《食品工业》2023年第44卷第2期14工艺技术可食性面筋蛋白口香糖工艺优化姚振松潍坊市政务服务中心（潍坊261061）摘要该试验研究了黄油、木糖醇和糖浆、阿拉伯胶及变性淀粉各因素对口香糖感官品质和质构的影响。结果表明,在单因素试验中,当黄油占高筋小麦粉的含量为7%,木糖醇和糖浆比例为1∶1,阿拉伯胶占面筋蛋白的含量为4%,变性淀粉占面筋蛋白的含量为66%时,口香糖的感官品质最佳。在正交试验中,当黄油占高筋小麦粉的含量为7%,木糖醇和糖浆比例为0∶1,阿拉伯胶占面筋蛋白的含量为4%,变性淀粉占面筋蛋白的含量为66%时,口香糖的感官品质最佳。当黄油占高筋小麦粉含量为7%,木糖醇和糖浆比例为1∶1,阿拉伯胶占面筋蛋白含量为4%,变性淀粉占面筋蛋白含量为66%时,口香糖质构最佳。关键词口香糖;黄油;阿拉伯胶;木糖醇和糖浆;变性淀粉ProcessOptimizationonChewingGumofEdibleGlutenProteinYAOZhensongWeifangGovernmentAffairsServiceCenter(Weifang261061)AbstractTheexperimentdiscussedtheeffectsofbutter,gumarabic,xylitol,syrupandmodifiedstarchonchewinggum.Designtheorthogonalexperimentofeveryfactoronchewinggumonthebasicofsinglefactorexperiment.Theresultshowedthat,inthesinglefactorexperiment,whentheproportionofbuttertohighglutenwheatflourwas7%,theratiobetweenxylitolandsyrupwas1∶1,theproportionofgumarabictoglutenproteinwas4%,andtheproportionofmodifiedstarchtoglutenproteinwas66%,thesensoryqualityofchewinggumwasthebest.Besides,intheorthogonalexperiment,whentheproportionofbuttertohighglutenwheatflourwas7%,theratiobetweenxylitolandsyrupwas0∶1,theproportionofgumarabictoglutenproteinwas4%,andtheproportionofmodifiedstarchtoglutenproteinwas66%,thesensoryqualityofchewinggumwasthebest.Whentheproportionofbuttertohighglutenwheatflourwas7%,theratiobetweenxylitolandsyrupwas1∶1,theproportionofgumarabictoglutenproteinwas4%,andtheproportionofmodifiedstarchtoglutenproteinwas66%,thequalityandstructureofchewinggumwerethebest.Keywordschewinggum;butter;gumarabic;xylitolandsyrup;modifiedstarch无糖口香糖是一种功能性口香糖，非常受消费者欢迎。近年来我国口香糖市场规模不断扩大，利润空间非常广阔[1]，但人均消费量仅为欧美等成熟市场的1/10。在德国等国家，无糖口香糖的市场占...
