摘要
我国甜菊甙的产量逐趋增大,其在食品方面的应用也日渐广泛.但甜菊甙的味质与传统甜味料蔗糖相差甚远,甜菊甙入口后甜味出现晚,而且后味很长,常甜中挟苦,显得不够爽净,若甜菊甙产品纯度较低,杂质较多时则甜菊甙之前味和后味均会出现怪苦味,令人难以接受.因此。
The taste properties of stevioside and the blending of it with other food additives for the improvement of the taste were discussed
出处
《食品与机械》
CSCD
1994年第5期26-27,共2页
Food and Machinery
