面筋基陈皮春砂仁无糖口香糖的制备  

Preparation of sugar-free chewing gumwith gluten-based tangerine peel and fructus amomi

作　　者：杨娟 黄文 黎俏灵 叶高松 区慧华 李叶龙 YANG Juan;HUANG Wen;LI Qiaoling;YE Gaosong;OU Huihua;LI Yelong(School of chemistry and chemical engineering(College of electrical and mechanical engineering)lingnan normal university,Guangdong zhanjiang 524048,China)

机构地区：[1]岭南师范学院化学化工学院(机电工程学院),广东湛江524048

出　　处：《食品工程》2020年第2期14-19,39,共7页Food Engineering

基　　金：湛江市非资助科技攻关计划项目(2017B01003);川菜发展研究中心(CC19Z27)。

摘　　要：研究了春砂仁陈皮无糖口香糖的制备及其品质特性,最终得出面筋基陈皮春砂仁无糖口香糖最佳配比。通过试验确定春砂仁水提液的最佳提取工艺为:提取温度90°C,浸提时间90 min,浸提次数2次,加水量25倍。口香糖配方为:面筋粉22 g,陈皮粉3 g,卵磷脂2 g,糖醇9 g,春砂仁水提液14 m L。此条件下制成的口香糖质量稳定,口感、色泽等感官品质以及口香糖咀嚼性、黏弹性等质构性质都较好。The preparation and quality characteristics of tangerine peel sugar-free gum with tangerine Peel and fructus amomi were studied.The optimum extraction process of water extract from fructus amomi was determined as follows:extraction temperature of 90℃,extraction time of 90 min,extraction times for 2 times,water added 25 times.The gum was formulated with 22 g of gluten powder,3 g of orange peel powder,2 g of lecithin,9 g of sugar alcohol,and 14 mL of water extract of amomumvillosum.Under this condition,the quality of the gumis stable,and the sensory qualities such as taste,color as well as chewability,viscoelasticity and other texture properties of the gumare better.

关 键 词：小麦面筋 春砂仁 陈皮 无糖型 口香糖 

分 类 号：TS211.41[轻工技术与工程—粮食、油脂及植物蛋白工程]