食品工业科技2012，Vol.33Issue(6)：370-373,4.
有机酸味剂对低钠盐增咸作用的研究
Enhancing effects of organic acids on saltiness of low-sodium salt
王仕钰 1张立彦1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
The combination effects between low-sodium salt and L-malic acid,amber acid,citric acid ,fumaric acid and other organic acids were researched.Using ].0% （w/w）of sodium chloride solution as standard,the sourness and saltiness of the combination solution was evaluated by a special panel.The results showed that= L-malic acid, amber acid,citric acid and fumaric acid all had an obvious effect to enhance the saltiness of low-sodium salt at ].6% ,0.8%, 2.4%, 0.8% （w/w） addition level, respectively.The combination solution which had been added into ].6% L-malic acid had a pure saltiness and good taste,and the saltiness could be increased by 1.33 times.关键词
低钠盐/有机酸/L-苹果酸/增成作用Key words
low-sodium salt/organic acids/L- malic acid/saltiness enhancing分类
轻工纺织引用本文复制引用
王仕钰,张立彦..有机酸味剂对低钠盐增咸作用的研究[J].食品工业科技,2012,33(6):370-373,4.
