摘要
甜菊苷作为一种纯天然甜味剂,具有高甜度、低热量、安全稳定等特点。本文通过感官评价法,确定甜菊苷的相对甜度约为精制砂糖甜的200倍。并利用其替代精制砂糖制作了含有甜菊苷的曲奇饼干、吐司面包和凝固性酸奶,对其进行感官评价,结果表明:添加甜菊苷的样品甜味纯正、残留时间长,且甜而不腻。此外,175℃下,焙烤15 min制成的甜菊苷曲奇饼干口感更加松软,质构仪分析结果显示,其硬度仅为338 g,优于对照品1361 g。添加甜菊苷的吐司面包外表金黄且色泽均匀,而甜菊苷抑制酵母菌活性致使面团发酵时间较长。添加甜菊苷的凝固型酸奶组织均匀、细腻,产品呈现奶白色。
Stevioside,as a kind of pure natural sweetener,has the characteristics of high sweetness,low calorie,safety and stability.In this article,the method of sensory evaluation was used to determine the relative sweetness of stevioside,which was about 200 times of the refined sugar.Furthermore,the effects of stevioside on its qualities applying in cookies,toast and set yogurt replacing sucrose were evaluated.The results showed that the samples with stevioside had pure sweetness,long retention time and no greasy sweetness.In addition,the cookies with stevioside,baked for 15 min at 175℃,were more soft,and the hardness by texture analyzer was only 338 g,which was superior to the control product of 1361 g.The toast with stevioside had attractive golden and more uniform surface color.Whereas,the inhibitory activity of stevioside against yeast resulted in the longer fermentation time of dough.The set yogurt of stevioside had uniform and delicate tissue with milky white.
作者
刘从军
陈叶
Liu Congjun;Chen Ye(College of Chemical Food of Zhengzhou University of Technology,Zhengzhou 450044,China)
出处
《现代食品》
2020年第15期101-105,共5页
Modern Food
基金
河南省高等学校重点科研项目“新型杂环骈异斯特维醇衍生物的合成、抗肿瘤活性及QSAR研究”(编号:20B350009)。
