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甜菊糖苷的品尝科学

   甜味在食品行业发挥着重要作用,人们对健康饮食的需求使能够代替蔗糖的高倍甜味剂市场巨大。甜菊糖的后苦味以及之前的法律障碍阻碍了甜菊糖市场的发展,甜菊糖苷和瑞鲍迪苷A便是从甜叶菊中提取的高倍甜味剂。
Sweet taste in the food industry plays an important role, people demand for healthy eating that can replace sucrose high sweetener market is huge. Stevia sugar bitter after and before the legal obstacles hindered the development of market of stevia sugar, stevia glycoside and BaoDi glycosides extracted from stevia is A high sweetener.
对于任何高倍甜味剂,不管是天然的还是非天然的,其市场影响因素主要有两个:成本和口感。纯度在80%以下的瑞鲍迪苷A价格适中,高于80%的瑞鲍迪苷A价格高。甜菊糖苷主要受甜叶菊品种、种植技术、提纯技术等因素的综合影响。甜菊糖经粗提之后,再和不同的高纯度甜菊糖混合,其口感会变得更好。   成本和口感对生产商来说特别重要,因此甜菊糖市场必须平衡两者之间的关系。消费者是否喜爱也是产品成功的重要因素,对巧克力来说也是如此,因为人们有时吃巧克力更多的是为了乐趣而不是为了获取营养,因而知道哪种甜菊糖成分在巧克力中口感最佳非常重要。无糖巧克力通常使用一种甜味剂或两种甜味剂的复配。我们将比较不同的瑞鲍迪苷A /甜菊糖苷的口感,研究消费者对含不同EUREBA成分的牛奶巧克力的喜爱程度,向大家提前告知我们的降糖解决方案。
For any high sweetener, whether natural or unnatural, its market influence there are two main factors: cost and texture. Under 80% of purity BaoDi nucleoside A moderate price, more than 80% of BaoDi glycosides A high price. Stevia glycoside mainly by stevia varieties, planting technology, influence factors such as comprehensive purification technology. Stevia sugar after coarse extraction, and different high purity stevia sugar, it will taste better. Cost and the taste is especially important for manufacturers, so the stevia sugar market have to balance the relationship between the two. Whether consumers love is also important to the success of a product, so also for chocolate, because people sometimes eat chocolate is more for fun, not to get nutrition, so know what kind of stevia sugar in chocolate palate best is very important. Sugar-free chocolate typically use a sweetener or compound with two kinds of sweetener. We will compare different Rayleigh BaoDi nucleoside A/the taste of sweet chrysanthemum glucoside, studies of consumers on different components of milk chocolate EUREBA liking, to let us know in advance of the glucose solution
 
高倍甜味剂市场正迅速扩张,低端总甙甜菊糖也充斥在市场中,这也是公司之所以要努力为客户提供最佳甜菊糖的原因。三种EUREBA产品在口感、甜度以及后苦味等方面并没有明显的不同。EUREBA 360和使用蔗糖的牛奶巧克力在感官评测中没有明显区别,而且EUREBA360拥有更好的口感更实惠的价格,因而EUREBA360完全能够应用在无糖巧克力产品当中。
High sweetener market is rapidly expanding, low total glucoside stevia sugar is also in the market, the company is to provide customers with the best stevia sugar. Three EUREBA product after taste, sweetness and bitterness and no obvious different. EUREBA milk chocolate in 360 and using sucrose there were no significant differences in sensory evaluation, and EUREBA360 has better taste more affordable prices, thus EUREBA360 fully capable of application in sugar-free chocolate products.

甜菊糖设备 
 
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