混料设计在非钠盐配方设计中的应用及其口感改良研究  

Optimization of the Formula of Non-sodium Salt Substitute Using Mixture Design and the Flavor Improvement Research

作　　者：廖帆[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2013年第5期23-27,共5页China Condiment

摘　　要：以咸度和口感评分作为评价指标,采用混料设计法优化以KCl,NH4Cl和CaCl2为主要组分的非钠代用盐的复配比例,得出的最佳配方:KCl(54.7%),NH4Cl(27.2%),CaCl2(18.1%)。将甜味抑制剂用作复配盐的口感改良剂,当其添加量为0.03%时,复配盐溶液咸度提升约20%,苦涩味消失,无其他不良杂味,说明甜味抑制剂有明显的掩盖苦味及增咸效果。In this paper, sensory evaluation is used for optimization of non-sodium salt by mixture design mode. The best formula is determined as. KC1（54. 7%）, NH4C1（27. 2%）, CaC12 （18. 1%）. Using sweetness inhibitor as flavor improver of this complex salt, the complex salt solution has a good taste at 0. 03% （w/w） addition level, and the saltiness increases by 20%. The result shows that sweetness inhibitor has an obvious effect on covering bitterness and enhancing the saltiness of non-sodium salt.

关 键 词：非钠代用盐 配方 混料设计 甜味抑制剂 口感改良 

分 类 号：TS36[轻工技术与工程]