48 results about "Salt intake" patented technology

The invention generally relates to devices, systems and methods adapted for use by patients for monitoring their own dietary intake of sodium without any need of laboratory facilities or collection of blood samples. The systems utilize test strips for measuring the concentration of analytes in urine, specifically, chloride and creatinine. Urinary chloride concentrations, normalized by creatinine concentrations to reduce variability contributed mainly by changing states of hydration serve as a conveniently monitored surrogate for salt intake by subjects, especially patients with hypertension or congestive heart failure who must control their salt intake carefully.

The present invention discloses a functional health edible salt added with suaeda salsal, and a preparation method thereof. The process comprises: extracting effective components of suaeda salsal with ethanol and an aqueous solution, adding the effective components to sun-baked sea salt, completely mixing, and carrying out drying crystallization to obtain the solid salt particles. According to the present invention, a ratio of the suaeda salsal solid amount to the edible salt solid weight in the suaeda salsal salt is 5-30%; a variety of minerals, trace elements, vitamins and rich amino acids can be supplemented in the daily edible salt intake process so as to provide the diet nutrition balancing effect; the obtained salt has the high polyphenol content and further has good DPPH free radical scavenging capacity, and the anti-oxidation function can provides good prevention and control effects for a lot of chronic diseases; and the advantages of natural raw materials, no addition during the production process, simple preparation process, no influence on the taste of the finished product salt, high nutrients, good absorption, stable performance, broad market prospects, and the like are provided.

The invention discloses a low-salt hot pot seasoning and a preparation process thereof. The low-salt hot pot seasoning includes the following raw materials in parts by mass: 60-66 parts of edible beeftallow, 6-10 parts of chilies, 6-10 parts of ginger, 4.6-5.0 parts of edible essence, 3.5-4.5 parts of garlic, 2.9-3.5 parts of thick broad-bean sauce, 3.0-3.4 parts of chicken essence seasonings, 3.0-3.3 parts of fermented soya beans, 2.2-3.0 parts of spices and 0-0.1 part of capsanthin. The preparation process is as follows: cooking the chilies into chili paste, and crushing dried chilies, ginger and garlic; then heating the edible beef tallow to a temperature of 110-130 DEG C, adding the thick broad-bean sauce and the chili paste, stir-frying the mixture, adding the dried chilies, the fermented soya beans, the crushed gingers and the crushed garlic when bubbles and vapors appear in the pot, further stir-frying the mixture, adding the spices and the chicken essence seasonings after thebubbles and vapors appear again, evenly stirring the mixture, turning off the heat, and then adding the edible essence and the capsanthin, carrying out filling and cooling-forming after the hot pot seasoning is removed from the pot. The invention solves the problem that hot pot seasonings in the present market are excessive in salt contents, in order to prevent people from being physically damageddue to excessive salt intake in the process of eating hot pot-boiled food.

The invention provides a kit for evaluating the 24-hour urinary sodium value of a woman. The kit comprises a product for detecting a point urinary sodium value, a product for detecting a point urine creatinine value and a carrier with the following recorded formula: e-24HUNa=0.241*PRCr*(SUNa/SUCr)0.312, wherein PRCr represents for a predicted 24-hour urine creatinine value, and PRCr=e(7.210-0.013*age-0.002*height+0.010*weight); e-24HUNa represents for a predicted 24-hour urinary sodium value; SUNa represents for the point urinary sodium value; SUCr represents for the point urine creatinine value; and SUNa/SUCr represents for the ratio of the point urinary sodium value to the point urine creatinine value. The accuracy of the 24-hour urinary sodium value of the woman, predicted by using the kit provided by the invention, is equivalent to the 24-hour urinary sodium values of the woman, obtained by using the traditional Kawasaki method and the traditional Tanaka method, and the kit has an important role in guiding the lifestyle and drug therapy of a hypertensive patient and helping to judge whether the salt intake of the hypertensive patient exceeds the standard.

The invention provides a kit for evaluating a male urine sodium value within 24 hours. The kit provided by the invention comprises a product for detecting a point urine sodium value, a product for detecting a point urine creatinine value and a carrier with the following formula: e-24HUNa=0.225*PRC*(SUNa/SUCr)<0.310>, wherein PRCr represents a predicted 24h urine creatinine value and is equal to e<6.916-0.007*age-0.002*height+0.013*weight)>; e-24HUNa represents a predicted 24h urine sodium value; SUNa represents the point urine sodium value; SUCr represents the point urine creatinine value; SUNa/SUCr represents the ratio of the point urine sodium value to the point urine creatinine value. Compared with that determined by a conventional Kawasaki method and Tanaka method, the male urine sodium value within 24 hours predicted by using the kit is equivalent in accuracy, and the kit plays an important role in helping to judge whether the salt intake of a hypertensive exceeds the standard or not and guiding the living style and drug therapy of the hypertensive.

The present invention is one kind of transfused Troxerutin fluid and its preparation process. The transfused Troxerutin fluid includes Troxerutin and non-sodium chloride and non-glucose osmotic pressure regulator of sorbic alcohol, fructose, mannitol or lactose. The transfused Troxerutin fluid preparation accords with the clinical requirement for cerebral vascular disease in limiting sugar and salt intaking amount, and has the osmotic pressure regulating effect the same as that of transfused fluid containing glucose in 5 % or sodium chloride in 0.9 %.

The invention provides a kit for evaluating the 24-hour urinary sodium value of a woman. The kit comprises a product for detecting a point urinary sodium value, a product for detecting a point urine creatinine value and a carrier with the following recorded formula: e-24HUNa=0.329*PRCr*(SUNa/SUCr)0.463, wherein PRCr represents for a predicted 24-hour urine creatinine value, and PRCr=e(7.210-0.013*age-0.002*height+0.010*weight); e-24HUNa represents for a predicted 24-hour urinary sodium value; SUNa represents for the point urinary sodium value; SUCr represents for the point urine creatinine value; and SUNa/SUCr represents for the ratio of the point urinary sodium value to the point urine creatinine value. The accuracy of the 24-hour urinary sodium value of the woman, predicted by using the kit provided by the invention, is equivalent to the 24-hour urinary sodium value of the woman, obtained by using the traditional Tanaka method, and the kit has an important role in guiding the lifestyle and drug therapy of a hypertensive patient and helping to judge whether the salt intake of the hypertensive patient exceeds the standard.

The invention relates to a quantitative salt spoon. The quantitative salt spoon comprises a spoon head and a spoon handle. Scale marks are distributed on the surface and the side faces of the spoon head. A slide groove is formed in the spoon handle. A quantitative push rod and a strike-off push rod are arranged in the slide groove. The quantitative push rod comprises a quantitative rod handle, a baffle and a quantitative adjustment block. The strike-off push rod comprises a strike-off handle, a strike-off plate and a strike-off adjustment block. The quantitative salt spoon has the advantages that salt taking is controllable, convenient and adjustable, the salt addition amount can be accurately controlled, people can be prevented from eating too much salt, health of people is ensured, and the quantitative salt spoon has a better effect on crowds with high requirements for salt intake.

The invention provides a kit for evaluating the 24-hour urinary sodium value of a man. The kit comprises a product for detecting a point urinary sodium value, a product for detecting a point urine creatinine value and a carrier with the following recorded formula: e-24HUNa=0.208*PRCr*(SUNa/SUCr)0.300, wherein PRCr represents for a predicted 24-hour urine creatinine value, and PRCr=e6.916-0.007*age-0.002*height+0.013*weight); e-24HUNa represents for a predicted 24-hour urinary sodium value; SUNa represents for the point urinary sodium value; SUCr represents for the point urine creatinine value; and SUNa/SUCr represents for the ratio of the point urinary sodium value to the point urine creatinine value. The accuracy of the 24-hour urinary sodium value of the man, predicted by using the kit provided by the invention, is equivalent to the 24-hour urinary sodium values of the man, obtained by using the traditional Tanaka method, and the kit has an important role in guiding the lifestyle and drug therapy of a hypertensive patient and helping to judge whether the salt intake of the hypertensive patient exceeds the standard.

The invention provides sauce prepared by using corn fermented sauce and a production method of the sauce. The sauce is prepared by using natural food raw material corn fermented sauce, can meet the industry demand of cleaning labels due to the fact that a flavor agent is not added additionally, meanwhile, prepared sauce has aromatic flavor, soft taste, pure flavor, and all ingredients in the ingredient list are food materials known by consumers; a small amount of corn fermented sauce can enhance the flavor and improve the freshness of products, the whole products have mellow flavor, and are natural and soft; and the corn fermented sauce can improve the taste of salt and reduce the consumption of salt, and thus salt intake of people is reduced.

The invention provides a method for preparing a low-salt content soy sauce. The method comprises the following steps: (1) adding a zygosaccharomyces rouxii solution into a sterile NaCl solution, wherein the NaCl solution is W1, mixing the W1 with oil phase, and conducting homogenization under high pressure to obtain W1-O primary emulsion; (2) mixing halophilic bacteria, tween 80 and the NaCl solution to obtain a W2 solution, mixing the W1-O primary emulsion with the W2 solution again, and conducting homogenization under high pressure to obtain a W1-O-W2 double-emulsion; (3) fully mixing sterilized soybean flour and wheat flour, inoculating the obtained mixture with aspergillus oryzae spores, and aseptically culturing the substrate at a temperature of 30 DEG C for three days after ultra-high pressure sterilization, wherein the cultured material is yeast; and (4) adding saline water with different concentrations into the prepared yeast, wherein the just obtained material is mash, and respectively inoculating the three mash with the double-emulsion for fermentation so as to obtain the finished product. The invention aims at the problem that too high salt content of the existing soy sauce is harmful to the body health, embeds acidophilic lactic acid bacteria and the yeast with the double-emulsion so as to control the release of strains and to prepare the low-salt content soy sauceproduct. The product reduces the salt intake for the human body, and reduces risk of diseases such as hypertension, renal insufficiency and cardiovascular disease.

The invention discloses an ultra-low-sodium salt seasoning product and a preparation method thereof. The ultra-low-sodium salt seasoning product is prepared from the following ingredients in parts by weight: 25 to 45 parts of sodium chloride, 25 to 45 parts of potassium chloride, 5 to 8 parts of cellulose, 5 to 8 parts of hemicelluloses, 5 parts of starch zymolyte and 4 to 8 parts of auxiliary materials. The potassium chloride saturated solution is attached onto the surface of the sodium chloride in a spraying mode; through drying, the sodium chloride and the potassium chloride are combined into one integral particle; the mixing is more uniform; the mouthfeel is more uniform, softer and more stable. The consumption of the sodium chloride is further reduced; the salt intake quantity of people every day can be greatly reduced, so that the probability of diseases of hypertension, heart disease, cerebral apoplexy and the like can be reduced; through adding starch zymolyte and various auxiliary materials, the competition taste sense sensing mechanism is used for inhibiting hydrophobic substances and expanding an ENaC special protein signal path; therefore the foreign taste of bitter taste, metal taste and the like brought by the potassium chloride and the like can be shielded; the integral flavor and delicious taste including salty taste and fresh taste can be improved.

It was determined whether SNPs in SLC4A5 are associated with salt sensitivity of blood pressure (BP). Subjects consumed an isocaloric constant diet with a randomized order of 7 days low Na⁺ (10 mmol/d) and 7 days high Na⁺ (300 mmol/d) intake. Salt sensitivity was defined as a ≧7 mm Hg increase in mean arterial pressure (MAP). 35 polymorphisms in 17 candidate genes were assayed. Association analyses with salt sensitivity revealed three variants that associated with salt sensitivity, two in SLC4A5 (rs7571842, rs10177833; P<0.001), and one in GRK4 (rs1801058; P=0.020). Paradoxical changes in blood pressure in response to changes in salt intake were also found associated with a SNP for DRD2 (rs6276). In conclusion, SLC4A5 variants are strongly associated with salt sensitivity of BP in Caucasian and a DRD2 SNP is a marker for paradoxical response to salt intake.

The invention relates to salt-free fine dried noodles and a preparation method thereof. The salt-free fine dried noodles are prepared from, by weight, 73-75 parts of wheat flour and 25-27 parts of water. The preparation method includes steps of weighing, dough kneading, aging, rolling, slitting, drying and dehydrating, quantitative cutting and measurement packaging. The step of aging includes primary aging and secondary aging, and the step of rolling includes primary rolling and secondary rolling. In the step of dough kneading, the wheat flour and water are added into a dough kneading machineand stirred for 3-5min at a low speed of 65-75r/min, then stirred for 5-6min at a high speed of 105-115r/min and finally stirred for 3-5min at a low speed of 65-75r/min. The salt-free fine dried noodles avoid extra salt intake of adults and children after consumption of the fine dried noodles, and daily salt intake of the adults and children can be calculated and controlled. The salt-free fine dried noodles prepared according to the method are soft, smooth and chewy after being cooked and less prone to breaking in cooking and eating.

The invention relates to an excess reminding type healthy seasoning bottle. The excess reminding type healthy seasoning bottle comprises a seasoning bottle body, wherein a through hole is formed in the bottom of the seasoning bottle body; a condiment using amount estimation system is arranged on the lower side of the through hole; the condiment using amount estimation system comprises a box body divided into an upper layer and a lower layer; a sliding block is arranged on the upper layer of the box body; a through hole is formed at the position where the sliding block is initially mounted as well as on a box body top plate and is corresponding to the through hole at the bottom of the seasoning bottle; a measuring cup with an open upper end and an open lower end is arranged in the through hole of the sliding block; a transmission system is arranged between the bottom surface of the sliding block and the lower layer of the box body; and an electrical control system is arranged on the lower layer of the box body. An infrared sensor senses a salt-taking signal and a power motor of the transmission system is driven by the electrical control system to operate through the signal, so that the measuring cup moves outwards to sprinkle salt, and the excess reminding type healthy seasoning bottle is convenient to use. A light-emitting diode (LED) lamp representing the salt-taking amount on the same day indicates through a counting module and timely reminds a user of the salt intake amount on the same day, so that damage to physical health caused by excessive salt intake can be effectively avoided.

The invention relates to edible salt substitute for recuperating 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight). The edible salt substitute is prepared from the components in parts by weight: 0.5 to 1.5 parts of rose salt, 0.5 to 1.5 parts of Himalaya salt, 0.2 to 0.8 part of food grade histidine hydrochloride, 0.05 to 0.15 part of flos caryophyllata, 0.05 to 0.15 part of radix aucklandiae, 0.05 to 0.15 part of fructus foeniculi, 0.05 to 0.15 part of radix curcumae longae, 0.05 to 0.15 part of galanga, 0.05 to 0.15 part of rhizoma zingiberis, 0.05 to 0.15 part of netmeg, 0.05 to 0.15 part of cortex cinnamomi, 0.05 to 0.15 part of fructus crataegi, 0.05 to 0.15 part of sodium tartaric acid, and 0.05 to 0.15 part of aceglutamide. The edible salt substitute for recuperating the 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight) provided by the invention adopts the combination of multiple low sodium salt with different components and multiple condiments, has the efficacies of the edible salt, and substitutes the edible salt so as to reduce the edible salt intake of a human body and recuperate or alleviate the 'Five Highs' chronic diseases (High blood pressure, High blood sugar, High blood fat, High uric acid, High body weight).

The invention relates to a method and to a device for predicting one or more parameters characteristic of the result of a blood treatment, wherein the blood treatment is a treatment in which liquid is extracted from the blood of the patient across at least one membrane, wherein the parameters are the permitted drinking volume, the hyperhydration or dehydration of the patient, the clearance of large molecules, and/or the permitted salt intake, wherein the prediction of the permitted drinking volume and the prediction of the hyperhydration or dehydration are made on the basis of the planned weight decrease due to ultrafiltration, the drinking amount during the treatment, the rinseback volume, and residual diuresis data and/or wherein the prediction of the clearance of large molecules is made on the basis of the urea clearance and/or wherein the prediction of the permitted salt intake is made on the basis of the sodium ion amount removed from the blood by ultrafiltration and by diffusion.

The invention discloses a domestic pickling method of dried radish. The method comprises the following steps: cleaning round-root radish and cutting into 1cm round slices; drying the cleaned dried radish in the air; putting the dried radish in a drug pot and soaking for 20-30 minutes; taking out the dried radish after soaking, and drying under the sun, wherein before the dried radish is dried under the sun, the radish is wrapped with a layer of flour; drying in the air; pickling with refined salt for a moment; and when the radish becomes soft, cutting the radish into strips with a cutter and putting in an inverted jar, and sprinkling some white spirit and sealing. By pickling the radish with a small amount of salt to properly reduce the intake of salt, the dried radish can reduce blood pressure and remarkably reduce arteriosclerosis; high-salt diet can increase the renal blood flow and glomerular filtration rate and increase the burden on glomerulus and thus causes the increase of renal function damage; moreover, high-salt diet also can intensify the occurrence of asthma, and the asthma can be improved by properly reducing the salt intake; and therefore, the prepared low-salt dried radish is necessary and is in great request.

The invention belongs to the technical field of eriocheir hepuensis breeding and discloses a method for the improving the survival rate and bait intake of eriocheir hepuensis by controlling trichlorfon concentration. According to the method, the safe concentration of trichlorfon is 0.5469 mg/L, LC50 for the eriocheir hepuensis is 5.469 mg/L when being up to 96 hours, the LC50 of the trichlorfon for the eriocheir hepuensis is 11.119 mg/L, 8.831 mg/L, 6.738 mg/L, 6.577 mg/L, 6.153 mg/L, 5.706 mg/L and 5.469 mg/L respectively when being up to 24 hours, 36 hours, 48 hours, 60 hours, 72 hours, 84 hours and 96 hours. The bait intake and the breeding survival rate of eriocheir hepuensis can be improved by controlling the trichlorfon concentration according to the method.

The invention provides a quantitative salt fetching device capable of accurately measuring edible salt. The quantitative salt fetching device is a three-dimensional container, a scraper (2) is vertically connected on the upper surface through a shaft (1) connected at one end of the scraper (2), a top opening (4) and a groove (3) positioned between the upper surface and the top opening (4) are further formed in the upper surface and are both positioned within a range taking the shaft (1) as the center of a circle and taking the scraper (2) as the radius, the scraper (2) can completely cover the top opening (4) when the scraper (2) scratches from the upper surface to a certain angle by taking the shaft (1) as the center of the circle, the lower surface of a container (6) is provided with a bottom opening (5), the top opening (4) and the bottom opening (5) are communicated with each other to form a storage groove (8), and the bottom opening (5) is sealed by a sealable object. The quantitative salt fetching device can quantitatively measure edible salt and easily grasp edible salt consumption, salt intake can be accurately adjusted when more people have meals, and the quantitative salt fetch device is an extremely convenient everyday appliance.

The invention provides a quantitative salt fetching spoon which is a three-dimensional container. A scraper is vertically connected on the upper surface of the container through a shaft connected at one end of the scraper, a top opening and a groove positioned between the upper surface and the top opening are further arranged on the upper surface, the groove and the top opening are both positioned within a range taking the shaft as the center of a circle and taking the scraper as the radius, a bottom opening is arranged on the lower surface of the container, the top opening and the bottom opening are communicated with each other to form an L-shaped storage groove, a stirring piece is arranged at the corner of the L shape, one end of the stirring piece is fixedly connected with the inner wall of the l shape of the L-shaped storage groove while the other end of the same transversely extends onto the upper surface of the inner wall of the Chinese character '-' shape to divide the L-shaped storage groove into two portions including the I shape and the Chinese character '-' shape portions, and the bottom opening is sealed by a sealable object. The quantitative salt fetching spoon can quantitatively measure edible salt to control overmuch edible salt consumption, can accurately adjust salt intake when more people have meals and is an extremely convenient everyday appliance.

An object of the present invention is to provide a null mutant non-human animal showing salt intake behavior similar to that of wild-type animals under water-sufficient conditions and showing much more intakes of hypertonic saline compared with wild-type animals under water- and salt-depleted conditions, for example, an Nav2 gene-deficient non-human animal, which is useful as a model animal of excessive salt intake experiments. The object will be attained by following process: mouse genomic libraries are screened with rat NaG cDNA as a probe, then Nav2 gene of genomic DNA is isolated, and a targeting vector is constructed by inserting marker gene such as neo gene into the exon of Nav2. After thus constructed targeting vector is induced to ES cells, homologously recombined ES cells are selected, then germ line chimeric mice are constructed with this ES cells strain, and they are hybridized with the wild-type mice and heterozygous mutant mice are obtained. By intercrossing of thus obtained heterozygous mutant mice, Nav2 knockout mice are constructed.

The invention discloses a spatula. The spatula comprises a spatula head and a detector shelf body, assembly sleeves are welded to the left and right sides of the front side wall of the detector shelfbody, a liquid collection pipe is clamped between the two assembly sleeves, element cavities and telescopic cavities are formed in the assembly sleeves in sequence, and valve holes are formed in the lower portions of the left side wall and the right side wall of the liquid collection pipe. A chef can regard a salt content value measured by the spatula as a reference to decide to conduct material adding or salt adding to control the overall salt content of food materials, in this way, the situation that when the food materials which have high salt content are cooked, the salt adding amount is difficult to control can be avoided, the estimation value of the salt content of each meal can be specifically reflected, the estimation value of daily salt intake is obtained, a user can rationally plan for the content of next meal after the lunch, the ingestion of the salt each day is controlled, and various diseases induced by intake of too much salt are prevented.