不同类别甜味剂添加量对番茄汁风味的影响

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原文链接

NETL
NSTL
万方数据
维普

中文摘要：以新疆特色加工番茄为原料,感官评价为评价指标,通过单因素试验、正交试验确定几种市面上常见甜味剂在番茄汁中的最佳添加量,并对产品进行理化指标检测.结果表明,以白砂糖为甜味剂,其最适添加量为 5%;以浓缩果汁为甜味剂,浓缩苹果清汁和浓缩香梨清汁添加比例 5∶5,最适添加量各为 5%;以几种常见的天然甜味剂为甜味剂,其中以木糖醇 2.0%、罗汉果苷 0.008%、甜菊糖苷 0.008%组合及赤藓糖醇 2.0%、甘草酸钾 0.010%、甜菊糖苷 0.006%组合两种复合添加量最适宜.

外文标题：Effect of Different Kinds of Sweeteners on the Flavor of Tomato Juice

外文摘要：With the processing tomato with Xinjiang characteristics as raw material and sensory evaluation as evaluation index,the optimal addition amount of several common sweeteners in tomato juice was determined by single factor test and orthogonal test.The results showed that the optimal amount of white granulated sugar was 5%.With concentrated fruit juice as sweetener,the ratio of concentrated apple juice and concentrated pear juice was 5∶5,and the optimal dosage was 5%respectively.Using several common natural sweeteners as sweeteners,the two most suitable solutions are 2.0%xylitol,0.008%mogroside,0.008%stevioside,2.0%erythritol,0.010%liquorice potassium and 0.006%stevioside,and 2.0%xylitol,0.008%mogroside,0.006%stevioside.

外文关键词：

tomato juicesweetenersingle factororthogonal testprocessing

作者：

郑念念、夏雪杰、刘江娜、张爱萍、张西英

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作者单位：

新疆生产建设兵团第六师农业科学研究所,新疆五家渠 831300

关键词：

番茄汁甜味剂单因素正交试验加工

出版年：

2024

DOI：