Potassium-free sodium-reducing granulated edible salt and preparation method thereof

A technology of edible salt and granulation equipment, which is applied in the field of condiments to achieve better commercial prospects and a wide range of people.

Inactive Publication Date: 2019-11-29
ENG TECH INST CO LTD OF CNSIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The national safety standard for edible salt GB2721 also stipulates that low-sodium salt added with potassium chloride is not suitable fo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh each component of the raw material according to the proportion: 70kg of sodium chloride, 9kg of yeast extract, 20kg of corn starch, and 1kg of maltodextrin, and crush the weighed sodium chloride to 60-100 mesh;

[0029] Add the prepared above-mentioned raw materials into the mixing tank, then add water of 4% of the total weight of the raw materials, stir for more than 30 minutes, and mix well;

[0030] The above-mentioned mixed raw materials are added to a rotary extrusion granulator for granulation. The screen aperture of the rotary extrusion granulator is 1.0-1.8mm, and the rotation speed is 20-60r / min;

[0031] The granulated salt granules are dried in a drying fluidized bed at a drying temperature of 60-100° C., and the moisture content of the product is controlled below 3% to obtain the target product, which is packaged quantitatively to obtain the finished potassium-free and sodium-reduced granulated edible salt.

Embodiment 2 to Embodiment 5

[0033] The preparation method adopted in Examples 2 to 5 is the same as that of Example 1, but the formulations are different, and the formulations of the products are shown in the table below.

[0034] Table 1

[0035] Edible salt (kg) Corn starch (kg) Yeast extract (kg) Maltodextrin(kg) Example 2 72 20 7 1 Example 3 75 15 10 0 Example 4 50 25 15 10 Example 5 70 20 10 0

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PUM

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Abstract

The invention provides potassium-free sodium-reducing granulated edible salt. The potassium-free sodium-reducing granulated edible salt comprises the following components in percentage by weight: 50-75% of sodium chloride, 1-30% of yeast extract and the balance of auxiliary materials, wherein the sum of the weight percentages of the components is 100%. The potassium-free sodium-reducing granulatededible salt is designed according to the principle that saltiness and freshness are synergistic and salt is reduced but flavor is not reduced; under the condition that potassium chloride is not added, the purpose of reducing the salt by more than 25% can be achieved; the potassium-free sodium-reducing granulated edible salt is different from common sodium-reducing salt added with the potassium chloride in the market; due to the fact that the potassium chloride is not added, the sodium-reducing salt is also suitable for hypertension patients who take hypotensive drugs, and is more widely available than the common sodium-reducing salt. Through a granulating process, the sodium-reducing salt is more attractive in appearance and more convenient to use; and meanwhile, an anti-caking agent doesnot need to be added.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a potassium-free and sodium-reduced granulated edible salt and a preparation method thereof. Background technique [0002] Salt is the first of all flavors, and it is a condiment necessary for people's life. Its main function is to season and increase saltiness. However, studies have found that excessive sodium ion intake is an important factor in inducing many diseases such as hypertension, coronary heart disease, and osteoporosis. The World Health Organization recommends an adult's daily salt intake of 5 grams, while the survey of dietary nutrient intake in my country shows that the salt intake of Chinese residents is about 2 times or even 3 times that of the World Health Organization's salt reduction. [0003] In order to not only reduce sodium intake, but also ensure sufficient saltiness brought by salt, satisfy people’s pursuit of delicious food, and at the s...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L31/15
CPCA23L27/40A23L31/15A23V2002/00A23V2200/16A23V2250/218
Inventor 邓小明朱国梁许斌郭丹霄崔志强
Owner ENG TECH INST CO LTD OF CNSIC
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