果葡糖浆在果汁饮料中的应用研究

对使用蔗糖与果葡糖浆生产的果汁饮料的成分进行了分析，比较了两类产品的糖成分和感官差异。结果表明：使用蔗糖生产的果汁饮料与使用果葡糖浆生产的果汁饮料比较，果葡糖浆对产品色泽的影响与蔗糖没有明显区别；但在产品风味方面，后者甜味消失快，果香味与酸味变浓；在果汁生产过程中，采用果葡糖浆部分替代蔗糖的产品风味不受影响．

Study on application of fructose syrup in fruit juice

The composition of fruit juice drinks processed with sucrose and fructose syrup was analyzed, and a comparison was made between them in sugar content and sensory quality. The results indicated that no difference was observed in the colour of the products, but the sweetness of the fruit juice drinks with fructose syrup lost more quickly, resulting in more tartness and fruit flavour. The partial substitution of fructose syrup for sucrose in the production of fruit juice drinks had no effect on their flavour.