苦瓜保健果冻工艺技术的研究

Study on Processing Technology of Bitter Gourd Health Jelly

本文研究了以苦瓜汁、卡拉胶、魔芋胶、环状糊精为主要原料生产苦瓜保健果冻的生产工艺,通过试验确定了最佳工艺参数。苦瓜汁的适宜用量为6%,将苦瓜块在沸水中烫漂30s后,放入料水比1:3的0.1%柠檬酸+0.05%异抗坏血酸+1%食盐的护色液中,可保持苦瓜汁的色泽。在果冻中添加0.3%的β-环状糊精,配合苦瓜块轻微烫漂,可较好解决产品的苦味问题。试验还确定了苦瓜保健果冻的最佳配方。

The processing technology of bitter gourd health jelly was studied in this paper. The fresh bitter gourd juice was taken as main raw material. Through experiment, the optimal processing technology parameters were determined. The primary colors of bitter gourd was kept with fresh bitter gourd 6%, scalded 30s in the boiling-water, color-protected in bitter gourd: water 1:3(m/v) added 0.1% citric acid and 0.05%iso-ascorbic acid and1% salt. The bitterness of product were solved with addition 0.3%β-ringed dextrine and slight scalded. The best formulation of the bitter gourd health jelly was made sure from the experiment.