摘要
目的 优化香菇鲜味低钠盐产品配方,并对其进行智能感官分析。方法 以感官评分为评价指标,通过单因素试验和正交试验对香菇鲜味低钠盐的产品配方进行研究,并应用电子鼻与电子舌对最佳配方的气味和滋味特点与普通精制盐、普通低钠盐进行对比分析。结果 香菇鲜味低钠盐最佳配方为:香菇提取物添加量为0.8‰、白砂糖添加量为1.0‰、L-苹果酸添加量为0.5‰、5’-呈味核苷酸二钠添加量为0.4‰;感官评分值可达96.2分;含有较为丰富的含硫有机化合物及芳香族化合物。电子舌测定的苦味、涩味、苦味回味和涩味回味均在无味点以下且均低于普通低钠盐,鲜味和丰富性显著高于其他两款食盐,咸味高于普通低钠盐,与精制盐无显著差异。结论 优化后的产品保留了食盐的咸味且鲜味突出,风味及口感俱佳,明显优于普通精制盐和低钠盐。
Objective To optimize the formula of Lentinus edodes flavor low sodium salt product and analyse its quality by intelligent sensory method. Methods Taking the sensory score as the evaluation index, the product formula of Lentinus edodes flavor low sodium salt was studied by single factor test and orthogonal test, and the odor and taste characteristics of the best formula were compared with ordinary refined salt and low sodium salt by using electronic nose and electronic tongue. Results The optimum formula of Lentinus edodes flavor low sodium salt was as follows: The amount of Lentinus edodes extract was 0.8‰, the amount of white granulated sugar was 1.0‰, the amount of L-malic acid was 0.5‰, and the amount of disodium 5’-flavoring nucleotide was 0.4‰;the sensory score was 96.2;it was rich in sulfur-containing organic compounds and aromatic compounds. The bitterness, astringency,bitter aftertaste and astringent aftertaste measured by electronic tongue were below the tasteless point and lower than ordinary low sodium salt, and the freshness and richness were significantly higher than the other 2 kinds of table salt,and the saltiness was higher than ordinary low sodium salt, which had no significant difference with refined salt.Conclusion The optimized product retains the salty taste of salt and possess outstanding freshness, good flavor and taste, which is obviously better than ordinary refined salt and low sodium salt.
作者
汪姣玲
樊振南
唐雄
徐欢欢
岳元媛
WANG Jiao-Ling;FAN Zhen-Nan;TANG Xiong;XU Huan-Huan;YUE Yuan-Yuan(Snowsky Salt Industry Group Co.,Ltd.,Changsha 410015,China;Hunan Light Industry and Salt Industry Group Technology Centre Co.,Ltd.,Changsha 410015,China;Hunan Provincial Research Centre of Well and Rock Salt Engineering Technology,Changsha 410015,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第4期1264-1270,共7页
Journal of Food Safety and Quality
基金
长沙市科技计划项目(kh1902249)。
关键词
低钠盐
香菇提取物
风味改良
智能感官
low sodium salt
Lentinus edodes extract
flavor improvement
intelligent sensory
