| 摘要 |
Prepn. soft chewing gum from gum base, sweetener, falvour, etc. is characterised by (a) using the alpha-lyzed starch paste (I) prepd. by heat-treating the starch substantially as amylopectin, partly or wholly as substitute for starch syrup and (b) regulating the moisture content of chewing gum to 0.3-5.5 w/w%. (I) can be prepd. e.g. by (a) using rice, glutinous corn- or glutinous barley, starch, etc. as starting material, (b) kneading it with a suitable amt. of water, (c) steaming for 20-30 mins. (d) cooling in water, (e) pounding to rice cake-form, (f) combining with starch syrup and sugar with heating dividedly in several times, (g) opt. whipping egg white and water previously and (h) mixing with the whipped prod. BF using sugar mainly as sweetener, chewing gum keeping it softness even at below -10 deg. C can be obtd. and by using dextrin of DE 2-50 mainly as sweetener, low calorie soft chewing gum can be obtd. Starch and water are used in wt. ratio of 1:0.5-3, pref. 1:1-2. |
