摘要
以蔗糖酯和菊粉混合物代替部分油脂,以甜菊糖和赤藓糖醇混合物代替部分白砂糖,以降低曲奇本身的油脂量和糖量。研究结果表明,当面粉100 g,白砂糖15 g,黄油48 g,油脂替代物12 g,蔗糖替代物7 g,得到的曲奇饼干质量最佳,口感和风味与传统曲奇接近,其中油脂替代物中菊粉和蔗糖酯的混合物比例为4∶6,蔗糖替代物中甜菊糖和赤藓糖醇的混合物比例为1∶30。
In this paper,using the mixture of sucrose ester and inulin to replace part of fat, stevioside and erythritol to replace part of sugar, in order to reduce the amount of fat and sugar in the cookies. The results show： it will get the best quality of cookies when 100 g flour adding 15 g sugar,48 g butter,12 g fat substitutes,Tg sucrose substitutes,the taste and flavor of cookies are close to the traditional one. The ratio of the inulin and sucrose ester is 4 ： 6 in the fat substitutes, the ratio of stevioside and erythritol is 1 ： 30 in the sucrose substitutes.
出处
《食品工程》
2016年第1期50-55,共6页
Food Engineering
关键词
低脂低糖
油脂替代物
蔗糖替代物
曲奇饼
low-fat and low-sugar
fat substitutes
sugar substitutes
cookies
