摘要
对产自不同区域和采用不同方法加工的食用盐进行pH值测定 ,发现最低为 5 .95 ,最高为9.95 ,差异很大。探讨了造成上述差异的原因以及高pH值食用盐对酱油质量带来的影响 ,提出在GB 5 4 61《食用盐》
Determined the pH value of the edible salt that produced in different areas and used different processing ways and found the lowest was 5.95 the highest was 9.59,probed into the cause of the above difference and the influence of the high pH value of the edible salt on the quality of the soy sauce,Put forward the proposals of increasing the target of the pH value in the GB 5461 edible salt.
出处
《中国调味品》
CAS
北大核心
2002年第12期25-27,共3页
China Condiment
