减盐在番茄火锅底料中的应用

The Salt Reduction in Tomato Flavor Hotpot Sauce

通过对直接减盐、添加KCl、添加高核苷酸型酵母抽提物和添加KCl与高核苷酸酵母抽提物搭配等配方进行调整对比,并利用感官分析方法对番茄火锅调味料减盐后的样品进行咸味强度分析、风味定量描述分析和消费者喜好性分析。结果显示:番茄火锅中直接减少30%食盐后,通过添加高核苷酸型酵母抽提物搭配和KCl的方式,能显著提升咸味口感,添加KCl会带来一定的不良涩味,而采用KCl与高核苷酸型酵母抽提物的方法,有助于提升咸味口感,且能显著提升消费者喜好性,同时能掩盖KCl带来的不良涩味,从而达到减盐不减味,有效减少Na摄入的目的。

The different tomato flavor hot pot formulas among the direct salt reduction,adding KCl,adding high nucleotide yeast extract and adding KCl with high nucleotide yeast extract are compared,and then using sensory analysis methods to analyze the saltiness intensity,quantitative description analysis of different contributes and consumer preferences of the samples after salt reduction.The results show that after reducing salt by 30%in tomato flavor hotpot sauce,the salty taste can be significantly improved by adding high nucleotide yeast extract and KCl.Adding KCl will bring some bad astringency.However,using KCl and high nucleotide yeast extract can help to improve the salty taste,to significantly improve consumer preferences,and to cover up the bad astringency brought by KCl,which can be effectively reducing Na intake without reducing salty taste and overall taste.