摘要
炼乳是一种浓缩乳制品,它是将新鲜牛乳经杀菌处理后,蒸发除去其中大部分水分而制成的。由于一般的炼乳中蔗糖含量相对较高,热量也相对较高,与人们现在所追求的“低糖、低卡”的饮食新风尚相背离,因此本文研究减蔗糖甜炼乳的制作工艺及其性质,通过对不同蔗糖替代物进行基础品质,如糖度、黏度、水分活度以及色差、挥发性风味物质、味觉感官、质构、有机酸分析来筛选理想的“代糖”,初步筛选取代糖种类及取代比例,最终制成减蔗糖甜炼乳。
Condensed milk is a concentrated dairy product.It is a product made by evaporating and removing most of the water from fresh milk after sterilization.Condensed milk usually contains high sucrose content and thus high calories,which is contrary to the new diet of’low sugar,low calorie’that people are now pursuing.As a result this research aimed to study the production of reduced sucrose condensed milk and its properties.Through the determination of basic quality such as brix,viscosity,and water activity analysis,as well as color difference,volatile flavor,taste,texture and organic acid analysis,this study screened the suitable substitution types and ratios and finally made reduced sucrose sweetened condensed milk for practical production.
作者
方若思
金诚豫
陈唐超
徐世轩
梁淑敏
梁世赞
梁世排
杨晓军
吕欣
肖功年
Fang Ruosi;Jin Chengyu;Chen Tangchao;Xu Shixuan;Liang Shumin;Liang Shizan;Liang Shipai;Yang Xiaojun;LüXin;Xiao Gongnian(Zhejiang University of Science and Technology,Hangzhou 310023;Panda Dairy Corporation,Wenzhou 325400,Zhejiang;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第11期238-246,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重点研发项目(2020C02054)。
关键词
炼乳
蔗糖替代
理化性质分析
condensed milk
sucrose substitution
physico-chemical properties analysis
