苦瓜颗粒冲剂的工艺研究  

Development of bitter gourd granule solid beverage

作　　者：张雁[1] 李健雄[1] 张名位[1] 廖森泰[1] 

机构地区：[1]广东省农业科学院生物技术研究所广东省农产品加工公共实验室,广东广州510640

出　　处：《食品工业科技》2006年第7期108-109,共2页Science and Technology of Food Industry

基　　金：广东省科技攻关项目(2003A2030501);广东省农业科学院院长基金项目(04-基金-10B)。

摘　　要：研究了苦瓜颗粒冲剂固体饮料的加工工艺。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-环状糊精作为苦味包埋剂,可制得质量良好的苦瓜汁;采用浓缩苦瓜汁、麦芽糊精、蔗糖、柠檬酸等原料的复配重量比5∶45∶50∶0.3以及恰当的工艺条件,可得到品质风味优良的苦瓜颗粒冲剂。Processing technology for a bitter gourd granulated solid beverage was reported. The results showed that good quality bitter gourd juice could be produced by using 100mg/kg zinc gluconate as color protecting agent and 1% β- cyclodextrin as bitterness covering agent. Good quality and tasteful granulated solid beverage could be obtained by adopting raw material ration of concentrated bitter gourd juice, maltodextrin, sugar and citric acid at 5：45：50：0.3 as well as by appropriate processing technology.

关 键 词：苦瓜 颗粒冲剂 加工工艺 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]