CN111543615A - Low-sodium compound seasoning and preparation method thereof - Google Patents

Low-sodium compound seasoning and preparation method thereof Download PDF

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CN111543615A
CN111543615A CN202010274704.3A CN202010274704A CN111543615A CN 111543615 A CN111543615 A CN 111543615A CN 202010274704 A CN202010274704 A CN 202010274704A CN 111543615 A CN111543615 A CN 111543615A
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parts
sodium
low
compound seasoning
microcapsules
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马毅恒
刘畅
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Zhengzhou Tianzhidao Food Technology Co ltd
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Zhengzhou Tianzhidao Food Technology Co ltd
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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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also 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
    • A23L27/40—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
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their 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
    • 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
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff 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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Abstract

The invention provides a low-sodium compound seasoning and a preparation method thereof, wherein sodium chloride and potassium chloride are mixed properly, and nutritional microcapsules and a flavor enhancer with certain nutrition are added, so that the sodium content is reduced while the original taste is ensured, the risk that hypertension is increased due to excessive sodium intake is reduced, and the microcapsules can be normally eaten along with food. The nutrition is guaranteed, the normal eating habits and behavior habits of residents are not changed, the safety and the convenience are greatly improved, and meanwhile, the seasoning has rich taste, so that the nutrient intake is more pleasant.

Description

Low-sodium compound seasoning and preparation method thereof
Technical Field
The application relates to the technical field of seasonings, and in particular relates to a low-sodium compound seasoning and a preparation method thereof.
Background
With the improvement of life quality, people begin to change the eyes from full to good eating, and how to eat nutrition and how to eat health. At present, most seasonings can only improve the taste of food and cannot provide comprehensive and balanced nutrition.
Accordingly, the prior art is yet to be improved and developed.
Disclosure of Invention
In view of the above-mentioned disadvantages of the prior art, the present invention aims to provide a low-sodium compound seasoning, which aims to solve the problems of the prior seasonings that the sodium content is high and only the taste of the food can be improved, and relatively comprehensive nutrition cannot be provided.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a low-sodium compound seasoning comprises the following components in parts by weight:
70-80 parts of sodium chloride;
30-35 parts of potassium chloride;
20-25 parts of sodium glutamate;
1-3 parts of 5' -flavor nucleotide disodium;
14-15 parts of nutrient microcapsules;
60-75 parts of filling material.
Optionally, the low-sodium compound seasoning comprises the following components in parts by weight:
73-78 parts of sodium chloride;
32-34 parts of potassium chloride;
20-23 parts of sodium glutamate;
1-2 parts of 5' -flavor nucleotide disodium;
14-15 parts of nutrient microcapsules;
70-75 parts of filler.
Optionally, the low-sodium compound seasoning is characterized in that the nutrient microcapsule is one or more of a beta-carotene microcapsule, a riboflavin microcapsule, a vitamin E acetate microcapsule and a tricalcium phosphate microcapsule.
Optionally, the low-sodium compound seasoning is characterized in that the filler comprises 30-38 parts of maltodextrin, 20-25 parts of soy protein isolate and 10-15 parts of corn starch in parts by weight.
Optionally, the low-sodium compound seasoning further comprises 0.01-0.3 part of preservative.
Optionally, the low-sodium compound seasoning is prepared by mixing the raw materials, and adding the mixture of the raw materials into a stirring machine.
Optionally, the low-sodium compound seasoning is prepared by 14.5 parts of nutrient microcapsules, wherein the beta-carotene microcapsules account for 0.25 percent, the riboflavin microcapsules account for 0.15 percent, the vitamin E acetate microcapsules account for 1.38 percent and the tricalcium phosphate microcapsules account for 98.22 percent in percentage by mass.
Optionally, the low-sodium compound seasoning is characterized in that the embedding rate of the nutrient microcapsules is 45% -55%.
A preparation method of a low-sodium compound seasoning comprises the following steps:
mixing sodium chloride, potassium chloride and sodium glutamate, and adding nutrient microcapsules to obtain a premix;
and adding the filling material into the premix, and mixing to obtain the low-sodium nutritional compound seasoning.
Optionally, the preparation method of the low-sodium compound seasoning comprises the steps of preparing the semi-low-sodium nutritional compound seasoning into wet powder by spraying or adding a dextrin agent, and granulating by using a granulator to obtain the granular low-sodium compound seasoning.
Has the advantages that: the invention provides a low-sodium compound seasoning and a preparation method thereof. The nutrient additive under the microcapsule technology can ensure that the nutrient can not be lost when the nutrient additive is fried and fried, and the nutrient additive can be sufficiently digested and absorbed by the digestive system of a human body, thereby meeting the daily intake of various trace elements required by the human body.
Drawings
Fig. 1 is a flow chart of a preparation method of a low-sodium compound seasoning provided by an embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer and clearer, the present invention is further described in detail below with reference to the accompanying drawings and examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
As used herein, the singular forms "a", "an", "the" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises" and/or "comprising," when used in this specification, specify the presence of stated features, integers, steps, operations, but do not preclude the presence or addition of one or more other features, integers, steps, operations, and/or groups thereof. As used herein, the term "and/or" includes all or any element and all combinations of one or more of the associated listed items.
It will be understood by those skilled in the art that, unless otherwise defined, all terms (including 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. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the prior art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
The invention provides a low-sodium compound seasoning, which comprises the following raw materials in parts by weight: 70-80 parts of sodium chloride, 30-35 parts of potassium chloride, 20-25 parts of sodium glutamate, 14-15 parts of nutrient microcapsule and 60-75 parts of filling material.
In the invention, the sodium chloride is edible iodine-free sodium chloride, the potassium chloride is food-grade potassium chloride, the sodium content can be reduced by adding proper potassium chloride, the delicate flavor can be improved, and a certain amount of potassium ions can be provided to directly supplement potassium for a human body. The sources of sodium chloride and potassium chloride are not limited, and commercially available products for food, which are well known to those skilled in the art, may be used. In the present invention, the low-sodium compound seasoning comprises 70 to 80 parts of sodium chloride and 30 to 35 parts of potassium chloride, optionally 73 to 78 parts of sodium chloride and 32 to 34 parts of potassium chloride.
In the invention, the chemical name of the sodium glutamate, namely the monosodium alpha-aminoglutarate, is a food freshener, is also one of 20 main natural alpha-amino acids forming a human protein structure, and can improve the delicate flavor of the low-sodium compound seasoning. In the present invention, the low-sodium compound seasoning comprises 20 to 25 parts of sodium glutamate, optionally 20 to 23 parts of sodium glutamate.
In the invention, the nutrient microcapsule is a nutrient with a wall material coated outside, and the nutrient is one or more of water-insoluble or slightly soluble nutrients such as beta-carotene, vitamin B1, vitamin B2, vitamin D1, vitamin D3, vitamin E, vitamin K, tricalcium phosphate, ferrous fumarate and the like.
Wherein, after being taken into the digestive organs of the human body, the beta-carotene can be converted into vitamin A, which is a product for safely supplementing the vitamin A at present (the product is used for supplementing chemically synthesized vitamin A only, and people can be poisoned when the amount of the beta-carotene is excessive). It can maintain eye and skin health, improve nyctalopia and pachylosis, and protect body from free radical injury.
Vitamin B2 is also called riboflavin, and has effects in promoting development and cell regeneration, promoting normal growth of skin, nail and hair, improving vision, relieving asthenopia, and preventing and eliminating inflammation reaction of oral cavity, lip, tongue and skin.
Tricalcium phosphate is one of the daily calcium sources, and has the advantage of providing both calcium and phosphorus, compared to other calcium supplement products. It is very important to keep the balance of calcium and phosphorus in the body, and since both minerals are essential for bone formation, it is often difficult to achieve a desired calcium supplement effect if the balance of both minerals is not achieved, but only calcium supplement alone.
The wall material in the nutrient microcapsule is used for coating the nutrient. Generally, the wall material may be a food grade natural polymer material or a purified polymer material. Specifically, the wall material comprises one or more of wall materials which are edible and conform to the regulations of GB2760-2014, such as maltodextrin, casein, sodium starch octenyl succinate, soybean protein isolate, chitosan, Arabic gum and the like.
In the present invention, the low-sodium compound seasoning comprises 14 to 15 parts of nutrient microcapsules, optionally 14.5 to 14.7 parts of the nutrient microcapsules. In the present invention, the nutrient microcapsule includes, but is not limited to, a beta-carotene microcapsule, a riboflavin microcapsule, a vitamin E acetate microcapsule, and a tricalcium phosphate microcapsule. By way of example, the nutrient microcapsule is 14.5 parts, wherein the content of the beta-carotene microcapsule accounts for 0.25 percent of the nutrient microcapsule, the content of the riboflavin microcapsule accounts for 0.15 percent of the nutrient microcapsule, the content of the vitamin E acetate microcapsule accounts for 1.38 percent of the nutrient microcapsule, and the content of the tricalcium phosphate microcapsule accounts for 98.22 percent of the nutrient microcapsule.
Further, in the present invention, the embedding rate of the nutrient microcapsule is 45 to 55%, and optionally, the embedding rate of the nutrient microcapsule is 50%. By selecting the nutrient microcapsule with a certain embedding rate, the nutrient microcapsule has the advantages of ensuring that each component is independent from the microcapsule, releasing in the stomach and having high utilization rate.
In the invention, the low-sodium compound seasoning comprises 70 to 75 parts of filling material. Plays a role in filling and thickening. Optionally, the filling comprises 30 to 38 parts of maltodextrin, 20 to 25 parts of soy protein isolate and 10 to 15 parts of corn starch.
In the invention, the low-sodium compound seasoning also comprises 1 to 3 parts of 5 'flavour nucleotide disodium, wherein the 5' flavour nucleotide disodium is a flavoring agent and can increase the delicate flavour of the low-sodium compound seasoning.
In the invention, the low-sodium compound seasoning also comprises 0.01 to 0.3 part of preservative. Optionally, the preservative is potassium sorbate, disodium ethylenediaminetetraacetate (disodium EDTA). By way of example, the low-sodium compound seasoning contains 0.1 part of preservative, wherein 89% of potassium sorbate and 11% of disodium ethylene diamine tetraacetate.
Based on the same inventive concept, the invention also provides a preparation method of the low-sodium compound seasoning, as shown in fig. 1, the method comprises the following steps:
s10, mixing sodium chloride, potassium chloride and sodium glutamate, and adding the nutrient microcapsules to obtain a premix;
and S20, adding the filler into the premix, and mixing to obtain the low-sodium compound seasoning.
Specifically, a certain amount of sodium chloride, potassium chloride and sodium glutamate are weighed and uniformly mixed, and then the nutrient microcapsules are added under the stirring condition to obtain the premix. The stirring equipment, the stirring speed and the stirring time are not particularly limited in the invention. And then weighing a certain amount of filling material and preservative, adding the filling material and the preservative into the premix, and uniformly mixing to obtain the low-sodium compound seasoning. The nutrient microcapsule and the filling material are the same as those in the above technical scheme, and are not described herein again.
In the invention, the preparation method of the low-sodium compound seasoning further comprises the following steps:
s30, preparing the low-sodium compound seasoning into wet powder by spraying or adding a dextrin agent, granulating by using a granulator, and drying at high temperature to ensure stable quality to obtain the low-sodium nutritional compound seasoning particles.
Specifically, for convenience of storage, transportation and use, the low-sodium compound seasoning can be prepared into granules, the powdery low-sodium compound seasoning is prepared into wet powder by adding a dextrin agent, the wet powder is granulated by a granulator, and the finished product is packaged after drying, wherein the packaging specification can be 10 bags per bag and 5 g per bag. The specific packaging specifications and packaging formats are not limited herein.
To further illustrate the present invention, the following examples are provided for illustration.
Example 1
Weighing 70 parts of sodium chloride, 30 parts of potassium chloride and 20 parts of sodium glutamate, and putting into a container to be uniformly stirred. 14 parts of nutrient microcapsules are added into a container, wherein the beta-carotene microcapsules account for 0.25 percent, the riboflavin microcapsules account for 0.15 percent, the vitamin E acetate microcapsules account for 1.38 percent, and the tricalcium phosphate microcapsules account for 98.22 percent. After being stirred uniformly, 35 parts of maltodextrin, 15 parts of soybean protein isolate and 10 parts of corn starch are added to be used as fillers and put into a container to be stirred and mixed uniformly. Spraying or adding dextrin to obtain wet powder, granulating to obtain white to light yellow granules, drying, and packaging.
Example 2
78 parts of sodium chloride, 33 parts of potassium chloride, 22 parts of sodium glutamate and 2 parts of disodium 5' -flavour development nucleotide are weighed and put into a container to be uniformly stirred. 14.5 parts of nutrient microcapsule is added into a container, wherein the beta-carotene microcapsule accounts for 0.25 percent, the riboflavin microcapsule accounts for 0.15 percent, the vitamin E acetate microcapsule accounts for 1.38 percent, and the tricalcium phosphate microcapsule accounts for 98.22 percent. After being stirred uniformly, 35.5 parts of maltodextrin, 24.5 parts of soybean protein isolate and 12.2 parts of corn starch are added to be used as filling and put into a container to be stirred and mixed uniformly. Preparing into wet powder by spraying or adding dextrin, granulating into white to light yellow granules by a granulator, drying, and packaging.
Example 3
80 parts of sodium chloride, 35 parts of potassium chloride, 25 parts of sodium glutamate and 3 parts of disodium 5' -flavour development nucleotide are weighed and put into a container to be uniformly stirred. 15 parts of nutrient microcapsules are added into a container, wherein the beta-carotene microcapsules account for 0.25 percent, the riboflavin microcapsules account for 0.15 percent, the vitamin E acetate microcapsules account for 1.38 percent and the tricalcium phosphate microcapsules account for 98.22 percent. After being stirred uniformly, 35.5 parts of maltodextrin, 24.5 parts of soybean protein isolate and 15 parts of corn starch are added to be filled into a container to be stirred and uniformly mixed. Adding 0.1 part of preservative into the container, and uniformly stirring 89% of potassium sorbate and 11% of EDTA disodium. Preparing into wet powder by spraying or adding dextrin, granulating into white to light yellow granules by a granulator, drying, and packaging.
The nutrient components of the low-sodium compound seasoning prepared in the embodiment 2 of the invention are shown in the following table:
nutrient composition table
Figure BDA0002444357730000091
The influence of different proportions of sodium chloride and potassium chloride on the taste is tested, and the specific experimental process is as follows:
1. ultrapure water preparation by ultrapure water machine
2. Weighing sodium chloride and potassium chloride according to the mass ratio, and placing the sodium chloride and the potassium chloride into a culture dish for numbering.
The No. 1 dish was 0.500 g of sodium chloride.
The No. 2 culture dish accurately weighs 0.450g of sodium chloride and 0.050g of potassium chloride in a mass ratio of 9: 1.
A No. 3 culture dish accurately weighs 0.400g of sodium chloride and 0.100g of potassium chloride according to the mass ratio of 8: 2.
A No. 4 culture dish accurately weighs 0.350g of sodium chloride and 0.150g of potassium chloride according to the mass ratio of 7: 3.
A No. 5 culture dish accurately weighs 0.300g of sodium chloride and 0.200g of potassium chloride according to the mass ratio of 6: 4.
A No. 6 culture dish accurately weighs 0.250g of sodium chloride and 0.250g of potassium chloride according to the mass ratio of 5: 5.
3. Ultrapure water was added to the petri dish to prepare 50ml of a solution having a mass concentration of 1%.
4. The prepared solution was sucked up with a disposable plastic dropper and was tasted by dropping on the tongue.
The perception of human tongue on salty and umami tastes is based on the following principle:
the human tongue's perception of salty taste is derived from the action of taste substances dissolved in saliva with ion channel proteins on type I neuron-receptor cells (neural cells) to produce specific action potentials-induced neural reflexes. When the sum of the diameters of the anions and cations of the salt is less than 0.65nm, the salt has a salty taste, and when the sum of the diameters is exceeded, the type II receptor is activated to generate a bitter taste. (sodium ion diameter 0.204nm, potassium ion 0.276nm, chloride ion 0.362 nm). In general, typical salty taste is caused by sodium chloride, and includes potassium chloride, ammonium chloride, and the like, in addition. Meanwhile, since the sour taste and the salty taste are both sensed through ion channels, a certain correlation exists between the sour taste and the salty taste, and the sour taste is proved to enhance the salty taste in practice. For the flavor enhancer, the taste needs to be sensed through a G protein coupled receptor and then the action potential conduction is regulated through an ion channel, but the synergistic effect of the flavor enhancer and the salty taste is well known in practice. In addition to sodium glutamate which is a main umami substance, sodium chloride with the concentration of 5-10% is added to enhance the taste of the commercial monosodium glutamate. During the preparation process of the product, after granulation, the product needs to be dried at a high temperature of 90 ℃, at the moment, the synergistic reaction of sodium chloride in the filler, the isolated soy protein and the maltodextrin is generated, the early-stage product of Maillard reaction, namely the glycosaminated salty flavor with light color is generated, and the flavor of the product is further improved.
The test results were as follows:
Figure BDA0002444357730000111
and (4) experimental conclusion:
it is possible to replace part of the sodium chloride with potassium chloride, and the ratio of sodium chloride to potassium chloride at the same mass is 7: the best effect is 3 times, 8:2 times. The potassium chloride replaces part of sodium chloride, so that the sodium intake can be reduced while the salty taste is ensured, the cardiovascular disease risk can be controlled and reduced, and the taste of the dish is improved.
Testing the user acceptance of the low-sodium compound seasoning of the invention:
in 2019, 7-11 months, the test products of the series of solid compound seasoning products are distributed to consumers all over the country for trial use in the specification of 30 g of single small portions, nearly hundred user feedbacks including Shaanxi, Shanxi, Beijing, Henan, Shandong, Hunan, Zhejiang, Guangdong, Shanghai and the like are received accumulatively up to 29 days in 2020 and 2 months, and the product is considered to be not inferior to edible salt in salty taste under the condition of the same addition amount of salt and has unique fresh fragrance, so that the product can partially replace the effects of monosodium glutamate and chicken essence in cooking and is suitable for most occasions needing salty agents; the product has good solubility, and no obvious granular feeling after dissolution.
In conclusion, the low-sodium compound seasoning and the preparation method thereof provided by the invention have the advantages that the sodium chloride and the potassium chloride are mixed properly, and the nutritional microcapsules and the flavor enhancer with certain nutrition are added, so that the original taste is ensured, the sodium content is reduced, the risk that hypertension is increased due to excessive sodium intake is reduced, the nutrient additive in the microcapsule technology can ensure that nutrients cannot be lost during frying, frying and frying, and can be sufficiently digested and absorbed by the digestive system of a human body. Can be eaten normally with food. The nutrition is guaranteed, the normal eating habits and behavior habits of residents are not changed, the safety and the convenience are greatly improved, and meanwhile, the seasoning has rich taste, so that the nutrient intake is more pleasant.
It is to be understood that the invention is not limited to the examples described above, but that modifications and variations may be effected thereto by those of ordinary skill in the art in light of the foregoing description, and that all such modifications and variations are intended to be within the scope of the invention as defined by the appended claims.

Claims (10)

1. The low-sodium compound seasoning is characterized by comprising the following components in parts by weight:
70-80 parts of sodium chloride;
30-35 parts of potassium chloride;
20-25 parts of sodium glutamate;
1-3 parts of 5' flavour nucleotide disodium;
14-15 parts of nutrient microcapsules;
60-75 parts of filling material.
2. The low-sodium compound seasoning according to claim 1, comprising, in parts by weight:
73-78 parts of sodium chloride;
32-34 parts of potassium chloride;
20-23 parts of sodium glutamate;
1-2 parts of 5' flavour nucleotide disodium;
14-15 parts of nutrient microcapsules;
70-75 parts of filler.
3. The low-sodium complex seasoning of claim 1 wherein the nutrient microcapsules are one or more of β -carotene microcapsules, riboflavin microcapsules, vitamin E acetate microcapsules, and tricalcium phosphate microcapsules.
4. The low-sodium compound seasoning according to claim 1, wherein the filling material comprises 30 to 38 parts by weight of maltodextrin, 20 to 25 parts by weight of soy protein isolate and 10 to 15 parts by weight of corn starch.
5. The low-sodium compound seasoning according to claim 1, further comprising 0.01 to 0.3 parts of a preservative.
6. The low sodium complex seasoning of claim 1 wherein the preservative is potassium sorbate or disodium edetate.
7. The low-sodium compound seasoning according to claim 3, wherein the nutrient microcapsule is 14.5 parts by mass, wherein the beta-carotene microcapsule accounts for 0.25%, the riboflavin microcapsule accounts for 0.15%, the vitamin E acetate microcapsule accounts for 1.38%, and the tricalcium phosphate microcapsule accounts for 98.22%.
8. The low-sodium compound seasoning according to claim 3, wherein the nutrient microcapsule has an entrapment rate of 45 to 55%.
9. A method of preparing a low sodium complex flavour according to any one of claims 1 to 8 comprising:
mixing sodium chloride, potassium chloride and sodium glutamate, and adding nutrient microcapsules to obtain a premix;
and adding the filler into the premix, and mixing to obtain the low-sodium compound seasoning.
10. The preparation method of the low-sodium compound seasoning according to claim 9, further comprising the steps of preparing the low-sodium compound seasoning into wet powder by spraying or adding a dextrin agent, granulating the wet powder by using a granulator, and drying the granulated low-sodium compound seasoning at a high temperature to obtain the granulated low-sodium compound seasoning.
CN202010274704.3A 2020-04-09 2020-04-09 Low-sodium compound seasoning and preparation method thereof Pending CN111543615A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103876104A (en) * 2014-01-21 2014-06-25 四川亿生元科技有限公司 Prebiotic low-sodium salt and prebiotic low-sodium salt composite seasoning, and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103876104A (en) * 2014-01-21 2014-06-25 四川亿生元科技有限公司 Prebiotic low-sodium salt and prebiotic low-sodium salt composite seasoning, and preparation method thereof

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