苦瓜饮料生产工艺的研究  

Preliminary Research on the Production Process of Balsam Pear Drink

作　　者：金艳梅[1] 

机构地区：[1]吉林农业科技学院生物工程学院,吉林132101

出　　处：《吉林农业科技学院学报》2008年第3期3-5,52,共4页Journal of Jilin Agricultural Science and Technology University

摘　　要：以苦瓜为主要原料,添加适量的蜂蜜、白砂糖、盐及其它辅料,研制出口感清爽、风味独特、清凉降暑、营养丰富、品质稳定的苦瓜汁饮料。本试验对生产工艺流程、配方的选择进行研究,工艺独特,有效解决了苦瓜脱苦的实际技术问题,提出较佳的配方与生产工艺参数要点。We research the drink of balsam pear juice by adding proper amount of honey, white granulated sugar, salt and other accessories on the basis of the raw material of the balsam pears, which is cool and distinctive tasted, rich nutrient, and stable quality. This test researched the choice of production process and formulation and it has unique technology, which solve the actual technology problems to make it without bitter and promote some better formulation and production process parameters points.

关 键 词：苦瓜 生产工艺流程 配方 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]