摘要
介绍含功能因子壳聚糖的爽口片的研制过程。确定了含功能因子壳聚糖的爽口片适宜配方:魔芋粉4·0g、壳聚糖2·0g、柠檬酸3·0g、甘油2·0ml、木糖醇8g、蔗糖酯0·9g、单甘酯0·5g、β-环状糊精2·5g、乙基麦芽酚0·1g、薄荷香精1·0ml、水杨酸甲酯0·05ml、安赛密3·0g、薄荷素油1·5ml、薄荷脑1·0g、桉叶油0·3ml、总用水量600ml。
Processing technique of the cools mint with functional chitosan was introduced. The optimum ingredient for the preparation were found as follows: konjak flour 4.0 g,chitosan 2.0 g,citric acid 3.0 g,glycerol 2.0 ml,xylitol 8 g,sucrose ester 0.9 g,glycerol monostearate 0.5 g,β-Schardinger dextrin 2.5 g,ethyl maltol 0.1 g,mint essence 1.0 ml,methyl salicylate 0.05 ml,acesulfame potassium 3.0 g,mentha arvensis oil 1.5 ml,L-menthol 1.0 g,eucalyptus oil 0.3 ml,water 600 ml.
出处
《食品与机械》
CSCD
北大核心
2005年第3期64-65,68,共3页
Food and Machinery
基金
武汉市科技局重大科研项目:20042001018
