摘要
以苦瓜和牛乳为原料,对苦瓜的脱苦、护色条件及苦瓜汁乳饮料的制备工艺进行研究。结果表明,10%盐溶液浸泡25min脱苦效果最佳,浓度为400mg/kg的异抗坏血酸钠的护色效果最好。最佳配方为,苦瓜汁与牛乳体积比1∶2,白砂糖添加量9.5%,柠檬酸添加量0.75%,复合稳定剂(羧甲基纤维素钠、黄原胶、琼脂以1∶1∶1的比例复合)添加量0.15%。在最佳工艺配方条件下,可制得具有丰富营养、独特风味的苦瓜汁乳饮料。
Using bitter melon and milk as raw materials,the research analyizes debitterizing,color-protectection and preparation technology of bitter melon juice milk beverage. Results show that the best debitterizing effect is to use 10%salt solution to soak for 25 mins and the best color-protection effect is to use 400mg/kg ascorbic acid sodium. The optimal recipe shows as follows： the volume ratio of bitter melon juice and milk is 1 ∶2,9.5% sugar,0.75% citric acid,0.15% compound stabilizer（the ratio of sodium carboxymethyl cellulose,xanthan gum and agar is 1∶1∶1）.Based on the optimal technical recipe,we can produce bitter melon juice milk beverage with rich nutrition and special flavor.
出处
《饮料工业》
2015年第3期18-22,共5页
Beverage Industry
关键词
苦瓜汁
乳饮料
工艺
bitter melon juice
milk beverage
technology
