抹茶味面筋蛋白基口香糖的研制

以小麦面筋为胶基原料,以水、甘油、复合甜味剂(山梨醇和麦芽糖醇)以及抹茶4种辅料研制抹茶味面筋蛋白基口香糖。通过单因素试验确定水、甘油、复合甜味剂(山梨醇和麦芽糖醇)以及抹茶4种辅料的合适用量,再选取用水量、甘油用量、山梨醇和麦芽糖醇比例3个因素进行均匀试验以优化配方。通过感官评定确定抹茶味面筋蛋白基口香糖的最佳配方,并制作相关的产品,最后进行质构分析评判产品性能。感官评定结果表明,口香糖的最佳配方为:小麦面筋蛋白10 g,薄荷冰0.02 g,β-环糊精0.8 g,抹茶0.2 g,水11 g,甘油1.2 g,山梨醇和麦芽糖醇各为2.5 g。对口香糖的质构测定结果进行回归和相关性分析,表明测定结果能较好地预测口香糖的硬度、弹性、黏聚性和咀嚼性,但口香糖的硬度、弹性、黏聚性与辅料之间(除加水量与硬度、咀嚼性、黏聚性3个因素之间),相关性不显著。

Development of Matcha Flavored Gluten-Based Chewing Gum

In this experiment,wheat gluten was used as the base material for the preparation of matcha-flavored gluten-based chewing gum with water,glycerin,complex sweeteners(sorbitol and maltitol)and matcha powder.The suitable dosages of water,glycerin,complex sweeteners(sorbitol and maltitol)and matcha powder were firstly determined by single factor test,then the three factors contained the dosage of water,glycerin and the ratio of sorbitol to maltitol were selected to optimize the formula using uniform design.The chewing gum products were prepared based on the optimal formula determined by sensory evaluation,and the properties of the products were measured by texture analysis.The results of sensory evaluation showed that the optimal formula of chewing gum was as followed:wheat gluten 10 g,mint ice 0.02 g,β-CD 0.8 g,matcha tea 0.2 g,water 11 g,glycerin 1.2 g,sorbitol 2.5 g,and maltitol 2.5 g.Regression analysis and correlation analysis of the texture results of chewing gum showed that the measurement results could predict hardness,elasticity,cohesiveness and chewability of chewing gum better.However,there was no significant correlation between hardness,elasticity,cohesiveness of chewing gum and the accessories(except for the correlation between water addition and hardness,chewiness and cohesion).