[关键词]
[摘要]
以感官指标为主要评价指标，采用混料设计法优化以三氯蔗糖为主甜味剂，葡萄糖、木糖醇、麦芽糊精为主要填充料的保健型复合餐桌代糖的配方。最佳配方为：葡萄糖的添加水平为21.3%、木糖醇为23.3%、麦芽糊精为55.4%。感观评价得分为4.66。
[Key word]
[Abstract]
In this paper, sensory evaluation was used for optimiazation of formula of a healthy sugar substitute by mixture design model. The best formula was determined as: glucose (21.3%), xylitol (23.3%), maltodextrin (55.4%). The sensory sore was 4.66.
[中图分类号]
[基金项目]
广州市番禺区科技计划项目（2010-Z-16-1）
