低盐发酵火锅蘸料的研制及其品质特性研究

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中图分类号：TS264.9 文献标志码：A

DOI：10.3969/j.issn.1000-9973.2025.11.002

文章编号：1000-9973（2025）11-0009-07

Abstract： Hot pot dipping seasoning is an essential seasoning for people to eat hot pot and cook. However， the salt content is as high as 2440mg/100g ， so it is urgent to develop low-salt hot pot dipping seasoning products. This study aims to develop low-salt fermented hot pot dipping seasoning using probiotics， and to study the effects of fermentation conditions on the quality characteristics of hot pot dipping seasoning，soas to improve its flavor and quality.The results show that the addition amount of fermentation agent，fermentation temperature and fermentation time al significantly afect the flavor and quality of hot pot dipping seasoning. Within a certain range，fermentation conditions could enhance the sensory characteristics of hot pot dipping seasoning，enrich the odor composition of hot pot dipping seasoning， and improve the flavor and quality of hot pot dipping seasoning. When the addition amount of fermentation agent is 5% ，the fermentation temperature is 28°C and the fermentation time is 12h ，the comprehensive quality of hot pot dipping seasoning is good. The aroma substances of fermented hot pot dipping seasoning are mainly aromatic substances，nitrogen oxides， ammonia， alkanes，organic sulfides and terpenes，among which，nitrogen oxides are the characteristic flavor substances of low-salt fermented hot pot dipping seasoning，the salt content is low，and the content of amino acid nitrogen is three times that of the unfermented group，which has a certain probiotic potential and provides a theoretical basis for the development and application of functional seasoning sauce products.

Key words： low salt； hot pot dipping seasoning; fermentation; electronic nose； nutrient

随着人们生活水平的提高，火锅作为一种中国特色美食受到广大消费者的喜爱，火锅蘸料也随之成为人们吃火锅时必不可少的调味品。（剩余10947字）