甜菜糖不良风味分析评价及控制策略

Analysis and Control Strategies of Off-aromas in Beet Sugar

作为传统的两大食糖产品之一,甜菜糖与甘蔗糖的成分几乎无异,微量的成分差异主要是水分、灰分、色素和一些痕量组分。这些痕量组分的存在会使甜菜糖普遍带有一些不良风味,在实际使用尤其是大宗食品工业客户应用过程中会造成不愉悦的感官体验,严重制约着甜菜糖业的发展,甜菜糖的不良风味主要由多种痕量的挥发性组分组成,其成分及形成机理复杂。本文系统地总结了国内外相关研究,对甜菜糖不良风味的组成成分、分析评价方法、形成机理及其控制策略进行讨论和分析,为食糖生产及应用的相关企业全面了解甜菜糖不良风味问题,制定有效抑制方案提供方向性指导。

As the primary sources of sucrose,sugars from beet and cane are nearly chemically identical except some minor chemical components,which may consist of water,ash content,pigments and trace compounds.Although all the physical and chemical indexes meet the requirements,off-aromas composed by some trace volatile compounds in the refined white beet sugar may cause the unpleasant feelings of the users of beverage,bakery or candy,etc.These suspicious concerns of manufacturers may significantly decrease the usage of beet sugar in these food industries,resulting in the bottleneck of the commercial application of beet sugar.The off- aromas of beet sugar are complex in composition,and the mechanism of formation remains unclear.The author searched the domestic and foreign literatures to explore the off- aromas compositions and their possible forming paths,investigate the influencing factors,and retrieve the relative solutions for the controlling methods.This paper provides a more comprehensive understanding and feasible strategies to control off-aroma in beet sugar for the customers and their upstream suppliers.