甜味剂在酸乳饮料中的应用现状

介绍了目前国内外批准使用的常用甜味剂的性质、安全、应用和发展情况，主要能应用于酸乳饮料行业的，重点介绍了高甜度甜味剂、低热量功能性甜味剂和天然甜味剂。     

HACCP在利乐调配酸乳生产中的应用

简述了HACCP的概念和原理，并将HACCP管理体系应用于利乐调配酸乳的生产过程中，参考工艺流程及工艺说明对生产过程各环节可能造成的潜在危害进行分析评估，制定出HACCP危害分析表和HACCP计划表，有效地保证了产品的安全性。     

多元糖醇类甜味剂及其应用

本文论述了多元糖醇类甜味剂的生产、物化特性、代谢特性及其应用。     

调配型酸乳饮料稳定剂及其稳定性的研究

对影响调配酸乳饮料稳定性的因素进行了研究,通过正交试验确定稳定剂的最佳复配配比以及最佳的生产工艺。结果表明,CMC（Fh9）0.25%、黄原胶0.02%、魔芋精粉0.03%、SE-150.02%、单甘酯0.03%、六偏磷酸钠0.02%、三聚磷酸钠0.02%,并在30MPa下均质,产品稳定性好。      

调配型酸乳饮料稳定剂及其稳定性的研究

对影响调配酸乳饮料稳定性的因素进行了研究,通过正交试验确定稳定剂的最佳复配配比以及最佳的生产工艺。结果表明,CMC(Fh9)0.25%、黄原胶0.02%、魔芋精粉0.03%、SE-150.02%、单甘酯0.03%、六偏磷酸钠0.02%、三聚磷酸钠0.02%,并在30MPa下均质,产品稳定性好。     

高甲氧基果胶在稳定调配型酸乳体系中的研究

研究了高酯果胶在稳定调酸乳体系中的作用,并从粒径,黏度,沉淀率和热稳定性几个方面来评价稳定调酸乳饮料体系的果胶用量。研究发现不同的酸化温度对果胶和酪蛋白相互作用有影响,这对长货架期和短货架期酸乳饮料的研发都有实际指导作用。     

糖醇和低聚糖在食品中的应用

本文除简述蔗糖、天然甜精及合成甜精、淀粉糖一般甜味剂之外重点地论述了糖醇和低聚糖在食品工业中的应用，     

糖醇类营养型合成甜味剂的开发与应用

糖醇类合成甜味剂具有低甜度、低热量、营养型、安全性高、口感好、不引发龋齿、不影响血糖值等特点,可广泛应用于食品工业中,是一种典型的功能性食品添加剂。它的主要品种有山梨糖醇、麦芽糖醇、木糖醇、异麦芽糖醇、甘露糖醇、乳糖醇、赤藓糖醇等。      

不同盐类对调配型酸乳饮料稳定性的影响

系统研究了不同盐类对调配型酸乳稳定性的影响，通过对样品稳定性的分析测试，得出了各种盐类及其相互复配对酸性含乳饮料稳定性影响的重要指标。     

配制型酸乳饮料的稳定性和风味研究

配制型酸乳饮料不仅营养丰富,风味酸甜可口,而且生产工艺相对简单,在市场上很有竞争力。研究配制型酸乳饮料的生产工艺,结果表明:当全脂奶粉含量为5%时,同时添加耐酸CMC0.2%和阿拉伯可尔0.1%两种稳定剂,稳定性很好,口感细腻无异味。进一步添加1.0%的变性淀粉TAX-TRA,可以增加酸乳饮料风味、厚实感明显加强、余味更足。当酸乳饮料pH为4.0时,添加10%蔗糖或6%蔗糖和0.02%安赛蜜都可以使饮料酸甜可口。     

甜味剂、糖醇与龋病

本文综述了常见甜味剂的主要种类及其理化性质，比较了糖醇的结构、性质和生理功能，结合笔者的最新研究结果讨论了甜味剂和糖醇的致龋性。     

糖醇食品健康营养新概念

糖醇具有热量低、不刺激胰岛素分泌、能缓解糖尿病、防止肥胖和预防龋齿等功能特性,是一种健康营养的食糖替代品.介绍了各种糖醇的物理化学性质、生理功能与特性,并阐述了糖醇在食品工业中的应用及前景.     

甜乳饮料稳定剂及稳定性的研究

对影响甜乳饮料稳定性因素进行了研究,通过正交实验确定稳定剂的最佳配比以及最佳生产工艺。结果表明,蔗糖酯SE-150.06%,单甘酯0.04%,羧甲基纤维素钠0.02%,海藻酸钠0.015%,卡拉胶0.006%,并采用二次均质,最佳压力分别为35MPa和20MPa。产品的稳定性最好。     

Effects of rare sugar D-allulose on acid production and probiotic activities of dairy lactic acid bacteria

It has recently been reported that the rare sugar d-allulose has beneficial effects, including the suppression of postprandial blood glucose elevation in humans, and can be substituted for sucrose as a low-calorie food ingredient. To examine the applications of d-allulose in the dairy industry, we investigated the effects of d-allulose on the acid production of 8 strains of yogurt starter (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and 4 strains of lactococci, including potential probiotic candidates derived from dairy products. Acid production by 2 L. delbrueckii ssp. bulgaricus yogurt starter strains in milk was suppressed by d-allulose, but this phenomenon was also observed in some strains with another sugar (xylose), a sugar alcohol (sorbitol), or both. In contrast, among the dairy probiotic candidates, Lactococcus lactis H61, which has beneficial effects for human skin when drunk as part of fermented milk, was the only strain that showed suppression of acid production in the presence of d-allulose. Strain H61 did not metabolize d-allulose. We did not observe suppression of acid production by strain H61 with the addition of xylose or sorbitol, and xylose and sorbitol were not metabolized by strain H61. The acid production of strain H61 after culture in a constituted medium (tryptone–yeast extract–glucose broth) was also suppressed with the addition of d-allulose, but growth efficiency and sugar fermentation style were not altered. Probiotic activities—such as the angiotensin-converting enzyme inhibitory activity of H61-fermented milk and the superoxide dismutase activity of H61 cells grown in tryptone–yeast extract–glucose broth—were not affected by d-allulose. d-Allulose may suppress acid production in certain lactic acid bacteria without altering their probiotic activity. It may be useful for developing new probiotic dairy products from probiotic strains such as Lactococcus lactis H61.     

甜味剂发展概况

甜味剂是目前广泛应用的食品添加剂,以其品种多样、用途广泛深受各食品生产厂家欢迎。概述常见甜味剂的种类及其应用情况,分析当前甜味剂尤其是高倍甜味剂的开发和应用所面临的主要问题,指出低热量营养型甜味剂和更高甜度的甜味剂是当前甜味剂的发展方向。     

魔芋酸乳的工艺研究

研究酒精改性处理对魔芋精粉特性的影响,奶粉添加量对乳液的影响及魔芋酸乳的最佳配方。结果表明:酒精处理后的魔芋精粉在其水溶性、黏度、抗菌性均比未处理的魔芋精粉有所提高,在实验条件下,魔芋精粉∶水=1∶50(质量体积比)时,魔芋溶胶性能最好;实验得出魔芋酸乳饮料的最佳配方:奶粉10.0%、白砂糖6.0%、乳酸1.3%、改性魔芋精粉0.3%。     

Influence of temperature and fat content on ideal sucrose concentration,sweetening power,and sweetness equivalence of different sweeteners in chocolate milk beverage

The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.     

脂肪酸糖醇酯制备脂质纳米载体对姜黄素的包裹及释放性能的研究

采用溶解-超声法,以质量比90∶10的肉豆蔻酸赤藓糖醇单酯和月桂酸乙二醇单酯复配物为原料制备了脂质纳米载体,并对疏水性药物姜黄素进行包载,采用扫描电子显微镜和原子力显微镜对脂质纳米载体进行形态学表征,然后利用体外模拟消化系统探究包载姜黄素的脂质纳米载体进入消化道的释放与分解情况。结果表明:得到了粒径分布均匀、大小分别为250.63 nm及265.42nm的空脂质纳米载体及包载姜黄素的脂质纳米载体,包载率达到94.60%;通过不同温度的体外释放实验,发现在37、42℃下姜黄素释放率快速达到98%以上,证明脂质纳米载体对37℃以上的温度具有温敏性;在胃部消化过程中包载姜黄素的脂质纳米载体发生了载体溶解,姜黄素释放率快速上升达到97.81%并趋于平稳;而在胰脂酶、胆汁盐及pH的共同影响下,姜黄素在进入模拟的肠道环境后发生分解,其含量随消化进程快速下降,30 min便分解殆尽。     

新型降糖奶粉的研制

依据糖尿病人的生理特点和营养需求，对糖尿病人所需碳水化合物、蛋白质、脂肪及维生素和微量元素5大营养素进行科学配比，并在此基础上加入可以起到辅助降低人高血糖的中草药提取物——粗多糖，使该产品在营养、功能及口感上实现最优化．最大可能满足糖尿病人所需。