Abstract: The effect of various sweeteners on the quality of flavored milk was studied to determine optimal sweetener blend for flavored milk. Further, the formulation of non-sugar flavor milk was optimized. The results showed that the optimal sweetener blend was formulated from 25% sucralose, 25% neotame and 50% aspartame. The optimal formula for non-sugar flavor milk was 0.2% stabilizer, 0.6% walnut powder, 100% sucrose substitution. The developed non-sugar flavored milk presented no substantial difference in sensory quality compared to ordinary flavored milk.

Key words: flavored milk；sugar；sweetener

摘要： 研究不同甜味剂对调味乳质量的影响,在此基础上确定甜味剂的配比并进一步研究无蔗糖调味乳的配方。结果表明：甜味剂配比为三氯蔗糖25%、纽甜25%、阿斯巴甜50%;调味乳的最优配方组合为稳定剂0.2%、核桃粉0.6%、蔗糖替代比100%。比较无蔗糖调味乳和普通调味乳的感官品质,无实质性差异。

关键词: 调味乳; 蔗糖; 甜味剂