玉米须苦瓜复合饮料研究

Development on Bitter Beverage with Corn Silk and Momordica Charantia

利用酶法提取玉米须中多糖功能成分,榨取苦瓜汁并经脱色处理,经科学调配后加工制成玉米须苦瓜复合饮料。结果表明,采用响应面试验设计和优化酶法提取玉米须多糖的最佳工艺条件为纤维素酶添加量4.2%,酶解温度50℃,pH值5.5,酶解时间2 h,多糖提取率为10.65%。采用单因素试验和正交试验,确定复合饮料的最佳配方为玉米须多糖提取液30%,苦瓜汁20%,木糖醇6%,柠檬酸0.15%,β-环状糊精0.3%,以及稳定剂组合CMC和黄原胶添加量分别为0.1%和0.1%,所制得的复合饮料口感清爽、风味独特。

The processing technique of enzymatic extraction of corn polysaccharide and bitter beverage with corn silk and Momordica charantia is studied. The results show that the reaction conditions for optimization of enzymatic extraction of corn polysaccharide by response surface experimental design are cellulase enzyme dosage 4.2%,reaction temperature 50 ℃,pH5.5 and contacting time 2h,the polysaccharide extraction rate is 10.65%. Using sensory evaluations as the index of single factor experiments and orthogonal experiment,the optimum of complex conditions are corn beverage extract 30%,Momordica charantia juice 20%,xylitol 6%,citric acid 0.15%,β-cyclodextrin 0.3%,and composite stabilizer of CMC and xanthan gum are 0.1% and 0.1% respectively. The composite beverage is refreshing taste and unique flavor.