摘要
介绍了甜菊糖甙的分子结构和物理化学性质,详细说明了其功能与特点;作为市场上一种天然的低热量甜味剂,甜菊糖甙在食品饮料工业有巨大的优势,应该得到广泛的推广和应用;并通过应用实例说明甜菊糖甙在食品饮料中的用量。
The molecular structure and physicochemical properties of stevia are introduced, and its functions and characteristics elaborated. As a natural low-caloric sweetener in the market, stevia should be widely used in the food and beverage industries due to its great advantages. The dosages of stevia in food and beverages were described through practical examples of use.
出处
《饮料工业》
2010年第3期38-40,共3页
Beverage Industry
关键词
甜菊糖甙
食品饮料工业
天然甜味剂
应用优势
stevia
food and beverage industries
natural sweetener
advantage in use
