Compound Sweetener and Its Application in Braised Sauce
The sweetness characteristic curve of stevioside,erythritol and 50％glycoside V of Mogorside was studied.According to the Box-Behnken response surface design,the optimal ratio of compound sweeteners to replace 30％white granulated sugar was determined to be 50％glycoside V 0.07％,erythritol supplemental 14.00％and stevia glycoside supplemental 0.03％.Applied to braised sauce,it was found that the compound sweetener could reduce the amount of white sugar added by 40％.When the optimal combination of sweetener replaces 40％sucrose in braised sauce,it could make the braised sauce taste close to the taste of braised sauce with white granulated sugar while"low sugar".
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