乳业科学与技术 ›› 2012, Vol. 35 ›› Issue (3): 14-16.DOI: 10.15922/j.cnki.jdst.2012.03.004
• 加工工艺 • 上一篇 下一篇
张伟丽
出版日期:
发布日期:
ZHANG Wei-li
Published:
Online:
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
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
中图分类号:
TS252.7
张伟丽. 无蔗糖调味乳工艺优化[J]. 乳业科学与技术, 2012, 35(3): 14-16.
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