毕业设计（论文）《面筋口香糖的制备》.doc

PAGE PAGE 2 学士学位毕业论文 毕业设计论文 面筋口香糖的制备 摘 要 以面筋蛋白为载体，通过添加木糖醇、黄原胶、食用香精、复合磷盐、变性淀粉、糖浆、抗氧化剂等添加剂，应用脱水、碾压等工艺制成黏度小、易分解的环保型口香糖，探讨添加各类添加剂对口香糖品质的影响，并运用单因素试验方法确定各基础添加剂的最适用量，尤其针对在干粉中添加白砂糖及在面筋蛋白洗出后添加不同比率的糖浆与木糖醇，进行均匀试验，通过感官及质构评定对口香糖进行探讨，对结果进行回归分析，确定添加剂的最佳工艺参数。结果表明：口香糖配方(以面粉质量为基础)为黄油8%、白砂糖24%、，配料配方( 以面筋质量为基础) 为黄原胶0.1%、木糖醇10%、变性淀粉80%，，在此条件下，口香糖产品的感官评价较好。通过质构测定的回归及相关分析，发现质构测定指标拉伸力、硬度、黏聚性及剪切力与白砂糖、糖浆、木糖醇之间的相关性不显著。 关键词：面筋蛋白 添加剂 感官评定 质构 回归分析 Abstract A low-viscosity, degradable and environmentally protective chewing gum using gluten as a carrier in the presence of additives such as xylitol xanthan gum, food flavor, compound phosphate, modified starch, syrup and antioxidant was developed through dehydration, rolling, etc. The effects of the additives on the overall sensory score of chewing gum were investigated by one-factor-at-a-time method. A 7-level uniform design involving white sugar amount and xylitol-to-syrup mass ratio was used to optimize on the overall sensory score of chewing gum. Meanwhile, the effect of white sugar amount on textureproperties of chewing gum was evaluated, and a correlation analysis was performed between the two parameters and textureproperties of chewing gum. The results showed that the optimal chewing gum formula (based on flour mass) was 8% butter, 24%white sugar, and auxiliary ingredients (based on gluten mass) including 0.1% xanthan gum, 10% xylitol and 80%modified starch. The optimizations provided better sensory quality of chewing gum. Key words：gluten protein additive sensory evaluation texture parameters regression analysis TOC \o 1-3 \h \z \u 1前言 1 1.1 课题来源 1 1.2 课题背景 1 1.3 口香糖的发展现状及趋势 2 1.4 研究的目的和意义 3 1.5 本选题研究的主要内容和重点 3 2研究方案 4 2.1试验原来与设备 4 2.1.1 试验原料 4 2.1.2 实验设备 4 2.2 口香糖生产工艺 4 2.2.1 工艺流程[5] 4 2.2.2 制作步骤 5 2.3 试验方案设计 5 2.3.1 感官评定 5 2.3.2单因素实验 6 2.3.3 正交试验 8 2.3.4验证试验 10 3结论 10 3.1 存在的问题和技术关键 11 参考文献 11 致 谢 13 黑龙江八一农垦大学本科毕业论文 PAGE 13 1前言 1.1 课题来源 课题来源：院内自选课题 1.2