共查询到20条相似文献,搜索用时 78 毫秒
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清粉机的工作状态和清粉效果对面粉质量、出粉率及优质低灰分面粉的出粉率有举足轻重的作用。进机物料的性质、筛面的工作状态、清粉机筛网的配置、筛体运动特性、单位流量和吸风量都直接影响清粉机的效果。同时生产过程中的操作和维护也是十分重要的。 相似文献
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甜菊糖甙在食品饮料工业中的应用 总被引:1,自引:0,他引:1
介绍了甜菊糖甙的分子结构和物理化学性质,详细说明了其功能与特点;作为市场上一种天然的低热量甜味剂,甜菊糖甙在食品饮料工业有巨大的优势,应该得到广泛的推广和应用;并通过应用实例说明甜菊糖甙在食品饮料中的用量。 相似文献
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UPLC-ELSD同时测定白酒中六种甜味剂方法初探 总被引:2,自引:1,他引:1
采用超高效液相色谱一蒸发光散射检测器建立了一种可同时测定6种甜味剂的方法。针对白酒中甜味剂的检测,样品前处理简单,测定一个样品仅需4min,方法快速、准确,同时可以避免测定结果中假阳性的干扰。该检测方法的回收率达到89%~105%。除甜菊糖苷线性相关系数稍差,r〉0.9891外,其他5种甜味荆的线性相关系数均r〉0.9917;标准偏差(RsD)为4.6%。安赛蜜检出限为6mg/L,阿斯巴甜和甜蜜素检出限为7.5mg/L,纽甜、糖精检出限为6.5mg/L,甜菊糖苷检出限为10mg/L。 相似文献
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E.A. Esmerino A.G. Cruz E.P.R. Pereira J.B. Rodrigues J.A.F. Faria H.M.A. Bolini 《Journal of dairy science》2013
As in the case of probiotic functional foods in recent years, demand has increased notably for light or diet foods with added sweeteners. However, little is known about the effect of different sweeteners on the microorganisms present. Thus, the objective of the current study was to establish the ideal sucrose concentration and equivalent concentrations of different sweeteners and to determine, by microbiological analyses, the influence of these compounds on the viability of the starter and probiotic cultures used in the production of strawberry-flavored Petit Suisse cheese during its shelf life. The ideal sucrose concentration was determined using the just-about-right (JAR) scale, and the equivalent concentrations of the sweeteners were subsequently determined by the magnitude estimation method. Microbiological analyses were also carried out to check the viability of the cultures during the product’s shelf life. The results showed that the compounds Neotame (NutraSweet, Chicago, IL) and stevia presented, respectively, the greatest and least sweetening power of the sweeteners tested. None of the sweeteners used in this study exerted a negative effect on the viability of the starter or probiotic cultures, and thus we were able to obtain a probiotic, functional food with reduced calorie content. 相似文献
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Susanne Struck Doris Jaros Charles S. Brennan Harald Rohm 《International Journal of Food Science & Technology》2014,49(9):1963-1976
This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour. 相似文献
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甜味剂在凉果蜜饯上的研究进展 总被引:1,自引:0,他引:1
甜味剂的作用是增加甜度,但除了感官性,他还具有强化风味及防腐作用。至今功能性甜味剂在国内外的应用很广泛,但甜味剂的成本及食品安全是摆在我们面前的挑战。 相似文献
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复合甜味剂配方的研究 总被引:1,自引:0,他引:1
本文以甜度高、等甜蔗糖甜度成本低的糖精钠为甜味剂主剂 ,天门冬酰苯丙氨酸甲酯、乙酰磺胺酸钾和甜菊糖甙为辅剂 ,环己基氨基磺酸钠为补充因素 ,以正交法安排试验 ,筛选出综合性能较优的复合甜味剂配方。 相似文献
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Sugar overconsumption continues to increase worldwide and contributes to multiple health-related issues. Dairy foods represent a large market, grossing more than $125 billion per year worldwide. Consumer demands for healthier products are leading to a large push for sugar reduction in dairy foods. Sugar plays an important role in dairy foods, not only in flavor but also in texture, color, and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult. Natural and artificial nonnutritive sweeteners exist for sugar reduction. Natural nonnutritive sweeteners are popular, particularly for label appeal, but many consumers still prefer the taste of artificial nonnutritive sweeteners. Sweet taste perception can also be affected by texture of the food matrix and the presence of fat. Other sugar reduction techniques include hydrolysis of lactose, ultrafiltration, and direct reduction. This review will address the role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk. 相似文献