食品与机械2011，Vol.27Issue(4)：142-145,4.DOI:10.3696/j.issn.1003-5788.2011.04.042
甜味抑制剂在莲蓉馅料中的应用
Application of sweet inhibitor in production of lotus paste
唐亚楠 1郑建仙1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州 510640
- 折叠
摘要
Abstract
Lotus paste has a high price resulting from pricing rising of paste in recent years. To reduce the cost and keep a good tasting, percent of lotus is reduced and sugar is increased, and also sweet inhibitor is added in to reduce excessive sweet. The response surface methodology based on single-factor test was conducted to optimize the conditions of comprehensive senses. The best way to optimize the comprehensive sense is found as follows: percent of sugar 44. 40% > percent of lotus 25. 96%, dosage of sweet inhibitor 0.17‰. Percent of paste is slighted changed to 26%~30% considered comprehensive taste.关键词
甜味抑制剂/莲蓉/响应面设计Key words
sweet inhibitor/ lotus paste/ response surface design引用本文复制引用
唐亚楠,郑建仙..甜味抑制剂在莲蓉馅料中的应用[J].食品与机械,2011,27(4):142-145,4.
