Probiotic low-sodium salt and preparing method thereof

A prebiotic and low-sodium salt technology, which is applied in the field of prebiotic low-sodium salt and its preparation, can solve the problems of prebiotics such as heat intolerance, reduce hygroscopicity, reduce excessive sodium ion intake, and promote health Effect

Active Publication Date: 2015-07-22
SICHUAN YISHENGYUAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Prebiotic low-sodium salt provides a way to prevent prebiotics from absorbing moisture and increase the water content of the prebiotic-added low-sodium salt, thereby preventing it from compaction and overcoming Solved the problem of heat intolerance of prebiotics

Method used

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  • Probiotic low-sodium salt and preparing method thereof
  • Probiotic low-sodium salt and preparing method thereof
  • Probiotic low-sodium salt and preparing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] Embodiment 1, prebiotics low sodium salt, containing sodium chloride, potassium chloride, fructooligosaccharide; proportioning is 50% sodium chloride, 35% potassium chloride, 15% fructooligosaccharide, the above percentages are mass percentages; The fructooligosaccharide is a microencapsulated prebiotic, and the microencapsulated prebiotic mainly includes a wall material and a core material, the wall material embeds the core material to form microcapsules, and the core material is fructooligosaccharide. The weights of the above sodium chloride, potassium chloride, and fructooligosaccharide ratios are all dry weights (excluding the water content in them), and fructooligosaccharides are used as microencapsulated prebiotics, which do not include wall materials Weight, wherein as the sodium chloride of raw material, the water content of potassium chloride must be lower than 3% (mass percentage).

[0039] The preparation method of prebiotic low-sodium salt described in this ...

Embodiment 2

[0050] Example 2, the basic composition of this example is the same as that of Example 1, the differences are: 75% sodium chloride, 24.99% potassium chloride, and 0.01% fructooligosaccharides, which are microencapsulated prebiotics.

Embodiment 3

[0051] Example 3 The basic composition, process, and parameters of this example are the same as those in Example 1, except that the components of sodium chloride, potassium chloride, and prebiotics are different, including 75% sodium chloride, 20% potassium chloride, and low Polyfructose 5%. The fructo-oligosaccharide used here is the fructo-oligosaccharide after microcapsule embedding treatment. The above percentages are all mass percentages of dry matter, and the water content of the formulated prebiotic low-sodium salt is less than 2% (mass percentage).

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Abstract

The invention relates to a health-care seasoning, particularly a prebiotic low-sodium salt and a prebiotic low-sodium salt composite seasoning, and a preparation method thereof. The prebiotic low-sodium salt comprises 50-70% of sodium chloride, 20-45% of potassium chloride, 0.5-15% of prebiotic and 1-5% of ultrafine food powder and other auxiliary materials. Unless otherwise specified, the percents in the invention are mass percents. The prebiotic low-sodium salt seasoning comprises 10-49% of sodium chloride, 10-37% of potassium chloride, 0.5-15% of prebiotic and 5-30% of ultrafine food powder and other auxiliary materials. The prebiotic low-sodium salt and prebiotic low-sodium salt seasoning overcome the defects of high sodium chloride content, unbalanced sodium and potassium ions and high tendency to causing hypertension and kidney diseases of the human body; the water-soluble dietary fiber-oligosaccharide prebiotic, which is beneficial to the human health, is added to well promote growth and reproduction of the probiotic in the intestinal tract, thereby preventing constipation and subhealth diseases caused by accumulation of toxins in the intestinal tract.

Description

technical field [0001] The invention relates to a health-care condiment, in particular to prebiotic low-sodium salt and a preparation method thereof. Background technique [0002] Salt is an indispensable necessity for human beings. As early as 5,000 years ago, humans have used table salt for seasoning. Scientific research in recent years has shown that the true value of table salt is not only an indispensable salty agent in the diet, but also an essential nutrient for maintaining and promoting human physiological functions. However, because salt contains sodium, excessive intake will endanger human health. The common table salt we usually eat has high sodium content and low potassium content. imbalance, leading to high blood pressure. Excessive salt intake can easily lead to diseases such as high blood pressure. Scientists have also found that people with high salt intake have a higher incidence of stroke and mortality than those with low salt intake. Salt intake is dir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L1/29A23L33/125
CPCA23L27/00A23L27/40A23L33/10A23V2002/00A23V2200/326A23V2200/3202A23V2250/28A23V2250/60
Inventor 罗建伟甘明幸淇
Owner SICHUAN YISHENGYUAN TECH CO LTD
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