不同糖醇对绿茶卡仕达酱品质特性的影响

在不添加增稠剂的情况下,以三种糖醇(麦芽糖醇、木糖醇、赤藓糖醇)分别替代蔗糖,制备低脂无糖的绿茶卡仕达酱,研究不同糖醇对绿茶卡仕达酱感官品质、色度、贮藏稳定性、流变特性以及质构的影响。结果表明:三组糖醇与蔗糖组在甜味方面并无显著差异,糖醇可作为良好的糖替代品,木糖醇组具有良好的色泽和甜味,综合得分7.53,赤藓糖醇组具有良好的口感和涂抹性,综合得分7.40。与蔗糖组相比,三种糖醇均可提高绿茶卡仕达酱产品亮度(L*),木糖醇组绿色最深,a*值绝对值为1.62。麦芽糖醇和木糖醇均使样品贮藏稳定性有明显下降,赤藓糖醇组的稳定性与蔗糖组最为接近,脱水收缩值为1.33%。所有样品均表现出剪切变稀的假塑性,添加糖醇使样品粘弹性较蔗糖组有明显下降。麦芽糖醇组硬度和稠度最大,赤藓糖醇组粘聚性和粘度最小,涂抹性最佳。

Effects of Different Sugar Alcohol on the Quality of the Tea Custard Cream

In this study,maltitol,xylitol,erythritol were employed to substitute for sucrose at equal amount for tea custard cream production without thickener addition. The effects of different sugar alcohols on the sensory quality,chromaticity,storage stability,rheological properties and texture of the tea custard cream were investigated. The results showed that there was no significant difference in sweetness between sugar alcohol and sucrose,and sugar alcohols could be used as good sugar substitutes.Xylitol group scored highest in color and sweetness with a comprehensive score of 7.53,while erythritol group was the best in taste and extensibility with a comprehensive score of 7.40.Compared with the sucrose,the addition of sugar alcohols improved the luminosity of the product and the green axis of xylitol samples was the highest( 1.62).Maltitol and xylitol led to the decline of storage stability,and erythritol was the best( 1.33%) among them. Tea custard cream was non-Newtonian pseudoplastic fluid with shear thinning behavior,and the apparent viscosity of samples decreased with the addition of sugar alcohol compared with that of sucrose. Maltitol group had the highest firmness and consistency,while erythritol group had the lowest cohesiveness and viscosity index,which indicated the best extensibility.