新型甜味剂甜菊糖苷产品的开发及其应用进展  

Development and Application of New Sweetener Stevioside Products

作　　者：孙绍鹏 周卫强 李皓然 唐堂 郭元亨 丁子元 陈博 Sun Shaopeng;Zhou Weiqiang;Li Haoran;Tang Tang;Guo Yuanheng;Ding Ziyuan;Chen Bo(COFCO Biotech(Beijing)Co.,Ltd.,Beijing 102209,China;Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;Beijing Key Laboratory of Nutrition,Health and Food Safety,Beijing 102209,China;Beijing Engineering Laboratory for Geriatric Nutrition Food Research,Beijing 102209,China)

机构地区：[1]中粮生物科技(北京)有限公司,北京102209 [2]中粮营养健康研究院有限公司,北京102209 [3]营养健康与食品安全北京市重点实验室,北京102209 [4]老年营养食品研究北京市工程实验室,北京102209

出　　处：《现代食品》2020年第5期45-49,共5页Modern Food

摘　　要：甜菊糖苷具有甜度高、能量低、口感与蔗糖极其相似的特点,是一种代替蔗糖的理想天然甜味剂.本文全面介绍了现有新型甜味剂甜菊糖苷系列产品的种类、性质、研究现状以及在食品中的应用、安全性评价等,为甜菊糖苷类产品的开发及应用提供参考.Stevioside has the characteristics of high sweetness,low energy and similar taste to sucrose.It is an ideal natural sweetener instead of sucrose.In this paper,the kinds,properties,research status,application in food and safety evaluation of stevioside series products are introduced,which can provide reference for the development of stevioside products.

关 键 词：新型甜味剂 甜菊糖苷 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]