摘要
对酥心糖的工艺参数及赤藓糖醇替代部分砂糖对酥心糖的影响进行了研究,结果表明,添加适量的赤藓糖醇对酥心糖的口感、颜色和抗氧化性影响不大,并能促进两歧双歧杆菌(Bifidobacterium bifidum)的增殖,降低酥心糖的热值.
The parameters of sesame satinettes process replacing some sugar were studied. The results showed taste, color and antioxidant activity of sesame satinettes was promoted, and that and the effect of sesame satinettes with erythritol that the optimal amount of added erythritol, the did not c the heat hanged too much, but that the proliferavalue of sesame satinettes was reduced.
出处
《仲恺农业工程学院学报》
CAS
2012年第3期30-31,36,共3页
Journal of Zhongkai University of Agriculture and Engineering
基金
粤港招标项目(2009A020700002)
广东省自然科学基金(10451022501005679)资助项目
关键词
赤藓糖醇
酥心糖
功效评价
erythritol
satinettes
effect evaluation
