纽甜在青梅果脯中的应用研究
目的 为探究纽甜这一新型高倍甜味剂的稳定性以及添加后引起青梅果脯产品质构、黏度和体积方面发生的变化, 为高倍甜味剂在生产中的应用提供参考, 本文对纽甜的甜度经验公式、与安赛蜜及阿斯巴甜复配的协同增效效应、风味评价方法等进行研究。方法 采用高效液相色谱法(high performance liquid chromatography, HPLC)分别测定在一定条件下加热及添加了苹果酸、柠檬酸后纽甜含量的变化, 采用甜度评价实验、风味描述实验、感官评定实验方法, 确定纽甜的甜度公式、增效系数和描述复合甜味液整体的标度, 并将甜味剂复配用于青梅果脯制作。结果 纽甜对热和酸有一定的稳定性; 其呈甜味规律表现为相对甜度(RS)随等甜蔗糖浓度(ES)的增加而明显下降; 确定的甜度经验公式为RS=25787-10642?ES1/3; 纽甜与阿斯巴甜按等蔗糖浓度1:6比例复配可达到14.29%的增效系数, 甜味及整体感官评分皆可达到最佳效果。结论 所确定的甜度经验公式可准确计算在生产上的使用量, 研究得出的复配比例制作的青梅果脯感官可接受度最高。
Objective To research the sweetness empirical formula, synergies with aspartame and acesulfame complex and flavor evaluation methods of neotame to study the stability of the new type sweeteners such as neotame in preserved greengages, and the obvious changes in product quality, structure and viscosity, in order to provide reference for the application of high power sweeteners in production. Methods The content of neotame under certain conditions of heat, malic acid and citric acid was tested by high performance liquid chromatography. The sweetness formula, efficiency coefficient and scaling describing the overall composite sweet liquid were determined by a series of sweetness evaluation, flavor description and sensory evaluation tests. The complex sweetener was used into the production of plum preserves. Results The results showed that neotame was stable under conditions of heat and organic acids. The relative sweetness (RS) relation formula for neotame was RS=25787-10642?ES1/3. The best formula was that neotame:aspartame =1:6, which could reach the synergistic rate of 14.29%. The sweet taste and overall sensory score of the preserved greengages all achieved the greatest. Conclusion The relation formula becomes a useful way to calculate the usage of neotame in production. The best formula of the complex sweetener which is made from neotame and aspartame can be used for the preserved greengage production to get best taste.
标题：纽甜在青梅果脯中的应用研究
英文标题：Application of neotame in preserved greengages
作者：
周宇 华南农业大学食品学院
余小林 华南农业大学食品学院
宋贤良 华南农业大学食品学院
叶盛英 华南农业大学食品学院
陈晓枫 华南农业大学食品学院
中文关键词:纽甜,稳定性,复配,感官评定,
英文关键词:neotame,stability,compound,sensory evaluation,
发表日期：2015-01-04
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