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介绍胶基糖对香精香料的要求,胶基糖的香味评价,香精对胶基糖生产的影响,胶基糖香精的质量问题和可能原因分析,香精水溶性的快速测定,一些胶基糖配方的设计思路和一些花色品种的研发创意。 相似文献
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我国胶基糖历史不长,胶基市场刚刚起步。本文就胶基糖与胶基的生产、市场及其发展状况作一初步探讨。1.胶基糖生产的历史沿革胶基糖是糖果中的一个大类,主要可分为口香糖(Chewinggum)和泡泡糖(bubblgum),胶基(Gumbase)是胶基糖果最关键的基础原料,赋予胶基糖的咀嚼性、吹泡性等区别于其它糖果品种的鲜明特征。胶基糖在国外已有100多年历史,而我国则是从本世纪四十年代胶基精传入我国起,上海等少数沿海城市才办起作坊式的胶基糖工场。五十年代后,随着机械化程度的提高,生产规模亦逐渐扩大;七十年代初,由于制糖市场看好,国… 相似文献
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胶姆糖一般可分为板式口香糖、糖衣口香糖及泡泡糖。胶姆糖的质量与采用胶基的种类很有关系,而胶基又是胶姆精卫生的关键。我国1991年曾颁布一批胶姆糖胶基物质的名单,但品种较少,很不全面,与实际在应用的胶基物质差距很大。据国内外调查,目前所用胶基物质约有73种以上,见表1。胶基在胶姆糖中约占20~30%,它们的安全卫生应从①胶基中各成分本身的毒性;②胶基中各成分含有杂质的毒性;③胶基中各成分的水溶解性等方面来考虑。首先胶基中各成分是否能应用于胶姆精,必须经过毒理学安全性评价,国外批准使用的胶基成分都经过严格的毒… 相似文献
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1.胶基糖的历史胶基糖属于糖果中的一大类,是近代科学所产生的饮食文化的产物,它代表现代社会的嗜好食品,它与普通糖果不同,它除了可供人体消化吸收的成分外,还具有供咀嚼的一种被称为胶基的不溶于水的物质。 相似文献
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海带中褐藻糖胶研究进展 总被引:1,自引:0,他引:1
褐藻糖胶是从海带等褐藻中提取的一类硫酸酯多糖,具有多种生理活性;近年来,褐藻糖胶已成为无污染、健康的药物和"蓝色食品"开发利用的热点之一.介绍褐藻糖胶的分布、组成、结构、性能、提取分离、硫酸基检测方法及应用前景. 相似文献
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胶基简介 总被引:1,自引:0,他引:1
胶基是口香糖和泡泡糖有别于其他所有糖果的主要成份,这种胶状物质咀嚼良久而不会发生任何化学变化。目前的胶基与过去Chicle型的胶基已有很大不同,它含有合成橡胶、塑料体、软化剂、慎充料、乳化剂和许多其他特殊成份,这样才会具有今天胶基的这种特性。当然,高品质的口香糖胶基仍需含有一定百分比的天然胶。 世界上有些厂家自己制造胶基,但大多数厂家则是从专业生产商处购买胶基。如今,在浩瀚的技术文献中,寻找一种简单的胶基的配方并不困难,设备也可以买到,但是,如果没有丰富的生产经验,便很难选择适合的规模和生产能力。反对自己生产胶基的主要原因与胶基供应商所面临的问题相同,即对原材料与新胶基品种的控制,以此与对手竞争市场。 相似文献
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《Food quality and preference》2007,18(6):872-879
Effective aromatization of foods, including emulsion-type products, depends on the quality of flavouring and matching it well with the matrix. A systematic investigation of this effect (including its temporal aspects) has been made on the example of a mayonnaise-type emulsion as a matrix and liquid smoke preparation (SF) as the flavouring agent, emulsion composition and amount of SF added were variability factors. The results of the present study showed significant and large differences in smoke-cured flavour and salty taste (by the same stimulus concentration) due to various composition of the emulsion of the same viscosity (varying fat level and absence or presence of 0.8% of guar gum) but because of experimental design could not be definitely answered what is the causative factor of the observed phenomena. 相似文献
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The present study was carried out to investigate the molecular mass distribution, hydration, and emulsifying properties of extrusion-modified fenugreek gum. Fenugreek gum was extruded in a twin-screw extruder with four different zone 5 barrel temperatures (105, 120, 135, and 150 °C). To minimize the reduction in molecular weight of fenugreek gum during the extrusion process, an exit die was not used. High performance size exclusion chromatography revealed that extrusion cooking slightly changed the molecular mass distribution of the gum. Hydration properties of the gum, such as water dispersibility, water solubility, water hydration viscosity, and water absorption rate, were significantly improved after extrusion cooking. The results suggested that extrusion processing of fenugreek gum could lead to some changes in the structure and functional groups, including disruption of the cell-wall structures and unfolding of the polysaccharide molecules, which could lead to the exposure of functional groups, such as hydrophilic groups, from inside, thereby improving the hydration properties. However, the extrusion process did not significantly affect the water holding capacity of the gum, nor significantly influence the emulsion capacity and stability of the gum. On the other hand, the extrusion process did noticeably remove the unpleasant flavor associated with the original fenugreek gum. 相似文献
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A Casas A
F Mohedano F García‐Ochoa 《Journal of the science of food and agriculture》2000,80(12):1722-1727
The viscosity of diluted guar gum solutions and the viscosity of xanthan and guar gum mixture solutions have been studied. Guar gum solutions showed pseudoplastic behaviour. Apparent viscosity increased with gum concentration and decreased with the temperature at which viscosity was measured. A maximum in the plot of viscosity versus increasing dissolution temperature was observed at 60 °C. This behaviour was related to differences in molecular structure of the polymers solved at different temperatures. Mixtures of xanthan and guar gum showed a higher combined viscosity than that occurring in each separate gum. This synergistic interaction was affected by the gum ratio in the mixture and dissolution temperature of both gums. The effect of polysaccharide concentration (1.0, 1.5 and 2.0 kg m−3), xanthan/guar gum ratio (1/5, 4/2, 3/3, 4/2 and 5/1) and dissolution temperature (25, 40, 60 and 80 °C for both gums) on the viscosity of solutions of mixtures were studied. The highest viscosities were observed when 2.0 kg m−3 gum concentration was used together with a ratio of xanthan/guar gum of 3/3 (w/w) and dissolution temperature of 40 and 80 °C for xanthan and guar gum, respectively. © 2000 Society of Chemical Industry 相似文献
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阿拉伯胶在食品工业中的应用 总被引:15,自引:0,他引:15
本文综述了阿拉伯胶的组成、结构、制备、性质和目前其在食品工业中的应用现状,并对其作为多糖类食品添加剂在我国的发展前景进行了分析。 相似文献
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