英文酸奶甜味_已修改.docVIP

Analysis for the Effect of Sweetener in Yogurt on Human Health Dai, Yiming Jia, Luwei Mo, Di Advisor: Liu, Qiu Abstract: For quite a long time, yogurt has been considered to be one of the most healthy and fashionable drinks. And some studies showed that the sweetness of yogurt is closely related to the added sweeteners, and sweetness is one of the most important indexes which influence the flavor of yogurt. It is specified in National Yogurt Standard (GB2746-1999) that the amount of Fermented-milk sweeteners, especially acesulfame(安赛蜜) added in yogurt may not be higher than 15mg/kg with the sweetness under 80, because long-term intake of excessive sweeteners like acesulfame may lead to damage to the function of our organs and body metabolism. Our experiment which was based on inspection and analysis of partial market or home-made yogurt showed that the amount of acesulfame added in products was generally higher than 1000mg/kg, and the sweetness more than 100. Therefore, it is necessary to make a set of strict random inspection system to ensure the food safety of consumers by spot check the yogurt and yogurt drinks and finding out their sweetener content. Keywords: yogurt; sweetness; sweetener Introduction: In 1908, yogurt was gradually known by people after a famous Soviet scholar Metch-nikoff proposed a theory that drinking yogurt could help extend lifespan. However, people had difficulty in adapting to the sour taste of yogurt. Yet yogurt was mass produced and drunk only in the Netherlands, Bulgaria, and some countries in the Middle East. Most countries and regions were still in blank in yogurt research and its fermentation technology. With the going of studies on yogurt all over the world, Donnon, an European family business began commercially producing yogurt in 1942, and improved the taste of yogurt by developing new formula,and yogurt became more popular.Base on nutriology, there is little difference in protein and fat content bet