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Blending edible salt

A technology of edible salt and blending, which is applied in the field of edible salt and can solve the problems of rare edible salt products.

Active Publication Date: 2021-08-20
雪天盐业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in the research and development of table salt, the main focus is on the production process of table salt, while research on the characteristics of nutrition and functions of table salt products and the development of table salt product types are very rare.

Method used

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  • Blending edible salt
  • Blending edible salt
  • Blending edible salt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Contents of various metal ions in edible salt from different sources.

[0020] At present, due to the different production processes of well mine salt, sea salt and lake salt, among the table salts sold on the market, well mine salt is usually in accordance with the national standard GB / T 5461 high-grade table salt (sodium chloride content ≥ 99.1%) Production, sea salt is usually produced according to the standard of first-grade table salt in the national standard GB / T 5461 (sodium chloride content ≥ 97.2%), and lake salt is usually produced according to the standard of second-grade table salt in the national standard GB / T 5461 (sodium chloride content ≥ 96.0%) produced. In addition, the daily diet of Chinese residents is mainly based on well mine salt, while sea salt and lake salt are more used in the food processing industry. At the same time, considering that the purity of sodium chloride in the blended salt must reach the sodium chloride content ≥ The minimum requi...

Embodiment 2

[0026] By measuring the oxidative stress and inflammatory response of the sample solution to the mouse peritoneal macrophages, the different eating characteristics (cool and hot eating characteristics) of "getting angry" or "lowering fire" are characterized. The specific experimental methods are as follows:

[0027] 1. Experimental principle

[0028] 1.1 Oxidative stress experiment

[0029] 2,2-Azobis(2-methylpropyl imidium) dihydrochloride (AAPH) is an azo compound, which is often used as a free radical initiator in experiments. Under neutral conditions at 37°C, AAPH After entering the cell, first-level decomposition can occur, producing nitrogen and two carbocation-containing free radicals, and further reacting with oxygen to generate ROS, which may lead to the formation of conjugated diene hydroperoxides and lead to lipid peroxidation, so commonly used Establishment of cellular oxidative stress model.

[0030] 2′,7′-Dichlorofluorescein diacetate (DCFH-DA) is a cell-permea...

Embodiment 3

[0045] The cooling and hot eating properties of table salt from different sources and tempered salt with different formulas.

[0046] 1. Subjects

[0047] Salt from different sources: Well mine salt, sea salt, and lake salt in Example 1 were used as salt samples from three different sources.

[0048] The blending salt of different formulas: with the well mine salt, sea salt, lake salt in embodiment 1 as raw material, mix according to different formulas, specifically as follows:

[0049]

[0050] Usually, the concentration of normal saline is 0.9%; and according to the literature survey, the Chinese diet is mostly 1% in the normal range; therefore, the above-mentioned different sources of salt and the blended salt of different formulas are configured to have a mass concentration of 0.9% The sample solution was used to detect the oxidative stress and inflammatory response of mouse peritoneal macrophages, and at the same time, 0.9% sodium chloride solution and pure water were...

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Abstract

The invention discloses blended edible salt. The edible salt is characterized in that the blended edible salt is prepared by mixing well and rock salt, sea salt, and lake salt according to the following proportion in parts by weight: 3 parts of well and rock salt, 1-3 parts of sea salt and 1-3 parts of lake salt. According to the blended edible salt disclosed by the invention, under the condition that other additives or nutrient supplements are not added, three edible salts from different sources, namely well and rock salt, sea salt and lake salt, are blended according to a scientific proportion, so that the proportion and the content of metal ions such as sodium, potassium, magnesium, calcium and iron in the blended edible salt better meet the health requirements of a human body, and the characteristic of easy'internal heat 'after salt intake is reduced.

Description

technical field [0001] The invention relates to an edible salt, in particular to a blended edible salt. Background technique [0002] About 20 basic elements are needed in the human body to maintain normal physiological and metabolic functions, among which sodium, potassium, magnesium, calcium, iron, manganese, cobalt, zinc and molybdenum are essential components for life, and these metal ions are usually in the human body for signaling Control of oxidative stress, balance of oxidative stress, and maintenance of immune function play an important role. Sodium, for example, is an important essential nutrient that is abundant in extracellular fluid and a major determinant of osmolality in humans. A high-sodium (high-salt) diet can induce a series of stress responses in the body; a high-sodium (high-salt) diet can lead to myocardial pathological changes, which have a great relationship with cardiovascular diseases, especially hypertension; high-sodium (high-salt) Diet can caus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L33/16
CPCA23L27/40A23L33/16A23V2002/00A23V2200/30A23V2250/1578A23V2250/1592A23V2250/16A23V2250/161A23V2250/1614Y02A40/90
Inventor 樊振南李加兴岳元媛冯传良柯李晶周静茹刘建平汪姣玲
Owner 雪天盐业集团股份有限公司
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