CN116268352A - Low-sodium nutritional salty fresh compound seasoning and preparation method thereof - Google Patents
Low-sodium nutritional salty fresh compound seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN116268352A CN116268352A CN202310455437.3A CN202310455437A CN116268352A CN 116268352 A CN116268352 A CN 116268352A CN 202310455437 A CN202310455437 A CN 202310455437A CN 116268352 A CN116268352 A CN 116268352A
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- Prior art keywords
- salty
- sodium
- low
- nutritional
- thick
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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Abstract
The invention provides a low-sodium nutritional salty-fresh compound seasoning, which is prepared by taking the mass of solid matters as a calculation standard, wherein the contents of all the components of the low-sodium nutritional salty-fresh compound seasoning are respectively as follows: 5 to 30 percent of thick taste peptide, 5 to 20 percent of corn instant powder, 5 to 10 percent of yeast extract, 1 to 5 percent of alanine, 50 to 60 percent of sodium chloride and 10 to 30 percent of non-sodium salt salty agent. The invention also provides a preparation method of the low-sodium nutritional salty-fresh compound seasoning, which comprises the steps of preparing the thick-taste peptide seasoning and preparing the low-sodium nutritional salty-fresh compound seasoning. The compound seasoning prepared by the method has the obvious salty, fresh-increasing seasoning effect and nutrition function while reducing the sodium content, and can endow the food with salty, fresh and fragrant coordinated flavor by one-time addition in the food processing and cooking process.
Description
Technical Field
The invention relates to the technical field of seasoning preparation, in particular to a low-sodium nutritional salty fresh compound seasoning and a preparation method thereof.
Background
The flavoring agent is a daily necessity, and can add delicacies to food and satisfy the sensory requirements of consumers, thereby stimulating appetite and promoting human health. With the improvement of the living standard of people, the enhancement of health care consciousness and the change of the consumption habit of middle-aged and young people, the consumption demand of the seasoning is gradually moving to health, functionalization, nutrition and convenience, and the single seasoning is difficult to meet the diversified taste demands and the convenient use demands of consumers. The compound seasoning has various flavor components, multiple flavor development functions and physiological effects, can simultaneously meet the multi-level requirements of consumers, and has wide application prospects in the household cooking industry, the catering industry and the food industry.
Salty taste is the first of all and is an essential taste indispensable in the human diet. Common salt is used as the most common salty agent and is widely used for preserving and improving the fragrance of foods. However, excessive salt intake can increase kidney burden, lead to calcium loss, damage gastric mucosa, induce hypertension, and increase risk of cardiovascular and cerebrovascular diseases, osteoporosis, gastric cancer, etc. Therefore, food salt-reduction and low-sodium diets have become new trends in consumer healthy diets. Because sodium taken by residents is mainly from seasonings such as salt, soy sauce, oyster oil and the like in daily diet and processed foods, popularization and use of low-sodium seasonings are necessary measures for effectively reducing salt.
Studies have shown that taste interactions between salty and umami perception can reduce sodium intake. The flavoring agent such as disodium succinate, sodium glutamate, I+G, etc. has salty taste improving effect. The thick-taste peptide can also enhance sweet, salty and fresh taste, can participate in Maillard reaction to further improve the flavor, has various physiological effects of resisting oxidation, resisting inflammation, regulating immunity, promoting intestinal health and the like, and is a high-quality flavoring agent integrating nutrition, taste, aroma enhancement and physiological activity functions. Therefore, the low-sodium compound seasoning with salty flavor can be obtained by reasonably compounding the components such as the flavoring agent, the thick flavor peptide and the like capable of enhancing salty function with the salt and other flavoring agents.
The thick taste peptide in the common composite seasoning is mostly prepared by hydrolyzing animal and plant raw materials or fermenting microorganisms, the product is complex, and the cost required by separation and purification is high. For example, the prior art discloses a low sodium flavoring peptide salt which is prepared from the following raw materials: the flavor peptide is prepared from corn meal by biological extraction, microwave treatment is needed, and the preparation process is slightly complicated.
Disclosure of Invention
The invention aims to provide a low-sodium nutritional salty fresh compound seasoning so as to meet the dietary requirement of health and salt reduction of consumers.
The invention further aims to provide a preparation method of the low-sodium nutritional salty-fresh composite seasoning, which is safe, nutritional and low-sodium through production and compounding of food-grade raw materials, and has typical salty-fresh flavor and certain physiological activity, so that the purposes of healthy salt reduction, no salty reduction, no fresh reduction and no flavor reduction are realized, and support is provided for development of food industry and healthy diet life of consumers.
In order to achieve the above object, the present invention provides the following technical solutions:
the low-sodium nutritional salty fresh compound seasoning takes the mass of solid matters as a calculation reference, and the contents of the components of the low-sodium nutritional salty fresh compound seasoning are respectively as follows: 5-30% of thick-taste peptide, 5-20% of corn instant powder, 5-10% of yeast extract, 1-5% of alanine, 50-60% of sodium chloride and 10-30% of non-sodium salt salty agent;
the thick-taste peptide material is prepared from donor amino acid and acceptor amino acid through enzyme catalysis and subsequent treatment.
Further, the main components of the thick taste peptide material are as follows: the main component of the thick taste peptide comprises gamma-Glu] n -S、γ-[Glu] n -Gln、γ-[Glu] n -Glu, glutamate and acceptor amino acid salts, salts formed from the acid-base used to adjust the pH;
wherein the gamma- [ Glu] n -S、γ-[Glu] n -Gln、γ-[Glu] n The value range of n of Glu is 1-5;
γ-[Glu] n s is gamma- [ glutamyl ]] n -S，γ-[Glu] n Gln is gamma- [ glutamyl ]] n -glutamine, gamma- [ Glu] n -Glu is gamma- [ glutamyl ]]n-glutamic acid;
the donor amino acid is at least one of glutamic acid or glutamine;
the acceptor amino acid is at least one of glutamic acid, lysine, arginine, histidine or glutamine.
The invention also provides a preparation method of the low-sodium nutritional salty fresh compound seasoning, which comprises the following steps:
(1) Preparation of thick taste peptide: dissolving donor amino acid and acceptor amino acid in water, regulating pH to be alkaline, adding enzyme, and carrying out enzymatic catalytic reaction under the condition of constant temperature stirring; after the reaction liquid is subjected to enzyme deactivation treatment, adding acid to adjust the pH value to obtain thick-taste peptide stock solution, and further treating to obtain thick-taste peptide stock;
(2) Preparing low-sodium nutritional salty fresh compound seasonings: adding corn instant powder, yeast extract, alanine, sodium chloride and non-sodium salt salty agent into the prepared thick-taste peptide instant material, and uniformly mixing to obtain low-sodium nutritional salty fresh composite seasoning; in the step (2), the mass of solid matters is used as a calculation reference, and the contents of all the components of the low-sodium nutritional salty-fresh compound seasoning are respectively as follows: 5 to 30 percent of thick taste peptide, 5 to 20 percent of corn instant powder, 5 to 10 percent of yeast extract, 1 to 5 percent of alanine, 50 to 60 percent of sodium chloride and 10 to 30 percent of non-sodium salt salty agent.
Further, in the step (1), the donor amino acid is at least one of glutamic acid or glutamine;
the acceptor amino acid is at least one of glutamic acid, lysine, arginine, histidine or glutamine;
the molar concentration ratio of the donor amino acid to the acceptor amino acid is 3:1-1:3.
Further, in the step (1), the pH is adjusted to be alkaline, and the alkali used is food grade KOH, naOH, ca (OH) 2 At least one of the above is at a pH ranging from 8.0 to 11.0.
Further, in the step (1), the enzyme used in the enzyme adding is food grade gamma-glutamyl transpeptidase (GGT, EC 2.3.2.2) of microbial origin, the enzyme adding amount is 0.1-5.0U/mL, the reaction temperature is 25-45 ℃, and the reaction time is 2-24 hours.
Further, in the step (1), the constant temperature stirring condition is: the temperature is 30-40 ℃, and the stirring speed is 100-300 r/min.
Further, in the step (1), the condition of the enzyme deactivation treatment is 90-100 ℃ for 5-15 min.
Further, in the step (1), the acid is added to adjust the pH, and the acid is at least one of citric acid, hydrochloric acid, succinic acid, acetic acid, lactic acid and gallic acid, and the pH range is 6.5-7.5.
Further, in said step (1), said further treatment comprises concentration and drying; wherein,,
concentrating in vacuum at 60-80 deg.c;
the drying is at least one of spray drying and freeze drying.
Further, the thick-taste peptide stock is at least one of stock solution, concentrated solution, paste and solid particles or powder; the final form of the low-sodium nutritional salty fresh compound flavoring depends on the thick peptide stock as at least one of stock solution, concentrated solution, paste and solid particles or powder.
Further, the corn instant powder, the yeast extract, the alanine, the sodium chloride and the non-sodium salt salty agent are all food grade, wherein the corn instant powder is selected from Zhaoqing star lake biotechnology Co., ltd.
Based on the technical scheme, compared with the prior art, the invention has the following technical effects:
(1) The low-sodium nutritional salty fresh compound seasoning provided by the invention is rich in taste component, is a multi-flavor and multi-layer low-sodium healthy seasoning, compared with the traditional single seasoning of salt and monosodium glutamate, the low-sodium nutritional salty fresh compound seasoning greatly reduces the sodium content under the same salty degree, can be subjected to secondary flavoring, aroma improvement and color addition through Maillard reaction in the use process, and is rich in amino acid and peptide components, so that good nutritional value and bioactivity can be given to foods.
(2) According to the preparation method of the low-sodium nutritional salty-fresh composite seasoning, disclosed by the invention, the thick-taste peptide is synthesized and prepared by using a green natural enzyme method, and is reasonably compounded with other salty-fresh seasonings to prepare the salty-fresh low-sodium nutritional composite seasoning; the product has high purity, can enhance salty taste and delicate flavor, and has potential physiological activity.
Drawings
FIG. 1 shows a gamma-Glu of example 1 of the present invention] n -powder sample plot of Lys thick peptide stock.
FIG. 2 shows a gamma-Glu of example 1 of the present invention] n Mass spectrum of Lys thick-taste peptide stock.
Detailed Description
In order that the invention may be readily understood, a more particular description of the invention will be rendered by reference to specific embodiments that are illustrated in the appended drawings. The drawings illustrate preferred embodiments of the invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The low-sodium nutritional salty fresh compound seasoning takes the mass of solid matters as a calculation reference, and the contents of the components of the low-sodium nutritional salty fresh compound seasoning are respectively as follows: 5-30% of thick-taste peptide, 5-20% of corn instant powder, 5-10% of yeast extract, 1-5% of alanine, 50-60% of sodium chloride and 10-30% of non-sodium salt salty agent;
the main components of the thick taste peptide material are as follows: the main component of the thick taste peptide comprises gamma-Glu] n -S、γ-[Glu] n -Gln、γ-[Glu] n Glu, glutamate and acceptor amino acid salts, salts formed from the acid and base used to adjust the pH.
Wherein the gamma- [ Glu] n -S、γ-[Glu] n -Gln、γ-[Glu] n The value range of n of Glu is 1-5.
The donor amino acid is at least one of glutamic acid or glutamine; the acceptor amino acid is at least one of glutamic acid, lysine, arginine, histidine or glutamine.
The preparation method of the low-sodium nutritional salty fresh compound seasoning comprises the following steps:
(1) Preparation of thick taste peptide: dissolving donor amino acid and acceptor amino acid in water, regulating pH to be alkaline, adding enzyme, and carrying out enzymatic catalytic reaction under the condition of constant temperature stirring; after the reaction liquid is subjected to enzyme deactivation treatment, adding acid to adjust the pH value to obtain thick-taste peptide stock solution, and further treating to obtain thick-taste peptide stock;
(2) Preparing low-sodium nutritional salty fresh compound seasonings: adding corn instant powder, yeast extract, alanine, sodium chloride and non-sodium salt salty agent into the prepared thick-taste peptide instant material, and uniformly mixing to obtain the low-sodium nutritional salty fresh composite seasoning.
Example 1
The low-sodium nutritional salty fresh compound seasoning is prepared by the following preparation method, and specifically comprises the following steps:
(1) Preparation of thick taste peptide stock solution: dissolving glutamine and lysine in water at a molar concentration ratio of 2:1, regulating pH to 10.0 with NaOH, adding gamma-glutamyl transpeptidase 0.5U/mL (based on the volume of the reaction solution), and performing constant-temperature shaking reaction at 37 ℃ for 5h. The reaction solution was incubated at 95℃for 10min, and the enzyme was inactivated. Adding hydrochloric acid to adjust the pH to 6.5 to obtain thick taste peptide stock solution;
concentrating and drying thick-taste peptide stock solution to obtain thick-taste peptide stock material, wherein the thick-taste peptide stock material is gamma- [ Glu ]] n Lys thick taste peptide stock.
FIG. 1 is gamma- [ Glu] n Powder sample picture of Lys thick peptide stock, FIG. 2 is gamma- [ Glu] n Mass spectrum of Lys thick-taste peptide stock. As shown in FIG. 2, the thick-taste peptide has Glu-Lys, glu-Glu-Lys, glu-Glu-Glu-Lys and Glu-Glu-Glu-Glu-Lys components.
(2) Preparing low-sodium nutritional salty fresh compound seasonings: taking the mass of solid matters as a calculation reference, the contents of each component of the blended composite seasoning are respectively as follows: 10% of thick taste peptide, 10% of corn instant powder, 2% of alanine, 8% of yeast extract, 15% of potassium chloride and 55% of salt, thus obtaining the salty and delicious low-sodium composite seasoning. Concentrating under vacuum, and drying to obtain concentrated solution, paste or solid powder of the compound flavoring.
The low-sodium nutritional salty-fresh compound seasoning obtained by the embodiment has reasonable component collocation, plays a role in synergistic salty-increasing and fresh-increasing, reduces the consumption of common seasoning salt and monosodium glutamate under the conditions of equal salty degree and freshness, and reduces the sodium ion content in the seasoning.
The low-sodium nutritional salty-fresh composite seasoning finished product has good water solubility, clear light brown color, strong salty-fresh flavor, pleasant aroma, coordinated and pure overall flavor, is rich in functional amino acids and active peptides and nutrient elements required by human bodies such as zinc, magnesium, selenium and the like, and is a healthy seasoning with delicious taste and nutrition.
Example 2
The low-sodium nutritional salty fresh compound seasoning is prepared by the following preparation method, and specifically comprises the following steps:
(1) Preparation of thick taste peptide stock solution: dissolving glutamine and arginine in water according to a molar concentration ratio of 2:1, regulating pH to 9.5 by NaOH, adding gamma-glutamyl transpeptidase 0.5U/mL (calculated by volume of reaction solution), and carrying out constant-temperature shaking reaction for 8h at 37 ℃. The reaction solution was incubated at 95℃for 10min, and the enzyme was inactivated. Adding succinic acid to adjust the pH to 6.5 to obtain thick taste peptide stock solution.
(2) Preparing low-sodium nutritional salty fresh compound seasonings: taking the mass of solid matters as a calculation reference, the contents of each component of the blended composite seasoning are respectively as follows: 14% of thick taste peptide, 8% of corn instant powder, 2% of alanine, 10% of yeast extract, 16% of potassium chloride and 50% of salt, thus obtaining the salty and delicious low-sodium composite seasoning. Concentrating under vacuum, and drying to obtain concentrated solution, paste or solid powder of the compound flavoring;
the thick taste peptide stock solution obtained under the condition has the effects of increasing salty taste and increasing freshness, and the content of sodium ions in the composite seasoning is obviously reduced under the conditions of equal salty taste and freshness by adding a certain proportion of flavor-developing functional nutrients such as corn instant powder, alanine, yeast extract, potassium chloride and the like. The finished product has good water solubility, light brown color, strong salty and delicious flavor, light seafood flavor, coordinated and pure overall flavor, and is rich in functional amino acid and active peptide, and nutrient elements required by human bodies such as zinc, selenium, magnesium and the like, thus being a healthy seasoning with delicious taste and nutrition.
Example 3
The low-sodium nutritional salty fresh compound seasoning is prepared by the following preparation method, and specifically comprises the following steps:
(1) Preparation of thick taste peptide stock solution: glutamine was dissolved in water, pH was adjusted to 10.0 with KOH, and gamma-glutamyl transpeptidase 0.5U/mL (based on the volume of the reaction solution) was added thereto, and the reaction was carried out with shaking at a constant temperature of 37℃for 6 hours. The reaction solution was incubated at 95℃for 10min, and the enzyme was inactivated. And adding hydrochloric acid to adjust the pH to 6.5 to obtain thick taste peptide stock solution.
(2) Preparing low-sodium nutritional salty fresh compound seasonings: taking the mass of solid matters as a calculation reference, the contents of each component of the blended composite seasoning are respectively as follows: 12% of thick taste peptide, 12% of corn instant powder, 2% of alanine, 8% of yeast extract, 10% of potassium chloride and 56% of salt, thus obtaining the low-sodium salty delicious compound seasoning. Concentrating under vacuum, and drying to obtain concentrated solution, paste or solid powder of the compound flavoring.
The thick-taste peptide stock solution prepared under the condition is rich in micromolecular glutamyl peptide Glu-Glu, glu-Gln and the like, and has remarkable salty and fresh enhancing effects. On the basis, the salty and delicious corn instant powder, the yeast extract with the fresh-increasing and seasoning effects, alanine and the non-sodium salty agent potassium chloride are compounded, so that the salty and delicious taste of the low-sodium flavoring is endowed, and multiple flavors can be obtained through one-time addition. The finished product has good water solubility, clear pale yellow color, strong salty and delicious flavor, pleasant aroma and coordinated overall flavor, is rich in amino acid, active peptide, potassium, magnesium, zinc, selenium and other nutrient elements required by human bodies, and is a healthy seasoning which is convenient to use and has delicious taste and nutrition.
Example 4
The low-sodium nutritional salty fresh compound seasoning is prepared by the following preparation method, and specifically comprises the following steps:
(1) Preparation of thick taste peptide stock solution: dissolving glutamine and lysine in water according to a molar concentration ratio of 3:1, regulating pH to 9.5 by NaOH, adding gamma-glutamyl transpeptidase 0.6U/mL (calculated by volume of reaction solution), and carrying out constant-temperature shaking reaction for 5h at 37 ℃. The reaction solution was incubated at 95℃for 10min, and the enzyme was inactivated. Adding succinic acid to adjust the pH to 6.5 to obtain thick taste peptide stock solution.
(2) Preparing low-sodium nutritional salty fresh compound seasonings: taking the mass of solid matters as a calculation reference, the contents of each component of the blended composite seasoning are respectively as follows: 10% of thick taste peptide, 8% of corn instant powder, 2% of alanine, 10% of yeast extract, 14% of potassium chloride and 56% of salt, thus obtaining the low-sodium salty delicious compound seasoning. Concentrating under vacuum, and drying to obtain concentrated solution, paste or solid powder of the compound flavoring;
the compound seasoning prepared under the condition has reasonable collocation of each component, plays a role in synergistic salty and fresh increasing, reduces the contents of salt and monosodium glutamate under the conditions of equal salty degree and freshness, and reduces the content of total sodium ions. The finished product has good water solubility, clear light brown color, strong salty and delicious flavor, pleasant aroma, coordinated and pure overall flavor, is rich in functional amino acids and active peptides such as lysine, alanine, glutamic acid and the like, and nutrient elements such as magnesium, potassium, zinc, selenium and the like which are needed by human bodies, and is a healthy seasoning with delicious taste and nutrition.
Example 5
The low-sodium nutritional salty fresh compound seasoning is prepared by the following preparation method, and specifically comprises the following steps:
(1) Preparation of thick taste peptide stock solution: glutamine was dissolved in water, pH was adjusted to 10.0 with KOH, and gamma-glutamyl transpeptidase 0.6U/mL (based on the volume of the reaction solution) was added thereto, and the reaction was carried out with shaking at a constant temperature of 37℃for 6 hours. The reaction solution was incubated at 95℃for 10min, and the enzyme was inactivated. And adding hydrochloric acid to adjust the pH to 6.5 to obtain thick taste peptide stock solution.
(2) Preparing low-sodium nutritional salty fresh compound seasonings: taking the mass of solid matters as a calculation reference, the contents of each component of the blended composite seasoning are respectively as follows: 10% of thick taste peptide, 12% of corn instant powder, 2% of alanine, 10% of yeast extract, 8% of potassium chloride and 58% of salt, thus obtaining the low-sodium salty delicious compound seasoning. Concentrating under vacuum, and drying to obtain concentrated solution, paste or solid powder of the compound flavoring;
the low-sodium nutritional compound seasoning prepared under the condition has reasonable component collocation, plays a role in synergistic salty and fresh increasing, reduces the contents of salt and monosodium glutamate under the conditions of equal salinity and freshness, and reduces the total sodium ion content of the seasoning. The finished product has good water solubility, clear faint yellow color, strong salty and delicious flavor, pleasant aroma and coordinated and pure overall flavor, can obtain multiple tastes through one-time addition, is rich in amino acid and active peptide, and nutrient elements required by human bodies such as magnesium, potassium, zinc, selenium and the like, and is a healthy seasoning with delicious taste and nutrition.
Comparative example 1
CN105410854 a-low sodium flavor peptide salt, and a method of low sodium flavor peptide salt, wherein the flavor peptide is prepared by the following steps: 1) Drying the corn meal after oil extraction by physical pressing in cold air drying equipment with the temperature of 45-65 ℃ for 40-50min, and then crushing and sieving with a 70-mesh sieve to obtain corn meal powder; 2) Regulating humidity of corn meal to 40%, feeding into microwave treatment equipment, maintaining the temperature at about 95deg.C, performing microwave treatment for 3min for one time, and continuously performing for 6-8 times; 3) Taking corn meal powder subjected to microwave treatment, adding water according to the weight ratio of about 1:10, soaking in water bath at 75 ℃ for 1.5 hours to remove chlorogenic acid, then adding solid enzyme, uniformly stirring, and keeping the temperature at 40-60 ℃ for leaching for 1-4 hours to obtain an extracting solution for later use; and taking the extracting solution, and carrying out vacuum suction filtration by using a circulating water type multipurpose vacuum pump to obtain a peptide solution after suction filtration, thereby preparing a raw material peptide solution.
The low-sodium nutritional compound seasoning of example 1 uses natural amino acid and food-grade enzyme preparation as raw materials, and green synthesizes thick-taste peptide with salty and fresh increasing functions, which is completely different from the path of preparing thick-taste peptide by enzyme hydrolysis in CN105410854A which uses corn meal as raw materials.
Comparative example 2
CN 107411023A-thick taste peptide, thick taste imparting agent, flavoring agent and preparation method thereof,
the preparation method of the low-sodium nutritional compound seasoning of the embodiment 1 uses natural, nutritional and healthy raw material amino acids; the reaction for synthesizing the thick peptide by enzyme catalysis is efficient, mild and strong in specificity; the product has high purity, can enhance salty taste and delicate flavor, and has potential physiological activity. In contrast to CN107411023a, the substrate acceptor amino acid employed in example 1 is at least one of glutamic acid, lysine, arginine, histidine, glutamine, which is quite different from the acceptor amino acid valine employed in CN107411023 a.
The low sodium nutritional type composite seasoning prepared in example 1-example 5 was subjected to sensory evaluation.
The sensory evaluation method is as follows: the evaluation group is composed of tasteless abnormal and sensory trained evaluators, each sample is evaluated by the evaluators sequentially, the two adjacent tasting intervals need to be rinsed with purified water and waited for 1min, and the oral cavity residual taste and smell are removed. All samples were randomly numbered and placed in a 40 ℃ water bath at constant temperature, avoiding the effects of temperature differences. With 0.5% NaCl and 0.5% MSG solution as standard references, the standard liquid score is 3, the panelists scored each sample, and the higher the score, the stronger the index effect. Each sample was repeated three times with the average value as the final score for the sample.
The foregoing is merely illustrative and explanatory of the invention as it is described in more detail and is not thereby to be construed as limiting the scope of the invention. It should be noted that modifications and improvements can be made by those skilled in the art without departing from the spirit of the invention, and that these obvious alternatives fall within the scope of the invention.
Claims (12)
1. The low-sodium nutritional salty-fresh compound seasoning is characterized in that the mass of solid matters is used as a calculation reference, and the contents of all the components of the low-sodium nutritional salty-fresh compound seasoning are respectively as follows: 5-30% of thick-taste peptide, 5-20% of corn instant powder, 5-10% of yeast extract, 1-5% of alanine, 50-60% of sodium chloride and 10-30% of non-sodium salt salty agent; the thick-taste peptide material is prepared from donor amino acid and acceptor amino acid through enzyme catalysis and subsequent treatment.
2. The low sodium nutritional salty fresh compound flavoring according to claim 1, wherein the main component of the thick peptide comprises gamma-Glu] n -S、γ-[Glu] n -Gln、γ-[Glu] n -Glu, glutamate and acceptor amino acid salts, salts formed from the acid-base used to adjust the pH;
wherein the gamma- [ Glu] n -S、γ-[Glu] n -Gln and gamma- [ Glu] n N in Glu is 1-5;
the donor amino acid is at least one of glutamic acid or glutamine;
the acceptor amino acid is at least one of glutamic acid, lysine, arginine, histidine or glutamine.
3. The preparation method of the low-sodium nutritional salty fresh compound seasoning is characterized by comprising the following steps of:
(1) Preparation of thick taste peptide: dissolving donor amino acid and acceptor amino acid in water, regulating pH to be alkaline, adding enzyme, and carrying out enzymatic catalytic reaction under the condition of constant temperature stirring; after the reaction liquid is subjected to enzyme deactivation treatment, adding acid to adjust the pH value to obtain thick-taste peptide stock solution, and further treating to obtain thick-taste peptide stock;
(2) Preparing low-sodium nutritional salty fresh compound seasonings: adding corn instant powder, yeast extract, alanine, sodium chloride and non-sodium salt salty agent into the prepared thick-taste peptide instant material, and uniformly mixing to obtain low-sodium nutritional salty fresh composite seasoning;
in the step (2), the mass of solid matters is used as a calculation reference, and the contents of all the components of the low-sodium nutritional salty-fresh compound seasoning are respectively as follows: 5 to 30 percent of thick taste peptide, 5 to 20 percent of corn instant powder, 5 to 10 percent of yeast extract, 1 to 5 percent of alanine, 50 to 60 percent of sodium chloride and 10 to 30 percent of non-sodium salt salty agent.
4. The method for preparing a low-sodium nutritional salty fresh compound flavoring according to claim 3, wherein in the step (1),
the donor amino acid is at least one of glutamic acid or glutamine;
the acceptor amino acid is at least one of glutamic acid, lysine, arginine, histidine or glutamine;
the molar concentration ratio of the donor amino acid to the acceptor amino acid is 3:1-1:3.
5. A method for preparing a low sodium nutritional salty fresh compound flavoring according to claim 3, wherein in step (1), the pH is adjusted to be alkaline, and the base is food-grade KOH, naOH, or Ca (OH) 2 At least one of the above is at a pH ranging from 8.0 to 11.0.
6. The method for preparing a low-sodium nutritional salty fresh compound flavoring according to claim 3, wherein in the step (1), the enzyme used in the enzyme adding is food-grade gamma-glutamyl transpeptidase of microbial origin, the enzyme adding amount is 0.1-5.0U/mL, the reaction temperature is 25-45 ℃, and the reaction time is 2-24 h.
7. A method for preparing a low sodium nutritional savoury composite seasoning according to claim 3, wherein in step (1), the constant temperature stirring conditions are: the temperature is 30-40 ℃, and the stirring speed is 100-300 r/min.
8. A method for preparing a low sodium nutritional salty fresh compound flavoring according to claim 3, wherein in the step (1), the condition of the enzyme deactivation treatment is 90-100 ℃ for 5-15 min.
9. The method for preparing a low-sodium nutritional salty fresh compound flavoring according to claim 3, wherein in the step (1), the pH is adjusted by adding acid, wherein the acid is at least one of citric acid, hydrochloric acid, succinic acid, acetic acid, lactic acid and gallic acid, and the pH is 6.5-7.5.
10. A method of preparing a low sodium nutritional savoury composite seasoning according to claim 3 wherein in step (1) the further treatment comprises concentration and drying; wherein,,
concentrating in vacuum at 60-80 deg.c;
the drying is at least one of spray drying and freeze drying.
11. The method for preparing the low-sodium nutritional salty fresh compound flavoring according to claim 3, wherein the low-sodium nutritional salty fresh compound flavoring is selected from the group consisting of,
the thick-taste peptide stock is at least one of stock solution, concentrated solution, paste and solid particles or powder;
the final form of the low-sodium nutritional salty fresh compound flavoring depends on the thick peptide stock as at least one of stock solution, concentrated solution, paste and solid particles or powder.
12. The low-sodium nutritional salty fresh compound seasoning according to any one of claims 1 to 2, or the method for preparing the low-sodium nutritional salty fresh compound seasoning according to any one of claims 3 to 11, wherein the corn instant powder, the yeast extract, the alanine, the sodium chloride and the non-sodium salt salty taste agent are all food grade, wherein the corn instant powder is selected from the group consisting of the Zhaoqing star lake biotechnology company, the yeast extract is a selenium-rich zinc-rich yeast extract, and the non-sodium salt salty taste agent is potassium chloride.
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