摘要
使用安赛蜜(AK糖)和蔗糖素复配,替代饮料中使用的蔗糖,使饮料低糖化,同时降低生产成本,使用量分别为0.004 0%和0.004 5%时甜感效果好;利用柠檬酸和苹果酸调节糖酸比,使用量分别为0.14%和0.10%时,可使甜味剂的不良甜味降到最低。通过几种常用胶体同大豆多糖复配的实验,表明耐酸型CMC-Na和阿拉伯胶可以协助大豆多糖稳定乳中蛋白,离心沉淀量最少,这2种胶体可以同大豆多糖复配作为调酸型乳味饮料的稳定剂。
The compound of acesulfame and sucralose was used to substitute the sugar added in beverages, while decrease the costs of production. As the amount of acesulfame and sucralose were 0.004 0 % and 0.004 5 %, respectively, the sweet sense was more suitable. Citric acid and malic acid were used to regulating the glucose acid ratio. As the amount of citric acid and malic acid were 0.14 % and 0.10 %, respectively, it could minimize the unsuitable sweet of the sweetener. By compounding several commonly used colloids with soy polysaccharide, experiments indicated that acid-resisting CMC-Na and arabinose could assist soy polysaccharide to stabilize milk protein; and centrifugal precipitation amount was the least, so that this compound could be used as the acid- based milk beverages＇ stabilizer
出处
《食品研究与开发》
CAS
北大核心
2012年第1期91-94,共4页
Food Research and Development
关键词
低糖
甜味剂复配
稳定性
：low sugar
sweetener blending
stability
