Low-sodium salt and preparation method thereof

Abstract

The invention provides low-sodium salt and a preparation method thereof, and belongs to the technical field of seasonings, and the preparation method comprises the following steps: adding water into pea meal, uniformly stirring, adjusting the pH value to 7-8, and adding a compound enzyme for enzymolysis to obtain an enzymatic hydrolysate; carrying out enzyme deactivation on the enzymatic hydrolysate, centrifuging to remove impurities to obtain supernate, and carrying out ultrafiltration and freeze drying to obtain pea zymolyte; and uniformly mixing the table salt and the pea zymolyte to obtain the low-sodium table salt. The pea zymolyte is formed by pea protein enzymolysis, the content of umami substances such as glutamic acid and aspartic acid in the pea protein is high, the glutamic acid and the aspartic acid are acidic peptides, and when the content of the acidic peptides in the zymolyte is higher than that of alkaline peptides, the salty taste characteristic of the zymolyte can be enhanced; the salty taste enhancer can be mixed with the salt for use, so that the content of sodium in food can be reduced while the salty taste is not reduced, and meanwhile, the delicate flavor of the food can be enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of condiments, and in particular to low-sodium table salt and a preparation method thereof. Background Art

[0002] Salt is a condiment widely used in the food industry and in people's daily life. Excessive intake of sodium chloride, its main ingredient, will increase the risk of hypertension, gastric cancer, stroke and other diseases. The main measure to reduce salt is to reduce the amount of salt used in food seasoning or processing, but too much salt reduction will affect the flavor of the food. Potassium salts, ammonium salts and other salts can also be used to replace salt, but these salts have a special aftertaste such as bitterness, which consumers cannot accept. Summary of the invention

[0003] In view of the technical problems existing in the background technology, the present application provides instant edible salt and its preparation method and application, aiming to solve the technical problem of reducing the sodium content of salt while improving the flavor of low-sodium salt.

[0004] In a first aspect, the present invention provides a method for preparing low-sodium salt, comprising the following steps: S1. After adding water to pea flour and stirring evenly, the pH value is adjusted to 7-8, and a composite enzyme is added for enzymolysis to obtain an enzymolysis solution; S2, after the enzyme is inactivated, the enzymatic solution is centrifuged to remove impurities to obtain a supernatant; S3, the supernatant is ultrafiltered and freeze-dried to obtain pea hydrolysate; S4. Evenly mix the salt and the pea enzymatic hydrolysate to obtain low-sodium salt.

[0005] Preferably, the complex enzyme in step S1 includes papain, flavor protease and alkaline protease.

[0006] Preferably, the volume ratio of pea flour to water in step S1 is 1:(10-15).

[0007] Preferably, in step S1, the enzymolysis time is 18-24 hours, and the enzymolysis temperature is 45° C.-50° C.

[0008] Preferably, in step S3, ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cutoff of 1 to 3 Kda.

[0009] Preferably, in parts by mass, step S4 comprises 80 to 100 parts of salt and 20 to 40 parts of pea enzymatic hydrolysate.

[0010] Preferably, in step S1, the enzymatic hydrolysate is further subjected to a deamidation treatment.

[0011] Preferably, the deamidation is carried out at a hydrochloric acid concentration of 0.4-1.0 mol / L, a temperature of 50-125° C., and a heating time of 10-180 min.

[0012] Preferably, after deamidation is completed, alkali solution is used for neutralization.

[0013] In a second aspect, an embodiment of the present application provides a low-sodium table salt prepared by the above method.

[0014] Different from the existing technical solutions, the beneficial effects of this application include: The pea hydrolysate in the present application is prepared by enzymatic hydrolysis of pea protein. Pea protein is an important component of peas, and the ratio of amino acids is relatively balanced. Among them, the content of umami substances such as glutamic acid and aspartic acid is relatively high. Glutamic acid and aspartic acid are acidic peptides. When the content of acidic peptides in the hydrolysate is higher than that of alkaline peptides, the salty characteristics of the hydrolysate will be enhanced. By selecting peas for enzymatic hydrolysis to prepare pea hydrolysate, a better salty enhancer can be obtained. When mixed with salt, the sodium content in food can be reduced without reducing the saltiness, and the umami taste of food can also be enhanced.

[0015] The above description is only an overview of the technical solution of the present application. In order to more clearly understand the technical means of the present application, it can be implemented in accordance with the contents of the specification. In order to make the above and other purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are listed below. DETAILED DESCRIPTION

[0016] The following is a detailed description of the embodiments of the technical solution of the present application. The following embodiments are only used to more clearly illustrate the technical solution of the present application, and are therefore only used as examples, and cannot be used to limit the scope of protection of the present application.

[0017] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by technicians in the technical field to which this application belongs; the terms used herein are only for the purpose of describing specific embodiments and are not intended to limit this application; the terms "including" and "having" in the specification and claims of this application and the above description and any variations thereof are intended to cover non-exclusive inclusions.

[0018] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present application. The appearance of the phrase in various locations in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0019] In the description of the embodiments of the present application, the term "multiple" refers to more than two (including two). Similarly, "multiple groups" refers to more than two groups (including two groups), and "multiple pieces" refers to more than two pieces (including two pieces).

[0020] At present, the main measure to reduce salt is to reduce the amount of salt used in food seasoning or processing, but reducing salt too much will affect the flavor of the food. At the same time, potassium salts, ammonium salts, etc. can also be used instead of salt, but these salts have special aftertastes such as bitterness, which consumers cannot accept.

[0021] In order to solve the technical problem that salt substitutes have poor flavor, the present application provides a low-sodium salt and a preparation method thereof. In a first aspect, an embodiment of the present application provides a preparation method of low-sodium salt, comprising the following steps: S1. After adding water to pea flour and stirring evenly, the pH value is adjusted to 7-8, and a composite enzyme is added for enzymolysis to obtain an enzymolysis solution; S2, after the enzyme is inactivated, the enzymatic solution is centrifuged to remove impurities to obtain a supernatant; S3, the supernatant is ultrafiltered and freeze-dried to obtain pea hydrolysate; S4. Evenly mix the salt and the pea enzymatic hydrolysate to obtain low-sodium salt.

[0022] In the technical solution of the embodiment of the present application, pea protein is an important component of peas, and the ratio of amino acids is relatively balanced. Among them, the content of umami substances such as glutamic acid and aspartic acid is relatively high. Glutamic acid and aspartic acid are acidic peptides. When the content of acidic peptides in the hydrolysate is higher than that of alkaline peptides, the salty characteristics of the hydrolysate will be enhanced. Peas are selected for enzymatic hydrolysis to prepare pea hydrolysates, and a better saltiness enhancer can be obtained. When mixed with salt, the sodium content in food can be reduced without reducing the saltiness, and the umami taste of food can also be enhanced.

[0023] Preferably, the complex enzyme in step S1 includes papain, flavor protease and alkaline protease.

[0024] In the technical solution of the embodiment of the present application, the exoenzyme (flavor protease) and endoenzyme (papain and alkaline protease) are used to hydrolyze pea powder, which can increase the content of small molecule peptides and enhance the saltiness of the hydrolyzate.

[0025] Preferably, the volume ratio of pea flour to water in step S1 is 1:(10-15).

[0026] Preferably, in step S1, the enzymolysis time is 18-24 hours, and the enzymolysis temperature is 45° C.-50° C.

[0027] Preferably, in step S3, ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cutoff of 1 to 3 Kda.

[0028] In the technical solution of the embodiment of the present application, the small molecule peptides with a molecular weight less than 3Kda in the pea hydrolysate have the strongest salty taste characteristics.

[0029] Preferably, in parts by mass, step S4 comprises 80 to 100 parts of salt and 20 to 40 parts of pea enzymatic hydrolysate.

[0030] Preferably, in step S1, the enzymatic hydrolysate is further subjected to a deamidation treatment.

[0031] Deamidation treatment can convert asparagine and glutamine in the hydrolysate into aspartic acid and glutamic acid, increase the content of aspartic acid and glutamic acid in the hydrolysate, and enhance the salty taste characteristics of the hydrolysate.

[0032] Preferably, the deamidation is carried out at a hydrochloric acid concentration of 0.4-1.0 mol / L, a temperature of 50-125° C., and a heating time of 10-180 min.

[0033] Preferably, after deamidation is completed, alkali solution is used for neutralization.

[0034] In a second aspect, an embodiment of the present application provides a low-sodium table salt prepared by the above method.

[0035] Some specific embodiments are listed below. It should be noted that the embodiments described below are exemplary and are only used to explain the present application, and should not be construed as limiting the present application. If specific techniques or conditions are not specified in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. The reagents or instruments used without specifying the manufacturer are all conventional products that can be obtained commercially.

[0036] 1. Preparation method Example 1 A method for preparing low-sodium salt comprises the following steps: S1. Add water to pea flour and stir evenly, the volume ratio of pea flour to water is 1:10-15, adjust the pH to 7-8 with KOH, add 0.1% of papain, flavor protease and alkaline protease by mass of pea flour for enzymolysis, the mass ratio of papain, flavor protease and alkaline protease is 1:1:1, the enzymolysis time is 18h, the enzymolysis temperature is 50°C, and an enzymolysis solution is obtained. The enzymolysis solution is deamidated under the conditions of a hydrochloric acid concentration of 0.4mol / L, a temperature of 125°C, and a heating time of 10min. After the deamidation is completed, it is neutralized with an alkali solution to obtain a deamidated enzymolysis solution; S2, inactivate the deamidated enzymatic hydrolysate in a boiling water bath for 10 min, and then centrifuge to remove impurities to obtain a supernatant; S3, the supernatant is ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 3Kda, and freeze-dried to obtain a pea hydrolysate; S4, 80 parts of table salt and 40 parts of pea enzymatic hydrolysate were uniformly mixed according to their weight proportions to prepare low-sodium table salt.

[0037] Example 2 A method for preparing low-sodium salt comprises the following steps: S1. Add water to pea flour and stir evenly, the volume ratio of pea flour to water is 1:10, adjust the pH to 7-8 with KOH, add 0.1% of papain, flavor protease and alkaline protease by mass of pea flour for enzymolysis, the mass ratio of papain, flavor protease and alkaline protease is 1:1:1, the enzymolysis time is 24h, the enzymolysis temperature is 45°C, and an enzymolysis solution is obtained. The enzymolysis solution is deamidated under the conditions of a hydrochloric acid concentration of 1.0 mol / L, a temperature of 50°C, and a heating time of 180min. After the deamidation is completed, it is neutralized with an alkali solution to obtain a deamidated enzymolysis solution; S2, inactivate the deamidated enzymatic hydrolysate in a boiling water bath for 10 min, and then centrifuge to remove impurities to obtain a supernatant; S3, the supernatant is ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 1Kda, and freeze-dried to obtain a pea hydrolysate; S4. 100 parts of table salt and 20 parts of pea enzymatic hydrolysate are mixed uniformly according to their mass proportions to prepare low-sodium table salt.

[0038] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the enzymatic hydrolysate is not subjected to deamidation treatment.

[0039] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the supernatant was not subjected to ultrafiltration.

[0040] 2. Test Method Electronic tongue analysis: Use ultrapure water to prepare 100 mL of 0.5%, w / v concentration solution, filter it through a 0.45μm aqueous filter membrane and then test it on the machine. Use 100 mL of salty (0.35%, w / v sodium chloride) and fresh (0.35%, w / v sodium glutamate) reference solutions and filter them before testing on the machine.

[0041] The test was carried out according to the predetermined test procedure of the electronic tongue (INSENT SA402B) system. The electronic tongue taste analysis system is based on chemical sensors and pattern recognition, and uses artificial lipid membrane technology to evaluate the taste intensity of the sample by generating changes in membrane potential through electrostatic or hydrophobic interactions with flavor substances. Before data collection, the electronic tongue sensor was activated, and sample collection and cleaning were performed alternately. Each sample was tested 4 times, the first result was discarded, and the last three results were selected for data analysis.

[0042] Parameter description: The test taste range of INSENT SA402B electronic tongue is -25~25. When the value is 0, it means that the corresponding taste is the same as the reference solution; when the value is positive, the larger the value, the stronger the corresponding taste; when the value is negative, the larger the absolute value, the weaker the corresponding taste.

[0043] III. Analysis of test results of various embodiments and comparative examples The low sodium salt and NaCl prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were prepared into 0.5% w / v concentration solutions, and tested using an electronic tongue. The test results are shown in Table 1.

[0044] Table 1 Test data of Examples 1-2, Comparative Examples 1-2 and NaCl electronic tongue

[0045] As can be seen from Table 1, the saltiness of the low-sodium salt prepared in Example 1 and Example 2 is equivalent to that of NaCl, both of which are around 10; the astringency in Example 1 and Example 2 is lower than that of NaCl, and the umami is higher than that of NaCl, indicating that the pea enzymatic hydrolysate prepared by the method of the present application can be used as a saltiness enhancer, and the low-sodium salt prepared by using it together with table salt can achieve the same saltiness as pure table salt and can increase the umami taste.

[0046] The saltiness of the low-sodium salt prepared in Example 2 is slightly higher than that in Example 1, but the umami taste is reduced to a greater extent. The greater the amount of pea enzymatic hydrolysate added to the low-sodium salt, the stronger the umami taste.

[0047] The pea hydrolysate in Comparative Example 1 has not undergone deamidation treatment, and the saltiness is significantly reduced compared with Example 1, while the umami taste does not change much. The deamidation treatment can convert asparagine and glutamine in the hydrolysate into aspartic acid and glutamic acid, thereby increasing the content of aspartic acid and glutamic acid in the hydrolysate. Glutamic acid and aspartic acid are acidic peptides. When the content of acidic peptides in the hydrolysate is higher than that of basic peptides, the salty taste characteristics of the hydrolysate are enhanced. The total content of amino acids and peptides in Comparative Example 1 does not change much, so the umami taste in Comparative Example 1 does not change much compared with Example 1.

[0048] The pea hydrolysate in Comparative Example 2 was not ultrafiltered, and the saltiness was significantly reduced compared with Example 1, while the umami taste was slightly increased compared with Example 1, indicating that after ultrafiltration using an ultrafiltration membrane of 1 to 3 kDa, the salty small-molecule amino acids and peptides can be separated from the large-molecule amino acids, and the concentration of small-molecule amino acids and peptides in the pea hydrolysate can be increased, so that the saltiness characteristics of the prepared pea hydrolysate are further enhanced; the umami amino acid content in the hydrolysate that has not been ultrafiltered is higher, which can improve the umami characteristics of the pea hydrolysate.

[0049] It should be noted that the present application is not limited to the above-mentioned embodiments. The above-mentioned embodiments are only examples, and the embodiments having the same structure as the technical idea and exerting the same effect within the scope of the technical solution of the present application are all included in the technical scope of the present application. In addition, without departing from the scope of the main purpose of the present application, various modifications that can be thought of by those skilled in the art to the embodiments and other methods of combining some of the constituent elements in the embodiments are also included in the scope of the present application.

Claims

1. A method for preparing low-sodium salt, characterized in that: The steps include: S1. After adding water to pea flour and stirring evenly, the pH value is adjusted to 7-8, and a composite enzyme is added for enzymolysis to obtain an enzymolysis solution; S2, after inactivating the enzyme in the enzymatic solution, centrifuge to remove impurities and obtain a supernatant; S3, the supernatant is ultrafiltered and freeze-dried to obtain pea hydrolysate; S4. Evenly mix the salt and the pea enzymatic hydrolysate to obtain low-sodium salt.

2. The method for preparing low-sodium salt according to claim 1, characterized in that: The complex enzyme in step S1 includes papain, flavor protease and alkaline protease.

3. The method for preparing low-sodium salt according to claim 1, characterized in that: In step S1, the volume ratio of pea flour to water is 1:(10-15).

4. The method for preparing low-sodium salt according to claim 1, characterized in that: In step S1, the enzymolysis time is 18-24 hours, and the enzymolysis temperature is 45° C.-50° C.

5. The method for preparing low-sodium salt according to claim 1, characterized in that: In step S3, ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cutoff of 1-3 Kda.

6. The method for preparing low-sodium salt according to claim 1, characterized in that: In terms of mass, step S4 includes 80 to 100 parts of salt and 20 to 40 parts of pea enzymatic hydrolysate.

7. The method for preparing low-sodium salt according to claim 1, characterized in that: In the step S1, the enzymatic hydrolysate is further subjected to a deamidation treatment.

8. The method for preparing low-sodium salt according to claim 7, characterized in that: The deamidation is carried out under the conditions of a hydrochloric acid concentration of 0.4-1.0 mol / L, a temperature of 50-125° C., and a heating time of 10-180 min.

9. The method for preparing low-sodium salt according to claim 8, characterized in that: After deamidation is completed, alkali solution is used for neutralization.

10. A low sodium salt, characterized in that: The method is prepared by the method according to any one of claims 1 to 9.

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