With the improvement of living standards,there is a growing concern among people about the risk of cardiovascular diseases associated with a high-salt diet.For the sake of health,reducing salt intake in food has become a research hotspot.This study focuses on the commonly available Liuzhou snail noodle soup packet,us-ing the overall liking degree as the response surface value.It explores the influence of salt and umami additives on the product's saltiness and optimizes a formula that reduces salt without compromising umami in the Liuzhou snail noodle soup packet.The results indicate that the optimal formula obtained through response surface method-ology includes a 40%substitution of potassium chloride,a 1.75 g content of corn brewing powder,and 0.13 g of citric acid.At this point,the sensory score for Liuzhou snail noodles is 87.3.The analysis shows that the sodium content in the optimized low-sodium snail noodle soup packet is 1151.5 mg/100 g,approximately 46.98%of that in commercially available snail noodle soup packets,and the product is well-received.Model verification results confirm the reliability of the data and demonstrate practical value,providing technical guidance for the process-ing and research of low-sodium foods.
维普
万方数据