Manufacture Process Of Momordica Charantia Liquor

This thesis was aim at using Momordica charantia as material to produce Momordica charantia liquor with good appearance, taste and aroma, meanwhile putting forward the feasible manufacture technology. It mainly researched on the optimal manufacture procedure, favoring, stability improving and blending. Finally, a kind of Momordica charantia liquor with stable quality and acceptable flavor was available. The following results were obtained.① Adopting dry Momordica charantia as material, the optimal soaking parameters of Momordica charantia liquor manufacturing involved 40℃ of soaking temperature, granularity of dry material<80 mu, 60% (V/V) of alcohol and soaking for 2 days. In that case, the quantity of saponin, polypeptide and polysaccharide could be increased and meanwhile the quantity of pectin could be decreased.② The optimal concentration of edible alcohol for soaking was 70% (V/V). The optimal procedure was as following: Dry Momordica charantia was extract by 70% edible alcohol. Then the extract was kept in refrigerator of 4℃ for a week. After filtration by diatomite, the filtrate was diluted to 35% and kept in refrigerator of 4°C for a week and then filtrated by diatomite again. Clarified and stable liquor was obtained.③ As for 35% Momordica charantia liquor, the optimal flavorings and its quantity were: citric acid 0.1%, cane sugar 4%, glycerine 0.1%, β-Cyclodextrin 0.1%, rice wine flavor 0.1%.④ Baked Momordica charantia powder was not good for liquor flavoring.⑤ The optimal clarifier for Momordica charantia liquor made of dry fruit was compound of 0.02% glutin and 0.06% bentonite. With regard to the quality of Momordica charantia liquor made of dry fruit, the effect of refrigerating treatment together with diatomite filtration was better than glutin and bentonite clarification. The opotimal clarifier for Momordica charantia liquor made of fruit juice was compound of 0.01% chitosan and 0.06% bentonite.⑥ The optimal blending proportion of liquor made of fruit juice and dry fruit was 1:10.