摘要
实验以KCl取代NaCl，试图在不影响成度的前提下，降低香辣排骨面料包中的钠含量。以产品的成度、鲜度、排骨味、浓厚感为指标，对减钠前后的香辣排骨面进行感官品评分析。当NaCl的添加量降低为原添加量的57．3％时，香辣排骨面的钠含量可降低至NRV99％。添加30％～40％的KCl后，感官品评，成度回升明显，但伴随有一定的金属味和苦味。
In the experiment, sodium content of Hot Pork Ribs Noodles was reduced through replacement of NaC1 by KC1 while the salinity was retained. Sensory evaluation on samples before and after sodium reduction was made. It is found that when the content of NaC1 was dropped by 57.3%, the sodium content of the noodles will reach NRV 99%. However, when 30% - 40% KC1 was added, despite of slightly bitter and metallic taste, the salty taste raised evi- dently.
出处
《天津科技》
2014年第7期50-52,56,共4页
Tianjin Science & Technology
关键词
减钠KCl
方便面
感官品评
sodium reduction
KC1
instant noodles
sensory evaluation
