【摘要】 通过恰好实验(just-about-right-test)得出最适精制盐浓度为1%(W/W),以1%(W/W)的精制盐溶液为标准参照,研究了精制盐、氯化钾、天冬氨酸(L-Aspartate)、精氨酸(L-Arginine)4种成分的复配效果,进行感官评定。结果表明,复配盐的比例精制盐∶氯化钾∶L-Aspartate∶L-Arginine为65%∶25%∶5%∶5%时评分最高。将1%的复配盐溶液作为基液,设定L-苹果酸的添加水平为0%、0.8%、1.6%、2.4%、3.2%(W/W),得到其添加量为1.6%时,复配盐的咸味纯正,口感良好。将相同质量的精制盐与复配盐分别加入同质量的大米粥中,采用三角检验法对两种粥的感官质量进行了评定,通过24位专业感官人员的品尝,共有10人做出正确选择,少于13人(显著水平α=5%)。结果表明,两种不同的食盐感官无显著性差异。因此,说明L-Aspartate、L-Arginine和L-苹果酸有增强咸味的作用,并且替代约35%精制盐后的复配盐对粥的感官、pH、水分活度(Aw)无显著影响。更多还原

【Abstract】 By just-about-right-test,the optimum concentration of refined salt is 1%(W/W).With1%(W/W)refined salt solution as the standard reference,the effects of four components of refined salt,potassium chloride,L-Aspartate and L-Arginine are studied and the sensory evaluation is carried out.The results show that when the proportion of compound salt is refined salt∶potassium chloride∶L-Aspartate∶L-Arginine of 65% ∶25% ∶5% ∶5%,the highest score is obtained.Using 1%compound salt solution as the base solution,the additive level of L-malic acid is set at 0%,0.8%,1.6%,2.4%,3.2%(W/W).When the additive amount is 1.6%,the saltiness of compound salt is pure and the taste is good.The sensory quality of the two kinds of porridge is assessed by triangle test after adding the same mass of refined salt and compound salt into the same mass of rice porridge.Through being tasted by 24 professional sensory personnel,a total of 10 people make the right choice,which is less than 13 people(significant levelα=5%).The results show that there is no significant difference in the sense between the two salts.Therefore,L-Aspartate,L-Arginine and L-malic acid can enhance the saltiness,and the replacement of about 35%refined salt has no significant effect on the sense,pH and water activity(Aw)of porridge.更多还原