文献类型：期刊文献

中文题名：莱鲍迪苷A的甜味特性和改良及其在食品中应用进展

英文题名：Sweet characteristics and improvement of rebaudioside A and its application in food

作者：杨旭艳[1];刘亚丽[1];朱会绕[1];胡国华[1]

机构：[1]华东理工大学,上海200237

年份：2017

卷号：28

期号：1

起止页码：192

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：北大核心:【北大核心2014】；

语种：中文

中文关键词：莱鲍迪苷A;甜味特性;改良;应用

外文关键词：rebaudiosidea; sweet characteristics; improvement; application;

摘要：莱鲍迪A苷是甜菊糖苷混合物中的一种糖苷成分,与甜叶菊中其他糖苷相比,莱鲍迪A苷的甜度最高,也较稳定,并且口感也是最接近蔗糖的天然甜味剂,而且保持了原有甜菊糖的其他优点,可作为一种理想的天然甜味剂产品。莱鲍迪苷A具有甜度高,口感好,安全稳定的优点,符合当前食品添加剂和甜味剂安全、健康、高效的发展趋势,将在食品工业中得到广泛的应用。本文综述了莱鲍迪苷A的甜味特性及及其在食品中应用进展,对其甜味特性及其特性的几种改良方法进行了分别阐述。
Abstrct：Rebaudioside A is an important ingredient in steviosidemixture.Compare with the other ingredients,rebaudioside A has higher sweetness,more stable,more closermouthfeel to the natural sweeteners,and also keep other advantages of the original stevioside.Therefore,Rebaudioside A can be used as a kind of ideal natural sweetener products.Rebaudioside Aprovides zero calories and has a clean,sweet taste with no significant undesirable taste and widely used in a lot of functional food.This paper reviews the characteristics of rebaudioside A and its application in food.Several improved methods on its sweet taste characteristics and properties were also introduced.