罗汉果饮料的生产工艺研究  

The manufacture of momordica grosvenori swingle drink

作　　者：林清强[1] 林雨[1] 武庚[1] 

机构地区：[1]福建师范大学生命科学学院,福州350108

出　　处：《食品工程》2009年第1期33-36,共4页Food Engineering

摘　　要：初步介绍罗汉果的外貌、生理习性和罗汉果化学成分、药理作用。详细介绍了罗汉果原液的提取分离技术以及饮料的制作工艺。饮料以罗汉果浸提液为主要原料,添加适量的调味剂调制而成。3000mL的饮料中原液:180mL;木糖醇:120g;柠檬酸:0.4g;干草浸提液:20mL。这种饮料低脂,不含蔗糖,口感清爽,适合糖尿病人、肥胖病人饮用,具有一定的市场发展前景。This paper introduced the appearance,physiological characteristic,chemical constituents and pharmacological effects of Momordica grosvenori Swingle,as well as extracting and separating technology,manufacture technology of its drink.This drink is developed from Momordica grosvenori Swingle extract with the addition of natural flavourings.In 3 000 mL of it,there were extractions of Momordica grosvenori Swingle 180 mL,xylito 120 g,citric acid 0.4 g,extract of licorice root 20 mL.It is low-calorie,low-fat,witho...

关 键 词：罗汉果 低热量保健饮料 提取分离技术 药理作用 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]