共查询到20条相似文献,搜索用时 62 毫秒
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苏州姑苏食品机械总厂新近推出泡泡糖、胶姆糖成套设备。在最近一次订货会上,该成套设备为同行注目,令用户满意。这家被誉为“中国巧克力之母”的企业,是在掌握了泡泡糖胶姆糖在市场上很有发展潜力的信息之后设计研制有关设备的。为便于交流信息,让用户有所选择和了解,兹将有关资料介绍如下: 相似文献
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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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The relationship between duration and maximum intensity of sweetness and peppermint flavor of chewing gum was explored using dual-attribute time-intensity sensory evaluation. Four chewing gum samples, varying in rate of release of sweetness and peppermint flavor were evaluated by 10 trained time-intensity panelists. Chewing gum with a fast release of sweetness and peppermint flavor provided the highest maximum intensity and longest duration of sweetness and peppermint perception. The rate of release of sweetness was more important than rate of release of peppermint flavor in affecting duration of attributes. 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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This study was conducted to determine the feasibility of using corn zein as a natural gum base to be an alternative to the currently used synthetic gum base. The objectives were to (1) develop a corn zein chewing gum and (2) evaluate the taste, texture, and aroma qualities compared with synthetic gum base using a time‐intensity (T‐I) method. Four corn zein gum samples, each made with a different plasticizer (oleic acid, glycerin, propylene glycol, and 1 without any plasticizer), were included in the study along with 2 synthetic gum‐base samples. Nine panelists participated in the T‐I study. Thirteen attributes were evaluated. Maximum intensity, time to maximum intensity, and duration were parameters extracted from the T‐I curve. The synthetic gum‐base samples were rated higher for the maximum intensity of sweet taste and cinnamon aroma‐by‐mouth and lower for the maximum intensity of bitter taste. The propylene glycol corn zein sample was rated the highest for cinnamon aroma and the lowest for stale, rancid, and cheesy aromas. Out of the corn zein gums, the oleic acid sample was rated the lowest for the maximum intensity of hardness. It was also rated highest for the maximum intensity of bitter taste and the lowest for sweet taste. This study showed that it is feasible to use corn zein as a gum base, but future work is needed to develop an acceptable product for consumers. 相似文献
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针对目前国标没有口香糖中VC含量的检测方法,结合已有国标VC测定方法的基础上进行改良试验。对口香糖样品进行快速溶解,使样品中的VC溶解进入含有乙酸的溶液中,与固蓝盐B反应生成黄色的草酰肼-2-羟基丁酰内酯衍生物。在其最大吸收波长420 nm处,用紫外可见分光光度计测定其含量。本方法的线性范围1μg/mL~20μg/mL,检出限为1μg/mL,样品加标回收率在90.9%~98.6%,相对标准偏差为1.57%。 相似文献
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口香糖用聚醋酸乙烯酯的合成 总被引:1,自引:0,他引:1
采用悬浮聚合法合成口香糖用聚醋酸乙烯酯树脂,研究了PVAC的分子量与分散剂用量,分子量调节剂用量、引发剂用量的关系,测定了不同分子PVAC的玻璃化温度。结果表明,PVAC的分子量是可以调节的。Tg随着分子量的增大而提高。 相似文献