澄清型苦瓜凉茶饮料的研制  

Study on Juice Clarification Technology of Dried Bitter Gourd Extract

作　　者：邹宇晓[1] 徐玉娟[1] 张雁[1] 廖森泰[1] 张名位[1] 李升锋[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所广东省农产品加工公共实验室,广东广州510610

出　　处：《食品科学》2007年第12期584-587,共4页Food Science

基　　金：广东省农业攻关重大专项(2003A2030501);广州市科技攻关(2004Z1-E0081)

摘　　要：在苦瓜干浸提液中添加多种风味物质,通过转溶、酶解、冷冻等工艺,研制出一种外观澄清透明、滋味清甜微苦,口感柔和,风味协调,兼有苦瓜的清香和乌龙茶清香的凉茶饮料。Some flavor materials were added into the hot water extract of dried balsam pear and a kind of cool drink was prepared. Through solubilizing and hydrolyzing with enzyme, then freezing and filtrating, the balsam pear drink looks pellucid, tastes sweet and slightly bitter, and scents the smell of balsam pear and oolong tea.

关 键 词：澄清 苦瓜 凉茶 

分 类 号：S642.5[农业科学—蔬菜学]