Multifunctional nutritive salt

Abstract

The invention belongs to the field of edible seasonings and particularly relates a multifunctional nutritive salt which is prepared by mixing sodium chloride, potassium chloride, magnesium sulfate, calcium gluconate, sugar esters, ferriheme iron, gluconate zinc and calcium carbonate; and the multifunctional nutritive salt has the advantages of strong saline taste, good flavor, high industrial production efficiency and health-care function.

Description

technical field [0001] The invention belongs to the field of edible condiments, in particular to a multifunctional nutrient salt. Background technique [0002] The living standards of modern people are gradually improving, and the accompanying sudden death from diseases is becoming more and more serious. Healthy diet has become a hot spot that medical experts and nutrition experts pay the most attention to. [0003] On July 19, 2006, four medical experts headed by Wang Hao from Henan Provincial People's Hospital jointly published the article "Scientific Salt Recovers Health". It reveals the current situation of high-salt diet of contemporary residents. Salt is one of the condiments that everyone must use every day. How to use salt scientifically and how to eat salt? Still new to most people. Nutritionists and medical experts believe that the amount of salt used is directly related to people's life and health. Changing the habit of using salt, especially changing the compos...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the deficiencies of the above-mentioned technology, propose a kind of double salt that is formed with sodium chloride, potassium chloride and magnesium sulfate, add again and be prepared with mixtures such as organic acid calcium salt and sucrose fatty acid and calcium carbonate, It is a multifunctional nutrient salt with unabated salty taste, good flavor, high industrial production efficiency, and health care. Over the years, table salt (sodium chloride) has been regarded as the cause of hypertension, cardiovascular and cerebrovascular diseases, and other diseases. Low-sodium salt products that replace part of sodium chloride with potassium salt and magnesium salt are increasingly valued. However, low-sodium salt made by substituting part or all of sodium chloride with potassium chloride and magnesium sulfate may not taste good , or there are problems such as severe agglomeration in manufacturing, difficulty in improving production efficiency, etc.