| 降低方便面中钠含量的研究 |
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| 引用本文： | 赵俊敏.降低方便面中钠含量的研究[J].天津科技,2014(7):50-52,56. |
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| 作者姓名： | 赵俊敏 |
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| 作者单位： | 天津顶益食品有限公司方便面事业研发中心,天津300457 |
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| 摘 要： | 实验以KCl取代NaCl,试图在不影响咸度的前提下,降低香辣排骨面料包中的钠含量。以产品的咸度、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,咸度回升明显,但伴随有一定的金属味和苦味。
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| 关 键 词： | 减钠 KCl 方便面 感官品评 |
Study on Sodium Reduction in Instant Noodles |
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| ZHAO Junmin.Study on Sodium Reduction in Instant Noodles[J].Tianjin Science & Technology,2014(7):50-52,56. |
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| Authors: | ZHAO Junmin |
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| Institution: | ZHAO Junmin (Tianjin Tingyi Food Co., Ltd. R ＆ D Center, Tianjin 300457, China) |
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| Abstract: | 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. |
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| Keywords: | sodium reduction KC1 instant noodles sensory evaluation |
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