CN115669913A - Potassium-free low-sodium edible salt and preparation method thereof - Google Patents
Potassium-free low-sodium edible salt and preparation method thereof Download PDFInfo
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- CN115669913A CN115669913A CN202211424541.8A CN202211424541A CN115669913A CN 115669913 A CN115669913 A CN 115669913A CN 202211424541 A CN202211424541 A CN 202211424541A CN 115669913 A CN115669913 A CN 115669913A
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- edible salt
- potassium
- sodium
- free low
- sodium chloride
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- 150000003839 salts Chemical class 0.000 title claims abstract description 48
- 239000011734 sodium Substances 0.000 title claims abstract description 30
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 60
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 32
- 239000011780 sodium chloride Substances 0.000 claims description 30
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 29
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 claims description 25
- 229960003589 arginine hydrochloride Drugs 0.000 claims description 23
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 23
- 229960002401 calcium lactate Drugs 0.000 claims description 23
- 239000001527 calcium lactate Substances 0.000 claims description 23
- 235000011086 calcium lactate Nutrition 0.000 claims description 23
- 108010050792 glutenin Proteins 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 108091005658 Basic proteases Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 108010061711 Gliadin Proteins 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 229910001414 potassium ion Inorganic materials 0.000 abstract description 6
- 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 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 18
- 235000019643 salty taste Nutrition 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000243 solution Substances 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 230000002195 synergetic effect Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 239000004475 Arginine Substances 0.000 description 3
- 229960003121 arginine Drugs 0.000 description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 3
- 235000015598 salt intake Nutrition 0.000 description 3
- 229910001415 sodium ion Inorganic materials 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- 235000019608 salt taste sensations Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000000637 arginyl group Chemical group N[C@@H](CCCNC(N)=N)C(=O)* 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000002232 neuromuscular Effects 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 239000012088 reference solution Substances 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000030883 sensory perception of salty taste Effects 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
Abstract
The invention discloses a potassium-free low-sodium edible salt and a preparation method thereof, wherein the potassium-free low-sodium edible salt comprises the following components: the edible salt reduces the sodium content on the basis of ensuring the salinity, and does not introduce potassium ions.
Description
Technical Field
The invention relates to the technical field of food, in particular to potassium-free low-sodium edible salt and a preparation method thereof.
Background
The salt is an important seasoning in human life, can maintain various activities of human life, can increase the taste of dishes and stimulate appetite. However, with the increasing living standard, the awareness of health care is increasing.
Excessive sodium ion intake is an environmental factor inducing various diseases such as hypertension, coronary heart disease, osteoporosis and the like. The world health organization recommends that the daily salt intake of adults is 5g, and the dietary nutrient intake survey in China shows that the salt intake of residents in China is about 2 times or even 3 times of the recommended value of the world health organization.
In order to ensure the salinity of the salt and reduce the intake of sodium ions, the low-sodium salt mainly takes the introduction of potassium ions as a main means at present. Unlike sodium ions, potassium ions are widely present in animal and plant tissues, the potassium ions taken in daily diet can meet the requirements of human bodies, and excessive potassium ion intake can cause diseases or discomfort of cardiovascular systems, neuromuscular systems, digestive systems and urinary systems.
Therefore, the development of the potassium-free low-sodium edible salt is of great significance.
Disclosure of Invention
In view of the above, the present application provides a potassium-free low-sodium edible salt and a preparation method thereof, and the edible salt reduces the sodium content without introducing potassium ions on the basis of ensuring the salinity.
In order to achieve the technical purpose, the following technical scheme is adopted in the application:
in a first aspect, the present application provides a potassium-free low-sodium edible salt, comprising the following components: sodium chloride, glutamine peptide, calcium lactate and arginine hydrochloride.
Preferably, the mass of the glutamine peptide is 0.01-0.25% of the mass of the sodium chloride.
Preferably, the mass of the calcium lactate is 0.01-0.04% of the mass of the sodium chloride.
Preferably, the mass of the arginine hydrochloride is 0.01-0.1% of the mass of the sodium chloride.
Preferably, the glutamine peptide is obtained by performing enzymolysis and drying on gluten protein.
Preferably, the gluten protein is one or more of glutenin and gliadin.
Preferably, the enzyme is an alkaline protease.
In a second aspect, the present application provides a method for preparing a potassium-free low-sodium edible salt, comprising the steps of:
s1, adding glutamine peptide, calcium lactate and arginine hydrochloride into a solvent to obtain a mixture solution;
and S2, spraying the mixture solution on sodium chloride powder in a stirring state, and drying to obtain the potassium-free low-sodium edible salt.
Preferably, the drying temperature of the step S2 is 40 to 70 ℃.
Preferably, the particle size of the sodium chloride powder is 20-50 meshes.
The beneficial effect of this application is as follows: in the scheme, the glutamine peptide and the arginine hydrochloride can generate a synergistic salt-increasing effect, and meanwhile, calcium lactate is compounded to enhance the perception of human taste buds on salt taste, so that the salt intake is reduced; the raw materials of glutamine peptide and arginine hydrochloride in the scheme are high in thermal stability and not easy to decompose in a damp and hot environment, but the glutamine peptide is decomposed into glutamine and arginine to generate a synergistic flavor enhancing effect during high-temperature cooking, so that the method is more suitable for Chinese cooking; the method for preparing the edible salt has the advantages that the raw materials are uniformly mixed, the raw materials and the edible salt are integrated, and the uniformity is high.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The application provides a potassium-free low-sodium edible salt, which comprises the following components: sodium chloride, glutamine peptide, calcium lactate and arginine hydrochloride.
According to the scheme, sodium chloride is used as a matrix, glutamine peptide, calcium lactate and arginine hydrochloride are used as salty taste enhancers to reduce the sodium intake of the edible salt under the condition of keeping the same salinity, the delicious substance can enhance the sensitivity of a human body to a salty taste perception receptor, and when the delicious substance and the sodium chloride are used together, the perception of human taste buds to the salty taste can be enhanced, which is a salty and delicious synergistic principle in organoleptic science. Based on the salty and fresh synergistic theory, the glutamine peptide and the arginine hydrochloride can generate a synergistic salty effect, meanwhile, the calcium lactate is compounded to improve the salty taste, the environment is mostly a high-temperature and high-humidity environment of less than 100 ℃ due to cooking habits in a Chinese kitchen, the glutamine peptide is high in stability in the environment, during cooking, the glutamine peptide and the dissolved arginine are decomposed into the glutamine peptide to be synergistically salty due to the oil temperature or the stir-frying environment, meanwhile, the salty effect is improved under the condition that the calcium lactate is added, and the intake of sodium can be reduced.
The addition amount of glutamine peptide, calcium lactate and arginine hydrochloride is within the range allowed by the regulation, suitably but not limited, the glutamine peptide is 0.01-0.25% of the sodium chloride, preferably the glutamine peptide is 0.01-0.03% of the sodium chloride, suitably but not limited, the calcium lactate is 0.01-0.04% of the sodium chloride, preferably the calcium lactate is 0.01-0.02% of the sodium chloride, suitably but not limited, the arginine hydrochloride is 0.01-0.1% of the sodium chloride, preferably the arginine hydrochloride is 0.01-0.05% of the sodium chloride, within the range, the effect of increasing can be achieved, and the excessive intake of salty taste in human body can be avoided.
The glutenin is obtained by carrying out enzymolysis and drying on glutenin, compared with non-glutenin, the glutenin has more glutenin, the enzymolysis is easier, the content is more, the glutenin is one or more of glutenin and gliadin, the enzyme is alkaline protease, the enzymolysis temperature is 40-45 ℃, the enzymolysis time is 4-6h, and after the enzymolysis, the product is dried at 50-80 ℃, so that the glutenin powder is taken as a raw material for preparing the potassium-free low-sodium salt.
Meanwhile, the application provides a preparation method of the potassium-free low-sodium edible salt, which comprises the following steps:
s1, adding glutamine peptide, calcium lactate and arginine hydrochloride into a solvent to obtain a mixture solution;
s2, spraying the mixture solution on sodium chloride powder with the particle size of 20-50 meshes in a stirring state, and drying at 40-70 ℃ to obtain the potassium-free low-sodium edible salt.
Because glutamine peptide, calcium lactate, arginine hydrochloride are less than the content of sodium chloride raw materials, consequently the condition of misce bene easily appears, and because of factors such as bulk density, particle diameter, mobility, the adhesion of additive, can not be fine become whole with edible salt, the layering appears easily, the content degree of consistency is not conform to the requirement, and then take place to eat the problem that the back reduces effect, consequently, this application is sprayed the additive in edible salt raw materials with liquid form, increases the degree of consistency, guarantees the salinity.
The present application will be further described below by way of specific embodiments.
Examples 1 to 6
A potassium-free low-sodium edible salt comprises the following components: the dosage of each component is shown in table 1.
The preparation method of the potassium-free low-sodium edible salt comprises the following steps:
s1, adding glutamine peptide, calcium lactate and arginine hydrochloride into water to obtain a mixture solution;
s2, grinding sodium chloride to 20-50 meshes, then putting the ground sodium chloride into a stirring tank to stir the sodium chloride powder, spraying the mixture solution on the sodium chloride powder in a stirring state, and drying at 40-70 ℃ to obtain the potassium-free low-sodium edible salt.
TABLE 1 preparation of raw material components in edible salt
| Glutamine peptide (g) | Calcium lactate (g) | Arginine hydrochloride (g) | Sodium chloride (g) | |
| Example 1 | 0.01 | 0.01 | 0.01 | 100 |
| Example 2 | 0.03 | 0.01 | 0.01 | 100 |
| Example 3 | 0.03 | 0.01 | 0.05 | 100 |
| Example 4 | 0.03 | 0.02 | 0.05 | 100 |
| Example 5 | 0.25 | 0.04 | 0.1 | 100 |
| Example 6 | 0.005 | 0.005 | 0.005 | 100 |
| Comparative example 1 | 0 | 0.01 | 0.01 | 100 |
| Comparative example 2 | 0.01 | 0.01 | 0 | 100 |
| Comparative example 3 | 0.01 | 0.01 | 100 |
Comparative examples 1 to 3
An edible salt was prepared in the same manner as in example 1 except that comparative examples 1 to 3 did not include glutamine peptide, calcium lactate, and arginine hydrochloride in this order.
Comparative example 4
An edible salt, the other contents and procedures are the same as in example 1 except that glutamine peptide is replaced with glutamine.
Comparative example 5
An edible salt was prepared in the same manner as in example 1 except that calcium lactate was replaced with lactic acid.
Comparative example 6
An edible salt was obtained in the same manner as in example 1 except that arginine hydrochloride was replaced with arginine.
Evaluation test
Edible salts obtained in examples 1 to 6 of the present invention and comparative examples 1 to 6 were prepared into a 1.5% solution in deionized water, and a 1.5% sodium chloride solution was used as a standard reference solution (the salinity of sodium chloride was 3 minutes), and the designed salty taste evaluation criteria are shown in table 2.
TABLE 2 taste evaluation criteria
| Salty taste | Miscellaneous flavor | |
| 1 point is | Very light salty taste | The foreign flavor is very heavy |
| 2 is divided into | The salty taste is light | Heavy foreign flavor |
| 3 points of | Has moderate salty taste | Has foreign flavor |
| 4 is divided into | Salty taste is heavy | Has slight foreign flavor |
| 5 points of | Salty taste is very heavy | Has no foreign flavor |
The edible salts obtained in examples 1 to 6 and comparative examples 1 to 6 were scored by taste evaluation after heating at 120 ℃ by 100 persons, and then averaged, and the results are shown in Table 3.
Table 3 evaluation results
| Salty taste score | Miscellaneous taste scoring | |
| Example 1 | 4.1 | 0 |
| Example 2 | 4.3 | 0 |
| Example 3 | 4.7 | 0.2 |
| Example 4 | 4.9 | 0.6 |
| Example 5 | 5 | 2.3 |
| Example 6 | 3.9 | 0 |
| Comparative example 1 | 3.1 | 0 |
| Comparative example 2 | 3.2 | 0 |
| Comparative example 3 | 3.3 | 0 |
| Comparative example 4 | 2.5 | 0 |
| Comparative example 5 | 3.8 | 3.4 |
| Comparative example 6 | 3.6 | 1.1 |
As can be seen from Table 3, the salinity of the edible salt in the examples 1-6 is higher than that of the edible salt in the comparative examples 1-6, which shows that the edible salt in the scheme has stronger salinity at the inlet than that of the comparative examples after being cooked, and can effectively reduce the intake of sodium; comparing examples 1-3, which are compared with example 1 and one of the raw materials is reduced, it can be seen that the salinity of comparing examples 1-3 is greatly reduced, even lower than the minimum amount of edible salt in example 6, which indicates that glutamine peptide, calcium lactate and arginine hydrochloride can synergistically increase the salinity, comparing example 4, which replaces glutamine peptide with glutamine, which greatly reduces the salinity, which indicates that the salty taste of the edible salt is still better after high-temperature cooking, comparing examples 5-6, which replaces calcium lactate and arginine hydrochloride with respect to example 1, which increases the foreign flavor and reduces the comprehensive performance of the edible salt, and examples 1-6, which study the dosage of glutamine peptide, calcium lactate and arginine hydrochloride, show that although the salt taste is improved by increasing the dosage, the foreign flavor is increased, therefore, on the premise of keeping no foreign flavor, the potassium-free low-sodium edible salt can be prepared by using example 1 as the best example.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are also included in the scope of the present invention.
Claims (10)
1. A potassium-free low-sodium edible salt is characterized by comprising the following components: sodium chloride, glutamine peptide, calcium lactate and arginine hydrochloride.
2. The potassium-free low-sodium edible salt according to claim 1, wherein the mass of the glutamine peptide is 0.01 to 0.25% of the mass of the sodium chloride.
3. A potassium-free low-sodium edible salt according to claim 1, wherein the calcium lactate is present in an amount of 0.01 to 0.04% by mass of the sodium chloride.
4. The potassium-free low-sodium edible salt according to claim 1, wherein the arginine hydrochloride is 0.01 to 0.1% by mass of the sodium chloride.
5. The potassium-free low-sodium edible salt according to claim 1, wherein the glutamine peptide is obtained by subjecting gluten protein to enzymolysis and drying.
6. The potassium-free low-sodium edible salt according to claim 5, wherein the glutenin is one or more of glutenin and gliadin.
7. The potassium-free low-sodium edible salt according to claim 5, wherein the enzyme is an alkaline protease.
8. A method for preparing the potassium-free low-sodium edible salt according to any one of claims 1 to 7, comprising the steps of:
s1, adding glutamine peptide, calcium lactate and arginine hydrochloride into a solvent to obtain a mixture solution;
s2, spraying the mixture solution on sodium chloride powder in a stirring state, and drying to obtain the potassium-free low-sodium edible salt.
9. The method of claim 8, wherein the drying temperature of the step S2 is 40 to 70 ℃.
10. The method according to claim 8, wherein the particle size of the sodium chloride powder is 20 to 50 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211424541.8A CN115669913B (en) | 2022-11-15 | Potassium-free low-sodium edible salt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211424541.8A CN115669913B (en) | 2022-11-15 | Potassium-free low-sodium edible salt and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115669913A true CN115669913A (en) | 2023-02-03 |
| CN115669913B CN115669913B (en) | 2024-04-26 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337856A (en) * | 1999-11-29 | 2002-02-27 | 协和发酵工业株式会社 | Method of strengthening the taste of sodium chloride, agent for strengthening the taste of sodium chloride, sodium chloride-taste seasoning and food having strengthened taste of sodium chloride |
| CN103251026A (en) * | 2013-04-12 | 2013-08-21 | 南京佳邦食品有限公司 | Mixed salt for preserving meat product and application thereof |
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337856A (en) * | 1999-11-29 | 2002-02-27 | 协和发酵工业株式会社 | Method of strengthening the taste of sodium chloride, agent for strengthening the taste of sodium chloride, sodium chloride-taste seasoning and food having strengthened taste of sodium chloride |
| CN103251026A (en) * | 2013-04-12 | 2013-08-21 | 南京佳邦食品有限公司 | Mixed salt for preserving meat product and application thereof |
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