A kind of colored functional seasoning low-sodium liquid salt and its preparation method

A functional and colorful technology, which is applied in the field of colored functional seasoning low-sodium liquid salt and its preparation, can solve the problems of extensive production and single variety of edible salt, and achieve the effect of preserving efficacy, preventing high blood pressure, and reducing sodium intake

Inactive Publication Date: 2016-04-20
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main types of edible salt are single, and the production is extensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] The specific preparation method of the colored functional seasoning low-sodium liquid salt of the present invention comprises the following steps:

[0036]a) Preparation of low-sodium liquid salt mother liquor: The saturated refined salt mother liquor is the liquid salt from the salt field before solid refined salt crystallization or the saturated solution formed by dissolving solid refined salt, adding potassium chloride and magnesium chloride, so that sodium chloride accounts for the mother liquor The total salt content is 60-80%, the amount of potassium chloride is 15-30% of the total salt content of the mother liquor, the addition of magnesium chloride is 5-15% of the total salt content of the mother liquor, and then pure water is added until the salt is completely dissolved , which is the mother liquor of low-sodium liquid salt. Then add the corresponding plant-derived functional components to enhance the function, and the added amount (according to the quality add...

Embodiment 1

[0041] Measure 3.70L of saturated refined salt mother liquor with a NaCl mass concentration of 0.35g / mL, add potassium chloride 500g, magnesium chloride 200g, add purified water to 4.96L, stir and dissolve, which is the low-sodium liquid salt mother liquor (sodium chloride, Potassium chloride and magnesium chloride respectively account for 65%, 25% and 10% of the total salt content of mother liquor), then add Schisandra chinensis, wolfberry functional component extract compound 24.8g, i.e. its addition (by 100mL low sodium liquid salt mother liquor The mass added in) is 0.5%.

[0042] After the base liquid is prepared, it is stirred and mixed, passed through a high-pressure homogenizer (primary pressure is 35MPa, secondary pressure is 6MPa), and then sterilized by ultra-high temperature transient treatment (UHT) (sterilization temperature is 125°C, time is 8S ), directly filled with a controllable liquid packaging container after sterilization.

[0043] The colored functional...

Embodiment 2

[0045] Measure 3.42L of saturated refined salt mother liquor with a NaCl mass concentration of 0.35g / mL, add potassium chloride 600g, magnesium chloride 200g, add pure water to 4.96L, stir and dissolve, which is the low-sodium liquid salt mother liquor (sodium chloride, Potassium chloride and magnesium chloride respectively account for 60%, 30% and 10% of the total salt content of the mother liquor), then add blueberry, red date and mulberry functional component extract complex 496g, i.e. its addition (by 100mL low sodium liquid salt The quality added in the mother liquor) is 10%.

[0046] After the base liquid is prepared, it is stirred and mixed, passed through a high-pressure homogenizer (the primary pressure is 20 MPa, and the secondary pressure is 4 MPa), and then sterilized by ultra-high temperature transient treatment (UHT) (sterilization temperature is 120 ° C, time is 10S), directly filled with controllable liquid packaging containers after sterilization.

[0047] Th...

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PUM

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Abstract

The invention relates to a color function seasoning low-sodium liquid salt formula and a preparing method of color function seasoning low-sodium liquid salt. Low-sodium liquid salt mother liquor is used as main raw materials of the low-sodium liquid salt. The low-sodium liquid salt mother liquor comprises (according to the mass percent in the mother liquor salt content total quantity) 60%-80% of sodium chloride, 15%-30% of potassium chloride and 5%-15% of magnesium chloride. The low-sodium liquid salt further comprises a plant source function component with the adding quantity (according to the mass added into 100 mL of low-sodium liquid salt mother liquor) is 0.5%-10%. Optimization technologies such as mixing, homogenization, sterilization and filling are carried out, and color function seasoning low-sodium liquid salt products with function component activity being maintained to the maximum degree are prepared. A controllable-quantity liquid packaging container is used, the salt can be easily and evenly blended into food, the problem that solid salt is dissolved slowly, so that excessive adding or uneven dispersing may happen is solved, and accordingly eating is convenient and flexible. Compared with traditional solid salt production, during a production process of the liquid salt, a large amount of equipment needed for salt drying can be reduced, energy loss is lowered, and waste water discharging is lowered.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a colored functional seasoning low-sodium liquid salt and a preparation method thereof. Background technique [0002] As the problems brought about by my country's salt monopoly model continue to emerge, the reform of the salt industry system is imperative. The salt monopoly system will gradually move towards a market-driven and state-regulated mechanism, which means that competition among salt industry companies will be greatly enhanced. As table salt is a commodity with little demand elasticity, it is difficult to develop and develop the table salt market, and the profit margin is small. Enterprises that only produce ordinary solid table salt will be easily eliminated by the market. Therefore, the research and development of high value-added, innovative and healthy salt products will inject new vitality into salt industry enterprises. By using these high value-added products, no...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/40A23L33/10
CPCA23L27/40A23L33/105A23L33/16A23V2002/00A23V2200/30A23V2250/21
Inventor 王若军郭应建程天笑张佳楠王思怡孔春丽籍保平
Owner CHINA AGRI UNIV
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