苦瓜乳复合饮料的工艺研究  

Preparation of composed drink from bitter gourd and milk

作　　者：张雁[1] 丘银清[1] 池建伟[1] 张名位[1] 

机构地区：[1]广东省农业科学院农业生物技术研究所国家农业部功能食品重点开放实验室,广州51064

出　　处：《食品工业》2005年第1期28-30,共3页The Food Industry

基　　金：广东省科技攻关项目(2003A2030501)

摘　　要：研究了具有营养保健功能的苦瓜乳复合饮料的加工工艺。结果表明:以鲜苦瓜为原料,用100mg/kg葡萄糖酸锌作为护色剂、1%β-环糊精作为苦味包埋剂,可制得质量良好的苦瓜汁;采用鲜牛乳:苦瓜汁=8:2的原料配比,蔗糖9%,复合稳定剂0.15%等工艺条件,可得到品质优良的苦瓜乳复合饮料。Technology of composed beverage from bitter gourd and milk with nutritional and healthy functions was reported. The results showed that good quality bitter gourd juice could be produced by using 100mg/ kg zinc glu-conate as color protecting agent and 1 %β-cyclodextrin as bitterness embedding agent. Good quality and tasteful composed milk beverage could be obtained by adopting following conditions : raw material ration of fresh milk and bitter gourd juice 8:2, sugar 9% , composed stabilizer 0.15%

关 键 词：复合饮料 苦瓜汁 护色剂 复合稳定剂 苦味 鲜牛乳 加工工艺 葡萄糖酸锌 包埋剂 工艺研究 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程] TS262.5[轻工技术与工程—食品科学与工程]