Low-sodium seasoning salts and preparation method thereof

A seasoning salt and sodium chloride technology, which is applied to the functions of food ingredients, food ingredients containing inorganic compounds, food ingredients as anti-caking agents, etc., to achieve the effect of improving the taste, making the method simple and easy, and optimizing the flavor

Inactive Publication Date: 2017-06-20
福州金慧健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

WO 2009 / 028773 A1 discloses a granulated seasoning salt comprising granulated salt, a pregelatinized tapioca starch solution and at least one selected from the group consisting of garlic, green tea, kelp, mushrooms, onions, mugwort leaves, pine needles, lemons and herbs. Active ingredient, this flavored salt utilizes pregelatinized tapioca starch solution as a binder and anti-caking agent to ensure that the product has a certain degree of cohesiveness and anti-caking properties, but does not mention its low-sodium health benefits

Method used

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  • Low-sodium seasoning salts and preparation method thereof
  • Low-sodium seasoning salts and preparation method thereof
  • Low-sodium seasoning salts and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: Preparation of small molecular cluster water.

[0040] Pass tap water into a deionization device for deionization treatment until the conductivity is 15 μs / cm to obtain deionized water and measure 1 L for use. Select an ultrasonic power meter with a frequency of 30kHz, first set the magnetic induction intensity to a constant magnetic field of 0.5T, apply ultrasonic and magnetic field for 5 minutes, then set a constant magnetic field with magnetic induction intensity of 1T, apply ultrasonic and magnetic field for 10 minutes, and finally set the magnetic induction intensity to be 0.75T constant magnetic field, ultrasonic plus magnetic field for 15min, after standing to room temperature 17 O-NMR determination. After the above treatment, the half-peak width of water dropped from the original 122.74Hz to 50.47Hz. It can be seen that the number of clusters of water molecules in the obtained product changed from 11 to 5; after standing for 14 days, the half-peak...

Embodiment 2- Embodiment 6

[0041] Example 2-Example 6: Preparation of low-sodium seasoning salt.

[0042] Prepare low-sodium seasoning salt according to the formula in Table 1. The preparation process is as follows: take 200mL of small molecular mass water and divide it into two parts on average; add sodium chloride, potassium chloride, zinc lactate, potassium iodate and ferrous gluconate Into one part of the small molecular group water, use a mechanical stirring device to stir the above mixture at room temperature, and then use a vacuum freeze-drying device to freeze-dry to obtain refined inorganic salts; add ornithine and sodium glutamate to another Parts of small molecular mass water, also using a mechanical stirring device to mix the above mixture evenly at room temperature, and then using a vacuum freeze drying device to freeze-dry to obtain amino acid refined products; then using a mechanical stirring device to mix B vitamins and β-carotene with the above The refined inorganic salt and the refined...

Embodiment 7

[0045] Embodiment 7: Quality detection of low-sodium seasoning salt.

[0046] The low-sodium seasoning salt in Examples 2-6 was tested according to the testing items and testing methods in "QB / T 2020-2016 Seasoning Salt", and the results are shown in Table 2. It can be seen from Table 2 that all indicators meet the standard requirements.

[0047] Table 2. Quality inspection results of low-sodium seasoning salt

[0048]

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Abstract

The invention belongs to the field of health products and particularly relates to low-sodium seasoning salts and a preparation method thereof. Particularly, the low-sodium seasoning salts are prepared from sodium chloride, potassium chloride, zinc lactate, potassium iodate, ornithine, sodium glutamate, vitamins B, beta-carotene, ferrous gluconate and calcium phosphate. The preparation method of the low-sodium seasoning salts is simple, convenient and feasible, a product prepared by the preparation method meets the requirements for the low-sodium seasoning salts in a relevant standard, can effectively assist an antihypertensive drug to control blood pressure level of a patient with hypertension, makes up for a market blank and has a great economic value.

Description

technical field [0001] The invention belongs to the technical field of condiments, and relates to a low-sodium seasoning salt and a corresponding preparation method thereof. Background technique [0002] Hypertension (hypertension) is a complex clinical syndrome characterized by increased systemic arterial blood pressure (systolic and / or diastolic blood pressure) (systolic blood pressure ≥ 140 mmHg, diastolic blood pressure ≥ 90 mmHg), which may be accompanied by heart, brain, and kidney disorders. Functional or organic damage to other organs. Hypertension is the most common chronic disease and the main risk factor for cardiovascular and cerebrovascular diseases. [0003] In the past hundred years, people have carried out animal experiments, epidemiological investigations and clinical research on the relationship between salt and blood pressure, and basically confirmed that salt is an important susceptibility factor for high blood pressure. Therefore, the guidelines for th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L33/15A23L33/16A23L33/175
CPCA23V2002/00A23V2200/326A23V2200/208A23V2250/704A23V2250/211A23V2250/1598A23V2250/16A23V2250/1578A23V2250/0636
Inventor 阮国洪夏玉梅
Owner 福州金慧健康科技有限公司
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