Study on Technology of a Plant Protein Complex Peptide Salt
Salt is closely related to our daily life,but if salt intake is too much,it will lead to excessive accumulation of sodium in the body,which can lead to a series of diseases.In this study,on the basis of salty peptides prepared with gluten powder as the raw material,with sensory score,color difference value,moisture,emulsification and emulsification stability as the indexes,single factor test is carried out on the addition amount of potassium chloride,yeast extract and lemon powder,and response surface test is used to optimize the formula of peptide salt.The results show that under the conditions of potassium chloride of 0.4 g,yeast extract of 0.2 g and lemon powder of 0.3 g,the content of polypeptides in complex peptide salt is 11.4 mg/g,the content of sodium is 0.35 g/100 g and the content of potassium is 1.181 g/100 g.The addition of yeast extract and lemon powder covers the unpleasant smell of peptide salt,and the appearance is light yellow.The intake of sodium in life is reduced,and low-sodium,salt-reduction salty condiments are obtained.
gluten powdersalty peptidessalt reductioncomplex peptide salt
万方数据
维普
