高盐食品脱盐技术研究进展  

Research Progress of Desalination Technology of High-Salt Food

作　　者：何佳驹 朱燕莉 黎明 吴周林 张锐[1] 王卫[1] 陈林[1] HE Jia-ju;ZHU Yan-li;LI Ming;WU Zhou-lin;ZHANG Rui;WANG Wei;CHEN Lin(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2023年第7期202-206,共5页China Condiment

基　　金：肉类加工四川省重点实验室开放基金项目(21-R-34);凉山州科技计划项目(22ZDYF249,21CGZH001)。

摘　　要：食盐能够通过增加香气化合物的挥发性和影响唾液的润滑性能,提高食物的香气特征和口感。人体日常过量摄入食盐会引起高血压、心脏病等疾病,同时降低人体免疫力。针对高盐食品探索开发高效、稳定、经济的脱盐技术格外重要。文章综述了电渗析法、超声波等不同脱盐技术在食品领域的最新研究进展,为未来脱盐技术的开发研究提供了参考。Salt can enhance the aroma characteristics and taste of food by increasing the volatility of aroma compounds and affecting the lubrication properties of saliva.Excessive daily salt intake can cause diseases such as high blood pressure and heart disease,as well as reducing human immunity.It is particularly important to explore and develop efficient,stable and economical desalination technology for high-salt food.In this paper,the latest research progress of different desalination technologies such as electrodialysis and ultrasound in the field of food is reviewed,which has provided references for the development and research of desalination technology in the future.

关 键 词：高盐食品 脱盐技术 减盐行动 

分 类 号：TS201.2[轻工技术与工程—食品科学]