摘要
过高的钠摄入会引发高血压等多种疾病,采用低钠盐作为普通食盐的替代品,可以限制居民的钠摄入量。低钠盐是用食用氯化钠、食用氯化钾或食用硫酸镁(食用氯化镁)为主要原料,经科学合理配比加工而成的食用盐。较之普通食盐,低钠盐中钠的含量降低,增加了钾、镁及其他营养元素。文章就低钠盐的行业标准、制备方法、产品及相关应用等方面做一综述。
High sodium intake can cause many diseases such as hypertension,and low-sodium salt as the substitute of common table salt can restrict sodium intake of the residents.Low-sodium salt is a kind of edible salt,taking sodium chloride,potassium chloride or edible magnesium sulfate（edible magnesium chloride）as the main raw materials with scientific and reasonable proportion.Compared with ordinary table salt,when the content of sodium decreases in low-sodium salt,the content of potassium,magnesium and other nutritional elements increase.Make a summary on the industry standards,preparation method,products and related application of low-sodium salt.
出处
《中国调味品》
CAS
北大核心
2015年第3期6-8,16,共4页
China Condiment
基金
青海省科技厅应用基础研究计划项目(2013-Z-706)
关键词
低钠盐
行业标准
制备方法
低钠盐产品
low-sodium salt
industry standard
preparation method
low-sodium salt products
