CN110679900A - Edible salt substitute for conditioning 'five high' chronic diseases and preparation method thereof - Google Patents
Edible salt substitute for conditioning 'five high' chronic diseases and preparation method thereof Download PDFInfo
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- CN110679900A CN110679900A CN201911159251.3A CN201911159251A CN110679900A CN 110679900 A CN110679900 A CN 110679900A CN 201911159251 A CN201911159251 A CN 201911159251A CN 110679900 A CN110679900 A CN 110679900A
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- 150000003839 salts Chemical class 0.000 title claims abstract description 60
- 208000017667 Chronic Disease Diseases 0.000 title claims abstract description 29
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title description 10
- 241000220317 Rosa Species 0.000 claims abstract description 17
- QZNNVYOVQUKYSC-JEDNCBNOSA-N (2s)-2-amino-3-(1h-imidazol-5-yl)propanoic acid;hydron;chloride Chemical compound Cl.OC(=O)[C@@H](N)CC1=CN=CN1 QZNNVYOVQUKYSC-JEDNCBNOSA-N 0.000 claims abstract description 12
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 12
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 12
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 12
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 12
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 12
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 12
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 12
- KSMRODHGGIIXDV-YFKPBYRVSA-N N-acetyl-L-glutamine Chemical compound CC(=O)N[C@H](C(O)=O)CCC(N)=O KSMRODHGGIIXDV-YFKPBYRVSA-N 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 229960005488 aceglutamide Drugs 0.000 claims abstract description 12
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 12
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000001702 nutmeg Substances 0.000 claims abstract description 12
- 235000013976 turmeric Nutrition 0.000 claims abstract description 12
- 229940058349 sodium levulinate Drugs 0.000 claims abstract description 10
- RDKYCKDVIYTSAJ-UHFFFAOYSA-M sodium;4-oxopentanoate Chemical compound [Na+].CC(=O)CCC([O-])=O RDKYCKDVIYTSAJ-UHFFFAOYSA-M 0.000 claims abstract description 10
- 244000270834 Myristica fragrans Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000002566 Capsicum Nutrition 0.000 claims description 18
- 239000006002 Pepper Substances 0.000 claims description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims description 18
- 235000017804 Piper guineense Nutrition 0.000 claims description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 244000131415 Zanthoxylum piperitum Species 0.000 claims description 7
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 4
- 244000272264 Saussurea lappa Species 0.000 claims 1
- 235000006784 Saussurea lappa Nutrition 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 201000010099 disease Diseases 0.000 claims 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract description 7
- 159000000000 sodium salts Chemical class 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 240000003889 Piper guineense Species 0.000 description 14
- 240000008574 Capsicum frutescens Species 0.000 description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 description 9
- 241000498779 Myristica Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 6
- 230000001105 regulatory effect Effects 0.000 description 6
- 208000024891 symptom Diseases 0.000 description 6
- 235000015598 salt intake Nutrition 0.000 description 5
- 244000116484 Inula helenium Species 0.000 description 4
- 235000002598 Inula helenium Nutrition 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 201000001431 Hyperuricemia Diseases 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
An edible salt substitute for conditioning 'five high' chronic diseases comprises, by weight, 0.5-1.5 parts of rose salt, 0.5-1.5 parts of himalayan salt, 0.2-0.8 part of food-grade histidine hydrochloride, 0.05-0.15 part of clove, 0.05-0.15 part of costustoot, 0.05-0.15 part of fennel, 0.05-0.15 part of turmeric, 0.05-0.15 part of galangal, 0.05-0.15 part of dried ginger, 0.05-0.15 part of nutmeg, 0.05-0.15 part of cinnamon, 0.05-0.15 part of hawthorn, 0.05-0.15 part of sodium levulinate and 0.05-0.15 part of acetyl glutamine. The invention adopts the combination of various low sodium salts with different components and various seasonings, has the effect of edible salt, can reduce the intake of human body to the edible salt by replacing the edible salt, and recuperates or relieves the chronic disease of 'five high'.
Description
Technical Field
The invention relates to the technical field of food, in particular to an edible salt substitute for conditioning 'five-high' chronic diseases and a preparation method thereof.
Background
A great deal of research at home and abroad shows that excessive salt intake in the existing daily diet is one of the important reasons for the chronic diseases of 'hypertension, hyperglycemia, hyperlipidemia, hyperuricemia and high body weight'. And the reduction of the daily salt intake can obviously reduce the incidence rate of the five-high chronic diseases and relieve the clinical symptoms of the chronic diseases. However, reducing the daily salt intake significantly reduces the mouthfeel of the diet, and therefore salt substitutes such as "low sodium salt" are not well accepted by the general public. In order to reduce the daily salt intake without reducing the general dietary taste, there is a need to develop a new edible salt substitute to reduce the salt intake and to condition or alleviate the chronic disease of "hypertension, hyperglycemia, hyperlipidemia, hyperuricemia, high body weight".
Disclosure of Invention
In order to solve the problems, the invention aims to provide an edible salt substitute for conditioning the five-high chronic diseases and a preparation method thereof.
The technical scheme adopted by the invention to solve the problems is as follows: an edible salt substitute for conditioning 'five high' chronic diseases comprises, by weight, 0.5-1.5 parts of rose salt, 0.5-1.5 parts of himalayan salt, 0.2-0.8 part of food-grade histidine hydrochloride, 0.05-0.15 part of clove, 0.05-0.15 part of costustoot, 0.05-0.15 part of fennel, 0.05-0.15 part of turmeric, 0.05-0.15 part of galangal, 0.05-0.15 part of dried ginger, 0.05-0.15 part of nutmeg, 0.05-0.15 part of cinnamon, 0.05-0.15 part of hawthorn, 0.05-0.15 part of sodium levulinate and 0.05-0.15 part of acetyl glutamine.
Preferably, the rose salt comprises 0.8 to 1.2 parts by weight of rose salt, 0.8 to 1.2 parts by weight of himalayan salt, 0.4 to 0.6 part by weight of food-grade histidine hydrochloride, 0.08 to 0.12 part by weight of clove, 0.08 to 0.12 part by weight of costustoot, 0.08 to 0.12 part by weight of common fennel, 0.08 to 0.12 part by weight of turmeric, 0.08 to 0.12 part by weight of galangal, 0.08 to 0.12 part by weight of dried ginger, 0.08 to 0.12 part by weight of nutmeg, 0.08 to 0.12 part by weight of cinnamon, 0.08 to 0.12 part by weight of hawthorn, 0.08 to 0.12 part by weight of sodium fructonate and 0.08 to 0.12 part by weight of acetyl glutamine.
Preferably, the rose salt comprises 1 part of rose salt, 1 part of himalayan salt, 0.5 part of food-grade histidine hydrochloride, 0.1 part of clove, 0.1 part of costustoot, 0.1 part of fennel, 0.1 part of turmeric, 0.1 part of galangal, 0.1 part of dried ginger, 0.1 part of nutmeg, 0.1 part of cinnamon, 0.1 part of hawthorn, 0.1 part of sodium levulinate and 0.1 part of acetyl glutamine according to parts by weight.
Preferably, the pepper sauce also comprises 0.1 to 0.3 part of pepper, 0.1 to 0.3 part of pimento, 0.1 to 0.3 part of pepper and 0.1 to 0.3 part of zanthoxylum piperitum according to the parts by weight.
A preparation method of edible salt substitute for regulating human body chronic diseases comprises cleaning various food materials; then, drying the mixture for 30 minutes at 130 ℃; and finally, uniformly mixing all the food materials, grinding the mixture into fine powder of 20-40 meshes, and carrying out vacuum packaging.
Compared with the prior art, the invention has the following beneficial effects:
the edible salt substitute for conditioning the 'five-high' chronic diseases, disclosed by the invention, adopts the combination of various low sodium salts with different components and various seasonings, reduces the intake of sodium salts, increases various trace elements such as potassium, calcium, magnesium and the like, essential amino acids, essential fatty acids and other nutrient elements which cannot be synthesized by a human body, has the effect of edible salt, can reduce the intake of the edible salt by the human body by replacing the edible salt, conditions or relieves the 'five-high' chronic diseases, and simultaneously brings good mouthfeel and the supplement of important nutrient components.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the present invention will be described more clearly and completely below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
an edible salt substitute for conditioning 'five-high' chronic diseases comprises, by weight, 0.5 parts of rose salt, 0.5 parts of himalaya salt, 0.2 parts of food-grade histidine hydrochloride, 0.05 parts of clove, 0.05 parts of elecampane, 0.05 parts of fennel, 0.05 parts of turmeric, 0.05 parts of galangal, 0.05 parts of dried ginger, 0.05 parts of nutmeg, 0.05 parts of cinnamon, 0.05 parts of hawthorn, 0.05 parts of sodium levulinate and 0.05 parts of acetyl glutamine.
Preferably, on the basis of the technical scheme, the spicy pepper has rich mouthfeel, and 0.1 part of pepper, 0.1 part of spicy pepper, 0.1 part of pepper and 0.1 part of Japanese pepper are added according to the parts by weight so as to realize the spicy mouthfeel.
A preparation method of edible salt substitute for regulating chronic diseases with five high symptoms comprises cleaning various food materials; then, drying the mixture for 30 minutes at 130 ℃; and finally, uniformly mixing all the food materials, grinding the mixture into fine powder of 20 meshes, and carrying out vacuum packaging.
Example 2:
an edible salt substitute for conditioning 'five high' chronic diseases comprises, by weight, 1.5 parts of rose salt, 1.5 parts of himalaya salt, 0.8 part of food-grade histidine hydrochloride, 0.15 part of clove, 0.15 part of elecampane, 0.15 part of fennel, 0.15 part of turmeric, 0.15 part of galangal, 0.15 part of dried ginger, 0.15 part of nutmeg, 0.15 part of cinnamon, 0.15 part of hawthorn, 0.15 part of sodium levulinate and 0.15 part of acetyl glutamine.
Preferably, on the basis of the technical scheme, the spicy hot pepper has rich mouthfeel, and 0.3 part of hot pepper, 0.3 part of spicy hot pepper, 0.3 part of pepper and 0.3 part of Japanese pepper are added according to the parts by weight so as to realize the spicy taste.
A preparation method of edible salt substitute for regulating chronic diseases with five high symptoms comprises cleaning various food materials; then, drying the mixture for 30 minutes at 130 ℃; and finally, uniformly mixing all the food materials, grinding the mixture into fine powder of 40 meshes, and carrying out vacuum packaging.
Example 3:
an edible salt substitute for conditioning 'five high' chronic diseases comprises, by weight, 1 part of rose salt, 1 part of himalaya salt, 0.5 part of food-grade histidine hydrochloride, 0.1 part of clove, 0.1 part of costustoot, 0.1 part of common fennel, 0.1 part of turmeric, 0.1 part of galangal, 0.1 part of dried ginger, 0.1 part of nutmeg, 0.1 part of cinnamon, 0.1 part of hawthorn, 0.1 part of sodium levulinate and 0.1 part of acetyl glutamine.
Preferably, on the basis of the technical scheme, the spicy hot pepper has rich mouthfeel, and 0.2 part of hot pepper, 0.2 part of spicy hot pepper, 0.2 part of pepper and 0.2 part of Japanese pepper are added according to the parts by weight so as to realize the spicy taste.
A preparation method of edible salt substitute for regulating chronic diseases with five high symptoms comprises cleaning various food materials; then, drying the mixture for 30 minutes at 130 ℃; and finally, uniformly mixing all the food materials, grinding the mixture into fine powder of 30 meshes, and carrying out vacuum packaging.
Example 4:
an edible salt substitute for conditioning 'five high' chronic diseases comprises, by weight, 0.8 parts of rose salt, 0.8 parts of himalaya salt, 0.4 parts of food-grade histidine hydrochloride, 0.08 parts of clove, 0.08 parts of elecampane, 0.08 parts of fennel, 0.08 parts of turmeric, 0.08 parts of galangal, 0.08 parts of dried ginger, 0.08 parts of nutmeg, 0.08 parts of cinnamon, 0.08 parts of hawthorn, 0.08 parts of sodium levulinate and 0.08 parts of acetyl glutamine.
Preferably, on the basis of the technical scheme, the spicy pepper has rich mouthfeel, and 0.1 part of pepper, 0.1 part of spicy pepper, 0.1 part of pepper and 0.1 part of Japanese pepper are added according to the parts by weight so as to realize the spicy mouthfeel.
A preparation method of edible salt substitute for regulating chronic diseases with five high symptoms comprises cleaning various food materials; then, drying the mixture for 30 minutes at 130 ℃; and finally, uniformly mixing all the food materials, grinding the mixture into fine powder of 20 meshes, and carrying out vacuum packaging.
Example 5:
an edible salt substitute for conditioning 'five high' chronic diseases comprises, by weight, 1.2 parts of rose salt, 1.2 parts of himalaya salt, 0.6 part of food-grade histidine hydrochloride, 0.12 part of clove, 0.12 part of elecampane, 0.12 part of fennel, 0.12 part of turmeric, 0.12 part of galangal, 0.12 part of dried ginger, 0.12 part of nutmeg, 0.12 part of cinnamon, 0.12 part of hawthorn, 0.12 part of sodium levulinate and 0.12 part of acetyl glutamine.
Preferably, on the basis of the technical scheme, the spicy hot pepper has rich mouthfeel, and 0.3 part of hot pepper, 0.3 part of spicy hot pepper, 0.3 part of pepper and 0.3 part of Japanese pepper are added according to the parts by weight so as to realize the spicy taste.
A preparation method of edible salt substitute for regulating chronic diseases with five high symptoms comprises cleaning various food materials; then, drying the mixture for 30 minutes at 130 ℃; and finally, uniformly mixing all the food materials, grinding the mixture into fine powder of 40 meshes, and carrying out vacuum packaging.
The above embodiments do not limit the technical solutions of the present invention in any way, and all technical solutions obtained by means of equivalent replacement or equivalent transformation fall within the protection scope of the present invention.
Claims (5)
1. An edible salt substitute for conditioning 'five high' chronic diseases is characterized in that: according to the weight portion, the rose salt comprises 0.5-1.5 portions of rose salt, 0.5-1.5 portions of himalayan salt, 0.2-0.8 portion of food-grade histidine hydrochloride, 0.05-0.15 portion of clove, 0.05-0.15 portion of costustoot, 0.05-0.15 portion of common fennel, 0.05-0.15 portion of turmeric, 0.05-0.15 portion of galangal, 0.05-0.15 portion of dried ginger, 0.05-0.15 portion of nutmeg, 0.05-0.15 portion of cinnamon, 0.05-0.15 portion of hawthorn, 0.05-0.15 portion of sodium levulinate and 0.05-0.15 portion of acetyl glutamine.
2. The edible salt substitute for conditioning chronic diseases with five highs according to claim 1, wherein: according to the weight portion, the rose salt comprises 0.8-1.2 portions of rose salt, 0.8-1.2 portions of himalayan salt, 0.4-0.6 portion of food-grade histidine hydrochloride, 0.08-0.12 portion of clove, 0.08-0.12 portion of costus root, 0.08-0.12 portion of common fennel, 0.08-0.12 portion of turmeric, 0.08-0.12 portion of galangal, 0.08-0.12 portion of dried ginger, 0.08-0.12 portion of nutmeg, 0.08-0.12 portion of cinnamon, 0.08-0.12 portion of hawthorn, 0.08-0.12 portion of sodium fruit acid and 0.08-0.12 portion of acetyl glutamine.
3. The edible salt substitute for conditioning chronic diseases with five highs according to claim 1, wherein: according to the weight portion, the rose salt comprises 1 portion of rose salt, 1 portion of himalayan salt, 0.5 portion of food-grade histidine hydrochloride, 0.1 portion of clove, 0.1 portion of costustoot, 0.1 portion of common fennel, 0.1 portion of turmeric, 0.1 portion of galangal, 0.1 portion of dried ginger, 0.1 portion of nutmeg, 0.1 portion of cinnamon, 0.1 portion of hawthorn, 0.1 portion of sodium levulinate and 0.1 portion of acetyl glutamine.
4. The edible salt substitute for conditioning chronic diseases with five highs according to claim 1, wherein: according to the weight portion, the pepper also comprises 0.1 to 0.3 portion of pepper, 0.1 to 0.3 portion of spicy pepper, 0.1 to 0.3 portion of pepper and 0.1 to 0.3 portion of Japanese pepper.
5. The process for preparing a salt substitute for food use for the conditioning of chronic diseases, including "high five" diseases, as claimed in any one of claims 1 to 4, wherein: firstly, washing various food materials; then, drying the mixture for 30 minutes at 130 ℃; and finally, uniformly mixing all the food materials, grinding the mixture into fine powder of 20-40 meshes, and carrying out vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911159251.3A CN110679900A (en) | 2019-11-22 | 2019-11-22 | Edible salt substitute for conditioning 'five high' chronic diseases and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911159251.3A CN110679900A (en) | 2019-11-22 | 2019-11-22 | Edible salt substitute for conditioning 'five high' chronic diseases and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN110679900A true CN110679900A (en) | 2020-01-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911159251.3A Pending CN110679900A (en) | 2019-11-22 | 2019-11-22 | Edible salt substitute for conditioning 'five high' chronic diseases and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113455641A (en) * | 2021-07-26 | 2021-10-01 | 昆明理工大学 | Method for purifying himalaya rose salt |
-
2019
- 2019-11-22 CN CN201911159251.3A patent/CN110679900A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113455641A (en) * | 2021-07-26 | 2021-10-01 | 昆明理工大学 | Method for purifying himalaya rose salt |
| CN113455641B (en) * | 2021-07-26 | 2023-06-09 | 昆明理工大学 | Method for purifying Himalayan rose salt |
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