CN109007751A - A kind of low sodium peptide salt - Google Patents
A kind of low sodium peptide salt Download PDFInfo
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- CN109007751A CN109007751A CN201810635814.0A CN201810635814A CN109007751A CN 109007751 A CN109007751 A CN 109007751A CN 201810635814 A CN201810635814 A CN 201810635814A CN 109007751 A CN109007751 A CN 109007751A
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- flower mushroom
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- 150000003839 salts Chemical class 0.000 title claims abstract description 57
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title claims abstract description 26
- 239000011734 sodium Substances 0.000 title claims abstract description 26
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 26
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 22
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 68
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 57
- 239000000284 extract Substances 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 18
- 101710159104 Flavor peptide Proteins 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 9
- 239000001103 potassium chloride Substances 0.000 claims abstract description 9
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 8
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 238000002386 leaching Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 19
- 235000019441 ethanol Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 12
- 238000010298 pulverizing process Methods 0.000 claims description 11
- 239000013078 crystal Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 9
- 239000011812 mixed powder Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000002604 ultrasonography Methods 0.000 claims description 7
- 230000002779 inactivation Effects 0.000 claims description 6
- 241001529742 Rosmarinus Species 0.000 claims description 5
- 244000143590 Salvia chinensis Species 0.000 claims description 5
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 5
- 235000005794 Salvia japonica Nutrition 0.000 claims description 5
- 238000002425 crystallisation Methods 0.000 claims description 5
- 230000008025 crystallization Effects 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 2
- 229930014626 natural product Natural products 0.000 abstract description 2
- 238000002137 ultrasound extraction Methods 0.000 abstract description 2
- 210000002318 cardia Anatomy 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- -1 small molecule Amino acid Chemical class 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940054288 iron and multivitamin Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 125000002298 terpene group Chemical class 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of low sodium peptide salt, are related to technical field of food safety, are made of the following components: sodium chloride, Mei Lade flavor peptides, potassium chloride, sodium guanylate, wolfberry fruit powder, flower mushroom extract, natural flavor extract.Sino-U.S.'s ladd flavor peptides of the present invention are as a kind of pure natural product addition in salt, not only reduce the sodium content in salt, the safety of food is also ensured simultaneously, furthermore flower mushroom extracts the method using enzymatic hydrolysis and ultrasound extraction, not only mild condition but also high-efficient, the content of amino acid is also significantly larger than conventional method in extract, improves the nutritive value of low sodium peptide salt.
Description
Technical field:
The present invention relates to technical field of food safety, and in particular to a kind of low sodium peptide salt
Background technique:
Salt is one of the necessity of human being's production and life, we will come into contacts with daily with salt.Salt is as a kind of tune
Taste agent, is widely used in food processing, while salt not only has seasoning effect, moreover it is possible to adjust between cell and blood
Osmotic equilibrium and normal water-electrolyte metabolism, play a crucial role the physiological activity of human normal.But salt is main
Ingredient is sodium chloride, and excessive salt intake is easy to produce the delay of sodium, thus greatly increase kidney trouble, cardiovascular disease and
The disease incidence of osteoporosis diseases.
With stepping up for consumer health's theory, the sales volume of salt kinds such as Cardia Salt, green Cardia Salt in the market
Increase year by year.Cardia Salt in the market is the content by increasing potassium chloride mostly, to reduce the content of sodium, but due to chlorination
Potassium is more bitter, is directly used as savory agent and replaces salt taste bad, this popularization for affecting Cardia Salt to a certain extent makes
With.
U.S. ladd flavor peptides have anti-oxidant and flavor humidification, can significantly increase the delicate flavour of food, alcohol savoury and hold
Continuous sense, promotes nutritive value of food, reduces experiment intake, can prevent chronic disease to a certain extent, in food wind
Taste and quality adjust aspect and play an increasingly important role.The substance is natural products, does not produce any toxic side effects, is protecting
While demonstrate,proving food safety, meet consumer to flavor, mouthfeel, nutrition and functional diversified demand.Furthermore flavor peptides come
Vegetable protein-soybean protein in dregs of beans is that have antibacterial, anti-corrosion effect plant source peptide preservatives, which exists
Application in serial complex flavor salt greatly reduces the use of other food additives (such as preservative) in product, meets people
Demand to safe and healthy food.
Summary of the invention:
Technical problem to be solved by the present invention lies in provide a kind of fresh adding, anti-oxidant, the high low sodium peptide salt of nutritive value.
The following technical solution is employed for the technical problems to be solved by the invention to realize:
A kind of low sodium peptide salt, is made of the component of following parts by weight:
60-70 parts of sodium chloride
10-20 parts of U.S. ladd flavor peptides
10-15 parts of potassium chloride
1-5 parts of sodium guanylate
1-5 parts of wolfberry fruit powder
1-5 parts of flower mushroom extract
1-5 parts of natural flavor extract
The Mei Lade flavor peptides are natural materials, derive from vegetable protein, can significantly increase the delicate flavour, mellow of food
Taste and lasting sense, while there is certain antioxidation.
The flower mushroom extract, prepares with the following method:
(1) flower mushroom is taken to obtain the flower mushroom powder that granularity is 10-40 mesh after drying, pulverization process；
(2) ethyl alcohol of the volumetric concentration 75-95% of 2-3 times of quality is added into flower mushroom powder described in step (1), adds
The protease of flower mushroom powder sole mass 0.25% digests 1-2 hours, obtains enzymolysis liquid；
(3) enzymolysis liquid is extracted 2-6 hours under ultrasound condition, filters, obtains leaching liquor；
(4) leaching liquor is stirred 0.5-1 hours at 70-80 DEG C, albumen enzyme-deactivating；
(5) leaching liquor after inactivation be successively concentrated, dried, being crushed to get flower mushroom extract.
Flower mushroom contains crude protein 23.2%-4.3%, crude fat 2.92%-7%, and have the minerals such as calcium, zinc, phosphorus, iron and
Multivitamin.It is measured according to chemical analysis, water content is the half of common mushroom, but the content of amino acid is higher by 3~4
Times.Protease can by macromolecular, be not easy the amino acid that the breaks down proteins extracted extract at small molecule, easily, furthermore small molecule
Amino acid be more conducive to the absorption of human body.And the method that thermophilic digestion is usually used in conventional method extracts flower mushroom, this method
Not only extraction efficiency is low, but also is easily destroyed the nutriment in flower mushroom.
The natural flavor extract, prepares with the following method:
(1) it takes rosemary and Salvia japonica after pulverization process, obtains mixed-powder, the mass ratio of the two is 1:1；
(2) using ethyl alcohol as solvent, Microwave Extraction is carried out to the mixed-powder in (1), microwave power is set as 500W, extracts
Temperature is 40-60 DEG C, and extraction time is 20-40 minutes, is filtered, obtains extracting solution；
(3) extracting solution be successively concentrated, dried, crushed and mention extract to get natural flavor.
Preferably 50 DEG C of the Extracting temperature, the extraction time preferably 30 minutes.
The rosemary and Salvia japonica is all natural spice, their main component is terpenoid and aldehyde ketone
Class compound has good antioxidation.Spice has a wide range of applications in food cooking, but it is as a kind of salt
Auxiliary material but seldom has been reported at home.Natural flavor is used as salt additive, can not only improve the flavor of salt, moreover it is possible to
Increase the antioxidation of salt.
A kind of preparation method of low sodium peptide salt, includes the following steps:
(1) sodium chloride is dissolved in deionized water, is warming up to 70 DEG C, with the revolving speed of 300r/min, stirred to completely molten
Solution；
(2) Mei Lade flavor peptides, wolfberry fruit powder, flower mushroom extract, natural flavor extraction is added in solution in step (1)
Object, stirring mix them thoroughly uniformly, through filtering, evaporation, concentration, crystallization, obtain crystal salt；
(3) potassium chloride and sodium guanylate are added into crystal salt described in step (2), stirs evenly, obtains premix, it will
Premix is put into V-Mixer, is sufficiently mixed uniformly to get to low sodium peptide salt.
It is changed the beneficial effects of the present invention are: (1) present invention employs above technical solutions according to scientific matching
Status of the salt raw material based on sodium chloride is added to raw material of the Mei Lade flavor peptides as salt, to greatly reduce salt
In sodium content；Fresh adding and oxidation resistant can also be played the role of to salt simultaneously；(2) flower is extracted using enzymatic hydrolysis and ultrasonic extraction
Mushroom, compared with traditional high-temperature cooking process, mild condition, extraction efficiency are high, the nutriment in survivable flower mushroom；It mentions simultaneously
The amino acid content in object is taken also to be significantly larger than traditional extraction process；(3) using natural flavor extract as salt auxiliary material,
Can not only improve salt flavor can more play the role of it is oxidation resistant；(4) V-Mixer mixed material is used, it is easy to operate, it mixes
It closes high-efficient.
Specific embodiment:
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
Flower mushroom extract, prepares with the following method:
(1) flower mushroom is taken to obtain the flower mushroom powder that granularity is 10-40 mesh after drying, pulverization process；
(2) ethyl alcohol of the volumetric concentration 95% of 2 times of quality is added in the flower mushroom powder in step (1), adds flower mushroom powder certainly
The protease of body quality 0.25% digests 1.5 hours, obtains enzymolysis liquid；
(3) it by enzymolysis liquid under ultrasound condition, extracts 4 hours, filtering obtains leaching liquor；
(4) it by leaching liquor at 80 DEG C, stirs 0.5 hour, albumen enzyme-deactivating；
(5) leaching liquor after inactivation be successively concentrated, dried, being crushed to get flower mushroom extract is arrived.
Natural flavor extract, prepares with the following method:
(1) rosemary and Salvia japonica for the quality such as taking obtain mixed-powder after pulverization process；
(2) using ethyl alcohol as solvent, Microwave Extraction is carried out to the mixed-powder in (1), microwave power is set as 500W, extracts
Temperature is 50 DEG C, and extraction time is 30 minutes, is filtered, obtains extracting solution；
(3) extracting solution be successively concentrated, dried, crushed and mention extract to get natural flavor.
A kind of preparation method of low sodium peptide salt, includes the following steps:
(1) it takes 65g sodium chloride to be dissolved in deionized water, is warming up to 70 DEG C, with the revolving speed of 300r/min, stir to complete
Dissolution；
(2) it is natural that 10g U.S. ladd flavor peptides, 2g wolfberry fruit powder, 5g flower mushroom extract, 3g is added in the solution in step (1)
Spice extract stirring mixes them thoroughly uniformly, through filtering, evaporation, concentration, crystallization, obtains crystal salt；
(3) 10g potassium chloride, 5g sodium guanylate is added in the crystal salt in step (2), stirs evenly, obtains premix, will
Premix is put into V-Mixer, is sufficiently mixed uniformly to get to low sodium peptide salt.
Embodiment 2
Flower mushroom extract, prepares with the following method:
(1) 20g flower mushroom is taken to obtain the flower mushroom powder that granularity is 10-40 mesh after drying, pulverization process；
(2) ethyl alcohol of the volumetric concentration 95% of 2 times of quality is added in the flower mushroom powder in step (1), adds flower mushroom powder certainly
The protease of body quality 0.25% digests 1.5 hours, obtains enzymolysis liquid；
(3) it by enzymolysis liquid under ultrasound condition, extracts 4 hours, filtering obtains leaching liquor；
(4) it by leaching liquor at 80 DEG C, stirs 0.5 hour, makes albumen enzyme-deactivating；
(5) leaching liquor after inactivation be successively concentrated, dried, being crushed to get flower mushroom extract is arrived.
Reference examples 1
Flower mushroom extract, prepares with the following method:
(1) flower mushroom is taken to obtain the flower mushroom powder that granularity is 10-40 mesh after drying, pulverization process；
(2) ethyl alcohol of the volumetric concentration 95% of 2 times of quality is added in the flower mushroom powder in step (1), adds flower mushroom powder certainly
The protease of body quality 0.25% digests 1.5 hours, obtains enzymolysis liquid；
(3) it by enzymolysis liquid under ultrasound condition, extracts 4 hours, filtering obtains leaching liquor；
(4) it by leaching liquor at 80 DEG C, stirs 0.5 hour, makes albumen enzyme-deactivating；
(5) leaching liquor after inactivation be successively concentrated, dried, being crushed to get flower mushroom extract is arrived.
Natural flavor extract, prepares with the following method:
(1) rosemary and Salvia japonica for the quality such as taking obtain mixed-powder after pulverization process；
(2) using ethyl alcohol as solvent, Microwave Extraction is carried out to the mixed-powder in (1), microwave power is set as 500W, extracts
Temperature is 50 DEG C, and extraction time is 30 minutes, is filtered, obtains extracting solution；
(3) extracting solution be successively concentrated, dried, crushed and mention extract to get natural flavor.
A kind of preparation method of low sodium peptide salt, includes the following steps:
(1) it takes 65g sodium chloride to be dissolved in deionized water, is warming up to 70 DEG C, with the revolving speed of 300r/min, stir to complete
Dissolution；
(2) 2g wolfberry fruit powder, 5g flower mushroom extract, the stirring of 3g natural flavor extract is added in the solution in step (1)
It mixes them thoroughly uniformly, through filtering, evaporation, concentration, crystallization, obtains crystal salt；
(3) 10g potassium chloride, 5g sodium guanylate are added in the crystal salt in step (2), stirs evenly, obtains premix,
Premix is put into V-Mixer, is sufficiently mixed uniformly to get to low sodium peptide salt.
Reference examples 2
Flower mushroom extract, prepares with the following method:
(1) flower mushroom is taken to obtain the flower mushroom powder that granularity is 10-40 mesh after drying, pulverization process；
(2) ethyl alcohol of the volumetric concentration 95% of 2 times of quality is added to step (1) flower mushroom powder, adds flower mushroom powder certainly
The protease of body quality 0.25% digests 1.5 hours, obtains enzymolysis liquid；
(3) it by enzymolysis liquid under ultrasound condition, extracts 4 hours, filtering obtains leaching liquor；
(4) it by leaching liquor at 80 DEG C, stirs 0.5 hour, makes albumen enzyme-deactivating；
(5) leaching liquor after inactivation is successively concentrated, dried.It crushes to get flower mushroom extract is arrived；
A kind of preparation method of low sodium peptide salt, includes the following steps:
(1) it takes 65g sodium chloride to be dissolved in deionized water, is warming up to 70 DEG C, with the revolving speed of 300r/min, stir to complete
Dissolution；
(2) the solution addition 10g U.S. ladd flavor peptides in step (1), 2g wolfberry fruit powder, the stirring of 5g flower mushroom extract make it
It is sufficiently mixed uniformly, through filtering, evaporation, concentration, crystallization, obtains crystal salt；
(3) 10g potassium chloride, 5g sodium guanylate is added in the crystal salt in step (2), stirs evenly, obtains premix, will
Premix is put into V-Mixer, is sufficiently mixed uniformly to get to low sodium peptide salt.
Reference examples 3
Flower mushroom extract, prepares with the following method:
(1) 20g flower mushroom is taken to obtain the flower mushroom powder that granularity is 10-40 mesh after drying, pulverization process；
(2) ethyl alcohol of the volumetric concentration 95% of 2 times of quality is added to step (1) flower mushroom powder, it is mixed to stir to get ethyl alcohol
Close liquid；
(3) it by alcohol mixeding liquid under ultrasound condition, extracts 4 hours, filtering obtains leaching liquor；
(4) leaching liquor be successively concentrated, dried, being crushed to get flower mushroom extract is arrived.
Reference examples 4 are the common table salt sold on the market
The percentage composition of amino acid in 1 flower mushroom of table
| Embodiment 2 | Reference examples 3 | |
| Amino acid composition | 35% | 9% |
The percentage composition and absorption values of each component in 2 salt of table
| Embodiment 1 | Reference examples 1 | Reference examples 2 | Reference examples 4 | |
| Amount containing sodium | 65% | 72% | 67% | 92% |
| Water content | 3% | 2% | 2% | 3% |
| Flavor peptide content | 10% | 0 | 10% | 0 |
| Absorbance (A) | 1.2 | 0.4 | 0.7 | 0 |
The antioxygenic property for measuring salt sample in table 2 using potassium ferricyanide reduction method, in the condition of wavelength 700nm
Under, absorbance A is measured, the reducing power of the more big then sample of A is stronger.Product of the present invention meets seasoning salt national standard (QB2020-
2003), sodium chloride content 60%-70% in product, water content≤3%, flavor peptide content >=3%, other auxiliary material >=3%.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (5)
1. a kind of low sodium peptide salt, which is characterized in that be made of the component of following parts by weight: 60-70 parts of sodium chloride, Mei Lade wind
10-20 parts of gustin, 10-15 parts of potassium chloride, 1-5 parts of sodium guanylate, 1-5 parts of wolfberry fruit powder, 1-5 parts of flower mushroom extract, natural perfume are pungent
Extract 1-5 parts of material.
2. a kind of low sodium peptide salt according to claim 1, which is characterized in that the flower mushroom extract is mentioned using following methods
It takes:
(1) flower mushroom is taken to obtain the flower mushroom powder that granularity is 10-40 mesh after drying, pulverization process；
(2) ethyl alcohol of the volumetric concentration 75-95% of 2-3 times of quality is added into flower mushroom powder described in step (1), adds flower mushroom
The protease of powder sole mass 0.25% digests 1-2 hours, obtains enzymolysis liquid；
(3) enzymolysis liquid is extracted 2-6 hours under ultrasound condition, filters, obtains leaching liquor；
(4) leaching liquor is stirred 0.5-1 hours at 70-80 DEG C, by albumen enzyme-deactivating；
(5) leaching liquor after inactivation be successively concentrated, dried, being crushed to get flower mushroom extract.
3. a kind of low sodium peptide salt according to claim 1, which is characterized in that the natural flavor extract use with
Lower method is extracted:
(1) rosemary and Salvia japonica is taken to obtain mixed-powder after pulverization process, the mass ratio of the two is 1:1；
(2) using ethyl alcohol as solvent, Microwave Extraction, microwave power 500W, temperature 40-60 are carried out to the mixed-powder in (1)
DEG C, the time is 20-40 minutes, is filtered, finally obtains extracting solution；
(3) extracting solution be successively concentrated, dried, crushed and mention extract to get natural flavor.
4. a kind of low sodium peptide salt according to claim 4, it is characterised in that: preferably 50 DEG C of the Microwave Extraction temperature, institute
State extraction time preferably 30 minutes.
5. a kind of preparation method of low sodium peptide salt as described in claim 1, which comprises the steps of:
(1) sodium chloride is dissolved in deionized water, is warming up to 70 DEG C, with the revolving speed of 300r/min, stirring is to being completely dissolved；
(2) Mei Lade flavor peptides, wolfberry fruit powder, flower mushroom extract, natural flavor extract are added in solution in step (1), stir
It mixes and mixes them thoroughly uniformly, through filtering, evaporation, concentration, crystallization, obtain crystal salt；
(3) potassium chloride and sodium guanylate are added into crystal salt described in step (2), stirs evenly, obtains premix, will premix
Material is put into V-Mixer, is sufficiently mixed uniformly to get to low sodium peptide salt.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111227217A (en) * | 2020-02-26 | 2020-06-05 | 福建师范大学泉港石化研究院 | Low-sodium blood-enriching iodized salt and preparation method thereof |
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