共查询到18条相似文献,搜索用时 15 毫秒
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无蔗糖膳食纤维软糖研制 总被引:3,自引:0,他引:3
主要介绍无蔗糖膳食纤维软糖的研制过程。该产品以壳聚糖、魔芋精粉为膳食纤维原料;并作为软糖的胶凝剂和成形剂,以甜蜜素、木糖醇作为甜味剂取代蔗糖研制而成。确定了无蔗糖膳食纤维软糖的工艺和配方。 相似文献
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采用6种澄清剂[壳聚糖、皂土、聚乙烯吡咯烷酮(polyvinylpyrrolidone,PVPP)、明胶、硅藻土和果胶酶]对酥李果酒进行澄清处理,通过分析澄清后酥李果酒的澄清度、总糖、总酸、酒精度、澄清速率、稳定性和感官表现,探索酥李果酒的澄清方法,为酥李果酒开发提供理论基础。结果表明:不同用量澄清剂对酥李果酒的澄清效果不同,其中壳聚糖和果胶酶澄清效果总体较好。不同澄清剂的最适用量及最佳澄清效果不同,以0.45 g/L壳聚糖澄清效果最佳。最适用量的不同澄清剂澄清后酒液的感官品质均有显著提高(P0.05),以0.6 g/L PVPP和0.9 g/L皂土澄清最佳,均以0.45 g/L壳聚糖和0.6 g/L PVPP澄清速率和稳定性最佳。综合分析认为酥李果酒的最适澄清剂为0.45 g/L壳聚糖,其次为0.6 g/L PVPP和0.9 g/L皂土。 相似文献
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以普洱茶为原料,通过浸提、浓缩、干燥等工艺制成普洱茶粉,与产品胶基混合制成普洱茶风味口香糖.本文主要探讨普洱茶汁浓缩、干燥的最佳工艺,以及茶粉用量对口香糖品质的影响.实验结果表明,普洱茶汁最佳浓缩条件为:β-环糊精3.0%、蒸发温度55℃,真空度-0.08MPa,最佳干燥条件为:3倍原茶叶重量的蔗糖、蒸发温度55℃、真空度-0.09MPa、7h.口香糖生产工艺中荼粉最佳添加量为50g/300g胶基. 相似文献
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The headspace solid-phase microextraction (HS-SPME) technique combined with GC–MS was evaluated to study 33 selected flavour compounds released from chewing gum. The operating conditions of SPME were optimised, including different fibres (PDMS, DVB/CAR/PDMS, PA and PDMS/DVB), sample size, extraction time and temperature. The results indicated that while HS-SPME was a rapid and valuable technique, poor reproducibility occurred under all conditions. It was found that this deficiency could be alleviated by utilising mathematical modelling techniques, an approach which had not been previously used in the analysis of flavour compounds in chewing gum by HS-SPME. Compared to the instrumental analysis data themselves, the models provided more insights to the release behaviour of flavour compounds from chewing gum and the more reproducible kinetic rate constants might be used for comparing the release of different compounds or the same compound under different conditions. 相似文献
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Structural,Thermal, Physical,Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum 下载免费PDF全文
Maria de Morais Lima Lucia Cesar Carneiro Daniela Bianchini Alvaro Renato Guerra Dias Elessandra da Rosa Zavareze Carlos Prentice Angelita da Silveira Moreira 《Journal of food science》2017,82(3):698-705
Films based on chitosan and xanthan gum were prepared using casting technique aiming to investigate the potential of these polymers as packaging materials. Six formulations of films were studied varying the proportion of chitosan and xanthan gum: 100:0 (chitosan:xanthan gum, w/w, C100XG0 film); 90:10 (chitosan:xanthan gum, w/w, C90XG10 film); 80:20 (chitosan:xanthan gum, w/w, C80XG20 film); 70:30 (chitosan:xanthan gum, w/w, C70XG30 film); 60:40 (chitosan:xanthan gum, w/w, C60XG40 film); and 50:50 (chitosan:xanthan gum, w/w, C50XG50 film). The total quantity of solids (chitosan and xanthan gum) in the filmogenic solution was 1.5 g per 100 mL of aqueous solution for all treatments, according to the proportion of each polymer. The films were evaluated by their functional groups, structural, thermal, morphological, physical, mechanical, and barrier properties. All films have presented endothermic peaks in the range of 122 to 175 °C and broad exothermic peaks above 200 °C, which were assigned to the melting temperature and thermal decomposition, respectively. These results demonstrated that films with xanthan gum have the highest Tm and ΔmH. The films containing higher content of xanthan gum show also the highest tensile strength and the lowest elongation. Xanthan gum addition did not affect the water vapor permeability, solubility, and moisture of films. This set of data suggests the formation of chitosan–xanthan complexes in the films. 相似文献
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为了使无糖口香糖大众化,对无糖口香糖原料性能进行了研究。通过2.5 L小捏合机反复调试配方,经过多次流水线试验,目前产品已进入实质性生产阶段。其口味佳,价格适中,市场前景好。该款产品符合SB/T100023-2008标准。 相似文献
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德国Palatinit公司 《中国食品工业》2005,(11):53-54
<正>口香糖是近年来糖果市场中增长最为 迅速的产品类型。尽管以前人们对 它是否对牙齿有害存有疑惑,但是咀嚼 口香糖能起到镇静、放松以及集中注意 力的作用,并且被认为是舒适愉悦的一 个来源。今天的消费者更加注重避免不 必要的卡路里摄入,以及避免对牙齿的 不良影响,尤其当他们在享受吃口香糖 相似文献
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Uzawa M Sakurai K Okuyama S Asada S Sakanoshita M Tsukada K Kawahara S 《Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan》2004,45(2):67-72
We have developed an analytical method for terpene resins in chewing gum. The fraction including terpene resins was prepared by means of hexane extraction and two silica gel column chromatography treatments (hexane and ethyl acetate) from chewing gum. The terpene resin fraction was analyzed with LC/MS and IR. The terpene resins are mixtures of polymeric pinene and/or limonene, which have a monomer molecular weight of 136. The MS spectrum of the terpene resin peak on the LC/MS total ion chromatogram showed protonated molecular ion (M + H)+ peaks at intervals of m/z 136, characteristic of a complex mixture of polyterpenes. IR spectroscopy is a suitable technique to identify the terpene resin type, ie., pinene or limonene. When the method was applied to imported chewing gum sold in Japan, terpene resins were clearly detected. 相似文献