甜菊糖不良风味的产生原因及改善方案研究进展  

Research Progress on the Causes of Off-flavors in Stevioside and Improvement Strategies

作　　者：王爔 俄克英 WANG Xi;E Keying(Gansu Puhua Stevia Sugar Development Co.,Ltd.,Wuwei Gansu 733006,China)

机构地区：[1]甘肃普华甜菊糖开发有限公司,甘肃武威733006

出　　处：《寒旱农业科学》2024年第7期600-604,共5页Journal of Cold-Arid Agricultural Sciences

摘　　要：甜菊糖为来源于甜叶菊的天然甜味剂,因其具有甜度高和低热量等特征而被广泛应用于食品、医药和酿酒等行业,是公认的理想代糖。然而,甜菊糖在表现高甜度的同时有着明显的后苦味和甘草味等不良风味。为了解决甜菊糖产生不良风味的问题,从甜菊糖的提取工艺和甜菊糖苷的结构方面阐述了甜菊糖不良风味产生的原因,从甜菊糖生产工艺优化和开发新一代高产Reb D和Reb M方面讨论了已有的改善方案,总结了甜菊糖的未来发展与应用前景。Stevioside,a natural sweetener derived from Stevia rebaudiana,is widely used in the food,pharmaceutical,and brewing industries due to its high sweetness and low-calorie characteristics,making it an ideal sugar substitute.However,stevioside exhibits noticeable off-flavors such as bitterness and licorice aftertaste despite its high sweetness.To address the issue of off-flavors in stevioside,this paper elucidates the causes of these flavors from the aspects of stevioside extraction process and stevioside glycoside structure.It discusses existing improvement strategies from the optimization of stevioside production processes and the development of new high-yield Reb D and Reb M.The future development and application prospects of stevioside are also summarized.

关 键 词：甜菊糖 天然甜味剂 不良风味 改善方案 

分 类 号：TS202.3[轻工技术与工程—食品科学]