速溶鲜罗汉果粉的中试研究  

A pilot-test study on instant powder made from fresh Momordica grosvenori Swingle fruit

作　　者：杨洪元[1] 蒋向军 覃吉胜 杨春成[1] 林华[1] 

机构地区：[1]广西职业技术学院,广西南宁530226 [2]桂林亦元生现代生物技术公司,广西桂林541004

出　　处：《饮料工业》2011年第3期27-31,共5页Beverage Industry

基　　金：桂林市科技攻关与新产品试制,项目合同编号20090106-8.

摘　　要：以无籽罗汉果为原料，采用正交试验设计，重点对湿法超微粉碎、酶处理、澄清、低温喷雾干燥几项关键技术进行了中试研究。中试产品水分含量低于3％，总苷含量达9．96％，甜苷V含量达5．42％。通过中试试验，说明速溶鲜罗汉果粉的工业化生产是可行的。With seedless Momordica grosvenori Swingle fruit as the raw material, some key technologies were pilot-test studied through orthogonal tests, including wet superfine grinding, enzyme treatment, clarification and low-temperature spray drying. Instant powder made from fresh Momordica grosvenori Swingle fruit contained moisture less than 3%, total mogroside up to 9.96% and mogroside V 5.42%. The pilot-test indicated that the industrial production of instant powder from fresh Momordica grosvenori Swingle fruit is feasible.

关 键 词：无籽罗汉果 速溶粉 中试 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]