粮食工程面筋口糖的制备.docVIP

学士学位毕业论文 面筋口香糖的制备 学生姓名： 学 号： 指导教师： 所在学院：食品学院 专 业： 中国·大庆 20年月 Abstract A low-viscosity, degradable and environmentally protective chewing gum using gluten as a carrier in the presence of additives such as xylitol xanthan gum, food flavor, compound phosphate, modified starch, syrup and antioxidant was developed through dehydration, rolling, etc. The effects of the additives on the overall sensory score of chewing gum were investigated by one-factor-at-a-time method. A 7-level uniform design involving white sugar amount and xylitol-to-syrup mass ratio was used to op