陈艾琳，谢君兰，伍国燚，周婉秦，曾 里，冉 旭*

（四川大学轻工科学与工程学院，成都610065）

摘要：针对市面上香辣蘸酱产品食盐含量较高，长期食用不利于消费者健康的问题，因此，该研究开发了一款低盐香辣蘸酱产品。通过单因素和正交试验，以感官评分为指标，优化低盐香辣蘸酱的最佳配方；在47℃和57℃下进行加速破坏性试验，以理化指标、微生物指标及感官评分为评判依据，预测低盐香辣蘸酱保质期。结果表明：低盐香辣蘸酱的最佳配方为：菜油150 g、干辣椒80 g、酱油100 g、食盐20 g、白砂糖20 g、味精20 g，香辛料粉20 g，以此配方制作出的香辣蘸酱感官评分为88.9分，食盐含量为7.57%；加速破坏性试验预测25 ℃下低盐香辣蘸酱的保质期为274d。

关键词：低盐香辣蘸酱；配方优化；保质期；加速破坏性试验

中图分类号：TS264.2 文献标识码：A 文章编号：1674-506X（2025）02-0085-0007

Formula Optimization and Shelf-life Prediction of Low-salt Spicy Dipping Sauce

CHEN Ailin, XIE Junlan, WU Guoyi, ZHOU Wanqin, ZENG Li, RAN Xu*

(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)

Abstract: In view of the high salt content of spicy dipping sauce products on the market, which is detrimental to consumers’ health when consumed over a long period, therefore a low- salt spicy dipping product was developed in this research. Through single-factor and orthogonal tests, the optimal formula of low-salt spicy dipping sauce was optimized based on sensory score. The accelerated destructive test was carried out at 47 ℃ and 57 ℃, physical and chemical indicators, microbial indicators, and sensory score were taken as indexes to predict the shelf life of low-salt spicy dipping sauce. The results showed that the optimal formula of low-salt dipping sauce was: 150 g of rapeseed oil,80 g of dried hot pepper,100 g of soy sauce,20 g of salt,20 g of sugar,20 g of monosodium glutamate and 20 g of spice powder. The sensory score and the salt content of the spicy dipping sauce prepared by this formula were 88.9 and 7.57% respectively, and the shelf life of the low salt spicy dipping sauce at 25℃ was predicted as 274d.

Keywords: low-salt spicy dipping sauce; formula optimization; shelf life; accelerated destructive test

doi: 10.3969/j.issn.1674-506X.2025.02-011