番茄苦瓜饮料的研制  

The Development of Tomato-bitter Gourd Juice Drink

作　　者：陈景鑫[1] 郭玲玲[1] 宋芳芳[1] 

机构地区：[1]齐齐哈尔工程学院管理工程系,黑龙江齐齐哈尔161005

出　　处：《江苏调味副食品》2013年第4期10-12,16,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：以苦瓜和番茄为主要原料研制复合饮料,最佳的加工方案为:番茄汁与苦瓜汁的比例为2∶1,其他辅料的添加量分别为黄原胶0.2%、白砂糖15%、柠檬酸0.2%、Vc 0.01%、蜂蜜0.25%、精盐0.02%。制成的复合饮料不仅具有调节肠胃功能、降低胆固醇、降血压、降血糖、防癌、抗癌、减肥、润肠通便等功效,还有利于促进儿童生长发育及增强儿童的记忆力。In this paper,with tomato and bitter gourd as the main raw material,the optimum condition is found: the ratio of tomato juice and bitter gourd juice is 2 ∶ 1,adding amount of other auxiliary materials include gum 0. 2%,sugar 15%,citric acid 0. 2%,Vc 0. 01%,honey 0. 25%,refined salt 0. 02%. This compounded beverage is beneficial to regulate the stomach function,lower cholesterol,blood pressure and blood glucose,anti-cancer,reduce weight and contributes to the children's growth and enhance their memory.

关 键 词：苦瓜 番茄 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]