In recent years, each big dressing enterprise complies with consumer demand, undertake upgrading to the product, makings of all sorts of soy that reduce salt, sauce hold half of country in supermarket goods shelves already. And as dressing, reduce when the quantity containing salt of the product, how should make sure its gust and character do not produce a change again? Whether can consumer buy sheet for low salt product?
Reduce salt not " make sauce "
Food is not quite fresh sweet, colour and lustre is not quite colourful bright, a lot of families can add a few soy to achieve anticipated course to taste the effect when cooking. Open the door 7 things " tea of fuel sauce vinegar " , soy regards a kitchen as one of necessary important dressing, also become " recessive salt " important assemble ground. And advocate as the country " 3 decrease 3 be good at " the main component of healthy strategy, decreased salt to also get the wide attention of consumer. On the safety of food of the 10th international that just ends and nutrient health congress, the expert expresses, of tall natrium salt photograph initiate to form a harm to the organ such as human body heart and vessels, stomach, 12.6% what know exactly about sth dies entirely according to showing the death that China caused because of tall salt food 2013 is occupied, food industry reduces salt imperative, of be the first to be affected is the salt in dressing.
The reporter understands, as one of traditional flavoring of China, soy is the liquid dressing that uses brew of beans, wheat, bran, basically use at the chromatically that dish tastes and render palatable, thereby the appetite of promotional people. As consumer health dietary consciousness rises ceaselessly, soy industry also changes in actively seek, in " 3 decrease 3 be good at " below policy guiding, ceaseless innovation raises the manufacturing technology of soy to satisfy consumer demand.
Trade data analysis shows, sale dimensions was Chinese soy market about 2018 92 billion yuan, to 2020 market sizing achieves 111 billion yuan, and more and more the health that gets attention product, if reduce salt, without add category of soy product fractionize to also be in constant growth.
Recently, the reporter visits area of Beijing abundant stage the discovery when a few supermarkets and convenience inn, in flavoring area, various soy products are holding the conspicuous position of goods shelves, the price is in 5-30 yuan differ, major product is centered in 10 yuan or so. The soy that is familiar with besides consumer, old smoke, unripe take classification besides, still a lot of product was tagged on label " low salt " " reduce salt " " thin salt " wait for model of written characters. Differ with common soy, the quantity containing salt of this kind of product relatively its are congener the product decreased 13% , 44% , relevant price also is met on the high side a few.
So, these mark have " reduce salt " the product of model of written characters, can you attract consumer to buy?
"When buying soy, I still compared apt to tag the product of low salt. " be in supermarket of warmth of abundant stage area, a lady that is taking the child to shop tells a reporter, "Oneself child is going up elementary school, the nutrition of each respect takes seriously quite in the home, also draw close to low salt, low candy as far as possible on the choice of flavoring. " the young father and mother of soy of as low as active choose and buy salt is different, a senile consumption thinks, of the brand famous spend and family expenses habit is the main factor that affects its choose and buy, but she also holds approve of point of view to decreasing saline soy, "The soy that reduce salt is sure the meeting is more healthy than common soy, the flavour after feeling the soy that reduce salt reduces salinity nevertheless can become weak, can be more put when if itself weighs taste namely, stir-frying? Can be more put when if itself weighs taste namely, stir-frying??
No less than character of these two consumer place, the old person, children group that pays close attention to health all the more, also become low salt dressing to basically consume an object. Li Jin writes down Chen Shu of chief inspector of Chinese business work to tell a reporter, in recent years, accompany standard of living rise and of life concept update, people grows day and day to healthy attention. Salinity decreases in diet absorb make a kind of healthy trend. The soy of thin salt series that rolls out with this brand is exemple, what the product faces is prandial to health the customer that has higher demand to salinity intake especially and cate lover.
How to accomplish do not decrease delicacy
Although dressing is decreasing saline road to went up to had taken a paragraph of run, but facing a few difficult problem as before in the respect such as the research and development of the product. As we have learned, after soy reduces salt, besides gust happening change, the anticorrosive ability of the product also can be reduced considerably, appear easily degenerative problem. In the process that reduce salt, want to make sure product quality is stable already, do not arise bilge gas, long wait for a problem in vain, also want to make sure the gust of the product is not decreased at the same time, the industry innovates ceaselessly on the road of research and development of the product.
Where to understand these products that reduce salt to be like control " salt is worth " on the foundation, do not reduce little effect, the reporter interviewed the controller of research and development of a few leading enterprises inside the industry. When Li Jin writes down controller of research and development to accept a reporter to interview, express, its product basically chooses through raw material and deserve to compare, ensure gust material creates scale appropriate, reduce a circumstance to fall considerably in salinity, little taste is outstanding still. Ferment through control technology, ensure gust material is generated effectively, implementation decreases salt not to decrease delicacy (gust) the effect. And fall method of control of saline product expiration period basically passes a product to heat up coal tub outfit, asepsis canister outfit, actor to choose packet of material and activity of the means that pack, water to control the means implementation such as technical application.
The staff member introduces to the reporter related glad and company, its product basically is to apply theory and the method such as science and technology of contemporary biology technology, food and barrier factor to research a technology, implementation does not add antiseptic, decrease salt not to decrease delicacy. Adopt 10 thousand form clean production technology and barrier technology, reduce soy the possibility of microbial pollution, promote soy from anticorrosive ability, implementation decreases saline soy product to be below the requirement that does not add antiseptic, do not appear inside the expiration period degenerative problem.
The expert inside course of study thinks, it is control ferments no matter technology or it is to use the more professional means that pack, decrease the implementation of saline target, still need to be participated in with all possible means, include the consumer besides the enterprise and relevant section.
"Accuse salt " imperative
The reporter understands, in March the bottom holds " Chinese food industry reduces saline guide " on practice seminar, with of all kinds 2016 pack food sodium content to distributing beforehand now besides for fiducial, grading carries out the goal that reduces salt to had put forward. " guideline " express, strive for 2025, distributinging whole of content of sodium of food of of all kinds treatment is reduced 10% ; To of all kinds 2030 treatment food sodium content distributings continue to move 10% .
Look in glad and relevant staff member, our country dweller the salt of 80% originates cooking, soy regards people as the indispensable dressing in daily cooking, the soy that reduce salt makes people reduces salt to absorb below the premise that holds traditional cooking convention, increase gradually to the pursuit of low salt food as people, the demand of the soy that reduce salt can be added gradually much, promotion decreases saline soy, also accord with what the country advocates to accuse saline food concept, lower dweller salt intake, reduce the happening of the chronic such as hypertension, have active social meaning and economic sense.
"We can see the sauce of this kind of low salt that has a lot of on market now, still have sauce of a few children, what how follow the healthy consciousness of consumer and health is firm need a butt joint, and in whole and coessential they are formed in changing this kind of higher market to compete advantage of poor dissimilation product, it is the issue that the enterprise needs to consider. It is the issue that the enterprise needs to consider..
Bitter fleabane of Zhu Dan of analyst of Chinese food industry expresses to the reporter, prospective enterprise decreases saline product to want to follow 3 principles in research and development, it is too big change is done not have in mouthfeel, or mouthfeel more below the circumstance of actor, carry out reduce salt, delimit between the 2 acknowledge that are the acknowledge in whole brand and consumer good number, 3 it is to decreasing the canal of saline effect and cost to accuse between should find place of a balance. He thinks, also should be to a lot of enterprises are in this one to send force continuously, a way with undertake a of research one is called development and innovation very important. "It is under the ceaseless progress of whole science and technology, this kind product should for the meeting is better and better. This kind product should for the meeting is better and better..
Article origin " consume daily "
