实验号 | 因素 | 等甜蔗糖 | 指标 | 综合得分 | ||||
| 白砂糖 | 罗汉果粉 | 赤藓糖醇 | 浓度(ES%) | 口感 | 增效系数 | 等甜成本 |
|
1 | 35‰ | 0.10‰ | 10‰ | 7.25% | 7 | 1.16 | 1.67 | 11.24 |
2 | 35‰ | 0.15‰ | 13‰ | 7.75% | 81.04 | 2.16 | 12.20 |
|
3 | 35‰ | 0.20‰ | 16‰ | 8.75% | 7 | 1.01 | 2.66 | 9.18 |
4 | 40‰ | 0.10‰ | 13‰ | 7.35% | 7 | 1.05 | 1.90 | 10.73 |
5 | 40‰ | 0.15‰ | 16‰ | 8.50% | 6 | 1.04 | 2.40 | 7.72 |
6 | 40‰ | 0.20‰ | 10‰ | 8.25% | 7 | 0.94 | 2.37 | 9.73 |
7 | 45‰ | 0.10‰ | 16‰ | 8.00% | 8 | 1.04 | 2.14 | 12.24 |
8 | 45‰ | 0.15‰ | 10‰ | 8.50% | 7 | 1.03 | 2.11 | 10.84 |
9 | 45‰ | 0.20‰ | 13‰ | 9.00% | 7 | 0.95 | 2.61 | 9.26 |