罗汉果粉复配方案在低糖低热量酸奶中的应用
Grosvenori Powder Distribution Scheme in the Application of the Low Sugar and Low Quantity of Heat of Yogurt

DOI: 10.12677/HJFNS.2019.83028, PP. 221-224

Keywords: 罗汉果粉，赤藓糖醇，复配，低糖低热量酸奶
Grosvenori Powder, Erythritol, Compound, Low-Sugar, Low-Calorie Yogurt

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Abstract:

人们对减糖产品的健康认知越来越清晰，罗汉果粉属于天然来源零热量的高倍甜味剂，以罗汉果粉与低热量甜味剂赤藓糖醇复配，通过正交实验筛选适用于低糖低热量酸奶的高品质天然复合甜味剂，该复合甜味剂中各甜味剂间有非常好的增效作用，甜味纯正接近于白砂糖口感。
People’s healthy cognition of reducing sugar products is more and more clear. Grosvenori powder belongs to natural sources of zero heat high sweetener. Grosvenori powder compounds low-calorie sweetener erythritol, through the orthogonal experiment to screen the high quality natural compound sweeteners which are suitable for low-sugar low-calorie yogurt. The compo-site sweetener has very good synergistic effect among the sweeteners. The sweet tastes pure and the sweet is close to the taste of white granulated sugar.

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