AU2021100803A4 - A flavour-enhancing low sodium compound salt and its preparation method - Google Patents
A flavour-enhancing low sodium compound salt and its preparation method Download PDFInfo
- Publication number
- AU2021100803A4 AU2021100803A4 AU2021100803A AU2021100803A AU2021100803A4 AU 2021100803 A4 AU2021100803 A4 AU 2021100803A4 AU 2021100803 A AU2021100803 A AU 2021100803A AU 2021100803 A AU2021100803 A AU 2021100803A AU 2021100803 A4 AU2021100803 A4 AU 2021100803A4
- Authority
- AU
- Australia
- Prior art keywords
- flavour
- potassium chloride
- enhancing
- maltodextrin
- mixing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- -1 sodium compound salt Chemical class 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 164
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 102
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 82
- 239000001103 potassium chloride Substances 0.000 claims abstract description 82
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 54
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 54
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 54
- 239000011780 sodium chloride Substances 0.000 claims abstract description 51
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 17
- 239000012138 yeast extract Substances 0.000 claims abstract description 17
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 46
- 239000003795 chemical substances by application Substances 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 4
- 235000011054 acetic acid Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 4
- 239000001530 fumaric acid Substances 0.000 claims description 4
- 235000011087 fumaric acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 239000011975 tartaric acid Substances 0.000 claims description 4
- 235000002906 tartaric acid Nutrition 0.000 claims description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 abstract description 16
- 235000019658 bitter taste Nutrition 0.000 abstract description 13
- 235000019600 saltiness Nutrition 0.000 abstract description 10
- 235000019583 umami taste Nutrition 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 108010064851 Plant Proteins Proteins 0.000 abstract description 3
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 3
- 229960004106 citric acid Drugs 0.000 abstract 2
- 150000003841 chloride salts Chemical class 0.000 abstract 1
- 150000003388 sodium compounds Chemical class 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 24
- 235000019643 salty taste Nutrition 0.000 description 19
- 239000002994 raw material Substances 0.000 description 14
- 159000000000 sodium salts Chemical class 0.000 description 13
- 235000013305 food Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000007619 statistical method Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 230000000873 masking effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000019007 dietary guidelines Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 210000003722 extracellular fluid Anatomy 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a flavour-enhancing low sodium compound salt and its
preparation method. The invention focuses on a two-step preparation method of the low sodium
compound salt. The flavour-enhancing low sodium compound salt is composed of sodium
chloride, potassium chloride, hydrolyzed plant protein, yeast extract, maltodextrin and citric
acid, which is prepared by two key steps. The first step is to dissolve potassium chloride with
hydrolyzed vegetable protein, yeast extract, citric acid and maltodextrin, and then the above
solution was dried by using drying method. In the second step, the above product of the chloride
salt is fully mixed with the sodium chloride and then milled to make the low sodium compound
salt. The preparation method can not only effectively reduce the content of sodium chloride,
but also ensure that the saltiness of sodium chloride is not affected by the bad taste of potassium
chloride, and effectively cover up the bitter taste of potassium chloride. The prepared low
sodium compound salt has uniform grain size, reducing salt content without reducing saltiness,
reducing salt content without reducing umami, which ensures the saltiness and umami of the
low sodium compound salt.
-4c
FIG. 1
FIG. 2
Description
-4c
FIG. 1
FIG. 2
A flavour-enhancing low sodium compound salt and its preparation method
[01] The invention belongs to the technical field of food salt production, and specifically relates to a flavour-enhancing low sodium compound salt and its preparation method.
[02] With the continuous improvement of living standards of Chinese residents, people pay more and more attention to their own health. Salt is a necessary condiment for three meals a day, and it is the first of all tastes. The main component of salt is sodium chloride, which can not only bring people pleasant salty taste, but also has very important physiological significance for human body. First of all, salt can regulate the acid-base balance of the human body. Second, it can maintain the osmotic pressure of extracellular fluid and maintain the osmotic pressure balance of human cells. Third, salt can affect the human nervous system and maintain the normal physiological activities of human nerves and muscles. So salt is an essential daily condiment.
[03] However, excessive intake of salt will also have many adverse effects on the human body. A large number of studies have shown that excessive salt consumption can cause diseases including hypertension, cardiovascular disease, kidney disease and cataract. Even so, according to the survey of "dietary guidelines for Chinese residents", the converted sodium intake of urban and rural residents in China is about 14 g/day, far exceeding the recommended intake of 6 g/day, which seriously threatens the health of Chinese residents. Therefore, the research and development of a new type of salt with similar salty taste and significantly reduced sodium chloride content has broad prospects. In addition, the daily per capita potassium intake (less than 2600 mg) has been clearly given in the "dietary guidelines for residents" in China, which is more conducive to the research and development of low sodium salt products.
[04] The invention is a new low sodium salt preparation method to prepare flavour-enhancing low sodium salt, which not only solves the problem that the salty taste of the prepared low sodium salt is partially covered by potassium chloride due to the direct dissolving of potassium chloride with sodium chloride, but also adds hydrolyzed plant protein yeast extract, citric acid and other flavour agents. This makes the low sodium salt uniform in particle size without stratification, salt reduction without loss of saltiness and salt reduction without loss of umami, ensuring the saltiness and umami of the low sodium compound salt.
[05] Technical scheme:
[06] 1. The preparation method of the flavour-enhancing low sodium compound salt comprises the following steps:
[07] (1) Mixing potassium chloride, flavour-enhancing agent and maltodextrin to obtain flavour-enhancing potassium chloride. The hydrolysis degree DE value of the maltodextrin is 13-17%.
[08] (2) Mixing the flavour-enhancing potassium chloride obtained in the step (1) with sodium chloride to obtain the compound low-sodium salt. The flavour enhancing agent comprises hydrolyzed vegetable protein, yeast extract and citric acid.
[09] The mass content of potassium chloride, flavour-enhancing agent, maltodextrin and sodium chloride in the total low sodium compound salt is as follows: -30% of potassium chloride, 10-20% of hydrolyzed vegetable protein, 10-20% of yeast extract, 0.5-1.0% of citric acid, 5-7.5% of maltodextrin and the balance of sodium chloride.
[010] 2. The preparation method of the flavour-enhancing low sodium compound salt according to (1) with the following characteristics:
[011] The mixing mentioned in step (1) comprises mixing potassium chloride, flavour-enhancing agent and water to obtain potassium chloride mixed solution. Mixing the obtained potassium chloride mixed solution with maltodextrin, and then the solution is dried by spray drying.
[012] 3. The drying temperature is 140-170 C.
[013] 4. The mixing time in the step (2) is 5-10 min.
[014] 5. After mixing, the step (2) also includes grinding the mixed material obtained by mixing, and the particle size of the mixed material after grinding is not greater than 0.3 mm.
[015] 6. The flavour-enhancing agent is hydrolyzed vegetable protein, yeast extract and one or more of citric acid, fruit acid, tartaric acid, acetic acid, malic acid, fumaric acid and lactic acid.
[016] 7. The invention also provides a preparation method of low sodium compound salt, which includes the following steps: first, mixing potassium chloride with flavour-enhancing agent and maltodextrin to obtain taste masking potassium chloride. Then mixing the obtained flavour-enhancing potassium chloride and sodium chloride to obtain low sodium compound salt. The flavour-enhancing agent includes hydrolyzed plant protein, yeast extract and citric acid, and the dosage of each raw material is limited.
[017] In the invention, potassium chloride, flavour-enhancing agent and maltodextrin are mixed first. Maltodextrin has a certain viscosity, which can embed potassium chloride and flavour-enhancing agent together, thus effectively compensating the bad taste of potassium chloride. When mixing with sodium chloride later, maltodextrin will not combine with sodium chloride, which will not affect the salty taste of sodium chloride. Under the action of maltodextrin, a flavour-enhancing agent carrier, the bitter taste of potassium chloride is masked by the cooperation of maltodextrin and flavour-enhancing agent, and then mixed with sodium chloride, thus effectively avoiding masking the salty taste of sodium chloride itself, ensuring that the added sodium chloride can exert its salty taste, effectively reducing the sodium chloride content and ensuring the salty taste of sodium chloride at the same time. The results of the examples show that the compound low-sodium salt prepared by the invention has moderate salty taste and no discomfort.
[018] FIG. 1 shows the 1Ox optical microstructure of the compounded low sodium salt prepared in Example 1 of the present invention.
[019] FIG. 2 shows the 40x optical microstructure of the compounded low sodium salt prepared in Example 1 of the present invention.
[020] 1. Mixing potassium chloride, flavour-enhancing agent and maltodextrin to obtain flavour-enhancing potassium chloride. The hydrolysis degree DE value of the maltodextrin is 13~17%.
[021] 2. Mixing the flavour-enhancing potassium chloride obtained in the step 1 with sodium chloride to obtain a low sodium compound salt. The flavour-enhancing agent comprises hydrolyzed vegetable protein, yeast extract and citric acid.
[022] 3. The mass contents of potassium chloride, flavour-enhancing agent, maltodextrin and sodium chloride in the total low sodium compound salt are as follows: potassium chloride 10~30%, hydrolyzed vegetable protein 10~20%, yeast extract ~20%, citric acid 0.5~1.0%, maltodextrin 5~7.5% and the balance of sodium chloride.
[023] 4. Based on the total mass of potassium chloride, flavour-enhancing agent, maltodextrin and sodium chloride in the present invention, the potassium chloride is preferably 10~30%, and more preferably 12 ~ 2 4 %. According to the invention, there is no special requirement on the source of the potassium chloride, and The commercially available product that is familiar to those skilled in the field can be used.
[024] 5. In the present invention, the vegetable protein hydrolyzed is preferably ~20%, more preferably 13~18%, and more preferably 15%.
[025] 6. In the present invention, the yeast extract is preferably 10~20%, more preferably 11-17%, and more preferably 15%.
[026] 7. The flavour-enhancing agent in the present invention preferably comprises one or more of citric acid, fruit acid, tartaric acid, acetic acid, malic acid, fumaric acid and lactic acid. Preferably 0-1.0%, more preferably 0.6~0.8%, and more preferably 0.7%. According to the present invention, there is no special requirement on the sources of citric acid, fruit acid, tartaric acid, acetic acid, malic acid, fumaric acid and lactic acid. The commercially available product that is familiar to those skilled in the field can be used.
[027] 8. In the present invention, the maltodextrin is preferably 5~ 8 %, more preferably5an p referably 7%. In the present invention, maltodextrin belongs to starch hydrolysate, its nature is in the midst of starch and starch sugar, as well as a nutritional polysaccharide with low price, smooth taste and no taste. Maltodextrin is a mixture of various DE values. It has good fluidity, no peculiar smell and almost no sweetness. Maltodextrin not only has good solubility and moderate viscosity, and it is low in hygroscopicity and difficult to agglomerate. Furthermore, it has good carrier function, good emulsification and thickening effect. Maltodextrin can promote the formation of products and inhibit the organizational structure of products. It has good film forming properties, which can prevent product deformation and improve the appearance of products. It is easy to be absorbed by human body. It is especially suitable for basic food for patients and infants and young children. It has a good stabilizing effect on the foam of food and beverage, and has inhibitory effect on crystal precipitation of crystalline sugar, and has remarkable function of "sand resistance" and "anti freezing".
[028] 9. The hydrolysis degree DE value of the maltodextrin is preferably 13-17% and 14-15%. The DE-limited maltodextrin of the invention ensures that the maltodextrin has a lower sweetness and a lower proportion of reducing sugar, which is difficult to brown, with good solubility and a certain viscosity, and it is not easy to damp. So it ensures dispersion and avoids agglomeration. The hydrolysis degree DE value is a reducing sugar (measured in glucose) as a percentage of the dry matter of the syrup. In the present invention, the hydrolysis degree DE value of the maltodextrin is preferably the percentage of glucose to the total mass of the maltodextrin. The invention has no special requirements for the specific source of the maltodextrin, and can be obtained by adopting a commercially available product known to the technical personnel in the field.
[029] 10. The maltodextrin has low DE value, which is odorless and tasteless. It has good solubility and heat resistance, and it is difficult to brown. It has low hygroscopicity and is difficult to agglomerate, so as to realize the stable bearing of flavour-enhancing agent.
[030] 11. In the present invention, the mixing of potassium chloride, flavour enhancing agent and maltodextrin preferably comprises mixing the potassium chloride, flavour-enhancing agent and water to obtain a potassium chloride mixed solution. Mixing the obtained potassium chloride mixed solution with maltodextrin. Then it is dried by spray drying. According to the invention, potassium chloride and maltodextrin are mixed and then dried in a solution manner, so that all components are uniformly mixed. According to the invention, there is no special requirement on the mixing mode of the potassium chloride, the flavour-enhancing agent and the water, and the mixing mode of the materials and the water which are well known to the skilled person can be adopted. In the present invention, the mixing is preferably performed under stirring conditions. The rotation speed of the stirring is preferably 50-200 rpm, more preferably ~150 rpm, and more preferably 100~120 rpm. In the present invention, the mixing
time is preferably 4060 min, more preferably 45- 55 min, and more preferably 50
min.
[031] 12. In the present invention, the amount of water is preferably based on the solubility of potassium chloride, and the ratio of the mass of potassium chloride to the volume of water is not higher than the solubility of potassium chloride. In the present invention, the ratio of the mass of potassium chloride to the volume of water is preferably 340 g : (1-1.5) L.
[032] 13. After the flavour-enhancing potassium chloride mixed solution is obtained, the present invention preferably mixes the obtained potassium chloride mixed solution with maltodextrin and then dries it. In the present invention, there is no special requirement on the specific embodiment of the mixing, and the mixing embodiment of solution and material well known to those skilled person can be adopted. In the present invention, the mixing is preferably performed under stirring conditions. The rotation speed of the stirring is preferably 100500 rpm, more preferably 120300 rpm, and more preferably 150-200 rpm. In the present invention, the mixing time is preferably -30 min, and more preferably 15-20 min.
[033] 14. After mixing the flavour-enhancing potassium chloride mixed solution with maltodextrin, the present invention preferably dries the mixed material by spray drying. In the present invention, the drying temperature is preferably 140 - 170 °C, more preferably 150 - 160 °C, and more preferably150 °C.
[034] 15. After obtaining the flavour-enhancing potassium chloride crystal, the invention mixes the flavour-enhancing potassium chloride with sodium chloride to obtain the low sodium compound salt.
[035] 16. In the present invention, the potassium chloride, flavour-enhancing agent and maltodextrin mentioned in the above technical scheme are preferably removed, and the balance is sodium chloride. According to the invention, there is no special requirement on the specific source of the sodium chloride, and the food-grade sodium chloride which is well known to those skilled in the art can be adopted. In the embodiment of the present invention, the purity of sodium chloride in the food grade sodium chloride is preferably not less than 98%, and more preferably 98.5~99%.
[036] 17. In the present invention, the mixing time of the flavour-enhancing potassium chloride and sodium chloride is preferably 5~10 min, more preferably 5.5-9 min, and more preferably 6-7 min. In the present invention, the mixing is preferably carried out under stirring conditions. In the present invention, the stirring frequency is preferably 100-800 rpm, more preferably 200 -600 rpm, and more preferably 500 rpm.
[037] 18. In the present invention, after mixing the taste masking potassium chloride and sodium chloride, it is preferable to further grind the mixed material obtained by mixing. In the present invention, the particle size of the ground mixture is preferably not more than 0.3 mm, more preferably 0.1-0.25 mm, and more preferably 0.2 mm. According to the invention, there is no special requirement on the specific grinding mode, so that the mixed material with the target particle size can be obtained. In the invention, the grinding process realizes uniform dispersion of mixed materials, and the addition of maltodextrin with DE value of 13-17% avoids moisture absorption and agglomeration of the low sodium compound salt. It shows good dispersibility and heat resistance, so that the particle size of the low sodium compound salt is uniform without delamination.
[038] 19. The invention also provides a preparation method of the low sodium compound salt, which comprises the following steps: firstly, mixing potassium chloride with a flavour-enhancing agent and maltodextrin to obtain flavour-enhancing potassium chloride. Then mixing the obtained flavour-enhancing potassium chloride and sodium chloride to obtain a low sodium compound salt. The flavour-enhancing agent comprises hydrolyzed vegetable protein, yeast extract and citric acid, and the dosage of each raw material is limited. According to the invention, potassium chloride, a flavour-enhancing agent and maltodextrin are mixed first, and maltodextrin has a certain viscosity, so that potassium chloride and the flavour-enhancing agent can be embedded together, thereby effectively compensating the bad taste of potassium chloride. At the same time, when mixing with sodium chloride, maltodextrin will not be combined with sodium chloride, which will not affect the salty taste of sodium chloride. Under the action of maltodextrin, a flavour-enhancing agent carrier, the bitter taste of potassium chloride is masked by the cooperation of maltodextrin and flavour-enhancing agent, and then mixed with sodium chloride, thus effectively avoiding masking the salty taste of sodium chloride itself, ensuring that the added sodium chloride can exert its salty taste, effectively reducing the sodium chloride content and ensuring the salty taste of sodium chloride at the same time.
[039] In order to further illustrate the present invention, the low sodium compound salt and its preparation method provided by the present invention are described in detail with examples below, but they cannot be understood as limiting the protection scope of the present invention.
[040] Example 1:
[041] According to the following proportion, the raw material components are prepared as follows: 10% potassium chloride, 20% hydrolyzed vegetable protein, 20% yeast extract, 0.5% citric acid, 5% maltodextrin with DE value of 13% and the balance sodium chloride, wherein all raw materials are food grade.
[042] The mixture of potassium chloride and citric acid is dissolved in water, and the amount of water is used to ensure that the concentration of potassium chloride is 320 g/L. After mixing maltodextrin with the solution, the flavour-enhancing potassium chloride solution is added and spray dried at 140°C to obtain the flavour-enhancing potassium chloride. Mix the dried flavour-enhancing potassium chloride and sodium chloride at 800 rpm for 10 min, and grind them into a compound low sodium salt with particle size no more than 0.3. mm.
[043] The microstructure of the prepared low sodium compound salt was observed by microscope, and the observation results are shown in Figure 1 and Figure 2. It can be seen from Fig. 1 and Fig. 2 that the prepared low sodium compound salt has uniform and non-agglomerated particles and good dispersibility.
[044] Example 2
[045] 20% of potassium chloride, 15% of hydrolyzed vegetable protein, 15% of yeast extract, 1.0% of citric acid, 5% of maltodextrin with DE value of 15% and the balance of sodium chloride are prepared according to the following proportion, wherein all raw materials are food grade.
[046] Potassium chloride and citric acid are mixed and dissolved in water, wherein the amount of water ensures that the concentration of potassium chloride is 330 g/L. Maltodextrin is mixed with the solution to form a flavour-enhancing potassium chloride solution, which is spray-dried at 150 °C to obtain flavour-enhancing potassium chloride. Dried flavour-enhancing potassium chloride and sodium chloride are stirred and mixed at 500 rpm for 5 min, and then ground into low sodium compound salt with particle size not more than 0.2 mm.
[047] Example 3
[048] According to the following proportion, the raw material components are prepared as follows: 30% of potassium chloride, 10% of hydrolyzed vegetable protein, % of yeast extract, 0.5% of malic acid, 5% of maltodextrin with DE value of 17% and the balance of sodium chloride, wherein all raw materials are food grade.
[049] Potassium chloride and citric acid are mixed and dissolved in water, in which the amount of water is such that the concentration of potassium chloride reaches 315 g/L after mixing potassium chloride and citric acid. Maltodextrin is mixed with the solution to form an enhanced potassium chloride solution, which is spray-dried at 160 °C to obtain enhanced potassium chloride. Dried flavour-enhancing potassium chloride and sodium chloride are stirred and mixed at 600 rpm for 8 min, and then ground into low sodium compound salt with particle size not greater than 0.25 mm.
[050] Comparative example 1:
[051] According to the dosage of Example 1, the raw materials were prepared.
[052] And directly mixing the prepared raw materials to obtain the low sodium compound salt.
[053] Comparative example 2
[054] According to the dosage of Example 2, the raw materials were prepared.
[055] And directly mixing the prepared raw materials to obtain the low sodium compound salt.
[056] Comparative example 3
[057] According to the dosage of Example 3, the raw materials were prepared.
[058] Directly mixing the prepared raw materials to obtain the low sodium compound salt.
[059] The salt (the content of sodium chloride is 98.5wt%), the low sodium compound salt prepared in examples 1-3 and proportions 1-3 are dissolved in deionized water and prepared into 0.85 wt% solution, which are respectively recorded as a, B, C, D, E, F and G. Thirty evaluators were selected to taste them respectively. After each evaluator finished tasting 7 kinds of samples, the saltiness and bitterness of each sample were evaluated. Among them, the evaluators are professionals with food professional knowledge.
[060] Seven kinds of salt solutions were identified by "scoring test", and the specific methods are as follows:
[061] Samples A, B, C, D, E, F and G are presented to the assessor in sequence. The assessor needs to rinse his mouth with water after each assessment before continuing to assess the next sample. Evaluate the difference degree between tested samples, and express the difference degree between samples with the following scale, and score. The results are shown in Table 1 and Table 2
[062] Scoring scale: extremely light salty - 2, relatively light salty - 1, moderate salty 0, relatively salty 1, extremely salty 2; no bitterness - 1, slightly bitterness 0, bitterness obvious 1.
[063] The identification results of the salinity of low sodium salt were identified by "variance analysis test"
[064] Statistical analysis software Statistix 8.0 was adopted for analysis.
[065] Table 1 Salty Taste Evaluation Table
Number of assessors +2 +1 0 -1 -2 Scoring sample number 0.85%A solution 2 2 18 6 2
0.85%B solution 1 14 10 4 1 0.85%C solution 1 4 7 15 3
0.85%D solution 3 9 13 4 1 0.85%E solution 2 3 6 15 4
0.85%F solution 0 3 10 12 5 0.85%G solution 2 5 20 3 0
[066] Table 2 Bitterness Evaluation Table
Number of assessors +1 0 -1 Scoring sample number 0.85%A solution 0 2 28
0.85%B solution 1 2 27 0.85%C solution 2 5 23
0.85%D solution 3 13 14
0.85%E solution 15 12 3
0.85%F solution 16 10 4 0.85%G solution 7 20 3
[067] Table 3 Statistix8.0 statistical analysis process value of salty taste identification
DF SS MS F P Sample 6.00 31.83 5.30 6.29 0.00 Error 203.00 171.17 0.84 Total 209.00 203.00
[068] Table 4 Statistix8.0 Statistical Analysis Value of Salty Taste Identification Results
Sample Score
A -0.13±0.90ah B 0.33±0.88a C -0.50t0.97b
D 0.30 0.95a E -0.53±1.07b F -0.63±0.89b
G 0.20 0.71a
[069] Table 5 Statistix8.0 statistical analysis process value of bitter taste identification
DF SS MS F P Sample 6.00 61.51 10.25 30.40 0.00 Error 203.00 68.47 0.34 Total 209.00 129.98
[070] Table 6 Statistix8.0 statistical analysis value of bitter taste identification results
Sample Score A -0.930.25c B -4.87=0.43c C -0.70=0.6Obc D -037=0.67b E 0.400.67a F 0.40*0.72a G 0.13*0.57a
[071] It can be seen from bitter taste evaluation table 1 that the compound low sodium salt prepared in the embodiment of the present invention obtains more scores with moderate salty taste than the low-sodium salt prepared in the comparative example. On the basis of statistical analysis of the process values in Table 3, the statistical results are shown in Table 4. The meaning of the data in Table 4 is explained by taking sample A as an example, the statistical result of sample A is-0.130.90ab. Among them, -0.13 is the average score and 0.90 is the standard deviation. According to the comparison between the score values with completely different letters in the score column, there is significant difference, and there is no significant difference between the score values with the same letters, that is, ab represents that there is no significant difference between sample A and sample B. It can be seen from table 4 that the overall saltiness of samples B, C and D is moderate, and the differences between samples B, D and G and samples C, E and F are significant. The compound low sodium salts B and D prepared by the embodiment of the invention have higher saltiness than the compound salts E and f obtained by directly mixing raw materials. However, the saltiness of the compound low sodium salt prepared by the embodiment of the invention is not significantly different from that of the normal salt group. Obviously, the compound low sodium salt obtained by the preparation method of the invention can reduce the content of sodium chloride and ensure the saltiness.
[072] It can be seen from bitter evaluation Table 2 that the compound low-sodium salt prepared in the embodiment of the present invention has more bitterness-free scores than the low-sodium salt prepared in the comparative example. On the basis of statistical analysis of process values in table 5, the statistical results are shown in table 6, and the meaning of data in table 6 is explained by taking sample a as an example: the statistical result of sample a is -0.93 0.25c, in which-0.93 is the average score and 0.25 is the standard deviation, indicating significant difference according to the comparison between score values with completely different letters in the score column, that is, c represents significant difference between sample A and sample E. It can be seen from the analysis results in Table 6 that there are significant differences between samples B, C, and D prepared by the embodiment of the present invention and samples E, F, and G prepared by the comparative example, which indicates that the bitterness perception of one-step treatment group is more obvious than that of step-by-step treatment group.
[073] Comprehensive evaluation results of salty taste and sensory evaluation results of salty taste show that the distributed preparation method provided by the invention can obviously inhibit the bitter taste of potassium chloride, and the difference of salty taste is not significant compared with normal salt.
[074] Although the invention has been described with reference to specific examples, it will be appreciated by those skilled in the art that the invention may be embodied in many other forms, in keeping with the broad principles and the spirit of the invention described herein.
[075] The present invention and the described embodiments specifically include the best method known to the applicant of performing the invention. The present invention and the described preferred embodiments specifically include at least one feature that is industrially applicable
Claims (7)
1. The preparation method of the flavour-enhancing low sodium compound salt
comprises the following steps:
(1) Mixing potassium chloride, flavour-enhancing agent and maltodextrin to
obtain flavour-enhancing potassium chloride. The hydrolysis degree DE value of the
maltodextrin is 13-17%.
(2) Mixing the flavour-enhancing potassium chloride obtained in the step (1) with
sodium chloride to obtain the compound low-sodium salt. The flavour-enhancing agent
comprises hydrolyzed vegetable protein, yeast extract and citric acid.
The mass content of potassium chloride, flavour-enhancing agent, maltodextrin
and sodium chloride in the total low sodium compound salt is as follows: 10-30% of
potassium chloride, 10-20% of hydrolyzed vegetable protein, 10-20% of yeast extract,
0.5-1.0% of citric acid, 5-7.5% of maltodextrin and the balance of sodium chloride.
2. The preparation method of the flavour-enhancing low sodium compound salt
according to claim 1 with the following characteristics:
The mixing mentioned in step (1) comprises mixing potassium chloride, flavour
enhancing agent and water to obtain potassium chloride mixed solution. Mixing the
obtained potassium chloride mixed solution with maltodextrin, and spray drying.
3. The preparation method of the flavour-enhancing low sodium compound salt
according to claim 2 with the following characteristics: The drying temperature is 140
170 °C.
4. The preparation method of the flavour-enhancing low sodium compound salt
according to claim 1 with the following characteristics: The mixing time in the step (2)
is 5-10 min.
5. The preparation method according to claim 1 or claim 4 is characterized in that
after mixing, the step (2) also includes grinding the mixed material obtained by mixing,
and the particle size of the mixed material after grinding is not greater than 0.3 mm.
6. The preparation method according to claim 1 is characterized in that the flavour
enhancing agent is hydrolyzed vegetable protein, yeast extract and one or more of citric
acid, fruit acid, tartaric acid, acetic acid, malic acid, fumaric acid and lactic acid.
7. The low sodium compound salt prepared by the preparation method of any one
of claims to claim 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021100803A AU2021100803A4 (en) | 2021-02-09 | 2021-02-09 | A flavour-enhancing low sodium compound salt and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021100803A AU2021100803A4 (en) | 2021-02-09 | 2021-02-09 | A flavour-enhancing low sodium compound salt and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021100803A4 true AU2021100803A4 (en) | 2021-04-22 |
Family
ID=75502431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021100803A Ceased AU2021100803A4 (en) | 2021-02-09 | 2021-02-09 | A flavour-enhancing low sodium compound salt and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2021100803A4 (en) |
-
2021
- 2021-02-09 AU AU2021100803A patent/AU2021100803A4/en not_active Ceased
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102551141B (en) | Coconut water beverage and preparation method and application thereof | |
| CN110663931B (en) | Seasoning salt capable of increasing freshness and reducing sodium and preparation method of seasoning salt | |
| CN103387899B (en) | Black tea wine and production method thereof | |
| CN104905291B (en) | A kind of ganoderma lucidum low fat pork jelly | |
| CN106174171A (en) | A kind of red Fructus Lycii buccal tablet and preparation method thereof | |
| CN106173683A (en) | A kind of Hylocereus undatus Citrullus vulgaris composite beverage and preparation method thereof | |
| CN106387051B (en) | Phyllostachys pracecox shoot dietary fiber yoghourt and preparation method thereof | |
| CN106749516A (en) | New flavor peptide and its preparation method and application | |
| CN101253992A (en) | Cactus fruit health products | |
| AU2021100803A4 (en) | A flavour-enhancing low sodium compound salt and its preparation method | |
| CN109198583B (en) | Seaweed source low sodium salt suitable for hypertension patients and preparation method thereof | |
| CN105212040A (en) | A kind of composite nutrition powder containing blank corn and preparation method thereof | |
| CN110710626A (en) | Tremella and bird's nest composite suspension beverage and preparation method thereof | |
| CN102232590B (en) | Mature vinegar and bitter gourd juice beverage and preparation method thereof | |
| JP2010053120A (en) | Skin improvement agent for oral, food containing the same, and method for improving skin | |
| CN107258915A (en) | A kind of Cordyceps militaris corn, peanut composite beverage | |
| KR20010062881A (en) | Ginseng jam and it's preperation method | |
| CN104381904B (en) | Spicy instant konjaku food and preparation method thereof | |
| CN113373017A (en) | Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof | |
| KR101970215B1 (en) | Manufacturing method of vinegar, and vinegar using by the same | |
| TW201632615A (en) | Non fermented beer-like beverages | |
| CN111134254A (en) | Honeysuckle, red date and medlar compound beverage and preparation method thereof | |
| KR100540917B1 (en) | Preparation method for Korean medicinal Kimchi using Korean ginseng | |
| JP2015077124A (en) | Beverage | |
| CN107114631A (en) | A kind of Cranberry composite beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |