an inlet temperature of 130-160°C, an outlet temperature of 65-75°C, an air intake volume of 1m3 / min, and a feed temperature of 55-60°C to obtain bovine bone hydrolysate powder; it was mixed with NaCl, KCl and maltodextrin, granulated with a blast temperature of 100-120°C, a spray rate of 0.5-1kg / min, and dried at 70°C to obtain bovine bone seasoning salt.

[0110] Comparative Example 11

[0111] 10 parts of chicken bone enzymatic hydrolyzed powder, 55 parts of NaCl, 35 parts of KCl, and 2 parts of maltodextrin.

[0112] Comparative Example 3 The chicken bone enzymatic hydrolysate prepared was spray dried with an inlet temperature of 130-160°C, an outlet temperature of 65-75°C, and an air volume of 1m 3 / min, the feed temperature is 55-60°C to obtain chicken bone enzymatic hydrolyzed powder; mixed with NaCl, KCl and maltodextrin, granulated, the blast temperature is 100-120°C, the spray rate is 0.5-1kg / min, and dried at 70°C to obtain chicken bone seasoning salt.

[0113] Comparative Example 12

[0114] 10 parts of clam enzymatic hydrolyzate powder, 60 parts of NaCl, 32 parts of KCl, and 2 parts of maltodextrin.

[0115] Comparative Example 4: The obtained clam hydrolysate was spray dried with an inlet temperature of 130-160°C, an outlet temperature of 65-75°C, and an air volume of 1m 3 / min, the feed temperature is 55-60°C, and clam enzymatic hydrolyzate powder is obtained; it is mixed with NaCl, KCl and maltodextrin, granulated, the blast temperature is 100-120°C, the spray rate is 0.5-1kg / min, and dried at 70°C to obtain clam seasoning salt.

[0116] Experimental Example 1

[0117] Sensory evaluation and statistical analysis were performed on the seasoning salts prepared in Examples 1 to 4 and Comparative Examples 1 to 12, respectively, and the specific steps were as follows:

[0118] 1. Comparative Examples 1 to 4 and Comparative Examples 9 to 12 Preparation of Low-Sodium Seasoning Salt

[0119] Using 0.6 g / 100 mL NaCl solution as the reference solution, set up the following experimental groups:

[0120] (1) 0.58 g NaCl + 0.01 g animal-derived Maillard powder / animal-derived enzymatic powder + 0.01 g KCl to prepare a 0.6 g / 100 mL low-sodium seasoning salt solution.

[0121] (2) 0.56 g NaCl + 0.02 g animal-derived Maillard powder / animal-derived enzymatic powder + 0.02 g KCl to prepare a 0.6 g / 100 mL low-sodium seasoning salt solution.

[0122] (3) 0.54 g NaCl + 0.03 g animal-derived Maillard powder / animal-derived enzymatic powder + 0.03 g KCl to prepare a 0.6 g / 100 mL low-sodium seasoning salt solution.

[0123] (4) 0.52 g NaCl + 0.04 g animal-derived Maillard powder / animal-derived enzymatic powder + 0.04 g KCl to prepare a 0.6 g / 100 mL low-sodium seasoning salt solution.

[0124] By analogy, NaCl is gradually replaced by animal Maillard powder / animal enzymatic powder and KCl in equal amounts, the solution is scored according to the sensory scoring table, and the final ratio of the materials in the low-sodium seasoning salt prepared in Comparative Examples 1 to 4 and Comparative Examples 9 to 12 is determined based on the standard of no perceived bitterness of the solution.

[0125] 2. Preparation of low sodium seasoning salt obtained in Examples 1 to 4 and Comparative Examples 5 to 8

[0126] On the basis of each low-sodium seasoning salt obtained in step 1, continue to gradually replace NaCl with animal-based Maillard powder / animal-based enzymatic powder and KCl in equal amounts until the solution becomes obviously bitter, and then add a bitterness inhibitor to inhibit the bitterness. Take pork bones as an example: select a solution of low-sodium seasoning salt prepared from pork bones that has an obvious bitter taste, that is, the formula is (0.42g NaCl+0.09g pork bone Maillard powder / pork bone enzymatic powder+0.09g KCl, configured into a 0.6g / 100mL low-sodium seasoning salt solution) as a reference solution, and add a bitterness inhibitor thereto as an experimental group, as follows:

[0127] (1) 0.46g NaCl + 0.09g animal source Maillard powder / animal source enzymatic powder + 0.09g KCl + 0.005g GABA + 0.005g carrageenan

[0128] (2) 0.46g NaCl + 0.09g animal source Maillard powder / animal source enzymatic powder + 0.09g KCl + 0.01g GABA + 0.01g carrageenan

[0129] This process is repeated until the bitter taste of the solution is no longer felt. The final ratio of each material in the low-sodium seasoning salt (with bitterness inhibitor) is determined based on the ratio of KCl to bitterness inhibitor in this formula.

[0130] Evaluation Criteria

[0131] The direct scoring method was used to select 20 people with normal taste, aged between 20 and 40 years old. 2 hours before the sensory evaluation, the sensory assessors were not allowed to eat other food and drinks except pure water. All assessors scored the various indicators of the solution. Each tasting volume was 1mL, and the mouth was rinsed with cold boiled water after each evaluation, and the interval between two evaluations was 60s. The sensory evaluation standards are shown in Table 1.

[0132] Table 1 Sensory Standards

[0133]

[0134] The results are as follows Figure 2 Middle A, Figure 2 Middle B, Figure 2 Middle C and Figure 2As shown in D, at the same concentration, the four kinds of low-sodium seasoning salts of animal origin prepared without adding bitterness inhibitors in Examples 1 to 4 and Comparative Examples 1 to 12 have improved scores in saltiness, aroma, bitterness, sweetness, and mellowness compared with table salt NaCl, and the flavor of the seasoning salts prepared from Maillard powder in Examples 1 to 4 is better than the seasoning salts prepared from enzymatic hydrolysis powder in Comparative Examples 5 to 8. In addition, the four kinds of low-sodium seasoning salts of animal origin prepared with bitterness inhibitors in Examples 1 to 4 and Comparative Examples 5 to 8 increase the amount of Maillard / enzymatic hydrolysis powder added, further enriching the flavor of the seasoning salts, while enhancing the saltiness, aroma, sweetness, and mellowness, all show obvious bitterness inhibition effects, significantly reduce bitterness, and increase bitterness scores.

[0135] Experimental Example 2

[0136] The salt ratios of four kinds of low-sodium seasoning salts from animal sources prepared by adding bitterness suppressants in Examples 1 to 4 and Comparative Examples 1 to 12 were investigated, and the specific steps were as follows:

[0137] The salt replacement rate is calculated according to the final ratio determined in Experimental Example 1:

[0138] Salt replacement rate = M / N;

[0139] Where M is the mass of substances other than NaCl in the solution; N is the mass of NaCl in pure NaCl solution, i.e. 0.6 g.

[0140] The results are as follows Figure 3 As shown, the salt-substituting effect of the seasoning salt prepared by using Maillard powder in Examples 1 to 4 is better than that of the seasoning salt prepared by using enzymolysis powder in Comparative Examples 5 to 8, indicating that more flavor substances will be produced during the Maillard reaction. Before bitterness suppression, the salt-substituting rate of the seasoning salt prepared by Maillard powder is 20-40%, and the salt-substituting rate of the seasoning salt prepared by enzymolysis powder is 10-30%; after bitterness suppression, the salt-substituting rate of the seasoning salt prepared by Maillard powder is 30-50%, and the salt-substituting rate of the seasoning salt prepared by enzymolysis powder is 20-40%. Among the four animal-based seasoning salts prepared by the present invention using Maillard powder and bitterness suppressants, the best salt-substituting effect is clams, which can reach 50%, and the salt-substituting rates of the other three seasoning salts can also reach more than 30%.

[0141] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. An animal-derived low-sodium seasoning salt, characterized in that: The invention comprises the following components in parts by weight: 10-12 parts of animal source Maillard powder, 50-60 parts of NaCl, 30-40 parts of KCl, 3-6 parts of bitterness inhibitor and 2 parts of maltodextrin.

2. The animal-derived low-sodium seasoning salt according to claim 1, characterized in that: The animal source Maillard powder is one or more of pork bone Maillard powder, cattle bone Maillard powder, chicken bone Maillard powder or clam Maillard powder.

3. The animal-derived low-sodium seasoning salt according to claim 1, characterized in that: The bitterness suppressants include gamma-aminobutyric acid and carrageenan.

4. The animal-derived low-sodium seasoning salt according to claim 3, characterized in that: The mass ratio of γ-aminobutyric acid to carrageenan in the bitterness inhibitor is 1:

1.

5. The method for preparing the animal-derived low-sodium seasoning salt according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) pre-treating animal-derived raw materials, and ultrasonically treating them to obtain a homogenate of the animal-derived raw materials; (2) hydrolyzing the homogenate of the animal-derived raw material obtained in step (1) with a protease to obtain an animal-derived enzymatic hydrolysate; (3) mixing the animal-derived enzymatic hydrolysate obtained in step (2) with reducing sugar and cysteine, performing a Maillard reaction, and spray drying to obtain an animal-derived Maillard powder; (4) GABA is mixed with carrageenan to obtain a bitterness suppressant; (5) The animal-derived Maillard powder obtained in step (3) is mixed with NaCl, KCl, maltodextrin and the bitterness inhibitor obtained in step (4), granulated and dried to obtain animal-derived low-sodium seasoning salt.

6. The preparation method according to claim 5, characterized in that: When the animal-derived raw material in step (1) is one of pig bones, cattle bones or chicken bones, the pretreatment is specifically as follows: soaking one of the pig bones, cattle bones or chicken bones in water for 1 to 2 hours, steaming at 120° C. for 40 to 80 minutes, and collecting the steaming liquid; drying the steamed bones at 60 to 70° C. to constant weight, crushing through a 100-mesh sieve to obtain bone powder, mixing the steaming liquid with the bone powder to obtain an initial homogenate of the animal-derived raw material; When the animal-derived raw material in step (1) is clams, the pretreatment is specifically as follows: clams and water are mixed in a ratio of 1 g:3 mL, steamed for 30 min, and pulped for 5 min to obtain an initial homogenate of the animal-derived raw material.

7. The preparation method according to claim 5, characterized in that: The power of the ultrasonic treatment in step (1) is 300-500W, the temperature of the ultrasonic treatment is 35-45°C, and the time of the ultrasonic treatment is 10-15min.

8. The preparation method according to claim 5, characterized in that: The protease in step (2) is one or two of flavor protease, papain, and neutral protease, and the added amount of the protease is 1% to 6% of the dry matter mass of the animal-based raw material; the pH of the enzymatic hydrolysis in step (2) is 4.0 to 5.0, the temperature of the enzymatic hydrolysis is 40 to 55° C., and the time of the enzymatic hydrolysis is 120 to 180 minutes.

9. The preparation method according to claim 5, characterized in that: The reducing sugar in step (3) is prepared by mixing fructose and glucose in a mass ratio of 1:1; the amount of reducing sugar added in step (3) is 8% to 12% of the dry matter mass of the animal-based raw material; the amount of cysteine ​​added in step (3) is 2% to 5% of the dry matter mass of the animal-based raw material; the pH of the Maillard reaction in step (3) is 6 to 7, the temperature of the Maillard reaction is 80 to 100° C., and the time of the Maillard reaction is 80 to 110 min; the inlet temperature of the spray drying in step (3) is 150 to 180° C., the outlet temperature is 75 to 100° C., and the air intake volume is 1 m 3 / min, and the feed temperature is 50-60℃.

10. The preparation method according to claim 5, characterized in that: The blast temperature of the granulation in step (5) is 100-120°C, and the spray rate of the granulation is 0.5-1 kg / min; the drying temperature in step (5) is 60-80°C.

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