孙平，赵丰，张丽彤，夏爽，朱奕橦

（天津科技大学食品工程与生物技术学院，教育部食品营养与安全重点实验室，天津  300457）

摘要：以高甜度甜味剂三氯蔗糖为原料，分别采用流化床喷雾干燥制粒和摇摆造粒机制粒加工制得固态速溶餐桌代糖产品。对制得的产品进行形态结构和部分性质测定，并对两种加工方式制得的产品进行速溶性对比。结果显示，配方为0.7%三氯蔗糖，13%膨松剂（柠檬酸/ 碳酸氢钠为1：1.4），86%麦芽糊精，适量的95%食用酒精，经过摇摆造粒机制粒得到的餐桌代糖产品具有膨松结构，速溶性有很大提高。扫描电子显微镜（SEM）显示，摇摆造粒机制粒的产品具有类似蜂窝状的孔洞，可以有效加快溶解速度。摇摆造粒机制粒，方法简单易行，设备造价低，具有工业生产价值。

关键词：餐桌代糖；速溶；三氯蔗糖

Development and Study on Instant Sugar Substitute Product

SUN Ping，ZHAO Feng，ZHANG Li-tong，XIA Shuang，ZHU Yi-tong

(Key Laboratory of Food Nutrition and Safety，Ministry of Education of China，Food Engineering and BiotechnologyCollege，Tianjin University of Science and Technology，Tianjin 300457，China)

Abstract: sucralose 0.7g/100g，raising agent 13g/100g （the mass ratio citric acid∶sodium bicarbonate = 1：1.4），maltdextrin 86g/100 g，right amount of edible alcohol.The produc-t processed by swing granulation mechanism hadporous morphology，which result in good instant.This m-ethod easy to control and low cost，has great industrialproduction value. With high sweetness sweetener sucralose as raw material，solid sugar substitute product was producedthrough fluid-bed spray drying granulator or swing granulator. Morphological structure and some properties of theproducts were tested，and instant of the product produced by 2 different processing methods were compared. The resultsshowed that the optimal formula is: sucralose 0.7g/100g，raising agent 13g/100g（the mass ratio of citric acid tosodiumbicarbonate is 1 to 1.4），maltdextrin 86g/100g，defined amount of 95% edible alcohol. The product produced throughswing granulator has bulking structure and increased instant. SEM showed that the this product has honeycomb structureholes to accelerate dissolving speed. Method of swing granulator is simple with low cost and industrial production value

Key words: sugar substitute；instant；sucralose

333（2014年第17卷第11期）