56 results about "Low sodium" patented technology

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 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 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.

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 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 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.

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.

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 invention discloses low-GI sweet and sour sauce for children and a preparation method of the low-GI sweet and sour sauce. According to the formula of the sauce, polybasic acid formed by white rice vinegar, snap juice and aromatic vinegar, a low-GI sweet system formed by compounding erythritol and borneol sugar and four natural fruity flavors of lemons, passion fruits, smoked plums and tomatoes are fused. The preparation process adopts the core steps of firstly boiling to construct a stable matrix, and then performing instantaneous high-temperature excitation and low-temperature impregnation to fuse the fruity flavor, so that the thermosensitive flavor and nutrition are effectively reserved, and meanwhile, the low GI attribute (GIlt; 35), low sodium and low calorie of the product are ensured. The product is rich in flavor level, balanced in sourness and sweetness and outstanding in natural fruity flavor, perfectly conforms to the taste preference of children, can meet the dietary health requirements of obese children and children needing sugar control, realizes unification of delicious taste and health, and has a good market application prospect.

The invention discloses a low-sodium oil-rich salted duck egg pickling method and system based on biological enzymolysis, and the method comprises the following steps: enzymolysis pretreatment: carrying out surface modification on eggshells by using lysozyme with a specific pH value and cutin protease compound liquid in cooperation with ultrasonic waves; performing variable-pressure pulsation pickling, injecting a micro-emulsified low-sodium pickling solution prepared from sodium chloride and potassium chloride, and performing pickling by adopting a periodic variable-pressure process; low-temperature balancing; antibacterial film coating; and carrying out sectional variable-temperature baking and curing. According to the method, air holes are dredged through biological enzymolysis, and a micro-emulsification system and a variable-pressure pulsation technology are combined, so that the mass transfer efficiency is improved, and low-sodium pickling is realized; meanwhile, coating and variable-temperature baking processes are matched, so that the breakage rate of eggshells is reduced. The prepared salted duck eggs have the advantages of being low in sodium, healthy, high in yolk oil yield, good in taste and short in production cycle.

A direct sodium removal (“DSR”) infusate regimen and methods of use are provided for removing sodium and reducing fluid overload in patients with severe renal dysfunction and / or heart failure, in which a patient has at least a first DSR session with a first DSR infusate having no or low sodium that is instilled into a patient's peritoneal cavity for a first dwell period to cause sodium and excess fluid to migrate to the patient's peritoneal cavity, and thereafter, the patient may undergo conventional dialysis to rebalance the patient's fluid and sodium levels.

The invention relates to the technical field of batteries, in particular to a system and method for improving the consistency of an electrode material sintered material block and a battery. The invention discloses a system for improving the consistency of an electrode material sintered material block. The system comprises a premixing part and a material distributing part, the premixing part is used for providing a first mixed material with a high sodium ratio and a second mixed material with a low sodium ratio, and the premixing part comprises a sodium source supply device, a precursor supply device, a sodium source conveying device, a precursor conveying device, a material mixing device, a discharging device, a first material storage device and a second material storage device; the material distributing part comprises a to-be-sintered material containing device, a first shaking-up device and a second shaking-up device. According to the system, the uniform first mixed material and the uniform second mixed material can be obtained through the premixing part, and the first mixed material and the second mixed material can be properly distributed and vibrated to be flat through the distributing part; through cooperation of all the devices, the consistency of the surface layer, the middle layer and the bottom layer of an electrode sintered material block can be improved, and then the electrochemical performance of an electrode material is improved.

The invention relates to the technical field of food processing, and particularly discloses an angelica sinensis extruded puffed food and a preparation method thereof. Angelica sinensis powder and corn flour are mixed according to the mass ratio of 1: 3-1: 5 and then processed through a twin-screw extrusion puffing technology, and the preparation method comprises the steps that raw materials are smashed and sieved through a 80-100-mesh sieve, mixing is conducted, the moisture content is adjusted to 14%-16%, then extrusion puffing is conducted at the temperature of 110-120 DEG C, and finally cooling is conducted to obtain the finished product. According to the present invention, the medicinal and edible angelica sinensis is successfully introduced into the puffed food, such that the obtained product has characteristics of ideal crisp taste, excellent sensory evaluation, low fat, low sodium, and good protein and other nutritional components retention so as to effectively overcome the defects of high calorie and low nutrition of the traditional puffed food; the invention provides a novel healthy food which is healthy and convenient.

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 application provides a device for recycling mixed waste salt of sodium chloride and sodium sulfate, which comprises a mixed waste salt organic matter removal system, a low-chloride salt treatment system and a high-chloride salt treatment system connected to the discharge end of the mixed waste salt organic matter removal system respectively; the low-chloride salt treatment system comprises a low-chloride salt impurity removal system, a low-chloride salt evaporation crystallization system connected to the low-chloride salt solution outlet of the low-chloride salt impurity removal system, and a sodium sulfate refining system connected to the sodium sulfate crystal outlet of the low-chloride salt evaporation crystallization system. The application divides the mixed waste salt into low-chloride salt with high sodium sulfate content and high-chloride salt with low sodium sulfate content. The sodium sulfate refining system in the low-chloride salt treatment system can utilize the dissolution-crystallization balance principle and the physical entrainment balance principle of the sodium sulfate-sodium chloride-water ternary system to obtain high-quality sodium sulfate products, thereby simplifying the process, reducing the cost, improving the recovery rate of sodium sulfate, and obtaining relatively high-purity sodium sulfate products.

To provide a method for producing a low-sodium salt, which can efficiently produce a low-sodium salt containing sodium chloride and potassium chloride at low cost. [Solution] This method for producing low-sodium salt uses brine produced during the salt production process, in which seawater is concentrated in an electrodialysis cell equipped with an ion exchange membrane and then boiled down to produce table salt. The method comprises a salt solution preparation step in which the brine produced during the salt production process is boiled down to a value lower than the Baume degree limit for potassium chloride precipitation to obtain a salt solution; a slurry acquisition step in which the salt solution obtained in the salt solution preparation step is further boiled down to a value higher than the Baume degree limit for potassium chloride precipitation to obtain a slurry containing precipitated sodium chloride and potassium chloride crystals; and a dehydration treatment step in which the slurry obtained in the slurry acquisition step is dehydrated to separate and recover low-sodium salt containing sodium chloride and potassium chloride.

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.

To provide a zeolite having a low sodium content and suitable for use as a semiconductor sealing material.SOLUTION: A content of sodium is less than 100 ppm by mass.SELECTED DRAWING: None

1. The name of this design product: Packaging bag (low sodium salt). 2. Purpose of this design product: used for packaging of edible salt. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view. 5. This product is a thin product, so the left view is omitted; this product is a thin product, so the right view is omitted; this product is a thin product, so the top view is omitted; this product is a thin product, so the bottom view is omitted; this product is a thin product, so the three-dimensional view is omitted.

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.