糧食工程畢業(yè)論文-面筋口香糖的制備(已修改)
2025-01-30 15:59 本頁面
【正文】 學(xué)士學(xué)位畢業(yè)論文 面筋口香糖的制備學(xué)生姓名：姜楠學(xué) 號(hào)：20104064123指導(dǎo)教師：魏春紅所在學(xué)院：食品學(xué)院專 業(yè)：糧食工程中國(guó)大慶2013年7月摘 要以面筋蛋白為載體，通過添加木糖醇、黃原膠、食用香精、復(fù)合磷鹽、變性淀粉、糖漿、抗氧化劑等添加劑，應(yīng)用脫水、碾壓等工藝制成黏度小、易分解的環(huán)保型口香糖，探討添加各類添加劑對(duì)口香糖品質(zhì)的影響，并運(yùn)用單因素試驗(yàn)方法確定各基礎(chǔ)添加劑的最適用量，尤其針對(duì)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漿與木糖醇，進(jìn)行均勻試驗(yàn)，通過感官及質(zhì)構(gòu)評(píng)定對(duì)口香糖進(jìn)行探討，對(duì)結(jié)果進(jìn)行回歸分析，確定添加劑的最佳工藝參數(shù)。結(jié)果表明：口香糖配方(以面粉質(zhì)量為基礎(chǔ))為黃油8%、白砂糖24%、配料配方( 以面筋質(zhì)量為基礎(chǔ)) %、木糖醇10%、變性淀粉80%，在此條件下，口香糖產(chǎn)品的感官評(píng)價(jià)較好。通過質(zhì)構(gòu)測(cè)定的回歸及相關(guān)分析，發(fā)現(xiàn)質(zhì)構(gòu)測(cè)定指標(biāo)拉伸力、硬度、黏聚性及剪切力與白砂糖、糖漿、木糖醇之間的相關(guān)性不顯著。關(guān)鍵詞：面筋蛋白 添加劑 感官評(píng)定 質(zhì)構(gòu) 回歸分析AbstractA lowviscosity, degradable and environmentally protective chewing gum using gluten as a carrier in the presence of additives such as xylitol xanthan gum, food flavor, pound 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 onefactoratatime method. A 7level uniform design involving white sugar amount and xylitoltosyrup 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 % 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 analysis21前言 1 課題來源 1 課題背景 1 口香糖的發(fā)展現(xiàn)狀及趨勢(shì) 2 研究的目的和意義 3 本選題研究的主要內(nèi)容和重點(diǎn) 32研究方案 4 4 試驗(yàn)原料 4 實(shí)驗(yàn)設(shè)備 4 口香糖生產(chǎn)工藝 4 工藝流程[5] 4 制作步驟 5 試驗(yàn)方案設(shè)計(jì) 5 感官評(píng)定 5 6 正交試驗(yàn) 8 103結(jié)論 10 存在的問題和技術(shù)關(guān)鍵 11參考文獻(xiàn) 11致 謝 13黑龍江八一農(nóng)墾大學(xué)本科畢業(yè)論文1前言 課題來源課題來源：院內(nèi)自選課題 課題背景口香糖是以天然樹膠或甘油樹脂為膠體的基礎(chǔ)，加入糖漿、薄荷、甜味劑等調(diào)和壓制而成的一種供人們放入口中嚼咬的糖。是很受世界人民喜愛的一種糖類。既可吃又可玩，深受兒童和青年人喜愛。
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