不同添加剂用量对面筋蛋白基口香糖品质的影响.docxVIP

不同添加剂用量对面筋蛋白基口香糖品质的影响刘 舒 1 ，刘 琦 2 ，刘 佩 3 ，侯汉学 不同添加剂用量对面筋蛋白基口香糖 品质的影响 刘 舒 1 ，刘 琦 2 ，刘 佩 3 ，侯汉学 3 , * (1 .大连海洋大学食品科学与工程学院，辽宁省水产品加工及综合利用重点开放实验室，辽宁 大连 1 16 0 23 ； 2710 18) 2.胶南市科学技术局，山东 青岛 2664 00；3.山东农业大学食品科学与工程学院，山东 泰安 摘 要：以面筋蛋白为载体，通过添加木糖醇、黄原胶、食用香精、复合磷酸盐、变性淀粉、糖浆、抗氧化 剂等添加剂，应用脱水、碾压等工艺制成黏度小、易分解的环保型口香糖，探讨添加各类添加剂对口香糖品质的 影响，并运用单因素试验方法确定各基础添加剂的最适用量，尤其针对在干粉中添加白砂糖及在面筋蛋白洗出后添 加不同比率的糖浆与木糖醇，进行均匀试验，通过感官及质构评定对口香糖进行探讨，对结果进行回归分析，确 定添加剂的最佳工艺参数。结果表明：口香糖配方( 以面粉质量为基础) 为黄油 8 % 、白砂糖 2 4 % 、酵母 1 .2 % ，配 料配方( 以面筋质量为基础) 为黄原胶 0 . 1 % 、木糖醇 1 0 % 、变性淀粉 8 0 % ，醒发时间 2 h ，在此条件下，口香糖产 品的感官评价较好。通过质构测定的回归及相关分析，发现质构测定指标拉伸力、硬度、黏聚性及剪切力与白砂 糖、糖浆、木糖醇之间的相关性不显著。 关键词 ： 面筋蛋白；添加剂；感官评定；质构；回归分析 Effects of Additives on Properties of Gluten-based Chewing Gum LIU Sh u1，LIU Qi2，LIU Pei3，H OU H an -x ue3, * (1. Key and Open Laboratory of Aquatic Product Processing and Utilization of Liaoning Provinc, School of Food Science and 116023, China ；2. Jiaonan Science and Technology Bureau, Qingdao Engineering, Dalian Ocean University, Dalian 266400, China；3. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China) 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 texture properties of chewing gum was evaluated, and a correlation analysis was performed between the two parameters and texture properties of chewing gum. The results showed that the optimal chewing gum formula (based on flour mass) was 8% butter, 24% white sugar, 1.2% yeast,