Low-sodium compound flavor enhancer and preparation method thereof

Abstract

The application provides a low-sodium compound flavor-enhancing seasoning paste and a preparation method thereof. The low-sodium compound flavor-enhancing seasoning paste comprises 18-45 wt% of autolysis type yeast extract, enzyme hydrolysis type yeast extract and Maillard reaction type yeast extract; 5-16 wt% of L-alanine, trehalose and disodium succinate; 2-6 wt% of xanthan gum and hydroxypropyl distarch phosphate; 0.3-1.0 wt% of 5'-umami nucleotide disodium; 5-15 wt% of sodium glutamate; 5-10 wt% of sodium chloride; and the balance of water. Through the three kinds of yeast extract compounding, the multi-channel flavor-enhancing network and the double-gel stabilizing system, the application realizes the significant technical effects of a substantial reduction in sodium content, an obvious improvement in durability and layering, and a significant effect that the paste is not stratified and does not separate water after being stored at room temperature for more than 6 months.

Description

Technical Field

[0001] This invention relates to the field of food seasoning technology, and more specifically, to a low-sodium compound flavor-enhancing paste and its preparation method. Background Technology

[0002] With the continuous upgrading of national health awareness and the in-depth implementation of the Healthy China strategy, consumers' demand for seasonings has shifted from a single flavor-oriented approach to a balance between health and flavor. Low sodium, high umami, and natural ingredients have become the core development trends of the compound seasoning industry. Currently, my country's compound seasoning industry is experiencing stable growth and continuous market expansion. However, traditional seasonings generally suffer from high sodium content. Traditional chicken essence, umami paste, and other products often contain 20-40% sodium chloride, which can easily lead to chronic diseases such as hypertension and cardiovascular disease with long-term consumption, seriously contradicting the low-sodium dietary standards recommended by the World Health Organization. To meet the demands of healthy consumption, various low-sodium seasoning products have gradually emerged on the market. However, existing technological solutions still have many core defects, making it difficult to simultaneously achieve low sodium, high-quality flavor, and product stability. The industry's technological upgrade faces significant bottlenecks.

[0003] Specifically, existing low-sodium seasonings generally suffer from the core problems of "loss of umami and thin flavor due to salt reduction." Traditional umami enhancement systems rely heavily on a simple combination of monosodium glutamate (MSG) and disodium 5'-ribonucleotides, resulting in a single type of umami, a lack of complexity, and poor umami persistence. In sodium-reduced formulations, the auxiliary flavor-enhancing effect of sodium ions disappears, further amplifying this deficiency. To compensate for the loss of umami, most products either significantly increase the amount of MSG, causing flavor imbalance and a rebound in sodium content, or use potassium chloride as a substitute for sodium reduction, which easily produces a metallic astringent taste and seriously affects the eating experience. At the same time, the industry currently has limitations in utilizing natural umami-enhancing ingredients. As a natural nutritional umami-enhancing ingredient, yeast extract is mostly used in existing products using only a single type of yeast extract, failing to leverage its self-differentiated flavor synergy advantages and making it difficult to construct multi-layered and three-dimensional umami flavors. The potential of natural umami enhancement has not been fully explored.

[0004] From the perspective of product form and formulation system, existing flavor enhancers suffer from problems such as limited form and poor adaptability. Most mainstream flavor enhancers on the market are in powder form, which suffers from drawbacks such as easy moisture absorption and clumping, poor solubility and dispersibility, and easy flavor loss due to volatility. The few paste-type flavor enhancers are mostly specific meat flavor products, focusing on simulating a particular flavor, and are not general-purpose flavor enhancers, thus limiting their applicability to various scenarios. They also generally suffer from high sodium and high MSG content, failing to meet the market demand for general low-sodium flavor enhancers. Furthermore, existing technologies have not yet constructed a complete multi-channel synergistic flavor enhancer system, and research on the synergistic flavor enhancer, flavor slow-release, and off-odor masking effects of non-sodium functional ingredients is insufficient, failing to address the flavor deficiencies of low-sodium systems from multiple dimensions.

[0005] Furthermore, poor stability is a key technical challenge hindering the industrialization of low-sodium paste seasonings. Traditional seasonings contain sodium salts that have antibacterial, water-locking, and texture-stabilizing effects. Significantly reducing sodium leads to increased water activity, making the product more susceptible to microbial growth and flavor degradation. For paste-like products, low-sodium systems are more prone to quality defects such as layering, water separation, dehydration shrinkage, and coarse texture. Existing stabilization technologies often employ single thickeners or commonly used stabilizers like modified starch. These have shortcomings such as pseudo-thinning and weak shear resistance. The scientific compounding and synergistic stabilization mechanism has not yet been applied to low-sodium seasoning paste systems, failing to address the industry pain point of poor long-term storage stability in low-sodium pastes.

[0006] In summary, current low-sodium flavor enhancers generally suffer from multiple technical defects, including high sodium content, thin umami flavor profile, poor flavor persistence, insufficient adaptability to product form, and poor paste stability. There is a lack of a universal paste-like flavor enhancer product that is formulated based on natural raw materials, and combines low sodium, high umami, multi-dimensional flavor, and stable storage. This makes it difficult to meet consumers' health-conscious dietary needs and the diversified application needs of the food industry. Therefore, the development of a new low-sodium compound flavor enhancer paste and its preparation method has significant market value and technological innovation significance. Summary of the Invention

[0007] Based on the technical problems described above, the purpose of this invention is to provide a low-sodium compound flavor-enhancing paste and its preparation method. It relies on a scientific blend of three yeast extracts—autolytic, enzymatic, and Maillard reaction-type—combined with L-alanine, trehalose, and disodium succinate to construct a multi-channel synergistic flavor-enhancing system, thus compensating for the flavor deficiencies of low-sodium systems. Simultaneously, a stable paste system is built by blending xanthan gum and hydroxypropyl distarch phosphate. While significantly reducing the sodium content of the product, it achieves a three-dimensional and full-bodied umami flavor, a rich and mellow taste, and a stable, non-layered paste, filling the market gap for general-purpose low-sodium, high-flavor paste seasonings and adapting to diverse cooking and food processing scenarios.

[0008] Specifically, according to one aspect of the present invention, a low-sodium compound flavor enhancer paste is provided, the low-sodium compound flavor enhancer paste comprising, by weight of 100%, the following: 18-45% by weight, preferably 22-32% by weight, of autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract, wherein the weight ratio of autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract is (4-10):(2-5):1. 5-16% by weight, preferably 7-13% by weight, of L-alanine, trehalose and disodium succinate, wherein the weight ratio of L-alanine, trehalose and disodium succinate is in the range of (6-10):(2-5):1. 2-6% by weight, preferably 3-5% by weight, of xanthan gum and hydroxypropyl distarch phosphate, wherein the weight ratio of xanthan gum to hydroxypropyl distarch phosphate is in the range of 1:5 to 1:10. 0.3-1.0% by weight of disodium 5'-flavor nucleotides; 5-15% by weight of monosodium glutamate; 5-10% by weight of sodium chloride; The remaining water.

[0009] According to certain preferred embodiments of the present invention, the weight ratio of autolytic yeast extract, enzymatic yeast extract and Maillard-reactive yeast extract is in the range of (6-8):(3-5):1.

[0010] According to certain preferred embodiments of the present invention, the weight ratio of L-alanine, trehalose and disodium succinate is in the range of (8-10):(3-4):1.

[0011] According to certain preferred embodiments of the present invention, the weight ratio of xanthan gum to hydroxypropyl distarch phosphate is in the range of 1:3 to 1:5.

[0012] According to certain preferred embodiments of the present invention, the content of free amino acids in the autolytic yeast extract is not less than 8% by weight, and the free amino acids include at least one of glutamic acid, aspartic acid, glycine and alanine.

[0013] According to certain preferred embodiments of the present invention, the autolytic yeast extract is prepared by autolyzing baker's yeast at 50-55°C and pH 5.0-5.5 for 18-24 hours, followed by inactivation, centrifugation, concentration, and drying.

[0014] According to certain preferred embodiments of the present invention, the autolytic yeast extract is prepared by the following method: using baker's yeast as raw material, the baker's yeast slurry is adjusted to a yeast concentration of 15-20% by weight, heated to 50-55°C, the pH is adjusted to 5.0-5.5, and incubated for autolysis for 18-24 hours. After autolysis, the temperature is raised to 80-85°C for inactivation for 10-15 minutes, and then the yeast cell wall residue is removed by centrifugation. The supernatant is then concentrated under vacuum and dried.

[0015] According to certain preferred embodiments of the present invention, the enzymatically hydrolyzed yeast extract is prepared by adding papain and flavor protease to the autolyzed yeast extract, enzymatically hydrolyzing it for 4-6 hours at pH 6.0-6.5 and temperature 50-55°C, followed by enzyme inactivation, centrifugation, concentration and drying.

[0016] According to certain preferred embodiments of the present invention, the enzymatically hydrolyzed yeast extract is prepared by the following method: papain, flavor protease, and water are added to the autolyzed yeast extract, wherein the papain has an enzyme activity of not less than 6000 U / g and is added at an amount of 0.1-0.3% of the weight of the autolyzed yeast extract, the flavor protease has an enzyme activity of not less than 15000 U / g and is added at an amount of 0.05-0.15% of the weight of the autolyzed yeast extract, and the enzyme is hydrolyzed for 4-6 hours at pH 6.0-6.5 and temperature 50-55℃. After the enzymatic hydrolysis is completed, the temperature is raised to 85-90℃ to inactivate the enzyme for 15-20 minutes, the supernatant is collected by centrifugation, and then vacuum concentrated and dried.

[0017] According to certain preferred embodiments of the present invention, the Maillard-reactive yeast extract is prepared by adding glucose, L-cysteine ​​hydrochloride and water to the autolysate yeast extract and subjecting it to a Maillard thermal reaction at pH 6.0-6.5 and 110-120°C for 2-3 hours.

[0018] According to certain preferred embodiments of the present invention, the Maillard-reactive yeast extract is prepared by the following method: adding glucose, L-cysteine ​​hydrochloride and water to the autolytic yeast extract, wherein the amount of glucose added is 3-5% of the weight of the autolytic yeast extract, the amount of L-cysteine ​​hydrochloride added is 1-2% of the weight of the autolytic yeast extract, adjusting the pH to 6.0-6.5, carrying out the Maillard thermal reaction at 110-120°C for 2-3 hours, centrifuging to collect the supernatant, and then vacuum concentrating and drying.

[0019] According to certain preferred embodiments of the present invention, the content of the disodium 5'-flavor nucleotide is 0.5-0.8% by weight.

[0020] According to certain preferred embodiments of the present invention, the content of monosodium glutamate is 8-12% by weight.

[0021] According to certain preferred embodiments of the present invention, the sodium chloride content is 6-8% by weight.

[0022] According to certain preferred embodiments of the present invention, the degree of substitution of the hydroxypropyl distarch phosphate is 0.02-0.1, and the gelatinization temperature is 55-70°C.

[0023] According to certain preferred embodiments of the invention, the water content is 45-50% by weight.

[0024] According to certain preferred embodiments of the present invention, the viscosity of the low-sodium compound flavor enhancer paste is 8000-25000 mPa•s at 25°C, the water activity is not higher than 0.85, and the pH value is 5.5-7.0.

[0025] According to certain preferred embodiments of the present invention, the low-sodium compound flavor enhancer paste further contains 0.1-0.5% by weight of an antioxidant, wherein the antioxidant is selected from at least one of vitamin E, rosemary extract and tea polyphenols.

[0026] According to another aspect of the present invention, a method for preparing the above-described low-sodium compound flavor enhancer paste is provided, comprising the following steps: (1) Mix autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract with some water and stir until homogeneous to obtain a yeast extract mixture. (2) Add L-alanine, trehalose, disodium succinate, disodium 5'-ribonucleotide and monosodium glutamate to the above yeast extract mixture, stir and dissolve at 40-60℃ for 20-40 minutes to obtain the flavor enhancer base; (3) Add sodium chloride to the remaining water, heat to 70-90℃ to prepare a salt solution, and then add it to the flavor enhancer and stir well; (4) Mix xanthan gum and hydroxypropyl distarch phosphate, and then slowly add it to the mixture in step (3). Hydrate at 60-80°C for 20-40 minutes while stirring. (5) Homogenize the mixture obtained in step (4) through a colloid mill 1-3 times, then cool it to room temperature and fill it to obtain a low-sodium compound flavor enhancer paste.

[0027] According to certain preferred embodiments of the present invention, in step (1), the amount of water used is 40-60% by weight of the total water volume, the stirring temperature is 30-50°C, and the stirring time is 10-20 minutes.

[0028] According to certain preferred embodiments of the present invention, in step (2), the temperature of the stirring and dissolving process is 45-55°C and the time is 25-35 minutes.

[0029] According to certain preferred embodiments of the present invention, in step (3), the temperature of the salt solution is 75-85°C, and the amount of the remaining water is 30-50% by weight of the total water volume.

[0030] According to certain preferred embodiments of the present invention, in step (4), the hydration temperature is 65-75°C, the time is 25-35 minutes, and the stirring speed is 200-500 rpm.

[0031] According to certain preferred embodiments of the present invention, in step (5), the gap of the colloid mill is set to 0.05-0.2 mm, and the homogenization is performed 2-3 times.

[0032] According to certain preferred embodiments of the present invention, the low-sodium compound flavor enhancer paste is filled by vacuum filling at a filling temperature not exceeding 30°C.

[0033] Compared with existing technologies, this invention possesses several significant technical advantages and application value. First, it achieves a truly low-sodium, healthy formula, controlling the sodium chloride content to 5-10%, far lower than the 20-40% salt content of traditional seasonings. This eliminates the need for salt substitutes like potassium chloride, avoiding metallic astringency and potential health risks, effectively reducing sodium intake and catering to healthy diets and specific population needs. Second, it constructs a triple yeast extract compound flavor-enhancing system, combining L-alanine, trehalose, and disodium succinate to form a multi-channel synergistic flavor-enhancing network. This addresses the shortcomings of low-sodium products, such as thin umami flavor, limited layers, and short aftertaste, creating a three-dimensional umami flavor with a fresh initial taste, a rich middle taste, and a lingering base, resulting in a full and natural flavor. Finally, this invention employs a xanthan gum and hydroxypropyl distarch phosphate compound stabilization system, effectively solving the industry problems of easy water separation, layering, and spoilage in low-sodium pastes, significantly improving product storage stability. Meanwhile, the present invention is in paste form, which has better solubility and compatibility than powder products. It can be widely used in cooking, marinating, sauce preparation and other scenarios. Moreover, the formula is natural, the process is simple and the cost is controllable, and it has good prospects for industrial promotion. Attached Figure Description

[0034] The accompanying drawings are provided in this specification to more clearly explain the technical solutions of the present invention; however, the art is not limited thereto.

[0035] Figure 1 A flowchart illustrating the preparation process of a low-sodium compound flavor enhancer paste according to the present invention is shown. Detailed Implementation

[0036] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments. It will be understood that other embodiments may be implemented without departing from the scope or spirit of the invention. Therefore, the following detailed description is non-limiting.

[0037] Unless otherwise specified, all figures used in this specification to represent characteristic dimensions, quantities, and physical properties should be understood to be modified by the term "about" in all cases. Therefore, unless otherwise stated, the numerical parameters listed in the foregoing specification are approximations, and those skilled in the art can appropriately modify these approximations to obtain the desired properties using the teachings disclosed herein.

[0038] As mentioned above, existing traditional seasonings generally have a high sodium content, and sodium-reduced products often rely on potassium chloride as a salt substitute, which easily produces off-flavors and has limited sodium reduction effects. Meanwhile, conventional low-sodium products use a single flavor-enhancing system, often employing only a single yeast extract, lacking a multi-dimensional synergistic flavor-enhancing mechanism. Under low-sodium conditions, they suffer from a thin flavor profile, insufficient complexity, and short-lived aftertaste. Furthermore, existing paste-like seasonings lack stable formulas adapted to low-sodium systems. Low-sodium environments easily lead to water separation, layering, and unstable texture in the paste, resulting in poor storage stability. Additionally, most flavor-enhancing products on the market are powders, and paste-like products are often limited to specific flavors, lacking versatility and failing to meet the industry's demand for low sodium, high umami, high stability, and broad compatibility. This invention aims to solve one or more of the above-mentioned technical problems.

[0039] According to one aspect of the present invention, a low-sodium compound flavor enhancer paste is provided, the low-sodium compound flavor enhancer paste comprising, by weight 100%, the following: 18-45% by weight, preferably 22-32% by weight, of autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract, wherein the weight ratio of autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract is (4-10):(2-5):1. 5-16% by weight, preferably 7-13% by weight, of L-alanine, trehalose and disodium succinate, wherein the weight ratio of L-alanine, trehalose and disodium succinate is in the range of (6-10):(2-5):1. 2-6% by weight, preferably 3-5% by weight, of xanthan gum and hydroxypropyl distarch phosphate, wherein the weight ratio of xanthan gum to hydroxypropyl distarch phosphate is in the range of 1:5 to 1:10. 0.3-1.0% by weight of disodium 5'-flavor nucleotides; 5-15% by weight of monosodium glutamate; 5-10% by weight of sodium chloride; The remaining water.

[0040] Yeast extract, as a natural microbial-derived flavor enhancer, is rich in free amino acids, small-molecule flavor peptides, natural nucleotides, and various flavor precursors. It possesses multiple functions, including enhancing flavor, thickening the flavor, masking off-flavors, and softening saltiness. It is a core ingredient in low-sodium seasonings, replacing high-salt and high-MSG systems. According to the technical solution of this invention, three types of yeast extract—autolytic, enzymatic, and Maillard reaction-type—are innovatively combined. These three extracts complement each other functionally and synergistically enhance each other's flavor, jointly constructing the basic flavor framework of the seasoning paste.

[0041] Specifically, according to the technical solution of the present invention, the total addition amount of the three types of yeast extracts—autolytic, enzymatic, and Maillard reaction—is 18-45% by weight, preferably 22-32% by weight. When the total addition amount is less than 18% by weight, the content of natural flavor substances is insufficient, and even with the addition of monosodium glutamate and disodium 5'-inosinate, it is difficult to compensate for the lack of flavor under low sodium conditions, resulting in a thin overall flavor and insufficient base taste in the product. When the total addition amount is greater than 45% by weight, the roasted and fermented aroma of the yeast itself becomes excessively prominent, masking the overall fresh aroma. At the same time, the high solids content increases the difficulty of paste processing, easily leading to problems such as uneven mixing and coarse particles.

[0042] Regarding the proportions of the three yeast extracts, according to the technical solution of this invention, the weight ratio of autolytic yeast extract, enzymatically hydrolyzed yeast extract, and Maillard-reactive yeast extract is (4-10):(2-5):1. Among them, the autolytic yeast extract forms the base and has a higher proportion. It is obtained through natural hydrolysis of endogenous proteases in baker's yeast and is rich in free amino acids such as glutamic acid and aspartic acid, constituting the basic umami flavor of the seasoning paste. The enzymatically hydrolyzed yeast extract undergoes deep enzymatic hydrolysis by exogenous proteases, significantly increasing the content of small-molecule flavor peptides, which can prolong the umami retention time in the mouth, enhance flavor persistence and richness, and solve the common problem of low-sodium products being "fresh at first taste but quickly becoming bland." The Maillard-reactive yeast extract generates a large amount of volatile flavor substances such as furans, pyrazines, and sulfur-containing compounds through thermal reaction, giving the product a rich meaty, savory, and roasted aroma, enriching the flavor layers. If the proportion of Maillard-reactive yeast extract is too high, the caramelized aroma from the thermal reaction will suppress the basic umami flavor, resulting in a flavor imbalance. If the proportion of enzymatically hydrolyzed yeast extract is too low, the umami persistence will decrease significantly. If the proportion of autolytic yeast extract is insufficient, the basic umami flavor of the product will be weak. According to a preferred embodiment of the present invention, the weight ratio of autolytic yeast extract, enzymatically hydrolyzed yeast extract, and Maillard-reactive yeast extract is (6-8):(3-5):1. Within this preferred range, the flavor synergy of the three types of yeast extracts is optimal, forming a three-dimensional flavor structure of "basic umami, long aftertaste, and rich aroma".

[0043] According to certain preferred embodiments of the present invention, the content of free amino acids in the autolytic yeast extract is not less than 8% by weight, wherein the free amino acids include at least one selected from glutamic acid, aspartic acid, glycine, and alanine. Free amino acids are the core flavor substances of yeast extract. Glutamic acid and aspartic acid are typical umami amino acids, while glycine and alanine also have a sweet and savory flavor, which can soften the taste and enhance the flavor harmony.

[0044] According to certain preferred embodiments of the present invention, the autolytic yeast extract is prepared by autolyzing baker's yeast (also known as brewer's yeast, Saccharomyces cerevisiae) at 50-55°C and pH 5.0-5.5 for 18-24 hours, followed by inactivation, centrifugation, concentration, and drying.

[0045] Furthermore, according to certain preferred embodiments of the present invention, in the preparation of autolytic yeast extract, baker's yeast is used as raw material. The baker's yeast slurry is adjusted to a yeast concentration of 15-20% by weight, heated to 50-55°C, and the pH is adjusted to 5.0-5.5. The mixture is kept at this temperature for autolysis for 18-24 hours. After autolysis, the temperature is raised to 80-85°C for inactivation for 10-15 minutes. Then, the yeast cell wall residue is removed by centrifugation, and the supernatant is concentrated under vacuum and dried.

[0046] According to the technical solution of the present invention, the enzymatically hydrolyzed yeast extract is obtained by secondary deep enzymatic hydrolysis of autolytic yeast extract. Specifically, the enzymatically hydrolyzed yeast extract is obtained by adding papain and flavor protease to the autolytic yeast extract, and hydrolyzing it for 4-6 hours at pH 6.0-6.5 and temperature 50-55℃, followed by enzyme inactivation, centrifugation, concentration, and drying. Papain is mainly used for the endo-hydrolysis of large protein molecules, breaking down long-chain proteins into polypeptides; flavor protease has both endo- and exo-glucanase activity, which can further break down polypeptides into free amino acids and small-molecule flavor peptides. The combined use of the two can achieve fractional hydrolysis, maximizing the content of flavor substances.

[0047] In a preferred embodiment, the enzymatically hydrolyzed yeast extract is prepared by the following method: Papain, flavor protease, and water are added to the autolytic yeast extract, wherein the papain activity is not less than 6000 U / g, and the amount added is 0.1-0.3% of the weight of the autolytic yeast extract; the flavor protease activity is not less than 15000 U / g, and the amount added is 0.05-0.15% of the weight of the autolytic yeast extract; enzymatic hydrolysis is performed at pH 6.0-6.5 and temperature 50-55℃ for 4-6 hours; after enzymatic hydrolysis, the temperature is raised to 85-90℃ to inactivate the enzyme for 15-20 minutes; the supernatant is collected by centrifugation, vacuum concentrated, and dried. The enzymatically hydrolyzed yeast extract obtained by this process has a significantly increased content of small molecule flavor peptides, which can effectively prolong the umami retention time.

[0048] Maillard-reactive yeast extract is key to enhancing the aroma and flavor profile of products. According to the technical solution of this invention, the Maillard-reactive yeast extract is prepared by adding glucose, L-cysteine ​​hydrochloride, and water to the autolysate yeast extract and subjecting it to a Maillard thermal reaction at pH 6.0-6.5 and 110-120°C for 2-3 hours. The Maillard reaction is a non-enzymatic browning reaction between amino compounds and reducing sugars, which can generate a large number of volatile flavor compounds resembling meat and soy sauce aromas. L-cysteine ​​hydrochloride can directionally promote the formation of sulfur-containing flavor compounds, enhancing the realistic meat aroma and compensating for the insufficient aroma of low-sodium systems.

[0049] In a preferred embodiment, the Maillard-reactive yeast extract is prepared by the following method: glucose, L-cysteine ​​hydrochloride, and water are added to the autolytic yeast extract, wherein the amount of glucose added is 3-5% of the weight of the autolytic yeast extract, and the amount of L-cysteine ​​hydrochloride added is 1-2% of the weight of the autolytic yeast extract. The pH is adjusted to 6.0-6.5, and a Maillard thermal reaction is carried out at 110-120°C for 2-3 hours. The supernatant is collected by centrifugation, vacuum concentrated, and dried. Glucose, as a reducing sugar substrate, ensures the thermal reaction proceeds fully. L-cysteine ​​hydrochloride can directionally enhance meat flavor without introducing additional off-flavors.

[0050] In addition to the natural flavor-enhancing base composed of three types of yeast extracts, this invention incorporates a compound flavor-enhancing system consisting of L-alanine, trehalose, and disodium succinate, with a total addition amount of 5-16% by weight, preferably 7-13% by weight, and the weight ratio of the three components controlled at (6-10):(2-5):1, preferably (8-10):(3-4):1. This compound system, together with yeast extracts, monosodium glutamate, and disodium 5'-inosinate, forms a multi-channel synergistic flavor-enhancing network, addressing the flavor defects of low-sodium products from four dimensions: flavor enhancement, aroma adjustment, slow release, and taste correction.

[0051] L-alanine is a natural amino acid flavor enhancer with a sweet and savory flavor. It effectively moderates harsh flavors such as saltiness and bitterness, enhancing the overall smoothness and richness of the flavor. It also strengthens the umami expression of monosodium glutamate (MSG) and yeast extracts, producing a significant synergistic effect. Surprisingly, the study found that replacing L-alanine with other amino acids (such as glycine) significantly reduced the umami enhancement effect. Disodium succinate is a typical organic acid umami enhancer with its own shellfish aroma. It exhibits excellent synergistic flavor with amino acids, nucleotides, and yeast extracts, enriching the types of umami and prolonging its retention time, making the umami taste more lasting. Trehalose is not only a sweetener but also has the functions of flavor slow-release, aroma locking, and flavor stabilization. It slows down the volatilization and decay of umami substances, significantly improving the persistence of umami, while also improving the texture of the paste and assisting stabilizers in enhancing system stability. Of the three, L-alanine has the highest proportion and plays the main role in enhancing umami and correcting flavor; trehalose is next, responsible for flavor slow release and texture stabilization; and disodium succinate has the lowest proportion, mainly for flavor supplementation and umami enhancement. When the ratio of the three deviates from the specified range, flavor imbalance will occur: if the proportion of L-alanine is too low, the umami will be insufficient and the texture will be harsh; if the proportion of trehalose is insufficient, the umami will not last long; and if the proportion of disodium succinate is too high, the shellfish odor will be prominent and mask the main umami. The optimal ratio of (8-10):(3-4):1 can maximize the synergistic effect of the three functions and achieve the best flavor harmony.

[0052] Disodium 5'-Inonucleotides (I+G) are a classic and powerful umami enhancer, exhibiting a significant synergistic umami-enhancing effect with monosodium glutamate (MSG). Even a small amount can significantly boost the overall umami flavor, making it a commonly used umami-enhancing ingredient in seasonings. According to the technical solution of this invention, the amount of disodium 5'-Inonucleotides added is 0.3-1.0% by weight, preferably 0.5-0.8% by weight. When the amount added is below 0.3% by weight, the synergistic umami-enhancing effect of the nucleotides is weak and cannot effectively amplify the overall umami flavor; when the amount added is above 1.0% by weight, a sharp and pungent umami flavor will be produced, compromising the naturalness of the flavor.

[0053] Monosodium glutamate (MSG) is a basic umami enhancer, and its addition amount is 5-15% by weight, preferably 8-12% by weight. Unlike the traditional high-sodium seasonings that rely on high content of MSG for umami enhancement, this invention uses three types of yeast extracts and a complex amino acid umami enhancement system to share the umami enhancement burden, thus eliminating the need for high doses of MSG.

[0054] Sodium chloride (edible salt) is a key component controlled in this invention, with an addition amount of 5-10% by weight, preferably 6-8% by weight. Traditional umami pastes and chicken essence products typically contain 20-40% by weight of sodium chloride, which can easily lead to various chronic diseases with long-term consumption. This invention reduces the sodium chloride content to 5-10% by weight, far below the industry standard, and does not use potassium chloride or other salt substitutes throughout the process, completely avoiding the metallic and bitter taste associated with potassium salts, achieving a truly low-sodium, high-quality taste. In this system, sodium chloride only plays a basic role in saltiness and mellowing the flavor, rather than relying on saltiness to enhance umami. The preferred range of 6-8% by weight ensures a normal balance of saltiness and umami while minimizing sodium intake, making it suitable for the consumption needs of healthy diets, people with hypertension, cardiovascular diseases, and other special populations.

[0055] According to the technical solution of the present invention, the total amount of water added to the low-sodium compound flavor enhancer is 10-60% by weight, preferably 45-50% by weight.

[0056] To address the industry challenge of layering, water separation, and shrinkage during dehydration in low-sodium pastes, this invention employs a dual-gel stabilization system constructed from xanthan gum and hydroxypropyl distarch phosphate. The total addition amount is 2-6% by weight, preferably 3-5% by weight, with the weight ratio of xanthan gum to distarch controlled between 1:5 to 1:10, preferably 1:3 to 1:5. Single thickeners cannot meet the textural stability requirements of low-sodium systems: conventional starches have weak shear resistance and are prone to aging and water separation; while xanthan gum alone exhibits excellent salt resistance, temperature resistance, and pseudoplasticity, its cost is high when used alone, and the paste becomes sticky at high viscosity. This invention utilizes the synergistic effect of the two stabilizers to construct a composite three-dimensional network structure, locking in free water in the system, thereby solving the problems of layering and water separation in low-sodium pastes. Xanthan gum, as a water-soluble polymer colloid, can form a three-dimensional network structure with excellent temperature resistance, salt resistance, and shear resistance. Its high viscosity at rest prevents solid-liquid separation, and its viscosity decreases during stirring, giving the product good flowability and a superior user experience. Hydroxypropyl distarch phosphate is a modified starch with a preferred degree of substitution of 0.02-0.1 and a preferred gelatinization temperature of 55-70℃. After gelatinization, hydroxypropyl distarch phosphate absorbs water and swells, filling the gaps in the xanthan gum network, thus doubly locking in water. It also enhances the fullness and smoothness of the paste, compensating for the sticky texture of xanthan gum. Furthermore, it has strong anti-aging properties and is not prone to retrogradation or water separation during long-term storage.

[0057] According to the technical solution of the present invention, the weight ratio of xanthan gum to hydroxypropyl distarch phosphate is in the range of 1:5 to 1:10. If the proportion of xanthan gum is too low, an effective network skeleton cannot be formed, and the stabilizing effect is lost; if the proportion of xanthan gum is too high, the paste becomes viscous and greasy, and the taste deteriorates. The ratio range of 1:5 to 1:10 is the basic effective range, while the preferred ratio of 1:3 to 1:5 achieves the best balance between the colloidal network and starch filling, resulting in the strongest water-locking, anti-stratification, and anti-segregation capabilities.

[0058] Preferably, the low-sodium compound flavor enhancer paste has a viscosity of 8000-25000 mPa•s at 25°C, a water activity of no more than 0.85, and a pH value of 5.5-7.0.

[0059] To further enhance the product's antioxidant capacity, extend its shelf life, and prevent the oxidation and deterioration of oils and flavor substances, this invention selectively adds 0.1-0.5% by weight of an antioxidant to the formulation, wherein the antioxidant is selected from at least one of vitamin E, rosemary extract, and tea polyphenols.

[0060] According to another aspect of the present invention, a method for preparing the low-sodium compound flavor enhancer paste described above is provided. Figure 1 The flowchart illustrating the preparation process of a low-sodium compound flavor-enhancing paste according to the present invention is shown, specifically including the following steps: (1) Mix autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract with some water and stir until homogeneous to obtain a yeast extract mixture. (2) Add L-alanine, trehalose, disodium succinate, disodium 5'-ribonucleotide and monosodium glutamate to the above yeast extract mixture, stir and dissolve at 40-60℃ for 20-40 minutes to obtain the flavor enhancer base; (3) Add sodium chloride to the remaining water, heat to 70-90℃ to prepare a salt solution, and then add it to the flavor enhancer and stir well; (4) Mix xanthan gum and hydroxypropyl distarch phosphate, then slowly add it to the mixture from the previous step, and hydrate it while stirring at 60-80℃ for 20-40 minutes. (5) Homogenize the obtained mixture through a colloid mill 1-3 times, then cool it to room temperature and fill it to obtain a low-sodium compound flavor enhancer paste.

[0061] This preparation method adopts a step-by-step feeding, zoned temperature control, and sequential reaction process. The process is divided according to the solubility characteristics, reaction conditions, and hydration requirements of different raw materials, avoiding problems such as uneven dissolution, colloidal agglomeration, and destruction of flavor substances caused by mixing multiple raw materials. The process route is simple and the conditions are mild. There is no high temperature or high pressure or complex reaction equipment throughout the process, which is suitable for continuous industrial production and the product batch stability is strong.

[0062] Specifically, step (1) is a yeast extract premixing process, the purpose of which is to fully disperse the three yeast extracts with different properties and particle sizes with a portion of water, so as to avoid problems such as clumping and uneven dissolution when added in a concentrated manner later. According to some preferred embodiments of the present invention, in step (1), the amount of water is 40-60% by weight of the total water volume, the stirring temperature is 30-50°C, and the stirring time is 10-20 minutes.

[0063] Step (2) is the preparation process of the compound flavor enhancer base. Various water-soluble flavor enhancers, such as amino acids, organic acids, nucleotides, and monosodium glutamate, are added to the yeast mixture and completely dissolved by constant-temperature stirring to construct the flavor enhancer system. According to the technical solution of this invention, the stirring and dissolving temperature is 40-60℃, and the time is 20-40 minutes. Preferably, the stirring and dissolving temperature is 45-55℃, and the time is 25-35 minutes.

[0064] Step (3) is the preparation and mixing process of the salt solution. It employs a "dissolve salt first, then mix" method to avoid the problem of sodium chloride crystals directly contacting high-concentration colloids and powders, forming salt granules and resulting in incomplete dissolution. According to the technical solution of this invention, sodium chloride is added to the remaining water and heated to 70-90°C to prepare a salt solution. Preferably, the temperature of the salt solution is 75-85°C, and the amount of remaining water is 30-50% by weight of the total water volume.

[0065] Step (4) is the stabilizer hydration process, which is an important step in determining the texture stability of the paste. Preferably, the hydration temperature is 65-75℃, the time is 25-35 minutes, and the stirring speed is 200-500 rpm.

[0066] Step (5) involves homogenization, cooling, and filling. The mixture after the previous steps still exhibits fine particles and localized viscosity inconsistencies; therefore, a colloid mill is used for fine homogenization. According to certain preferred embodiments of the present invention, the gap of the colloid mill is set to 0.05-0.2 mm, and the homogenization is performed 2-3 times. After homogenization, the mixture is naturally cooled to room temperature to avoid high-temperature filling which accelerates the volatilization of flavor substances and the growth of microorganisms. According to the technical solution of the present invention, the low-sodium compound flavor-enhancing paste is filled using vacuum filling, with a filling temperature not exceeding 30°C.

[0067] In summary, this invention leverages three types of yeast extracts to create a natural flavor base at the formulation level, combines them with multiple non-sodium flavor-enhancing components to construct a multi-channel flavor-enhancing network, and integrates a dual-gum compound stabilization system to address textural challenges, achieving four major objectives: low sodium, high umami, multi-dimensional flavor, and stable texture. At the process level, this invention utilizes step-by-step feeding and zoned temperature control based on the physicochemical properties of the raw materials, resulting in a simple and controllable process with low production barriers, suitable for large-scale industrial mass production. Compared to existing low-sodium seasoning products that inevitably lose freshness when salt is reduced, require high sodium levels to enhance freshness, or are prone to spoilage when in paste form, this invention breaks through industry technical bottlenecks. The product does not require the addition of salt substitutes such as potassium chloride, has no metallic odor, and boasts a fresh and crisp initial taste, a mellow middle taste, and a long-lasting base taste with excellent layering and persistence. The paste form can be stored at room temperature for more than 6 months without separating, separating water, or spoiling. At the same time, the paste form has better solubility and compatibility than traditional powdered seasonings, and can be widely used in various scenarios such as home cooking, catering seasoning, food industry sauces, meat products, and pickled foods. It combines health attributes, flavor advantages, and market adaptability, and has high promotional value and economic benefits.

[0068] The present invention will now be described in more detail with reference to embodiments. It should be noted that these descriptions and embodiments are intended to facilitate understanding of the present invention and are not intended to limit the invention.

[0069] Example In this invention, unless otherwise specified, all reagents used are commercially available products and are used directly without further purification. Furthermore, "%" refers to "weight %" and "parts" refers to "parts by weight".

[0070] Table 1 below lists specific information about the raw materials used in the preparation examples, embodiments, and comparative examples of the present invention.

[0071]

[0072] Test methods (1) Sensory flavor evaluation test methods This test references the sensory evaluation specifications of GB 31644-2018 "National Food Safety Standard for Compound Seasonings". A professional sensory evaluation team of 30 people (15 men and 15 women, all trained in food flavor evaluation) quantified and scored the seasoning pastes prepared in the following examples and comparative examples based on five indicators: umami fullness, layering, persistence, richness, and off-flavor. Each indicator was scored out of 20 points, for a total of 100 points. Test samples underwent uniform pretreatment: 5g of the seasoning paste was added to 100mL of 40℃ warm water and stirred to dissolve, preparing a homogeneous test solution. The evaluation environment was uniformly controlled: temperature 25℃, humidity 55%, no off-flavors, and no strong light interference. All samples were randomly numbered and scored blindly.

[0073] The scoring criteria are as follows: 1. Fullness of umami flavor: Scoring is based on the strength of umami: no umami 0-5 points (poor), weak umami 6-10 points (average), average umami 11-15 points (good), and full umami 16-20 points (excellent). 2. Sense of layering: Scoring is based on the differences in flavor from beginning to end: 0-5 points for no layering (poor), 6-10 points for simple layering (average), 11-15 points for average layering (good), and 16-20 points for rich and three-dimensional layering (excellent). 3. Durability: Based on the duration of oral umami, scores are given as follows: short duration 0-5 points (poor), average duration 6-10 points (average), good duration 11-15 points (good), and long duration 16-20 points (excellent). 4. Rich and full-bodied: The flavor is scored according to its intensity: thin and bland 0-5 points (poor), slightly mellow 6-10 points (average), moderately mellow 11-15 points (good), and rich and full-bodied 16-20 points (excellent). 5. Odor situation: Scoring is based on the presence or absence of metallic, burnt, or bitter tastes: obvious odor 0-5 points (poor), slight odor 6-10 points (good), and no odor 11-20 points (excellent).

[0074] Each group of samples was tested in parallel three times, and the average value was taken.

[0075] (2) Stability test method for room temperature storage This test, referencing GB / T 38493-2020 "Technical Specification for Shelf Life Assessment of Food" (ISO 16779:2015), examines the stratification, water separation, mold growth, and texture deterioration of the flavoring pastes prepared in the following examples and comparative examples during a 6-month period of room temperature storage stability testing. Specifically, all flavoring pastes prepared in the examples and comparative examples were vacuum-packed in food-grade packaging, each bag weighing 100g net, and stored in a constant temperature and humidity environment (temperature 25℃, relative humidity 60%), protected from light, for 6 months. Samples were taken and observed at months 1, 3, and 6. The test indicators included stratification, water separation, texture uniformity, and mold growth. Stratification and water separation were assessed using a combination of visual inspection and weighing. The presence of solid-liquid separation, the thickness of the upper clear water layer, and the weight of the separated water were observed to calculate the water separation rate. Texture uniformity was assessed for clumping, roughness, and dehydration shrinkage. Simultaneously, the presence of mold, bacterial spots, and off-odors on the sample surface was tested. Three parallel samples were set up for each group during the entire test. After 6 months of storage, the stability level of the samples was comprehensively judged: "Excellent" - no stratification, no water separation, fine and uniform paste, and no mold growth; "Pass" - no stratification, no water separation, uniform texture, and no mold growth; "Fail" - obvious stratification, large amount of water separation, clumping, rough texture, odor, and mold growth.

[0076] Preparation Example 1: Preparation of Autolytic Yeast Extract Bread yeast (also known as brewer's yeast, Saccharomyces cerevisiae) was weighed and added to a stirred reactor. Deionized water was added to adjust the yeast concentration to 18% by weight. Stirring was started and the temperature was slowly increased to 52°C. The pH of the slurry was adjusted to 5.2 using 1 mol / L citric acid and 1 mol / L sodium hydroxide solution. Autolysis was carried out at a constant temperature of 52±0.5°C and pH of 5.2±0.1 for 20 hours, with samples taken every 2 hours to detect the free amino acid content. During autolysis, endogenous proteases in yeast cells (including papain analogs and carboxypeptidase) were activated, causing the proteins in the yeast cells to gradually hydrolyze into peptides and free amino acids. After autolysis, the temperature was rapidly increased to 82°C and maintained for 12 minutes for inactivation treatment to terminate the autolysis reaction and inactivate residual enzyme activity. The inactivated yeast slurry was centrifuged at 8000 rpm for 15 minutes to remove yeast cell wall residue, and the supernatant was collected. The supernatant was concentrated in a vacuum rotary evaporator at a vacuum of -0.09 MPa and a temperature of 55°C to a solid content of 40±2%. The concentrate was then dried in a spray dryer (inlet temperature 180°C, outlet temperature 85°C) to obtain a powdered autolytic yeast extract. Analysis showed that the autolytic yeast extract contained 10.2% by weight of free amino acids, including 3.8% by weight of glutamic acid, 2.1% by weight of aspartic acid, 1.5% by weight of glycine, and 1.8% by weight of alanine; total nitrogen content was 8.5% by weight; and amino nitrogen content was 4.2% by weight. The product was a pale yellow powder with a yeasty flavor and a faint bread-baking aroma.

[0077] Preparation Example 2: Preparation of Enzymatically Hydrolyzed Yeast Extract The autolytic yeast extract obtained in Preparation Example 1 was dissolved in deionized water to prepare a 15% by weight solution, which was then added to an enzymatic hydrolysis reactor. Stirring was started and the temperature was raised to 52°C. The pH was adjusted to 6.2 using 1 mol / L disodium hydrogen phosphate-citric acid buffer. Papain was added to the reaction system at a concentration of 0.2% of the autolytic yeast extract weight; simultaneously, flavor protease was added at a concentration of 0.1% of the autolytic yeast extract weight. Enzymatic hydrolysis was carried out for 5 hours at a constant temperature of 52±0.5°C and a pH of 6.2±0.1. During the enzymatic hydrolysis, papain mainly acts on the peptide bonds within the protein molecules, hydrolyzing large protein molecules into smaller polypeptides; flavor protease, with its dual activity as an endonuclease and exonuclease, further hydrolyzes the polypeptides into free amino acids and small flavor peptides, increasing the content of free amino acids and flavor peptides in the extract. After enzymatic hydrolysis, the temperature was rapidly raised to 88℃ and maintained for 18 minutes to inactivate the papain and flavor protease. The hydrolysate after inactivation was centrifuged at 10,000 rpm for 20 minutes to remove insoluble precipitates, and the supernatant was collected. The supernatant was concentrated using a vacuum rotary evaporator at a vacuum of -0.09 MPa and 50℃ to a solid content of 42±2%. The concentrate was then spray-dried (inlet temperature 175℃, outlet temperature 80℃) to obtain a powdered enzymatically hydrolyzed yeast extract. Analysis showed that the free amino acid content in this extract was 18.5 wt%, the flavor peptide (molecular weight 200-1000 Da) content was 35.2 wt%, the total nitrogen content was 9.8 wt%, and the amino nitrogen content was 6.5 wt%. The product is a light yellow powder with a meaty flavor and good taste persistence.

[0078] Preparation Example 3: Preparation of Maillard Reaction Yeast Extract The autolytic yeast extract obtained in Preparation Example 1 was dissolved in deionized water to prepare a 20% by weight solution, which was then added to a 2 L Maillard reactor. Glucose was added to the reaction system at a concentration of 4% by weight of the autolytic yeast extract; L-cysteine ​​hydrochloride was added at a concentration of 1.5% by weight of the autolytic yeast extract. Stirring was started, and the pH was adjusted to 6.2 using 1 mol / L sodium hydroxide solution. The reactor was then sealed, and the temperature was raised to 115°C under continuous stirring. The Maillard reaction was carried out at a constant temperature of 115±1°C and a pH of 6.2±0.1 for 2.5 hours. During the Maillard reaction, amino compounds (amino acids and peptides) in yeast extract undergo a series of complex non-enzymatic browning reactions with the carbonyl groups of glucose, including carbonyl-amine condensation, Amadori rearrangement, dehydration cleavage, and condensation polymerization. These reactions generate a large number of sulfur-containing compounds, furans, pyrazines, aldehydes, ketones, and other volatile flavor compounds, imparting a rich, characteristic meaty and savory aroma to the product. The addition of L-cysteine ​​hydrochloride helps promote the formation of sulfur-containing flavor compounds (such as 2-methyl-3-furanthiol and 2-furfuryl mercaptan), enhancing the meaty aroma characteristics of the product. After the Maillard reaction, the reaction solution is rapidly cooled to room temperature and centrifuged at 10,000 rpm for 15 minutes to remove a small amount of brown precipitate. The supernatant is then collected. The supernatant is concentrated using a vacuum rotary evaporator at a vacuum of -0.095 MPa and a temperature of 60°C to a solid content of 45±2%. The concentrate was spray-dried (inlet temperature 170℃, outlet temperature 78℃) to obtain a powdered Maillard-reactive yeast extract. Analysis showed that the Maillard-reactive yeast extract contained 3.8 wt% disodium 5'-guanylate (5'-GMP), 2.5 wt% disodium 5'-inosinate (5'-IMP), 1.85 wt% Maillard reaction intermediate (measured at 294 nm absorbance), and 8.2 wt% total nitrogen. The product was a brownish-yellow powder with a barbecue and savory aroma.

[0079] Example 1 (E1) Example 1 was prepared to prepare a flavoring paste according to the following steps: Specifically: The first step is to prepare a yeast extract mixture. Take 40% of the total water volume of purified water, control the stirring temperature at 30℃ and the stirring speed at 300 rpm, and add the autolytic yeast extract prepared in Example 1, the enzymatic yeast extract prepared in Example 2, and the Maillard reaction yeast extract prepared in Example 3 (total 28 kg, ratio 9:4:1) to the water in batches. Stir continuously for 20 minutes to disperse and blend, forming a uniform yeast mixture.

[0080] The second step is to prepare a compound flavor enhancer by adding L-alanine, trehalose, disodium succinate (total 10 kg, ratio 8:3.5:1), 0.6 kg of disodium 5'-inosonucleotide, and 5 kg of monosodium glutamate to the above mixture in sequence. The mixture is heated to 40°C and stirred at a constant temperature for 40 minutes to dissolve completely.

[0081] The third step is to prepare a low-salt solution. Take the remaining 60% of purified water, heat it to 70°C, add 5 kg of sodium chloride, and stir at a constant temperature until completely dissolved to make a uniform salt solution. Slowly and evenly pour the solution into the above-mentioned flavor enhancer and stir for 15 minutes to mix evenly.

[0082] The fourth step involves constructing a stable dual-gum system. Weigh xanthan gum and hydroxypropyl distarch phosphate (total 4 kg, ratio 1:7), dry-mix them evenly, and then slowly sprinkle them into the mixture from step three. Heat to 60°C and hydrate by stirring at 200 rpm for 40 minutes. The total amount of materials added in steps one through four is 100 kg.

[0083] Step 5: Homogenization and filling. The mixture is fed into a colloid mill with a gap of 0.05 mm and homogenized three times to refine the particle size. After homogenization, the mixture is allowed to cool naturally to 25°C and then filled using a vacuum filling method to obtain seasoning paste 1.

[0084] The performance of the seasoning paste 1 was tested according to the performance test methods described above, and the results are shown in Table 3 below.

[0085] Examples 2-12 (E2-E12) and Comparative Examples 1-5 (CE1-CE5) Examples 2-12 (E2-E12) and Comparative Examples 1-5 (CE1-CE5) were prepared in a manner similar to that of Example 1, with the only difference being the change in component types and proportions as shown in Table 2 below.

[0086] Among them, Comparative Example 1 differs from Example 1 only in that Maillard-reactive yeast extract was not added, but replaced with an equal amount of autolysed yeast extract; Comparative Example 2 differs from Example 1 only in that enzymatically hydrolyzed yeast extract was not added, but replaced with an equal amount of autolysed yeast extract; Comparative Example 3 differs from Example 1 only in that L-alanine was replaced with an equal amount of glycine; Comparative Example 4 differs from Example 1 only in that trehalose was not added; Comparative Example 5 differs from Example 1 only in that the weight ratio of xanthan gum to hydroxypropyl distarch phosphate was 1:2.

[0087] The performance tests of seasoning paste 2-12 and comparative seasoning paste 1-5 were conducted according to the performance test methods described in detail above, and the results are shown in Table 3 below.

[0088]

[0089]

[0090] As can be seen from the performance test results shown in Table 3 above, in terms of flavor performance, the sensory indicators of Examples 1-12 of the present invention are generally good, with full umami, rich layers, long-lasting aftertaste, and no unpleasant off-flavors. Within the example range, as the ratios of the three yeast extracts, compound flavor enhancers, and stabilizers are adjusted within the preferred range, the flavors of the samples each have their own emphasis. Example 2, with a higher total yeast extract content, has a prominent fullness of umami. Examples 9-12, with the optimal ratios, achieve a comprehensive balance of umami, layering, persistence, and richness, with multiple scores reaching the excellent level, forming a three-dimensional flavor of initial freshness, middle richness, and long-lasting aftertaste. On the other hand, Comparative Examples 1-5 all show obvious flavor defects. After removing Maillard-reactive yeast extract, Comparative Example 1 only scored 4 points in flavor layering, which is a poor grade, proving that this type of yeast extract is the core of constructing multi-layered flavors. Comparative Example 2, without the addition of enzymatically hydrolyzed yeast extract, saw a significant drop in umami persistence to 5 points, indicating that enzymatically hydrolyzed yeast extract can effectively prolong the umami retention time. In Comparative Example 3, replacing L-alanine with glycine resulted in a umami fullness score of only 3, losing its core umami-enhancing effect. In Comparative Example 4, removing trehalose resulted in a umami persistence score of only 3, with a rapid flavor decay, confirming that trehalose has the function of slow-release flavor and prolonging aftertaste.

[0091] Regarding the storage stability of the paste, all Examples 1-12, after being stored at 25°C in the dark for 6 months, did not exhibit any problems such as stratification, water separation, mold growth, or clumping. The paste remained fine and uniform, demonstrating the strong textural stability of the dual-gel compound system. Comparative Example 5, where the ratio of xanthan gum to hydroxypropyl distarch phosphate was changed to 1:2, showed significant water separation and thinning of the paste after storage, proving that the ratio of the two stabilizers is key to ensuring the long-term stability of the low-sodium paste.

[0092] Comprehensive comparison reveals that this invention constructs a basic flavor framework through the compounding of three types of yeast extracts, relies on L-alanine, trehalose, and disodium succinate to form a multi-channel umami-enhancing network, and combines this with a specific ratio of double-colloidal stabilizing system. The synergistic effect of these three elements not only solves the pain points of traditional low-sodium seasoning products—"loss of freshness due to salt reduction, and thin flavor"—but also overcomes industry challenges such as paste layering, water separation, and poor storage properties. Comparative examples, after disrupting the formulation system of this invention through single raw materials, component ratios, and raw material substitutions, all exhibited significant defects in product flavor or stability, fully verifying the rationality and necessity of the formulation components, ratio range, and raw material selection of this invention. The formulation system of this invention has strong compatibility; adjusting the component ratios within a limited parameter range can still stably produce products with satisfactory flavor and texture. It has good process adaptability and possesses value for industrial mass production and market promotion.

[0093] Obviously, those skilled in the art can make various modifications and variations to this disclosure without departing from the spirit and scope of this disclosure. Therefore, if such modifications and variations fall within the scope of this invention, this disclosure is also intended to include such modifications and variations.

Claims

1. A low-sodium compound flavor enhancer paste, characterized in that, The low-sodium compound flavor enhancer paste, by weight of 100%, comprises: 18-45% by weight of autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract, wherein the weight ratio of autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract is (4-10):(2-5):

1. 5-16% by weight of L-alanine, trehalose and disodium succinate, wherein the weight ratio of L-alanine, trehalose and disodium succinate is in the range of (6-10):(2-5):

1. 2-6% by weight of xanthan gum and hydroxypropyl distarch phosphate, wherein the weight ratio of xanthan gum to hydroxypropyl distarch phosphate is in the range of 1:5 to 1:

10. 0.3-1.0% by weight of disodium 5'-flavor nucleotides; 5-15% by weight of monosodium glutamate; 5-10% by weight of sodium chloride; The remaining water.

2. The low-sodium compound flavor enhancer paste according to claim 1, characterized in that, The weight ratio of autolytic yeast extract, enzymatic yeast extract, and Maillard reaction yeast extract is in the range of (6-8):(3-5):

1.

3. The low-sodium compound flavor enhancer paste according to claim 1, characterized in that, The weight ratio of L-alanine, trehalose, and disodium succinate is in the range of (8-10):(3-4):

1.

4. The low-sodium compound flavor enhancer paste according to claim 1, characterized in that, The weight ratio of xanthan gum to hydroxypropyl distarch phosphate is in the range of 1:3 to 1:

5.

5. The low-sodium compound flavor enhancer paste according to claim 1, characterized in that, The autolytic yeast extract is prepared by autolyzing baker's yeast at 50-55℃ and pH 5.0-5.5 for 18-24 hours, followed by inactivation, centrifugation, concentration, and drying.

6. The low-sodium compound flavor enhancer paste according to claim 1, characterized in that, The enzymatically hydrolyzed yeast extract is prepared by adding papain and flavor protease to the autolyzed yeast extract, enzymatically hydrolyzing it for 4-6 hours at pH 6.0-6.5 and temperature 50-55℃, followed by enzyme inactivation, centrifugation, concentration, and drying.

7. The low-sodium compound flavor enhancer paste according to claim 1, characterized in that, The Maillard-reactive yeast extract is prepared by adding glucose, L-cysteine ​​hydrochloride and water to the autolysate yeast extract and subjecting it to a Maillard thermal reaction at pH 6.0-6.5 and 110-120°C for 2-3 hours.

8. The low-sodium compound flavor enhancer paste according to claim 1, characterized in that, The content of the disodium 5'-flavor nucleotide is 0.5-0.8% by weight.

9. The low-sodium compound flavor enhancer paste according to claim 1, characterized in that, The low-sodium compound flavor enhancer also contains 0.1-0.5% by weight of an antioxidant, which is selected from at least one of vitamin E, rosemary extract and tea polyphenols.

10. A method for preparing a low-sodium compound flavor-enhancing paste according to any one of claims 1 to 9, characterized in that, Includes the following steps: (1) Mix autolytic yeast extract, enzymatic yeast extract and Maillard reaction yeast extract with some water and stir until homogeneous to obtain a yeast extract mixture. (2) Add L-alanine, trehalose, disodium succinate, disodium 5'-ribonucleotide and monosodium glutamate to the above yeast extract mixture, stir and dissolve at 40-60℃ for 20-40 minutes to obtain the flavor enhancer base; (3) Add sodium chloride to the remaining water, heat to 70-90℃ to prepare a salt solution, and then add it to the flavor enhancer and stir well; (4) Mix xanthan gum and hydroxypropyl distarch phosphate, and then slowly add it to the mixture in step (3). Hydrate at 60-80°C for 20-40 minutes while stirring. (5) Homogenize the mixture obtained in step (4) through a colloid mill 1-3 times, then cool it to room temperature and fill it to obtain a low-sodium compound flavor enhancer paste.

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