期刊论文

中文

武汉轻工大学学报

2095-7386

2013

4

1-4

10.3969/j.issn.1009-4881.2013.04.001

本校为第一机构

以蜂蜜以及食用胶等为原料制备新型蜂蜜咀嚼糖,通过单因素和正交试验确定制备新型蜂蜜咀嚼糖的最佳配方,试验结果表明：将蜂蜜65%、明胶30%、变性淀粉4%、柠檬酸0.2%、单甘脂0.35%、卵磷脂0.15%和蔗糖酯0.3%,搅拌混匀并于50℃条件下干燥7h,水分含量控制在18%以内所制得的咀嚼糖,咀嚼性好、甜度适宜、具有蜂蜜香味,外观透明均匀、无气泡,可以直接食用,无环境污染。

This experiment is introduced with honey and edible glue as raw material ,to preprate the new honey che-wing sugar through a single element and orthogonal experiment to determine the best formulation about the new hon -ey chewing sugar.The result shows that the product with the following composition 65%bee honey, 30%gelatine, 4%acid denaturated starch, 0 .2%citric acid , 0.35% monoglycerides, 0.15% lecithin, 0.3% sucrose ester, and being dried at the temperature 50℃for seven hours to ensure the moisture content within 18%.The sugar flavor havi...