摘要
探讨了新型甜味剂纽甜在蛋糕中的应用。在制作工艺相同的情况下,采用不同的感官实验方法分别对全蔗糖产品、纽甜部分替代蔗糖产品、全纽甜产品进行了感官对比实验,并应用质构仪对产品进行质构分析,寻求纽甜与蔗糖使用的最佳配比。结果发现,纽甜替代蔗糖的比例为20%时可取得较好的感官效果,并进行了产品配方的改良实验,使产品的感官质量达到最佳。
The application of Neotame in cakes was studied. Use different sensory analysis methods to compare products of full sugar, partial substitution for sugar by Neotame, and full Neotame under the same processing condition and take advantage of texture analyzer to analyze their textures, aiming to find the optimum ratio of Neotame and sugar. The results indicated that when the proportion of substitution of Neotame for sugar was 20 %, the sensory effects were relatively good. In addition, the experiment of improvements of product recipes was conducted, achieving the optimum sensory quality.
出处
《食品研究与开发》
CAS
北大核心
2013年第15期134-136,共3页
Food Research and Development
基金
广东高校科技成果转化项目(cgzhzd0805)
广东省重大科技专项(2010A080403001)
关键词
蛋糕
纽甜
应用
cakes
Neotame
application
