无糖年糕的加工技术及麦芽糖醇在无糖年糕中的应用

Processing Technology of Sugar-free Cake and Study on Application of Maltitol in Sugar-free Food

阐述了无糖年糕的加工工艺和功能性甜味剂麦芽糖醇的生理特性，以及麦芽糖醇在食品工业中的应用现状，并对使用前景进行展望。

The processing technology of sugar-free cakes and the physiological features of maltitol was analyzed, then the application of maltitol in food industry were mainly introduced, and application prospects w ere briefly outlined.