中国食品添加剂Issue(4)：179-184,6.
甜味抑制剂在巧克力制品中的应用研究
Application research of sweetness inhibitor in chocolate products
杨恒 1郑建仙1
作者信息
- 1. 华南理工大学轻工与食品学院,广州 510640
- 折叠
摘要
Abstract
Adding sweetness inhibitor into chocolate products was studied, which discussed the comprehensive senses influence of sweetness inhibitor, sucrose and coco butter on the chocolate products. And the response surface methodology was conducted to optimize the conditions based on the single - factor test. The best conditions were found as follows; the total dosage of coco butter was 30. 55% , the dosage of sucrose was 55. 2% and the dosage of sweetness inhibitor was 0. 2054. And after added sweetness inhibitor, it not only reduced the energy and sweet greasy degree of chocolate, but also cut down the cost.关键词
甜味抑制剂/巧克力/响应面设计/降低成本Key words
sweetness inhibitor/ chocolate/ response surface design/ cost reduction分类
轻工纺织引用本文复制引用
杨恒,郑建仙..甜味抑制剂在巧克力制品中的应用研究[J].中国食品添加剂,2011,(4):179-184,6.
