基于感官评定方法优化低钠盐减钠比例的实验研究  

Experimental Study On the Optimization of the Sodium Reduction Ratio of Low-sodium Salt Based on Sensory Evaluation Method

作　　者：黄承 何卉 齐凯 李三凤 袁巧月 付星辉 颜彬 Huang Cheng;He Hui;Qi Kai;Li Sanfeng;Yuan Qiaoyue;Fu Xinghui;Yan Bin(Jiangsu Suyan Jingshen Co.,Ltd.,Huai’an,Jiangsu,223000;Jiangsu Salt Industry Research Institute Co.,Ltd.,Huai’an,Jiangsu,223200)

机构地区：[1]江苏苏盐井神股份有限公司,江苏淮安223200 [2]江苏省制盐工业研究所有限公司,江苏淮安223200

出　　处：《中国井矿盐》2025年第1期28-30,共3页China Well and Rock Salt

摘　　要：文章运用量值评估法、定量描述分析法等多种感官评定方法对添加不同氯化钾含量的低钠盐进行感官评定,根据测定结果,筛选出口感良好、咸度适中的低钠盐品,为优化低钠盐产品提供理论支撑。In this paper,a variety of sensory evaluation methods such as quantitative evaluation method and quantitative description analysis method are used to evaluate the sensory evaluation of low-sodium salt with different potassium chloride content.According to the measurement results,low-sodium salt products with good taste and moderate salinity are screened out,thus providing theoretical support for optimizing low-sodium salt products.

关 键 词：感官评定 低钠盐 氯化钾 

分 类 号：TS37[轻工技术与工程]