文献类型：期刊文献

中文题名：爱德万甜与赤藓糖醇复配及其在酸奶中的应用

英文题名：The Mixture of Advantame/Erythritol and Its Application in Yogurt

作者：乐袁通宇[1];陈宇坤[1];胡国华[1,2]

机构：[1]华东理工大学,上海200237;[2]华东理工大学苏州工业技术研究院/食品技术研究中心,苏州215011

年份：2021

卷号：42

期号：5

起止页码：129

中文期刊名：食品工业

外文期刊名：The Food Industry

语种：中文

中文关键词：爱德万甜;赤藓糖醇;复配;酸奶;感官评价

外文关键词：Advantame;erythritol;mix;yogurt;sensory evaluation

摘要：在研究浓度、温度、p H以及金属离子对爱德万甜相对甜度的影响及其甜味特性的基础上,将爱德万甜与不同质量分数的赤藓糖醇进行复配,确定最佳的复配比。将最佳复配甜味剂替代酸奶中不同比例的蔗糖。用质构仪测试酸奶质构,同时利用感官评价分析确定复配甜味剂在酸奶中的最佳应用比例。结果表明,随着浓度的上升,爱德万甜的相对甜度不断下降。较高的温度对于低浓度爱德万甜的相对甜度有显著提升。金属离子的添加及p H的减小显著降低爱德万甜的相对甜度。当爱德万甜与赤藓糖醇质量比为1∶70时,其复配甜味剂口感最好,可以基本消除爱德万甜严重的后甜味。该最佳复配甜味剂替代酸奶中40%的蔗糖时,可以在"低糖"的同时,使其制得的酸奶口感最接近添加蔗糖的酸奶口感。
On the basis of studying the influence of concentration,temperature,pH and metal ions on the relative sweetness and characteristics of Advantame,the Advantame was compounded with different mass fractions of erythritol to determine the best compound ratio.The optimal ratio of compound sweetener was substituted for different ratios of sucrose in yogurt.The texture analyzer was used to test the texture of yogurt and the sensory evaluation analysis was used to determine the best application ratio of compound sweeteners in yogurt.The results showed that with the increase in concentration,the relative sweetness of Advantame continued to decrease.Higher temperature significantly improved the relative sweetness of lowconcentration Advantame.The addition of metal ions and the decrease of pH significantly reduced the relative sweetness of Advantame.When the mass ratio of Advantame to erythritol was 1∶70,the compound sweetener had the best taste,which could basically eliminate the serious after-sweetness of Advantame.When the bestcompound sweetener replaced 40%of sucrose in yogurt,it could achieve"low sugar"while making the taste of the yogurt closest to the taste of yogurt with only sucrose added.