Yeast extract with salt reducing and flavor enhancing effects as well as preparation method and application thereof
By mixing yeast extracts, plant peptides and marine peptides in specific proportions and being heat-reacted, the problem of high salt content and light taste in existing salt-reducing seasoning products is solved, and the effect of reducing sodium content in food is achieved, while improving the salty and overall taste of the food.
CN119732477APending Publication Date: 2025-04-01ANGEL YEAST CO LTD
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Patent Information
- Application Number
- CN202411748311.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-29
- Publication Date
- 2025-04-01
AI Technical Summary
Technical Problem
The existing salt-reducing seasoning products have high salt content, light taste and insufficient umami flavor after reducing salt, making it difficult to meet consumers' demand for low-salt health and fresh taste.
Method used
Yeast extracts, plant peptides and marine peptides are mixed in a specific proportion and heat-reacting to produce yeast extracts with a salt-reducing and odor-enhancing effect, which are used to replace or reduce the amount of salt and MSG in food.
Benefits of technology
This yeast extract can effectively enhance the saltiness and umami flavor of the food, thereby reducing the amount of salt and MSG, reducing the sodium content in the food, and enhancing the overall taste of the food.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention relates to the technical field of food seasoning and salt reduction, in particular to a yeast extract with salt reduction and flavor enhancement effects as well as a preparation method and application of the yeast extract. The yeast extract with the salt reducing and flavor enhancing effects is prepared from the following raw materials in parts by weight through thermal reaction: 50-80 parts of yeast extract, 6-15 parts of plant polypeptide and 1-15 parts of marine polypeptide. The yeast extract with the salt reducing and flavor enhancing effects is prepared by taking various proteins as main raw materials through thermal reaction, has the function of enhancing the salty taste and the fresh taste of food, and can effectively enhance the salty taste and the fresh taste of a product when being added into a food seasoning, so that the use amount of table salt and monosodium glutamate is reduced, and the production cost is reduced. And the sodium content in the food is effectively reduced.
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