响应面法优化低盐麻辣火锅底料配方工艺研究-《中国调味品》

文章信息/Info

Title:: Study on optimizing the formula of low salt spicy hot pot base by response surface method

摘要:: 近年来，越来越多的人开始关注高盐饮食带来的心脑血管相关疾病的风险，食品减盐策略有助于健康。本文采用麻辣火锅底料为研究对象，以咸味强度和喜好度为响应值设计响应面，探讨食品风味辣、麻及鲜的添加量对产品咸度的影响，优化得到一款减盐不减咸的麻辣火锅底料配方。结果表明：当辣味物质添加量=2.08mL、麻味物质添加量为=2.37mL、鲜味物质添加量=4.36g时，火锅底料咸度显著提升，为16.2分，与市售麻辣火锅底料咸度相近。检测结果表明优化后的低盐麻辣火锅底料含盐量为1278±0.5mg/100g，约为市售相近咸度麻辣火锅底料含盐量30%，且产品的接受度良好。模型验证结果表明数据可靠，具有较好实际应用价值，为减盐食品加工和研究提供研究基础。

Abstract:: Recently, more and more people have begun to pay attention to the risk of cardiovascular and cerebrovascular diseases caused by high-salt diet, and food salt reduction strategies are conducive to health.In this paper, the spicy hot pot base material was used as the research object, and the salty flavor intensity and preference were used as the response value to design the response surface, to discuss the impact of the addition amount of spicy food flavor, hemp and fresh on the product salinity, and optimize to get a spicy hot pot base material formula without reducing salt.The results showed that when the amount of spicy substance = 2.08ml, numbing substance = 2.37ml and umami substance =4.36g, the salinity of hot pot base material was significantly increased to 16.2 points, which was similar to the saltiness of spicy hot pot base material on the market.The test results showed that the salt content of the optimized low-salt spicy hot pot base was 1278±0.5mg/100g, which was about 30% of the salt content of the marketable salty spicy hot pot base, and the product was well accepted.The model validation results show that the data is reliable and has good practical application value, which provides a research basis for the processing and research of salt - reducing food.