摘要
研究了新型甜味剂D-塔格糖在搅拌型酸奶中的应用。通过质构分析和喜好排序法,确定了D-塔格糖在搅拌型酸奶中的最佳使用量,同时研究了D-塔格糖在酸奶货架期内的含量变化。实验结果表明,添加3%的D-塔格糖和3%的蔗糖的酸奶比只添加6%蔗糖的酸奶稠度、黏度都有所增加,口感更为醇厚,更受消费者喜好。D-塔格糖在酸奶货架期内含量有所增加,有利于产品功能性。
The application of new sweetener D - tagatose in stirred yogurt was Studied. The most appropriate amount of D - tagatose in stirred yoghurt has been confirmed through Texture analysis and preferences sorting method. The content changes of D - tagatose in the shelf life of yogurt has also been studied. The results showed that compared with with 6% sucrose, the consistency and viscosity of yogurt which has 3% D - tagatose and 3% sucrose are both higher, and the taste is better. D - tagatose content is increased during the yogurt shelf life, which benefits the products＇ functionality.
出处
《中国食品添加剂》
CAS
北大核心
2014年第5期143-147,共5页
China Food Additives
基金
国家863计划(2011AA02A213)
关键词
D-塔格糖
酸奶
质构分析
喜好排序
D - tagatose
yogurt
texture analysis
preferences sorting
