苦瓜菊花复合饮料工艺研究[精彩].doc

苦瓜菊花复合饮料工艺研究 苦瓜菊花复合饮料工艺研究 （云南农业食品科学技术学院，昆明 650201） 摘 要 【研究目的】以苦瓜汁和菊花汁为主要原料，添加适量的柠檬酸及其它辅料,研制出清凉降热、口感清爽、风味独特、品质稳定、营养丰富的苦瓜菊花复合饮料。【方法】通过对比试验和正交实验得出最佳工艺。【结果】通过试验得到结果如下：对苦瓜汁脱苦选用8%的盐溶液浸泡40分钟，选用0.1%的抗坏血酸、0.1%的柠檬酸、0.1%的葡萄糖酸—δ—内酯的复合溶液进行护色，选用0.2%的海藻酸钠、CMC—Na、黄原胶的复合溶液作为稳定剂。苦瓜菊花复合饮料的最优配方为：菊花汁15％ 、苦瓜汁40％ 、白砂糖14％ 、柠檬酸0.1%；【结论】通过研究，有效解决了苦瓜脱苦、护色、稳定等问题，得到了较好的配方与生产工艺参数。 关键字：苦瓜、菊花、复合饮料、工艺研究 Research on the Production Process of Balsam Pear and Chrysanthemum Compound Beverage (College of Food Science and Technoogy, Yunnan Agricultural University,kunming 650201) ABSTRACT 【OBJECTIVE】Using balsam pear and chrysanthemum as main materials, and by adding proper amount of citric acid and other materials, we try to research a kind of balsam pear and chrysanthemum compound beverage, which have refreshing taste, unique flavor, function of relieving summer-heat, stable state and also nutrient-rich. 【METHOD】 By doing orthogonal experiment and control test, 【RESULTS】We can conclude that the optimum process is 8% of the salt solution with 40-minute soak, Use of ascorbic acid , citric acid-δ-lact – one, glucose as color fixative ,Use 0.2 % sodium alginate, CMC-Na, xanthan gum as compound stabilizers , The optimal formula for the compound beverage of balsam pear and chrysanthemum is: chrysanthemum juice 15%, bitter gourd juice 40% sugar 14%, citric acid 0.1% . 【CONCLUSION】 which solve the problem of removing of bitterness , protecting color , stability problem and so on . and get the better formula and best process. Key words: Balsam Pear; Chrysanthemum; Compound Beverage; Production Process 苦瓜菊花复合饮料工艺研究 1 引言 苦瓜系葫芦科苦瓜属的一种蔓生植物，别名凉瓜、癞瓜、锦荔枝、癞葡萄、红姑娘等[1]。苦瓜是卫生部公布的既是食品又是药品的营养保健食品，主要含有苦瓜甙、类蛋白活性物质(α-苦瓜素、β-苦瓜素、MAP30)、类胰岛素活性物质(多肽一P)及多种氨基酸、烟酸、维生素C、抗坏血素、钙、铁、磷等多种营养成分， 这些成分均具有明显的生物活性和生理功能，实为滋补扶正之良药[2]。 苦瓜的根、茎、叶、花、果实和种子均可人药。中医认为，苦瓜性寒味苦，具有清暑涤热、养血滋肝、和脾补肾、明目解毒等功效，可用于治疗热风烦渴、中暑发热、痢疾疮肿、痒子过多、眼结膜炎、小便赤短等病症。我国自古就知道苦瓜的药用价值，根据《随息居饮食谱》记载：苦瓜“青则苦寒涤热，明目清心，熟则养血滋肝。润脾补肾”。《养生编》记载:苦瓜能“除邪热，解劳乏，清心明目，益气解热”。李时珍说“苦瓜气味苦寒，无毒，具有除斜热、解劳