抗性糊精低糖饮料的复配优化

Preparation of Resistant Dextrin Low-sugar Beverage

研究一种抗性糊精低糖饮料的制备工艺和优化配方,通过单因素试验与正交优化试验,确定饮料的最佳配方为柠檬汁质量分数35%,抗性糊精添加量12%,果胶添加量0.12%,三氯蔗糖添加量0.004%。在此条件下制得的产品感官指标、理化指标、微生物指标均符合国家标准。

The aim was to study on the processing technology and recipe optimization of a resistant dextrin low-sugar drinks.The optimum formula and processing technology of the beverage was determined by single factor test and orthogonal experiment.The optimum formula of the beverage was lemon juice 35%, resistant dextrin 1 2%, pectin 0 .1 2%, sucralose 0.004%. Sensoryindicators, physical and chemical indicators and microbial indicators were in line with national standards.