三氯蔗糖在青梅果酒中的应用  

Application of the sucralose in green plum liquor

作　　者：梁莹 崔炳群[1] 蒋启国[1] 张素娟[1] 

机构地区：[1]广东省食品工业研究所,广东省食品工业公共实验室,广州510308

出　　处：《中国食品添加剂》2008年第6期123-126,共4页China Food Additives

摘　　要：青梅果酒属于低度酒,口感清爽,有良好的保健功能。本研究以新鲜青梅和优质米酒为原料,并以三氯蔗糖、阿斯巴甜、纽甜等3种单体高倍甜味剂替代部分蔗糖来生产青梅果酒。通过感官测评确定添加蔗糖4%,三氯蔗糖0.01%能明显改善青梅酒的适口性;其中青梅酒的酒精度为13°,糖度为10°,总酸为8g/L。同时将添加不同甜味剂的青梅酒分别于45℃水浴中处理后用高效液项色谱法测定甜味剂的残留量,可发现三氯蔗糖的稳定性明显优于纽甜和阿斯巴甜。The green plum wine is mellow in taste and beneficial to health. In this study, green plum and rice wine used as raw materials, sugar has been partially replaced by three individual high-intensity sweeteners including sucralose, aspartame and neotame. Through the sensory tests, it is proved that adding 4% sugar and 0. 01% sucralose could drastically improve the palatability of the wine. The alcohol and sugar contents are 13°and 10°, respectively. The total acid content is 8g/L. Sucralose is more stable than other sweeteners by HPLC analysis on the sweetens residual amount at 45℃.

关 键 词：三氯蔗糖 配制酒 感官测评 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]