摘要
以甜菊糖代替部分蔗糖来生产凝固型酸奶。通过对酸奶的感官评定和用质构仪对酸奶的物性测定的结果作为指标,以确定甜菊糖最佳添加量。实验表明：用甜菊糖取代了30%~50%的蔗糖,所制得的酸奶颜色均一、组织细腻、酸甜爽口并具有甜菊糖特有香味且低热量。
In this experiment, replacing sucrose with parts of the stevia to product yoghurt. Through the sensory evaluation of yogurt and the use of texture measurement properties of yogurt as the result of index instrument, Used to determine the optimum amount of stevia. The experiment show that：stevia insteadof 30%-50%su-crose, prepared yogurt uniform color, fine texture, sweet and sour taste and has the stevia sugar peculiar smell and low in calories.
出处
《食品研究与开发》
CAS
北大核心
2016年第10期58-62,共5页
Food Research and Development
