11 results about "Salt substitute" patented technology

The invention provides a processing method of a salt-replacing freshness-enhancing food raw material, and the food raw material is subjected to enzymolysis treatment to enhance the salty and delicious taste of the food. Compared with the prior art that most salt substitute products in the market are prepared after proteolysis, but protein is used as an enzymolysis substrate, food raw materials need to be extracted for multiple times, and the cost is high. According to the processing method, cheap and easily available raw materials (such as potato whole flour and the like) are used as base materials, small molecule peptides with delicate flavor characteristics are generated after enzymolysis, and the small molecule peptides, starch, dietary fibers and the like have a synergistic effect to obtain the salty and delicious salt substitute product, so that various diseases caused by excessive intake of sodium salt can be effectively avoided.

The invention relates to a mushroom protein peptide substituted salt base material as well as a preparation method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: sequentially carrying out enzymolysis on shiitake mushroom powder by flavourzyme and trypsin, heating, extracting, concentrating, adding maltodextrin, and drying to obtain the shiitake mushroom protein peptide substituted salt base material. The salt substitute base material not only contains nutritional ingredients of the shiitake mushrooms, but also contains rich soluble peptides and umami substances, and can be used for preparing shiitake mushroom protein peptide salt and other seasonings. The shiitake mushroom protein peptide salt substitute base material is used for partially replacing salt, so that the content of sodium in the salt can be remarkably reduced, the salty taste of the salt is ensured, the effect of reducing the sodium but not reducing the salty taste is achieved, in addition, the protein content and the umami of the seasoning salt can be remarkably improved, and the problems that existing low-sodium salt is poor in taste and low in nutritional value are solved.

The invention relates to the field of food ingredients for nutritional purposes. More particularly, the invention concerns a food ingredient that is a source of choline, the choline being provided in the form of bitartrate. The ingredient comprises two main components: choline bitartrate and potassium chloride, which serves as a carrier. This ingredient can be used in the food industry and in cooking as a partial or total replacement for sodium chloride (NaCl), with the dual nutritional advantage of reducing NaCl usage and increasing choline intake.

The present invention aims to provide a novel flavor composition that overcomes the risks or unpleasant off-flavors associated with existing salt substitutes and achieves enhanced saltiness at low cost and in a simple manner. [Solution] The present inventors have found that the saltiness enhancement ratio of a flavor composition based on a salt substitute containing chloride ions is proportional to the molar ratio of chloride ions to sodium ions in the presence of anions of organic acids or inorganic acids other than hydrochloric acid as saltiness enhancers. By focusing on this molar ratio, the intensity of the anion effect can be systematically adjusted while suppressing the sodium ion concentration in food and beverages. As a result, a composition that provides a saltiness intensity equivalent to or greater than that of salt can be efficiently optimized. The present invention provides a flavor composition that achieves saltiness enhancement at low cost and in a simple manner by optimizing the composition by the above method.

Provided is a salty taste enhancer for enhancing a salty taste derived from sodium chloride; a salty taste seasoning that can be used as a substitute for common salt; a food with an enhanced salty taste; a method for producing foods; and a method for reducing the salt content of foods. A salty taste of sodium chloride is enhanced by coexistence with sodium hydrogen carbonate and ammonium chloride or with sodium carbonate and ammonium chloride. The ratio of the total weight of the sodium hydrogen carbonate or the sodium carbonate and the ammonium chloride to the weight of the sodium chloride is from 0.1 to 75.0.

The application belongs to the technical field of emulsion gels and salt-reduced mayonnaise, and particularly relates to application of a composite coacervate salt in preparation of salt-reduced mayonnaise and an emulsion gel constructed therefrom. The application constructs an emulsion gel by using a specific type of protein-polysaccharide-based composite coacervate salt. The gel not only has excellent oil embedding rate and physical stability, but also endows the system with significant salty taste perception characteristics. Based on the good stability and uneven distribution of salt, the emulsion gel can achieve the effect of significantly reducing salt without reducing saltiness, thereby meeting the salt reduction demand without sacrificing the sensory quality, and thus showing important application potential in the development of mayonnaise substitutes. Further, the composite coacervate salt is directly applied as a salt substitute in mayonnaise products, and a new type of mayonnaise can be constructed. Compared with traditional commercial mayonnaise, the new type of mayonnaise has more significant salty taste perception effect under the condition of a significant reduction in salt content, and thus shows broad application prospects.

The invention discloses a salty taste enhancing peptide as well as a preparation method and application thereof. The amino acid sequence of the salty taste enhancing peptide disclosed by the invention is shown as any one of SEQ ID NO. 1-5. The preparation method comprises the following steps: ultrasonically dispersing degreased euphausia superba powder in water; carrying out enzymolysis treatment by using flavourzyme; freezing and drying; and sequencing and screening. The salty taste enhancing peptide provided by the invention has a remarkable salty taste enhancing effect, and the highest salty taste enhancing rate can reach 43%, so that the salty taste enhancing peptide can be used as a salt substitute for preparing low-salt food. In addition, the small molecule peptide is obtained by hydrolyzing defatted euphausia superba powder protein, and can play roles in immunoregulation, antibiosis, antioxidation and the like. Therefore, the salty taste enhancing peptide provided by the invention not only has rich nutritional value, but also can effectively enhance the salty taste.

This invention discloses a method for determining the ferric tartrate content in edible salt, belonging to the field of food analysis and detection technology. The method includes: dissolving the edible salt sample in water, adding excess sodium hydroxide to dissociate the ferric tartrate and release tartrate ions; then purifying the sample by passing it through two tandem Ag columns to remove chloride ion interference; determining the tartrate ions using ion chromatography, quantifying the sample using L-tartaric acid as a standard, and calculating the ferric tartrate content by molecular weight conversion. This method is simple to operate, highly sensitive, and accurate, with a detection limit of 17 mg / kg and a quantitation limit of 50 mg / kg. The recoveries in refined salt (iodized / non-iodized) and low-sodium salt matrices range from 86.1% to 107.9%, with a relative standard deviation of less than 3%. It is suitable for the determination of ferric tartrate in edible salt and its salt substitutes.

The invention discloses a salty peptide as well as a preparation method and application thereof. The amino acid sequence of the salty peptide disclosed by the invention is shown as any one of SEQ ID NO.1-4. The preparation method comprises the following steps: ultrasonically dispersing degreased euphausia superba powder in water; carrying out enzymolysis treatment by using flavourzyme; freezing and drying; and sequencing and screening. The salty peptide provided by the invention has remarkable salty taste and can be used as a salt substitute for preparing low-salt food. In addition, the small molecule peptide is obtained by hydrolyzing defatted euphausia superba powder protein, and can play roles in immunoregulation, antibiosis, antioxidation and the like. Therefore, the salty peptide provided by the invention not only has rich nutritional value, but also can replace table salt.

The invention discloses a method for fermenting smelly mandarin fish by using potassium chloride to replace salt and inoculate bacteria, and belongs to the technical field of food fermentation processing. Potassium chloride is used for replacing part of sodium chloride, and the content of sodium chloride in the smelly mandarin fish can be remarkably reduced. Potassium chloride is added to replace sodium chloride, the metabolic activity of lactic acid bacteria in the inoculation fermentation process is effectively adjusted, the growth activity of microorganisms such as putrefying bacteria is inhibited, and the number of enterococcus, pseudomonas and hydrogen sulfide producing bacteria in each gram of fish meat in the fermentation process is obviously reduced. Potassium chloride is added to replace sodium chloride, accumulation of volatile basic nitrogen and biogenic amine in the fermentation process is inhibited, the volatile basic nitrogen is as low as 28.87 mg / 100g, putrescine is 137.45 mg / Kg, and tyramine is 18.34 mg / Kg.

This invention discloses a salt substitute seasoning based on autumn ice salt and its preparation method. By weight percentage, it comprises 40%–60% autumn ice salt, 5%–15% seaweed powder, 5%–10% goji berry powder, 5%–15% turmeric powder, 5%–10% Ganoderma lucidum powder, and 1%–2% ginseng powder. The beneficial effects of this invention are: it is rich in various functional ingredients and has multiple health benefits such as low sodium content, enhanced immunity, and antioxidant properties.