Nutritious low-sodium composite salt and preparation method thereof

A compound salt and nutrition technology, applied in the field of food industry, can solve the problems of increasing the risk of cardiovascular disease and kidney disease, adverse physiological reactions, affecting human health, etc., to ensure pure salty taste, avoid high sodium intake, reduce The effect of sodium content

Inactive Publication Date: 2014-02-19
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, excessive salt intake can lead to adverse physiological reactions and cause a series of diseases, seriously affecting human health
A large number of epidemiological investigations have shown that a long-term high-sodium diet can lead to increased blood pressure, which in turn increases the risk of cardiovascular disease and kidney disease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of nutritional low-sodium compound salt, the preparation method comprising the following steps:

[0027] (1) Take 40g of ordinary table salt, 53g of KCl, and 1.6g of sodium gluconate and put them into a closed mixer and stir for 25 minutes;

[0028] (2) Mix 1.6g histidine and 3.8g lysine, then add pure water to dissolve at a mass ratio of 1:1, and spray the dissolved components evenly into the components that have been stirred and mixed in step (1) , and dried at 70°C to obtain nutritional low-sodium compound salt.

Embodiment 2

[0030] A preparation method of nutritional low-sodium compound salt, the preparation method comprising the following steps:

[0031] (1) Take 40g common table salt and 53g KCl and put them into a closed mixer and stir for 15 minutes;

[0032] (2) Mix 2.2g histidine, 3.6g lysine, and 1.2g arginine, add pure water to dissolve according to the mass ratio of 1:1, spray the dissolved components evenly into step (1) and stir The mixed components are dried at 75° C. to obtain nutritional low-sodium compound salt.

Embodiment 3

[0034] A preparation method of nutritional low-sodium compound salt, the preparation method comprising the following steps:

[0035] (1) Take 42g of ordinary table salt, 50g of KCl, and 1.8g of sodium gluconate and put them into a closed mixer and stir for 20 minutes;

[0036] (2) Mix 1.2g histidine, 4g lysine, and 1g arginine, then add pure water to dissolve at a mass ratio of 1:1, spray the dissolved components evenly into step (1) and mix well The components are dried at 80°C to obtain nutritional low-sodium compound salt.

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PUM

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Abstract

The invention discloses low-sodium nutritious composite salt and a preparation method thereof. The low-sodium nutritious composite salt is prepared from common salt, potassium chloride, L-histidine, L-arginine, L-lysine and sodium gluconate by the steps of stirring, dissolving, spraying and drying. The nutritious low-sodium composite salt disclosed by the invention is added with amino acid necessary for a human body when obviously reducing sodium content, not only is guaranteed to have the same salinity with the common salt, but also solves the problems of odor and bitterness of the common salt, and has an obvious health care effect.

Description

technical field [0001] The invention belongs to the field of food industry and relates to a nutritional low-sodium compound salt and a preparation method thereof. Background technique [0002] Salt, as the ancestor of all flavors, is the most common salty agent and an indispensable flavoring agent in people's lives. Salt plays a pivotal role in the food industry, and plays a vital role in the formation of product flavor, texture, shelf life and processing. Salt is also a taste preparation with important physiological functions. It can regulate the osmotic balance between cells and blood and normal water and salt metabolism. It can also regulate blood flow, blood acid-base balance and blood pressure balance, and participate in the transmission of nerve impulses, etc. , It is a necessity for a series of tissues and organs of the human body to carry out normal activities. [0003] However, excessive salt intake will lead to adverse physiological reactions and cause a series o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L1/305A23L1/30A23L33/10A23L33/16A23L33/175
CPCA23L33/17A23L27/40A23V2002/00A23V2200/30
Inventor 彭增起张雅玮郭秀云王复龙惠腾崔保威李君珂
Owner NANJING AGRICULTURAL UNIVERSITY
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