黄茶无胶基口香糖配方设计与工艺研究  

Study on Formula Design and Process of Yellow Tea Gum Free Chewing Gum

作　　者：虞培力 许金伟[2] 周晓红[2] 张星海 YU Pei-li;XU Jin-wei;ZHOU Xiao-hong;ZHANG Xing-hai(Zhejiang Agroforestry University,Hangzhou Zhejiang 311300;Zhejiang Economics and Trade Polytechnic)

机构地区：[1]浙江农林大学,浙江杭州311300 [2]浙江经贸职业技术学院

出　　处：《现代农业科技》2018年第13期248-250,共3页Modern Agricultural Science and Technology

基　　金：平阳县科技计划项目"瞬时变压技术对平阳黄汤品质影响及黄茶系列功能食品开发"

摘　　要：以木糖醇与黄茶提取物为主要原料,应用单因素试验探究黄茶无胶基口香糖最佳配方及工艺参数。结果表明,黄茶无胶基口香糖最佳配方比例为黄茶提取物2%、柠檬酸0.2%、柠檬酸钠0.2%、薄荷脑0.1%、薄荷香精0.2%、绿茶香精0.1%;优化工艺参数为化糖温度与辅料混合温度140~150℃、风味调节温度90~95℃、浇注温度85~90℃、冷却脱膜温度<50℃,同时控制发烊与返砂程度,完成黄茶无胶基口香糖浇注。本研究为黄茶无胶基口香糖生产奠定了工艺基础。Using the xylitol and yellow tea extract as the main raw materials,the optimum formula and process parameters of the yellow tea gum free chewing gum were studied by using single factor experiment.The results showed that the optimum formula of yellow tea gum free chewing gum was yellow tea extract 2%,citric acid 0.2%,sodium citrate 0.2%,menthol 0.1%,peppermint essence 0.2%,green tea flavor 0.1%.The optimum process parameters were as follows:thawing sugar and mixing excipients temperature 140~150℃,flavor regulation temperature 90~95℃,pouring temperature 85~90℃,cooling and stripping temperature less than 50℃.At the same time,through the control of the level of melting and crystallization,the yellow tea gum free chewing gum pouring was completed.The research can lay the technological foundation for the production of yellow tea gum free chewing gum.

关 键 词：黄茶 木糖醇 无胶基口香糖 配方 工艺流程 

分 类 号：TS246[轻工技术与工程—制糖工程] TS272[轻工技术与工程—食品科学与工程]