摘要
食盐是食品烹饪中最常用的调味料,在食品加工生产中具有不可忽视的作用。而过量食用食盐会对人体健康造成危害,因此具备良好风味的低盐食品已成为当前的研究热点。文章总结归纳了国内外有关减盐措施的研究成果,分为四大类:减少食盐添加量、优化食盐的物理形态、采用新技术高压和超声技术以及开发食盐的替代物(非钠盐类、咸味肽和风味改良剂),以期为食品生产者择优选择合适的减盐措施和食品科学研究者对低钠盐产品的开发提供理论依据。
Salt is the most commonly used seasoning in food cooking,it plays an important role in food processing and production.However,excessive consumption of salt will do harm to human health,therefore,low-salt food with good flavor has become a research hotspot.In this paper,the research results of salt reduction measures at home and abroad are summarized,which can be divided into four categories:reducing the additive amount of salt,optimizing the physical form of salt,adopting new technologies such as high pressure and ultrasonic technology,and developing the substitutes for salt(non-sodium salt,salty peptides and flavor improver),in order to provide the theoretical basis for food producers to select the appropriate salt reduction measures and for food scientific researchers to develop low-sodium salt products.
作者
张杰
赵志峰
郝罗
周宁
吴斌
邓梓江
汪安银
ZHANG Jie;ZHAO Zhi-feng;HAO Luo;ZHOU Ning;WU Bin;DENG Zi-jiang;WANG An-yin(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Yibin Fengyuan Salt Industry Co.,Ltd.,Yibin 644000,China;Chengdu Kanglehui Food Co.,Ltd.,Chengdu 611247,China)
出处
《中国调味品》
CAS
北大核心
2021年第3期179-184,共6页
China Condiment
关键词
食盐
减盐
低钠盐
替代
salt
salt reduction
low-sodium salt
substitute
