Ternary hydrochloride low-sodium salt and its effect on properties of starches
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摘要: 分别借助量值评估法、直接评分法、定量描述分析方法研究了三种盐及其混合物的咸度和口感。利用口感的相乘作用,借助感官评定和Design Expert V8.0.5.0b,用氯化钠、氯化钾、氯化钙制备了一种咸度口感俱佳的三元盐酸盐低钠盐。三种盐的相乘作用对低钠盐口感贡献依次为:氯化钠-氯化钾>氯化钠-氯化钙>氯化钾-氯化钙。复配盐咸度分值为0.9、口感分值为4.0时,其钠含量为7.78%,同等咸度下氯化钠的钠含量为29.49%。该低钠盐使得小麦与玉米淀粉的糊化温度与焓变上升,分别使得峰值温度最高升至66.10℃与74.73℃,糊化焓变最高升至0.8537 J/g与1.559 J/g;实验范围内该低钠盐对玉米淀粉的动态粘度特性影响不大,但使小麦淀粉的最终粘度降低。Abstract: Using magnitude estimation, direct rating and quantitative descriptive analysis respectively, the salinity and mouthfeel of three salts and their mixture were studied. Based on the multiplication effect, one kind of ternary hydrochloride low-sodium salts of good saltiness and taste was made of sodium chloride, potassium chloride, calcium chloride through the sensory evaluation and Design Expert V8.0.5.0b. The taste contribution sequence of low-sodium salt affected by three salts 'multiplication was Na Cl and KCl > Na Cl and Ca Cl2> KCl and Ca Cl2. The score of salty, mouth-feel and the sodium content were 0.9, 4.0 and 7.78%, while the sodium content of Na Cl was 29.49% at the equivalent saltiness. It is found that the gelatinization temperature and gelatinization enthalpy of both corn starch and wheat starch were increased by the addition of low-sodium salts, the peak temperature were up to 66.10 ℃ and 74.73 ℃, respectively.The gelatinization enthalpy was increased to 0.8537 J/g and 1.559 J/g, respectively. The low sodium salt had limited influence on the viscosity characteristics of corn starch, but the final viscosity of wheat starch was decreased.
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Keywords:
- low-sodium salt /
- salinity /
- starch /
- sensory evaluation /
- gelatinization
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