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首页> 外文期刊>Industries Alimentaires & Agricoles >Formulation and analysis of colour of a light apricot jam.
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Formulation and analysis of colour of a light apricot jam.

机译：浅杏果酱的配方和颜色分析。

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Effects of partial substitution of aspartame for sucrose on quality of light apricot jam were assessed. Batches of apricot jam were prepared with aspartame added at levels replacing up to 100% of the sucrose. Substitution of aspartame for 90 or 100% of the sugar did not give satisfactory results; 80% substitution was the max. possible. Trials with apricot jam made with 80% substitution of aspartame for sucrose showed that the cooking time required increased with increasing final Brix value of the jam. At a Brix value of 30 degree , the product did not have normal characteristics of jam; at 40 degree Brix, the jam showed normal characteristics. Trials with addition of fructose and sorbitol in addition to aspartame showed that the best resultswere achieved with the min. tested levels of fructose (2%) and sorbitol (13%). Changes in colour of apricot jam during storage increased with increasing concn. of added aspartame; this is probably due to gradual breakdown of the aspartame to release free aspartic acid and phenylalanine, which undergo a browning reaction with sugars. Browning of the jam also increased with increasing content of added fructose. If both fructose and aspartame were added to the jam, the intensity of browning was greaterthan for either added alone. Kinetics of deterioration of colour of sucrose-reduced apricot jams are discussed.
机译：评估了用阿斯巴甜部分替代蔗糖对轻质杏酱品质的影响。制备批次的杏酱，其中添加的阿斯巴甜的含量最多可替代100％的蔗糖。用阿斯巴甜代替90％或100％的糖无法获得令人满意的结果;最大取代率为80％。可能。用杏仁糖代替阿斯巴甜80％制成的杏酱的试验表明，所需的烹饪时间随果酱最终白利糖度值的增加而增加。在白利糖度值为30度时，产品没有正常的卡纸特性。在40度白利糖度下，果酱显示出正常的特征。除阿斯巴甜外还添加果糖和山梨糖醇的试验表明，最低限度可获得最佳结果。测试了果糖（2％）和山梨糖醇（13％）的水平。储存过程中杏酱颜色的变化随浓度的增加而增加。添加的阿斯巴甜;这可能是由于阿斯巴甜逐渐分解而释放出游离的天冬氨酸和苯丙氨酸，它们与糖发生了褐变反应。果酱的褐变也随着果糖添加量的增加而增加。如果将果糖和阿斯巴甜都添加到果酱中，则褐变的强度大于单独添加时的褐变强度。讨论了蔗糖减少的杏果酱色变质的动力学。

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