甜味剂复配及其在红烧调味酱中的应用
Compound Sweetener and Its Application in Braised Sauce
潘佳慧 1胡君景 1刘晓成 1吕南 1逯泽宇 1苏力特1
作者信息
- 1. 内蒙古草原红太阳食品股份有限公司(呼和浩特 010000)
- 折叠
摘要
研究甜菊糖苷、赤藓糖醇、罗汉果提取物50％苷V的甜味特点曲线.根据Box-Behnken响应面设计,确定复配甜味剂替代30％白砂糖的最优比例,即罗汉果提取物50％苷V添加量0.07％、赤藓糖醇添加量14.00％、甜菊糖苷添加量0.03％.将其应用于红烧调味酱中,结果发现该复配甜味剂可降低40％的白砂糖添加量.该最佳复配甜味剂替代红烧调味酱中40％的蔗糖时,可在"低糖"的同时,使其制得的红烧调味酱口感接近添加白砂糖的红烧调味酱口感.
Abstract
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".
关键词
红烧调味酱/响应面设计/甜味剂/理化指标/感官评价Key words
braised sauce/response surface optimization/sweetener/physicochemical index/sensory evaluation引用本文复制引用
出版年
2024
NETL
NSTL
万方数据