Edible salt substitute for recuperating 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight)

A chronic disease, edible salt technology, applied in food ingredients, food ingredients as taste improvers, applications, etc., can solve problems such as reducing the taste of food, and achieve the effect of good taste and important nutrients

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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, reducing the daily salt intake will significantly reduce the taste of the diet, so salt substitutes such as "low sodium salt" are not accepted by the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] An edible salt substitute for treating "five high" chronic diseases, comprising 0.5 parts of rose salt, 0.5 parts of Himalayan salt, 0.2 parts of food-grade histidine hydrochloride, 0.05 parts of cloves, 0.05 parts of woody fragrance, 0.05 parts of cumin, 0.05 parts of turmeric, 0.05 parts of algal ginger, 0.05 parts of dried ginger, 0.05 parts of nutmeg, 0.05 parts of cinnamon, 0.05 parts of hawthorn, 0.05 parts of sodium fruitate, and 0.05 parts of acetylglutamine.

[0014] As preferably, on the basis of the above-mentioned technical scheme, the mouthfeel can be enriched, adding 0.1 part of capsicum, 0.1 part of Chinese pepper, 0.1 part of Chinese prickly ash, 0.1 part of pepper, and 0.1 part of sansho pepper in parts by weight to achieve a spicy taste .

[0015] A method for preparing edible salt substitutes for treating "five high" chronic diseases. First, wash various ingredients; then, dry them at 130°C for 30 minutes; Powder can be vacuum packed.

Embodiment 2

[0017] An edible salt substitute for treating "five high" chronic diseases, comprising 1.5 parts of rose salt, 1.5 parts of Himalayan salt, 0.8 part of food-grade histidine hydrochloride, 0.15 parts of clove, 0.15 part of woody fragrance, 0.15 parts of cumin, 0.15 parts of turmeric, 0.15 parts of algal ginger, 0.15 parts of dried ginger, 0.15 parts of nutmeg, 0.15 parts of cinnamon, 0.15 parts of hawthorn, 0.15 parts of sodium fruitate, and 0.15 parts of acetylglutamine.

[0018] As preferably, on the basis of the above-mentioned technical scheme, the mouthfeel can be enriched, adding 0.3 parts of capsicum, 0.3 parts of Chinese pepper, 0.3 part of Chinese prickly ash, 0.3 part of pepper, and 0.3 part of Chinese pepper according to parts by weight, so as to realize the mouthfeel of spicy taste .

[0019] A method for preparing edible salt substitutes for treating "five high" chronic diseases. First, wash various ingredients; then, dry them at 130°C for 30 minutes; Powder can b...

Embodiment 3

[0021] An edible salt substitute for treating "five high" chronic diseases, comprising 1 part of rose salt, 1 part of Himalayan salt, 0.5 part of food-grade histidine hydrochloride, 0.1 part of clove, 0.1 part of woody fragrance, 0.1 part of cumin, 0.1 part of turmeric, 0.1 part of algal ginger, 0.1 part of dried ginger, 0.1 part of nutmeg, 0.1 part of cinnamon, 0.1 part of hawthorn, 0.1 part of sodium fruitate, 0.1 part of acetylglutamine.

[0022] As preferably, on the basis of the above-mentioned technical scheme, the mouthfeel can be enriched, adding 0.2 parts of capsicum, 0.2 part of Chinese pepper, 0.2 part of Chinese prickly ash, 0.2 part of pepper, and 0.2 part of Sansan pepper in parts by weight to achieve a spicy taste .

[0023] A method for preparing edible salt substitutes for treating "five high" chronic diseases. First, wash various ingredients; then, dry them at 130°C for 30 minutes; Powder can be vacuum packed.

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PUM

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Abstract

The invention relates to edible salt substitute for recuperating 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight). The edible salt substitute is prepared from the components in parts by weight: 0.5 to 1.5 parts of rose salt, 0.5 to 1.5 parts of Himalaya salt, 0.2 to 0.8 part of food grade histidine hydrochloride, 0.05 to 0.15 part of flos caryophyllata, 0.05 to 0.15 part of radix aucklandiae, 0.05 to 0.15 part of fructus foeniculi, 0.05 to 0.15 part of radix curcumae longae, 0.05 to 0.15 part of galanga, 0.05 to 0.15 part of rhizoma zingiberis, 0.05 to 0.15 part of netmeg, 0.05 to 0.15 part of cortex cinnamomi, 0.05 to 0.15 part of fructus crataegi, 0.05 to 0.15 part of sodium tartaric acid, and 0.05 to 0.15 part of aceglutamide. The edible salt substitute for recuperating the 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight) provided by the invention adopts the combination of multiple low sodium salt with different components and multiple condiments, has the efficacies of the edible salt, and substitutes the edible salt so as to reduce the edible salt intake of a human body and recuperate or alleviate the 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight).

Description

technical field [0001] The invention relates to the field of food technology, in particular to an edible salt substitute for treating "five high" chronic diseases and a preparation method thereof. Background technique [0002] A large number of studies at home and abroad have shown that excessive salt intake in the existing daily diet is one of the important causes of chronic diseases caused by "five highs (high blood pressure, high blood sugar, high blood fat, high uric acid, high body weight)". Reducing the daily salt intake can significantly reduce the incidence of "five high" chronic diseases and alleviate the clinical symptoms of these chronic diseases. However, reducing the daily salt intake will significantly reduce the taste of the diet, so salt substitutes such as "low sodium salt" are not accepted by the public. In order to reduce the daily salt intake without reducing the taste of the public, it is necessary to develop a new substitute for edible salt to reduce t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L27/10A23L33/10A23L33/16
CPCA23L27/10A23L27/40A23L33/10A23L33/16A23V2002/00A23V2200/30A23V2200/14
Inventor 王治州杨波王伟郑先鹏刘洋高红云
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