CN112914077A - Preparation method of low-sodium delicious salt rich in amino acid - Google Patents

Preparation method of low-sodium delicious salt rich in amino acid Download PDF

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Publication number
CN112914077A
CN112914077A CN201911231888.9A CN201911231888A CN112914077A CN 112914077 A CN112914077 A CN 112914077A CN 201911231888 A CN201911231888 A CN 201911231888A CN 112914077 A CN112914077 A CN 112914077A
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China
Prior art keywords
amino acid
sodium
parts
mixture
low
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Pending
Application number
CN201911231888.9A
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Chinese (zh)
Inventor
张金浩
李国强
田媛媛
王金婵
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Tianjin Luhe Food Additives Co ltd
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Tianjin Luhe Food Additives Co ltd
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Priority to CN201911231888.9A priority Critical patent/CN112914077A/en
Publication of CN112914077A publication Critical patent/CN112914077A/en
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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
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/175—Amino acids
    • 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

Abstract

The invention provides a preparation method of low-sodium umami salt rich in amino acid, which comprises the following steps: (1) uniformly mixing sodium chloride, potassium chloride and calcium chloride to obtain a mixture I; (2) grinding the mixture I in a grinder until the particle size is less than 0.5 mm; (3) sequentially adding amino acid, trehalose, chitosan oligosaccharide and a flavor enhancer into the ground mixture I, and uniformly stirring to obtain a mixture II; (4) the mixture II is ground in a grinder to a particle size of less than 0.4 mm. The preparation method of the low-sodium umami salt rich in amino acid realizes that the amino acid can be supplemented while the salt is used.

Description

Preparation method of low-sodium delicious salt rich in amino acid
Technical Field
The invention belongs to the technical field of edible sodium chloride, and particularly relates to a preparation method of low-sodium umami salt rich in amino acid.
Background
Common salt is an important seasoning in human life and plays a significant role in human life. The salt is a flavoring agent with important physiological functions, and can regulate the osmotic pressure balance of human body and maintain the normal excitability of nerve and muscle. When the edible salt is not contained in the eaten food, the content of sodium ions in the body is reduced, potassium ions enter blood from cells, and the phenomena of blood thickening, scanty urine, skin yellowing and the like can occur. However, excessive salt intake is also harmful to the human body, for example, the risk of hypertension is increased, and the world health organization of the united nations recommends that the daily salt intake of each adult should be less than 6 g.
At present, most scholars consider that hypertension is related to sodium ions in common salt, so that low sodium salt is proposed in many countries of the world, and potassium chloride and magnesium sulfate are mainly used for replacing part of sodium chloride to improve sodium and potassium in the body. The balance state of magnesium ions achieves the aim of preventing and controlling hypertension.
With the gradual improvement of the health concept of consumers, the varieties of table salt in the market also become diversified. Amino acids are basic substances constituting proteins required for animal nutrition, and since common salt is a daily necessity, if amino acids can be added to common salt, the amino acids can be supplemented together with the use of common salt.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for preparing low-sodium umami salt rich in amino acids, so as to supplement amino acids while using common salt.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
the low-sodium umami salt rich in amino acid comprises the following components in parts by weight: 40-60 parts of sodium chloride, 20-50 parts of potassium chloride, 5-15 parts of amino acid, 1-3 parts of calcium chloride, 1-5 parts of trehalose, 1-10 parts of chitosan oligosaccharide and 1-5 parts of flavor enhancer.
Further, the composition comprises the following components in parts by weight: 50 parts of sodium chloride, 40 parts of potassium chloride, 13 parts of amino acid, 1 part of calcium chloride, 2 parts of trehalose, 5 parts of chitosan oligosaccharide and 1 part of flavor enhancer.
Further, the amino acid is one or more of lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine, sodium L-glutamate, L-alanine, sodium L-aspartate and glycine.
Among them, lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, and valine are essential amino acids which cannot be synthesized by the human body (or other vertebrates) or whose synthesis rate is far from being adapted to the needs of the body, and which are essential to be supplied by food proteins.
Lysine can regulate metabolism balance of human body, provide structural component for synthesizing carnitine, and carnitine can promote synthesis of fatty acid in cell. Lysine also has effects of improving gastric secretion, stimulating appetite, and promoting growth and development of children. Lysine can improve calcium absorption and accelerate bone growth. Lysine deficiency, anorexia, nutritional anemia, central nervous system impairment, and dysplasia can cause protein metabolism disorder, and lead to growth disorder. L-lysine has physiological activity, and D-lysine has no physiological activity. Lysine is one of essential amino acids for human body, and is the first limiting amino acid with low content in cereals. Lysine has important physiological functions in human body, is an essential amino acid for synthesizing important proteins such as brain nerve regenerative cells, nucleoprotein, hemoglobin and the like, is an amino acid which is widely applied at present, and has important significance for the supplement of infants and pregnant women.
Phenylalanine is involved in eliminating loss of kidney and bladder function. Threonine has the function of converting certain amino acids to equilibrium.
Methionine is one of essential amino acids of human body, and is the only sulfur-containing amino acid in essential amino acids. L-methionine is active methionine directly utilized by animal metabolic reaction, and D-methionine must be converted into L-methionine for biological utilization. L-methionine is a methyl donor of biochemical reactions in human bodies, participates in various methylation reactions in human bodies, is closely related to the metabolism of sulfur-containing compounds in organisms, and is also related to the metabolism of phosphorus and the synthesis of adrenaline, choline and creatine. The methyl group can also methylate toxic substances or medicines to detoxify.
Tryptophan is an essential amino acid which is converted in vivo into many physiologically important active substances, such as 5-hydroxytryptamine and precursors of nicotinic acid, 5-hydroxytryptamine being an important neurotransmitter in the human body.
Valine acts on corpus luteum, mammary gland and ovary. Leucine acts to balance isoleucine. Isoleucine is involved in the regulation and metabolism of the thymus, spleen and infracerebral glands. Histidine is an essential amino acid during infant growth and development.
The L-sodium glutamate is commonly called monosodium glutamate, has strong meat flavor, is a nutrient substance for human bodies, is not an essential amino acid for human bodies, but is metabolized in vivo, can synthesize other amino acids after undergoing amino acid transfer with keto acid, and 96 percent of the L-sodium glutamate can be absorbed by the bodies after being eaten.
L-alanine, belonging to non-essential amino acid, is the amino acid with the largest content in blood, has important physiological action, and is used as a synergist in spices.
The L-sodium aspartate exists in bamboo shoots and soy sauce, the taste strength of the L-sodium aspartate is about one fifth of that of monosodium glutamate, but the L-sodium aspartate can play a role of multiplication when being used together with monosodium glutamate, a freshener and the like.
Glycine is widely existed in nature, and is abundant in marine products such as shrimp, crab, sea urchin, abalone and the like and animal protein, and is a main component of seafood flavor. The glycine ferric salt complex also has the function of enriching the blood. The sodium salt, zinc salt, aluminum salt and copper salt of glycine are all additives of nutritional health products. The seasoning function of the glycine mainly comprises the following steps: the acid and alkali taste is relieved, and the salt taste can be relieved by adding glycine into the salted product; the bitter taste of the food due to the addition of saccharin is covered and the sweet taste is enhanced; can generate a fragrant substance, and the fragrant substance reacts with reducing sugar to generate caramel fragrance; the addition of glycine in the prepared wine can cover up the bitter taste and salt taste and improve the wine flavor, and the addition of glycine in the low-alcohol beverage can keep the flavor of the sake and the wine.
Further, the flavor enhancer is a yeast extract.
The invention also provides a preparation method of the low-sodium umami salt rich in amino acid, which is characterized by comprising the following steps: the method comprises the following steps:
(1) uniformly mixing sodium chloride, potassium chloride and calcium chloride to obtain a mixture I;
(2) grinding the mixture I in a grinder until the particle size is less than 0.5 mm;
(3) sequentially adding amino acid, trehalose, chitosan oligosaccharide and a flavor enhancer into the ground mixture I, and uniformly stirring to obtain a mixture II;
(4) the mixture II is ground in a grinder to a particle size of less than 0.4 mm.
Further, the method also comprises the step (5): the ground mixture II is sieved.
Further, the method also comprises the step (6): the sieved mixture is metered and packaged.
Compared with the prior art, the preparation method of the amino acid-rich low-sodium umami salt has the following advantages:
the amino acid is added into the low-sodium delicious salt rich in the amino acid, so that the amino acid required by a human body is supplemented, a certain delicious taste is provided, and the taste of the salt is enhanced. The chitosan oligosaccharide is also added, can be combined with chloride ions presenting negative charges in vivo by virtue of unique positive charges in the structure of the chitosan oligosaccharide and is discharged out of the body, and meanwhile, the chitosan oligosaccharide can activate vascular cells, improve microcirculation, reduce peripheral vascular resistance, reduce serum cholesterol and relieve arteriosclerosis. And a flavor enhancer is also added, so that the delicate flavor of the salt is improved. Trehalose is also added, which is a best sweet taste regulator, and potassium chloride is added to the salt, so that the salt has unpleasant bitter taste, the trehalose can reduce the bitter taste, and the trehalose also has the effects of preventing the deterioration of the salt and keeping the fresh flavor of the salt.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
The present invention will be described in detail with reference to examples.
Example 1
The low-sodium umami salt rich in amino acid comprises the following components in parts by weight: 50 parts of sodium chloride, 40 parts of potassium chloride, 13 parts of amino acid, 1 part of calcium chloride, 2 parts of trehalose, 5 parts of chitosan oligosaccharide and 1 part of flavor enhancer.
Wherein the amino acid is lysine, phenylalanine, isoleucine, leucine, valine, L-alanine, or glycine. The flavor enhancer is yeast extract.
Example 2
The low-sodium umami salt rich in amino acid comprises the following components in parts by weight: 40 parts of sodium chloride, 45 parts of potassium chloride, 8 parts of amino acid, 2 parts of calcium chloride, 1 part of trehalose, 3 parts of chitosan oligosaccharide and 4 parts of flavor enhancer.
Wherein the amino acid is tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine, L-alanine, sodium L-aspartate, or glycine. The flavor enhancer is yeast extract.
Example 3
The low-sodium umami salt rich in amino acid comprises the following components in parts by weight: 60 parts of sodium chloride, 50 parts of potassium chloride, 15 parts of amino acid, 3 parts of calcium chloride, 4 parts of trehalose, 9 parts of chitosan oligosaccharide and 1 part of flavor enhancer.
Wherein the amino acid is lysine, tryptophan, phenylalanine, threonine, isoleucine, leucine, valine, L-sodium glutamate, and L-alanine. The flavor enhancer is yeast extract.
A method of making a low sodium umami salt enriched in amino acids as described in examples 1-3, comprising the steps of:
(1) uniformly mixing sodium chloride, potassium chloride and calcium chloride to obtain a mixture I;
(2) grinding the mixture I in a grinder until the particle size is less than 0.5 mm;
(3) sequentially adding amino acid, trehalose, chitosan oligosaccharide and a flavor enhancer into the ground mixture I, and uniformly stirring to obtain a mixture II;
(4) grinding the mixture II in a grinder until the particle size is less than 0.4 mm;
(5) sieving the ground mixture II;
(6) the sieved mixture is metered and packaged.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (7)

1. A low-sodium umami salt rich in amino acid is characterized in that: the composition comprises the following components in parts by weight: 40-60 parts of sodium chloride, 20-50 parts of potassium chloride, 5-15 parts of amino acid, 1-3 parts of calcium chloride, 1-5 parts of trehalose, 1-10 parts of chitosan oligosaccharide and 1-5 parts of flavor enhancer.
2. The amino acid-rich, low-sodium umami salt of claim 1, wherein: the composition comprises the following components in parts by weight: 50 parts of sodium chloride, 40 parts of potassium chloride, 13 parts of amino acid, 1 part of calcium chloride, 2 parts of trehalose, 5 parts of chitosan oligosaccharide and 1 part of flavor enhancer.
3. The amino acid-rich, low-sodium umami salt according to claim 1 or 2, characterized in that: the amino acid is one or more of lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine, L-sodium glutamate, L-alanine, L-sodium aspartate, and glycine.
4. The amino acid-rich, low-sodium umami salt according to claim 1 or 2, characterized in that: the flavor enhancer is a yeast extract.
5. A process for the preparation of amino acid rich low sodium umami salt according to any one of claims 1 to 4, characterized in that: the method comprises the following steps:
(1) uniformly mixing sodium chloride, potassium chloride and calcium chloride to obtain a mixture I;
(2) grinding the mixture I in a grinder until the particle size is less than 0.5 mm;
(3) sequentially adding amino acid, trehalose, chitosan oligosaccharide and a flavor enhancer into the ground mixture I, and uniformly stirring to obtain a mixture II;
(4) the mixture II is ground in a grinder to a particle size of less than 0.4 mm.
6. The method of preparing amino acid-rich, low-sodium umami salt according to claim 5, wherein: further comprising the step (5): the ground mixture II is sieved.
7. The method of preparing amino acid-rich, low-sodium umami salt according to claim 6, wherein: further comprising the step (6): the sieved mixture is metered and packaged.
CN201911231888.9A 2019-12-05 2019-12-05 Preparation method of low-sodium delicious salt rich in amino acid Pending CN112914077A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116035188A (en) * 2022-10-25 2023-05-02 四川桑乖乖食品科技有限公司 Peptide fresh flavoring agent and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116035188A (en) * 2022-10-25 2023-05-02 四川桑乖乖食品科技有限公司 Peptide fresh flavoring agent and preparation method thereof

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Application publication date: 20210608