CN112314930A

CN112314930A - Medical sodium-free substitute and preparation method and application thereof

Info

Publication number: CN112314930A
Application number: CN202011210121.0A
Authority: CN
Inventors: 卢广荣
Original assignee: Chongqing Shanshun Biotechnology Co ltd
Current assignee: Chongqing Shanshun Biotechnology Co ltd
Priority date: 2020-11-03
Filing date: 2020-11-03
Publication date: 2021-02-05

Abstract

The invention relates to the technical field of edible salt substitutes, in particular to a medical sodium-free substitute and a preparation method and application thereof. The medical sodium-free substitute comprises the following raw materials in parts by weight: 0.1-1.0 part of neohesperidin dihydrochalcone, 0.1-1.0 part of chicken extract, 0.1-1.0 part of stevioside, 0.1-1.0 part of citric acid, 0.1-1.0 part of gamma-aminobutyric acid, 10-30 parts of calcium glutamate, 30-60 parts of potassium chloride and 5-10 parts of ammonium chloride. The technical scheme aims to solve the technical problem that the edible salt substitute in the prior art has bitter and astringent peculiar smell. The medical sodium-free salt substitute can be used as a substitute for edible salt to improve the acceptability and the taking compliance of the substitute for edible salt.

Description

Medical sodium-free substitute and preparation method and application thereof

Technical Field

The invention relates to the technical field of edible salt substitutes, in particular to a medical sodium-free substitute and a preparation method and application thereof.

Background

Excessive salt (sodium) intake leads to retention of water and sodium (edema) in the human body. Clinically, it is necessary to use a means for strictly limiting the daily intake of sodium salt for patients with refractory hypertension, patients with heart failure accompanied by edema, patients with nephritis with edema, patients with gestational toxicemia, and other various patients with edema or ascites, patients with edema caused by retention of sodium hydrate by using hormones such as cortisone and corticotropin, and the like. The patients need to be treated with strict low-salt diet which strictly limits the daily intake of sodium salt to less than 3g/d, even with no-salt diet. However, such strict low-salt diet or no-salt diet is often difficult for patients to swallow because of its tasteless and tasteless, making the above-mentioned diet impractical. The prior art adopts the solution that potassium chloride and other substances are used for replacing sodium chloride, and the intake of sodium ions is reduced on the basis of providing certain salty taste. However, potassium chloride and other substances have certain bitter and astringent taste (or other peculiar smell) and are poor in taking compliance of people, so that the taste of the edible salt substitute needs to be improved to improve the acceptance and taking compliance of the edible salt substitute.

Disclosure of Invention

The invention aims to provide a medical sodium-free substitute to solve the technical problem that the edible salt substitute in the prior art has bitter and astringent peculiar smell.

In order to achieve the purpose, the invention adopts the following technical scheme:

a medical sodium-free substitute comprises the following raw materials in parts by weight: 0.1-1.0 part of neohesperidin dihydrochalcone, 0.1-1.0 part of chicken extract, 0.1-1.0 part of stevioside, 0.1-1.0 part of citric acid, 0.1-1.0 part of gamma-aminobutyric acid, 10-30 parts of calcium glutamate, 30-60 parts of potassium chloride and 5-10 parts of ammonium chloride.

The principle and the advantages of the scheme are as follows: in the formula, the calcium glutamate, the potassium chloride and the ammonium chloride are substances for providing salty taste, and the three substances have synergistic action to increase the salty taste of the medical sodium-free substitute. In addition, the ammonium chloride can reduce the pH of urine, increase the excretion of potassium and sodium ions from the urine and is beneficial to reducing the excessive stock of potassium and sodium ions in human bodies. In order to cover up the bitter and astringent peculiar smell of calcium glutamate, potassium chloride and ammonium chloride, several substances of neohesperidin dihydrochalcone (NHDC, CAS number: 20702-77-6), chicken extract, stevioside, citric acid and gamma-aminobutyric acid are also added into the formula as taste masking agents. The inventor finds out through a large amount of research that: the neohesperidin dihydrochalcone can obviously mask the bitter taste, astringent taste and unpleasant after-bitter taste of potassium chloride; and the taste masking effect of the neohesperidin dihydrochalcone can be further enhanced by adding the chicken extract. In addition, the gamma-aminobutyric acid and the citric acid can be used for cooperating with the neohesperidin dihydrochalcone and the chicken extract to mask the bitter taste of the potassium chloride; stevioside can be used for synergistically masking unpleasant aftertaste and bitter taste of potassium chloride by neohesperidin dihydrochalcone and the chicken extract; the calcium glutamate can be used in cooperation with neohesperidin dihydrochalcone and chicken extract to mask the odor of potassium chloride and ammonium chloride.

In conclusion, the neohesperidin dihydrochalcone, the chicken extract, the gamma-aminobutyric acid, the citric acid, the stevioside, the calcium glutamate, the potassium chloride and the ammonium chloride in a certain proportion are used as raw materials, a sodium salt-free substitute which has the advantages of sense, saltiness similar to sodium chloride and acceptable taste can be prepared, the sodium salt can be partially or completely replaced to cook dishes, the salty taste and saltiness similar to sodium salt can be kept in a low-salt state or a salt-free state, and the method is suitable for strictly salt-limited diet or salt-free diet cooking processing of patients with hypertension and edema.

Further, the chicken extract comprises the following raw materials in parts by weight: 10-100 parts of chicken, 3-10 parts of rosemary powder, 1-5 parts of radix angelicae powder, 1-5 parts of nutmeg powder, 1-5 parts of fructus amomi powder, 1-5 parts of cinnamon powder, 1-5 parts of orange peel powder, 1-5 parts of star anise powder, 1-5 parts of pepper powder, 1-5 parts of rhizoma kaempferiae powder, 1-5 parts of tea leaf powder, 1-5 parts of ginger powder, 1-5 parts of garlic powder and 1-5 parts of shallot powder.

By adopting the technical scheme, the addition of the raw materials such as rosemary and the like can enhance the taste masking effect of the chicken extract.

Further, the chicken extract is prepared by the following method: taking chicken, rosemary powder, angelica dahurica powder, nutmeg powder, fructus amomi powder, cinnamon powder, orange peel powder, star anise powder, pepper powder, rhizoma kaempferiae powder, tea powder, ginger powder, garlic powder and shallot powder in proportion to obtain a mixed material; heating and extracting the mixed material by using water as an extraction solvent to obtain the chicken extract.

By adopting the technical scheme, 12 edible plant compound ingredients which take rosemary as a main raw material are added into chicken, so that the chicken extract with strong pleasant aroma and mellow taste can be decocted, and the peculiar smell of ammonium chloride can be obviously masked.

Further, the preparation method of the medical sodium-free substitute comprises the following steps:

preparation of S1 extract: preparing chicken extract using water as extraction solvent;

and (4) mixing S2: mixing neohesperidin dihydrochalcone, chicken extract, stevioside, citric acid, gamma-aminobutyric acid, calcium glutamate, potassium chloride and ammonium chloride in proportion to obtain a mixture.

By adopting the technical scheme, the mixture prepared by the scheme has a good taste masking effect, and the bitter taste masking effect of the neohesperidin dihydrochalcone can be synergistically enhanced.

Further, the method also comprises an S3 hydration step: dissolving the mixture in water, filtering to obtain liquid phase, concentrating and drying to obtain hydrate.

By adopting the technical scheme, insoluble impurities in the product can be reduced by preparing the hydrate, the neohesperidin dihydrochalcone, the chicken extract, the gamma-aminobutyric acid, the citric acid, the stevioside, the potassium chloride, the calcium glutamate, the ammonium chloride and the like are fully and uniformly distributed in the finished product, and the defect that the mouth feel of the finished product is not uniform due to nonuniform mixing of powder and particles with different properties can be avoided.

Further, in the preparation of the S1 extract, taking chicken, rosemary powder, angelica dahurica powder, nutmeg powder, fructus amomi powder, cinnamon powder, orange peel powder, star anise powder, pepper powder, rhizoma kaempferiae powder, tea powder, ginger powder, garlic powder and shallot powder in proportion to obtain a mixed material; adding water with the mass being 10-20 times that of the mixture into the mixture, carrying out first boiling extraction, and filtering to obtain a first filtrate and dregs.

By adopting the technical scheme, water is used as a solvent, and the taste masking components such as chicken and the like can be fully extracted.

Further, adding water with the mass being 10-20 times of that of the mixed materials into the medicine dregs, carrying out second boiling extraction, and filtering to obtain a second filtrate.

By adopting the technical scheme, the effective components in the material are fully extracted by secondary extraction.

Further, combining the first filtrate and the second filtrate to obtain a combined filtrate; and concentrating and drying the combined filtrate in sequence to obtain the chicken extract.

By adopting the technical scheme, the filtrate is combined to collect the effective components as much as possible.

Further, after the combined filtrate is concentrated, the chicken extract is obtained through freeze drying treatment at the temperature of between 18 ℃ below zero and 26 ℃ below zero and crushing treatment.

By adopting the technical scheme, the water is fully removed through freeze drying, and the dry powder chicken extract is obtained.

Further, the application of the medical sodium-free salt substitute as a substitute for edible salt.

By adopting the technical scheme, the medical sodium-free substitute has a certain salty taste, and the peculiar smell of the salty substance is covered by the taste-covering substance, so that the medical sodium-free substitute can be used as a substitute for edible salt and used for preparing low-sodium food.

Detailed Description

The following is further detailed by way of specific embodiments:

example 1: preparation of medical sodium-free substitute

Preparation of S1 extract: taking 10 parts of chicken, mincing, and adding 3 parts of rosemary powder, 1 part of radix angelicae powder, 1 part of nutmeg powder, 1 part of fructus amomi powder, 1 part of cinnamon powder, 1 part of orange peel powder, 1 part of star anise powder, 1 part of pepper powder, 1 part of rhizoma kaempferiae powder, 1 part of tea powder, 1 part of ginger powder, 1 part of shallot powder and 1 part of garlic powder to obtain a mixed material. Adding pure water 15 times the mass of the mixture into the mixture, decocting for 120 minutes, taking filtrate (first filtrate), adding pure water 12 times the mass of the mixture into filter residue, decocting for 60 minutes, taking filtrate (second filtrate), combining the two filtrates, performing rotary evaporation, concentration and drying, then performing freeze drying at-18 ℃, and then performing crushing treatment on 200-300 meshes of micro powder to obtain the chicken extract with strong and pleasant aroma and mellow taste.

And (4) mixing S2: 0.22 part of neohesperidin dihydrochalcone, 0.55 part of chicken extract, 0.35 part of gamma-aminobutyric acid, 0.85 part of citric acid, 0.33 part of stevioside, 50 parts of potassium chloride, 15 parts of calcium glutamate and 5 parts of ammonium chloride are mixed to obtain a mixture.

S3 hydration step: and (3) taking the mixture, adding water while stirring until the mixture is completely dissolved, filtering, concentrating the filtrate, and drying to obtain the hydrate.

According to the treatment requirements of patients, the mixture or hydrate is mixed with sodium chloride with any proportion more than or equal to 0 to prepare the salt-free or low-salt salty substance (edible salt substitute), which can be used in low-salt diet or salt-free diet necessary for hypertension and various disease edema symptoms.

Example 2: preparation of medical sodium-free substitute

This example is essentially the same as example 1, except that the extract S1 was prepared and mixed with the substance S2.

Preparation of S1 extract: taking 50 parts of chicken, mincing, and adding 8 parts of rosemary powder, 3 parts of angelica powder, 3 parts of nutmeg powder, 3 parts of fructus amomi powder, 3 parts of cinnamon powder, 3 parts of orange peel powder, 3 parts of star anise powder, 3 parts of pepper powder, 3 parts of rhizoma kaempferiae powder, 3 parts of tea powder, 3 parts of ginger powder, 3 parts of onion powder and 3 parts of garlic powder to obtain a mixed material. Adding pure water 15 times the mass of the mixture into the mixture, decocting for 150 minutes, taking filtrate (first filtrate), adding pure water 15 times the mass of the mixture into filter residue, decocting for 70 minutes, taking filtrate (second filtrate), combining the two filtrates, performing rotary evaporation, concentration and drying, freeze-drying at-21 ℃, and then performing crushing treatment to obtain the chicken extract with strong and pleasant aroma and mellow taste.

And (4) mixing S2: mixing 1.0 part of neohesperidin dihydrochalcone, 1.0 part of chicken extract, 1.0 part of gamma-aminobutyric acid, 1.0 part of citric acid, 1.0 part of stevioside, 60 parts of potassium chloride, 30 parts of calcium glutamate and 10 parts of ammonium chloride to obtain a mixture.

Example 3: preparation of medical sodium-free substitute

Preparation of S1 extract: taking 100 parts of chicken, mincing, and adding 10 parts of rosemary powder, 5 parts of angelica powder, 5 parts of nutmeg powder, 5 parts of fructus amomi powder, 5 parts of cinnamon powder, 5 parts of orange peel powder, 5 parts of star anise powder, 5 parts of pepper powder, 5 parts of rhizoma kaempferiae powder, 5 parts of tea powder, 5 parts of ginger powder, 5 parts of onion powder and 5 parts of garlic powder to obtain a mixed material. Adding pure water which is 20 times of the mass of the mixed material into the mixture, boiling for 180 minutes, taking filtrate (first filtrate), adding pure water which is 20 times of the mass of the mixed material into filter residue, boiling for 90 minutes, taking filtrate (second filtrate), combining the two filtrates, performing rotary evaporation, concentration and drying, then performing freeze drying at-26 ℃, and then performing crushing treatment to obtain the chicken extract with strong and pleasant aroma and mellow taste.

And (4) mixing S2: 0.1 part of neohesperidin dihydrochalcone, 0.1 part of chicken extract, 0.1 part of gamma-aminobutyric acid, 0.1 part of citric acid, 0.1 part of stevioside, 30 parts of potassium chloride, 10 parts of calcium glutamate and 5 parts of ammonium chloride are mixed to obtain a mixture.

Example 4:

82g of the mixture obtained in example 1 and 18g of sodium chloride are mixed uniformly to obtain the ultra-low sodium salt with 18% of salt content, which is used for cooking low-salt diet with 5 times of salt intake.

Example 5:

90g of the hydrate obtained in example 1 and 10g of sodium chloride are uniformly mixed to obtain the salty substance with the salt content of 10 percent, and the salty substance is used for cooking low-salt diet with the salt intake reduced by 10 times.

Comparative example 1:

this comparison is basically the same as example 1, except that in the mixing of substance S2, 50 parts of potassium chloride, 15 parts of calcium glutamate and 5 parts of ammonium chloride were mixed to obtain a mixture, and a hydrate was prepared using the mixture.

Comparative example 2:

this comparison is essentially the same as example 1, except that no neohesperidin dihydrochalcone is added to the formulation. In the S2 substance mixture, 0.88 parts of chicken extract, 0.35 parts of gamma-aminobutyric acid, 0.85 parts of citric acid, 0.33 parts of stevioside, 50 parts of potassium chloride, 15 parts of calcium glutamate and 5 parts of ammonium chloride are mixed to obtain a mixture, and the mixture is used to prepare a hydrate.

Comparative example 3:

this comparison is essentially the same as example 1, except that no chicken extract was added to the formulation. In the mixing of the substance S2, neohesperidin dihydrochalcone 0.88 parts, γ -aminobutyric acid 0.35 parts, citric acid 0.85 parts, stevioside 0.33 parts, potassium chloride 50 parts, calcium glutamate 15 parts, and ammonium chloride 5 parts are mixed to obtain a mixture, and the mixture is used to prepare a hydrate.

Comparative example 4:

this comparison is essentially the same as example 1, except that the chicken extract was prepared by a different method. In the preparation of the S1 extract, 10 parts of chicken are taken and ground, pure water which is 15 times of the mass of the chicken is added into the chicken, the chicken is boiled for 120 minutes, filtrate (first filtrate) is taken, pure water which is 12 times of the mass of the mixed material is added into filter residue, the filtrate (second filtrate) is taken, the two filtrates are combined, the filtrate is subjected to rotary evaporation, concentration and drying, then the freeze drying is carried out at the temperature of-18 ℃, and then the crushing treatment is carried out, so that the chicken extract is obtained.

Comparative example 5:

this comparison is basically the same as example 1, except that the preparation method of the chicken extract is different, as follows: mixing rosemary powder, angelica dahurica powder, nutmeg powder, fructus amomi powder, cinnamon powder, orange peel powder, star anise powder, pepper powder, rhizoma kaempferiae powder, tea powder, ginger powder, garlic powder and shallot powder according to the proportion of example 1 to obtain mixed spice, soaking the mixed powder for 2 hours at normal temperature by using 95% ethanol, then washing the soaked mixed spice twice by using pure water, finally centrifuging to obtain solid substances, and obtaining the pre-treated mixed spice. Then taking 10 parts of chicken, mincing, and adding the pre-treated mixed spice to obtain a mixed material. Adding pure water 15 times the mass of the mixture into the mixture, decocting for 120 minutes, taking filtrate (first filtrate), adding pure water 12 times the mass of the mixture into filter residue, decocting for 60 minutes, taking filtrate (second filtrate), combining the two filtrates, performing rotary evaporation, concentration and drying, then performing freeze drying at-18 ℃, and then performing crushing treatment on 200-300 meshes of micro powder to obtain the chicken extract with strong and pleasant aroma and mellow taste.

Experimental example 1: taste evaluation test

The test and evaluation of the salty degree of different substances has no national standard and industrial standard, and the current convention and popular method is to take 1g of sodium chloride in per hundred milliliters of water as one salty degree, make a plurality of healthy people into evaluation groups and perform comparative evaluation through taste evaluation. Body Mass Index (BMI) is a statistical tool used in public health studies to measure Body fat and health and to test and evaluate taste perception of salt substitutes. The evaluation group consists of the workers of the company, and the selection standard of the evaluation group is as follows: all the test results show that the taste is abnormal, and the age and BMI index of the participator meet the requirement of the appraiser on selection. Finally 12 persons (male to female ratio 1: 1) were determined to participate in the evaluation of the experiment, see table 1.

Table 1: basic conditions of the participants

The threshold is the lowest concentration at which a taste sensation can be discerned and is generally divided into a perception threshold, an identification threshold, and a threshold limit, the size of which can be used to assess the sensitivity of the taste sensation. In the experiment, the detection threshold and the recognition threshold of the sodium chloride solution are determined by an increasing method in threshold determination, and the taste of an evaluator meets the requirements in accordance with literature reports.

(1) Saltiness efficacy test

In the experimental example, the taste sensation with medium salty taste is selected as a reference value, wherein 0.9g of refined salt is added into every 100g of stir-fried vegetables. Sodium chloride solution with a liquid temperature of 25 ℃ and a mass fraction of 0.9% and potassium chloride solution with a liquid temperature of 25 ℃ and a mass fraction of 0.9% are used as reference substances. The test solution was an aqueous solution of 0.9% by mass of the salt substitute, which in this example is the hydrate prepared in examples 1-3, at a liquid temperature of 25 c, i.e. the above hydrate was dissolved in water, and the mass fraction of the hydrate in the solution was 0.9%. More specifically, the test solution comprises: test solution a (prepared for example 1 for the salt substitute), test solution B (prepared for example 2 for the salt substitute), and test solution C (prepared for example 3 for the salt substitute). The saltiness efficacy of sodium chloride and its substitutes was determined by a quantitative assessment method by evaluation of a panel (see Feltrin A C, Sensory study of differential sodium chloride subtypes in aqueous solution. International journal of Food Science and Technology,2015,50(3): 730-. The salinity value with 0.9% aqueous sodium chloride solution at a solution temperature of 25 ℃ is defined as 1, and the average salinity potency of the 0.9% salt substitutes (test solutions a-C) is 0.85 ± 0.07, higher than 0.9% potassium chloride, which has a salinity potency of 0.8.

(2) Taste testing

The quality of taste directly affects the consumer acceptance of the salt substitute, and human taste perception is a very complex system that is not well understood by modern science. Research shows that the electronic tongue can not completely and truly simulate the taste sensation of human taste sensation organs, so that the experiment selects a method for real human real taste tasting and scoring. The tasting method comprises the following steps: each taster swished his mouth with 200ml of cold boiled water for 3 times before tasting the sample, then 50ml of 1% aqueous solution of the sample is taken and held in the oral cavity for 20s, carefully feels salty, bitter and astringent tastes, then spits out, feels whether an unpleasant aftertaste is present for 20s, and swished his mouth with 200ml of cold boiled water for 3 times, and then evaluates and scores. The test was carried out using a single potassium chloride (0.9% by mass of a potassium chloride solution) and a single medical salt substitute (0.9% by mass of a hydrate prepared in example 1 as a test substance and prepared as an aqueous solution) containing neohesperidin dihydrochalcone, a chicken extract and the like according to the present invention, and the evaluation results of the evaluation group are shown in table 3, based on the evaluation criteria of the scores of salty taste, bitter taste, astringent taste and unpleasant aftertaste in table 2.

Table 2: taste scoring standard of potassium chloride and medical salt substitute taking potassium chloride as main raw material

Table 3: taste scoring results of single potassium chloride and medical salt substitute taking potassium chloride as main raw material

As shown in the evaluation results of the evaluator in Table 3, the taste scores of the single potassium chloride and the single medical sodium-free salt substitute are respectively 11-13 and 9-10; in three key items of bitterness, astringency and unpleasant aftertaste, the scores of potassium chloride are all within 3-4 parts which are obvious and remarkable, and the score of the medical sodium-free salt substitute is mostly 1-2 parts; in the salty taste item, the evaluation of potassium chloride is in a range of 2-3 parts which are relatively light and slightly light, the score of the medical sodium-free salt substitute is in a range of 4-5 parts which are relatively salty and fresh, and the taste difference is very obvious.

Therefore, compared with the taste of single potassium chloride, the potassium chloride is added with a certain amount of medical salt substitutes of neohesperidin dihydrochalcone, chicken extract, gamma-aminobutyric acid, citric acid, stevioside, calcium glutamate, potassium chloride and ammonium chloride, wherein the bitter taste, astringent taste, metal taste and unpleasant aftertaste of the potassium chloride and the peculiar smell of the ammonium chloride are completely masked, so that the neohesperidin dihydrochalcone, the chicken extract, stevioside, citric acid, the ammonium chloride, calcium glutamate and the like are suitable for being mixed with/hydrated into a novel salt substitute which can be accepted by consumers.

The invention firstly researches and applies the neohesperidin dihydrochalcone and the chicken extract at home and abroad to mask the bitter taste of potassium chloride, provides a salt-free and salty medical sodium-free substitute, can prepare sodium-free salt/low-sodium salt with different salt contents in different proportions according to the strict salt-free/low-salt diet requirements of patients with hypertension and various edema diseases by using the salt-free salt/low-sodium salt substitute and sodium chloride, cooks low-salt diet/salt-free diet, and can obviously improve the compliance of the patients for accepting strict low-salt diet/salt-free diet.

Experimental example 2: experiment for optimizing formulation

The hydrates prepared in examples 1 to 3 and comparative examples 1 to 5 were subjected to taste test experiments according to the method of experimental example 1, and the results of the experiments are shown in table 4. The 12 tasters respectively score the salty taste, the bitter taste, the astringent taste and the unpleasant aftertaste, and average values are obtained to obtain an average salty taste score, an average bitter taste score, an average astringent taste score and an average unpleasant aftertaste score.

Table 4: results of the taste test experiments of examples 1 to 3 and comparative examples 1 to 4 (mean ± SD, N ═ 12)

According to the experimental results of table 4, the hydrates prepared in examples 1 to 3 had suitable saltiness and were low in bitterness, astringency, and unpleasant aftertaste. Examples 1-3 compared to comparative example 1 demonstrate that the overall taste masking substance has a significant effect of improving the bitterness, astringency and unpleasant aftertaste of potassium chloride, calcium glutamate and ammonium chloride (for examples 1 and comparative example 1, t-test was performed using bitterness, astringency and unpleasant aftertaste data, P < 0.05), but examples 1-3 and comparative example 1 have similar saltiness effects. The addition of neohesperidin dihydrochalcone significantly reduced the bitterness, astringency and unpleasant aftertaste (t-test, P < 0.05) compared to comparative example 1 and comparative example 2. The addition of the chicken extract significantly reduced bitterness, astringency and unpleasant aftertaste compared to comparative example 1 and comparative example 3 (t test, P < 0.05). In combination with comparative examples 1 to 3 and examples 1 to 3, the chicken extract and neohesperidin dihydrochalcone had a synergistic effect, and the bitterness, astringency and unpleasant aftertaste of the hydrate could be further reduced. Comparative example 4, in which no perfume was added, had a poorer improving effect on astringency and unpleasant aftertaste of hydrates than comparative example 3 (t-test, P < 0.05) compared to comparative example 3, indicating that the use of perfume has a significant effect on the efficacy of the chicken extract. Comparative example 5 when a chicken extract was extracted, a flavor was pretreated, and the finally obtained hydrate was significantly reduced in bitterness, astringency and unpleasant aftertaste as compared with example 1 (t-test, P < 0.05).

The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.

Claims

1. The medical sodium-free substitute is characterized by comprising the following raw materials in parts by weight: 0.1-1.0 part of neohesperidin dihydrochalcone, 0.1-1.0 part of chicken extract, 0.1-1.0 part of stevioside, 0.1-1.0 part of citric acid, 0.1-1.0 part of gamma-aminobutyric acid, 10-30 parts of calcium glutamate, 30-60 parts of potassium chloride and 5-10 parts of ammonium chloride.

2. The medical sodium-free salt substitute according to claim 1, wherein: the chicken extract comprises the following raw materials in parts by weight: 10-100 parts of chicken, 3-10 parts of rosemary powder, 1-5 parts of radix angelicae powder, 1-5 parts of nutmeg powder, 1-5 parts of fructus amomi powder, 1-5 parts of cinnamon powder, 1-5 parts of orange peel powder, 1-5 parts of star anise powder, 1-5 parts of pepper powder, 1-5 parts of rhizoma kaempferiae powder, 1-5 parts of tea leaf powder, 1-5 parts of ginger powder, 1-5 parts of garlic powder and 1-5 parts of shallot powder.

3. The medical sodium-free salt substitute as claimed in claim 2, wherein the chicken meat extract is prepared by the following method: taking chicken, rosemary powder, angelica dahurica powder, nutmeg powder, fructus amomi powder, cinnamon powder, orange peel powder, star anise powder, pepper powder, rhizoma kaempferiae powder, tea powder, ginger powder, garlic powder and shallot powder in proportion to obtain a mixed material; heating and extracting the mixed material by using water as an extraction solvent to obtain the chicken extract.

4. The method for preparing the medical sodium-free salt substitute according to claim 3, wherein the method comprises the following steps:

5. The method for preparing the medical sodium-free salt substitute according to claim 4, further comprising a step of S3 hydration: dissolving the mixture in water, filtering to obtain liquid phase, concentrating and drying to obtain hydrate.

6. The method of claim 5, wherein in the step of preparing the S1 extract, chicken, rosemary powder, angelica powder, nutmeg powder, fructus amomi powder, cinnamon powder, orange peel powder, star anise powder, pepper powder, rhizoma kaempferiae powder, tea powder, ginger powder, garlic powder and shallot powder are taken in proportion to obtain a mixture; adding water with the mass being 10-20 times that of the mixture into the mixture, carrying out first boiling extraction, and filtering to obtain a first filtrate and filter residues.

7. The preparation method of the medical sodium-free substitute according to claim 6, wherein water with the mass 10-20 times that of the mixed material is added into filter residue, and the mixture is subjected to second decoction and extraction and then filtration to obtain second filtrate.

8. The method according to claim 7, wherein the first and second filtrates are combined to obtain a combined filtrate; and concentrating and drying the combined filtrate in sequence to obtain the chicken extract.

9. The method for preparing the medical sodium-free substitute according to claim 8, wherein the combined filtrate is subjected to concentration treatment, freeze drying treatment at-18 to-26 ℃ and crushing treatment to obtain the chicken extract.

10. Use of a medical sodium-free salt substitute according to any one of claims 1-3 as a substitute for edible salts.