零蔗糖芦荟雪莲果果味酱的制备  

Preparation of Zero-Sucrose Jam with Aloe vera and Yacon

作　　者：王艳 廖海慧 万庆家 罗秉俊 钱绍祥 何林燕 WANG Yan;LIAO Haihui;WAN Qingjia;LUO Bingjun;QIAN Shaoxiang;HE Linyan(Yunnan Evergreen Biological Corporation,Kunming 650217)

机构地区：[1]云南万绿生物股份有限公司,昆明650217

出　　处：《食品工业》2022年第7期1-4,共4页The Food Industry

摘　　要：开发以芦荟和雪莲果为主的零蔗糖果味酱,可广泛应用于零蔗糖的产品中。以库拉索芦荟凝胶颗粒、雪莲果颗粒为主料,搭配赤藓糖醇、葡萄糖基甜菊糖苷、罗汉果甜苷、新甲基橙皮苷二氢查耳酮,研究零蔗糖芦荟雪莲果果味酱的配方及加工工艺。通过正交试验优化出3种高甜度天然甜味剂配比,搭配赤藓糖醇,得到最接近蔗糖1∶1甜度的复配甜味剂:赤藓糖醇99.399%、葡萄糖基甜菊糖苷0.3%、罗汉果甜苷0.3%、新甲基橙皮苷二氢查耳酮0.001%。用该复配甜味剂制作的芦荟雪莲果果味酱,产品甜度适宜,口感兼具芦荟的柔软和雪莲果的脆爽,经第三方机构检测该产品为零蔗糖。零蔗糖芦荟雪莲果果味酱是一款零蔗糖、无色素、无香精,糖尿病患者也可食用的色香味俱全的天然食品。Aloe vera and yacon fruit were used to develop a zero-sucrose jam, which could be widely used in products claiming zero-sucrose. The formula and processing technology of zero-sucrose jam with aloe vera and yacon were studied by using aloe vera gel granule and yacon granule as main materials, combined with erythritol, mogroside, glucosyl stevioside and neohesperidin dihydrochalcone. Three kinds of natural sweeteners with high sweetness were optimized by orthogonal experiment, and matched with erythritol, and the compound sweeteners that were closest to 1∶1 sweetness of sucrose were obtained: erythritol 99.399%, glucosyl stevioside 0.3%, mogroside 0.3%, and neohesperidin dihydrochalcone 0.001%. Jam with aloe vera and yacon made with this compound sweetener had suitable sweetness and tastes both soft of Aloe vera and crisp of yacon. The product had been tested by a third party testing agency as zero-sucrose. Zero-sucrose Jam with Aloe vera and yacon was natural functional food with zero-sucrose, no pigment and no essence, which was also edible for diabetics.

关 键 词：库拉索芦荟凝胶 雪莲果 赤藓糖醇 罗汉果甜苷 葡萄糖基甜菊糖苷 新甲基橙皮苷二氢查耳酮 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]