CN110973580A - Salt for enhancing salt content and preparation method thereof - Google Patents
Salt for enhancing salt content and preparation method thereof Download PDFInfo
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- CN110973580A CN110973580A CN201911255472.0A CN201911255472A CN110973580A CN 110973580 A CN110973580 A CN 110973580A CN 201911255472 A CN201911255472 A CN 201911255472A CN 110973580 A CN110973580 A CN 110973580A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 97
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 114
- 239000012138 yeast extract Substances 0.000 claims abstract description 31
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 28
- 150000007524 organic acids Chemical class 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000007670 refining Methods 0.000 claims abstract description 3
- 239000011259 mixed solution Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 235000019600 saltiness Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000276 potassium ferrocyanide Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical group [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 claims description 6
- FRHBOQMZUOWXQL-UHFFFAOYSA-L ammonium ferric citrate Chemical compound [NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-L 0.000 claims description 5
- 229960004642 ferric ammonium citrate Drugs 0.000 claims description 5
- 239000004313 iron ammonium citrate Substances 0.000 claims description 5
- 235000000011 iron ammonium citrate Nutrition 0.000 claims description 5
- 239000000378 calcium silicate Substances 0.000 claims description 3
- 229910052918 calcium silicate Inorganic materials 0.000 claims description 3
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
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- 240000002114 Satureja hortensis Species 0.000 claims 1
- 235000007315 Satureja hortensis Nutrition 0.000 claims 1
- 150000004694 iodide salts Chemical group 0.000 claims 1
- 235000019643 salty taste Nutrition 0.000 abstract description 27
- 210000001779 taste bud Anatomy 0.000 abstract description 9
- 230000008447 perception Effects 0.000 abstract description 5
- 230000009467 reduction Effects 0.000 abstract description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract 1
- 235000011164 potassium chloride Nutrition 0.000 abstract 1
- 239000001103 potassium chloride Substances 0.000 abstract 1
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- 235000005979 Citrus limon Nutrition 0.000 description 8
- 244000131522 Citrus pyriformis Species 0.000 description 8
- 230000001965 increasing effect Effects 0.000 description 8
- 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 description 7
- 239000011734 sodium Substances 0.000 description 7
- 229910052708 sodium Inorganic materials 0.000 description 7
- 159000000000 sodium salts Chemical class 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
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- 244000298697 Actinidia deliciosa Species 0.000 description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- 238000012360 testing method Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
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- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 230000036772 blood pressure Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
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- 239000004519 grease Substances 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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Images
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
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Abstract
The invention discloses a salt for enhancing salt eating and a preparation method thereof, wherein the salt for enhancing salt eating comprises the following components: refining salt; fruit organic acid, wherein the mass of the fruit organic acid is 0.1-5% of the mass of the refined table salt, and the pH value of the fruit organic acid is 2-4; yeast extract, wherein the mass of the yeast extract is 0.01-0.1% of the mass of the refined table salt; an anti-caking agent. The invention directly improves the salinity of the refined salt through a pure natural, green and healthy formula, does not introduce sylvite, enhances the perception of human taste buds on the salty taste, ensures that people eat less salt without influencing the happiness of the delicious food, and can really realize salt reduction without reducing the salinity.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a salt for enhancing the salinity and a preparation method of the salt for enhancing the salinity.
Background
Common salt is an important seasoning in human life, and the world health organization recommends: the common people can keep all activities of our lives only by eating 5 g of salt every day, and meanwhile, the salt is a salty carrier and is used most in seasonings, and the salt can increase the taste of dishes and increase the appetite. However, with the increasing living standard, the consciousness of health care is gradually strengthened, for example, people with diabetes are advocated to eat less sugar, people with hypertension and the like eat less salt, and people with obesity eat less grease.
Therefore, there is a need to develop a method for increasing salt content and reducing sodium content, and a low sodium salt generally advocated in the market at present is one of the ideas, and potassium is used to replace part of sodium, so that sodium intake can be reduced to a certain extent, potassium intake can be increased, and the balance state of sodium, potassium and blood pressure in a body can be improved, but not all people are suitable, and the national standard also requires that the content of potassium is indicated in a product label of the low sodium salt, and is indicated as follows: "people who are not suitable for taking high potassium, such as high temperature operators, heavy labor intensity workers, renal dysfunction patients, and hypertension patients taking antihypertensive drugs, should use with caution". Moreover, salt reduction without salt reduction and flavor deterioration are technical bottlenecks of low-sodium salt.
At present, many researchers have studied salt for enhancing salty taste, for example, patent document (application number 201910954248.4) discloses a potassium-free sodium-reduced granulated edible salt and a preparation method thereof, wherein an umami substance can enhance the sensitivity of a human body to a salty taste perception receptor, and when the umami substance is used together with sodium chloride, the perception of human taste buds to salty taste can be enhanced, which is a principle of enhancing salty taste and freshness in organoleptic science. By using the principle of increasing the effect of salty and fresh food and the seasoning technology, the sodium reduction of about 20-30% can be realized under the condition of the same perceived salinity. The yeast extract can have a freshness enhancing property.
In addition, a research on the salty taste increasing effect of the organic acid flavoring agent on the low sodium salt is disclosed in 2012 and 06 of the food industry science and technology, the salty taste increasing effect of the L-malic acid, succinic acid, citric acid and fumaric acid on the low sodium salt at different addition levels is intensively researched through exploration of the compound effect of each organic acid flavoring agent and the low sodium salt, the optimal addition amount of the four acid flavoring agents is obtained, and the salty taste increasing effect on the low sodium salt is obvious.
The taste buds on two sides of the tongue body of the human body are sensitive to sour taste, the taste buds on two sides of the tongue tip are sensitive to salty taste, the sensitivity degrees of the taste buds to various tastes are different, the bitter taste distinguishing capability of people is the highest, sour taste is the second best, salty taste is the second best, and sweet taste is the worst. The region experiencing sour taste is immediately adjacent to the region experiencing salty taste, and thus, acid may be used to reduce the need for salt with the goal of achieving the same saltiness.
In addition, patent document (application No. 201510431391.7) discloses an instant-dissolving, salty-increasing and sodium-reducing functional composition and seasoning, wherein gas, nutritional functional substances and water can be produced by reacting organic acid with alkaline foaming agent, different effects of natural granulation, salty-increasing, instant-dissolving, tabletting and functional nutrient bringing by the product can be achieved by controlling the types and the proportion of different organic acid and alkaline foaming agent, people can be helped to effectively reduce sodium salt intake, and some flavor enhancer is additionally added in the instant-dissolving, salty-increasing and sodium-reducing functional composition and seasoning, so that the taste and flavor diversity of the nutritional functional compound seasoning can be realized, and more diversified, more convenient and healthier cooking seasoning can be provided.
However, there are few reports on the research of enhancing the perception of human taste buds to salty taste by utilizing the sour-fresh synergistic effect and realizing salt reduction without reducing salty taste.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art.
Therefore, the invention provides a salt for enhancing the saltiness, which can increase the degree of saltiness felt by taste buds of a human body so as to reduce the intake of sodium in the cooking and eating process.
The invention also provides a preparation method of the salt for enhancing the salt content, and the preparation method has the advantages of simple steps, convenience in operation and the like.
The salt for enhancing the saltiness provided by the embodiment of the invention comprises the following components: refining salt; fruit organic acid, wherein the mass of the fruit organic acid is 0.1-5% of the mass of the refined table salt, and the pH value of the fruit organic acid is 2-4; yeast extract, wherein the mass of the yeast extract is 0.01-0.1% of the mass of the refined table salt;
an anti-caking agent.
According to the salt for enhancing the salty taste, the fruit organic acid and the yeast extract are added into the refined salt, so that a synergistic salty taste enhancing effect can be generated between the fruit organic acid and the yeast extract, the perception of human taste buds on salty taste is enhanced, and the salt intake is reduced. The salt for enhancing the saltiness is different from low-sodium salt in the market, no potassium salt is introduced, the saltiness of the common refined salt is improved directly through a pure natural, green and healthy formula, so that the sodium intake in the cooking and eating processes is reduced, and the salt can be used healthily and reasonably by the public.
According to one embodiment of the invention, the fruit organic acid is fruit juice, fruit juice extract, concentrate or powder.
According to one embodiment of the invention said refined table salt is an iodized salt.
According to one embodiment of the present invention, said refined table salt is an iodine-free salt.
According to one embodiment of the invention, the anti-caking agent is potassium ferrocyanide, ferric ammonium citrate, silica or calcium silicate.
According to one embodiment of the invention, the yeast extract is a powder or a liquid.
According to one embodiment of the invention, the yeast extract is a combination of one or more yeast extracts.
A method of preparing a salt for enhancing saltiness according to an embodiment of the second aspect of the invention comprises the steps of: s1, weighing refined salt, and adding a solution prepared from an anticaking agent to obtain a mixed solution A; s2, mixing the organic acid of the fruit, the yeast extract and the solvent to obtain a mixed solution B, and adding the mixed solution B into the mixed solution A to obtain a mixed solution C; and S3, drying the mixed liquid C.
According to one embodiment of the present invention, the drying temperature is below 60 ℃ in step S3.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
figure 1 is a flow diagram of a method of preparing a salt for enhancing saltiness in accordance with an embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
The salt for enhancing salty food according to the embodiment of the present invention will be described in detail below with reference to the accompanying drawings.
The salt for enhancing the saltiness provided by the embodiment of the invention comprises the following components: the salt comprises refined table salt, organic fruit acid, yeast extract and an anticaking agent, wherein the mass of the organic fruit acid is 0.1-5% of the mass of the refined table salt, the pH value of the organic fruit acid is 2-4, and the mass of the yeast extract is 0.01-0.1% of the mass of the refined table salt, the organic fruit acid and the yeast extract have a synergistic salty taste increasing principle, the salinity of the salt sensed by a receptor can be improved, the anticaking agent can prevent the salt from caking, and the fluidity and the looseness of the salt are ensured.
The refined salt is prepared from natural well mineral salt serving as a raw material by an advanced vacuum production process technology, has the characteristics of white color, uniform particles, less impurities, high purity and the like, is easier to dissolve when being cooked due to uniform particles, and can be quickly added into food for seasoning.
In some embodiments of the invention, the fruit organic acid is fruit juice, fruit juice extract, concentrate or powder.
Preferably, the fruit organic acid is fresh fruit juice, which may be one of lemon juice, kiwi juice, orange juice and orange juice or a mixture thereof. For example, the fruit organic acid is prepared from lemon juice which is obtained by squeezing fresh lemons, has strong sour taste and light faint scent taste, and contains nutrient components such as sugar, vitamin c, vitamin B1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and the like. Lemon juice is a common drink, also a top-grade seasoning, and is commonly used in the preparation of western dishes and pastries. The lemon juice has effects of relieving cough, eliminating phlegm, promoting fluid production, invigorating spleen, enhancing immunity, and delaying aging. That is, when the fruit juice is used as the organic acid of the fruit and added into the salt, the organic acid not only can play a synergistic role with the yeast extract, but also can improve the nutrient content and increase various effects.
When the fruit juice is used for mixing, the whiteness of the salt is not affected because the amount of the fruit juice added is not large.
According to one embodiment of the invention the refined table salt is an iodized salt.
In some embodiments of the invention, the refined table salt is an iodine-free salt.
According to one embodiment of the invention, the anti-caking agent is potassium ferrocyanide, ferric ammonium citrate, silica or calcium silicate.
In some embodiments of the invention, the yeast extract is a powder or a liquid.
According to one embodiment of the invention, the yeast extract is a combination of one or more yeast extracts.
As shown in fig. 1, the preparation method of the salt for enhancing salty taste according to the embodiment of the present invention comprises the following steps:
s1, weighing refined salt, and adding a solution prepared from an anticaking agent to obtain a mixed solution A;
s2, mixing the organic acid of the fruit, the yeast extract and the solvent to obtain a mixed solution B, and adding the mixed solution B into the mixed solution A to obtain a mixed solution C;
s3, drying the mixed liquid C.
Alternatively, in step S3, the drying temperature is below 60 ℃.
The salt for enhancing salty taste and the method for preparing the same according to the embodiment of the present invention will be described in detail with reference to the following specific examples.
Example 1
Weighing 1 ton of refined salt, adding a certain amount of potassium ferrocyanide (5 ppm based on the ferrous cyanide), adding 10kg of mixed fresh lemon juice and 0.1kg of yeast extract, drying in a mixing drying oven, controlling the temperature at 50 ℃, and obtaining the salt, namely the salt for enhancing the salinity.
Example 2
Weighing 1 ton of refined salt, adding a certain amount of ferric ammonium citrate (8 ppm by total), adding 20kg of mixed fresh kiwi fruit juice and 0.3kg of yeast extract, drying in a mixing drying oven, controlling the temperature at 55 ℃, and obtaining the salt, namely the salt for enhancing the salt.
Example 3
Weighing 1 ton of refined salt, adding a certain amount of ferric ammonium citrate (8 ppm by total), adding 15kg of mixed fresh lemon juice, 10kg of fresh kiwi fruit juice and 0.2kg of yeast extract, drying in a mixing drying oven, controlling the temperature at 50 ℃, and obtaining the salt, namely the salt for the salty food.
Example 4
Weighing 1 ton of refined salt, adding a certain amount of potassium ferrocyanide (5 ppm based on the ferrous cyanide), adding 15kg of mixed fresh orange juice and 0.25kg of yeast extract, drying in a mixing drying oven at the temperature of 50 ℃, and obtaining the salt, namely the salt for enhancing the salinity.
The invention tests the taste of the product by adopting the following method:
(1) during testing, 50 audiences are invited to perform sensory evaluation on the salty taste and the mouthfeel of the salt-enriched salt sample and the common refined salt, and 5 grams of the salt-enriched salt sample and 5 grams of the common refined salt are respectively weighed and dissolved in 100ml of water for everyone to taste and score. The formula of the salt-enriched salt sample is that 1% of fresh lemon juice, 0.01% of yeast extract and 5ppm of potassium ferrocyanide (calculated as ferrocyanide) are added into refined table salt in example 1. The results show that the average score of the salty taste of the common salt is 20 points (the score is 0-30 points), the average score of the salty salt sample is 26 points, and the salty taste is more acceptable in mouthfeel. Namely, under the aim of achieving the same salinity, the salt intake of eating the salt-increasing salt can be reduced by 30 percent, and the salt is reduced without reducing the salinity.
(2) The taste index of the salt-enriched salt sample is tested by a taste analysis system, namely an electronic tongue, and the taste of the salt-enriched salt sample is analyzed. The data show that the salty taste of the common refined salt is 4.32, the salty taste of the salt-enhancing salt is larger than that of the common refined salt, and the difference can be sensed only by being larger than 0.5 scale. The test results are shown in table 1 below.
TABLE 1 salty taste data for the examples
| Salty taste | |
| Example 1 | 5.54 |
| Example 2 | 5.82 |
| Example 3 | 6.01 |
| Example 4 | 5.66 |
In summary, according to the salty taste enhancing salt and the preparation method thereof provided by the embodiment of the invention, the fruit organic acid is matched with the yeast extract, so that the perception of human taste buds on salty taste can be enhanced by utilizing the sour-fresh synergistic effect, the salinity of refined salt is improved, and no potassium salt is introduced; and the purposes of pure nature, green and health can be realized by adopting the fruit organic acid, so that the salt can be healthily used by the public and reasonably used while the intake of sodium in the cooking and eating processes is reduced.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example," or "some examples" or the like mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (9)
1. A salt for enhancing saltiness, which is characterized by comprising the following components:
refining salt;
fruit organic acid, wherein the mass of the fruit organic acid is 0.1-5% of the mass of the refined table salt, and the pH value of the fruit organic acid is 2-4;
yeast extract, wherein the mass of the yeast extract is 0.01-0.1% of the mass of the refined table salt;
an anti-caking agent.
2. The saltingsalt of claim 1 wherein the fruit organic acid is a fruit juice, juice extract, concentrate or powder.
3. The saltingenhancing salt of claim 1 wherein the refined table salt is an iodide salt.
4. The saltingenhancing salt of claim 1 wherein the refined table salt is an iodine-free salt.
5. The saltingenhancing salt of claim 1 wherein the anticaking agent is potassium ferrocyanide, ferric ammonium citrate, silica or calcium silicate.
6. Salt for enhancing saltiness according to claim 1, characterized in that the yeast extract is a powder or a liquid.
7. The saltingizing salt of claim 1 wherein the yeast extract is a combination of one or more yeast extracts.
8. A method of preparing a saltingsalt according to any of claims 1 to 7, comprising the steps of:
s1, weighing refined salt, and adding a solution prepared from an anticaking agent to obtain a mixed solution A;
s2, mixing the organic acid of the fruit, the yeast extract and the solvent to obtain a mixed solution B, and adding the mixed solution B into the mixed solution A to obtain a mixed solution C;
and S3, drying the mixed liquid C.
9. The method of preparing a salt for a savory food as claimed in claim 8, wherein the drying temperature is below 60 ℃ in step S3.
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