采用混料设计优化保健型餐桌代糖的配方研究

Optimization of the Formula of Healthy Sugar Substitute using Mixture Design

以感官指标为主要评价指标,采用混料设计法优化以三氯蔗糖为主甜味剂,葡萄糖、木糖醇、麦芽糊精为主要填充料的保健型复合餐桌代糖的配方。最佳配方为:葡萄糖的添加水平为21.3%、木糖醇为23.3%、麦芽糊精为55.4%。感观评价得分为4.66。

In this paper, sensory evaluation was used for optimiazation of formula of a healthy sugar substitute by mixture design model. The best formula was determined as： glucose （21.3%）, xylitol （23.3%）, maltodextrin （55.4%）. The sensory sore was 4.66.