共查询到20条相似文献,搜索用时 848 毫秒
1.
本文介绍了新一代醋酸型饮料的制作工艺,并通过几种甜味剂的品质分析和应用试验确定了适合醋酸饮料的甜味剂配方。 相似文献
2.
碳酸饮料是指充入液体二氧化碳的饮料制品,由于含有二氧化碳气体,通常称为汽水。根据GB/T10792-1995《碳酸饮料(汽水)》的标准要求,现将碳酸饮料的分类,质量指标浅析如下。一、产品分类1、根据可溶性固形物含量,将碳酸饮料分为全糖碳酸饮料和低糖碳酸饮料。全糖碳酸饮料指可溶性固形物含量不低于9.0%,不添加任何甜味剂的碳酸饮料;低糖碳酸饮料指可溶性固形物含量不低于4.5%,允许添加甜味剂的碳酸饮料。2、根据产品的风味,将碳酸饮料分为果汁型、果味型、可乐型、低热量型和其它型。果汁型是指原果汁含量不低于2.5%的碳… 相似文献
3.
4.
杨树菇保健饮料的工艺研究 总被引:4,自引:0,他引:4
研究了杨树菇饮料的生产工艺、配方和稳定性等。结果表明,杨树菇保健饮料的最佳配方为:添加杨树菇营养液60%,甜味剂6%,酸味剂0.3%,稳定剂0.1%,制得的饮料风味独特,稳定性佳。 相似文献
5.
6.
市场上蓝莓果汁饮料种类比较多,要抢占更多市场,就必须保证饮料口味的独特性,来获得更多人们的喜爱。对蓝莓果汁饮料加工工艺进行分析,将蓝莓作为原料,通过添加适当的酸度调节剂与甜味剂等,得到最终果汁饮料。企业需要在生产过程中,结合市场反馈数据,来对产品加工配方和工艺参数进行调整,在保证良好口感的同时,提高饮料营养效果。 相似文献
7.
8.
芹菜汁绿茶复合饮料的研制 总被引:1,自引:1,他引:1
以芹菜、绿茶为主要原料,研究了复合饮料的加工工艺。通过正交试验和感官评定,确定了复合饮料的最佳配方。综合比较了澄清型和混浊型复合饮料的感官及理化指标,如透光率、pH值、可溶性固形物含量、总黄酮含量和茶多酚含量等,结果表明澄清型复合饮料色泽鲜亮,口感清爽,且功能性成分含量较丰富。 相似文献
9.
10.
11.
<正> 进入21世纪,食品将朝着口味清淡化、低热量、低胆固醇、高纤维、高蛋白质等方向发展,而甜味剂,特别是高质量高强甜味剂,对食品工业的发展发挥着重要的促进作用。一般来说,高强甜味剂的理想化要求是具备使用安全性;良好的甜味特性,没有不良的口感与后味;适当的溶解度与稳定性;价格便宜,在等同甜度下的价格低于蔗糖等。阿斯巴甜是一种接近于理想要求的高强甜味剂,在食品工业中发挥着其他甜味剂无法替代的作用,有着广阔的市场潜力。 相似文献
12.
以杜仲叶提取液、白糖等为主要原料,利用酵母菌、醋酸菌混合发酵,真空浓缩后,再与酸奶粉、功能性甜味剂、酸味剂等调配,采用恰当的固体饮料工艺,制成低热量具有保健作用的发酵固体饮料。 相似文献
13.
14.
15.
塔格糖是一种天然的低能量填充型甜味剂,并具有抑制高血糖、改善肠道菌群和不致龋齿等多种生理功效。目前主要通过生物和化学两种方法合成。 相似文献
16.
塔格糖是一种很好的低能量填充型甜味剂,并具有抑制高血糖、改善肠道菌群和不致龋齿等多种生理功效。本文详细介绍了塔格糖的物化性质、代谢特性、生理功能及安全毒理等各方面特性。 相似文献
17.
ABSTRACT: Research into sweetness perception and preference thus far has demonstrated that sweetness preference is related not to the total sugar consumed by an individual but the amount of refined sugar ingested. Research has yet to be conducted, however, to determine whether a diet high in artificial sweeteners contributes to sweetness liking and preference with the same result as a diet high in sugar. The purpose of this research was to determine if such a relationship exists with regard to diets high in artificially sweetened beverages. Seventy-one female participants were recruited and screened for sweetener consumption in beverages. Sixty-four of these individuals were selected for sensory testing. All participants evaluated orange juice samples (ranging from 0% added sucrose to 20% added sucrose) for liking of sweetness using a 9-point hedonic scale. Based on screening survey data, participants were categorized according to sweetener consumption group (artificial sweetener consumers and natural sweetener consumers) and by overall sweetened beverage intake (low or high, regardless of sweetener type normally consumed). Sensory data were analyzed to compare sweetness liking in each of these groups. Significant differences in liking were observed, with individuals in the high sweetened beverage intake group preferring sweeter orange juice than those in the low-intake group. Categorization by sweetener type resulted in no significant differences between the groups, indicating that regardless of the type of sweetener consumed in a beverage, liking of sweetness will be influenced in the same manner. 相似文献
18.
19.
塔格糖(tagatose)的生产及应用研究现状 总被引:1,自引:0,他引:1
塔格糖是一种天然的低能量填充型甜味剂,并具有抑制高血糖、改善肠道菌群和不致龋齿等多种生理功效。本文介绍了塔格糖的生理功能,并详细论述了它的生产方法及在食品中的应用情况。 相似文献
20.
The addition of fiber to foods and beverages has been linked with greater satiety and reduced energy intakes at the next meal. However, measures of satiety can be influenced by the time interval between beverage consumption and the next meal. The objective of this study was to determine how the time interval between consumption and a subsequent test meal impacts the satiating power of a low-calorie beverage supplemented with low-viscosity pectin fiber. Forty-two participants (20 men, 22 women) each participated in 4 study sessions. Study preloads were 2 low-calorie beverages (355 mL, 8 kcal) containing either 0 g fiber (no fiber) or 8 g low-viscosity fiber (added fiber). These preloads were consumed either 90 min before lunch or 15 min before lunch. Every 15 min, participants rated hunger, desire to eat, fullness, and thirst using 100-mm visual analogue scales. A test lunch was served and plate waste was measured. Beverages with added fiber reduced energy intakes at lunch relative to those without fiber. A short delay (15 min) between beverage consumption and a subsequent meal was associated with higher satiety ratings and reduced energy intakes, regardless of fiber content. The addition of low-viscosity pectin to low-calorie beverages reduced energy intakes at the next meal, presenting a possible tool for intake regulation. A short time interval between consumption of a low-calorie beverage and a meal also increased satiety and decreased food intake, reflecting the short-lived effect of volume. 相似文献