响应面法优化荆芥生物降解口香糖工艺

Optimization of production technology of degradable schizonepeta tenuifolia briq chewing gum by response surface methodology

为克服传统口香糖胶基不易分解的缺点。采用玉米醇溶蛋白作为胶基,将荆芥汁作为风味剂制成爆珠口香糖。试验以制备玉米醇溶蛋白胶基的加热温度、加热时间以及食用乙醇的浓度进行单因素试验,在此基础上利用响应面优化法确定口香糖的最佳工艺参数。最佳条件为玉米醇溶蛋白的加热温度为62℃、时间为55 min、食用乙醇浓度为79%。此时口香糖的降解率为(12.23±2.45)%。在此工艺下制备的荆芥口香糖,外观良好,口感风味尚佳。

In order to change the nonbiodegradable characteristic of traditional chewing gum,Zein was taken as gum base,and Schizonepeta tenuifolia briq juice was used as flavor agent to make popping beads to produce a new chewing gum.to determine the best recipes Schizonepeta tenuifolia briq chewing gum by single factor test and response surface method.The best formula of chewing gum is heating temperature 62℃,heating time 55 min,edible ethanol concentration 79%.and then the degradation rate was 12.23±2.45%.