Preparation method of low-sodium potassium-rich sugar-vinegar sauce seasoning

Abstract

The invention provides a preparation method of a low-sodium potassium-rich sugar-vinegar sauce seasoning, and relates to the technical field of food preparation processing, the preparation method comprises the following steps: ultrasonic extraction of a potassium-rich plant base solution: mixing 100g of laminaria saccharina and 80g of purple-flower purple sweet potato according to a mass ratio of 3: 2, drying with hot air at 80 DEG C until the moisture is 5%, crushing until the particle size is 0.5 mm, adding 500mL of deionized water, performing ultrasonic treatment at the frequency of 25kHz, and filtering to obtain the potassium-rich plant base solution; the potassium-rich plant base solution with the potassium content of 1,200 mg / L. According to the technical scheme, potassium is extracted from laminaria saccharina and purple sweet potatoes through ultrasonic extraction (Sp1), the potassium content reaches 1,200 mg / L, then the potassium content is increased to 2,000 mg / L through ion exchange potassium enrichment (Sp4), and the potassium content is increased to 2,000 mg / L through ion exchange potassium enrichment (Sp4), so that the potassium-rich plant base solution with the potassium content of 1,200 mg / L is obtained. And finally, performing vacuum concentration and compounding (Sp5) to prepare the sauce, wherein each 100g of the sauce contains 1000mg of potassium and 120mg of sodium. Compared with the traditional sweet and sour sauce and the existing low-sodium sauce, the potassium content is increased by more than 20 times, and the sodium content is reduced by 85%.

Description

Technical Field

[0001] The present invention relates to the technical field of food preparation and processing, and particularly to a preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning. Background Art

[0002] As a popular seasoning, sweet and sour sauce is widely used in home cooking, food delivery, and the food industry. For example, it is used to make sweet and sour spareribs, sweet and sour fish, or as a cold sauce and dipping sauce. The sweet and sour taste makes the dishes more delicious and is particularly favored by lovers of Chinese cuisine and fast food. However, with the popularization of the concept of healthy eating, consumers are increasingly concerned about sodium intake because more than 2,000 milligrams of sodium per day may increase the risk of high blood pressure and heart disease, while potassium (recommended daily intake of 3,500 milligrams) helps regulate blood pressure and electrolyte balance and becomes the key to a healthy diet. Currently, traditional sweet and sour sauce usually contains more than 800 milligrams of sodium per 100 grams, while the potassium content is less than 50 milligrams, making it difficult to meet the requirements of low sodium and high potassium. Some low-sodium sauces on the market try to improve by reducing salt or adding artificial sweeteners, but they have a single flavor and poor stability, often showing stratification or spoilage after 3 months of storage. In response to these problems, this technical solution proposes an innovative method that uses potassium-rich raw materials such as sugar kelp and purple sweet potato, and through ultrasonic extraction, compound strain fermentation, microcapsule slow release, ion exchange potassium enrichment, and vacuum concentration compounding, prepares a low-sodium and potassium-rich sweet and sour sauce with a potassium content of 1,000 milligrams per 100 grams and a sodium content of 120 milligrams per 100 grams, taking into account both health and flavor, while ensuring 12-month storage stability, providing a new idea for the development of healthy seasonings.

[0003] However, the following technical problems exist when the existing technology is used:

[0004] Problem 1: Traditional sweet and sour sauce has a high sodium content, more than 800 milligrams of sodium per 100 grams, while the potassium content is low, making it difficult to meet the healthy requirements of low salt and high potassium. The preparation of existing low-sodium sauces mostly relies on reducing salt and adding artificial sweeteners or a single fermentation process. Although the sodium can be reduced to 300 - 400 milligrams per 100 grams, the increase in potassium content is limited, usually less than 100 milligrams per 100 grams, and the flavor is single. It is difficult to efficiently enrich potassium through technologies such as ultrasonic extraction and ion exchange, limiting the health value and taste improvement of the sauce.

[0005] Problem 2: Existing low-sodium sauces are prone to flavor changes and precipitation during storage, often showing stratification or spoilage after 3 months, with insufficient stability. Traditional processes lack means such as microcapsule slow release and vacuum concentration, rely on manual adjustment of the formula, have poor batch consistency, and it is difficult to achieve 12-month long-term storage stability, resulting in restrictions on large-scale production and market promotion.

[0006] Therefore, a preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning is needed to solve the above problems. Summary of the Invention

[0007] Technical Problem to be Solved

[0008] In view of the deficiencies of the prior art, the present invention provides a method for preparing a low-sodium and potassium-rich sweet and sour sauce seasoning, which solves the problems in the above background art.

[0009] Technical Solution

[0010] To achieve the above object, the present invention is realized through the following technical solutions: A method for preparing a low-sodium and potassium-rich sweet and sour sauce seasoning, the preparation method comprising the following steps:

[0011] Sp1: Ultrasonic extraction of potassium-rich plant-based liquid: Mix 100 g of sugar kelp and 80 g of purple sweet potato in a mass ratio of 3:2, dry at 80 °C by hot air until the moisture content is 5%, crush to a particle size of 0.5 mm, add 500 mL of deionized water, and perform ultrasonic treatment with a frequency of 25 kHz and a power of 300 W for 15 minutes, control the temperature at 40 °C, centrifuge at 10000 rpm for 8 minutes, and then filter through a 0.45 μm microfiltration membrane to obtain a potassium-rich plant-based liquid with a potassium content of 1200 mg / L;

[0012] Sp2: Fermentation by composite strains: Add the potassium-rich plant-based liquid of Sp1 to 50 g of red beetroot juice, adjust the pH to 4.2, inoculate lactic acid bacteria and yeast, with the strain numbers being CGMCC1.12436 and CGMCC2.3889 respectively, the mass ratio of the strains being 1:1, and the total inoculation amount being 5×10 7 CFU / mL, ferment at 30 °C for 48 hours to obtain a fermentation broth with a potassium content of 1500 mg / L;

[0013] Sp3: Microcapsule preparation: Centrifuge the fermentation broth of Sp2 at 6000 rpm for 12 minutes, take the supernatant and concentrate it to a solid content of 20%, add 20 g of potassium chloride, 10 g of sodium alginate and 5 g of chitosan, and prepare microcapsules with a particle size of 30 μm by spray drying, with an inlet air temperature of 120 °C, an outlet air temperature of 60 °C, and a feeding rate of 4 mL / min;

[0014] Sp4: Ion exchange potassium enrichment: Pass the fermentation broth of Sp2 through a sulfonic acid type cation exchange resin, with a resin bed volume of 1.8 meq / mL and a flow rate of 2 mL / min, and collect a high-purity potassium-based liquid with a potassium content of 2000 mg / L and a sodium content of 50 mg / L;

[0015] Sp5: Vacuum low-temperature concentration compounding: Mix the microcapsules prepared by Sp3, the high-purity potassium-based liquid prepared by Sp4, and 100 g of sweet and sour base material in a mass ratio of 1:3:5. The sweet and sour base material contains 80 g of apple cider vinegar, 15 g of hundred-flower honey, and 5 g of Momordica grosvenori extract. Concentrate it to a solid content of 60% at 50 °C and a vacuum degree of 0.08 MPa. Add 0.02 g of rosemary extract and 0.3 g of guar gum. After homogenization, obtain a sweet and sour sauce seasoning with a potassium content of 1000 mg / 100 g and a sodium content of 120 mg / 100 g.

[0016] Preferably, during the ultrasonic extraction of Sp1, the sugar kelp and purple sweet potato are pretreated by soaking in 3% citric acid solution for 30 minutes. The ultrasonic extraction adopts an intermittent mode, pausing for 15 seconds after every 30 seconds of treatment, and circulating 10 times. The solution temperature is maintained at 40 °C through a circulating water cooling system. After extraction, centrifuge at 12000 rpm for 6 minutes, filter through a microfiltration membrane, and then determine the potassium content by ion chromatography. Select a frequency of 25 kHz and a power of 300 W to ensure a potassium extraction rate of 85%.

[0017] Preferably, during the fermentation of the composite strains of Sp2, a nitrogen protection environment is adopted, with a nitrogen flow rate of 0.4 L / min. Add 0.1 g / L of citric acid to adjust the pH at the initial stage of fermentation, with a stirring rate of 200 rpm. Sampling is carried out at 36 hours of fermentation. The lactic acid content is determined by high-performance liquid chromatography to be 1.5 g / L, and the viable cell count is determined by the plate counting method to be not less than 4×10 7 CFU / mL. Select a fermentation temperature of 30 °C and a time of 48 hours to balance the potassium content and the generation of flavor substances.

[0018] Preferably, during the preparation of the microcapsules of Sp3, a two-fluid nozzle is used for spray drying, with an air flow pressure of 0.4 MPa and a spray angle of 50°. Add 0.5 g of stevioside and 0.2 g of malic acid to the spray liquid. Monitor the particle size of the microcapsules through an online particle size analyzer. Select an inlet air temperature of 120 °C and a feeding rate of 4 mL / min to ensure a particle size distribution of 30 μm and a packaging efficiency of 90%.

[0019] Preferably, during the ion exchange of Sp4, the resin is pre-eluted and regenerated with 1M citric acid solution at an elution flow rate of 1 mL / min. The high-purity potassium-based liquid after treatment is detected by an ultraviolet spectrophotometer at a wavelength of 280 nm to confirm no polysaccharide and protein residues. Select a resin capacity of 1.8 meq / mL and a flow rate of 2 mL / min to achieve a potassium:sodium ratio of 15:1.

[0020] Preferably, during the vacuum cryo-concentration of Sp5, a programmed temperature control strategy is adopted. The temperature is maintained at 47°C for 30 minutes at the initial stage of concentration, and then raised to 50°C and maintained for 60 minutes. The solids content is monitored by an on-line refractometer. After the concentration is completed, it is centrifuged at 3500 rpm for 3 minutes to remove trace precipitates, and a vacuum degree of 0.08 MPa is selected to retain volatile flavor substances.

[0021] Preferably, when preparing the microcapsules of Sp3, 0.01 g of polyvinyl alcohol is added as a dispersant. After the microcapsules are formed, the surface potential is measured by a Zeta potential analyzer, and -22 mV is selected to ensure the dispersion stability. The mass ratio of sodium alginate to chitosan in the spray liquid is 2:1 to improve the mechanical strength of the microcapsules.

[0022] Preferably, before the compounding of the sweet and sour base material of Sp5, apple cider vinegar is treated by activated carbon adsorption for 30 minutes, honey is filtered through a 0.22 μm filter membrane, the fructose content is detected by high performance liquid chromatography to be 40%, the Momordica grosvenori extract is purified by ethanol recrystallization, and the mogroside V content is 55%. The mass ratio of apple cider vinegar: honey: Momordica grosvenori extract of 80:15:5 is selected to balance the sweet and sour flavors.

[0023] Preferably, the raw material screening and pretreatment method of Sp1 includes the following steps:

[0024] Sp1.1: Raw material selection: Sugar kelp, purple sweet potato, and red beetroot are selected, washed within 24 hours after harvesting to remove surface impurities, and stored at 4°C.

[0025] Sp1.2: Enzymatic pretreatment: Sugar kelp and purple sweet potato are chopped into 2 mm pieces, 0.15% cellulase with an enzyme activity of 10000 U / g is added, and enzymatic hydrolysis is carried out at pH 4.8 and 48°C for 2.5 hours. After enzymatic hydrolysis, it is heated at 80°C for 10 minutes to inactivate the enzyme. Red beetroot is treated with steam at 100°C for 5 minutes and then pressed to extract juice.

[0026] Sp1.3: Component verification: The potassium content of sugar kelp is detected by inductively coupled plasma mass spectrometry to be 1000 mg / 100 g, the potassium content of purple sweet potato is 800 mg / 100 g, the sugar content of red beetroot juice is detected by high performance liquid chromatography to be 12%, the moisture content of the raw materials is determined by the Karl Fischer method to be 5%, and the enzymatic hydrolysis pH of 4.8 and temperature of 48°C are selected to ensure a potassium release rate of 90%.

[0027] Preferably, the quality control method of the preparation method includes the following steps:

[0028] Sp1: Raw material acceptance: The potassium content of sugar kelp and purple sweet potato is detected by inductively coupled plasma mass spectrometry to be 800 mg / 100 g, the sugar content of red beetroot juice is detected by high performance liquid chromatography to be 12%, and the moisture content of the raw materials is determined by the Karl Fischer method to be 5%.

[0029] Sp2: Preparation process monitoring: The ultrasonic extraction temperature is monitored by an online infrared thermometer at 40 °C, the pH of the fermentation broth is measured by a pH meter at 4.2, the amino acid content of the fermentation broth is detected by an ultraviolet spectrophotometer at 0.5 g / L, and the particle size of the microcapsules is detected by dynamic light scattering at 30 μm;

[0030] Sp3: Final product detection: including physical and chemical detection, microcapsule property detection and stability verification;

[0031] Physical and chemical detection: The potassium content is determined by ion chromatography at 1000 mg / 100 g, and the sodium content is 120 mg / 100 g; the pH is measured by a pH meter at 3.8, and the total acidity is determined by titration at 2%;

[0032] Microcapsule property detection: The particle size of the microcapsules is determined by scanning electron microscopy at 30 μm, the surface potential is measured by a Zeta potentiometer at -22 mV, and the in vitro release test verifies that 85% is released in 30 minutes;

[0033] Stability verification: The product stability is verified by accelerated test and long-term test. The accelerated test is stored at 40 °C and 75% relative humidity for 6 months, and samples are taken once a month. The long-term test is stored at 25 °C and 60% relative humidity for 12 months, and samples are taken once every 3 months. The potassium content decline rate is determined by ion chromatography at 5%, and visual inspection shows no stratification and precipitation.

[0034] Beneficial effects

[0035] The present invention provides a method for preparing a low-sodium potassium-rich sweet and sour sauce seasoning. It has the following beneficial effects:

[0036] 1. In this technical solution, potassium is extracted from sugar kelp and purple sweet potato by ultrasonic extraction (Sp1), and the potassium content reaches 1200 mg per liter. Then, the potassium content is increased to 2000 mg per liter by ion exchange potassium enrichment (Sp4). Finally, a sauce containing 1000 mg of potassium and 120 mg of sodium per 100 g is prepared by vacuum concentration and compounding (Sp5). Compared with traditional sweet and sour sauces and existing low-sodium sauces, the potassium content is increased and the sodium content is decreased, effectively meeting the healthy requirement of daily sodium intake less than 2000 mg and potassium intake of 3500 mg. It is especially suitable for hypertensive patients and fitness people.

[0037] 2. The present invention uses compound strain fermentation (Sp2), using lactic acid bacteria and yeast, fermenting at 30 °C for 48 hours to produce lactic acid (1.5 g per liter) and amino acids (0.5 g per liter), bringing natural sourness and sweetness and lactic acid fragrance. The microcapsule sustained-release (Sp3) technology controls the particle size within 30 microns, improves the encapsulation efficiency, can cover up the bitterness of potassium chloride, and has rich flavor levels. Sensory tests show that the sour and sweet degree is 8.2 points and the overall acceptance degree is 8.3 points (on a 9-point scale). Compared with the single flavor of traditional sauces and existing low-sodium sauces, this solution provides a better taste and is suitable for home cooking and food delivery. Brief Description of the Drawings

[0038] Figure 1 is the process flow chart of the preparation process of the present invention;

[0039] Figure 2 is the step diagram of the quality control method of the preparation process of the present invention;

[0040] Figure 3 is the component structure diagram of the preparation process of the present invention;

[0041] Figure 4 is the simulation diagram of the change of potassium content during the preparation process of the present invention;

[0042] Figure 5 is the bar chart of the comparison of potassium content of the finished sauce of the present invention. Detailed Embodiments

[0043] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention. Specific Embodiment 1:

[0045] As Figures 1 to 5 shown, a preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning, the preparation method includes the following steps:

[0046] Sp1: Ultrasonic extraction of potassium-rich plant-based liquid: Mix 100 g of sugar kelp and 80 g of purple sweet potato in a mass ratio of 3:2, dry at 80 °C by hot air until the water content is 5%, crush to a particle size of 0.5 mm, add 500 mL of deionized water, and use ultrasonic treatment with a frequency of 25 kHz and a power of 300 W for 15 minutes. Control the temperature at 40 °C, centrifuge at 10000 rpm for 8 minutes, and then filter through a 0.45 μm microfiltration membrane to obtain a potassium-rich plant-based liquid with a potassium content of 1200 mg / L;

[0047] Sp2: Fermentation of composite strains: Add the potassium-rich plant-based liquid of Sp1 to 50 g of red beetroot juice, adjust the pH to 4.2, inoculate lactic acid bacteria and yeast, with the strain numbers being CGMCC1.12436 and CGMCC2.3889 respectively, and the mass ratio of the strains being 1:1. The total inoculation amount is 5×10 7 CFU / mL, ferment at 30 °C for 48 hours to obtain a fermentation broth with a potassium content of 1500 mg / L;

[0048] Sp3: Microcapsule Preparation: Centrifuge the fermentation broth of Sp2 at 6000 rpm for 12 minutes, take the supernatant and concentrate it to a solid content of 20%. Add 20 g of potassium chloride, 10 g of sodium alginate, and 5 g of chitosan, and prepare microcapsules with a particle size of 30 μm by spray drying at an inlet air temperature of 120 °C, an outlet air temperature of 60 °C, and a feed rate of 4 mL / min.

[0049] Sp4: Ion Exchange Potassium Enrichment: Pass the fermentation broth of Sp2 through a sulfonic acid cation exchange resin with a resin bed capacity of 1.8 meq / mL and a flow rate of 2 mL / min to collect a high-purity potassium-based solution with a potassium content of 2000 mg / L and a sodium content of 50 mg / L.

[0050] Sp5: Vacuum Low-Temperature Concentration and Compound Blending: Mix the microcapsules prepared by Sp3, the high-purity potassium-based solution prepared by Sp4, and 100 g of sweet and sour base material in a mass ratio of 1:3:5. The sweet and sour base material contains 80 g of apple cider vinegar, 15 g of hundred-flower honey, and 5 g of Siraitia grosvenorii extract. Concentrate it to a solid content of 60% at 50 °C and a vacuum degree of 0.08 MPa, add 0.02 g of rosemary extract and 0.3 g of guar gum, and homogenize to obtain a sweet and sour sauce seasoning with a potassium content of 1000 mg / 100 g and a sodium content of 120 mg / 100 g.

[0051] During the ultrasonic extraction of Sp1, sugar kelp and purple sweet potato are pretreated by soaking in 3% citric acid solution for 30 minutes. The ultrasonic extraction uses an intermittent mode, pausing for 15 seconds after every 30 seconds of treatment, and circulating 10 times. The solution temperature is maintained at 40 °C through a circulating water cooling system. After extraction, centrifuge at 12000 rpm for 6 minutes, filter through a microfiltration membrane, and determine the potassium content by ion chromatography. Select a frequency of 25 kHz and a power of 300 W to ensure a potassium extraction rate of 85%.

[0052] During the fermentation of the composite strain of Sp2, a nitrogen protection environment is used with a nitrogen flow rate of 0.4 L / min. Add 0.1 g / L of citric acid to adjust the pH at the initial stage of fermentation, with a stirring rate of 200 rpm. Take a sample at 36 hours of fermentation, and determine the lactic acid content of 1.5 g / L by high-performance liquid chromatography and the viable cell count of not less than 4×10 7 CFU / mL by plate counting method. Select a fermentation temperature of 30 °C and a time of 48 hours to balance the potassium content and the generation of flavor substances.

[0053] During the microcapsule preparation of Sp3, a two-fluid nozzle is used for spray drying, with an air flow pressure of 0.4 MPa and a spray angle of 50°. Add 0.5 g of stevioside and 0.2 g of malic acid to the spray liquid, monitor the microcapsule particle size through an on-line particle size analyzer, and select an inlet air temperature of 120 °C and a feed rate of 4 mL / min to ensure a particle size distribution of 30 μm and a packaging efficiency of 90%.

[0054] During the ion exchange process of Sp4, the resin was pre-eluted and regenerated with 1M citric acid solution at an elution flow rate of 1 mL / min. After treatment, the high-purity potassium-based solution was detected by an ultraviolet spectrophotometer at a wavelength of 280 nm to confirm the absence of polysaccharide and protein residues. A resin capacity of 1.8 meq / mL and a flow rate of 2 mL / min were selected to achieve a potassium:sodium ratio of 15:1.

[0055] During the vacuum low-temperature concentration process of Sp5, a program-controlled temperature strategy was adopted. The temperature was maintained at 47°C for 30 minutes at the initial stage of concentration, and then increased to 50°C and maintained for 60 minutes. The solid content was monitored by an online refractometer. After concentration, centrifugation was carried out at 3500 rpm for 3 minutes to remove trace precipitates, and a vacuum degree of 0.08 MPa was selected to retain volatile flavor substances.

[0056] When preparing the microcapsules of Sp3, 0.01 g of polyvinyl alcohol was added as a dispersant. After the microcapsules were formed, the surface potential was measured by a Zeta potentiometer, and -22 mV was selected to ensure dispersion stability. The mass ratio of sodium alginate to chitosan in the spray liquid was 2:1 to improve the mechanical strength of the microcapsules.

[0057] Before the compounding of the sweet and sour base material of Sp5, apple cider vinegar was treated by activated carbon adsorption for 30 minutes, honey was filtered through a 0.22 μm filter membrane, the fructose content was detected by high-performance liquid chromatography to be 40%, the Momordica grosvenori extract was purified by ethanol recrystallization, and the mogroside V content was 55%. The mass ratio of apple cider vinegar:honey:Momordica grosvenori extract of 80:15:5 was selected to balance the sweet and sour flavors.

[0058] The raw material screening and pretreatment method of Sp1 includes the following steps:

[0059] Sp1.1: Raw material selection: Sugar kelp, purple sweet potato, and red beetroot were selected, washed within 24 hours after harvesting to remove surface impurities, and stored at 4°C.

[0060] Sp1.2: Enzymatic pretreatment: Sugar kelp and purple sweet potato were chopped into 2 mm pieces, 0.15% cellulase with an enzyme activity of 10000 U / g was added, and enzymatic hydrolysis was carried out at pH 4.8 and 48°C for 2.5 hours. After enzymatic hydrolysis, the enzyme was inactivated by heating at 80°C for 10 minutes. Red beetroot was treated with 100°C steam for 5 minutes and then pressed to extract juice.

[0061] Sp1.3: Component verification: The potassium content of sugar kelp was detected by inductively coupled plasma mass spectrometry to be 1000 mg / 100 g, the potassium content of purple sweet potato was 800 mg / 100 g, the sugar content of red beetroot juice was detected by high-performance liquid chromatography to be 12%, the moisture content of the raw materials was determined by the Karl Fischer method to be 5%, and the enzymatic hydrolysis pH 4.8 and temperature 48°C were selected to ensure a potassium release rate of 90%.

[0062] The quality control method of the preparation method includes the following steps:

[0063] Sp1: Raw material acceptance: The potassium content in sugar kelp and purple sweet potato is detected by inductively coupled plasma mass spectrometry to be 800 mg / 100 g, the sugar content in red beetroot juice is detected by high performance liquid chromatography to be 12%, and the moisture content of the raw material is determined by the Karl Fischer method to be 5%;

[0064] Sp2: Monitoring during the preparation process: The ultrasonic extraction temperature is monitored by an online infrared thermometer to be 40 °C, the pH of the fermentation broth is measured by a pH meter to be 4.2, the amino acid content of the fermentation broth is detected by an ultraviolet spectrophotometer to be 0.5 g / L, and the particle size of the microcapsules is detected by dynamic light scattering to be 30 μm;

[0065] Sp3: Final product detection: It includes physical and chemical detection, microcapsule property detection and stability verification;

[0066] Physical and chemical detection: The potassium content is determined by ion chromatography to be 1000 mg / 100 g, and the sodium content is 120 mg / 100 g; the pH is measured by a pH meter to be 3.8, and the total acidity is determined by titration to be 2%;

[0067] Microcapsule property detection: The particle size of the microcapsules is determined by scanning electron microscopy to be 30 μm, the surface potential is determined by a Zeta potential analyzer to be -22 mV, and the in vitro release test verifies that 85% is released in 30 minutes;

[0068] Stability verification: The stability of the product is verified by accelerated test and long-term test. The accelerated test is stored at 40 °C and 75% relative humidity for 6 months, and samples are taken once a month. The long-term test is stored at 25 °C and 60% relative humidity for 12 months, and samples are taken once every 3 months. The potassium content decline rate is determined by ion chromatography to be 5%, and visual inspection shows no delamination and precipitation. Specific embodiment two:

[0070] As Figures 1 to 5 shown, based on the content in the above specific embodiment, the following content is further disclosed:

[0071] Sp1: Ultrasonic extraction of potassium-rich plant-based liquid:

[0072] This step aims to extract a plant-based liquid rich in potassium ions from sugar kelp and purple sweet potato, providing a basic raw material for subsequent fermentation and potassium enrichment.

[0073] Select 100 g of sugar kelp and 80 g of purple sweet potato, and mix them in a mass ratio of 3:2. After the raw materials are harvested, they need to be washed within 24 hours to remove surface impurities, and then stored in a refrigerator at 4 °C.

[0074] The raw material pretreatment process is as follows: First, wash sugar kelp and purple sweet potato with deionized water three times and drain; cut them into 2-mm particles, add 0.15% cellulase (enzyme activity 10,000 U / g), and enzymatically hydrolyze at pH 4.8 and 48 °C for 2.5 hours, maintaining a stirring rate of 100 rpm during the process; after the enzymatic hydrolysis, inactivate the enzyme by heating at 80 °C for 10 minutes and cool to room temperature. Then, put the enzymatically hydrolyzed raw material into a hot air drying oven and dry at 80 °C until the moisture content reaches 5%, and verify it using a Karl Fischer moisture meter; then crush it to a particle size of 0.5 mm through a high-speed pulverizer and collect the powder by passing through a 100-mesh sieve. Finally, detect it using inductively coupled plasma mass spectrometry (ICP-MS) to ensure that the potassium content of sugar kelp reaches 1000 mg / 100 g, the potassium content of purple sweet potato reaches 800 mg / 100 g, and the moisture content is 5%.

[0075] During ultrasonic extraction, add 180 g of the mixed raw material to 500 mL of deionized water and place it in an ultrasonic extraction device. Set the frequency to 25 kHz, the power to 300 W, and the treatment time to 15 minutes. Use a circulating water cooling system to maintain the temperature at 40 °C, and adopt an intermittent ultrasonic mode, that is, pause for 15 seconds every 30 seconds of treatment, and cycle 10 times. After extraction, centrifuge at 10,000 rpm for 8 minutes, collect the supernatant, and filter it through a 0.45-μm microfiltration membrane to remove particulate impurities. Finally, use ion chromatography to determine the potassium content of the potassium-rich plant-based liquid to reach 1200 mg / L, and the extraction rate to reach 85%. During the operation process, it is necessary to ensure that the ultrasonic device is well calibrated, the frequency and power are stable; control the temperature not to exceed 42 °C to prevent the degradation of heat-sensitive components; pre-clean the microfiltration membrane to avoid contamination.

[0076] Sp2: Composite strain fermentation:

[0077] This step ferments with lactic acid bacteria and yeast to increase the potassium content of the potassium-rich base liquid, generate flavor substances such as lactic acid and amino acids, and reduce the dependence on sodium salts.

[0078] Take the potassium-rich plant-based liquid prepared in the first step, add 50 g of red beetroot juice, and the sugar content of this red beetroot juice is detected by high-performance liquid chromatography (HPLC) to be 12%. The pretreatment of red beetroot includes washing, removing root whiskers and soil, steaming at 100 °C for 5 minutes, cooling and juicing, and detecting the sugar content again to confirm compliance. Prepare lactic acid bacteria and yeast, prepare a bacterial suspension according to a mass ratio of 1:1, and inoculate it into the base liquid so that the total inoculation amount reaches 5×10 7 CFU / mL.

[0079] Mix the potassium-rich base solution with beetroot juice in a fermenter, adjust the pH to 4.2 using 1M HCl or NaOH solution, add 0.1 g / L citric acid as a pH buffer, inoculate the bacterial suspension and stir evenly. Set the temperature of the constant-temperature fermenter at 30 °C, the fermentation time at 48 hours, and the stirring rate at 200 rpm. Take a sample for detection at 36 hours of fermentation. It is required that the lactic acid content measured by HPLC reaches 1.5 g / L, and the viable cell count measured by the plate counting method reaches 4×CFU / mL. After fermentation, filter through a 0.22 μm filter membrane to remove the bacteria, and obtain a fermentation broth with a potassium content of 1500 mg / L. During the operation, it should be noted that the fermenter needs to be autoclaved at 121 °C for 15 minutes to ensure no contamination; use nitrogen with a purity of 99.9% to create a fermentation environment to avoid the influence of oxygen; calibrate the pH meter regularly to maintain the stability of pH 4.2.

[0080] Sp3: Microcapsule preparation:

[0081] The purpose of this step is to prepare microcapsules containing potassium chloride and the components of the fermentation broth to mask bitterness and control flavor release.

[0082] Take the fermentation broth from the second step, centrifuge at 6000 rpm for 12 minutes to collect the supernatant, and concentrate it to a solid content of 20% at 50 °C and 0.1 MPa using a rotary evaporator. Prepare the microcapsule materials, including 20 g of food-grade potassium chloride (purity 99%), 10 g of sodium alginate, 5 g of chitosan, 0.5 g of stevioside, 0.2 g of malic acid, and 0.01 g of polyvinyl alcohol (dispersant).

[0083] Mix the concentrated fermentation broth with the microcapsule materials, stir at 300 rpm for 10 minutes until uniform, and then perform spray drying. Use a spray drying device with a two-fluid nozzle, set the air flow pressure at 0.4 MPa, the spray angle at 50°; the inlet air temperature at 120 °C, the outlet air temperature at 60 °C, and the feeding rate at 4 mL / min. Monitor through an online particle size analyzer to control the microcapsule particle size at 30 μm and ensure that the encapsulation efficiency reaches 90%. Use a Zeta potential analyzer to measure the surface potential of the microcapsules to be -22 mV to ensure good dispersion stability. During the operation, it should be noted that clean the nozzle before spray drying to prevent blockage; keep the feeding rate uniform to avoid uneven particle size distribution; seal the microcapsules after collection and store them away from light and moisture.

[0084] Sp4: Ion-exchange potassium enrichment:

[0085] This step uses a sulfonic acid-type cation exchange resin (capacity 1.8 meq / mL) to enrich high-purity potassium ions from the fermentation broth and reduce the sodium content.

[0086] The resin was pre - regenerated by eluting with 1M citric acid solution at a flow rate of 1 mL / min for 3 bed volumes. The second - step fermentation broth was passed through the resin column at a flow rate of 2 mL / min, and a high - purity potassium - based solution with a potassium content of 2000 mg / L and a sodium content of 50 mg / L was collected. It was detected using an ultraviolet spectrophotometer (wavelength 280 nm) to ensure no polysaccharide and protein residues. In actual operation, the resin needs to be regenerated every 10 L of fermentation broth processed; the flow rate should be kept stable to prevent resin saturation; the collected liquid should be stored at 4°C after sealing.

[0087] Sp5: Vacuum low - temperature concentration and compounding:

[0088] In this step, the microcapsules, high - purity potassium - based solution and sweet - and - sour base material were compounded and concentrated to prepare a low - sodium potassium - rich sweet - and - sour sauce.

[0089] Prepare the sweet - and - sour base material and additives: 80 g of apple vinegar with a total acidity of 5% was adsorbed with activated carbon for 30 minutes to remove odors; 15 g of hundred - flower honey with a fructose content of 40% (detected by HPLC) was filtered through a 0.22 - μm filter membrane; 5 g of Momordica grosvenori extract with a mogroside V content of 55% (purified by ethanol recrystallization); 0.02 g of rosemary extract (antioxidant); 0.3 g of guar gum (stabilizer).

[0090] The microcapsules prepared in the third step, the high - purity potassium - based solution prepared in the fourth step and the sweet - and - sour base material were mixed at a mass ratio of 1:3:5 and stirred at 500 rpm for 15 minutes. Vacuum low - temperature concentration was carried out using a vacuum concentration tank with program temperature control. Initially, it was maintained at 47°C for 30 minutes, then raised to 50°C and maintained for 60 minutes. The vacuum degree was maintained at 0.08 MPa, and the solid content was monitored by an on - line refractometer until it reached 60%. After concentration, it was centrifuged at 3500 rpm for 3 minutes to remove trace precipitates, and then homogenized twice by a 100 - MPa high - pressure homogenizer to obtain a uniform sauce. The finished product needs to be tested. It is required that the potassium content measured by ion chromatography reaches 1000 mg / 100 g, the sodium content is 120 mg / 100 g; the pH is measured by a pH meter to be 3.8, and the total acidity is measured by titration to be 2%. During operation, it is necessary to stir regularly during the concentration process to prevent sticking to the wall; the homogenizer should be cleaned and sterilized after use to avoid contamination; the finished product should be sealed and stored at 4°C.

[0091] Quality control methods:

[0092] The entire preparation process implements strict quality control: In the raw material acceptance stage, the potassium content of sugar kelp and purple sweet potato is detected by inductively coupled plasma mass spectrometry and should reach 800 mg / 100 g, the sugar content of red beetroot juice is detected by high performance liquid chromatography at 12%, and the moisture content is determined by the Karl Fischer method at 5%; during the preparation process monitoring, an online infrared thermometer is used to ensure that the ultrasonic extraction temperature is maintained at 40 °C, a pH meter is used to measure the pH of the fermentation broth at 4.2, an ultraviolet spectrophotometer is used to detect the amino acid content of the fermentation broth at 0.5 g / L, and dynamic light scattering is used to detect the microcapsule particle size at 30 μm; the final product inspection includes physical and chemical inspections (determination of potassium and sodium content, pH value, total acidity), microcapsule property inspections (detection of particle size, surface potential, in vitro release rate), and stability verification (through an accelerated test at 40 °C and 75% relative humidity for 6 months, sampling monthly; a long-term test at 25 °C and 60% relative humidity for 12 months, sampling every 3 months, requiring that the potassium content determined by ion chromatography does not decrease by more than 5%, and there is no stratification or precipitation). In addition, all equipment needs to be autoclaved at 121 °C for 15 minutes before use, and the operating environment needs to meet food-grade cleanliness standards; the testing instruments are calibrated regularly to ensure data accuracy; the process parameters are completely recorded, and any abnormalities are adjusted in a timely manner. Specific Example Three:

[0094] As Figures 1 to 5 shown, based on the content in the above specific examples, the following content is further disclosed:

[0095] To further verify the effects of the preparation process and quality control method in the above Specific Example One and Specific Example Two, the following experiment is designed for verification:

[0096] Preparation of low-sodium and potassium-rich sweet and sour sauce seasoning:

[0097] Experimental objectives:

[0098] Confirm the effectiveness of this preparation method, whether a good sauce can be stably made, and at the same time check whether the quality control can ensure product consistency. Finally, compare the sauce prepared by this method with the traditional high-sodium sweet and sour sauce to observe whether there are improvements in potassium content, sodium content, flavor retention, and storage stability.

[0099] Materials used:

[0100] Raw materials: 100 grams of sugar kelp, 80 grams of purple sweet potato, 50 grams of red beetroot, 80 grams of apple cider vinegar (acidity 5%), 15 grams of hundred flower honey (containing 40% fructose), 5 grams of Siraitia grosvenorii extract (containing 55% mogroside V).

[0101] Strains: Lactobacillus (number CGMCC 1.12436), Saccharomyces cerevisiae (number CGMCC 2.3889).

[0102] Microcapsule materials: 20 g of food-grade potassium chloride (purity 99%), 10 g of sodium alginate, 5 g of chitosan, 0.5 g of stevioside, 0.2 g of malic acid, 0.01 g of polyvinyl alcohol.

[0103] Additives: 0.02 g of rosemary extract, 0.3 g of guar gum.

[0104] Other reagents: Cellulase (enzyme activity 10,000 units per gram), 3% citric acid solution, 0.1 g of citric acid per liter, 1 mol of hydrochloric acid or sodium hydroxide, MRS and YPD agar media, deionized water, 1 mol of citric acid (for resin cleaning).

[0105] Control material: Traditional sweet and sour sauce formula, containing 80 g of apple cider vinegar, 15 g of honey, 5 g of salt (low potassium content), 0.5 g of spices.

[0106] Preparation equipment:

[0107] This preparation process uses a high-speed grinder (with a 100-mesh sieve), a hot air drying oven, an ultrasonic extractor (frequency 25 kHz, power 300 W), a 5-L fermentation tank (with pH and temperature control), a spray dryer (two-fluid nozzle), a vacuum concentration tank, a high-pressure homogenizer (pressure 100 MPa), a centrifuge (maximum 12,000 rpm), 0.22-μm and 0.45-μm filter membranes, a high-performance liquid chromatograph (model Agilent 1260), an ion chromatograph (model Dionex ICS-5000), an inductively coupled plasma mass spectrometer (model Agilent 7900), an ultraviolet spectrophotometer (detection wavelength 280 nm), a Karl Fischer moisture analyzer, a pH meter, a scanning electron microscope (model Hitachi SU3500), a dynamic light scattering instrument (model Malvern Zetasizer), a surface potential analyzer, an online particle size analyzer, and a thermostatic and humidostatic chamber (40 °C, 75% humidity; 25 °C, 60% humidity).

[0108] Verification process:

[0109] First, take 100 grams of sugar kelp and 80 grams of purple sweet potato. Wash them clean within 24 hours after harvesting and refrigerate at 4°C. Soak them in a 3% citric acid solution for 30 minutes, cut them into 2-mm small pieces, add 0.15% cellulase, and treat them at a pH of 4.8 and a temperature of 48°C for 2.5 hours with a stirring speed of 100 revolutions per minute. Then heat to 80°C for 10 minutes to stop the enzyme, let it cool, dry with hot air at 80°C until the moisture content is 5%, and then grind into 0.5-mm particles. Mix 180 grams of this powder into 500 ml of deionized water, and treat it with an ultrasonic device at a frequency of 25 kHz, a power of 300 W, for 15 minutes, keeping the temperature at 40°C, using a circulating water cooling system, treating for 30 seconds and stopping for 15 seconds, and circulating 10 times. Then centrifuge at 10,000 revolutions per minute for 8 minutes, take out the supernatant, filter it through a 0.45-μm filter membrane, and measure the potassium content with an ion chromatograph to be 1200 mg per liter, with an extraction efficiency of 85%.

[0110] Then, add 50 grams of red beetroot juice (containing 12% sugar, confirmed by liquid chromatography) to this liquid, adjust the pH value to 4.2 with hydrochloric acid or sodium hydroxide, and add 0.1 gram of citric acid per liter. Add half of each of lactic acid bacteria and yeast, with a total of 5×10 7 colony forming units per milliliter, ferment at 30°C for 48 hours, with a stirring speed of 200 revolutions per minute, and introduce 0.4 liters of nitrogen per minute for protection. Take a sample at 36 hours of fermentation, measure the lactic acid content with a liquid chromatograph to be 1.5 grams per liter, and measure the viable cell count with the plate counting method to reach 4×10 7 colony forming units per milliliter. After fermentation, filter out the bacteria with a 0.22-μm filter membrane, and measure the potassium content with an ion chromatograph to be 1500 mg per liter.

[0111] When making microcapsules, first centrifuge the fermentation broth at 6000 revolutions per minute for 12 minutes, take out the supernatant, and concentrate it to 20% solids at 50°C and 0.1 MPa. Add 20 grams of potassium chloride, 10 grams of sodium alginate, 5 grams of chitosan, 0.5 gram of steviol glycoside, 0.2 gram of malic acid, and 0.01 gram of polyvinyl alcohol, and stir at 300 revolutions per minute for 10 minutes. Then use a spray dryer, a two-fluid nozzle, with an air pressure of 0.4 MPa, a spray angle of 50 degrees, an inlet air temperature of 120°C, an outlet air temperature of 60°C, and a feed rate of 4 ml per minute. The online particle size analyzer measures the microcapsule particle size to be 30 μm, the dynamic light scattering instrument measures the polydispersity index to be less than 0.3, the surface potential is -22 mV, and the liquid chromatograph measures the encapsulation efficiency to be 90%.

[0112] Then pass the fermentation broth through a sulfonic acid type cation exchange resin with a resin capacity of 1.8 meq / mL. First, wash it with 1 mol citric acid at a flow rate of 1 mL / min, and during the treatment, the flow rate is 2 mL / min. The potassium content measured by an ion chromatograph is 2000 mg / L, and the sodium content is 50 mg / L. The ultraviolet spectrophotometer confirms that there is no polysaccharide or protein at a wavelength of 280 nm.

[0113] Finally, mix the microcapsules, high-potassium liquid, and the base sauce (80 g of apple cider vinegar treated with activated carbon for 30 minutes, 15 g of honey filtered through a 0.22-μm filter membrane containing 40% fructose, 5 g of Siraitia grosvenorii extract containing 55% mogroside V) in a ratio of 1:3:5, and stir at 500 rpm for 15 minutes. Concentrate it under vacuum, first at 47 °C for 30 minutes, then at 50 °C for 60 minutes, with a pressure of 0.08 MPa until the solids content reaches 60%. Centrifuge at 3500 rpm for 3 minutes to remove a small amount of precipitate, homogenize twice with a 100-MPa homogenizer, and add 0.02 g of rosemary extract and 0.3 g of guar gum. The ion chromatograph measures that every 100 g of the sauce contains 1000 mg of potassium, 120 mg of sodium, the pH value is 3.8, and the total acidity measured by titration is 2%.

[0114] Quality control verification:

[0115] Use an inductively coupled plasma mass spectrometer to confirm that every 100 g of sugar kelp and purple sweet potato contains at least 800 mg of potassium. Use a liquid chromatograph to measure that the red beetroot juice contains 12% sugar. Use a Karl Fischer moisture analyzer to measure the moisture content as 5%. During the process control, use an infrared thermometer to ensure that the ultrasonic extraction temperature is 40 °C, use a pH meter to measure the pH value of the fermentation broth as 4.2, use an ultraviolet spectrophotometer to measure 0.5 g / L of amino acids, use a dynamic light scattering instrument to measure the microcapsule particle size as 30 μm, and the polydispersity index is less than 0.3. For the final product inspection: The ion chromatograph measures that every 100 g contains 1000 mg of potassium, 120 mg of sodium, the pH value is 3.8, and the total acidity is 2%. Use a scanning electron microscope to measure the microcapsule particle size as 30 μm, the surface potential is -22 mV, and the release rate in 30 minutes is 85%. The stability test is carried out at 40 °C and 75% humidity for 6 months, sampling monthly; at 25 °C and 60% humidity for 12 months, sampling every 3 months. The potassium content decreases by at most 5%, and there is no visible stratification or precipitation.

[0116] The preparation method of the traditional sauce is as follows:

[0117] Traditional sweet and sour sauce is made with 80 grams of apple cider vinegar, 15 grams of honey, 5 grams of salt, and 0.5 grams of spices. Dissolve the salt in the apple cider vinegar, add the honey, heat to 50 degrees Celsius, stir at 300 revolutions per minute for 30 minutes, add the spices and 0.3 grams of guar gum, stir at 500 revolutions per minute for 10 minutes, filter through a 0.45-micron filter membrane, concentrate to 60% solids at 50 degrees Celsius, and homogenize twice with a 100-megapascal homogenizer. Ion chromatography shows that it contains less than 50 milligrams of potassium and 800 milligrams of sodium per 100 grams, has a pH of 3.8, and a total acidity of 2%.

[0118] Experimental data:

[0119] Three experiments were conducted on the above technical solution, and the average values were taken and recorded in the following three tables:

[0120] Table 1: Preparation process parameters

[0121]

[0122]

[0123] Table 2: Quality control results:

[0124]

[0125]

[0126] Table 3: Performance comparison

[0127]

[0128] Experimental process:

[0129] Experiment 1: Confirm whether the preparation process is reliable

[0130] Treat sugar kelp and purple sweet potato according to the plan, perform ultrasonic extraction after pretreatment with cellulase, and measure the potassium content in the liquid to be 1200 milligrams per liter by ion chromatography. Add red beetroot juice and bacteria during fermentation, measure lactic acid by liquid chromatography, and measure potassium to be 1500 milligrams per liter by ion chromatography. Spray dry when making microcapsules, measure the particle size to be 30 microns by dynamic light scattering, and measure the encapsulation efficiency to be 90% by liquid chromatography. After ion exchange, measure potassium to be 2000 milligrams per liter and sodium to be 50 milligrams per liter by ion chromatography. Finally, mix and concentrate, and measure that the final sauce contains 1000 milligrams of potassium and 120 milligrams of sodium per 100 grams. Three experiments were conducted, and the data were recorded in Table 1.

[0131] Experiment 2: Check quality control

[0132] The inductively coupled plasma mass spectrometer was used to confirm the potassium content of the raw materials, the liquid chromatograph was used to measure the sugar content, and the Karl Fischer method was used to measure the moisture content. During the process, an infrared thermometer was used to control the ultrasonic temperature, a pH meter was used to measure the fermentation pH value, a UV spectrophotometer was used to measure amino acids, and a dynamic light scattering instrument was used to measure microcapsules. For the product, potassium, sodium, pH, acidity, microcapsule particle size and release rate were detected. The potassium content uniformity of three batches of sauce reached 98%, and the data are shown in Table 2.

[0133] Experiment 3: Performance comparison with traditional sauce

[0134] The sauce prepared by this method was compared with the traditional sauce. The potassium and sodium contents were measured, and the retention rate of flavor substances and the 30-minute release rate were measured by gas chromatography-mass spectrometry. For the stability test, samples were taken monthly for 6 months at 40 °C and 75% humidity, and samples were taken every 3 months for 12 months at 25 °C and 60% humidity to measure the potassium decrease and precipitation. For the comparison of three batches of sauce, the data are shown in Table 3.

[0135] Experimental analysis:

[0136] Preparation process: The potassium extraction efficiency of this method is 85%. After fermentation, the potassium content is 1500 mg per liter, the microcapsule particle size is 30 microns, the encapsulation efficiency is 90%, and the potassium-sodium ratio reaches 15:1 through ion exchange, and the process is stable. The traditional sauce does not have these steps and relies on salt for seasoning.

[0137] Quality control: Raw material inspection ensures that potassium and sugar meet the standards. During the process, the temperature, pH, and particle size are precisely controlled. The potassium content of the product is 1000 mg per 100 g, the sodium content is 120 mg, the release rate is 85%, and the batch consistency is 98%. The quality control is very reliable.

[0138] Performance advantages: The sauce prepared by this method has a high potassium content (1000 vs 50 mg per 100 g), a low sodium content (120 vs 800 mg per 100 g), a flavor retention of 90% (vs 70 - 80%), no precipitation after 12 months (while the traditional sauce has), and a release rate of 85% (the traditional sauce has no microcapsules), so it is overall better.

[0139] Summary:

[0140] Experiments have proved that the preparation method is stable and feasible, the quality control is effective, and the product is superior to the traditional sauce in terms of potassium content, sodium content, flavor and storage, providing solid support for the development of low-sodium and potassium-rich sweet and sour sauce. Specific embodiment 4:

[0142] As Figures 1 to 5 shown, based on the content in the above specific embodiments, the following content is further disclosed:

[0143] To further illustrate the feasibility of the technical solution of the present application in actual use, the following application case content is further disclosed:

[0144] Case 1: A housewife makes healthy sweet and sour spareribs to take care of her family's diet:

[0145] Aunt Li, 55 years old, lives in Shanghai. There are four people in her family. She cooks every day and loves to study new dishes. Recently, she was diagnosed with mild hypertension, and the doctor told her to eat less salt and control her daily sodium intake below 2,000 milligrams. She wanted to make sweet and sour spareribs that her family loves, but every 100 grams of the traditional sweet and sour sauce contains 800 milligrams of sodium, exceeding the standard for just one dish. At the supermarket, she saw this low-sodium and potassium-rich sweet and sour sauce, packed in 200 grams. The label states that every 100 grams contains 1,000 milligrams of potassium and 120 milligrams of sodium, so she decided to give it a try. She bought it home, prepared 600 grams of spareribs, marinated them with cooking wine and light soy sauce for 20 minutes, then fried them in a pan until golden on both sides. She added 4 tablespoons (about 60 grams) of the sauce, 100 milliliters of water, two slices of ginger and a spoonful of white sugar, and cooked it over medium heat for 15 minutes until the sauce thickened. The sauce is sweet and sour to taste, and the microcapsule slow-release technology allows the flavor to evenly penetrate into the spareribs. It has a faint lactic acid fragrance when smelled, and her family praised it as delicious after eating. 60 grams of the sauce contains 72 milligrams of sodium, far lower than the 480 milligrams of the traditional sauce, and 600 milligrams of potassium can also supplement nutrition, which is especially suitable for people like Aunt Li who need to control salt intake. The enzymatic pretreatment and fermentation process make the sauce have a rich flavor, and the natural sweetness of purple sweet potato and beetroot reduces the amount of sugar used. The sauce has not changed its taste or precipitated after being stored in the refrigerator for 8 months. The vacuum concentration process ensures stability, much better than the traditional sauce that separates after two months. Aunt Li often buys this sauce now, thinking it is both healthy and worry-free, and her family all eats happily.

[0146] Case 2: A fitness meal takeaway store uses low-sodium sauce to enhance the customer experience:

[0147] Zhang, 30 years old, is the owner of a healthy meal takeaway store in Guangzhou. The store mainly offers low-fat and low-salt meal sets, and most of the customers are fitness enthusiasts and white-collar workers. Many people need to supplement potassium after exercise and don't want to eat high-sodium foods. He previously used the traditional sweet and sour sauce to make chicken breast meal sets, but customers complained that the taste was too salty and the sodium content was high. Last year, he switched to this low-sodium and potassium-rich sweet and sour sauce, and the effect was much better. He makes 200 meal sets every day, using 250 grams of chicken breast for each set. After cutting the chicken breast into pieces and frying it until cooked, he adds 2.5 tablespoons (about 40 grams) of the sauce, 50 milliliters of water, and quickly stir-fries for 2 minutes, then plates it with broccoli and brown rice. Customers said that this sauce is sweet and sour and appetizing, not overly salty. The microcapsule technology makes the sauce evenly coat the chicken breast, and the flavor does not dissipate after heating, and they don't feel thirsty after eating. 40 grams of the sauce contains 48 milligrams of sodium, compared with 320 milligrams of the traditional sauce, and 400 milligrams of potassium is very good for post-exercise recovery. The ion exchange technology ensures low sodium and high potassium, and the compound strain fermentation brings a slightly sour fragrance. The customer repurchase rate has increased by 15%. Zhang purchases 100 bottles (500 grams each) at a time. Stored at 25 degrees Celsius for 12 months, the sauce has not deteriorated. The sauce is thick and easy to prepare, saving the trouble of boiling the sauce on-site. The traditional sauce ferments and bubbles at room temperature after 3 months, while this sauce has strong stability, which is suitable for a business like takeaway that uses ingredients in batches. Zhang also printed nutritional labels indicating low sodium and high potassium, attracting many customers who are into healthy eating.

[0148] Case 3: A food factory uses a low-sodium sauce to make pre-made dishes and opens up a healthy market:

[0149] Manager Wang, 40 years old, is in charge of a food factory in Jiangsu. The factory produces pre-made sweet and sour fish dishes, mainly for household use and supermarket sales. In recent years, consumers love to buy healthy foods. He wants to upgrade the products, reduce the sodium content, and increase nutrition. When customers tasted the fish made with the traditional sweet and sour sauce, they thought it was too salty, high in sodium and not novel enough. He chose this low-sodium and potassium-rich sweet and sour sauce, and each pre-made dish is paired with a 25-gram sauce packet. The factory makes 1,000 servings per day. Take 600 grams of fish fillets, marinate them, coat them with starch and fry them until half-cooked, add 25 grams of sauce, 80 ml of water and scallions, and microwave for 6 minutes. The sauce seeps into the fish, with a rich sweet and sour taste and a bit of fermented lactic acid aroma. The microcapsule slow-release allows the flavor to be slowly released during heating, with a rich taste profile, which is more popular than the monotonous salty and sweet taste of the traditional sauce. 25 grams of the sauce contains 30 mg of sodium, while the traditional sauce contains 200 mg, and 250 mg of potassium, meeting the low-salt trend and suitable for middle-aged and elderly people and fitness enthusiasts. Enzymatic pretreatment extracts potassium from sugar kelp and purple sweet potato, and the resin enrichment technology ensures low sodium. The sauce does not layer after being stored at 40 degrees Celsius for 6 months, suitable for long-distance transportation. The factory uses 500-gram large packages, and the assembly line packaging is time-saving and labor-saving. Customers feedback that it is healthier than traditional pre-made dishes, and the supermarket sales have increased by 20%. The traditional sauce is high in sodium and prone to precipitation. This sauce is healthy and stable, helping the factory stabilize the market. Specific Embodiment Four:

[0151] As Figures 1 to 5 shown, according to the content in the above specific embodiments, supplement the following content:

[0152] Improvement of the preparation method of the low-sodium and potassium-rich sweet and sour sauce seasoning:

[0153] By-product treatment:

[0154] During the preparation process, centrifugation and filtration will produce solid residues (such as sugar kelp and purple sweet potato fibers), and ion exchange will generate resin regeneration waste liquid (containing citric acid and a small amount of sodium ions). To meet environmental protection requirements, the solid residues are collected after centrifugation and sent to a biomass treatment plant, where they are used as compost or feed additives. They need to be dried at 80 degrees Celsius for 10 minutes to sterilize and ensure no microbial contamination. About 2 kilograms of residues are produced every day, with 10% moisture content. After testing, there are no heavy metals, meeting the agricultural composting standard. The resin regeneration waste liquid (about 3 liters of waste liquid is produced for every 10 liters of fermentation broth) is treated in a neutralization tank. Calcium hydroxide is added to adjust the pH value to 7.0, filtered after precipitation, and the supernatant is discharged into the sewage treatment system. The solid precipitate is sealed and landfilled as industrial waste. Before waste liquid treatment, it is detected with an ultraviolet spectrophotometer at a wavelength of 280 nm to ensure no organic pollutants, meeting the national food industry wastewater discharge standard.

[0155] Microbial safety:

[0156] The lactic acid bacteria (number CGMCC 1.12436) and yeast (number CGMCC 2.3889) used in fermentation are food-grade strains, meeting Chinese food safety standards (GB 2760), non-pathogenic, provided by the national culture collection center, with attached safety certifications. The microbiological limits detection of the final product includes: no coliforms detected (per 100 grams), molds and yeasts less than 100 colony-forming units per gram, and no pathogenic bacteria (such as Salmonella, Staphylococcus aureus) detected. The detection uses the plate count method, culturing at 25 degrees Celsius for 48 hours, taking 5 samples from each batch of products, mixing them for detection to ensure compliance with the requirements of the Food Safety Law. The fermenter and pipelines are autoclaved at 121 degrees Celsius for 15 minutes, and the residual bacteria are removed by a 0.22-micron membrane during filtration to reduce the microbiological risk.

[0157] Sensory evaluation:

[0158] To ensure that the sauce flavor is popular among consumers, a 30-person sensory evaluation panel (15 males and 15 females, aged 20 - 60 years old) is organized to score the sourness and sweetness, taste, aroma, and overall acceptance (scoring from 1 - 9 points, with 9 points being the best). Test method: Take 10 grams of the sauce and spread it on tasteless biscuits. The scoring results are 8.2 points for sourness and sweetness, 8.0 points for taste (viscous and smooth), 7.8 points for aroma (with a fresh lactic acid fragrance), and 8.3 points for overall acceptance. Consumer feedback shows that the sauce has a balanced sourness and sweetness, and the microcapsule slow release makes the flavor last, without the bitterness of potassium chloride. Another blind test comparison with a traditional high-sodium sauce (800 mg of sodium per 100 grams) shows that the overall acceptance of this sauce (120 mg of sodium per 100 grams) is 10% higher. The sensory test is conducted once a month, combined with liquid chromatography to measure amino acids (0.5 grams per liter) and lactic acid (1.5 grams per liter) to ensure stable flavor.

[0159] Detection frequency:

[0160] To detect abnormalities in a timely manner, specific sampling frequencies are set for process monitoring. During ultrasonic extraction, the temperature is measured every 5 minutes with an infrared thermometer, maintained at 40 degrees Celsius, and the cooling water flow rate is immediately adjusted if the deviation exceeds 2 degrees Celsius. During the fermentation process, samples are taken once every 12 hours, the pH value is measured with a pH meter to be 4.2, lactic acid is measured by liquid chromatography, and viable bacteria are measured by the plate count method (4×10 7 7 colony-forming units per milliliter). If the pH value deviates by 0.2, 0.1 grams of citric acid per liter is added for adjustment. During microcapsule preparation, the particle size is measured every 10 minutes with an online particle size analyzer (30 microns). If the deviation exceeds 5 microns, the spray pressure (0.4 MPa) is adjusted. The potassium content in the effluent is measured every 2 hours during ion exchange (2000 mg per liter), and the solids content is measured every 15 minutes with a refractometer during vacuum concentration (60%). At least 10 sets of detection data are recorded for each batch to ensure stable process.

[0161] Practical application test:

[0162] To verify the industrial scale-up effect, based on a 5-liter laboratory fermenter, 50-liter and 500-liter fermenters were tested. The fermentation parameters of the 50-liter fermenter remained unchanged (30 degrees Celsius, 48 hours, inoculation of 5×10 7 colony-forming units per milliliter), the potassium content reached 1480 milligrams per liter, and lactic acid was 1.4 grams per liter, which was close to that of the 5-liter fermenter (1500 milligrams per liter and 1.5 grams per liter). For the 500-liter fermenter, the stirring time needed to be extended to 60 hours, the nitrogen flow rate increased to 4 liters per minute, the potassium content was 1450 milligrams per liter, and the viable bacteria were 3.8×10 7 colony-forming units per milliliter, and additional homogenization treatment was required to ensure uniformity. Spray drying was scaled up to a feed rate of 100 liters per hour, the particle size was still controlled at 30 microns, and the encapsulation efficiency was 88%. The industrial test was carried out in a food factory in Jiangsu, with 3 consecutive batches produced (1000 kilograms per batch). The potassium content in the finished product was 1000 milligrams per 100 grams, and sodium was 120 milligrams per 100 grams, with a batch consistency of 95%. After scale-up, pipeline cleaning needed to be strengthened (sterilized at 121 degrees Celsius for 20 minutes) to avoid microbial contamination.

[0163] Expansion of usage scenarios:

[0164] In addition to cooking, the sauce can also be used as a cold dressing and dipping sauce. Cold dressed cucumber: Cut 300 grams of cucumber into strips, add 2 tablespoons (30 grams) of the sauce, 5 grams of sesame oil, and 2 grams of minced garlic, mix well and refrigerate for 10 minutes. It is sour, sweet, and refreshing, with 36 milligrams of sodium and 300 milligrams of potassium, suitable for summer meals. The microcapsule slow release makes the flavor uniform, without the greasiness of traditional sauces. Dipping sauce: Use 20 grams of the sauce to pair with deep-fried chicken pieces (200 grams) and dip directly. The sauce has a moderate viscosity, and the lactic acid fragrance enhances appetite, with 24 milligrams of sodium and 200 milligrams of potassium, meeting the low-salt diet. Sensory tests showed that the acceptance of both cold dressing and dipping sauce reached 8.0 points (on a 9-point scale). After the sauce was stored at 40 degrees Celsius for 6 months, the flavors of cold dressing and dipping sauce remained unchanged, which was better than traditional sauces whose saltiness increased after 3 months. The new scenario test was carried out in 10 restaurants, and customer feedback indicated that it was suitable for fast food and family banquets, with a 12% increase in sales.

[0165] Among them, the Figure 4 figure shows the change in potassium content during the preparation process. The horizontal axis represents the process steps, and the vertical axis represents the potassium content (unit: milligrams per liter). The steps on the horizontal axis are, in sequence: raw materials, ultrasonic extraction, fermentation, ion exchange, microcapsules, and finished product. The vertical axis ranges from 0 to 10,000 milligrams per liter. The broken line starts from 0, gradually rises, and finally reaches 10,000 milligrams per liter.

[0166] Analysis is as follows:

[0167] Raw material stage: The potassium content is 0, indicating that at the beginning, potassium has not been extracted yet, and the potassium in the raw materials (100 grams of sugar kelp and 80 grams of purple sweet potato) (1000 milligrams of potassium per 100 grams of sugar kelp and 800 milligrams of potassium per 100 grams of purple sweet potato) has not been released.

[0168] Ultrasonic extraction (Sp1): The potassium content increased to 1200 mg / L, indicating that through ultrasonic treatment (25 kHz, 300 W, 40 °C), potassium in sugar kelp and purple sweet potato was extracted, with an extraction efficiency of 85%, meeting the data in the plan.

[0169] Fermentation (Sp2): The potassium content increased to 1500 mg / L, indicating that after adding red beetroot juice and fermenting with lactic acid bacteria and yeast (inoculation amount 5×10^7 colony forming units per milliliter), potassium was further released, and the lactic acid content also reached 1.5 g per liter, enhancing the flavor.

[0170] Ion exchange (Sp4): The potassium content increased significantly to 2000 mg / L because through a sulfonic acid cation exchange resin (capacity 1.8 meq per milliliter), sodium was removed (reduced to 50 mg per liter), potassium was enriched, and the potassium-sodium ratio reached 15:1.

[0171] Microcapsule (Sp3): The potassium content remained unchanged at 2000 mg / L, meeting the process design. The preparation of microcapsules (particle size 30 μm, encapsulation efficiency 90%) mainly masked the bitterness of potassium chloride and did not change the potassium content.

[0172] Final product (Sp5): The potassium content was shown as 10,000 mg / L, which actually corresponded to 1000 mg per 100 g of the final product sauce (for convenient plotting in the MATLAB code, 1000 mg per 100 g was converted to 10,000 mg per liter, assuming a density of approximately 1 g per milliliter). This was achieved through vacuum concentration and compounding (solids content 60%), and the potassium content of the final product met the target.

[0173] Conclusion:

[0174] This figure clearly shows the gradual increase in potassium content during the preparation process, from 0 in the raw material to 1200 mg / L in ultrasonic extraction, then to 1500 mg / L in fermentation, 2000 mg / L in ion exchange, and finally reaching 1000 mg per 100 g (converted to 10,000 mg / L in the figure) in the final product.

[0175] Each step of the process effectively increased the potassium content, especially the ion exchange (Sp4) had the most obvious effect, increasing by 500 mg / L, reflecting the effect of resin enrichment technology.

[0176] The microcapsule step did not change the potassium content, indicating that its main function was to slow-release flavor and mask bitterness, meeting the design of the technical solution.

[0177] Appendix Figure 5The bar chart in compares the potassium and sodium contents of the finished sauce. There are two categories on the horizontal axis: potassium and sodium, and the vertical axis is the content (unit: milligrams per 100 grams), ranging from 0 to 1000 milligrams per 100 grams. The height of the potassium bar is 1000 milligrams per 100 grams, and the height of the sodium bar is 120 milligrams per 100 grams.

[0178] Analysis:

[0179] Potassium content: The finished sauce contains 1000 milligrams of potassium per 100 grams, meeting the goal of the technical solution (Sp5 test result). This is the result of gradually enriching potassium through ultrasonic extraction (Sp1), fermentation (Sp2), and ion exchange (Sp4). The potassium in the raw materials, sugar kelp and purple sweet potato (800 - 1000 milligrams per 100 grams), is effectively extracted and concentrated.

[0180] Sodium content: The finished sauce contains 120 milligrams of sodium per 100 grams, also meeting the goal of the solution (Sp5 test result). Ion exchange (Sp4) reduces the sodium to 50 milligrams per liter, and finally the sodium content in the compounded sauce is low, far lower than that of traditional sauces (800 milligrams per 100 grams).

[0181] Comparison: The potassium content (1000 milligrams per 100 grams) is more than 8 times that of the sodium content (120 milligrams per 100 grams), and the potassium - sodium ratio is approximately 8.3:1, close to 15:1 after ion exchange in the solution, indicating that the process has successfully achieved the goal of low - sodium and high - potassium.

[0182] Conclusion:

[0183] This chart visually demonstrates the health advantages of the finished sauce: high potassium content (1000 milligrams per 100 grams) and low sodium content (120 milligrams per 100 grams), making it suitable for people who need to control salt intake (such as hypertension patients).

[0184] Compared with traditional sweet and sour sauce (800 milligrams of sodium per 100 grams and less than 50 milligrams of potassium per 100 grams), the potassium content of this sauce has increased by 20 times, and the sodium content has decreased by approximately 85%, reflecting the innovation of the technical solution (enzymatic pretreatment and sodium reduction by ion exchange).

[0185] Micro - capsule slow - release (Sp3) and vacuum concentration (Sp5) ensure the flavor and stability while maintaining the characteristics of low - sodium and high - potassium.

[0186] It should be noted that, in this document, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprising", "including" or any other variation thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements not only includes those elements but also includes other elements not expressly listed, or elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "comprising a reference structure" does not exclude the presence of additional identical elements in the process, method, article or device comprising the element.

[0187] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning, characterized in that: The preparation method includes the following steps: Sp1: Ultrasonic extraction of potassium-rich plant-based liquid: Mix 100 g of sugar kelp and 80 g of purple sweet potato in a mass ratio of 3:2, dry in hot air at 80 °C until the moisture content is 5%, crush to a particle size of 0.5 mm, add 500 mL of deionized water, and perform ultrasonic treatment at a frequency of 25 kHz and a power of 300 W for 15 minutes. Control the temperature at 40 °C, centrifuge at 10000 rpm for 8 minutes, and filter through a 0.45 μm microfiltration membrane to obtain a potassium-rich plant-based liquid with a potassium content of 1200 mg / L. Sp2: Composite strain fermentation: Add the potassium-rich plant-based liquid of Sp1 to 50 g of red beetroot juice, adjust the pH to 4.2, inoculate lactic acid bacteria and yeast, with the strain numbers being CGMCC 1.12436 and CGMCC 2.3889 respectively, the mass ratio of the strains being 1:1, and the total inoculation amount being 5×10 7 CFU / mL, ferment at 30 °C for 48 hours to obtain a fermentation broth with a potassium content of 1500 mg / L; Sp3: Microcapsule preparation: Centrifuge the fermentation broth of Sp2 at 6000 rpm for 12 minutes, take the supernatant and concentrate it to a solid content of 20%, add 20 g of potassium chloride, 10 g of sodium alginate, and 5 g of chitosan, and prepare microcapsules with a particle size of 30 μm by spray drying at an inlet air temperature of 120 °C, an outlet air temperature of 60 °C, and a feeding rate of 4 mL / min. Sp4: Ion-exchange potassium enrichment: Pass the fermentation broth of Sp2 through a sulfonic acid-type cation exchange resin with a resin capacity of 1.8 meq / mL and a flow rate of 2 mL / min, and collect a high-purity potassium-based liquid with a potassium content of 2000 mg / L and a sodium content of 50 mg / L. Sp5: Vacuum low-temperature concentration and compounding: Mix the microcapsules prepared in Sp3, the high-purity potassium-based liquid prepared in Sp4, and 100 g of sweet and sour base material in a mass ratio of 1:3:

5. The sweet and sour base material contains 80 g of apple cider vinegar, 15 g of hundred-flower honey, and 5 g of Momordica grosvenori extract. Concentrate at 50 °C and a vacuum degree of 0.08 MPa to a solid content of 60%, add 0.02 g of rosemary extract and 0.3 g of guar gum, and homogenize to obtain a sweet and sour sauce seasoning with a potassium content of 1000 mg / 100 g and a sodium content of 120 mg / 100 g.

2. The preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: During the ultrasonic extraction process of Sp1, the sugar kelp and purple sweet potato are pretreated by soaking in a 3% citric acid solution for 30 minutes. The ultrasonic treatment adopts an intermittent mode, pausing for 15 seconds after every 30 seconds of treatment, cycling 10 times. The solution temperature is maintained at 40 °C through a circulating water cooling system. After extraction, centrifuge at 12000 rpm for 6 minutes, and measure the potassium content by ion chromatography after microfiltration membrane filtration. Select a frequency of 25 kHz and a power of 300 W to ensure a potassium extraction rate of 85%.

3. The preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: During the fermentation process of the composite strain of Sp2, a nitrogen environment was used for protection, with a nitrogen flow rate of 0.4 L / min. At the initial stage of fermentation, 0.1 g / L of citric acid was added to adjust the pH, and the stirring rate was 200 rpm. Samples were taken at 36 hours of fermentation, and the lactic acid content was determined to be 1.5 g / L by high-performance liquid chromatography. The viable cell count was determined by the plate counting method to be not less than 4×10 7 CFU / mL. The fermentation temperature of 30 °C and time of 48 hours were selected to balance the potassium content and the formation of flavor substances.

4. A method for preparing a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: During the microcapsule preparation process of Sp3, the spray drying uses a two-fluid nozzle with an air flow pressure of 0.4 MPa and a spray angle of 50°. Add 0.5 g of stevioside and 0.2 g of malic acid to the spray liquid, monitor the microcapsule particle size through an online particle size analyzer, and select an inlet air temperature of 120 °C and a feeding rate of 4 mL / min to ensure a particle size distribution of 30 μm and a packaging efficiency of 90%.

5. A preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: During the ion-exchange process of Sp4, the resin is pre-eluted and regenerated with a 1M citric acid solution at an elution flow rate of 1 mL / min. The high-purity potassium-based liquid after treatment is detected by an ultraviolet spectrophotometer at a wavelength of 280 nm to confirm no polysaccharide and protein residues. Select a resin capacity of 1.8 meq / mL and a flow rate of 2 mL / min to achieve a potassium:sodium ratio of 15:

1.

6. A method for preparing a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: During the vacuum low-temperature concentration of Sp5, a program temperature control strategy is adopted. The temperature is maintained at 47°C for 30 minutes at the initial stage of concentration, and then rises to 50°C and is maintained for 60 minutes. The solid content is monitored by an online refractometer. After the concentration is completed, it is centrifuged at 3500 rpm for 3 minutes to remove trace precipitates, and a vacuum degree of 0.08 MPa is selected to retain volatile flavor substances.

7. A method for preparing a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: When preparing the microcapsules of Sp3, 0.01 g of polyvinyl alcohol is added as a dispersant. After the microcapsules are formed, the surface potential is measured by a Zeta potential analyzer, and -22 mV is selected to ensure dispersion stability. The mass ratio of sodium alginate to chitosan in the spray liquid is 2:1 to improve the mechanical strength of the microcapsules.

8. A preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: Before the compounding of the sweet and sour base material of Sp5, apple cider vinegar is treated by activated carbon adsorption for 30 minutes, honey is filtered through a 0.22 μm filter membrane, the fructose content is detected by high performance liquid chromatography to be 40%, the mogroside V content of the Momordica grosvenori extract is 55% after recrystallization and purification with ethanol, and the mass ratio of apple cider vinegar: honey: Momordica grosvenori extract of 80:15:5 is selected to balance the sweet and sour flavors.

9. The preparation method of a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: The raw material screening and pretreatment method of Sp1 includes the following steps: Sp1.1: Raw material selection: Sugar kelp, purple sweet potato, and red beetroot are selected, washed within 24 hours after harvesting, the surface impurities are removed, and stored at 4°C. Sp1.2: Enzymatic pretreatment: The sugar kelp and purple sweet potato are chopped into 2 mm pieces, 0.15% cellulase with an enzyme activity of 10000 U / g is added, and enzymatic hydrolysis is carried out at pH 4.8 and 48°C for 2.5 hours. After enzymatic hydrolysis, it is heated at 80°C for 10 minutes to inactivate the enzyme. The red beetroot is treated with 100°C steam for 5 minutes and then pressed to extract juice. Sp1.3: Component verification: The potassium content of sugar kelp is detected by inductively coupled plasma mass spectrometry to be 1000 mg / 100 g, the potassium content of purple sweet potato is 800 mg / 100 g, the sugar content of red beetroot juice is detected by high performance liquid chromatography to be 12%, the moisture content of the raw materials is determined by the Karl Fischer method to be 5%, and the enzymatic hydrolysis pH of 4.8 and temperature of 48°C are selected to ensure a potassium release rate of 90%.

10. A method for preparing a low-sodium and potassium-rich sweet and sour sauce seasoning according to claim 1, characterized in that: The quality control method of the preparation method includes the following steps: Sp1: Raw material acceptance: The potassium content of sugar kelp and purple sweet potato is detected by inductively coupled plasma mass spectrometry to be 800 mg / 100 g, the sugar content of red beetroot juice is detected by high performance liquid chromatography to be 12%, and the moisture content of the raw materials is determined by the Karl Fischer method to be 5%. Sp2: Monitoring during the preparation process: The ultrasonic extraction temperature of 40°C is monitored by an online infrared thermometer, the pH of the fermentation broth is measured by a pH meter to be 4.2, the amino acid content of the fermentation broth is detected by an ultraviolet spectrophotometer to be 0.5 g / L, and the particle size of the microcapsules is detected by dynamic light scattering to be 30 μm. Sp3: Final product detection: It includes physical and chemical detection, microcapsule property detection, and stability verification. Physical and chemical detection: The potassium content is determined by ion chromatography to be 1000 mg / 100 g, and the sodium content is 120 mg / 100 g; the pH is measured by a pH meter to be 3.8, and the total acidity is determined by titration to be 2%. Microcapsule property detection: The particle size of the microcapsules is determined by scanning electron microscopy to be 30 μm, the surface potential is determined by a Zeta potential analyzer to be -22 mV, and the in vitro release test verifies that 85% is released in 30 minutes. Stability verification: The stability of the product was verified by accelerated testing and long-term testing. For the accelerated test, it was stored at 40°C and 75% relative humidity for 6 months, and samples were taken once a month. For the long-term test, it was stored at 25°C and 60% relative humidity for 12 months, and samples were taken once every 3 months. The potassium content decline rate was determined by ion chromatography to be 5%, and no delamination or precipitation was observed by visual inspection.

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