文献类型：期刊文献

中文题名：莱鲍迪苷M及其复配甜味剂在无糖酸奶中的应用

英文题名：Application of Rebaudioside M and Compound Sweetener in Sugar-Free Yogurt

作者：叶玉稳[1];王璐[2];胡国华[1,2]

机构：[1]华东理工大学生物工程学院,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,江苏苏州215011

年份：2020

卷号：38

期号：3

起止页码：111

中文期刊名：食品科学技术学报

外文期刊名：Journal of Food Science and Technology

收录：CSTPCD;;EI(收录号：20212010368122);Scopus;北大核心:【北大核心2017】；CSCD:【CSCD_E2019_2020】；

基金：上海生物制造产业技术协同创新中心平台项目。

语种：中文

中文关键词：莱鲍迪苷M;三氯蔗糖;罗汉果甜苷;无糖酸奶;复配甜味剂

外文关键词：Rebaudioside M;sucralose;mogroside;sugar-free yogurt;compound sweetener

摘要：应用不同比例的莱鲍迪苷M替代酸奶中的蔗糖,结果表明当替代蔗糖量60%时酸奶的感官得分最高。将莱鲍迪苷M、三氯蔗糖及罗汉果甜苷单独添加到酸奶中,结果表明,每100 mL牛奶中三者的较适添加量分别为24、9、40 mg。在单因素实验基础上,采用响应面分析法,优化莱鲍迪苷M、三氯蔗糖及罗汉果甜苷复配比例。经Design-Expert软件对结果分析,确定无糖酸奶生产的较优工艺参数为每100 mL牛奶中添加莱鲍迪苷M 7.91 mg、三氯蔗糖3.03 mg、罗汉果甜苷13.62 mg。在此条件下,验证实验中无糖酸奶的感官评分是92.00,与理论值的相对偏差是0.53%,此时感官品质最佳,比酸奶中仅使用单一甜味剂在口感上更接近添加蔗糖的酸奶。
Different proportions of Rebaudioside M was used to substitute sucrose in yogurt,the results showed that the highest sensory score of yogurt was gained when 60%sucrose was replaced.Rebaudioside M,sucralose and mogroside were separately added to the yogurt.The results showed that the optimal addition amount of each in 100 mL milk was 24 mg,9 mg and 40 mg,respectively.Based on the single factor experiments,the response surface analysis method was used to optimize the ratio of Rebaudioside M,sucralose and mogroside.The optimal process parameters for the production of sugar-free yogurt was Rebaudioside M 7.91 mg,sucralose 3.03 mg and mogroside 13.62 mg per 100 mL of milk after analyzing by Design-Expert software.In the verification experiment under this condition,the sensory score of the sugar-free yogurt was 92.00,and the relative deviation from the theoretical value was 0.53%.The sensory quality of sugar-free yogurt was best,which was closer to the taste of sucrose-added yogurt than that of a single sweetener.