| 关于食用盐pH值及其对酱油质量的影响 |
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| 引用本文： | 姜翼鹏,李莹,冯灿,周增新. 关于食用盐pH值及其对酱油质量的影响[J]. 中国调味品, 2002, 0(12): 25-27 |
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| 作者姓名： | 姜翼鹏 李莹 冯灿 周增新 |
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| 作者单位： | 1. 宁波佐餐王调味食品有限公司,浙江奉化,315500
2. 宁波市楼茂记食品有限公司,浙江宁波,315040 |
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| 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 5461《食用盐》中增加pH值指标的建议。
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| 关 键 词： | 食用盐 pH值 酱油质量 |
| 文章编号： | 1000-9973(2002)12-0025-03 |
| 修稿时间： | 2002-10-08 |
About edible salt Ph and its influence to the soy sauce quality |
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| JiangYipeng,LiYing,Fengcan,etal. About edible salt Ph and its influence to the soy sauce quality[J]. China Condiment, 2002, 0(12): 25-27 |
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| Authors: | JiangYipeng LiYing Fengcan etal |
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| Abstract: | 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. |
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| Keywords: | edible salt pH value soy sauce |
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