多品种食盐的发展和研究现状
食盐经体制改革, 取消了食盐作为营养强化剂载体, 强化营养盐被取消, 多品种食盐由原来的3类减少到2类, 即调味盐和特殊工艺盐。向食盐中添加有机酸、氨基酸或其他物质制成的减盐不减咸的调味盐目前成为研究热点, 这类调味盐的最大优势在于既能满足人们口感又能减少食盐摄入量, 短期内能够降低高血压等慢性病的发病率。但目前食盐生产企业的生产技术相对落后, 创新意识和研发能力薄弱, 使得我国多品种食盐的品种远少于其他国家, 本研究对国内外多品种食盐的发展及研究现状进行综述, 希望食盐生产企业重视多品种食盐的发展, 加大研发投入, 生产出更多优质的多品种食盐。
Through the reform of the system of salt, the table salt was removed as a carrier of nutrient enhancer, and the nutrient salt was abolished. The multi-species table salt was reduced from the original 3 categories to 2 types, namely, seasoning salt and special process salt. The addition of organic acids, amino acids or other substances to table salt to reduce salt and salt-free seasoning salts has become a research hotspot. The biggest advantage of such seasoning salts is that they can satisfy people's taste and reduce salt intake in a short period of time, and can reduce the incidence of chronic diseases such as high blood pressure. However, the production technology of table salt production enterprises is relatively backward, and the sense of innovation and research and development capabilities are weak. This makes the varieties of multi-species table salt in China far less than other countries. This paper reviewed the development and research status of multi-species table salt at home and abroad, and hopes that salt manufacturers attach importance to the development of multi-species table salt, increase research and development investment, and produce more high-quality multiple varieties of table salt.
标题：多品种食盐的发展和研究现状
英文标题：Development and research status of multi-species table salt
作者：
程月红 山东省食品药品检验研究院
冯炜 山东省食品药品检验研究院
李静 山东省食品药品检验研究院
厉玉婷 山东省食品药品检验研究院
吴珍珍 山东省食品药品检验研究院
师景双 山东省食品药品检验研究院
任雪梅 山东省食品药品检验研究院
鲍连艳 山东省食品药品检验研究院
中文关键词:多品种盐,定义及分类,发展历史,研究现状,发展方向,
英文关键词:multi-species table salt,definition and classification,development history,research status,development direction,
发表日期：2019-04-15
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