三元盐酸盐低钠盐的制备及其对淀粉性质的影响

Ternary hydrochloride low-sodium salt and its effect on properties of starches

分别借助量值评估法、直接评分法、定量描述分析方法研究了三种盐及其混合物的咸度和口感。利用口感的相乘作用,借助感官评定和Design Expert V8.0.5.0b,用氯化钠、氯化钾、氯化钙制备了一种咸度口感俱佳的三元盐酸盐低钠盐。三种盐的相乘作用对低钠盐口感贡献依次为:氯化钠-氯化钾>氯化钠-氯化钙>氯化钾-氯化钙。复配盐咸度分值为0.9、口感分值为4.0时,其钠含量为7.78%,同等咸度下氯化钠的钠含量为29.49%。该低钠盐使得小麦与玉米淀粉的糊化温度与焓变上升,分别使得峰值温度最高升至66.10℃与74.73℃,糊化焓变最高升至0.8537 J/g与1.559 J/g;实验范围内该低钠盐对玉米淀粉的动态粘度特性影响不大,但使小麦淀粉的最终粘度降低。

Abstract：Using magnitude estimation,direct rating and quantitative descriptive analysis respectively, the salinity and mouth- feel of three salts and their mixture were studied. Based on the multiplication effect, one kind of ternary hydrochloride low- sodium sahs of good saltiness and taste was made of sodium chloride,potassium chloride,calcium chloride through the sensory evaluation and Design Expert VS.0.5.0b. The taste contribution sequence of low- sodium salt affected by three salts＇ multiplication was NaCl and KCl 〉 NaCl and CaCl2 〉 KCI and CaCl：.The score of salty, mouth-feel and the sodium content were 0.9,4.0 and 7.78%, while the sodium content of NaCl was 29.49% at the equivalent saltiness. It is found that the gelatinization temperature and gelatinization enthalpy of both corn starch and wheat starch were increased by the addition of low -sodium salts,the peak temperature were up to 66.10 ℃ and 74.73 ℃ ,respectively.The gelatinization enthalpy was increased to 0.8537 J/g and 1.559 J/g,respectively.The low sodium salt had limited influence on the viscosity characteristics of corn starch, but the final viscosity of wheat starch was decreased.