苦瓜汁、菊花茶复合茶饮料的研制  

Preparation of Compound Beverage with Bitter Gourd Juice and Chrysanthemum Tea

作　　者：胡月英[1] 王妨[2] 钱健[2] 陈文学[2] 

机构地区：[1]海南大学材料与化工学院,海南海口570228 [2]海南大学食品学院,海南海口570228

出　　处：《热带农业工程》2012年第2期1-5,共5页Tropical Agricultural Engineering

基　　金：海南省自然科学基金(NO.211008);海南省教育厅基金(NO.Hjkj2012-10)

摘　　要：研究苦瓜菊花清凉饮料的生产工艺,采用VC和氯化锌等复合护色剂对苦瓜进行护色,用氯化钠和柠檬酸进行脱苦;以菊花浸提时间、温度、固液比为主要因素,对菊花的浸提工艺进行了优化,最后进行苦瓜菊花汁饮料的配方优化。结果表明,采用苦瓜汁8%、菊花茶汁60%、白砂糖8%、柠檬酸0.12%等配比,可制得营养丰富、口感适宜、清暑止渴、品质优良的苦瓜菊花清凉茶饮料。With bitter melon and chrysanthemum as the raw materials to study the process of bitter melon and chrysanthemum cool drinks, Firstly, this experiment adopted combined color fixative （Vc and ZnC12） for protecting color of bitter melon, NaCI and citric acid for debitterizing. Secondly, optimize the lixiviating process of chrysanthemum with time, temperature and solid-to-liquid ratio as the major factors. Finally, the formula of bitter melon and chrysanthemum cool drinks has been optimized. The results showed that, the process conditions with bitter melon juice 8 %; chrysanthemum juice 60 %; sugar 8 % and citric acid 0.12 %, can make the cool tea in good nutrition, mouthfeel, flavor and quality.

关 键 词：苦瓜菊花茶 护色 脱苦 浸提 优化 

分 类 号：S642.5[农业科学—蔬菜学] S682.11[农业科学—园艺学]