无糖山楂饮料的研制  

Study on beverage of the diabetic

作　　者：郭雪霞[1] 房淑珍[1] 田健[2] 袁丽[1] 牟建楼[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001 [2]中国农业科学院生物技术研究所,北京100081

出　　处：《中国食品添加剂》2006年第1期99-102,79,共5页China Food Additives

摘　　要：本试验以山楂为原料,对果汁的关键工艺技术及最适甜味剂配比进行了研究。结果表明,山楂饮料浸提的最佳工艺为:山楂水为1∶6,加热温度8590℃,时间30min、浸渍3h;最适甜味剂配比为:木糖醇5%,蛋白糖0.6‰,甜蜜素0.0‰,安赛蜜0.12‰。其制品糖酸适口、风味浓郁、营养丰富。而总糖含量仅为2%,对糖尿病人的血糖几乎无影响。Using the hawthorn as majority material, the critical technique and the optimal sweetener formula of the beverage were studied. The results indicated that the optimal technique of distilling of hawthorn beverage was hawthorn ： water = 1 ： 6, heated under 85- 90℃ for 30min and infused for 3 hours ; the optimal sweetener formula compound of the beverage was determined as follows： xylitol 5 % , aspartame 0. 6‰, sodium cyclamate 0%, acesulfame potassium 0. 12‰, The product was tasteful and nutritious, but the percent of total sugar is only 2%, it has no effect on the blood sugar of the diabetic.

关 键 词：糖尿病 山楂 饮料 甜味剂 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]