香辣酱类产品减咸优化研究  

Study on Salty Reduction Optimization of Spicy Sauce Products

作　　者：刘晓峰 LIU Xiaofeng(Sichuan Yuanda Group Fushun County Meile Food Co.,Ltd.,Fushun 643200,China)

机构地区：[1]四川省远达集团富顺县美乐食品有限公司,四川富顺643200

出　　处：《现代食品》2021年第1期104-106,共3页Modern Food

摘　　要：近年来,我国调味品行业发展迅猛,为扩大香辣酱产品应用领域,本文以目前市场上具有代表性的富顺香辣酱产品为研究对象,进行多个方案的减咸实验,通过实验验证各种减咸方法的效果及可行性,以降低香辣酱咸度,满足更多食用需求,拓展香辣酱应用领域。In recent years,the condiment industry in China has developed rapidly.In order to expand the application field of chili sauce products,we take the representative Fushun chili sauce products on the market as the research object,and carry out several schemes to reduce the salt content,to expand the application field for spicy sauce to reduce salty taste.

关 键 词：香辣酱 多场景应用 降低咸味 

分 类 号：TS264.2[轻工技术与工程—发酵工程]