有机酸味剂对低钠盐增咸作用的研究

以1.0%(w/w)的氯化钠溶液为标准参照,重点研究了L-苹果酸、琥珀酸、柠檬酸、富马酸等有机酸味剂与低钠盐的复配效果。通过品尝小组对复配溶液的咸度、酸度等进行感官评定,结果表明:当单独添加L-苹果酸、琥珀酸、柠檬酸、富马酸的量依次分别为1.6%、0.8%、2.4%、0.8%(w/w)时,对低钠盐有明显的掩盖苦味及增咸效果,其中添加1.6%L-苹果酸的复配溶液咸味纯正,综合口感良好,增咸效果可达1.33倍。

Enhancing effects of organic acids on saltiness of low-sodium salt

The combination effects between low - sodium salt and L - malic acid,amber acid,citric acid,fumaric acid and other organic acids were researched. Using 1. 0%(w/w)of sodium chloride solution as standard,the sourness and saltiness of the combination solution was evaluated by a special panel. The results showed that:L - malic acid,amber acid,citric acid and fumaric acid all had an obvious effect to enhance the saltiness of low - sodium salt at 1. 6%,0. 8%,2. 4%,0. 8%(w/w)addition level,respectively. The combination solution which had been added into 1. 6% L - malic acid had a pure saltiness and good taste,and the saltiness could be increased by 1. 33 times.