张磊，郑荣美，张玉龙，李久长，胡萍^*

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：为开发一种低钠复合盐香猪培根的加工技术，以从江香猪肉为原料，通过单因素实验探究氯化钾、氯化钙和L-赖氨酸的不同替代量对香猪培根感官评分、质构特性和水分含量的影响。经过单因素实验后进行响应面优化，以感官评分作为响应值，结果表明，香猪培根低钠复配盐的最佳配方为氯化钾29%、氯化钙9%、L-赖氨酸10%，此时香猪培根的感官得分为76.1分，与模型理论值接近，钠离子含量比对照组降低了42.03%。该条件下制作的香猪培根不仅钠离子含量低，而且质地良好，咸淡适中，滋味纯正，综合品质较好，为低钠香猪培根生产提供一定的理论参考。

关键词：低钠；香猪培根；响应面；氯化钾；氯化钙；L-赖氨酸

中图分类号：TS251.51     文献标识码：A      文章编号：1674-506X（2023）01-0045-0010

Optimization of Low Sodium Complex Salt Formulation for Xiang Pork Bacon by Response Surface Methodology

ZHANG Lei，ZHENG Rongmei，ZHANG Yulong，LI Jiuchang，HU Ping^*

(School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China)

Abstract: In order to develop a low- sodium compound salt processing technology for Xiang pork bacon,the effects of different substitutions of potassium chloride, calcium chloride and L-lysine on sensory scores, textural characteristics and moisture content of Xiang pork bacon were investigated by single- factor experiments using Congjiang Xiang pig as raw material. After the single-factor test,response surface optimization was performed, and the sensory score was used as the response value. The best formulation of low sodium compound salt for bacon was 29% KCl, 9% CaCl2 and 10% L-lysine, and the sensory evaluation score of bacon was 76.1, which was close to the theoretical value of the model, and the sodium content was 42.03% lower than that of the control group. The bacon produced under this condition not only had low sodium ion content, but also had good texture, moderate saltiness, pure taste and good overall quality, which can provide some theoretical reference for the production of low sodium bacon.

Keywords: low sodium; Xiang pork bacon; response surface; potassium chloride; calcium chloride; L-lysine

doi: 10.3969/j.issn.1674-506X.2023.01-007

基金项目：贵州省科技支撑项目（黔科合支撑［2021］004）

作者简介：张磊（1997-），男，硕士研究生。研究方向：食品加工与安全。

*通信作者：胡萍（1970-），女，博士，教授。研究方向：食品营养与安全。

引用格式:张磊,郑荣美,张玉龙,等.响应面法优化低钠香猪培根的复合盐配方[J].食品与发酵科技,2023,59(1):45-54.