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当前位置: 首页 > 文章 > 基于方便面含钠量调查的调料分包减钠试验 中国食物与营养 2019 (9) 46-50
Position: Home > Articles > 基于方便面含钠量调查的调料分包减钠试验 Food and Nutrition in China 2019 (9) 46-50

基于方便面含钠量调查的调料分包减钠试验

作  者：
杨芷蕊;杨艺涵;叶婷;范志红
单  位：
中国农业大学食品科学与营养工程学院
关键词：
方便面;钠;调料包;减盐;食品标签
摘  要：
目的:在不降低感官接受度的情况下,探究方便面调料包分包处理联合减盐健康教育的减盐潜力.方法:根据方便面营养标签收集调查钠含量数据,招募30名志愿者,分别在:(1)未分包、无干预;(2)分包、未进行减盐教育;(3)分包加减盐教育后,进行感官接受度测试并计算钠摄入量.结果:减少1/3或1/2的料包时口味喜好度无显著性差异.分包处理联合减盐教育后,钠摄入量显著降低(P<0. 01),同时感官接受度未显著降低.结论:方便面调料分包处理配合食品标签改进和减盐健康教育可显著减少钠摄入量,是有潜力的低成本减盐措施.
作  者：
YANG Zhi-rui;YANG Yi-han;YE Ting;FAN Zhi-hong;College of Food Science and Nutritional Engineering,China Agricultural University;
关键词：
instant noodle;;sodium;;flavoring bag;;salt reduction;;food label
摘  要：
Objective To explore the potential of subpackage of flavoring bag combined with health education on salt reduction of instant noodles without decreasing the sensory acceptance. Method After a survey of sodium content data based on nutrition labels of instant noodles,30 subjects was recruited as a panel in sensory acceptability test sessions. The amount of sodium intake was calculated before flavoring subpackage,after subpackage of flavoring bag without education,after subpackage respectively and salt reduction education was conducted. Result There was no significant difference in taste preference when the flavoring was reduced by 1/3 or 1/2. When flavoring subpackage treatment was combined with salt reduction education,the amount of seasoning added ad libitum was significantly reduced without affecting sensory acceptance. Conclusion Subpackage of flavoring bag combined with improved food label and salt-reduction education could significantly reduce the salt intake,thus has the potential to be applied as a low-cost salt reduction measure for instant noodle products.

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