新型甜味剂D-塔格糖在搅拌型酸奶中的应用  

Application of new sweetener D- tagatose in stirred yogurt

作　　者：梁真[1] 吕红线[1] 王瑞明[1] 于海峰[1] 

机构地区：[1]齐鲁工业大学食品科学与生物工程学院,济南250353

出　　处：《中国食品添加剂》2014年第5期143-147,共5页China Food Additives

基　　金：国家863计划(2011AA02A213)

摘　　要：研究了新型甜味剂D-塔格糖在搅拌型酸奶中的应用。通过质构分析和喜好排序法,确定了D-塔格糖在搅拌型酸奶中的最佳使用量,同时研究了D-塔格糖在酸奶货架期内的含量变化。实验结果表明,添加3%的D-塔格糖和3%的蔗糖的酸奶比只添加6%蔗糖的酸奶稠度、黏度都有所增加,口感更为醇厚,更受消费者喜好。D-塔格糖在酸奶货架期内含量有所增加,有利于产品功能性。The application of new sweetener D - tagatose in stirred yogurt was Studied. The most appropriate amount of D - tagatose in stirred yoghurt has been confirmed through Texture analysis and preferences sorting method. The content changes of D - tagatose in the shelf life of yogurt has also been studied. The results showed that compared with with 6% sucrose, the consistency and viscosity of yogurt which has 3% D - tagatose and 3% sucrose are both higher, and the taste is better. D - tagatose content is increased during the yogurt shelf life, which benefits the products＇ functionality.

关 键 词：D-塔格糖 酸奶 质构分析 喜好排序 

分 类 号：TS202.3[轻工技术与工程—食品科学]