Functional low-sodium salt and production method thereof

A production method and low-sodium salt technology, applied in the field of edible salt, can solve problems such as ignorance of taurine, impact on health, and insufficient taurine content, and achieve the effects of avoiding physiological diseases, preventing high blood pressure, and improving bitterness and astringency

Inactive Publication Date: 2015-12-09
DALIAN LYUSHANYUAN TEHCNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most people do not know the content of taurine in food and will not deliberately supplement it, which leads to insufficient taurine content in many people's bodies and affects health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Take edible sodium chloride with a total mass of 68%, and carry out boiling drying through boiling granulation drying equipment until the water mass percentage is 2-6%; then take food-grade potassium chloride with a total mass of 14%, and food with a total mass of 10%. Grade potassium citrate and food-grade taurine with a total mass of 8% are mixed, dissolved, sprayed into a boiling granulation dryer for attachment, and dried until the moisture content is 2-6%, which is a functional low-sodium salt.

Embodiment 2

[0012] Take 72% of the total mass of edible iodized or iodine-free refined sodium chloride, and carry out boiling drying through boiling granulation drying equipment until the water mass percentage is 2-6%; then take 10% of the total mass of food-grade potassium chloride, Food-grade potassium citrate with a total mass of 10% and food-grade taurine with a total mass of 6% are mixed, dissolved, sprayed into a boiling granulation dryer for attachment, and dried until the moisture content is 2-6%, which is Functional low sodium salt.

Embodiment 3

[0014] Take 75% of the total mass of edible iodized or iodine-free refined sodium chloride, and carry out boiling drying through boiling drying equipment until the water mass percentage is 2-6%; then take 10% of the total mass of food-grade potassium chloride, total mass 10% food-grade potassium citrate and 5% food-grade taurine by mass are dissolved, mixed, sprayed into a fluidized granulation dryer for attachment, and dried until the moisture content is 2-6%, which is functional low sodium salt.

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PUM

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Abstract

The present invention discloses functional low-sodium salt and a production method thereof. The functional low-sodium salt can not only reduce sodium intake, but also satisfy a salty taste, achieve body potassium supplement and sodium excretion and give full play to functions of potassium citrate and taurine. Functional factors are evenly attached to sodium chloride crystal particles using an attaching method. The functional low-sodium salt consists of the following components in percentages by mass: sodium chloride 68-75%, potassium chloride 10-14%, potassium citrate 10% and taurine 5-8%. The production method is carried out according to the following steps: the sodium chloride is taken into a boiling granulating dryer and dried to a moisture percentage of 2-6% by mass; and then the potassium chloride, potassium citrate and taurine are dissolved, sprayed into the boiling granulating dryer for attachment, and dried to a water moisture percentage of 2-6% by mass.

Description

technical field [0001] The invention relates to a kind of edible salt, especially a kind of functional salt that can not only reduce the intake of sodium ions, but also satisfy the taste of salty taste, realize potassium supplementation and sodium excretion in the body, and fully exert the functions of potassium citrate and taurine. Low sodium salt and method for its production. Background technique [0002] Since sodium is an indispensable physiological element for the human body, and sodium chloride is the only inorganic compound with a pure salty taste, the current national standard stipulates that the mass percentage of sodium chloride in refined edible salt (high sodium salt, sodium salt) should not be less than 99.1%. However, 80% of the sodium ions in the human body exist in the extracellular fluid (plasma and intercellular fluid). If the amount of salt exceeds the body's physiological metabolic capacity, water retention will occur due to excess sodium ions, which wil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/237A23L1/304A23L1/305A23L27/40
CPCA23V2002/00A23V2200/30A23V2250/032A23V2250/0644
Inventor 韩福山
Owner DALIAN LYUSHANYUAN TEHCNOLOGY
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