| 低热值甜味剂赤藓糖醇的研究现状及应用 |
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| 引用本文： | 刘建军,赵祥颖,田延军,韩延雷,张家祥,李丕武.低热值甜味剂赤藓糖醇的研究现状及应用[J].中国酿造,2006(12):1-4. |
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| 作者姓名： | 刘建军 赵祥颖 田延军 韩延雷 张家祥 李丕武 |
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| 作者单位： | 山东省食品发酵工程重点实验室,山东,济南,250013 |
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| 摘 要： | 赤藓糖醇是一种多元醇类甜味剂，口味类似于蔗糖，具有热量低、稳定性高、甜味协调、吸湿性低、无致龋齿性、不发酵及不会引起肠胃不适等。该文简述了赤藓糖醇的生理功能和代谢特征、生产工艺、研究现状以及在食品工业中的应用。
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| 关 键 词： | 赤藓糖醇 甜味剂 发酵 应用 |
| 文章编号： | 0254-5071(2006)12-0001-03 |
| 修稿时间： | 2006年7月21日 |
Current research situation and application of erythritol as low-cal sweetener |
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| LIU Jian-jun,ZHAO Xiang-ying,TIAN Yan-jun,HAN Yan-lei,ZHANG Jia-xiang,LI Pi-wu.Current research situation and application of erythritol as low-cal sweetener[J].China Brewing,2006(12):1-4. |
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| Authors: | LIU Jian-jun ZHAO Xiang-ying TIAN Yan-jun HAN Yan-lei ZHANG Jia-xiang LI Pi-wu |
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| Abstract: | Erythritol is a polylol sweetener with good taste and flavor like sucrose. There are several virtues in erythritol, such as low calory, high stability, appropriate sweet taste, non-cariogenic, non-hygroscopic, azymous and so on. Besides, it would not affect gastrointestinal function. The physiological function, metabolic property, production technique, current research and application in food industry of erythritol were introduced in this paper. |
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| Keywords: | erythritol sweetener fermentation application |
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