| 酸奶发酵中以甜菊糖甙代替蔗糖初探 |
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| 引用本文： | 张亚雄,肖淑芳,等.酸奶发酵中以甜菊糖甙代替蔗糖初探[J].中国食品添加剂,1995(3):13-15. |
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| 作者姓名： | 张亚雄 肖淑芳 |
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| 作者单位： | 宜昌大学微生物工程教研室、实验室 |
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| 摘 要： | 本课题摸索出以低热值高甜度的天然甜味剂－－甜菊糖甙代替酸奶中传统甜味剂蔗糖的大部分后的最佳发酵工艺。得到其品质，外观均不受影响，且风味更佳，发酵时间更短的甜菊糖甙酸奶。
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| 关 键 词： | 甜菊糖甙 蔗糖 酸奶 发酵 甜味剂 使用 |
Study on Replacement of Cane Sugar by Stevioside in Sour Milk Fermentation |
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| Zhong Yxiong,Xiao Shufang,Xiong Ze.Study on Replacement of Cane Sugar by Stevioside in Sour Milk Fermentation[J].China Food Additives,1995(3):13-15. |
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| Authors: | Zhong Yxiong Xiao Shufang Xiong Ze |
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| Abstract: | This paper reports the use of stevioside to replace cane sugar in sour milkfermentation. Under the best condition,not only the extemal appearenee of the plDduct issimilar to the traditional sour milk and flavour even better, but also the fermentaion cycle canbe shorten. |
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| Keywords: | stevioside cane sugar sour milk fermentation |
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