CAJ | 학술논문

为开发利用甜菊糖资源研制一种保健食品。以榛子、甜菊糖为主要原料，在正交试验的基础上，研制出一种口感醇香的榛子甜菊糖。试验结果表明：甜菊糖的用量是影响产品品质的主要因素，最佳配方是：榛子仁8 g，甜菊糖0.030 g，聚葡萄糖56 g，木糖醇8.0 g，苹果酸0.055 g。产品色泽鲜亮，表面光滑，块形完整，具有该品种特有的滋气味，适宜糖尿病人食用。
위개발이용첨국당자원연제일충보건식품。이진자、첨국당위주요원료，재정교시험적기출상，연제출일충구감순향적진자첨국당。시험결과표명：첨국당적용량시영향산품품질적주요인소，최가배방시：진자인8 g，첨국당0.030 g，취포도당56 g，목당순8.0 g，평과산0.055 g。산품색택선량，표면광활，괴형완정，구유해품충특유적자기미，괄의당뇨병인식용。
The aim was to prepare a health food for exploiting stevioside resources. With hazel , stevioside as the main raw materials, on the comparison of orthogonal test, a mellow and sweet hazelnut stevioside was prepared. Results showed that the stevioside dosage was the main factor affecting the product quality , the best formula was:hazelnut 8 g, stevioside 0.03 g, polydextrose 56 g, xylitol 8.0 g, malic acid 0.055 g. The products were bright color, smooth surface,complete bulk shape, and had this kind of product peculiar taste and smell, which were suitable for people with diabetes.