摘要
将牛蒡置于100℃干燥箱中干燥2h后再放入200℃焙炒5min来改变其风味,使其产生类似于咖啡的风味。将牛蒡粉按(3～5):100的比例和面筋粉混合后可改善面筋的粘弹性、咀嚼性,使其与口香糖中胶基性质相类似,加入木糖醇,制成一种具有类咖啡风味的牛蒡咀嚼片。进行了感官评定,得出了牛蒡咀嚼片的最佳配方为:面筋、牛蒡、木糖醇、柠檬酸和苹果酸的比例分别为26.32%,1.26%,72.03%,0.25%和0.14%。
A new burdock root product -- burdock root masticable sugar slice was studied. The burdock root was dried at the 100℃ for 2h and then baked at 200℃ for 4 min .In this way , the burdock root got a coffee flavor. We added the burdock root into the gluten proteins, like the colloid in the chewing gum at the ratio of (3～5):100 and the gluten protein for mastication was increased. The xylitol was also used in the product to get the three parts together, and then to put them into some citric acid and malic acid,the burdock root mastication sugar slice was produced. After doing the orgnoleptic test, the optimum conditions were burrdock root (26.32%), gluten proteins(1.26%), xylitol(72.03%), critric acid (0.25%) and malic acid(0.14%).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期279-282,共4页
Food Science
