The Sucralose Applications In Fruit Juice Drinks

Along with our country people’s living standards improve and progress, people eat sugar consumption is increasing year by year. Long-term consumption of sugar is easy to cause disease such as obesity, tooth decay, sweetened drinks a lot of people love, but added sucrose and worries people, so the development of low quantity of heat, high sweetness of nutritional sweetener is particularly important, and sweetener sucralose with high sweetness, low calorie, and excellent physical and chemical biology is now one of the better can replace sucrose sweeteners. In recent years, more and more attention on sucralose is high, but consumers for its cognitive degree is not high, also cannot be applied to all kinds of food, this article through studies the sweet characteristics of sucralose and its application in fruit juice beverage, perfecting the people awareness of sucralose sweet characteristic, take the place of sugar as part of sucralose, the application of its added to the juice beverage were studied. Under the premise of without affecting drinks taste, can effectively reduce the product cost, the indirect economic effect; Also for development of new type low energy, low sugar health food has a certain application value, for sucralose product is expected to become the ideal high sweetener instead of sucrose, and can be widely used in food and promotion has a certain significance.Sweet characteristics of sucralose was studied and its relation with relative sucrose sweetness, through sensory evaluation method using the quantitative description method to determine three sucralose sweet characteristic, tai lai brand product is most similar with the characteristics of sucrose sweetness; Sorting method is used to determine the relative sucralose is 600 times of sucrose sweetness. Sucralose instead of fruit juice beverage was studied in the proportion of white granulated sugar, through experiment sucralose in fruit juice beverage production the best alternative,20% sugar,24% reduced the heat, to replace the quality of the products after the influence degree of be fond of no difference with commercially available products.