D-阿洛酮糖新型甜味剂复配研究
Journal: Journal of Safety Science and Engineering DOI: 10.12238/jsse.v3i1.12033
Abstract
为研究以D-阿洛酮糖、甜菊糖苷及罗汉果甜苷为原料等倍甜度的甜味剂,以感官评分作为指标,通过单因素实验与正交试验相结合的方式,进行配方的开发以及优化。结果表明：罗汉果甜苷添加量0.30%、甜菊糖苷添加量0.02%、D-阿洛酮糖添加量99.7%。在此配方下配制出的甜味剂口感清甜、无不良异味,甜感与蔗糖相近,甜度为1,其感官评分达到94分。
Keywords
D-阿洛酮糖；甜菊糖苷；罗汉果甜苷；感官评价；甜味剂
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