竹笋环保口香糖加工工艺的研究

Study on the technology of bamboo shoots dissolvable chewing gum

介绍了以小麦面筋、玉米醇溶蛋白及竹笋为原料制成绿色环保竹笋口香糖的加工工艺。实验结果表明,竹笋口香糖中添加15%的玉米醇溶蛋白,25%的小麦面筋,100∶1的糖酸比,4%的山梨醇;老化条件为25℃的温度,10h左右的干燥时间,水分含量最后控制在30%所制得的口香糖适口性最好。

The technologies of bamboo shoots dissolvable chewing gum were introduced, which were composed of wheat gluten, zeins, bamboo shoot and so on. The experimental results showed that the better characters of the bamboo shoots chewing gum are acquired under the conditions, zeins, wheat gluten, sorbic alcohol and the ratio of sugar and acid were added 25%, 15%, 4% and 100：1 respectively; dry condition was controlled in 25℃ within 10h for the sake of 30% moisture range.