寒旱农业科学2024，Vol.3Issue(7)：600-604,5.DOI:10.3969/j.issn.2097-2172.2024.07.003
甜菊糖不良风味的产生原因及改善方案研究进展
Research Progress on the Causes of Off-flavors in Stevioside and Improvement Strategies
王爔 1俄克英1
作者信息
- 1. 甘肃普华甜菊糖开发有限公司,甘肃 武威 733006
- 折叠
摘要
Abstract
Stevioside,a natural sweetener derived from Stevia rebaudiana,is widely used in the food,pharmaceutical,and brewing industries due to its high sweetness and low-calorie characteristics,making it an ideal sugar substitute.However,stevioside exhibits noticeable off-flavors such as bitterness and licorice aftertaste despite its high sweetness.To address the issue of off-flavors in stevioside,this paper elucidates the causes of these flavors from the aspects of stevioside extraction process and stevioside glycoside structure.It discusses existing improvement strategies from the optimization of stevioside production processes and the development of new high-yield Reb D and Reb M.The future development and application prospects of stevioside are also summarized.关键词
甜菊糖/天然甜味剂/不良风味/改善方案Key words
Stevioside/Natural sweetener/Off-flavor/Improvement strategy分类
轻工纺织引用本文复制引用
王爔,俄克英..甜菊糖不良风味的产生原因及改善方案研究进展[J].寒旱农业科学,2024,3(7):600-604,5.
