酸奶发酵中以甜菊糖甙代替蔗糖初探

Study on Replacement of Cane Sugar by Stevioside in Sour Milk Fermentation

本课题摸索出以低热值高甜度的天然甜味剂──甜菊糖甙代替酸奶中传统甜味剂蔗糖的大部分后的最佳发酵工艺。得到其品质、外观均不受影响，且风味更佳、发酵时间更短的甜菊糖甙酸奶。

This paper reports the use of stevioside to replace cane sugar in sour milkfermentation. Under the best condition,not only the extemal appearenee of the plDduct issimilar to the traditional sour milk and flavour even better, but also the fermentaion cycle canbe shorten.