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Preparation method of novel nutrition low-sodium salt

A low-sodium, nutritious technology, applied in food ingredients as taste improvers, food science, etc., can solve the problems of low-sodium salt not salty, uneven mixing of sodium chloride and potassium chloride, etc.

Active Publication Date: 2016-03-30
CHINASALT JINTAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims at the problems of unsalty low-sodium salt, bitter taste and uneven mixing of sodium chloride and potassium chloride caused by the bitterness of potassium chloride, and provides a low-sodium salt that increases its saltiness and umami taste and has certain nutritional value. The preparation method of sodium salt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 30g of potassium chloride and 170g of sodium chloride and mix them into low-sodium salt without adding; weigh 0.27g of 5'-flavored nucleotide disodium, 0.027g of ferric ammonium citrate, and 0.135g of potassium iodate and dissolve them in sequence In 13.5ml of water, mix this solution with 4.5ml of seaweed umami liquid to obtain freshening solution; measure 0.2ml of the above-mentioned freshening solution and spray it into the above-mentioned non-added low-sodium salt, ball mill, the mass of agate ball is 200g, and the speed is set at 200r·min -1 , the ball milling time is 10min, and after the ball milling, a novel nutritional low-sodium salt with a potassium chloride content of 15% is obtained. After tasting, the novel nutritious low-sodium salt has obvious salty and umami tastes, without bitterness and astringency.

Embodiment 2

[0019] Weigh 70g of potassium chloride and 130g of sodium chloride and mix them into low-sodium salt without adding; Weigh 0.675g of 5'-flavored nucleotide disodium, 0.135g of ferric ammonium citrate, and 0.54g of potassium iodate and dissolve them in sequence In 13.5ml of water, mix this solution with 6.5ml of seaweed umami liquid to obtain a freshening solution; measure 0.33ml of the above-mentioned freshening solution and spray it into the above-mentioned low-sodium salt without adding, ball mill, the mass of agate ball is 600g, and the speed is set at 500r·min -1 , the ball milling time is 30min, after the ball milling, the novel nutritional low-sodium salt with a potassium chloride content of 35% is obtained. After tasting, the novel nutritious low-sodium salt has obvious salty and umami tastes, without bitterness and astringency.

Embodiment 3

[0021] Weigh 40g of potassium chloride and 160g of sodium chloride and mix them into low-sodium salt without adding; weigh 0.27g of 5'-flavored nucleotide disodium, 0.027g of ferric ammonium citrate, and 0.135g of potassium iodate and dissolve them in sequence In 13.5ml of water, mix this solution with 4.5ml of seaweed umami liquid to obtain freshening solution; measure 0.33ml of the above-mentioned freshening solution and spray it into the above-mentioned non-added low-sodium salt; ball mill, the mass of agate ball is 200g, and the speed is set at 200r·min -1 , the ball milling time is 10min, and after the ball milling, a novel nutritional low-sodium salt with a potassium chloride content of 20% is obtained. After tasting, the novel nutritious low-sodium salt has obvious salty and umami tastes, without bitterness and astringency.

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Abstract

The invention discloses composition and a preparation method of a novel nutrition low-sodium salt. Food-grade sodium chloride, potassium chloride, disodium 5'-ribonucleotide, a seaweed delicious liquid and ammonium ferric citrate are dissolved and stirred and the mixture is subjected to ball milling so that the novel nutrition low-sodium salt is obtained. The novel nutrition low-sodium salt substantially reduces sodium content and contains a freshness improvement component extracted from plants. Through ball milling mixing, sodium chloride and potassium chloride are uniformly mixed so that the problem of uneven mixing caused by uneven particle sizes is avoided. The novel nutrition low-sodium salt keeps low sodium salt salinity, has a delicious taste, solves the problem of a potassium chloride bitter taste, has a good food local flavor and can prevent hypertension. The preparation method and preparation equipment can be operated simply and are suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food, in particular to a novel nutritional low-sodium salt and its preparation. Background technique [0002] Salt is an important condiment in human life and occupies a pivotal position in people's life. Salt is a flavoring agent with important physiological functions, which can regulate the osmotic pressure balance of the human body and maintain the normal excitability of nerves and muscles. When there is a lack of salt in the food eaten, the sodium ion content in the body will decrease, potassium ions will enter the blood from the cells, and symptoms such as blood thickening, oliguria, and yellow skin will occur. [0003] However, excessive intake of salt and sodium chloride will also bring harm to the human body. After years of epidemiological investigations, animal experiments, and clinical observations by medical circles around the world, most experts believe that there is a relationship between high blood p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40
CPCA23V2200/16
Inventor 陈虎陈留平徐培李伟李娜
Owner CHINASALT JINTAN
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