低盐火锅底料口感影响因素研究及产品研制-《中国调味品》

文章信息/Info

Title:: Study on the Influencing Factors of Feeling at the Low Salt Hotpot Seasoning and the Development of Products

摘要:: 研究影响火锅底料咸味口感的因素，同时开发一款盐分含量为现有火锅底料盐分一半的产品。研究分析甜、酸、苦、鲜，以及麻、辣对咸味口感的影响，使咸味变浓的因素有苦味和鲜味；使咸味变淡的因素有甜味、酸味和辣味，使咸味不变的因素是麻味。开发的低盐火锅底料综合风味具有重庆火锅底料的风味，整个产品配料中没有额外添加有食用盐，产品盐分含量在2.22%-2.78%，较重庆市面火锅底料产品盐分6.21%-12.20%降低一半以上，加水后的汤料盐分为0.57%-0.71%，较重庆市面火锅底料加水后的汤料盐分1.16%-3.03%降低一半以上。

Abstract:: The factors affecting the salty taste of chafing dish base material were studied, and a product with half the salt content of the existing chafing dish base material was developed. The effects of sweetness, sour, bitter, fresh and spicy on salty taste are studied and analyzed. The factors that make salty taste strong are bitterness and delicacy; the factors that make salty taste weak are sweetness, sour and hot, and the factors that make salty taste unchanged are numbness. The comprehensive flavor of the low-salt hot pot base material developed has the flavor of Chongqing hot pot base material. There is no additional edible salt in the whole product ingredients. The salt content of the product is 2.22%-2.78%, which is less than half of that of Chongqing hot pot base material product. The salt content of the soup after adding water is 0.57%-0.71%, which is 1.16%-3.03% lower than that of Chongqing hot pot base material after adding water， less than half