CN109105863A - 酵母抽提物液体调味盐及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明的目的是提供一种可降低钠盐撮入量,提升菜品味道,调整人们饮食习惯的新型液体调味盐及其制备方法。液体调味盐的主要配料酵母抽提物,含有的大量肽,具有易消化吸收、抗衰老、降血压、提高人体免疫力等作用。液体盐包括下述质量分数的原料:食用盐10%—30%、酵母抽提物:3%—10%,其余为水。本发明突破了传统固体食盐的生产工艺,采用液体罐装,将酵母抽提物的鲜和食盐的咸,通过科学配比,合理搭配,适合大众口味。其不只是简单的咸鲜配比,而且能在日常生活中,简化日常炒菜操作,控制食盐撮入量。酵母抽提物有“降盐不降味”的功能,其本身具有鲜味,因此液体盐在不降低人们对味道的追求的同时,还能补充一定的营养,替代盐、味精等鲜味调味料在日常生活中使用,并降低食盐中钠元素的过量摄入。
Description
技术领域
本发明涉及食用盐加工技术领域,具体是一种酵母抽提物液体调味盐及其制备方法。
背景技术
随着社会的发展,人们生活水平的提高,人们起来越重视健康、绿色饮食。据悉全球每年有几百万人死于因高血压而导致的疾病。血压升高是导致心血管发病和死亡的主要因素,而过量钠离子的撮入是导致高血压的重要诱因。降盐已然是全球的趋势,世界卫生组织,建议每日盐撮入量不超过6克,而国人平均每日的盐撮入量已严重超标。
发明内容
本发明的目的是提供一种可降低钠盐撮入量,并不影响菜品味道,调整人们饮食习惯的新型液体调味盐及其制备方法,液体调味盐的主要配料,酵母抽提物含有的大量肽具有易消化吸收、抗衰老、降血压、提高人体免疫力等作用。
本发明为实现上述目的所采用的技术方案是:酵母抽提物液体调味盐,包括下述质量分数的原料:食用盐10%—30% 、酵母抽提物:3%—10%,其余为水。
进一步地,所述原料组成:食用盐15%—20% 、酵母抽提物:5%—8%,其余为水。
进一步地,所述还包括营养强化剂,其含量≤5%,所述营养强化剂为:硫酸锌、碳酸钙、乳酸亚铁、有机硒等。
进一步地,所述还包括调味料为胡椒粉、辣椒粉、姜粉、洋葱粉、辣椒油、等,其含量≤5%。
进一步地,所述酵母抽提物为:大连珍奥生物技术股份有限公司生产的ZH系列产品和ZL系列产品。
进一步地,所述酵母抽提物为大连珍奥生物技术股份有限公司生产的ZH系列产品和ZL系列产品。本品所用酵母抽提物,是一种全天然制品,蛋白含量50%左右,肽含量40%以上,脂肪含量0,核苷酸含量在10—30%,并含很多的氨基酸、B族维生素及微量元素。在我国标准中,明确规定酵母抽提物是食品属性,可以在任何食品中添加,没有限量的要求,可以放心使用。
另外,制备所述的酵母抽提物液体调味盐的方法,按所述比例称好物料投入搅拌锅内,搅拌均匀;然后料液过滤至滤液澄清、透明,无杂质;罐装杀菌。
进一步地,采用硅藻土、膜过滤方式过滤。
进一步地,杀菌温度范围70—121℃,3—60min。
本发明的有益效果为:本发明突破了传统固体食盐的生产工艺,采用液体罐装,将酵母抽提物的鲜和食盐的咸,通过科学配比,合理搭配,适合大众口味,其不只是简单的咸鲜配比,并能在日常生活中,简化日常炒菜操作,控制食盐撮入量。酵母抽提物有“降盐不降味”的功能,其本身具有鲜味,因此液体盐在不降低人们对味道的追求的同时,还能补充一定的营养。替代盐、味精等鲜味调味料在日常生活中使用,并可以降低食盐中钠无素的过量摄入。不添加味精、不添加鸡肉粉、猪肉粉等任何肉制品,但同时具有咸、鲜的特点。(排除掉味精掉头发,很多人吃味精口干等不良反应,肉制品带有激素、药残超标等弊端,并且素食者也可以放心使用。)因为不含味精等对儿童发育不好的成分,所以儿童也可以食用。在产品中适当增加了一些营养素,并且配料为食品属性,符合人们追求健康、营养的理念。可替代我们日常生活所用的盐、味精、鸡精等调味料,在不降低人们对咸、鲜味追求的同时,还能补充一定的营养。低钠盐的配比,相比食用盐的配比,更能进一步控制钠盐的撮入量。低钠盐具有与普通食盐相同的咸度,又遮盖了因添加钾盐,所引起的苦涩等金属味。
具体实施方式
下面结合具体实施例本发明作进一步解释说明。
实施例均采用如下方法制:按上述比例称好物料投入搅拌锅内,搅拌均匀;然后料液过滤至滤液澄清、透明,无杂质;罐装杀菌,杀菌温度范围70—121℃,3—60min。采用硅藻土或者膜过滤方式过滤。
本工艺所用硅藻土为白色或粉白色,食品级,执行食品安全国家标准GB14936。
硅藻土助滤是利用硅藻土的微孔结构,其具有的吸附性和抗压缩性能,使滤液通过时可获得良好的流速,并能过滤除细的悬浮物,使滤液澄清。
使用步骤如下:
1、将滤纸用水润湿,打开水泵,使滤纸紧紧吸附在漏斗上。
2、加入1—2厘米厚的硅藻土,再加水润湿。保证硅藻土平整,无气泡。
3、加入待过滤料液,过滤。
选取40人,随机分为5组,分别品尝实施例1—11的盐溶液,及按正常食盐使用量所做的冬瓜丸子汤品尝。品尝实验证明:高核苷酸酵母抽提物(ZH系列)能够遮盖低钠盐因添加氯化钾而引起的苦涩味,并带来更好的味觉体验。ZH系列的酵母抽提物遮盖作用比ZL系列的酵母抽提物强。
对添加了核苷酸酵母抽提物(ZH系列)的低钠盐和食用盐,相对不添加的低钠盐和食用盐,对比差异明显。不添加酵母抽提物的,仅有咸味单一味感,而添加酵母抽提物的,咸鲜味并重,口感咸、鲜、味厚。ZH系列的酵母抽提物对咸鲜的提升作用显著好于ZL系列的酵母抽提物。
随着核苷酸酵母抽提物(ZH系列)含量的提高,鲜味逐渐提升,降盐效果也逐渐提升,降幅可达20%—40%。ZL系列的酵母抽提物降盐作用相对弱些,但ZL系列和ZH系列混合搭配使用,对咸鲜味的提升较之单独使用一种产品,提升效果要好。
Claims (9)
1. 酵母抽提物液体调味盐,其特征在于,包括下述质量分数的原料:食用盐10%—30%、酵母抽提物:3%—10%,其余为水。
2.根据权利要求1所述的酵母抽提物液体调味盐,其特征在于,所述原料组成:食用盐15%—20% 、酵母抽提物:5%—8%,其余为水。
3.根据权利要求1所述的酵母抽提物液体调味盐,其特征在于,所述还包括营养强化剂(硫酸锌、碳酸钙、乳酸亚铁、有机硒等),其含量≤5%。
4.根据权利要求1所述的酵母抽提物液体调味盐,其特征在于,所述还包括调味料为胡椒粉、辣椒粉、姜粉、洋葱粉、辣椒油、等,其含量≤5%。
5.根据权利要求1所述的酵母抽提物液体调味盐,其特征在于,所述酵母抽提物为大连珍奥生物技术股份有限公司生产的ZH系列产品和ZL系列产品。
6.根据权利要求5所述的酵母抽提物液体调味盐,其特征在于,所述酵母抽提物为大连珍奥生物技术股份有限公司生产的ZH系列产品和ZL系列产品。
7.制备权利要求1-6任一项所述的酵母抽提物液体调味盐的方法,其特征在于,按所述比例称好物料投入搅拌锅内,搅拌均匀;然后料液过滤至滤液澄清、透明,无杂质;罐装杀菌。
8.根据权利要求8所述的制备酵母抽提物液体调味盐的方法,其特征在于,采用硅藻土、膜过滤等方式过滤。
9.根据权利要求7所述的制备酵母抽提物液体调味盐的方法,其特征在于,杀菌温度范围70—121℃,3—60min。
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