食盐中钙镁盐含量对其口感的影响  

Effect of Calcium and Magnesium Content in Edible Salt on Its Taste

作　　者：李智欣 崔志强 周莹 赵毅 LI Zhi-xin;CUI Zhi-qiang;ZHOU Ying;ZHAO YI(Engineeering Technology Institute Co.,Ltd.of CNSIG.,Tianjin 300450,China)

机构地区：[1]中盐工程技术研究院有限公司,天津300450

出　　处：《盐科学与化工》2023年第10期36-38,共3页Journal of Salt Science and Chemical Industry

摘　　要：研究食盐中四种钙镁盐(硫酸镁、硫酸钙、氯化镁和氯化钙)含量与食盐口感的关系,利用电子舌技术结合偏最小二乘(PLS)回归数据分析方法,建立食盐口感评价模型。结果表明:食盐中的钙镁盐对食盐口感均有一定影响,其中氯化镁和氯化钙对食盐的咸味和鲜味均有增强作用,硫酸镁和硫酸钙对食盐的鲜后味有增强作用。To study the relationship between the content of four kinds of calcium and magnesium salts(magnesium sulfate,calcium sulfate,magnesium chloride and calcium chloride)in edible salt and the taste of edible salt,an evaluation model for the taste of edible salt was established by using electronic tongue technology and Partial Least Square(PLS)regression data analysis method.The results showed that calcium and magnesium salts in edible salt had certain effects on the taste of edible salt,and magnesium chloride and calcium chloride had enhanced the saltiness and umami of edible salt,magnesium sulfate and calcium sulfate can enhance the richness of edible salt.

关 键 词：食用盐 钙镁盐 电子舌 

分 类 号：TS365[轻工技术与工程]