新型蜂蜜咀嚼糖的研制  

Study on the new honey chewing sugar

作　　者：魏文博[1] 黄泽元[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2013年第4期1-4,共4页Journal of Wuhan Polytechnic University

摘　　要：以蜂蜜以及食用胶等为原料制备新型蜂蜜咀嚼糖,通过单因素和正交试验确定制备新型蜂蜜咀嚼糖的最佳配方,试验结果表明:将蜂蜜65%、明胶30%、变性淀粉4%、柠檬酸0.2%、单甘脂0.35%、卵磷脂0.15%和蔗糖酯0.3%,搅拌混匀并于50℃条件下干燥7h,水分含量控制在18%以内所制得的咀嚼糖,咀嚼性好、甜度适宜、具有蜂蜜香味,外观透明均匀、无气泡,可以直接食用,无环境污染。This experiment is introduced with honey and edible glue as raw material,to preprate the new honey che- wing sugar through a single element and orthogonal experiment to determine the best formulation about the new hon- ey chewing sugar. The result shows that the product with the following composition 65% bee honey,30% gelatine, 4% acid denaturated starch,0. 2% citric acid,0. 35% monoglycerides,0. 15% lecithin,0. 3% sucrose ester, and being dried at the temperature 50℃ for seven hours to ensure the moisture content within 18%. The sugar flavor having a good taste. The honey chewing sugar possesses good chewiness,suitable sweetness,and pleasant honey flavor. The appearance of the product has good diaphaneity and free of bubbles. It can be eaten directly and will not cause environmental pollution.

关 键 词：蜂蜜 明胶 咀嚼糖 

分 类 号：TS246.5[轻工技术与工程—制糖工程]