文献类型：期刊文献

中文题名：莱鲍迪苷A甜味剂在功能性酸奶中的应用研究

英文题名：Application of rebaudioside A sweetener in sugar-free yoghurt

作者：杨旭艳[1];胡国华[1]

机构：[1]华东理工大学生物反应器工程国家重点实验室,食品科学与工程系,上海200237

年份：2013

卷号：24

期号：6

起止页码：163

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD;;北大核心:【北大核心2011】；

语种：中文

中文关键词：莱鲍迪苷A;感官评价;质构分析;酸奶

外文关键词：rebaudioside A;sensory analysis;texture profile analysis;yoghurt

摘要：用莱鲍迪苷A替代蔗糖后,酸奶的色泽较对照组更白,凝乳状态基本没有发生变化,酸奶凝乳好,表面光滑。但酸奶的持水性能明显下降,在酸奶的表面均出现乳清析出。随着莱鲍迪苷A替代量的增加,酸奶的酸味评分先增加后下降,但普遍低于对照组。同时,酸奶的甜味、苦味和柔和感评分与对照组相比都有所下降。相反地,酸奶的乳香味评分有所上升。当莱鲍迪苷A替代蔗糖后酸奶的各项感官品质普遍下降,综合分析可知莱鲍迪苷A的最优替代量为50%。但是,当替代量为50%时,酸奶的乳清析出比较明显,而且酸甜不和谐,口感不够柔和,如果要用莱鲍迪苷A制作无糖酸奶还需要对其进行复配。在单因素试验的基础上以莱鲍迪苷A、赤藓糖醇、低聚异麦芽糖用量为自变量,酸奶感官、pH、硬度、稠度、黏附性、持水力为响应值,对酸奶复合甜味剂配方进行响应面优化。优化后无糖酸奶的最优配方为:复原乳100mL,莱鲍迪苷A 0.02 g,赤藓糖醇1.809 g,低聚异麦芽糖2.908 g,稳定剂0.1 g,CaCl20.02 g,接种量4 mL。用该配方制作的无糖酸奶色泽洁白,结构均匀细腻,酸甜适宜,口感柔和。
The study provides a theoretical basis for deeply study and research on rebaudioside A sweetener.The rebaudioside A can be used in the diabetic's diet and people with phenylketonuria as a natural and non-caloriesweetener.The sweetener played an important role in yoghurt making.In this study,we investigated the effects of rebaudioside A,erythritol and Isomalto-oligosaccharide combinations on sensory score,hardness,consistency,viscosity,pH and water-holding capacity of sugar-free yoghurt.A central composite rotatable design(CCRD)was adopted to obtain data for the correlative statistical models.Through the response surface analysis,the optimum formulation conditions of sweetener combinations based onsensory properties,texture,pH and water-holding capacitywere:rebaudioside A 0.02%,erythritol 1.809%and IMO 2.908%.In the above condition,the yoghurt color was milky white,perfect sugar to acid ratio and better texture.