83 results about "Low sodium" patented technology

The invention discloses a high-specific-surface-area low-sodium-sulfur ternary precursor as well as a preparation method and application thereof. The preparation method comprises the following steps: adding a nickel-cobalt-manganese salt solution, a precipitant and a complexing agent into a first reaction kettle, and carrying out a co-precipitation reaction in an inert atmosphere to obtain a crystal nucleus with the particle size D50 of 1.0-1.6 [mu] m; and adding the crystal nucleus, a nickel-cobalt-manganese salt solution, a precipitator and a complexing agent into a second reaction kettle, carrying out a coprecipitation reaction in an inert atmosphere, then carrying out a coprecipitation reaction in an oxidizing atmosphere, and stopping the reaction when the product granularity D50 is 3.8-4.2 microns to obtain the high-specific-surface-area low-sodium-sulfur ternary precursor. The ternary precursor prepared by the method is narrow in particle size distribution and good in sphericity, primary particles are flaky and grow in the radial direction, secondary particles are porous, the product batch stability is high, and production operation is convenient.

A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.

The application discloses a meat protein emulsion with low-sodium and low-oil phase characteristics for 3D printing and a preparation method and application thereof. The application utilizes anionic polysaccharide xanthan gum and L-arginine to synergistically stabilize the low-sodium and low-oil phase meat protein emulsion, and improves the 3D printing performance thereof. The xanthan gum and L-arginine enhance the stability and rheological properties of the emulsion by inducing the unfolding of meat protein structure and reducing the oil-water interfacial tension. The xanthan gum can also prevent the aggregation of droplets by constructing a weak gel network in the water phase and providing negative charges. Therefore, the meat protein emulsion stabilized by the synergistic action of the xanthan gum and L-arginine overcomes the problems of poor emulsion stability and inability to print caused by partial replacement of sodium salt and low oil phase, and endows the meat protein emulsion with good viscoelasticity, thixotropic recovery performance and self-supporting property, thereby realizing high-fidelity printing. The application recommends the dual use of the xanthan gum and L-arginine, which can not only reduce the intake of sodium and oil to ensure health, but also help produce high-quality or personalized muscle protein food.

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh seasoning and a preparation process thereof. The fresh tricholoma matsutake seasoning is prepared by taking the freeze-dried tricholoma matsutake powder as a main freshening substance, taking the ingredients such as the bovine bone salty peptide and the pepper powder as auxiliary materials and preferably selecting the type of low-sodium salt. When the fresh tricholoma matsutake seasoning is used for cooking, enough salty taste and fresh taste can be provided under the condition that the sodium content is relatively low, and spicy taste and mushroom flavor mainly containing tricholoma matsutake can be given to food, so that the defect that the fresh taste and the sodium content are difficult to coordinate in the prior art is overcome, and the seasoning effect is fully improved.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The application discloses a high specific surface low-sodium sulfur ternary precursor and a preparation method and application thereof. The preparation method comprises the following steps: adding a nickel-cobalt-manganese salt solution, a precipitant and a complexing agent into a first reaction kettle, and performing a co-precipitation reaction under an inert atmosphere to obtain crystal nuclei with a particle size D50 of 1.0-1.6 microns; adding the crystal nuclei, the nickel-cobalt-manganese salt solution, the precipitant and the complexing agent into a second reaction kettle, first performing a co-precipitation reaction under an inert atmosphere, then performing a co-precipitation reaction under an oxidizing atmosphere, stopping the reaction when the particle size D50 of the product is 3.8-4.2 microns, and obtaining the high specific surface low-sodium sulfur ternary precursor. The ternary precursor prepared by the application has the advantages of narrow particle size distribution, good sphericity, thin flake-like primary particles growing along the radial direction, porous secondary particles, high batch stability of the product and convenient production operation.

The invention belongs to the technical field of high-calcium dairy products, and particularly relates to low-sodium high-calcium long-term stable vitamin-containing cheese. The vitamin A and the vitamin D are added into the casein milk, calcium absorption and utilization are promoted, inorganic calcium salt does not need to be additionally added, the content of primary milk calcium is increased through a concentration technology, the high-calcium and low-sodium standard is achieved, and therefore the absorption advantage of the primary milk calcium is brought into play. Through improvement and deep coupling of three aspects of processes of secondary differential homogenization, steam direct injection instantaneous sterilization and reduced pressure flash evaporation, the shelf life, the stability and the flavor coordination of the plateau raw milk calcium cheese are obviously prolonged unexpectedly, and the product is good in fluidity and suitable for being sucked.

The invention belongs to the technical field of synthesis of rubber additives, and relates to a synthesis method of an anti-vulcanization reducing agent HTS with low sodium salt content and high yield. The preparation method comprises the following steps: heating sodium thiosulfate pentahydrate, 1.6-dichlorohexane, deionized water, methanol and lauryl trimethyl ammonium chloride, and reacting to obtain an HTS crude product; adding deionized water, cooling, dropwise adding dibenzylamine, dropwise adding a sulfuric acid solution, heating, stirring, reacting, carrying out suction filtration and washing, adding deionized water, dropwise adding a sodium hydroxide solution, layering, adding toluene into a water layer for extraction, taking an organic layer, and carrying out vacuum drying to obtain an HTS product and recovered toluene. By optimizing process steps and reaction parameters, determining the optimal synthesis time and controlling the dripping rhythm of dibenzylamine and sulfuric acid, the content of sodium chloride in the product is remarkably reduced, and the core problem that the salt content exceeds the standard in the traditional process is solved. The preparation process is simple and controllable, the product yield and quality fluctuation are small, and the method is suitable for industrial large-scale production and popularization.

The invention relates to a potassium type neutralization regulation and control method in a sebacic acid fermentation process and application, a potassium hydroxide solution is used as a neutralizer, sebacic acid generated by microorganisms is neutralized in situ in the fermentation process, a product is accumulated in a high-solubility sylvite form, and the problem of sodion pollution caused by use of sodium hydroxide in a traditional process is avoided. The method comprises the core steps of strain activation, seed solution preparation, fermentation culture medium preparation, fermentation starting, pH dynamic regulation and control and product extraction. By automatically controlling the pH value to be 4.5-6.8, a 20-40% potassium hydroxide solution is fed, so that the fermentation acid production concentration reaches 180g / L or above. A potassium sulfate byproduct which is easy to dissolve in water is generated through subsequent acidification and crystallization, efficient separation can be achieved through washing, and a low-sodium / sodium-free high-purity sebacic acid product is obtained. According to the method, potassium ions are used as necessary elements for microbial growth to optimize a metabolic environment, so that the viscosity of fermentation liquor is remarkably reduced, dissolved oxygen transfer is improved, the environmental protection pressure of downstream extraction is relieved, and the production efficiency and the product quality are improved.

The application discloses a preparation method of low-sodium pure-phase bayerite, which comprises the following steps: mixing bayerite seeds with a mass fraction of beta-Al(OH)3 greater than or equal to 98% and a sodium aluminate solution to obtain a first slurry; introducing a gas containing carbon dioxide or adding an aluminum salt solution into the first slurry to perform a reaction; performing solid-liquid separation on the slurry obtained in the reaction and washing to obtain a filter cake; performing pressure boiling treatment on the filter cake after slurry; performing solid-liquid separation on the slurry after the pressure boiling treatment and washing again; and drying the filter cake to obtain the low-sodium pure-phase bayerite. The preparation method of the low-sodium pure-phase bayerite can obtain bayerite with high beta-Al(OH)3 content and low sodium oxide content.

The invention provides phycocyanin-containing low-sodium salt and a preparation method thereof, and relates to the field of low-sodium salt. The preparation method of the phycocyanin-containing low-sodium salt comprises the following steps: pretreatment, preparation of a composite seed crystal dispersion liquid, and blending crystallization. According to the preparation method of the low-sodium salt containing phycocyanin, the phycocyanin and the low-sodium salt can be effectively combined, and the problem that the phycocyanin is easy to lose efficacy in the preparation of the low-sodium salt due to poor stability is effectively avoided; meanwhile, the problems that in the crystallization preparation process of the low-sodium salt, phycocyanin cannot be effectively and uniformly combined with the low-sodium salt crystals formed by growth, and the growth of the normal crystallization crystals of the low-sodium salt is influenced are further avoided.

This application relates to a method for preparing low-sodium aluminum hydroxide, the method comprising the following steps: adding a refined sodium aluminate solution to a first decomposition tank; adding aluminum hydroxide seed crystals to the first decomposition tank for further decomposition, such that the solid content of the solid-liquid mixture in the first decomposition tank is 700-750 g / L; sequentially subjecting the solid-liquid mixture in the first decomposition tank to a second to an (N-1)th decomposition tank for further decomposition; treating the solid-liquid mixture in the (N-1)th decomposition tank with a hydrocyclone, and discharging the underflow from the hydrocyclone, controlling the solid content of the underflow to be 750-800 g / L; obtaining aluminum hydroxide product from the underflow; and guiding the overflow from the hydrocyclone into an Nth decomposition tank, returning the solid-liquid mixture in the Nth decomposition tank to the first decomposition tank, wherein N is an integer not less than 3. This application achieves a low sodium oxide content in the aluminum hydroxide product while maintaining high production efficiency.

The invention belongs to the field of seasoning preparation, and particularly relates to a low-sodium compound seasoning and a preparation method thereof. The edible salt and the potassium chloride are ground to obtain fine raw materials, the mixed calcium carbonate, the starch and the ultrapure water are stirred and mixed to obtain the low-sodium seasoning component, the sodium content is effectively reduced, the fructo-oligosaccharide and the salty peptide are added, the flavor of the seasoning is enhanced, rich nutrition support is provided, intestinal health is promoted, immunity is enhanced, and the taste of the seasoning is improved. The fruit and vegetable paste and the fructo-oligosaccharide are mixed and dried, so that the obtained flavoring powder enables the seasoning to be more layered in taste and flavor; the lactobacillus rhamnosus and the bifidobacterium animalis subsp. Lactis are added into the low-sodium seasoning particles, the intestinal flora balance can be improved, and the obtained low-sodium compound seasoning is rich in nutrition, high in production efficiency, low in sodium content, rich in flavor and capable of stably maintaining the flavor for a long time.

The utility model relates to the technical field of low-sodium salt production, and discloses a stirring device for low-sodium salt production. The stirring device for low-sodium salt production comprises a stirring tank, a low-sodium salt production and mixing mechanism is installed in the stirring tank, a low-sodium salt heating and melting mechanism is installed in the middle of the low-sodium salt production and mixing mechanism, and the low-sodium salt production and mixing mechanism comprises stirring blades installed in the stirring tank. According to the utility model, the separation rod sleeve is arranged in the middle of the stirring blade, the heating rod is arranged in the separation rod sleeve, and the heating rod is connected with the power supply equipment through the connecting wire, so that the heating rod emits heat in the stirring tank, meanwhile, the separation rod sleeve can enable a salt material to be in contact with the heating rod through the round hole, and the heating rod with heat can promote the melting of the salt material; and the rod separation sleeve can protect the exterior of the heating rod, so that the molten salt can be mixed more quickly, the salt mixing time is shortened, and the salt mixing efficiency is improved.

This invention belongs to the field of condiment technology and discloses a low-sodium salt comprising 75-82 parts by weight of sodium chloride, 15-22 parts by weight of potassium chloride, and 0.8-1.5 parts by weight of konjac gum. It may also contain 0.2-0.4 parts by weight of sodium citrate, 0.3-0.6 parts by weight of magnesium sulfate, and 0.7-1.2 parts by weight of polydextrose. The invention also discloses a method for preparing this low-sodium salt, which involves dissolving sodium chloride, potassium chloride, konjac gum, and appropriate functional additives in a specific ratio, followed by decolorization, filtration, drying, and sieving. The preparation method of this invention is simple and suitable for continuous industrial production. The resulting product exhibits low sodium content, rapid ion release, low moisture absorption and anti-caking properties, and no bitter taste.

This application discloses a compound nutritionally fortified salty peptide and a peptide salt using the compound nutritionally fortified salty peptide. The raw material composition of the compound nutritionally fortified salty peptide is: cuttlebone extract, prickly pear extract, and compound flavor-enhancing peptide. The cuttlebone extract, compound flavor-enhancing peptide, and sodium chloride in the peptide salt work synergistically to effectively increase the salinity of the peptide salt, achieving the purpose of reducing salt intake and preventing excessive sodium intake. The peptide salt prepared using the compound nutritionally fortified salty peptide has a simple, scientific, and well-defined formula. With the addition of compound flavor-enhancing peptide, cuttlebone extract, and prickly pear extract, and using a specific preparation method, the peptide salt has higher salinity and lower sodium content. + It has higher content, more comprehensive nutrition, and higher nutrient absorption.

The present invention provides a low sodium salt and a preparation method thereof, the preparation method comprising the following steps: mixing primary brine with potassium-containing minerals, dissolving to obtain brine; clarifying the brine to obtain purified brine; evaporating and crystallizing the purified brine, controlling the brine temperature to 60°C to 100°C, and stirring intensity to 0.5m / s to 1.5m / s; when the evaporation water loss rate of the solution reaches 20% to 50%, stopping evaporation and crystallization, and separating the solid and liquid; heat-insulating and centrifuging the separated solid to obtain a wet solid phase; drying the wet solid phase to obtain the low sodium salt. The preparation method of the present invention has low production cost, controls the nucleation and growth of crystals through reasonable process conditions, and the potassium chloride content in the obtained low sodium salt is controllable, the product has good uniformity, the potassium chloride content in the product has a small fluctuation range, and the crystal size and shape are good.

The present invention provides a method for preparing a cathode material for a low-sodium-phase sodium-ion battery. By first sealing and heating a layered sodium metal oxide cathode material and XPF6, the gas decomposed from XPF6 is used to etch the surface of the cathode material to construct a protective film, and then the sodium-ion battery cathode material after surface modification is subjected to electrochemical sodiation removal treatment to control the sodium content, thereby forming a stable low-sodium-phase sodium-ion battery cathode material, and the cycle performance of the obtained low-sodium-phase sodium-ion battery cathode material is significantly improved. The present invention also provides a low-sodium-phase sodium-ion battery cathode material prepared by the above preparation method and a sodium-ion battery based on the low-sodium-phase sodium-ion battery cathode material.

The invention discloses a method for preparing a low-sodium-sulfate-content, low-chroma and high-performance naphthalene sulfonic acid formaldehyde condensate, which comprises the following steps: carrying out sulfonation reaction on naphthalene and concentrated sulfuric acid at 155-165 DEG C, adding benzene, methylbenzene, xylene or a mixture of two or three of benzene, methylbenzene and xylene into a reactor, forming azeotrope steam from water generated by the reaction and benzene or methylbenzene, and reacting to obtain the low-sodium-sulfate-content, low-chroma and high-performance naphthalene sulfonic acid formaldehyde condensate. Steam is condensed and then flows into an oil-water separator to be layered, water is discharged through a piston at the bottom end of the oil-water separator, the sulfonation degree is evaluated according to the quality of the discharged water, when the discharged water amount reaches 5 / 32 of the mass of naphthalene, it is proved that sulfonation reaction is completed, excessive solvent is evaporated out, the temperature is reduced to 110-120 DEG C, water with the mass ratio of naphthalene to water being (0-9): 128 is added for hydrolysis, the temperature is reduced to 100-120 DEG C, and the sulfonation degree is evaluated according to the quality of the discharged water. The mass ratio of the formaldehyde to the naphthalene is 83: 128-87.5: 128, the mass ratio of the formaldehyde to the naphthalene is 83: 128-87.5: 128, the polymerization reaction is carried out for 4-8 hours, the mass ratio of the water to the naphthalene is 9: 32-45: 64, the viscosity of the system is reduced, after full reaction, a sodium hydroxide solution is used for neutralization, and the product is obtained.

The application discloses a preparation process of low-sodium sauce-marinated beef, which comprises the following steps: selecting fresh beef, dissolving L-lysine in brine according to the proportion of 0.5-0.6% of the weight of the beef, injecting the fresh beef with the brine, refrigerating, sequentially immersing the fresh beef in malic acid solution and marinating liquid, pre-cooking, cooking the beef in marinating liquid with fried spices, high-temperature sterilizing, and obtaining the low-sodium sauce-marinated beef. The low-sodium sauce-marinated beef has low sodium content, tender meat, and supplemented nutrition, can meet the low-sodium diet demand, has sensory quality comparable to that of conventional sauce-marinated beef with normal sodium content, and improves the quality and yield of the sauce-marinated beef.

The invention discloses a processing method for quickly fermenting cured meat with low sodium salt without being limited by seasons, which comprises the following steps: pickling: putting meat blocks to be pickled into pickling liquid, and pickling at room temperature for 2-4 hours; air drying: taking out the pickled meat blocks, and air-drying moisture on the surfaces of the meat blocks; performing fermentation: putting the air-dried meat blocks into a sealed container, adding cooked vegetable oil, performing fermentation under the condition of 4-10 DEG C, and performing periodic detection in the sealed container; baking: taking out the fermented meat blocks, baking until the surfaces of the meat blocks are dry, and after baking, cooling the meat blocks to room temperature; according to the method, uncompleted fermentation or excessive fermentation is effectively prevented, so that the taste of the cured meat is better guaranteed; the sodium salt content of the preserved meat is effectively reduced, the health of consumers is facilitated, the processing time of the preserved meat is shortened, the production efficiency is improved, the processing method is not limited by seasons, and large-scale production can be carried out in any season.

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in both high and extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping without causing burning or scorching. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The present invention relates to a functional salt containing beta-carotene, phycocyanin and carrageenan, and a method for preparing the functional salt. More specifically, the present invention relates to: a functional salt containing, as a functional ingredient, a Dunaliella culture cultured in high-salinity salty water or beta-carotene contained therein, phycocyanin isolated from a Spirulina culture, and carrageenan isolated from an extract of red algae; and a method for preparing the functional salt. The functional salt according to the present invention is an aqueous or powder-type functional salt, and contains beta-carotene, which is a functional ingredient derived from Dunaliella, phycocyanin, which is a functional ingredient derived from Spirulina, and carrageenan, which is a functional ingredient derived from red algae, and thus is beneficial to health, and, has low sodium content, and thus is a low sodium salt, thereby enabling side effects caused by excessive intake of salt to be prevented.

The application belongs to the technical field of livestock and poultry meat product processing safety, and specifically discloses a low-sodium nitrite ham and a preparation method thereof.The raw material of the ham comprises pork and a pickling liquid.The pickling liquid comprises 0.01 g / kg-0.05 g / kg of sodium nitrite, 1.0 wt%-3.0 wt% of salt, 2 mL / kg-10 mL / kg of a compound probiotic bacteria liquid, and 1.0 wt%-2.0 wt% of a hawthorn-wolfberry compound extract.The compound probiotic bacteria liquid comprises Pediococcus pentosaceus MJ11 and Lactobacillus pentosus GM09.The pickling liquid can inhibit the synthesis of nitrosamine in the ham and reduce the content of nitrosamine.Therefore, the ham prepared by using the pickling liquid has the advantages of low sodium nitrite and stable quality.

1. The name of this design product: Edible salt packaging bag (deep well low sodium salt). 2. Purpose of this design product: used for packaging salt. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photo that best illustrates the key points of the design: Design 1 Stereoscopic Drawing 1. 5. The design for which protection is sought includes color. 6. Designate Design 1 as the base design.

This self-addition sodium ion analyzer belongs to the technical field of trace sodium ion detection. The analyzer includes a sample alkalization cup, an alkalization system, a measuring flow cell, a sodium ion electrode, a pH triple-electrode, and an instrument display and control unit. The sample alkalization cup employs a variable flow path structure, utilizing the Venturi effect to raise the pH of the water sample to above 11 without the need for an external power source such as a pump. An additional sample buffer cell controls the sample flow rate, reduces electrode response time, and eliminates interference from small air bubbles. The sensor sequence is adjusted, with the sodium electrode preceding the pH electrode. A pH triple-electrode is added to measure the pH and temperature of the alkalized water sample and serves as a reference electrode for the sodium electrode. A sample evacuation function is also included to prevent cross-contamination between different samples. The analyzer features dynamic measurement capabilities, exhibiting excellent repeatability and high accuracy when measuring low sodium levels. It also possesses precise pH measurement capabilities, ensuring measurement reliability.

The application provides a phycocyanin-containing low-sodium salt and a preparation method thereof, and relates to the field of low-sodium salts. The preparation method of the phycocyanin-containing low-sodium salt comprises the following steps: pretreatment, preparation of a composite seed dispersion liquid, and blending crystallization. The preparation method of the phycocyanin-containing low-sodium salt can effectively combine phycocyanin and low-sodium salt, effectively avoids the problem that phycocyanin is easy to fail in the preparation of low-sodium salt due to poor stability, and further avoids the problems that phycocyanin cannot be effectively and uniformly combined with low-sodium salt crystals formed during the growth of low-sodium salt in the crystallization preparation process of low-sodium salt, and the normal crystallization crystal growth of low-sodium salt is affected.

To provide a method of producing potassium hydroxide of a low sodium content.SOLUTION: There is provided a method of producing potassium hydroxide, including a process of washing a first potassium hydroxide crystal with a washing liquid, i.e., an aqueous solution of potassium hydroxide to obtain a second potassium hydroxide crystal, with the sodium concentration in the washing liquid being 100 mg / kg or more, and the sodium concentration in the second potassium hydroxide crystal being 50 mg / kg or less, in terms of a sodium concentration in a potassium hydroxide aqueous solution of a concentration of 48 mass%.SELECTED DRAWING: None

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in both high and extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping without causing burning or scorching. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.