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CN-122004440-A - Preparation method and application of salt-reducing, freshness-increasing and high-temperature-resistant functional seasoning composition

CN122004440ACN 122004440 ACN122004440 ACN 122004440ACN-122004440-A

Abstract

The invention discloses a salt-reducing, freshness-increasing and high-temperature-resistant functional seasoning composition which is beneficial to maintaining intestinal microecological balance, and a preparation method and application thereof, and belongs to the technical field of food seasonings. The composition is characterized in that the core is a synergistic dietary fiber combination consisting of yeast beta-glucan, yeast mannooligosaccharide and resistant dextrin according to the weight ratio of (3-5): (4-6): (2-4), and edible salt and yeast extract are matched, so that the sodium content of a product is less than or equal to 14000mg/100g, when the clear soup is prepared by adding 0.5% (w/v), the fresh flavor intensity equivalent to that of the traditional chicken essence can be maintained, and the fresh flavor attenuation rate is less than or equal to 6.7% after heating for 60min at 100 ℃. The product realizes the balance of 0 sugar, 0 fat, low purine and sodium-potassium ratio simultaneously, can synergistically promote the proliferation of beneficial bacteria in intestinal tracts, solves the problem that the existing seasoning is difficult to be compatible with salt reduction, fresh keeping, high temperature resistance and flavor stability, and is suitable for industrial production.

Inventors

  • LI MAOSHENG
  • LI XIANG
  • LI KE

Assignees

  • 昆山喜来豹进出口有限公司

Dates

Publication Date
20260512
Application Date
20260324

Claims (10)

  1. 1. A functional seasoning composition is characterized by comprising, by weight, 30-50 parts of edible salt, 15-30 parts of yeast extract and 8-15 parts of synergistic dietary fiber combination, wherein the synergistic dietary fiber combination consists of (3-5): 4-6): 2-4, the sodium content in the composition is less than or equal to 14000 mg/100g, and when clear soup is prepared in an additive amount of 0.5% (w/v), the fresh flavor perception intensity equivalent to that of traditional chicken essence can be maintained, and the fresh flavor attenuation rate is less than or equal to 6.7% after heating at 100 ℃ for 60 min.
  2. 2. The functional seasoning composition according to claim 1, wherein the yeast extract is a high nucleotide type yeast extract treated by a depurination process, the nucleotide content is not less than 15%, and the purine content is not more than 50mg/100g.
  3. 3. The functional seasoning composition of claim 1 further comprising 1 to 5 parts by weight of an oligosaccharide.
  4. 4. A functional seasoning composition according to claim 1 or 3 wherein the oligosaccharide is isomaltooligosaccharide.
  5. 5. The functional seasoning composition of any of claims 1-4 wherein the total purine content of the composition is less than or equal to 30mg/100g, the dietary fiber content is less than or equal to 6g/100g, and the sodium to potassium ratio is between 5:1 and 10:1.
  6. 6. The functional seasoning composition of any of claims 1-5 wherein the composition has a sugar content of 0.5g/100g, a fat content of 0.5g/100g, and a cholesterol content of 0.5mg/100g.
  7. 7. A method for preparing the functional seasoning composition according to any one of claims 1 to 6, which is characterized by comprising the steps of adding the components into a dry mixer in proportion, and mixing for 15-30 minutes until uniformity under the conditions that the temperature is less than or equal to 25 ℃ and the ambient humidity is less than or equal to 45% RH, thus obtaining a finished product.
  8. 8. The method according to claim 7, further comprising the step of micronizing the uniformly mixed material to a particle size d90≤150 μm or granulating, drying and then finishing.
  9. 9. Use of the functional seasoning composition of any of claims 1-6 for the preparation of a seasoning for use in stewing, boiling, rinsing scenes.
  10. 10. Use of a functional flavour composition according to any of claims 1-6 for the preparation of a food product having a salt-reducing, high temperature resistant and/or a function which helps to maintain intestinal microecological balance.

Description

Preparation method and application of salt-reducing, freshness-increasing and high-temperature-resistant functional seasoning composition Technical Field The invention relates to the technical field of food seasonings, in particular to a functional seasoning composition with characteristics of salt reduction, freshness enhancement, high temperature resistance and sodium potassium balance and capable of maintaining intestinal microecological balance, a preparation method and application thereof. Background Chicken essence is a popular umami flavoring for home cooking, and the traditional chicken essence described herein refers to a commercially available common umami chicken essence product with typical sodium content of about 18864 mg/100g. However, the traditional chicken essence has a series of defects which are urgent to be solved in health attribute and technological performance: high sodium and electrolyte imbalance, which is extremely high in sodium content (about 18864 mg/100 g) and severely unbalanced in sodium to potassium ratio (up to about 214:1), long-term high sodium intake contradicts the health requirements for controlling sodium content in the daily diet, increasing the cardiovascular metabolic burden. Hidden health risk components and potential burden on intestinal microecology are that chicken essence products usually contain added sugar, animal-derived fat and cholesterol. More prominently, the high purine content of the chicken essence is researched according to the research data of the content distribution research of purine substances in common seasonings based on liquid chromatography-tandem mass spectrometry (Chen Shasha and the like, 2024,49 (8): 175-178) disclosed in China seasoning (2024), and the total purine content of the chicken essence sold in the market can reach up to about 636mg/100g. Modern nutritional studies further indicate that a high cholesterol, high purine dietary pattern may cause a deregulation of the intestinal flora, resulting in a significant reduction of the number of beneficial probiotics such as bifidobacteria, lactobacilli etc. which adversely affect the intestinal microecological balance. Chemical fresh-keeping agent dependence and thermal instability, traditional formula generally depends on chemical fresh-keeping agent such as flavor nucleotide disodium (I+G). The components are unstable at high temperature and are easy to decompose in cooking scenes needing long-time heating such as stewing, boiling, rinsing and the like, so that the delicate flavor is obviously attenuated (researches show that the delicate flavor loss can reach more than 26% after the heating at 100 ℃ for 60 minutes), and the actual cooking effect is different from the expected cooking effect. The formula of the food additive is not completely lack of dietary fibers with definite prebiotic functions to actively maintain intestinal microecology balance, and the composition modes of high sodium, high cholesterol and high purine even generate potential burden on intestinal microecology, so that the food additive cannot meet the double health requirements of consumers on food on harm reduction and gain. In view of the above problems, some improvements have been attempted in the prior art, but all have limitations that have not systematically addressed all pain points. For example: Patent document CN109068704B discloses a composition containing glucan and mannan for enhancing salty taste perception, but the application purpose, core component ratio (glucan: mannan=0.04-0.67:1) and achieved technical effect (focus on salty taste enhancement only) are different from the present invention, and in particular, the key problems of "stable umami taste under high temperature cooking" and "sodium potassium balance" and "synergistic maintenance of intestinal microecological balance through specific dietary fiber combination" are not related nor solved. Another technology (such as CN118318984 a) focuses on achieving salt reduction by using yeast extract, but it also does not involve the problem of flavor retention at high temperature, and fails to design the integrated functions of salt reduction, high temperature resistance, sodium potassium balance and maintenance of intestinal microecological balance by specific prebiotic compounding. The prior art does not give a technical suggestion for simultaneously realizing salt reduction, freshness enhancement, high temperature resistance and intestinal microecological balance through ternary dietary fiber combination. In summary, the prior art is a single and scattered improvement, and no technical scheme is provided for simultaneously systematically solving the comprehensive challenges of salt reduction, no delicacy, no smell loss at high temperature, sodium-potassium balance, and complete health of the formula (including maintenance of intestinal microecology balance) through the 'burden reduction' and 'active gain' dual paths, and the technical scheme f