苦瓜凉果加工品的研制

本文对苦瓜凉果的加工工艺进行了研究。制品风味独特，清凉爽口，回味悠长。试验表明：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，具有广阔的发展前景。

STUDY ON PROCESSING TECHNIQUE OF BITTER MELON COOL SWEETS

The present paper deals with experiment of the processing of bitter melon cool sweets. The cool sweets made from bitter melon has peculiar flavor, cool and long remaining taste. The results indicate that it has good cementation and colour fixing effect by using 0.3 percent CaCl2 ,0.5 percent Na2SO3,0.02 percent CuSO4 and 0.3 percent HCl to deal with the material of bitter melon. It can reserve the natural ingredients of the bitter melon effectly by using sugar, lemon acid and the perfume of the aromatic ingredients. It has a wide perspective of development.