苦瓜复合饮料主剂工艺及特性研究的中期报告.docxVIP

苦瓜复合饮料主剂工艺及特性研究的中期报告 摘要： 本文以苦瓜复合饮料为主题，重点研究了其主剂的工艺及特性。通过对苦瓜主剂的营养素成分、生理活性成分及风味特点的分析，结合不同的饮料配方，进行了多次实验，并评估了其物理、化学及感官特性。结果表明，最佳的苦瓜复合饮料配方为苦瓜浸取液、柠檬汁、蜂蜜、绿茶提取物及维生素C等，其色泽透明、口感清爽、味道醇厚、气味芳香，且具有明显的保健功效。 关键词：苦瓜复合饮料；主剂工艺；物理化学分析；感官评价 Abstract: This paper focuses on the process and characteristics of the main ingredient of bitter melon compound beverage. Through the analysis of the nutritional composition, physiological active ingredients and flavor characteristics of bitter melon main ingredient, combined with different beverage formulas, multiple experiments were conducted, and the physical, chemical and sensory characteristics were evaluated. The results showed that the best formula for bitter melon compound beverage is bitter melon extract, lemon juice, honey, green tea extract and vitamin C, with clear color, refreshing taste, mellow taste and fragrant smell, and obvious health benefits. Keywords: bitter melon compound beverage; main ingredient process; physical and chemical analysis; sensory evaluation