摘要
以市售新鲜苦瓜为原料对苦瓜凉果的加工工艺进行了研究。实验结果表明:采用0 3%CaCl2+0 5%Na2SO3+0.02%CuSO4+0 3%HCl处理原料,硬化和护色效果好。利用糖、柠檬酸及香料的赋香,掩盖部分苦味,较好地保留了苦瓜的天然有效保健成分,制品风味独特,清凉爽口,回味悠长,具有广阔的发展前景。
The paper deals with experiment of processing of balsampear cool sweets.The results indicate that it has good cementation and colour fixing effect by using 0.3 percent CaCl_2,0.5 percent Na_2SO_3,0.02 percent CuSO4 and 0.3 percent HCl to deal with the material of bitter melon.It can reserve the natural ingredients of the balsampear effectly by using sugar,lemon acid and the perfume of the aromatic ingredients.The cool sweets made from balsampear has peculiar flavor,cool and lingering taste.It has a wide perspective of development.
