摘要
以芦荟全汁及少量玉米醇溶蛋白为原料制成营养保健芦荟口香糖。应用正交实验的方法,对结果进行极差和方差分析。实验结果表明,用芦荟全汁20%;玉米醇溶蛋白5%;糖酸比100∶1;保湿剂3.0%;胶基25%,所制得的芦荟口香糖适口性最好。
In this experiment,a new type of superior aloe chewing g um composed of whole leaf Aloe Gel and a little bit of Zeins was developed.The formulation was based on orthog onal experiment.The result showed that the product with the following composition20%whole leaf Aloe Gel,5%Zeins,25%chewing g um base,a sug ar:acid ratio of 100:1and3.0%wetting ag ent had a g ood taste and mouth-feel.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第2期58-60,共3页
Science and Technology of Food Industry
基金
安徽省教育厅课题(2002KJ077)。
