武汉工业学院学报
武漢工業學院學報
무한공업학원학보
JOURNAL OF WUHAN POLYTECHNIC UNIVERSITY
2013年
4期
1-4
,共4页
蜂蜜%明胶%咀嚼糖
蜂蜜%明膠%咀嚼糖
봉밀%명효%저작당
bee honey%gelatine%chewing sugar
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。
以蜂蜜以及食用膠等為原料製備新型蜂蜜咀嚼糖，通過單因素和正交試驗確定製備新型蜂蜜咀嚼糖的最佳配方，試驗結果錶明：將蜂蜜65％、明膠30％、變性澱粉4％、檸檬痠0．2％、單甘脂0．35％、卵燐脂0．15％和蔗糖酯0．3％，攪拌混勻併于50℃條件下榦燥7h，水分含量控製在18％以內所製得的咀嚼糖，咀嚼性好、甜度適宜、具有蜂蜜香味，外觀透明均勻、無氣泡，可以直接食用，無環境汙染。
이봉밀이급식용효등위원료제비신형봉밀저작당，통과단인소화정교시험학정제비신형봉밀저작당적최가배방，시험결과표명：장봉밀65％、명효30％、변성정분4％、저몽산0．2％、단감지0．35％、란린지0．15％화자당지0．3％，교반혼균병우50℃조건하간조7h，수분함량공제재18％이내소제득적저작당，저작성호、첨도괄의、구유봉밀향미，외관투명균균、무기포，가이직접식용，무배경오염。
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 having a good taste .The honey chewing sugar possesses good chewiness , suitable sweetness , and pleasant honey flavor.The appearance of the product has good diaphaneity and free of bubbles .It can be eaten directly and will not cause environmental pollution .
