无蔗糖调味乳工艺优化  

Formulation Optimization of Non-Sugar Flavored Milk

作　　者：张伟丽 

机构地区：[1]河南花花牛乳业有限公司,河南郑州450008

出　　处：《乳业科学与技术》2012年第3期14-16,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

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。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.

关 键 词：调味乳 蔗糖 甜味剂 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]