摘要
研究甜菊糖苷、赤藓糖醇、罗汉果提取物50%苷V的甜味特点曲线。根据Box-Behnken响应面设计,确定复配甜味剂替代30%白砂糖的最优比例,即罗汉果提取物50%苷V添加量0.07%、赤藓糖醇添加量14.00%、甜菊糖苷添加量0.03%。将其应用于红烧调味酱中,结果发现该复配甜味剂可降低40%的白砂糖添加量。该最佳复配甜味剂替代红烧调味酱中40%的蔗糖时,可在“低糖”的同时,使其制得的红烧调味酱口感接近添加白砂糖的红烧调味酱口感。
The sweetness characteristic curve of stevioside,erythritol and 50%glycoside V of Mogorside was studied.According to the Box-Behnken response surface design,the optimal ratio of compound sweeteners to replace 30%white granulated sugar was determined to be 50%glycoside V 0.07%,erythritol supplemental 14.00%and stevia glycoside supplemental 0.03%.Applied to braised sauce,it was found that the compound sweetener could reduce the amount of white sugar added by 40%.When the optimal combination of sweetener replaces 40%sucrose in braised sauce,it could make the braised sauce taste close to the taste of braised sauce with white granulated sugar while“low sugar”.
作者
潘佳慧
胡君景
刘晓成
吕南
逯泽宇
苏力特
PAN Jiahui;HU Junjing;LIU Xiaocheng;LÜNan;LU Zeyu;SU Lite(Inner Mongolia Prairie&Red Sun Food Stock Co.,Ltd.,Hohhot 010000)
出处
《食品工业》
CAS
2024年第2期16-21,共6页
The Food Industry
基金
内蒙古自治区“草原英才”工程资助项目。
关键词
红烧调味酱
响应面设计
甜味剂
理化指标
感官评价
braised sauce
response surface optimization
sweetener
physicochemical index
sensory evaluation
