代糖在桃粉速溶饮料中的配方优化研究  

Study on the Optimization of Sugar Substitute in Peach Powder Instant Beverage

作　　者：李鑫 辛松林 李文琦 曹利黠 徐培 LI Xin;XIN Songlin;LI Wenqi;CAO Lixia;XU Pei(Culinary Institute,Sichuan Tourism University,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100

出　　处：《农产品加工》2023年第18期20-26,33,共8页Farm Products Processing

基　　金：国家级大学生创新创业项目(202111552078);校级大学生科研项目(2021XKZ14)。

摘　　要：前期已经研究出了桃粉速溶茶饮的基础配方,该配方中使用蔗糖为主要甜味原料。为了符合当代人们抗糖的健康追求,使用目前市面上工艺成熟的代糖来替代原配方中的蔗糖进行配方优化。优化通过参考现存茶饮配方优化的相关研究设计方案进行试验设计,采用了单因素试验及正交试验2种试验方法,确定了使用木糖醇代替蔗糖,代糖是一类食品添加剂的总称,其可以提供类似糖一样的甜味,但热量却相较于蔗糖低了很多,是更为健康的一类甜味添加剂,增加了配方的健康性。最佳配方为桃粉用量6.75 g,柠檬酸用量0.05 g,麦芽糊精用量7.25 g,木糖醇用量1.90 g。配方优化不仅为未来桃粉速溶茶饮拓宽消费群体奠定基础,也为代糖饮料的研究提供了参考依据。The basic formula for instant tea drinks with peach powder has been studied in the early stages,and the formula uses sucrose as the main sweet ingredient.In order to meet the health pursuit of contemporary people's anti-sugar,this paper used the mature process of sugar substitute on the market to replace the sucrose in the original formula for formula optimization.This optimization by referring to the existing tea beverage formula optimization of the relevant research design scheme[1]experimental design,the use of univariate experiments and orthogonal experiments two experimental methods,the use of xylitol instead of sucrose,sugar substitute was a general term for a class of food additives,which could provide similar sweetness to sugar,but the amount of heat ratio was much lower than sucrose,was a healthier type of sweet additives,increased the health of the formula.The optimal formula was 6.75 g of peach powder,0.05 g of citric acid,7.25 g of maltodextrin,and 1.90 g of xylitol.This formula optimization not only lays the foundation for the expansion of consumer groups for peach powder instant tea drinks in the future,but also provides reference value for the research of sugar substitute beverages.

关 键 词：代糖 配方 桃粉 速溶饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]