摘要
目的:开发一种具有保健效果的罗汉果口香糖。方法:以罗汉果甜苷作为主要的甜味剂及药效成分,添加山梨醇、苹果酸等物质,通过正交试验来确定罗汉果口香糖的最佳配方。采用大肠杆菌、金黄色葡萄球菌两种代表菌株,通过抑菌圈实验法考察口香糖的抑菌效果。结果:口香糖的最佳配方为:口香糖胶基35.0%、罗汉果甜苷2.0%、山梨醇35.0%、苹果酸0.3%、水4.0%、香味料3.0%、麦芽糊精20.7%。结论:罗汉果口香糖外观良好,口感风味尚佳,且具有明显的抑菌功效。
Purpose： develop a new type of Mangosteen chewing gum with health effects. Method： Using extracts obtained Mogrosides as the primary sweetener and medicinal ingredients, adding sorbitol, flavoring and other substances, to determine the best recipes Mangosteen gum by orthogonal tests. Using Escherichia coli, Staphylococcus aureus, two representative strains, investigating the inhibitory effect of chewing gum by inhibition zone experiment. Results： the best formula of chewing gum： 35 % of the gum base, Mogrosides 2 %, sorbitol 35 %, malic acid 0.3 %, 4 % water, flavoring 3 %, 20.7 % maltodextrin. Conclusion： Mangosteen chewing gum obtained good appearance, taste the flavor comparatively good, and has a significant inhibitory effect.
出处
《广东化工》
CAS
2016年第5期23-24,27,共3页
Guangdong Chemical Industry
基金
广西科技开发项目(桂科重1598005-3
桂科攻12300011)
桂工信投资[2014]276号
广西代谢性疾病重点实验室开放基金项目(2015-181h-01)
关键词
罗汉果
口香糖
正交试验
抑菌
Mangosteen
chewing gum
orthogonah bacteriostatic
