Novel low-sodium salt containing sodium gluconate and preparation method thereof

A sodium gluconate and low-sodium salt technology, applied in the field of edible salt, can solve problems such as threats to health, impact of application effects, inconsistent taste, etc., and achieve the effects of avoiding differences in salty taste, reasonable composition, and scientific and reasonable preparation methods

Active Publication Date: 2013-11-27
SHANDONG XIWANG SUGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The grading phenomenon will lead to the relative enrichment of the same component, which will reduce the uniformity of the mixture, resulting in inconsistency in the taste. If the potassium chlori

Method used

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  • Novel low-sodium salt containing sodium gluconate and preparation method thereof
  • Novel low-sodium salt containing sodium gluconate and preparation method thereof
  • Novel low-sodium salt containing sodium gluconate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Prepare low-sodium salts in different proportions as shown in the table below, dissolve the prepared low-sodium salts in deionized water, and prepare a solution with a concentration of 3%. After tasting, the salty taste evaluation of each test sample is given. See the table below:

[0022]

Embodiment 2

[0024] On the batching basis shown in embodiment 1, determine following batching composition and content:

[0025] (1) 55 kg of food-grade sodium chloride, 25 kg of sodium gluconate, 18.5 kg of potassium chloride, and 1.5 kg of maltodextrin with a DE value of 15. Prepare a low-sodium salt sample according to the above ratio, put it into a V-type mixer and mix for 15 minutes, and take it out for inspection after thorough mixing. The code is sample A.

[0026] (2) Dissolve 55 kg of food-grade sodium chloride, 25 kg of sodium gluconate, and 18.5 kg of potassium chloride in 150 L of deionized water, raise the temperature to 85°C, stir continuously until completely dissolved, and prepare a dry matter concentration of 40% The solution. After the solution was cooled to 40°C, 1.5% maltodextrin with a DE value of 15 was added under stirring at a speed of 300 r / min, and spray-dried immediately after stirring at a speed of 300 r / min for 10 minutes. Drying with a centrifugal spray dryin...

Embodiment 3

[0035] Dissolve 55 kg of food-grade sodium chloride, 25 kg of sodium gluconate, and 18.5 kg of potassium chloride in 150 L of deionized water, raise the temperature to 85 °C, and stir continuously until completely dissolved, and prepare a solution with a dry matter concentration of 40%. After the solution was cooled to 40°C, 1.5% maltodextrin was added under stirring at a speed of 300 r / min, and spray-dried immediately after stirring at a speed of 300 r / min for 10 minutes. Dry with a centrifugal spray drying tower.

[0036] The spray drying parameters are set as follows: the inlet air temperature is 100°C, 150°C, 200°C. Air intake is set to 10 m 3 / h. The results are as follows:

[0037]

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Abstract

The invention discloses a novel low-sodium salt containing sodium gluconate and a preparation method thereof. The novel low-sodium salt is specifically prepared from the following ingredients in percentage by weight: 15-25% of sodium gluconate, 40-70% of sodium chloride, 15-25% of potassium chloride and 0.5-2% of maltodextrin. The preparation method comprises the steps of mixing sodium chloride, potassium chloride and sodium gluconate according to the ratio, dissolving a mixture into deionized water, heating and stirring until the mixture is completely dissolved, adding 1.5% of maltodextrin into a solution, stirring for certain time, and then, immediately carrying out spray drying. The finally prepared low-sodium salt product is powdery, and the moisture granularity is within a specific range. The sodium content of the product is at least 25% lower than that of the traditional edible salt; and compared with the ordinary low-sodium salt, due to the innovation of the preparation manners for the product, the product has the advantages that the homogeneity is improved, and the taste is pure and is not bitter on the premise that the salinity is guaranteed.

Description

technical field [0001] The invention relates to the technical field of edible salt, in particular to a novel low-sodium salt and a preparation method thereof. Background technique [0002] Although sodium is one of the essential elements for the human body, and table salt is the commonly used sodium chloride, however, excessive intake can easily cause diseases such as high blood pressure and edema. According to the research of the World Health Organization, the daily salt intake of the human body should not exceed 6 grams. However, Chinese people generally have a heavy taste, and the average intake has reached 13 grams. Some elderly people have higher salt intake due to the reduced taste bud conduction effect. Medical research shows that long-term consumption of high-sodium salt can lead to an imbalance of potassium and sodium in the body, leading to high blood pressure, cardiovascular and cerebrovascular sclerosis, and heart disease, causing permanent damage to the human b...

Claims

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Application Information

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IPC IPC(8): A23L1/237A23L1/09A23L33/125
Inventor 王棣谢登玉李伟王一孙学谦王茜孙颖李秋红崔立平夏颖颖
Owner SHANDONG XIWANG SUGAR
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