Formulation And Enhance Flavor Of Low-Sodium Salt

Salt is closely related to people’s production and living,but high dietary sodium intake may lead to overload accumulation of sodium in the body and induce a series of diseases.therefore,it is very necessary to reduce intake of sodium.The Saltiness and taste characteristics of sodium chloride and 10 kinds of salt substitutes were estimated by the common sensory analysis method.A low-sodium salt with high Saltiness and good taste was tried to prepare by the D-optimal design.According to the multiplicative effect of taste,three different types of flavor enhancer are used to improve the taste of low-sodium salt.Three kinds of Low-sodium Seasoning salt are made based on this low-sodium salt formulation and the effect of these four kinds of salts on rheological properties and texture of white porridge was further studied.The main research contents and results were summarized as follows:1.with 0.75%sodium chloride solution as reference,the saltinity and taste characteristics of NaCl and 10 kinds of salt substitutes were estimated by magnitude estimation method,direct rating method and quantitative descriptive analysis method,respectively.The results showed that the Saltiness intensity distribution of the 10kinds of salt substitutes was as follows:potassium chloride>L-monosodium glutamate>sodium L-aspartate>L-glutamic acid>magnesium chloride>calcium chloride>magnesium sulfate>sodium citrate>sodium gluconate>L-lysine.The whole taste distribution of 10 kinds of salt substitutes was:sodium gluconate>sodium citrate>potassium chloride>sodium L-aspartate>L-monosodium glutamate>L-glutamic acid>magnesium chloride>magnesium sulfate>calcium chloride>L-lysine.The taste radar maps of 10 kinds of salt substitutes showed that,the radar map flavor of sodium salt is closer to the sodium chloride compared with the potassium,magnesium and calcium salt.As a potassium salt,the Saltiness of potassium chloride is stronger than bitterness,astringency and other peculiar taste.The astringency and metallic taste of magnesium chloride are stronger than the calcium chloride.The taste radar map of L-glutamic acid and L-monosodium glutamate showed that their taste flavor is mainly salty and umami.The results showed that potassium chloride,calcium chloride and L-glutamic acid are ideal Non-sodium salt substitutes,and sodium gluconate,sodium citrate,sodium L-aspartate and L-monosodium glutamate are the ideal sodium salt substitutes,while magnesium sulfate,magnesium chloride and L-lysine are not suitable as substitutes for salt.2.The optimal monomers（NaCl,KCl,sodium gluconate,CaCl₂）were selected by single factor experiment.Based on their dosage as independent variables and the Saltiness,taste and sodium content as response indicator,a low-sodium salt with good Saltiness and mouth-feel was made by D-optimal design.The results showed that the Saltiness intensity of four salt was NaCl>KCl>CaCl₂>sodium gluconate,the intensity about mouth-feel interactions among the four salts was KCl-sodium gluconate-CaCl₂>NaCl–KCl-sodium gluconate>NaCl-CaCl₂-KCl>sodium gluconate-NaCl-CaCl₂);The optimal formula of the low-sodium salt was30%KCl+20%NaCl+35%Sodium gluconate+15%CaCl₂.3.According to the synergism effect of taste,different kinds and proportions of sweeteners,acidulants and umami agents were used to optimize the taste of low-sodium salt;which finally found that adding dosage of 2.4%L-malic acid,the Saltiness and mouth-feel of the low-sodium salts were improved highest,the score of Saltiness,flavor were 3.58,3.63,and the sodium content was only 11.56%,with good Saltiness and taste features.4.Based on the optimal low-sodium salt formula,three kinds of low-sodium seasoning salt were made,including low-sodium lemon fruit salt,low-sodium mushroom umami salt and low-sodium spinous spicy salt.It was found that the Saltiness and mouth-feel of the low-sodium lemon fruit salt were improved highest after adding dosage of 40%fruit powder.At the same time,the effects of low-sodium salt and three kinds of low-sodium seasoning salt on texture and rheological properties of porridge were investigated.The results showed that:（1）Four kinds of low-sodium salt all improved hardness,gumminess and chewiness of the porridge to some extent.After standing for one hour,the hardness,gumminess and chewiness of the porridge added with spicy salt and mushroom salt decreased obviously.It is possible that the high protein and amino acid content of the additives in these two salts reduces the gelatinization degree of starch.The porridge added with low-sodium salt and Low-sodium lemon fruit salt,maintained its original hardness,Gumminess and chewiness.（2）The porridge without low-sodium salt and the four kinds of porridge with low-sodium salt showed a kind of weak gel dynamic rheological properties.The elastic modulus（G）and viscous modulus（G）of porridge with different low-sodium salt were increased to different degrees,showing better viscoelasticity.After standing for one hour,the elastic modulus（G）and viscous modulus（G）of white porridge added with spicy salt and mushroom salt were dramatic declined.It is possible that the high protein and amino acid content of the additives in these two salts reduces the gelatinization degree of starch.5.The production technology of Vacuum evaporation for salt production of low-sodium seasoning salt was described,the daily material consumption was calculated,the water and electricity were estimated and the mian equipment needed for the production of low-sodium seasoning salt was selected.Based on the analysis of the site selection of the factory,it is considered that Zhangshu City is suitable for the construction of vacuum salt factory with low-sodium seasoning salt from the objective conditions and production practice.Graphic design of plant area and preliminary planning of workshop.Finally,the production cost,investment cost and profit recovery were estimated.It is expected to be profitable after 3 year and 4months.