Preparation method and application of low-sodium and low-potassium edible salt

A technology of edible salt and konjac, which is applied in the field of preparation of low-sodium and low-potassium edible salt, can solve the problems of impure saltiness, bitter aftertaste, metallic taste, etc., and achieve easy operation, enhanced saltiness, and easy industrialization Effect

Inactive Publication Date: 2020-12-11
济南启源信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, KCl will cause a bitter aftertaste, a metallic taste, and the salty taste is not pure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]Example 1 A preparation method of low sodium and low potassium edible salt

[0036]Low-sodium and low-potassium edible salt is made from the following raw materials:

[0037]Brine 140kg

[0038]Konjac 10kg;

[0039]The brine is a saturated solution obtained by evaporation and concentration of seawater, and is prepared by solid-liquid separation when solids precipitate.

[0040]The konjac is selected from refined konjac powder, with a particle size of 300-400 μm;

[0041]The preparation steps of low sodium and low potassium edible salt are as follows:

[0042]The preparation method of the low sodium and low potassium edible salt, the preparation steps are as follows:

[0043](1) Add konjac to brine, stir and mix to obtain a viscous and transparent liquid;

[0044](2) Set the air inlet temperature of the spray dryer to 170°C, the feed rate to 11 liters / h, and the outlet temperature to 105°C for spray drying;

[0045](3) After ultraviolet ray sterilization, subpackage to obtain low sodium and low potassium ed...

Embodiment 2

[0047]Example 2 A preparation method of low sodium and low potassium edible salt

[0048]Low-sodium and low-potassium edible salt is made from the following raw materials:

[0049]130kg brine

[0050]Konjac 5kg;

[0051]The brine is a saturated solution obtained by evaporation and concentration of seawater, and is prepared by solid-liquid separation when solids precipitate;

[0052]The konjac is selected from konjac fly powder, with a particle size of 10-100 μm;

[0053]The preparation steps of low-sodium and low-potassium edible salt are the same as in Example 1, except that the spray dryer is set to have an air inlet temperature of 160°C, a feed rate of 10 liters / h, and an outlet temperature of 100°C for spray drying.

Embodiment 3

[0054]Example 3 A preparation method of low sodium and low potassium edible salt

[0055]Low-sodium and low-potassium edible salt is made from the following raw materials:

[0056]Brine 140kg

[0057]Konjac 10kg;

[0058]The konjac is selected from konjac nanofibers;

[0059]The brine is a saturated solution obtained by evaporation and concentration of seawater, and is prepared by solid-liquid separation when solids precipitate;

[0060]The konjac nanofibers are prepared as follows:

[0061](1) The fresh konjac is washed, peeled and sliced, dried in an oven at 60°C, pulverized repeatedly, passed through an 80-mesh sieve, the upper layer powder is then passed through a 60-mesh sieve, and the lower layer is taken to obtain konjac powder.

[0062](2) Dissolve the refined konjac powder in the acetic acid solution and stir evenly at room temperature.

[0063](3) Put the konjac acid solution into the steel needle syringe of the electrospinning equipment, the flow rate is 0.3mL / h, the positive voltage is 5kv, the ne...

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Abstract

The invention discloses low-sodium low-potassium edible salt as well as a preparation method and application thereof. The edible salt is prepared by taking brine, konjac fine powder or konjac flying powder or konjac nanofibers as raw materials through spray drying. The edible salt prepared by the preparation method disclosed by the invention can achieve the same salty taste enhancing effect by replacing sodium chloride with the mass fraction of 30%. The preparation method of the edible salt is simple in process, easy to operate and easy to industrialize.

Description

Technical field[0001]The invention relates to a preparation method and application of low-sodium and low-potassium edible salt, and belongs to the technical field of nutritious health foods and condiments.Background technique[0002]The saltiness is mainly caused by sodium, and sodium chloride is the most commonly used salting agent. The World Health Organization recommends that adults consume 2 grams of sodium per day, which is equivalent to 5 grams of salt (sodium chloride). However, most people consume an average of 9 to 12 grams per day, which is about twice the recommended maximum intake (World Health Organization). WHO, 2014). If sodium chloride is taken excessively for a long time, it will increase the surface tension of human blood vessels, resulting in faster blood flow and increased blood pressure. This is the main cause of hypertension in 65% of adults. At present, the food industry has developed several strategies to reduce the sodium content in table salt, while maintaini...

Claims

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Application Information

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IPC IPC(8): A23L27/40A23L19/00A23L19/10A23L25/00A23L33/00A23L3/46
CPCA23L3/46A23V2002/00A23L19/01A23L19/115A23L25/25A23L27/40A23L33/00A23V2200/30A23V2200/326A23V2300/10
Inventor 不公告发明人
Owner 济南启源信息科技有限公司
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