正交试验法优化低钠汤料的复合盐配方  

Optimization of Compound Salt Formula of Low-Sodium Soup Seasoning by Orthogonal Test Method

作　　者：陈卫云 李凡 张岩 郭辉 曾玉洁 CHEN Wei-yun;LI Fan;ZHANG Yan;GUO Hui;ZENG Yu-jie(Shanghai Kangshi Food Co.,Ltd.,Shanghai 201103,China;Hubei Provincial Key Laboratory of Yeast Function,Yichang 443003,China)

机构地区：[1]上海康识食品科技有限公司,上海201103 [2]酵母功能湖北省重点实验室,湖北宜昌443003

出　　处：《中国调味品》2024年第11期144-151,共8页China Condiment

基　　金：湖北省自然科学基金项目(2024AFD186)。

摘　　要：为了减少汤料中食用盐的摄入量,文章以鸡肉味汤料和香辣味汤料为试验对象,采用正交试验分别确定两种风味汤料的低钠配方。结果表明,低钠鸡肉味汤料的配方为氯化钾代盐量20%、氯化镁代盐量4%、YE添加量0.8%、I+G添加量0.2%;低钠香辣味汤料的配方为氯化钾代盐量20%、氯化镁代盐量4%、YE添加量1.0%、I+G添加量0.6%,两种低钠配方在保证与标准配方整体口感无明显差异的前提下,分别可以实现减钠27.2%和28.3%。In order to reduce the intake of salt in soup seasoning,in this paper,with chicken-flavored soup seasoning and spicy soup seasoning as the test objects,the low-sodium formulas of the two types of flavored soup seasoning are determined by orthogonal test.The results show that the formula of low-sodium chicken-flavored soup seasoning is the amount of potassium chloride replacing salt of 20%,the amount of magnesium chloride replacing salt of 4%,YE addition amount of 0.8%and I+G addition amount of 0.2%;the formula of low-sodium spicy soup seasoning is the amount of potassium chloride replacing salt of 20%,the amount of magnesium chloride replacing salt of 4%,YE addition amount of 1.0%and I+G addition amount of 0.6%.Two low-sodium formulas can achieve the sodium reduction of 27.2%and 28.3%respectively,while ensuring no significant difference in overall taste compared to the standard formula.

关 键 词：低钠汤料 氯化钾 氯化镁 酵母抽提物 

分 类 号：TS264.9[轻工技术与工程—发酵工程]