甜味抑制剂在巧克力制品中的应用研究  

Application research of sweetness inhibitor in chocolate products

作　　者：杨恒[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国食品添加剂》2011年第4期179-184,共6页China Food Additives

摘　　要：对甜味抑制剂在巧克力制品中的应用进行了研究,探讨了甜味抑制剂添加量、蔗糖用量、可可脂用量对巧克力制品综合感官的影响,并在单因素实验的基础上采用响应面分析法选出最佳工艺条件,即可可脂总用量为30.55%、蔗糖用量为55.2%、甜味抑制剂添加量为0.2054‰时,巧克力的综合感官评分最好,且添加甜味抑制剂后不仅降低了巧克力的能量和甜腻度,还减少了其生产成本。Adding sweetness inhibitor into chocolate products was studied,which discussed the comprehensive senses influence of sweetness inhibitor,sucrose and coco butter on the chocolate products.And the response surface methodology was conducted to optimize the conditions based on the single-factor test.The best conditions were found as follows：the total dosage of coco butter was 30.55%,the dosage of sucrose was 55.2% and the dosage of sweetness inhibitor was 0.2054.And after added sweetness inhibitor,it not only reduced the energy and sweet greasy degree of chocolate,but also cut down the cost.

关 键 词：甜味抑制剂 巧克力 响应面设计 降低成本 

分 类 号：TS202.3[轻工技术与工程—食品科学]