糧食工程毕业论文面筋口香糖的制备.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 optimize on the overall sensory score of chewing gum. Meanwhile, the effect of white sugar amount on textureproperties of chewing gum was evaluated, and a correlation analysis was performed between the two parameters and textureproperties of chewing gum. The results showed that the optimal chewing gum formula (based on flour mass) was 8% butter, 24%white sugar, and auxiliary ingredients (based on gluten mass) including 0.1% xanthan gum, 10% xylitol and 80%modified starch. The optimizations provided better sensory quality of chewing gum. Key words：gluten protein additive sensory evaluation texture parameters regression analysis  1前言 1 1.1 课题来源 1 1.2 课题背景 1 1.3 口香糖的发展现状及趋势 2 1.4 研究的目的和意义 3 1.5 本选题研究的主要内容和重点 3 2研究方案 4 2.1试验原来与设备 4 2.1.1 试验原料 4 2.1.2 实验设备 4 2.2 口香糖生产工艺 4 2.2.1 工艺流程[5] 4 2.2.2 制作步骤 5 2.3 试验方案设计 5 2.3.1 感官评定 5 2.3.2单因素实验 6 2.3.3 正交试验 8 2.3.4验证试验 10 3结论 10 3.1 存在的问题和技术关键 11 参考文献 11 致 谢 13 1前言 1.1 课题来源 课题来源：院内自选课题 1.2 课题背景 等调和压制而成的一种供人们放入是很受世界人民喜爱的一种糖类。既可吃又可玩，深受儿童和青年人喜爱。同时也成为大部分年轻人的扮酷、时尚的新宠。在提升口腔健康的同时，通过咀嚼口香糖带来的面部肌肉运动，在认知学领域也具有多重功效[1]。 5000前的古埃及和古印度，人类就学会用咀嚼一种蜂蜜和树胶的混合物从而口中留香，而如今的口香糖大都是以人工合成的聚醋酸乙烯酯为基本原料。口香糖基质黏性很强，能除去牙齿表面的食物残渣，咀嚼运动、机械刺激又能增加唾液的分泌、冲洗口腔表面、抑制菌斑及唾液内致龋菌的代谢产酸，使牙菌斑和唾液的pH值升高，从而改善口腔内的酸性环境，有利于保持口腔的健康；咀嚼口香糖，能够有效促进面部血液循环与加强肌肉的锻炼，对牙齿颌面的发育有促进作用；此外，唾液分泌增多，可促进消化，亦能帮助抵御口腔病和感冒，而且经常咀嚼口香糖可减缓脸部皱纹的形成，起到美容润肤作用。 然而现行市场中销售的口香糖至少含有20%不能降解和消化的胶基，胶基口香糖残渣黏性很大，