食品减盐方法研究进展

A Review of Methods for Salt Reduction in Foods

食盐作为日常生活中最常见的调味品之一,其主要成分氯化钠是人体中必不可少的物质。食盐具有改善食品风味和质构、延长食品货架期等作用。但摄入过量的食盐会增加患高血压、冠心病等心血管疾病的风险。本文综述了在不影响食品风味品质前提下,达到“减盐不减咸”目的的方法,如非钠盐替代、添加天然提取物或咸味肽、多感官协同作用增强咸味感知、食盐晶体结构优化、食品质构重组等,并对各种减盐方法的基本原理、特点以及研究进展做了详细阐述,以期为食品减盐方法和策略的深入研究提供科学依据和理论参考。

Salt is one of the most common condiments in our daily life,and its major ingredient,sodium chloride,is an indispensable substance for the human body.Salt can improve food flavor and texture and prolong the shelf life of foods.However,excessive intake of salt will increase the risk of cardiovascular diseases such as high blood pressure and coronary heart disease.This paper reviews the methods used for salt reduction in foods without affecting the flavor quality of foods,such as substitution with non-sodium salts,addition of natural extracts or salty peptides,multi-sensory synergy to enhance salty taste perception,salt crystal structure optimization and food texture recombination.The basic principles,characteristics and research progress of various salt reduction methods are described in detail.The aim of this review is to provide a scientific basis and theoretical reference for in-depth studies on methods and strategies for salt reduction in foods.