Development Of The Fragile Leisure Seasoning Products With Low Fat And Low Salt

In view of the high fat and salt of traditional leisure seasoning products,it can not meet the health needs of consumers.The purpose of this study is to develop a low fat and salt fragile seasoning product through the screening and utilization of fat substitutes and the compound of low salt compound seasoning.The main research methods and results are as follows:(1)After mixing the konjac flour,inulin and whey protein powder and wheat flour,the optimum addition(without adding oil)was determined by RVA single factor test,and the best experimental group was prepared to obtain the low fat and low salt fragile leisure seasoning products and the traditional leisure adjustment.The texture and sensory quality of the noodle products(10% vegetable oils)were compared.The results showed that the optium addition amount of the low fat and low salt brittle seasoning noodle products was 3% konjac flour,5% inulin and 5% whey protein powder from the RVA instrument.The optium addition of konjac powder,inulin and whey protein powder and wheat flour was mixed with wheat flour to test the powder and tensile test,and the mixture of water absorption,stability time,elongation and tensile energy of dough was better than that of the traditional flavoring noodle.The contrast of texture and sensory quality of extruded billet showed that all the hardness,crisp,brittleness,apparent state and internal pore evenness of the low fat and low salt fragile leisure seasoning products were better than those of the traditional leisure seasoning products.(2)Single factor test and response surface methodology were used to optimize the formulation of low fat and low salt leisure seasoning products.The optimum formula for the preparation of low fat and low salt fragile leisure seasoning products was obtained by using 3 factors as response factors,including taste nucleotide disodium,glycine,and L-glutamic acid as response factors,with the response value of sensory evaluation as the response value.The taste of low fat and low salt fragile leisure seasoning products and traditional leisure seasoning products was measured by electronic tongue test,and the content of sodium chloride and fat in the two kinds of products were measured.The results showed that 3% sodium chloride,0.08% taste nucleotide disodium,0.04% glycine and 0.05%L-glutamic acid,the salty flavor,astringency and bitterness of low fat and low salt flavoring noodle products were lower than those of traditionalleisure flavoring products,and the content of sodium chloride was significantly lower than that of the traditional flavoring products.In the low fat and low salt fragile leisure seasoning products obtained in this experiment,the content of sodium chloride is 2.85%,the content of fat is 1.25%,while the salt content of the traditional leisure seasoning samples is between6.3%-8.1% and 10.7%-12.8%.