15 results about "Low sodium" patented technology

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.

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.

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.

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 discloses a kind of preparation method for preparing sheet low-sodium alpha-alumina using secondary aluminum ash.The method uses high-temperature sintering method to prepare alumina, and the performance of the product is improved by pickling or water washing.The obtained sheet low-sodium alpha-alumina has the advantages of perfect crystal form development, high purity, low sodium content, high alpha-alumina content, and micro-nano level particle size.The application does not add any morphology inducer, and eliminates the pollution problem caused by ammonia gas generated due to incomplete denitrification of aluminum ash, realizes the removal of harmful elements in aluminum ash, and achieves the purposes of harmless treatment and resource utilization.Also, the application overcomes the shortcomings of high cost, low efficiency, low purity and serious pollution in the prior art for preparing sheet alumina.The prepared sheet low-sodium alpha-alumina has great application potential in high-end automobile polishing, gem processing, high-precision microelectronic processing, cosmetics, functional coating and ceramic toughening, etc.

The invention belongs to the technical field of dissolution of bauxite, and particularly relates to a low-alkali-consumption dissolution method for bauxite with high chlorite content. Carrying out phase detection on the bauxite in each ore spot, respectively using the bauxite according to the types of the ore components, independently stacking the bauxite with the chlorite content higher than 10% for use, and independently dissolving out the bauxite. In the high-temperature dissolution process of the high-chlorite bauxite, chlorite does not react with sodium hydroxide to generate sodium silicon slag, the content of sodium oxide in the red mud is low, and alkali consumption in aluminum oxide production is low.

1. The name of the design product: salt packaging bag (low sodium salt). 2. The use of the design product: for packaging table salt. 3. The design points of the design product: in the combination of patterns and colors. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought includes colors. 6. The design product is a thin product, omitting the left view; the design product is a thin product, omitting the right view; the design product is a thin product, omitting the top view; the design product is a thin product, omitting the bottom view.

The application provides low-sodium spherical narrow-distribution alpha-alumina and a preparation method thereof. Sodium bicarbonate and sodium metaaluminate are reacted in an aqueous solution to prepare active crystal seeds; the active crystal seeds are used for precipitating a sodium metaaluminate solution; the precipitate is dried, calcined, water-quenched and prepared into slurry; and alpha-alumina is obtained through ultrasonic spray pyrolysis of the slurry. The active crystal seeds are used for precipitating gibbsite from the sodium metaaluminate solution, and the combination of low-temperature calcination and water-quenching treatment realizes deep removal of trace sodium in the crystal lattice; and then the ultrasonic spray pyrolysis is used to realize the effect of fine particle size and extremely narrow distribution range. In the alpha-alumina, the content of Na2O is less than 0.012%; the sphericity is greater than or equal to 97%; and D90 / D10 is 1.5-1.7.

The invention relates to the field of intelligent recommendation of recipes, in particular to a diet recommendation method based on candidate menu generation and nutrition-driven multi-objective optimization. The method comprises the following steps: firstly, constructing a collaborative recommendation model HyKBC-Rec fusing hyperbolic knowledge graph embedding and a knowledge perception attention mechanism, modeling a hierarchical semantic relationship between menus in a hyperbolic space, and carrying out weighted aggregation on historical diet behaviors of a user through multi-head attention; therefore, robust user preference modeling is realized under the condition of sparse user-menu interaction data. Secondly, a nutrition-driven multi-target weekly catering optimization algorithm NDMO is provided, and on the premise that hard constraints such as energy intake, menu number and repetition times are met, targets such as Chinese healthy dietary index, low sodium, energy stability, food diversity and food group coverage are synergistically optimized; and an executable personalized weekly diet scheme is generated through a multi-objective evolutionary optimization method.

The present invention relates to a method for producing low sodium salt granules by compacting low sodium salt in powdered form with a roller compaction machine and the low sodium salt granule product resulting from such a method. In accordance with some embodiments, the method may include feeding a low sodium salt powder composition comprising salt adhered to a carrier particle formed by a specified method into a roller compaction machine and compacting the low sodium salt powder form to form a compacted sheet or ribbon. The sheet may then be milled or otherwise broken down into durable low sodium salt granules to improve the handling, dispensing and / or other properties of the low sodium salt composition for applications in which a human applied the low sodium salt as opposed to a machine.

The objective is to easily produce low-concentration sodium ion polymers from biomass raw materials without using harmful chemicals. [Solution] A method for producing a low-concentration sodium ion polymer containing lignin, characterized by performing a biomass raw material input step of introducing biomass raw materials into a tank filled with an aqueous solution or electrolyzed water having a sodium ion concentration of 10,000 ppm or less, or a tank filled with electrolyzed water having a sodium ion concentration of 10,000 ppm or less, and a crushing step of mechanically crushing the biomass raw materials in the aqueous solution or electrolyzed water in the tank obtained in the biomass raw material input step, thereby producing a polymer containing lignin and having a sodium ion concentration of 2,500 ppm or less.

The application provides a kind of for hot processing meat product and its preparation method of inhibiting harm low sodium flavor salt, belong to food processing technical field. The application mixes edible salt, flavor enhancer (including inosinic acid and guanylic acid) and water, obtains mixed solution;The mixed solution is carried out spray drying, and the obtained granular material is annealed, to obtain flavor-enhanced salt compound. The flavor-enhanced salt compound of the application can effectively release components with hydroxyl radical scavenging activity during cooking, and improve local moisture distribution through its unique hygroscopicity, thereby significantly inhibiting the generation of heterocyclic amines, advanced glycation end products and dihydroxyphenylalanine. At the same time, the flavor-enhanced salt compound has fast ion release kinetics and flavor synergy effect, so that the salty taste perception and overall sensory acceptability of roast beef patties are maintained or even improved under the condition of reducing sodium salt addition to 22%.

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.

This invention discloses a salt substitute seasoning based on autumn ice salt and its preparation method. By weight percentage, it comprises 40%–60% autumn ice salt, 5%–15% seaweed powder, 5%–10% goji berry powder, 5%–15% turmeric powder, 5%–10% Ganoderma lucidum powder, and 1%–2% ginseng powder. The beneficial effects of this invention are: it is rich in various functional ingredients and has multiple health benefits such as low sodium content, enhanced immunity, and antioxidant properties.