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Low-sodium seasoning peptide salt

A technology of taste peptide and sodium chloride, applied in the field of compound condiments, can solve problems such as high sodium and low potassium, and achieve the effect of reducing dosage, good quality and human health conditioning

Inactive Publication Date: 2016-03-23
安徽强旺生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Invisible salt is hidden in many packaged foods. When it comes to high sodium intake, 80% of sodium intake comes from finished foods, which can easily cause the problem of "high sodium and low potassium", which can lead to many diseases such as high blood pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A low-sodium seasoning peptide salt made from the following raw materials in percentage by weight:

[0041]

[0042] The specific preparation method is as follows:

[0043] 1) Check and accept sodium chloride, potassium chloride, taste peptide, yeast extract, sodium glutamate, ornithine and chicken juice according to the above proportions;

[0044] 2) Dissolve sodium chloride, potassium chloride, yeast extract, sodium glutamate, ornithine and chicken juice in deionized water, heat up to 85°C, stir at a speed of 300r / min until completely dissolved, and prepare A solution with a dry matter weight concentration of 35%-45%;

[0045] 3) After the solution is cooled to 40°C, add flavor peptide under stirring at a speed of 300r / min, and after stirring for 10 minutes at a speed of 300r / min, immediately use a centrifugal spray drying tower for spray drying to crystallize and dry The air inlet temperature of the tower is 145-155°C, and the outlet air temperature is 95-105°C ...

Embodiment 2

[0050] A low-sodium seasoning peptide salt made from the following raw materials in percentage by weight:

[0051]

[0052]

[0053] A method for preparing the above-mentioned low-sodium seasoning peptide salt, the specific steps are as follows:

[0054] 1) Check and accept sodium chloride, potassium chloride, taste peptide, yeast extract, sodium glutamate, ornithine and chicken juice according to the above proportions;

[0055] 2) Dissolve sodium chloride, potassium chloride, yeast extract, sodium glutamate, ornithine and chicken juice in deionized water, heat up to 85°C, stir at a speed of 300r / min until completely dissolved, and prepare A solution with a dry matter weight concentration of 35%-45%;

[0056] 3) After the solution is cooled to 40°C, add flavor peptide under stirring at a speed of 300r / min, and after stirring for 10 minutes at a speed of 300r / min, immediately use a centrifugal spray drying tower for spray drying to crystallize and dry The air inlet temp...

Embodiment 3

[0068] A low-sodium seasoning peptide salt made from the following raw materials in percentage by weight:

[0069]

[0070] A method for preparing the above-mentioned low-sodium seasoning peptide salt, the specific steps are as follows:

[0071] 1) Check and accept sodium chloride, potassium chloride, taste peptide, yeast extract, sodium glutamate, ornithine and chicken juice according to the above proportions;

[0072] 2) Dissolve sodium chloride, potassium chloride, yeast extract, sodium glutamate, ornithine and chicken juice in deionized water, heat up to 85°C, stir at a speed of 300r / min until completely dissolved, and prepare A solution with a dry matter weight concentration of 35%-45%;

[0073] 3) After the solution is cooled to 40°C, add flavor peptide under stirring at a speed of 300r / min, and after stirring for 10 minutes at a speed of 300r / min, immediately use a centrifugal spray drying tower for spray drying to crystallize and dry The air inlet temperature of t...

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Abstract

The invention discloses low-sodium seasoning peptide salt. The low-sodium seasoning peptide salt is characterized by being prepared from the following raw materials in percentage by weight: 60-70% of sodium chloride, 10-30% of potassium chloride, 1-5% of taste-active peptide, 2-8% of a yeast extract, 2-8% of sodium glutamate, 0.2-2% of ornithine and 0.5-5% of chicken juice. According to the seasoning salt disclosed by the invention, the dosage of salt can be reduced, but the salinity is not reduced, and the intake of sodium is reduced, so that technical salt reduction is realized; in addition, the seasoning salt has the function of enhancing freshness, when the seasoning salt is used, gourmet powder does not need to be added, and the seasoning salt has the effect of recuperating the health of human bodies.

Description

technical field [0001] The invention relates to the technical field of compound condiments, in particular to a low-sodium seasoning peptide salt. Background technique [0002] Everyone knows that people cannot live without table salt. The main component of table salt is sodium chloride, which exists in the human body in the form of sodium ions and chloride ions. Excessive intake of sodium chloride can induce high blood pressure, lead to coronary heart disease, cerebral infarction, renal dysfunction, retinopathy and other diseases, seriously affecting the quality of life and even life expectancy. According to the survey, among the adults aged 35-74 in my country, the prevalence rate of hypertension reaches 27.2%. The treatment and control status of hypertension in my country is worrisome: among existing patients, less than 45% are self-diagnosed, no more than 30% are taking antihypertensive drugs, and less than 10% have stable blood pressure control. 45% of the patients app...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L33/18A23L27/00A23L33/145A23L33/175A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 张强
Owner 安徽强旺生物工程有限公司
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