Preparation method of low-sodium composite salty agent and obtained product

The invention belongs to the field of food additives, and particularly relates to a preparation method of a low-sodium composite salty agent and an obtained product. The preparation method comprises the following steps: (1) enzymatic synthesis: mixing alkaline amino acid and glutamine according to a...

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Bibliographische Detailangaben
Hauptverfasser:	ZHOU HUI, YU YUJIAN, HUANG XIAOCHEN, CAI YOUHUA, JIANG YANBIN, XIE YINGYU, LIN YUKUAN, XIE XUEMIN, LU QINYING, CHEN YUNDA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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