摘要
本实验以苦瓜、生姜为主要原料,采用正交设计、感官评价等方法,研究了苦瓜生姜复合饮料的加工工艺。结果表明,在苦瓜汁中添加0.5%β-环状糊精可有效降低其苦味,复合饮料的最佳配方为苦瓜与生姜的原汁比为14:1、0.15%柠檬酸、5%白砂糖。
The processing technology was studied with the methods of orthogonal design and organoleptic test in the paper, and bitter gourd and ginger were the main materials. The result showed that 0.5% β -cyclodextrin could effectively reduce bitterness. The optimum formula of the compound beverage is that the ratio of bitter gourd and ginger in the compound beverage is 14：1 and 0.15% citric acid and 5% sugar were added into.
出处
《中国食物与营养》
2010年第1期59-62,共4页
Food and Nutrition in China
基金
山西师范大学科研课题组资助
果蔬加工及贮藏
晋师科字[2009]1号
关键词
苦瓜
生姜
复合饮料
加工工艺
Bitter Gourd
Ginger
Compound Beverage
Processing
