摘要
近年来,越来越多的人开始关注高盐饮食带来的心脑血管相关疾病的风险,食品减盐策略有助于健康。文章采用麻辣火锅底料为研究对象,以咸味强度和喜好度为响应值设计响应面,探讨食品风味辣、麻及鲜的添加量对产品咸度的影响,优化得到一款减盐不减咸的麻辣火锅底料配方。结果表明:当辣味物质添加量为2.08 mL、麻味物质添加量为2.37 mL、鲜味物质添加量为4.36 g时,火锅底料咸度显著提升,为16.2分,与市售麻辣火锅底料咸度相近。检测结果表明优化后的低盐麻辣火锅底料含盐量为(1278±0.5)mg/100 g,约为市售相近咸度麻辣火锅底料含盐量的30%,且产品的接受度良好。模型验证结果表明数据可靠,具有较好的实际应用价值,为减盐食品加工和研究提供了研究基础。
In recent years,more and more people have begun to pay attention to the risk of cardiovascular and cerebrovascular diseases caused by high-salt diet,and food salt reduction strategies are conducive to health.In this paper,the spicy hotpot seasonings are used as the research object,and the salinity and preference are used as the response values to design the response surface,so as to discuss the influence of the additive amount of spiciness,numb taste and umami on the salinity of the product,and a kind of spicy hotpot seasoning formula with reducing salt and without reducing saltiness is obtained.The results show that when the additive amount of spicy substances is 2.08 mL,the additive amount of numb-taste substances is 2.37 mL,and the additive amount of umami substances is 4.36 g,the salinity of hotpot seasonings is significantly increased,is 16.2 points,which is similar to the salinity of spicy hotpot seasonings on the market.The testing results show that the salt content of the optimized low-salt spicy hotpot seasonings is(1278±0.5)mg/100 g,which is about 30%of the salt content of the marketable spicy hotpot seasonings with the similar salinity,and the acceptance of the product is good.The model validation results show that the data is reliable and has good practical application value,which has provided a research basis for the processing and research of salt-reducing food.
作者
孙甜甜
赵镭
钟葵
史波林
汪厚银
刘龙云
田师一
SUN Tian-tian;ZHAO Lei;ZHONG Kui;SHI Bo-lin;WANG Hou-yin;LIU Long-yun;TIAN Shi-yi(Institute of Agricultural Food Standardization,Chinese Academy of Standardization,Beijing 102200,China;School of Food and Bioengineering,Zhejiang Gongshang University,Hangzhou 310016,China)
出处
《中国调味品》
CAS
北大核心
2021年第1期128-134,共7页
China Condiment
基金
市场监管总局科技计划项目(2019MK117)
中央级公益性科研院所基本科研业务费专项资金项目资助(562018Y-5983)。
关键词
低盐
火锅底料
响应面试验
配方设计
low salt
hotpot seasonings
response surface test
formula design
