赤藓糖醇芝麻酥心糖的研制及其功效评价  

Preparation and effect evaluation of erythritol sesame satinettes

作　　者：于立梅[1] 白卫东[1] 杨敏[1] 汪薇[1] 

机构地区：[1]仲恺农业工程学院轻工与食品学院,广东广州510225

出　　处：《仲恺农业工程学院学报》2012年第3期30-31,36,共3页Journal of Zhongkai University of Agriculture and Engineering

基　　金：粤港招标项目(2009A020700002);广东省自然科学基金(10451022501005679)资助项目

摘　　要：对酥心糖的工艺参数及赤藓糖醇替代部分砂糖对酥心糖的影响进行了研究,结果表明,添加适量的赤藓糖醇对酥心糖的口感、颜色和抗氧化性影响不大,并能促进两歧双歧杆菌(Bifidobacterium bifidum)的增殖,降低酥心糖的热值.The parameters of sesame satinettes process replacing some sugar were studied. The results showed taste, color and antioxidant activity of sesame satinettes was promoted, and that and the effect of sesame satinettes with erythritol that the optimal amount of added erythritol, the did not c the heat hanged too much, but that the proliferavalue of sesame satinettes was reduced.

关 键 词：赤藓糖醇 酥心糖 功效评价 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]