张杰,赵志峰,郝罗,周宁,吴斌,邓梓江,汪安银

• 1:四川大学轻工科学与工程学院
• 2:宜宾丰源盐业有限公司
• 3:成都康乐汇食品有限公司

摘要(Abstract)：

食盐是食品烹饪中最常用的调味料,在食品加工生产中具有不可忽视的作用。而过量食用食盐会对人体健康造成危害,因此具备良好风味的低盐食品已成为当前的研究热点。文章总结归纳了国内外有关减盐措施的研究成果,分为四大类:减少食盐添加量、优化食盐的物理形态、采用新技术高压和超声技术以及开发食盐的替代物(非钠盐类、咸味肽和风味改良剂),以期为食品生产者择优选择合适的减盐措施和食品科学研究者对低钠盐产品的开发提供理论依据。

关键词(KeyWords)： 食盐;减盐;低钠盐;替代

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 张杰,赵志峰,郝罗,周宁,吴斌,邓梓江,汪安银

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