罗汉果提取物在酸奶饮品中的应用

Application of lo-han-kuo extract in yoghurt beverage

首先使用量值估算法对罗汉果提取物的相对甜度进行测定并拟合甜度曲线,其次采用喜好度排序法得出酸奶最佳酸甜比,最后通过喜好度评估研究罗汉果替代蔗糖的效果。通过研究得到罗汉果提取物的相对甜度曲线S=44. 702w^(0. 562 9)(S为甜味强度,w为甜味剂质量分数),相关系数大于0. 99;在pH 4. 0条件下,酸奶饮品最佳的甜度为10%;罗汉果提取物在50%蔗糖替代比例时感官得分80分以上,具有较佳的口感,本研究对今后罗汉果在乳品中的应用具有一定的参考意义。

First, the sweetness of lo.han.kuo extract in different concentrations was determined bymagnitude estimation method and its sweetness curve was fitted. Then we used rank sensory method toidentify the the optimum acidity; and lo.han.kuo extract to replace sucrose in yoghurt beverage,withdifferent replacement ratio, with preference as criterion.The sweetness curve was S = 44. 702w0. 562 9（S issweetness and w is sweetener.s concentration） with a correlation coefficient above 0. 90. The optimalsweeter concentration in yoghurt beverages was 10% at pH 4. 0; the maximum replacement ratio ofsucrose was 50%, resulting in sample of more than 80 points in sensory evaluation.Our findings suggestthe application of lo.han.kuo extract as sweetener in dairy products.