Study On Formula Optimization And Quality Characteristics Of Salt Reduction And Low Sodium Chicken Essence Seasoning

Chicken essence seasoning is a kind of compound seasoning widely accepted by the consumers.However,the product form is relatively simple and the sodium content is generally high,all of this is a different concept from today’s new concept of healthy eating.In this paper,experiment with effective sensory evaluation methods,the physical and chemical indexes of the products were tested according to the national industry standards,and instrumental analysis and other experimental testing methods were selected.So in order to use the single factor test and then the orthogonal test to verify the optimized formula,and two categories of granular and tablet flavoring materials for chicken essence with reduced salt and low sodium were developed.As the main results we can see of the experiment as follows:(1)Replaced part of sodium chloride with potassium chloride to reduce the salt content and sodium content in chicken essence and reduced the amount of glutamate sodium in chicken essence by adding Yeast extract,disodium succinate and edible essence.Using sensory team research on product preferences,the content of salt that reduces sodium,yeast extract,succinic acid disodium and salt flavor were screened by single factor experiment,then the orthogonal test design was used to further optimize the dosage of low sodium mixed salt,yeast extract,disodium succinate and salty flavor,finally,the optimal formula of reduced salt and low sodium chicken essence seasoning was obtained.Those were 35 g glutamate sodium,26 low sodium mixed salt(NaCl: KCl=70%:30%),10 g white granulated sugar,6g corn starch,2g maltodextrin,4g rice,2g chicken egg powder,2g chicken powder,2g yeast extract,2g spice,1.6gI+G,1g soy protein isolate,0.8g edible flavor,0.4g disodium succinate.In order for the test products to achieve the national industry access standards and at the same time to achieve the effect of low sodium salt reduction,the electronic tongue and the sodium content and the physical and chemical quality of the product were compared with those of the commercial flavoring products.Sodium content was nearly 30% or more lower than similar products on the market.(2)Secondly,the appearance and quality of chicken granule flavoring were changed by the wet pressing technology.To reduce the content of salt and sodium in chicken essence,a tablet seasoning was prepared.Using sensory team considerations for weighted comprehensive evaluation of the product,the experiment was conducted on the appearance,texture,taste,disintegration time and hardness of the flavoring material of tablet low-sodium and low-salt formula chicken essence.Firstly,the granularity of the raw material and the wetting agent concentration ratio of starch slurry,the drying temperature and drying time of the soft material were selected,determined using 100 mesh granularity of raw materials,8% starch as wetting agents,at the same time under the condition of 70℃ drying tablet after 60 min.then the addition amount of potato starch,maltodextrin and lactose were screened by single factor experiment,and the addition of maltodextrin and potato starch and lactose were optimized by orthogonal test design.Finally,the optimal formula for tablet chicken essence seasoning was obtained.Those were 35 g glutamate sodium,26 low sodium mixed salt(NaCl: KCl=70%:30%),12 g lactose,6g photo starch,4g maltodextrin,2g chicken egg powder,2g chicken powder,2g yeast extract,2g spice,1.6gI+G,1g soy protein isolate,0.8g edible flavor,0.4g disodium succinate.According to the optimal combination formula,the quality and appearance of the prepared block flavoring were checked.After screening,the tablet chicken essence seasoning had a relatively complete surface,uniform color,basically firm and fine cross section structure,and no obvious foreign bodies.At the same time,the mean gram number was 0.46 g,the hardness was 8.3kgf,and the disintegration was complete within 15 min.Sodium content and physicochemical quality of the tablet chicken essence seasoning were tested to ensure that the test product conforms to the national industry access standards and has market competitiveness.The tablet package of chicken essence seasoning is not only good for quantitative use,also can avoid the chicken essence to absorb the moisture,and the purpose of reducing salt and reducing sodium is achieved.