摘要
以苦瓜干为原料,筛选生产浸泡型苦瓜酒适宜的工艺参数。采用L(934)正交表,比较温度、粒度、酒精浓度、浸泡时间对苦瓜皂苷、苦瓜活性多肽、苦瓜多糖3种活性成分及果胶浸出量的影响。结果表明,最佳浸泡工艺参数为:温度40℃、粒度<80目、酒精浓度60%(V/V)、时间2d。此条件下,在增加皂苷、多肽、多糖含量的同时能减少果胶的浸出。
To optimize the soaking parameters of Momordica charant/a L. liquor manufacturing, the effect of temperature, granularity of dry Momordica charantia L., concentration of alcohol and soaking time on active components such as saponin, polypeptide and polysaccharide as well as pectin were compared respectively by orthogonal experiment L （3^4）. The results showed that, the optimal parameters involved 40 ℃ of soaking temperature, granularity of dry material〈 80 meshes, 60 %（V/V） of alcohol and soaking for 2 days.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期133-135,共3页
Food Research and Development
关键词
浸泡酒
苦瓜
活性成分
皂苷
多肽
多糖
果胶
liquor
MomordicacharantiaL
activeorthogonal
activecomponents
polypeptid
polysaccharid
pectin
