代糖对奶茶口感的影响与对比分析

Effect and Comparative Analysis of Sugar Substitute on the Taste of Milk Tea

本文通过测试对比市售奶茶的含糖总量,并使用添加具有代表性代糖(甜菊糖苷、赤藓糖醇)的无糖奶茶和添加同样甜度蔗糖的奶茶直面消费者进行双盲实验,分别从甜度、不良风味、甜感喜好度、整体口感方面进行感官评价对比分析。结果表明,市场上主流品牌奶茶大多数含糖量超过5.0 g/100 g;使用甜菊糖苷、赤藓糖醇作为甜味剂的奶茶相较于蔗糖作为甜味剂的奶茶,前者因其“零”糖量和良好的甜度、风味、甜感、口感大受消费者喜评。

In this paper,the total sugar content of commercially available milk teas was tested and compared,and a double-blind experiment was conducted directly to consumers by adding sugar-free milk tea with representative sugar substitutes(steviol glycosides,erythritol)and milk tea with the same sweetness of sucrose.Sensory evaluation and comparative analysis were carried out from the aspects of sweetness,unpleasant flavor,sweetness preference,and overall taste.The results show that most of the mainstream brand milk teas on the market contain more than 5.0 g/100 g of sugar;compared with milk tea with sucrose as sweetener,milk tea with stevioside and erythritol as sweeteners,the former is highly praised by consumers because of its“zero”sugar content and good sweetness,flavor,sweetness and taste.