高倍甜昧剂在调味品中的应用  

Application of high intensity sweeteners in condiments

作　　者：梁莹 崔炳群[1] 程航[1] 郑旭钊[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,广东广州510308

出　　处：《中国酿造》2009年第12期75-78,共4页China Brewing

摘　　要：我国是调味品消费大国,随着人们对食品安全的关注,调味品中食品添加剂的规范使用也逐渐受到重视。对各种调味品中常见高倍甜味剂的使用与管理现状、高倍甜味剂的风味及稳定特性以及在相关调味品中(酱油、醋、酱及酱制品、腐乳、料酒、粉末调味料、盐、酱渍蔬菜)的应用研究进行了综述。China was high condiment consumption country. With growing concern over food safety, people are paying more attention to the regulate use of food additives. Sweeteners are made and applied in various kinds of condiments. This paper first introduced the current status of using and managing of high intensity sweeteners. And we also provided a review on the characteristics of high intensity sweeteners and its applications in some relevant condiments （soy source, vinegar, soypaste, furu, condiment liquor, powdery condiments, salts and fermented vegetables）.

关 键 词：调味品 高倍甜味剂 安全性 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]