| 赤藓糖醇的开发及其在食品工业中的应用 |
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| 引用本文： | 陆正清. 赤藓糖醇的开发及其在食品工业中的应用[J]. 江苏调味副食品, 2005, 22(4): 11-13 |
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| 作者姓名： | 陆正清 |
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| 作者单位： | 江苏食品职业技术学院生物工程系,江苏,淮安,223001 |
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| 摘 要： | 介绍了赤藓糖醇这种新型糖醇类食品甜味剂，它具有热量低、稳定性高、甜味协调、无吸湿性、无龋齿性、不发酵及不会引起肠胃不适等优点。它可通过微生物发酵法生产，得率约50％，并在糖果、饮料、烘焙食品及佐餐食品等食品工业中有着广泛的应用。
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| 关 键 词： | 赤藓糖醇 开发 应用 食品工业 |
| 文章编号： | 1006-8481（2005）04-0011-03 |
| 收稿时间： | 2004-11-10 |
| 修稿时间： | 2004-11-10 |
Development and application of Erythritol in food industry |
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| LU Zheng-qing. Development and application of Erythritol in food industry[J]. Jiangsu Condiment and Subsidiary Food, 2005, 22(4): 11-13 |
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| Authors: | LU Zheng-qing |
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| Abstract: | Erythritol is a kind of typical glycerol food additives, It has many advantages, such as its lower energy, high stability, better feels and no hygroscopicity etc. If it is not fermented, it does not damage teeth and does not affect bowel and stomach. It could be obtained by the method of microorganism fermentation and its productivity arrives at 50%. It could be widely used in food industry, such as candy, beverage, baking food and assistant food etc. |
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| Keywords: | Erythritol development application food industry |
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