| 低糖型金耳饮料口感调配研究初探 |
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| 引用本文： | 苏槟楠,谢红,刘春卉,韩建欣,刘艳萍.低糖型金耳饮料口感调配研究初探[J].太原科技,2003(6):75-76. |
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| 作者姓名： | 苏槟楠 谢红 刘春卉 韩建欣 刘艳萍 |
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| 作者单位： | 山西省生物研究所 |
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| 摘 要： | 以金耳发酵液为主要原料，用木糖醇和低聚异麦芽糖作甜味剂，柠檬酸为酸味剂制成低糖型金耳饮料并进行口感调配。经正交试验，当添加木糖醇5．0％、低聚异麦芽糖3．5％、柠檬酸0．10％时产品口感较佳。且还原糖含量仅为0．52％。
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| 关 键 词： | 低糖型金耳饮料 口感 调配 原料 甜味剂 含量 正交试验 木糖醇 低聚异麦芽糖 |
| 文章编号： | 1006-4877(2003)06-0075-02 |
| 修稿时间： | 2003年3月18日 |
Preliminary Study on Taste - Preparing of Low- sugar Beverage of Tremble Aurantialba |
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| Shanxi Biology Technology Research Institute Su Bingnan Xie Ho ng Liu Chunhui Han Jianxin Liu Yanping.Preliminary Study on Taste - Preparing of Low- sugar Beverage of Tremble Aurantialba[J].Taiyuan Science and Technology,2003(6):75-76. |
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| Authors: | Shanxi Biology Technology Research Institute Su Bingnan Xie Ho ng Liu Chunhui Han Jianxin Liu Yanping |
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| Institution: | Shanxi Biology Technology Research Institute Su Bingnan Xie Ho ng Liu Chunhui Han Jianxin Liu Yanping |
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| Abstract: | We produced a little sugar beverage with fermented liq uid of Tremble a urantialba. Xylitol and Isomaltooligosaccharide and citric acid were appended as sweet additive and acidic additive when we prepared taste. By the test, we knew that the taste of beverage was very good by appending Xylito 5.0 % and Isomalto oligosaccharide 3.5 %and citric acid 0.1 %.At the same time, the content of redu ctive-sugar of the beverage was very lower as 0.52 %. |
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| Keywords: | fermented liquid of Tremella aurantialba Xylito Isom altooligosaccharide citric acid |
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