摘要
本文将新型水溶性膳食纤维——聚葡萄糖与AK糖联用于代替蔗糖,应用到蛋糕和橙汁饮料中,分析了其质构、口感和减热量的效果。结果表明,聚葡萄糖与AK糖联用代替蔗糖,不仅没有影响到蛋糕和橙汁饮料原有的质构、口感风味等质量指标,而且大大降低了产品的蔗糖含量和热量。
In this article, polydextrose, which is a new type of water-soluble dietary fiber, was applied replace sucrose in cake and orange juice, together with Acesulfame-K, and their texture, flavor and effect of calories reduced were analyzed. The results showed that using polydextrose combined with AK instead of sucrose, not only did not affect the original texture, flavor and other taste quality indicators cake and orange juice, but also can reduce the sucrose content and calorific value in food
出处
《江西食品工业》
2009年第4期38-40,共3页
Jiangxi Food Industry
关键词
聚葡萄糖
低热量
蛋糕和橙汁饮料
polydextrose, low calorific value, cake and juice beverage to
