CN111357969A - Potassium chloride for food and preparation method thereof - Google Patents
Potassium chloride for food and preparation method thereof Download PDFInfo
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- CN111357969A CN111357969A CN201811605872.5A CN201811605872A CN111357969A CN 111357969 A CN111357969 A CN 111357969A CN 201811605872 A CN201811605872 A CN 201811605872A CN 111357969 A CN111357969 A CN 111357969A
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- chloride
- potassium chloride
- salt
- potassium
- magnesium
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- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 title claims abstract description 158
- 239000001103 potassium chloride Substances 0.000 title claims abstract description 76
- 235000011164 potassium chloride Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 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 abstract description 13
- 239000011734 sodium Substances 0.000 claims abstract description 13
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 13
- 239000002245 particle Substances 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 67
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 42
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 40
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 36
- 239000011780 sodium chloride Substances 0.000 claims description 24
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 21
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 20
- 229910052736 halogen Inorganic materials 0.000 claims description 13
- 150000002367 halogens Chemical class 0.000 claims description 13
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 13
- 241001131796 Botaurus stellaris Species 0.000 claims description 9
- JNZGLUUWTFPBKG-UHFFFAOYSA-K magnesium;potassium;trichloride Chemical compound [Mg+2].[Cl-].[Cl-].[Cl-].[K+] JNZGLUUWTFPBKG-UHFFFAOYSA-K 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000013078 crystal Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- KZBUYRJDOAKODT-UHFFFAOYSA-N Chlorine Chemical compound ClCl KZBUYRJDOAKODT-UHFFFAOYSA-N 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- IXCSERBJSXMMFS-UHFFFAOYSA-N hydrogen chloride Substances Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 claims description 3
- 229910000041 hydrogen chloride Inorganic materials 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000013535 sea water Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 description 18
- 230000001631 hypertensive effect Effects 0.000 description 14
- 230000036772 blood pressure Effects 0.000 description 10
- 229910001415 sodium ion Inorganic materials 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
- 229910052700 potassium Inorganic materials 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 159000000000 sodium salts Chemical class 0.000 description 4
- 150000001768 cations Chemical class 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 210000003722 extracellular fluid Anatomy 0.000 description 3
- 230000003204 osmotic effect Effects 0.000 description 3
- 229910001414 potassium ion Inorganic materials 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000002977 intracellular fluid Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The potassium chloride for the food has a dry content of more than 99.5 percent, a sodium content of less than 0.5 percent and an average particle size of 90 percent potassium chloride particles of more than 0.4 mm. The invention also discloses a preparation method of the potassium chloride. The invention has the advantages that the potassium chloride is especially suitable for salt, and the content of sodium in the salt is effectively reduced. The preparation method provided by the invention is simple to operate, the prepared potassium chloride is high in purity, and the potassium chloride is fully dissolved and filtered at 40 ℃ before being dissolved in water in the last step of filtering, so that the impurity removal effect is better.
Description
Technical Field
The invention relates to the technical field of food, in particular to potassium chloride for food and a preparation method thereof.
Background
KCl is a colorless elongated rhombohedral or cubic crystal or white crystalline small granular powder with the appearance like common salt, no odor and salty taste. Is commonly used as additive for low sodium salt and mineral water. The potassium chloride is a clinically common electrolyte balance regulating medicine, has definite clinical curative effect and is widely applied to various clinical departments.
According to the research of people, many diseases are related to a large amount of edible salt, the salt contains sodium ions which are main cations of extracellular fluid and play an important role in maintaining the osmotic pressure of extracellular fluid crystals, and the sodium ions are combined with water molecules to form hydrated ions, so that water is preserved and is prevented from losing. Sodium ions play an important role in maintaining nerve, muscle excitability and cell membrane permeability.
The main component of common salt is sodium, so if the sodium salt is accumulated too much in vivo, the cell osmotic pressure is changed, a human body can absorb a large amount of water in order to maintain a certain osmotic pressure, the capacity of the whole blood is increased, the heart is overloaded, the symptoms of heart failure are induced or aggravated, the blood pressure is increased due to the excessive sodium, the renal arteriosclerotic process is accelerated, and therefore, the amount of the common salt in the diet is required to be controlled in spite of hypertension and heart diseases, and the potassium has the function of reducing the blood pressure when the high sodium is taken to cause the hypertension. In normal human body, sodium ion accounts for 92% of total cation content in extracellular fluid, and potassium ion accounts for about 98% of total cation content in intracellular fluid. Potassium also helps to lower blood pressure.
Meanwhile, potassium is a nutrient necessary for the growth of human bodies. It accounts for 5% of inorganic salts in human body and is very important for maintaining healthy nervous system and regulating heart rhythm. It can prevent stroke, maintain normal muscle contraction, and maintain fluid balance with sodium.
Therefore, some potassium chloride is added into the common salt at present, but the granularity of the potassium chloride is too low at present, so that the mixing is not uniform, the problem of non-uniformity is easy to occur during use, and the common salt is eaten more or less sometimes.
Disclosure of Invention
In view of the above, the present invention aims to provide a potassium chloride for food as a food additive, and also discloses a preparation method of the potassium chloride.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
potassium chloride for food use, the potassium chloride being present in an amount of more than 99.5% on a dry basis, the sodium being present in an amount of less than 0.5%, the particles of 90% potassium chloride having an average particle size of more than 0.4 mm.
A preparation method of potassium chloride for food comprises the following steps:
(1) mixing bittern obtained after seawater is exposed to the sun to separate out sodium chloride and old bittern obtained after separation of potassium chloride and magnesium double salt according to the volume ratio of 2:1, so that the molar ratio of magnesium sulfate to magnesium chloride in the mixed bittern is below 0.08, and the molar ratio of magnesium chloride to potassium chloride is 9-10;
(2) fully separating out bitter salt from the mixed halogen obtained in the step (1) in a halogen adding tank, removing the bitter salt, evaporating and concentrating the mixed halogen to 140 ℃, putting the concentrated mixed halogen into a heat-preservation settler, and separating out high-temperature salt at 120 ℃; separating out low-temperature salt at 85 ℃ and separating;
(3) cooling the filtrate to separate out a potassium-magnesium chloride compound salt, dissolving the potassium-magnesium chloride compound salt in water, wherein the volume ratio of the potassium-magnesium chloride compound salt to the water is 1:20, and dissolving magnesium chloride to obtain crude potassium chloride;
(4) dissolving the potassium chloride obtained in the step (3) in water, wherein the mass ratio of the potassium chloride to the water is 1:20, and introducing chlorine gas to saturation after filtering; boiling for 30 min to remove excessive chlorine, and introducing hydrogen chloride to separate out potassium chloride;
(5) and after separation, washing with water, dissolving in water, heating to 40 ℃ for full dissolution, filtering, cooling to about-5 ℃ to obtain crystals, and drying at 100-120 ℃ to obtain the finished product.
Preferably, the bitter salt of step 2 contains 85% sodium chloride, 23% magnesium chloride, 0.5% magnesium sulfate and 0.2% potassium chloride.
Preferably, the high temperature salt in step 2 contains 35% of sodium chloride, 12% of magnesium chloride, 10% of magnesium sulfate and 1% of potassium chloride.
Preferably, the low-temperature salt in the step 2 contains 15% of sodium chloride, 14% of magnesium chloride, 20% of magnesium sulfate and 1% of potassium chloride.
The molar ratio of magnesium sulfate to magnesium chloride in the mixed halogen is below 0.08, and the molar ratio of magnesium chloride to potassium chloride is 9-10, so that the purity of the potassium chloride obtained in the subsequent reaction of the mixed halogen is the highest.
The final potassium chloride has a dry content of more than 99.5%, a sodium content of less than 0.5%, and 90% potassium chloride particles having an average particle size of more than 0.4 mm. If the particle size of potassium chloride is too small, the potassium chloride is likely to be unevenly mixed when mixed with salt, which may affect the absorption of potassium chloride. The average particle size of 90% potassium chloride in the invention is larger than 0.4mm, so that the potassium chloride is easier to mix when in use.
The low-sodium salt is a healthy salt, and a certain amount of potassium chloride is added on the basis of common sodium salt, so that the balance of sodium and potassium of a human body is facilitated, and the risk of hypertension and cardiovascular diseases is reduced. In addition, because the salt causes salty taste and is chloride ions, the low sodium salt can better realize the purposes of reducing sodium and supplementing potassium without reducing the taste. However, potassium ions are not easily discharged out of the body, so that the human body is not benefited by too much eating.
The invention has the advantages that the potassium chloride is especially suitable for salt, and the content of sodium in the salt is effectively reduced. The preparation method provided by the invention is simple to operate, the prepared potassium chloride is high in purity, and the potassium chloride is fully dissolved and filtered at 40 ℃ before being dissolved in water in the last step of filtering, so that the impurity removal effect is better.
Detailed Description
Example 1
A preparation method of potassium chloride for food comprises the following steps:
(1) mixing bittern obtained after seawater is exposed to the sun to separate out sodium chloride and old bittern obtained after separation of potassium chloride and magnesium double salt according to the volume ratio of 2:1, so that the molar ratio of magnesium sulfate to magnesium chloride in the mixed bittern is below 0.08, and the molar ratio of magnesium chloride to potassium chloride is 9-10;
(2) fully separating out bitter salt from the mixed halogen obtained in the step (1) in a halogen adding tank, wherein the bitter salt contains 85% of sodium chloride, 23% of magnesium chloride, 0.5% of magnesium sulfate and 0.2% of potassium chloride. And removing, evaporating and concentrating the mixed halogen to 140 ℃, putting into a heat-preservation settler, and separating out high-temperature salt at 120 ℃, wherein the high-temperature salt contains 35% of sodium chloride, 12% of magnesium chloride, 10% of magnesium sulfate and 1% of potassium chloride. (ii) a After separating low-temperature salt separated at 85 ℃, the low-temperature salt contains 15% of sodium chloride, 14% of magnesium chloride, 20% of magnesium sulfate and 1% of potassium chloride.
(3) Cooling the filtrate to separate out a potassium-magnesium chloride compound salt, dissolving the potassium-magnesium chloride compound salt in water, wherein the volume ratio of the potassium-magnesium chloride compound salt to the water is 1:20, and dissolving magnesium chloride to obtain crude potassium chloride;
(4) dissolving the potassium chloride obtained in the step (3) in water, wherein the mass ratio of the potassium chloride to the water is 1:20, and introducing chlorine gas to saturation after filtering; boiling for 30 min to remove excessive chlorine, and introducing hydrogen chloride to separate out potassium chloride;
(5) and after separation, washing with water, dissolving in water, heating to 40 ℃ for full dissolution, filtering, cooling to about-5 ℃ to obtain crystals, and drying at 100-120 ℃ to obtain the finished product.
The dry content of the prepared potassium chloride is more than 99.5 percent, the content of sodium is less than 0.5 percent, and the average particle size of particles of 90 percent of potassium chloride is more than 0.4 mm.
Example 2
To the salt was added 10% of the potassium chloride obtained in example 1.
10 hypertensive patients were selected for comparative tests in two groups, wherein the total amount of common salt consumed by the first group of five hypertensive patients per day was not more than 3g, and the total amount of potassium chloride salt consumed by the second group of five hypertensive patients per day was not more than 3g, and blood pressure was measured after 1 month of use.
TABLE 1 Effect of edible Potassium chloride salt and common salt on hypertensive patients
| Numbering | Blood pressure before experiment | Blood pressure after experiment |
| First group number one | 150/95 | 150/95 |
| First group of two numbers | 140/100 | 140/100 |
| First group of three numbers | 150/95 | 150/95 |
| First group of four numbers | 180/100 | 180/100 |
| Group five of the first | 160/100 | 160/100 |
| Second group number one | 150/95 | 140/90 |
| Second group number two | 140/100 | 140/90 |
| Second group III | 150/95 | 145/92 |
| Second group of four numbers | 180/100 | 160/96 |
| Second group of five numbers | 160/100 | 140/95 |
It is seen from the above table that the consumption of salt with 10% potassium chloride is beneficial to the patients with hypertension because of the low consumption of sodium ions.
Example 3
To the salt was added 20% of the potassium chloride obtained in example 1.
10 hypertensive patients were selected for comparative tests in two groups, wherein the total amount of common salt consumed by the first group of five hypertensive patients per day was not more than 3g, and the total amount of potassium chloride salt consumed by the second group of five hypertensive patients per day was not more than 3g, and blood pressure was measured after 1 month of use.
TABLE 1 Effect of edible Potassium chloride salt and common salt on hypertensive patients
It is seen from the above table that the benefits of eating salt with 20% potassium chloride added are better for the hypertensive than with 10% salt, because less sodium ions are available.
Example 3
To the salt was added 30% of the potassium chloride obtained in example 1.
10 hypertensive patients were selected for comparative tests in two groups, wherein the total amount of common salt consumed by the first group of five hypertensive patients per day was not more than 3g, and the total amount of potassium chloride salt consumed by the second group of five hypertensive patients per day was not more than 3g, and blood pressure was measured after 1 month of use.
TABLE 1 Effect of edible Potassium chloride salt and common salt on hypertensive patients
| Numbering | Blood pressure before experiment | Blood pressure after experiment |
| First group number one | 150/95 | 150/95 |
| First group of two numbers | 140/100 | 140/100 |
| First group of three numbers | 150/95 | 150/95 |
| First group of four numbers | 180/100 | 180/100 |
| Group five of the first | 160/100 | 160/100 |
| Second group number one | 150/95 | 130/86 |
| Second group number two | 140/100 | 132/88 |
| Second group III | 150/95 | 142/90 |
| Second group of four numbers | 180/100 | 148/93 |
| Second group of five numbers | 160/100 | 144/90 |
It is seen from the above table that the edible salt added with 30% of potassium chloride is more beneficial to the hypertensive than the edible salt added with 10%, but the ratio of the edible salt to the edible salt added with 20% is not much different, and the edible salt added with 20% of potassium chloride is the most suitable dosage in consideration of the problem that potassium ions are not easy to be excreted.
Claims (6)
1. Potassium chloride for food use, characterized in that it has a dry content of more than 99.5% and a sodium content of less than 0.5%, the particles of 90% potassium chloride having an average size of more than 0.4 mm.
2. The method for preparing potassium chloride for food according to claim 1, comprising the steps of:
(1) mixing bittern obtained after seawater is exposed to the sun to separate out sodium chloride and old bittern obtained after separation of potassium chloride and magnesium double salt according to the volume ratio of 2:1, so that the molar ratio of magnesium sulfate to magnesium chloride in the mixed bittern is below 0.08, and the molar ratio of magnesium chloride to potassium chloride is 9-10;
(2) fully separating out bitter salt from the mixed halogen obtained in the step (1) in a halogen adding tank, removing the bitter salt, evaporating and concentrating the mixed halogen to 140 ℃, putting the concentrated mixed halogen into a heat-preservation settler, and separating out high-temperature salt at 120 ℃; separating out low-temperature salt at 85 ℃ and separating;
(3) cooling the filtrate to separate out a potassium-magnesium chloride compound salt, dissolving the potassium-magnesium chloride compound salt in water, wherein the volume ratio of the potassium-magnesium chloride compound salt to the water is 1:20, and dissolving magnesium chloride to obtain crude potassium chloride;
(4) dissolving the potassium chloride obtained in the step (3) in water, wherein the mass ratio of the potassium chloride to the water is 1:20, and introducing chlorine gas to saturation after filtering; boiling for 30 min to remove excessive chlorine, and introducing hydrogen chloride to separate out potassium chloride;
(5) and after separation, washing with water, dissolving in water, heating to 40 ℃ for full dissolution, filtering, cooling to about-5 ℃ to obtain crystals, and drying at 100-120 ℃ to obtain the finished product.
3. The method for preparing potassium chloride for food according to claim 2, wherein the bitter salt of step 2 contains 85% of sodium chloride, 23% of magnesium chloride, 0.5% of magnesium sulfate and 0.2% of potassium chloride.
4. The method for preparing potassium chloride for food according to claim 2, wherein the high temperature salt in step 2 comprises 35% sodium chloride, 12% magnesium chloride, 10% magnesium sulfate and 1% potassium chloride.
5. The method for preparing potassium chloride for food according to claim 2, wherein the low-temperature salt in step 2 contains 15% of sodium chloride, 14% of magnesium chloride, 20% of magnesium sulfate and 1% of potassium chloride.
6. A potassium chloride for food use as common salt according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811605872.5A CN111357969A (en) | 2018-12-26 | 2018-12-26 | Potassium chloride for food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811605872.5A CN111357969A (en) | 2018-12-26 | 2018-12-26 | Potassium chloride for food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111357969A true CN111357969A (en) | 2020-07-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811605872.5A Pending CN111357969A (en) | 2018-12-26 | 2018-12-26 | Potassium chloride for food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111357969A (en) |
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2018
- 2018-12-26 CN CN201811605872.5A patent/CN111357969A/en active Pending
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