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Low-sodium salt agent and preparation method thereof

A salty agent and sour agent technology, applied in the field of food additives, can solve the problems of low saltiness, high cost, and low output of salty peptides, and achieve the effects of reducing salt to control blood pressure, balanced nutritional components, and low cost

Inactive Publication Date: 2016-07-13
CHONGQING CITY BIOLOGICAL TECH INST +5
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The United States defines low-sodium salt with a sodium chloride content of ≤30% as ultra-low-sodium salt, and has used salty peptides mixed with salty agents such as potassium chloride, magnesium chloride, and magnesium sulfate to produce ultra-low-sodium salt with a salt content of ≤30% Salt, but salty peptides have low saltiness, complex production process, immature technology, low yield, and cost as high as US$2.6 / g

Method used

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  • Low-sodium salt agent and preparation method thereof
  • Low-sodium salt agent and preparation method thereof
  • Low-sodium salt agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 low-sodium salty taste agent

[0021] Prepare the low-sodium salty agent according to the formulation amount in Table 1 (percentage is weight percentage), weigh each component according to the formulation amount, and mix well to obtain.

[0022] Each component and its content in table 1 salty taste agent

[0023]

Embodiment 2

[0024] Embodiment 2 low-sodium salty taste agent

[0025] Prepare the low-sodium salty agent according to the formulation amount in Table 2 (percentage is weight percent), weigh each component according to the formulation amount, and mix well to obtain.

[0026] Each component and its content in table 2 salty taste agent

[0027]

[0028]

Embodiment 3

[0029] Embodiment 3 low-sodium salty taste agent

[0030] Prepare the low-sodium salty taste agent according to the formulation amount in Table 3 (percentage is weight percent), weigh each component according to the formulation amount, and mix well to obtain.

[0031] Each component and its content in table 3 salty taste agent

[0032]

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PUM

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Abstract

The invention belongs to the technical field of food additives and discloses a low-sodium salt agent and a preparation method thereof.The low-sodium salt agent comprises the following components according to percent by weight: 1-45% of calcium chloride, 1-45% of potassium chloride, 1-45% of sodium chloride, and 1-30% of magnesium sulfate; the preparation method of the agent includes: mixing well the components in formula quantities.Calcium chloride is used for the first time at home and abroad to replace sodium chloride as a main ingredient of a salt agent, the content of sodium chloride is greatly reduced, the content of sodium chloride is decreased to 1-45% that is far lower than the content of sodium salt in low-sodium salt while the saltiness of the product is not reduced, the saltiness is guaranteed, and the product has balanced nutrients and provides the body with elements such as calcium, potassium and magnesium.

Description

technical field [0001] The invention belongs to the technical field of food additives, and relates to a salty agent, in particular to a low-sodium salty agent and a preparation method thereof. Background technique [0002] The ideal salt intake for humans is 1.5-2.3g / d, and the excess sodium salt is excreted with urine. Eating too much salt can lead to a series of adverse physiological reactions, the most important of which is increased blood pressure. The more salt you eat, the higher your blood pressure. Excessive salt intake is a medical consensus that leads to high blood pressure. Studies have shown that when the daily salt intake is reduced to less than 5g recommended by the World Health Organization, there will be a significant antihypertensive effect. The per capita daily salt intake in China is 12g, twice the upper limit of 5g recommended by the World Health Organization, leading to more than 330 million people with high blood pressure, and more than 300 million peo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40
Inventor 卢广荣谢鸽平徐芳蒋宝泉罗金华
Owner CHONGQING CITY BIOLOGICAL TECH INST
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