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Low-sodium compound seasoning and preparation method thereof

A compound seasoning and sodium chloride technology, which is applied in food ingredients as taste improvers, functions of food ingredients, and food forming, etc., can solve the problems of high sodium content and inability to provide nutrition, so as to reduce sodium content and satisfy The effect of intake

Inactive Publication Date: 2020-08-18
郑州添之道食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a low-sodium compound seasoning, which aims to solve the problem that the existing seasonings have high sodium content and can only improve the taste of food but cannot provide relatively comprehensive nutrition

Method used

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  • Low-sodium compound seasoning and preparation method thereof
  • Low-sodium compound seasoning and preparation method thereof
  • Low-sodium compound seasoning and preparation method thereof

Examples

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preparation example Construction

[0052] In the present invention, the preparation method of the low-sodium compound seasoning also includes the steps of:

[0053] S30. After the low-sodium compound seasoning is made into a wet powder by spraying or adding a dextrin agent, it is granulated by a granulator, and after drying at a high temperature to ensure stable quality, the low-sodium nutritional compound seasoning granules are obtained.

[0054] Specifically, in order to facilitate storage, transportation and use, the low-sodium compound seasoning can be prepared into granules, and the powdered low-sodium compound seasoning is made into a wet powder by adding dextrin, and then granulated by a granulator, and the finished product is dried Packaging, the packaging specification can be 10 bags per bag, 5 grams per bag. The specific packing specification and packing form are not limited here.

Embodiment 1

[0057] Take by weighing 70 parts of sodium chloride, 30 parts of potassium chloride, and 20 parts of sodium glutamate and put into a container and stir evenly. Add 14 parts of nutrient microcapsules in the container, wherein β-carotene microcapsules account for 0.25%, riboflavin microcapsules account for 0.15%, vitamin E acetate microcapsules account for 1.38%, and tricalcium phosphate microcapsules account for 98.22%. After stirring evenly, add 35 parts of maltodextrin, 15 parts of soybean protein isolate, and 10 parts of cornstarch as filling and put into the container and stir and mix evenly. Use spray or add dextrin to make wet powder, use granulator to make wet powder into white to light yellow granules and dry them for finished product packaging.

Embodiment 2

[0059] Weigh 78 parts of sodium chloride, 33 parts of potassium chloride, 22 parts of sodium glutamate, and 2 parts of disodium 5' taste nucleoside, put them into a container and stir evenly. Add 14.5 parts of nutrient microcapsules in the container, wherein β-carotene microcapsules account for 0.25%, riboflavin microcapsules account for 0.15%, vitamin E acetate microcapsules account for 1.38%, and tricalcium phosphate microcapsules account for 98.22%. After stirring evenly, add 35.5 parts of maltodextrin, 24.5 parts of soybean protein isolate, and 12.2 parts of cornstarch as filling and put them into the container and stir and mix them evenly. Wet powder is made by spraying or adding dextrin, and the wet powder is made into white to light yellow granules by a granulator, and the finished product is packaged after drying.

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Abstract

The invention provides a low-sodium compound seasoning and a preparation method thereof. The sodium chloride and the potassium chloride are properly proportioned. Meanwhile, the nutritional microcapsules and the flavor enhancer with certain nutrition are added, so that the content of sodium is reduced while the original taste is ensured, the risk that hypertension is easily increased due to excessive sodium intake is reduced, and the microcapsules can be normally eaten along with food. According to the present invention, the nutrition is ensured while the normal dietary habits and the behavioral habits of residents are not changed, the safety and the convenience are substantially improved, and the rich taste of the seasoning provides the pleasant nutrient intake.

Description

technical field [0001] The application relates to the technical field of seasonings, in particular to a low-sodium compound seasoning and a preparation method thereof. Background technique [0002] With the improvement of the quality of life, people began to turn their attention from eating well to eating well, how to eat nutritious and how to eat healthy. At present, most condiments can only improve the taste of food, but cannot provide comprehensive and balanced nutrition. [0003] Therefore, the prior art still needs to be improved and developed. Contents of the invention [0004] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a low-sodium compound seasoning, which aims to solve the problem that existing seasonings have high sodium content and can only improve food taste but not provide relatively comprehensive nutrition. [0005] The technical scheme that the present invention adopts for solving the p...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/40A23L27/22A23L27/23A23L33/105A23L33/15A23L33/16A23L33/10A23P10/30
CPCA23L27/00A23L27/40A23L27/22A23L27/235A23L33/105A23L33/15A23L33/16A23L33/10A23P10/30A23V2002/00A23V2200/16A23V2200/30A23V2250/211A23V2250/7044A23V2250/1618A23V2250/1578
Inventor 马毅恒刘畅
Owner 郑州添之道食品科技有限公司
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