甜味抑制剂在奶糖中的应用研究  

Application of Sweetness Inhibitor in Production of Toffee

作　　者：廖帆[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：《食品工业》2012年第12期97-99,共3页The Food Industry

摘　　要：在奶糖中加入甜味抑制剂,在降低甜度的同时能有效节约成本。探讨了甜味抑制剂添加量、蔗糖用量、全脂奶粉用量对奶糖综合感官的影响,并在单因素试验的基础上采用响应面分析法确定最佳工艺配方,得出全脂奶粉添加量20.71%,蔗糖添加量45.36%,甜味抑制剂添加量为0.032%条件下,奶糖的综合感官评分最高。Adding sweetness inhibitor into toffee could effectively reduce costs while reducing sweetness. Discuss the comprehensive senses influences of sweetness inhibitor, sucrose and whole milk powder on toffee. And the response surface methodology based on single-factor test was conducted to optimize the conditions of comprehensive senses. The best conditions were found as follows： the dosage of whole milk powder was 20.71%, the dosage of sucrose was 45.36% and the dosage of sweetness inhibitor was 0.32‰. In this case, the sensory score of toffee was the highest.

关 键 词：甜味抑制剂 奶糖 响应面设计 

分 类 号：TS246.59[轻工技术与工程—制糖工程]