丝瓜茎汁液复合饮料的工艺研究

本实验以丝瓜为主要原料,以白砂糖、柠檬酸、丝瓜伤流液及菠萝汁等为辅料,开发一种具有保健功能的丝瓜茎汁液复合饮料。以饮料的感观质量为评价指标,采用单因素实验,考察白砂糖、柠檬酸、菠萝等对饮料品质的影响。在此基础上,采用四因素三水平正交试验L9(34),确定该饮料的最佳配方,其结果为丝瓜12%、白砂糖8%、柠檬酸0.070%、菠萝6%、丝瓜伤流液15%。该天然饮料营养丰富、风味独特,具有清热化痰、凉血解毒等保健作用。

A Study on Technology of a Composite Drink of Towel Gourd

Towel gourd was used as the major raw material to develop a composite drink with healthcare functions, with the addition of some auxiliary ingredients including sugar, citric acid, bleeding sap of towel gourd and pineapple juice. First, with the sensory quality of the drink as the index for evaluation, single-factor experiments were made to investigate the influences of sugar, citric acid and pineapple juice on the quality of the drink. Based on this, the optimum formula of the drink was determined by an L9 （34） orthogonal experiment as tower gourd juice 12%, sugar 8%, citric acid 0.070%, pineapple juice 6% and bleeding sap of tower gourd 15%. The drink developed, with the healthcare functions of clearing heat and eliminating phlegm, cooling blood and detoxifying, was characterized by abundant nutriments and a unique flavor.