| 苦瓜凉果的研制 |
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| 引用本文： | 李颖,李庆典,朱英莲.苦瓜凉果的研制[J].河南科技大学学报(农学版),2004,24(4):52-55. |
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| 作者姓名： | 李颖 李庆典 朱英莲 |
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| 作者单位： | 莱阳农学院,食品系,山东,莱阳,265200 |
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| 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。
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| 关 键 词： | 苦瓜凉果 香味料 加工工艺 原料选择 产品特点 |
| 文章编号： | 1008-4673(2004)04-0052-04 |
| 修稿时间： | 2004年5月20日 |
Study on processing technique of balsampear cool sweets |
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| LI Ying,LI Qing-dian,ZHU Ying-lian.Study on processing technique of balsampear cool sweets[J].Journal of Luoyang Agricultural College,2004,24(4):52-55. |
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| Authors: | LI Ying LI Qing-dian ZHU Ying-lian |
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| Abstract: | 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. |
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| Keywords: | Balsampear cool sweets Aromatic ingredients Processing technique |
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