[1]刘宏兰,何计国.一种氨基酸低钠复配盐的初步开发研究[J].中国调味品,2019,(11):1-5.
 Application of Sensory Analysis in The Preparation of Low Sodium Amino Acids[J].CHINA CONDIMENT,2019,(11):1-5.
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一种氨基酸低钠复配盐的初步开发研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
1-5
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Application of Sensory Analysis in The Preparation of Low Sodium Amino Acids
作者:
刘宏兰何计国
文献标志码:
A
摘要:
本实验通过恰好实验(Just-about-right-test)得出最适精制盐浓度为1%(w/w),以1%(w/w)的精制盐溶液为标准参照,研究了精制盐、氯化钾、天冬氨酸(L-Aspartic)、精氨酸(L-Arginine)四种成分的复配效果,进行感官评定。结果表明,复配盐的比例为:精制盐:氯化钾:L-Aspartic:L-Arginine=65%:25%:5%:5%评分最高。将1%的复配盐溶液作为基液,设定L-苹果酸的添加水平为0%、0.8%、1.6%、2.4%、3.2%(w/w),得到其添加量为1.6%时,复配盐的咸味纯正,口感良好。将相同质量精制盐与复配盐分别加入同质量大米粥中,采用三角检验法对两种粥的感官质量进行了评定,通过24位专业感官人员的品尝,共有10人做出正确选择,少于13人(显著水平α=5%)。结果表明,2种不同的食盐感官无显著性差异。因此,说明L-Aspartic、L-Arginine和L-苹果酸有增强咸味的作用,并且替代约35%精制盐后的复配盐对粥的感官、pH、水分活度(Aw)无显著影响。
Abstract:
In this study, the compound effects of refined salt, potassium chloride, L-Aspartic acid and L-arginine were studied with 1% (w/w) of refined salt solution as the standard reference.The results showed that the proportion of compound salt was: refined salt: potassium chloride: L-aspartic: L-arginine =65%:25%:5%:5%, the highest score.Addition level of L-malic acid was set to be 0%, 0.8%, 1.6%, 2.4%, 3.2% (w/w). When the added amount was 1.6%, the mixed salt had pure saltiness and good taste.Refined salt of the same quality and compound salt were added into the same quality rice porridge respectively, and the sensory quality of the two porridge was assessed by triangulation test. Through the taste of 24 professional sensory personnel, a total of 10 people made the correct choice, less than 13 (significant levelα=5%).Therefore, it is indicated that L-aspartic, L-arginine and L-malic acid have the effect of enhancing salt flavor, and the compound salt after replacing about 35% sodium chloride has little effect on the pH and water activity (Aw) of porridge
更新日期/Last Update: 2020-07-30