【調味劑(ji)】調味劑(ji)有(you)哪些 食品(pin)常見調味劑(ji)

咸味劑

咸味劑(ji)主要(yao)是氯化(hua)(hua)鈉（食鹽），它對調節體(ti)液酸(suan)堿平衡(heng)(heng)，保持細胞和血液間滲透壓平衡(heng)(heng)，刺激(ji)唾液分泌，參與胃酸(suan)形(xing)成，促進消化(hua)(hua)酶活(huo)動均有重要(yao)作(zuo)用。

甜味劑

甜味劑(Sweeteners)是指(zhi)賦予食品或(huo)飼料以甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)的食物添(tian)加劑(ji)(ji)。世界(jie)上使用的甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)很(hen)多，有(you)幾種(zhong)不同(tong)的分類(lei)方法：按(an)其(qi)(qi)(qi)來源(yuan)可分為天(tian)然(ran)甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)和(he)人工合成(cheng)甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)；按(an)其(qi)(qi)(qi)營(ying)(ying)養價值(zhi)分為營(ying)(ying)養性甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)和(he)非(fei)營(ying)(ying)養性甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)；按(an)其(qi)(qi)(qi)化學(xue)結構和(he)性質分為糖(tang)(tang)類(lei)和(he)非(fei)糖(tang)(tang)類(lei)甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)。糖(tang)(tang)醇(chun)類(lei)甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)多由(you)人工合成(cheng)，其(qi)(qi)(qi)甜(tian)(tian)(tian)(tian)(tian)(tian)度與(yu)蔗糖(tang)(tang)差不多。因其(qi)(qi)(qi)熱值(zhi)較低，或(huo)因其(qi)(qi)(qi)與(yu)葡(pu)萄糖(tang)(tang)有(you)不同(tong)的代謝過程，尚可有(you)某些特殊(shu)的用途。非(fei)糖(tang)(tang)類(lei)甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)甜(tian)(tian)(tian)(tian)(tian)(tian)度很(hen)高(gao)，用量少，熱值(zhi)很(hen)小，多不參與(yu)代謝過程。常稱(cheng)為非(fei)營(ying)(ying)養性或(huo)低熱值(zhi)甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)，稱(cheng)高(gao)甜(tian)(tian)(tian)(tian)(tian)(tian)度甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)，是甜(tian)(tian)(tian)(tian)(tian)(tian)味(wei)(wei)(wei)(wei)(wei)劑(ji)(ji)的重要品種(zhong)。

鮮味劑

主要是指增強食品風味的物質，例如味精（谷氨酸鈉）是目前應用最廣的鮮味劑。現在市場上出售的味精有兩種：一種呈結晶狀，含100%谷氨酸鈉鹽，另一(yi)種是粉狀的(de)，含80%谷(gu)氨酸鈉鹽(yan)。實踐證明，如果(guo)用(yong)谷(gu)氨酸鈉與5－肌苷酸以5：1至20：1比例(li)混合，谷氨酸(suan)鈉的鮮味(wei)可增加6倍(bei)。味精有特殊(shu)鮮味，但在高溫下（超(chao)過120℃）長時間加(jia)(jia)熱(re)會分解生成(cheng)有毒的(de)焦(jiao)谷氨(an)酸鈉，所(suo)以在烹調(diao)中，不(bu)宜長時間加(jia)(jia)熱(re)。此外，味精不(bu)是營養品(pin)，僅作調(diao)味劑，不(bu)能當滋(zi)補品(pin)使用。

酸味劑

是以賦予食品酸味為主要目的的化學添加劑。酸味給味覺以爽快的刺激，能增進食欲，另外酸還具有一定的防腐作用，又有助于鈣、磷等營養的消化吸收。酸味劑主要有檸檬酸、酒石酸、蘋果酸、乳酸、醋酸等。其中檸檬酸在所有的有機酸中酸味最緩和可口，它廣泛應用于各種汽水、飲料、果汁、水果罐頭、蔬菜罐頭等。