摘要
对丝瓜、苦瓜进行复合饮料的工艺试验。试验结果表明,丝瓜和苦瓜打浆前的护色和软化适宜条件为90℃～95℃,3min,打浆时间为60s。丝瓜和苦瓜最佳配合比为1.5∶1,复合饮料的原料配方组成为15%的丝瓜-苦瓜量、0.1%卡拉胶、8%白糖、1%蜂蜜和0.1%柠檬酸,固酸比控制在80∶1～120∶1时,制成的复合饮料品质较好。
The processing technique of composite beverage of sponge gourd and bitter gourd was experimented. The suitable conditions of protective color and soft before beating serums by sponge gourd and bitter gourd were 3min scald on the hot water of 90℃-95℃ temperature and 60 s beating serum times. The optimal proportion of sponge gourd and bitter gourd content was 1.5：1. The component of material formula of composite beverage was 15 % sponge gourd and bitter gourd content, 0.1% carrageenan, 8 % sugar, 1% honey and 0.1% lemon acid. The quality of composite beverage is better when the ratio of soluble substance and acid is controlled on 80：120：1.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期115-118,共4页
Food Research and Development
关键词
丝瓜
苦瓜
复合饮料
功能性食品
sponge gourd
bitter gourd
composite beverage
functional food
