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《Food & Machinery》 2008-03
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Preparation technique of sugar-free Gynostemma pentaphyllum chewing gum

CHEN Wu ZOU Sheng-qin WU Xiao-chun(Key Laboratory of Jiangxi Province for Research on Active Ingredients in Natural Medicines,Drug and Food Institute of Yichun University,Yichun,Jiangxi 336000,China)  
Optimizing the formula and technique and using moist pellet manufacturing method, a kind of sugar-free Gynostemma chewing gum was developed. The results showed that the concentration of moistening agent and the quantities of several primary materials had great effects on the quality of sugar-free Gynostemma chewing gum. Taking 70% ethanol as moistening agent, as the receipt was made up of 10‰ Gynostemma flour, 50% milk powder, 20% MCC and 18% mannitol and 2% magnesium stearate, a new kind of sugar-free Gynostemma chewing gum could be obtained with good taste and typical Gynostemma flavor.
【Fund】: 江西省星火计划资助项目(项目编号:994006)
【CateGory Index】: TS218
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