甜味剂在饮料中的应用研究  

Research on the Application of Sweetener in Beverages

作　　者：张东方 班楠 高尚 高飞 ZHANG Dongfang;BAN Nan;GAO Shang;GAO Fei(Yuanqi Forest(Beijing)Food Technology Group Co.,Ltd.,Beijing 100125,China;Beijing Institute of Product Quality Supervision and Inspection,Beijing 101399,China)

机构地区：[1]元气森林(北京)食品科技集团有限公司,北京100125 [2]北京市产品质量监督检验研究院,北京101399

出　　处：《食品安全导刊》2025年第8期156-158,共3页China Food Safety Magazine

摘　　要：甜味是饮料深受大众喜爱的重要特性之一。蔗糖作为传统饮料中主要的甜味来源,其高热量特性可能导致肥胖症、糖尿病等慢性疾病。随着食品工业的不断发展与进步,越来越多的企业开始采用甜味剂来满足消费者对甜味的需求,同时有效控制热量摄入。本文通过阐述甜味剂的化学结构、类型及其特性,探讨甜味剂在饮料生产中的应用及存在的问题,并提出针对性的解决措施,以期为推动甜味剂在食品工业中的合理应用提供理论支持与指导。Sweetness is one of the important characteristics that beverages are deeply loved by the public.As the main source of sweetness in traditional drinks,sucrose’s high calorie characteristics may lead to chronic diseases such as obesity and diabetes.With the continuous development and progress of the food industry,more and more companies are adopting sweeteners to meet consumers’demand for sweetness while effectively controlling calorie intake.This article elaborates on the chemical structure,types,and characteristics of sweeteners,explores the application and existing problems of sweeteners in beverage production,and proposes targeted solutions to provide theoretical support and guidance for promoting the rational application of sweeteners in the food industry.

关 键 词：饮料 甜味剂 食品工业 管理 

分 类 号：TS2[轻工技术与工程—食品科学与工程]