摘要
本文分析了褐色乳酸菌饮料的现状及发展趋势,提出无蔗糖褐色乳酸菌饮料加工工艺研究的必要性。试验发现,以木糖醇、AK糖以及三氯蔗糖复配替代蔗糖甜味剂的最佳组合为木糖醇2.2%、AK糖0.032%、三氯蔗糖0.014%,在该最佳组合下的复配甜味剂在甜度和口感上与蔗糖甜味剂相当。此外,在褐变时间1.5 h,果胶用量为3.5 g·L-1,均质压力为30 MPa的工艺条件下,产品的稳定性最优。
This paper analyzes the current situation and development trend of brown lactic acid bacteria beverages,and puts forward the necessity of research on the processing technology of sucrose-free brown lactic acid bacteria beverages.Through experimental,it is found that the optimal combination of xylitol,acesulfame and sucralose to replace sucralose is xylitol 2.2%,acesulfame 0.032%,sucralose 0.014%.The compound sweetener under this optimal combination is comparable to the sucrose sweetener in terms of sweetness and taste.In addition,under the conditions of browning time of 1.5 h,pectin dosage of 3.5 g·L-1,and homogenization pressure of 30 MPa,the stability of the product is the best.
作者
陶一荻
TAO Yidi(Shanghai The Product Makers Co.,Ltd.,Shanghai 201900,China)
出处
《现代食品》
2022年第11期42-44,62,共4页
Modern Food
关键词
无蔗糖褐色乳酸菌饮料
甜味剂
稳定性
sucrose-free brown lactic acid bacteria beverage
sweeteners
stability
