摘要
以小麦面筋替代胶基,高木糖醇和可可风味为其特征,采用正交设计优化和品质特性分析,研制可生物降解的绿色环保可可味高木糖醇口香糖。结果表明,影响口香糖风味及品质的主次因素顺序:β-环糊精>香精>木糖醇>可可粉>小麦面筋;在条件参数:小麦面筋18g、可可粉3g、香精120μL、β-环糊精1.6g、木糖醇10g时,口香糖适口性较好,品质特性佳。
High xylitol and biodegradable chewing gum with cocoa flavor,which was no-pollution to the environment, was systematically prepared with orthogonal design and quality analysis by the wheat gluten in stead of gum base,with xylitol and cocoa flavor at the same time. The results of the experiment showed that beta- cyclodextrin was the main factor that influenced the taste and quality of the gum,followed by essence,xylitol, cocoa,and wheat gluten and when their process parameters were wheat gluten 18g,xylitol 10g,cocoa 3g, beta-cyclodextrin 1.6g, and essence 120μL correspondingly,the flavor and the quality of the gum was preferably.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期212-214,共3页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(30940058
31170672)
浙江省自然科学基金(Y3110025)
浙江省科技厅公益性项目(2011C22019)
重点实验室开放基金(2010F30003)
关键词
口香糖
可可粉
木糖醇
绿色
环保
chewing gum cocoa xylitol green environmental protection
