Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation process of liquid edible salt

A preparation process and edible salt technology, which is applied in the field of liquid edible salt preparation process, can solve problems such as difficult to control the intake of salt, and achieve the effects of easy control of the amount of addition, convenient use, and easy control

Inactive Publication Date: 2014-03-19
中盐皓龙盐化有限责任公司
View PDF7 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the salt products on the market are granular, and it is difficult for people to control the intake of salt in the process of cooking food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation process of liquid edible salt
  • Preparation process of liquid edible salt
  • Preparation process of liquid edible salt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step 1: The raw brine is filtered through a primary filter until the content of suspended solids is 0.13%, and then is adsorbed through a primary adsorber until the content of colloidal substances is 0.25%;

[0021] The second step: the product obtained in the first step is evaporated at a vapor pressure of 0.1MPa through an evaporator to a brine purity of 96.7% and a concentration of 296.3g / L, and then redissolved with water through a re-dissolver and passed through a secondary filter. Grade filtration to 0.04% suspended solids;

[0022] The third step: the product obtained in the second step is subjected to secondary adsorption through the secondary adsorber until the content of small molecular substances such as organic hydrocarbons is 0.086%, and then the product after the secondary adsorption is purified to Ca 2+ Content: 0.34%, Mg 2+ Content: 0.12%;

[0023] The fourth step: Evaporate the product obtained in the third step until the sodium chloride content is ≥ ...

Embodiment 2

[0030] The first step: the raw brine is filtered through a primary filter until the content of suspended solids is 0.10%, and then is adsorbed through a primary adsorber until the content of colloidal substances is 0.19%;

[0031] The second step: Evaporate the product obtained in the first step through the evaporator at a vapor pressure of 0.1-0.3MPa to a brine purity of 97.5% and a concentration of 295.9g / L, then add water to the reflux device and pass through the secondary filter Carry out secondary filtration until the suspended matter is 0.052%;

[0032] The third step: the product obtained in the second step is subjected to secondary adsorption through the secondary adsorber until the content of small molecular substances such as organic hydrocarbons is 0.063%, and then the product after the secondary adsorption is purified to Ca 2+ Content: 0.28%, Mg 2+ Content: 0.15%;

[0033] The fourth step: Evaporate the product obtained in the third step until the sodium chloride...

Embodiment 3

[0041] The first step: the raw brine is filtered through a primary filter until the content of suspended solids is 0.14%, and then is adsorbed through a primary adsorber until the content of colloidal substances is 0.11%;

[0042] The second step: Evaporate the product obtained in the first step through the evaporator under the steam pressure of 0.15MPa to a brine purity of 98.6% and a concentration of 298.3g / L, then add water to the re-dissolver and re-dissolve through the secondary filter Secondary filtration until the suspended matter is 0.067%;

[0043] The third step: the product obtained in the second step is subjected to secondary adsorption through the secondary adsorber until the content of small molecular substances such as organic hydrocarbons is 0.03%, and then the product after the secondary adsorption is purified to Ca 2+ Content: 0.21%, Mg 2+ Content: 0.17%;

[0044] The fourth step: Evaporate the product obtained in the third step until the sodium chloride co...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of condiments and in particular relates to a preparation process of liquid edible salt. The liquid edible salt is obtained by carrying out first-level filtering, first-level adsorption, evaporation, redissolution, purification treatment, second-level filtering, second-level absorption and evaporation on a raw material of brine. The liquid edible salt produced by the preparation process is environmentally friendly, safe, convenient to use, free of pollution and any antitackiness agent and good in taste. Saline taste directly acts on the surface of cooked food during addition, the additive amount is easy to control, the addition is uniform, and the acceptable daily intake of the edible salt is easy to control.

Description

technical field [0001] The invention belongs to the field of condiments, in particular to a preparation process of liquid edible salt. Background technique [0002] With the continuous improvement of living standards, people pay more and more attention to the health problems of diet. Excessive daily intake of salt is quite harmful to the human body. Long-term excessive intake of salt in the general population can easily lead to high blood pressure, kidney stones, gastric cancer and other diseases; excessive intake of salt by pregnant women can cause blood blues, Too much salt in diabetics can cause blood sugar to rise. [0003] Most of the salt products on the existing market are granular, and it is difficult for people to control the intake of salt in the process of cooking food. Therefore, on the premise of ensuring normal physiological needs, it is an urgent problem for those skilled in the art to provide a kind of edible salt product with easy-to-control addition amou...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L27/40
CPCA23L27/40
Inventor 张晓娄红斌邢亚慧刘建军席士奇王晓萍李中原刘请
Owner 中盐皓龙盐化有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com