低钠酱牛肉煮制液中替代盐配方优化

Optimization of Salt Replacement Formula in Low-Sodium Sauced Beef Cooking Liquid

酱牛肉营养丰富,具有独特风味,深受消费者喜爱。酱制是决定酱卤肉品质的重要环节,酱制过程中食盐添加量有着决定性作用。在高温条件下,酱卤肉中的蛋白质和氯化钠结合后生成复合物,从而影响消费者的味蕾,使得酱卤肉具有咸味。目前关于低钠相关产品的研究较少,该研究利用氯化钾、乳酸钾和抗坏血酸钙替代酱制酱卤肉过程中使用的氯化钠,从而达到低钠效果,通过单因素试验和正交试验,获得酱牛肉煮制液最佳盐替代比例为氯化钾替代比20%、氯化钙替代比10%、乳酸钾替代比5%和抗坏血酸钙替代比5%,此时酱牛肉的感官评分为97.9分。

Sauced beef is rich in nutrition and has a unique flavor,which is deeply loved by consumers.Saucing is an important link in determining the quality of sauced meat,and the addition amount of salt in the saucing process plays a decisive role.Under high-temperature conditions,the protein in sauced beef combines with sodium chloride to form a complex,which affects consumers'taste buds and makes sauced beef salty.At present,there are few studies on low-sodium related products.In this study,potassium chloride,potassium lactate and calcium ascorbate are used to replace sodium chloride used in the process of saucing to achieve low-sodium effect.The optimal salt replacement ratio of sauced beef cooking liquid obtained through single factor test and orthogonal test is 20%potassium chloride,10%calcium chloride,5%potassium lactate and 5%calcium ascorbate.At this time,the sensory score of sauced beef is 97.9 points.