摘要
以咸度和口感评分作为评价指标,采用混料设计法优化以KCl,NH4Cl和CaCl2为主要组分的非钠代用盐的复配比例,得出的最佳配方:KCl(54.7%),NH4Cl(27.2%),CaCl2(18.1%)。将甜味抑制剂用作复配盐的口感改良剂,当其添加量为0.03%时,复配盐溶液咸度提升约20%,苦涩味消失,无其他不良杂味,说明甜味抑制剂有明显的掩盖苦味及增咸效果。
In this paper, sensory evaluation is used for optimization of non-sodium salt by mixture design mode. The best formula is determined as. KC1（54. 7%）, NH4C1（27. 2%）, CaC12 （18. 1%）. Using sweetness inhibitor as flavor improver of this complex salt, the complex salt solution has a good taste at 0. 03% （w/w） addition level, and the saltiness increases by 20%. The result shows that sweetness inhibitor has an obvious effect on covering bitterness and enhancing the saltiness of non-sodium salt.
出处
《中国调味品》
CAS
北大核心
2013年第5期23-27,共5页
China Condiment
关键词
非钠代用盐
配方
混料设计
甜味抑制剂
口感改良
non-sodium salt substitute ingredient
mixture design sweetness inhibitor
flavor im-provement
