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CN-121970883-A - Low-sodium conditioning seasoning salt with synergistic composite flavor

CN121970883ACN 121970883 ACN121970883 ACN 121970883ACN-121970883-A

Abstract

The invention relates to the technical field of seasonings, and discloses a low-sodium conditioning seasoning salt with synergistic composite flavoring agents, wherein raw materials of the seasoning salt comprise sodium chloride, potassium chloride, amino acid ion pair buffer mother liquor consisting of L-arginine, L-glutamic acid, L-histidine and anhydrous citric acid, and flavor-developing nucleotide disodium; in the preparation process, anhydrous citric acid is used for regulating the pH value of a system to enable amino acid to form ion pairs with buffer capacity, the ion pairs are embedded into the growth steps of inorganic salt lattices in a heterogeneous induction co-crystallization mode in continuous vacuum crystallization through side line injection to form wet-based composite salt crystals, and then nucleotide disodium solution is sprayed on the surfaces of the crystals through high-pressure atomization to form mesoscopic coating layers. According to the invention, through the structural embedding of the ion shielding at the molecular level and the crystal level, the bitter taste of potassium ions is effectively masked, the consistent dynamic characteristics of dissolution and release of each component are ensured, and the synergy and synchronous release of salty and fresh flavors are realized.

Inventors

  • CHEN QING

Assignees

  • 北京四时肆食餐饮管理有限公司

Dates

Publication Date
20260505
Application Date
20260317

Claims (10)

  1. 1. The low-sodium conditioning seasoning salt with the synergistic effect of the compound flavor is characterized by being prepared from the following raw materials in parts by weight: 550-600 parts of sodium chloride; 280-320 parts of potassium chloride; 5-10 parts of taste nucleotide disodium; the amino acid ion pair buffer mother solution is prepared from the following components in parts by weight: 40-60 parts of L-arginine; 40-50 parts of L-glutamic acid; 2-4 parts of L-histidine; Anhydrous citric acid as an acidity regulator.
  2. 2. A low sodium conditioning flavoring salt according to claim 1, wherein said low sodium conditioning flavoring salt is prepared from the following preferred values in parts by weight: 570 parts of sodium chloride; 300 parts of potassium chloride; 50 parts of L-arginine, 45 parts of L-glutamic acid and 3 parts of L-histidine in the amino acid ion pair buffer mother solution; 8 parts by weight of flavor nucleotide disodium.
  3. 3. The low sodium conditioning seasoning salt with synergistic effect of the compound flavor according to claim 1, wherein the anhydrous citric acid is prepared into an aqueous solution with a mass fraction of 30%, and is added dropwise into the free amino acid aqueous solution in which the L-arginine, L-glutamic acid and L-histidine are dissolved at a uniform speed; the addition amount of the anhydrous citric acid is based on that the apparent pH value of the amino acid ion pair buffer mother solution is regulated and kept constant at 5.80-6.10.
  4. 4. A low sodium conditioning flavoring salt according to claim 1, wherein said amino acid ion pair buffer stock solution is prepared by the steps of: adding the L-arginine, the L-glutamic acid and the L-histidine into deionized water at 20-25 ℃, and stirring at constant temperature until the L-arginine, the L-glutamic acid and the L-histidine are completely dissolved to obtain a free amino acid aqueous solution; And (3) dropwise adding the anhydrous citric acid aqueous solution into the free amino acid aqueous solution at a constant speed through feedback control of an online pH meter to form a mixed solution, regulating the apparent pH value of the mixed solution to be constant between 5.80 and 6.10, and continuously stirring and uniformly mixing to obtain the amino acid ion pair buffer mother solution.
  5. 5. A low sodium conditioning flavoring salt according to claim 1, wherein the low sodium conditioning flavoring salt is prepared by the steps of: Continuously pumping the homogeneous inorganic high-salt solution into a continuous vacuum crystallizer with an external circulation pipeline for vacuum constant-temperature evaporation, starting an internal circulation pump of the continuous vacuum crystallizer, and keeping circulation for standby when a large number of microcrystals are separated out by the continuous vacuum crystallizer to form a solid inorganic salt microcrystal carrier suspension flow; Taking the prepared amino acid ion pair buffer mother solution as a precursor injection solution; maintaining a continuous vacuum evaporation state of the continuous vacuum crystallizer, directly injecting the precursor injection liquid into the external circulation pipeline in a side line injection mode, and maintaining continuous feeding and discharging states to realize heterogeneous induction co-crystallization; Continuously feeding crystal slurry discharged from the bottom of the continuous vacuum crystallizer into a centrifugal machine for solid-liquid separation, and collecting filter cakes to obtain wet-base composite salt crystals; dissolving the flavor nucleotide disodium in the deionized water to prepare a fresh-increasing agent solution, and uniformly spraying the fresh-increasing agent solution on the surface of the wet-base composite salt crystal to obtain a material; And (3) sending the sprayed material into a dryer for drying, cooling, sieving and grading to obtain the low-sodium conditioning seasoning salt.
  6. 6. The synergistic low sodium conditioning seasoning salt of claim 5 wherein, in preparing the homogeneous inorganic high salt solution, the temperature is set to 75-80 ℃, the stirring speed is set to 150-200r/min, and the constant temperature stirring is performed for 30-45min until the solid phase is completely dissolved; Setting the absolute pressure in the continuous vacuum crystallizer to be-0.08 MPa to-0.09 MPa and setting the operation temperature to be 60-65 ℃; And performing vacuum constant-temperature evaporation and generating the crystal slurry until the mass fraction of the solid phase in the crystal slurry reaches 10% -15%, so as to form the suspension flow of the solid inorganic salt microcrystalline carrier.
  7. 7. The synergistic low sodium conditioning flavoring salt of claim 5, wherein the side injection mode is specifically operated as: And starting a metering pump, directly injecting the precursor injection liquid into the outer circulation pipeline, and controlling the mass flow of the precursor injection liquid to enable the precursor injection liquid to be continuously injected into the outer circulation pipeline at a constant speed within the crystal slurry residence time of 1-1.5 h.
  8. 8. The low-sodium conditioning seasoning salt with synergistic effect of the compound flavor according to claim 5, wherein the solid-liquid separation is carried out by adopting a double-stage pushing centrifugal machine, and the separated process mother liquor is recycled in the continuous vacuum crystallizer; The moisture content of the collected wet-base composite salt crystals is 3% -5%; the mass fraction of the prepared fresh-increasing agent solution is 10% -15%.
  9. 9. A low sodium conditioning seasoning salt according to claim 5 wherein the uniform spray is performed as follows: The wet-base composite salt crystal is sent into a mixer with a coulter stirrer, the stirring rotating speed is set to be 40-60r/min, And uniformly spraying the freshness-enhancing agent solution on the surface of the wet-base composite salt crystal by using a high-pressure atomizing nozzle under the condition that the atomizing pressure is set to be 0.2-0.4 MPa.
  10. 10. The synergistic low sodium conditioning seasoning salt of claim 5 wherein the dryer is a ebullated fluid bed dryer when drying the material, the hot air inlet temperature is set to 80-85 ℃, the air volume is adjusted to maintain the bed material temperature at 60-70 ℃ throughout, and the drying is to a product moisture of less than or equal to 1.5%.

Description

Low-sodium conditioning seasoning salt with synergistic composite flavor Technical Field The invention relates to the technical field of condiments, in particular to a low-sodium conditioning seasoning salt with a synergistic effect of a compound flavoring agent. Background High sodium intake is closely related to an increased risk of chronic diseases such as hypertension, and lowering sodium content in flavoring salts has become a necessary requirement for a healthy diet for the public. At present, the most common means for preparing low sodium salts is to replace sodium chloride partially with potassium chloride. However, potassium chloride imparts a salty taste while at the same time introducing a pronounced metallic bitter taste, and as the substitution ratio increases, the deterioration of the organoleptic quality of the food product by such off-flavors becomes more severe. In order to mask the bitter taste of potassium ions and improve the overall flavor, the prior art means mostly adopts the addition of amino acid, nucleotide or plant extract and other flavor substances for compounding. However, in practical production and application, this simple mechanical mixing has obvious drawbacks. As the inorganic salt crystals and the organic flavor factors have differences in particle size, density and surface characteristics, layering phenomenon is easily generated when each component is influenced by mechanical vibration in the processes of packaging, transportation and storage, so that the components of the product are unevenly distributed, and the flavoring stability is influenced. More critical is that the dissolution kinetics after entry into the moisture environment behave differently because of the independent presence of the components in the physically mixed product. The difference of dissolution rates of sodium chloride, potassium chloride and organic taste masking factors leads to the fact that sodium potassium ions and taste masking substances cannot synchronously contact taste receptors, so that the bitter masking effect is in an unstable state. Under an actual cooking scene, the mismatch of the dissolution performance can lead to obvious successive faults of salty taste, fresh taste, bitter taste and other taste feelings, and the sensory effect of the salty taste and fresh taste cooperative release is difficult to achieve. Furthermore, while partial coating techniques improve flavor, they often involve the use of a non-water soluble carrier, which can cause turbidity of the flavoring salt in aqueous solutions and, due to the delayed dissolution of the coating, do not provide the immediate flavor appearance desired for the flavoring salt. Therefore, developing a low sodium conditioning salt that can achieve deep integration of components, synchrony of dissolution properties and good sensory coordination is a problem that industry needs to solve. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a low-sodium conditioning seasoning salt with synergistic composite flavoring agent, which solves the problems of prominent bitter and astringent taste of potassium chloride, uneven distribution of flavoring substances and poor sensory coordination caused by inconsistent dissolution and release speeds in the existing low-sodium salt product. In order to solve the problems, the invention provides a low-sodium conditioning seasoning salt with synergistic composite flavoring agent, which adopts the following technical scheme: A low-sodium conditioning seasoning salt with synergistic composite flavoring agent is prepared from (by weight parts) sodium chloride 550-600, potassium chloride 280-320, amino acid ion pair buffer mother liquor 40-60, L-glutamic acid 40-50, L-histidine 2-4, anhydrous citric acid as acidity regulator, and taste-developing nucleotide disodium 5-10. The synergistic effect of the technical proposal is that the original independent organic flavor factors are embedded into the inorganic salt crystal by heterogeneous induction co-crystallization between the pre-constructed amino acid charge balance system and the inorganic salt crystal lattice. The structural integration not only realizes physiological shielding of potassium ion bitter taste at a molecular level, but also ensures the macroscopic component uniformity of the product, and finally achieves the technical effects of synchronous release of salty and fresh flavors and stable sensory quality. The core innovation point of the invention and the reaction mechanism behind it can be developed from the following three dimensions: first, charge dissociation at the molecular level associates with ion pairs. The apparent pH of the system is strictly limited to between 5.80 and 6.10 during the configuration phase of the amino acid ion pair buffer mother solution. According to the ionization equilibrium constant (pKa) of each component, the guanidino group of L-arginine and the imidazolyl group of L-histidi