5 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 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.

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 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.