Seaweed-source low-sodium-content salt suitable for patients with hypertension and preparation method thereof

Abstract

The invention belongs to the field of foods, and specifically relates to seaweed-source low-sodium-content salt suitable for patients with hypertension and a preparation method thereof. The seaweed-source low-sodium-content salt suitable for the patients with hypertension comprises the following raw materials in parts by weight: 65-75 parts of edible salt, 15-25 parts of potassium chloride, and 25-35 parts of seaweed polysaccharides; and the seaweed polysaccharides are composed of the following ingredients in parts by weight: 35-55% of polysaccharide from gracilaria chouae, 25-35% of polysaccharide from eucheuma muricatum, and 15-30% of polysaccharides from nori. The prepared seaweed-source low-sodium-content salt suitable for the patients with hypertension has pure salty taste, as well asgreatly reduced sodium ion content; moreover, bitter and astringent taste of potassium salts can be covered without addition of any food additives, so that the salt has high adaptability. Thus, needsof modern healthy diet are met. In addition, the seaweed-source low-sodium-content salt prepared by the preparation method further has the functions of reducing blood lipid and preventing cardiovascular diseases; and thus, the salt is suitable for patients with hypertension as well as middle aged and old people in prevention of to eat.

Description

Technical field [0001] The invention belongs to the field of food, and particularly relates to a seaweed source low-sodium salt suitable for hypertensive patients and a preparation method thereof. Background technique [0002] At present, there are more and more patients with hypertension. According to the survey, the prevalence rate of hypertension in my country's 35-74-year-old adult population is 27.2%. Studies have shown that the incidence of hypertension is related to an individual's genetic background and a variety of acquired environments, which mainly include high sodium intake, insulin resistance, and mental factors. [0003] In daily life, the sodium ions in people's bodies are mainly derived from table salt. Studies on the sodium intake of different groups of people have found that people with a daily salt intake of more than 7-8g are more likely to suffer from high blood pressure, and the daily salt intake is less than 5~ The prevalence of 6g is low. However, table sa...

AI Technical Summary

Problems solved by technology

[0007] The present invention aims at the disadvantages of existing high-sodium salts and the bitter taste of potassium chloride and low-sodium salt, and provides a low-sodium seaweed salt suitable for hypertensive patients. The low-sodium salt greatly reduces the content of sodium ions, and also It retains the pure salty taste, masks the bitter taste of potassium salt, has a variety of seaweed nutritional value, and also has the effect of lowering blood pressure and blood fat, which fully meets the requirements of modern healthy diet

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