藏青果利咽口香糖加工工艺研究

Study on the Throat-care Gum Technology of Fructus Chebulae Immaturus

以藏青果、薄荷为原料,通过粉碎、浸提等工艺制成藏青果浸膏,与胶基、甜味剂等物质混合制成藏青果利咽口香糖。主要探讨藏青果浸膏浸提的最佳工艺,以及藏青果浸膏用量、糖醇添加量、胶基用量对口香糖品质的影响。通过正交试验,确定藏青果浸膏的最佳浸提工艺为:乙醇浓度80%,浸泡温度80℃,料液比1∶40(g/mL)。藏青果利咽口香糖的最佳配方为:混合糖醇50 g(木糖醇∶麦芽糖醇为7∶1,质量比),胶基45 g,藏青果浸膏3 g,安赛蜜0.2 g,薄荷0.1 g。

Taking Fructus chebulae immaturus and peppermint as the raw materials , and extractum which produced by crushing and leaching processes, mixed with gum base, edulcorant etc. to make Fructus chebulae immaturus throatcare gum.This article mainly discussed the optimum extraction process , the effect of amount of extractum, sugar alcohol, gum base on the quality of chewing gum. The best result of extraction process was based on orthogonal test：ethanol concentration 80%, extraction temperature 80 ℃, material liquid ratio 1∶40（g/mL）. The best formulation of the chewing gum was：sugar alcohol 50 g（xylitol∶maltol=7∶1, mass ratio）, gum base 45 g, extractum of Fructus chebulae immaturus 3 g, acesulfame 0.2 g, mint 0.1 g.