山葵抑菌口香糖的研制  

Development of Antibacterial Wasabi japonica Matsum Chewing Gum

作　　者：昝加志 李杉杉[3] 何新友 任三军 刘鑫 王跃华 

机构地区：[1]成都大学药学与生物工程学院,四川成都610106 [2]眉山市彭山区食品药品监督管理局,四川眉山620800 [3]眉山职业技术学院,四川眉山620000 [4]广元市玺府生物科技有限公司,四川广元628000

出　　处：《食品研究与开发》2017年第16期106-110,共5页Food Research and Development

基　　金：成都市科技局项目(2015-NY02-00148-NC)

摘　　要：为研制一种具有口腔消炎和消除口臭功效的口香糖新产品,用正交试验的方法,以山葵根茎为原料,并添加胶基、木糖醇、山梨醇、蒸馏水等制成山葵口香糖。试验结果表明,山葵口香糖的最佳配方为胶基30 g,糖醇混合物45 g,山葵-β-环糊精包合物3.0 g,蒸馏水15 mL。制得的山葵口香糖辛香味适中,口感良好,并具有预防和控制口腔溃疡、牙龈炎和口臭等口腔疾病的功效,该产品的研制不仅符合未来口香糖发展趋势,也为山葵产品的开发开辟一条新路。In order to develop a new product of chewing gum,Wasabi japonica roots was taken as raw material with adds gum base,xylitol,sorbitol and distilled water to produce a new chewing gum. The formulation was based on orthogonal experiment. The result from the single and orthogonal experiments,showed that the optimal formula were as follows：gum base 30 g,sugar alcohol mixture 45 g,Wasabi japonica β-CD inclution 3.0 g,distilled water 15 mL. The chewing gum had wasabi＇s spice notes and good taste and had prevention and control efficacy of the oral diseases such as oral ulcer,gingivitis and bad breath. Not only conforms to the future developing direction treatment of chewing gum,but also opens up a new path for the development of horseradish products.

关 键 词：山葵 Β-环糊精包合物 口香糖 

分 类 号：TS246.5[轻工技术与工程—制糖工程]