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Compound seasoning with reduced salt and enriched flavor and preparation method thereof

A compound seasoning and low-sodium salt technology, applied in the field of seasonings, can solve the problems of poor taste ability, unacceptable taste, and high salt intake of low-salt seasonings, so as to enhance the original flavor and reduce the risk of high blood pressure. and related risk of chronic cardiovascular and cerebrovascular diseases, and the effect of high-quality health protection

Inactive Publication Date: 2018-09-14
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Common problems of current seasonings: first, high salt intake, which affects health; second, low-salt seasonings have poor taste ability
Potassium chloride has the functions of lowering high blood pressure, preventing cardiovascular diseases, and treating edema; however, potassium chloride tastes bitter and unacceptable for direct consumption, so it can only partially replace sodium chloride

Method used

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  • Compound seasoning with reduced salt and enriched flavor and preparation method thereof
  • Compound seasoning with reduced salt and enriched flavor and preparation method thereof
  • Compound seasoning with reduced salt and enriched flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Preparation of embodiment 1 salt-reducing and flavor-enhancing compound seasoning

[0034] A salt-reducing and flavor-enhancing compound seasoning, comprising by weight: 70 parts of shiitake mushroom enzymolysis solution, 50 parts of dried Zanthoxylum bungeanum extract, 40 parts of low-sodium salt, 6 parts of monosodium glutamate, 3 parts of 5'-nucleotide disodium, 30 parts of maltodextrin.

[0035] The preparation method of a kind of salt-reducing and flavor-enhancing compound seasoning described in this embodiment comprises the following steps:

[0036] ① Preparation of Lentinus edodes enzymatic hydrolyzate

[0037] Remove the stipe of dried shiitake mushrooms and crush them to 100 mesh to obtain shiitake mushroom powder. Take 5 parts of shiitake mushroom powder and add 70 parts of water to soak for 10 hours to obtain the shiitake mushroom soaking liquid, then add 0.01 part of edible fungus hydrolase, and after 4 hours of enzymatic hydrolysis, the enzyme is inactivat...

Embodiment 2

[0042] The preparation of embodiment 2 reducing salt and increasing flavor compound seasoning

[0043] A salt-reducing and flavor-enhancing compound seasoning, comprising by weight: 90 parts of shiitake mushroom enzymolysis solution, 70 parts of dried Zanthoxylum bungeanum extract, 60 parts of low-sodium salt, 10 parts of monosodium glutamate, 5 parts of 5'-nucleotide disodium, 50 parts of maltodextrin.

[0044] The preparation method of a kind of salt-reducing and flavor-enhancing compound seasoning described in this embodiment comprises the following steps:

[0045] ① Preparation of Lentinus edodes enzymatic hydrolyzate

[0046] Remove the stipe of dried shiitake mushrooms, crush them to 120 mesh, and obtain shiitake mushroom powder. Take 8 parts of shiitake mushroom powder and add 90 parts of water to soak for 12 hours to obtain a shiitake mushroom soaking liquid, then add 0.02 parts of edible fungus hydrolytic enzyme, and after 6 hours of enzymatic hydrolysis, the enzyme ...

Embodiment 3

[0051] The preparation of embodiment 3 reducing salt and increasing flavor compound seasoning

[0052] A salt-reducing and flavor-enhancing compound seasoning, comprising by weight: 80 parts of shiitake mushroom enzymolysis solution, 60 parts of dried Zanthoxylum bungeanum extract, 50 parts of low-sodium salt, 80 parts of monosodium glutamate, 4 parts of 5'-nucleotide disodium, 40 parts of maltodextrin.

[0053] The preparation method of a kind of salt-reducing and flavor-enhancing compound seasoning described in this embodiment comprises the following steps:

[0054] ① Preparation of Lentinus edodes enzymatic hydrolyzate

[0055] Remove the stipe of dried shiitake mushrooms and crush them to 110 mesh to obtain shiitake mushroom powder. Take 6.5 parts of shiitake mushroom powder and add 80 parts of water to soak for 11 hours to obtain a shiitake mushroom soaking liquid, then add 0.015 parts of edible fungus hydrolytic enzyme, and after 5 hours of enzymatic hydrolysis, the enz...

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Abstract

The invention relates to a compound seasoning with reduced salt and enriched flavor. The seasoning comprises lentinus edodes enzymatic hydrolysate, ethanol extract of Chinese prickly ash, low-sodium salt, a flavoring agent and an adhesive filler. The invention also discloses a preparation method of the compound seasoning with reduced salt and enriched flavor. The method comprises the following steps: 1) preparation of the lentinus edodes enzymatic hydrolysate; 2) preparation of the ethanol extract of Chinese prickly ash; and 3) a compounding process. The compound seasoning with reduced salt and enriched flavor overcomes the bitter and astringent taste of the low-sodium salt, and realizes salt reducing without saltiness declining. The method can reduce the intake of sodium chloride by 50% or above, greatly reduces the risk of hypertension and related chronic cardiovascular and cerebrovascular diseases, and reduces the burden of heart and kidney. The added Chinese prickly ash extract andlentinus edodes enzymatic ingredients make up the saltiness of salt after the reducing of sodium content.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a salt-reducing and flavor-enhancing compound seasoning and a preparation method thereof. Background technique [0002] The common problems of current seasonings are: firstly, the intake of salt is high, which affects health; secondly, low-salt seasonings have poor taste ability. It has been medically proven that excessive intake of sodium can lead to cardiovascular disease, kidney disease and other diseases. For this reason, potassium chloride is used to replace part of sodium chloride to produce low-sodium salt. Potassium chloride has the functions of lowering high blood pressure, preventing cardiovascular diseases, and treating edema; however, potassium chloride tastes bitter and unacceptable for direct consumption, so it can only partially replace sodium chloride. The current salt reduction technologies include: ①Invisible sodium reduction method, that is, to gradually reduce sodi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/21A23L27/22A23L33/00
CPCA23V2002/00A23L27/10A23L27/11A23L27/21A23L27/22A23L33/00A23V2200/30A23V2200/326
Inventor 张玉玉孙宝国黄明泉孔琰陈海涛
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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