食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 341 - 350

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029790

综述与专题评论

食品减盐研究进展

  • 郭嘉昒 ,
  • 冯明会 ,
  • 马慧 ,
  • 李想 ,
  • 童光森 ,
  • 钟伦超 ,
  • 欧阳灿 ,
  • 孟甜 ,
  • 黄开正 ,
  • 张松 ,
  • 江祖彬 ,
  • 张海豹 ,
  • 李兴华 ,
  • 刘博
展开
  • 1(四川科技职工大学 公共安全研究中心,四川 成都,610101)
    2(四川旅游学院 烹饪学院,四川 成都,610100)
    3(成都工业学院 材料与环境工程学院,四川 成都,611730)
    4(清华大学 深圳国际研究生院,广东 深圳,518000)
    5(四川省商务学校,四川 成都,610097)
第一作者:博士,副教授(冯明会副教授和马慧副教授为共同通信作者,E-mail:778616883@qq.com;mahui20032011@163.com)

收稿日期: 2021-10-27

  修回日期: 2021-12-09

  网络出版日期: 2022-09-02

基金资助

中国疾控中心营养标准体系建设项目(131031107000160004);四川省科技计划项目(2020YJ0403);深圳市科技计划基础研究自由探索项目(JCYJ20180306174135470);四川省哲学社会科学重点研究基地川菜发展研究中心项目(CC20Z04);烹饪科学四川省高等学校重点实验室开放基金项目(PRKX201916);中国营养学会-百盛餐饮健康基金项目(CNS-YUM2018A03);四川旅游学院自然科学重点项目(19SCTUZZ12)。

收起

Advances on salt reduction in foods

  • GUO Jiahu ,
  • FENG Minghui ,
  • MA Hui ,
  • LI Xiang ,
  • TONG Guangsen ,
  • ZHONG Lunchao ,
  • OUYANG Can ,
  • MENG Tian ,
  • HUANG Kaizheng ,
  • ZHANG Song ,
  • JIANG Zubin ,
  • ZHANG Haibao ,
  • LI Xinghua ,
  • LIU Bo
Expand
  • 1(Public Safty Research Center, Science and Technology University of Sichuan Staff, Chengdu 610101, China)
    2(Culinary Institute, Sichuan Tourism University, Chengdu 610100, China)
    3(School of Materials and Environmental Engineering, Chengdu Technological University, Chengdu 611730, China) 4 (Tsinghua Shenzhen International Graduate School, Tsinghua University, Shenzhen 518000, China)
    5(Sichuan Vocational School of Commerce, Chengdu 610097, China) ABSTRACT

Received date: 2021-10-27

  Revised date: 2021-12-09

  Online published: 2022-09-02

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摘要

食盐(氯化钠)不仅包含人体必需的微量营养素(钠),而且还是烹饪和食品工业中使用最广泛的调味品之一。目前,中国成年人每天的钠摄入量远高于世界卫生组织(World Health Organization,WHO)推荐摄入量的上限。全民减少食盐的摄入将有助于改善公共健康,因此,WHO和世界盐与健康行动(World Action on Salt and Health,WASH)等国际权威机构建议大幅减少食盐的摄入。然而,降低食品中含盐量并非易事,因为食盐不仅会影响最终产品的风味和质地,而且在食品的加工和保藏过程中也起着重要的作用。该文综述了全球的减盐行动,以及减少食品中钠含量的不同方法,包括直接逐步减盐、使用替代盐和增味剂、以及食盐在食品中非均匀分布等。介绍了用于食品减盐的新兴技术,例如超声、高压处理、电渗析和旋转蒸发技术等。最后,总结并讨论了各种减盐方法的优势和存在的问题。

关键词： 减钠; 替代盐; 低盐饮食; 咸味感知; 安全健康

本文引用格式

郭嘉昒 , 冯明会 , 马慧 , 李想 , 童光森 , 钟伦超 , 欧阳灿 , 孟甜 , 黄开正 , 张松 , 江祖彬 , 张海豹 , 李兴华 , 刘博 . 食品减盐研究进展[J]. 食品与发酵工业, 2022 , 48(15) : 341 -350 . DOI: 10.13995/j.cnki.11-1802/ts.029790

Abstract

Salt (sodium chloride) not only contains an essential micronutrient for human beings (sodium) but also is one of the most widely used condiments in home cooking and the food industry. Currently, the daily sodium intake of Chinese adults is much higher than the recommended daily tolerable upper intake of sodium by the World Health Organization (WHO). A reduction in salt intake across the whole population will be conducive to improve in public health. Thus, international authorities, such as the WHO and the World Action on Salt and Health (WASH), recommend that salt intake should be drastically reduced. However, reducing the salt content in foods is not a simple but challenging task, since salt does not only impact the flavor and texture of the final products but also plays an important role in the processing and preservation of food. The present review introduced the salt reduction actions around the world and different approaches for sodium reduction in foods, including gradually direct reducing salt, the uneven heterogeneous spatial distribution of salt in foods, using salt substitute and flavor enhancers. Emerging technologies that are utilized in a salt reduction in foods, such as ultrasound, high-pressure processing, electrodialysis and rotary evaporation technology, etc. were also introduced. In the end, the advantages and existing problems of each method were summarized and discussed in the study.

Key words： sodium reduction; salt substitute; low-salt diet; saltiness perception; safe and healthy

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