The Study On Processing Technology Of Bitter Melon Compound Powder

The bitter melon used as food and medicine, whose function ingredient and the characteristic are being gradually developed, has higher nutritional value and healthful efficiency, and therefore has a great future. The bitter melon compound powder was developed by the spray drying technology. Abundant nutrition of milk was combined with unique taste of the bitter melon, which make people who do not adapt themselves to the milk smell become to like drinking the milk and meanwhile may enhance additive value of the product of the balsam pear. By the experiment, technology of color-protecting and debittering were determined, and reasonable formula put forward. Finally, the optimum conditions of spray drying of the bitter melon compound powder had been defined. Besides, the quality of product was studied. The main aspects and the results were represented as follows:(1) The color-protecting technologyThe blanching conditions were determined by two factors cross design, and then pH, the concentration of zine gluconate and Vc on the colour of the bitter melon were studied by the single factor experiment and L9 (3⁴) orthogonal experiment. The result showed that pH 6.0～7.0, the zine gluconate solution with concentration of 200 mg/Kg which was used for blanching liquid, the blanching temperature 90℃, the blanching time 6 min, Vc added after extracting juice with concentration of 0.10～0.15 g/L were the optimal color-protecting conditions.(2) The debittering technologyThe debittering technology was studied by L₉(3⁴) orthogonal experiment. The main technical parameters of debittering were as follows: compound bitterness embedding agent 80%, embedding time 30 min and embedding temperature 60℃.(3) The optimum formula of the bitter melon compound powderBy L₉(3⁴) orthogonal experiment, the optimum formula of the bitter melon compound powder had been defined as follows: raw material ration of bitter melon juice and fresh mills 1∶2, composed stabilizer 0.20% and xylitol 6%.(4) The selection of drying aidsTaking the soluble starch,β-Cyclodextrin and the maltodextrin as drying aids selected, the maltodextrin was selected as drying aids during spray drying by single factor experiment and addition was 30%. (5) The selection of conditions of homogenizationThrough the single factor experiment, the optimum conditions of homogenization were temperature of homogenization 60℃and pressure of homogenization 20 MPa.(6) The spray drying technologyThrough the single factor and L₉(3⁴) orthogonal experiment and taking efficiency, content of water and score of dissolving as indexes, the optimum conditions of spray drying of the bitter melon compound powder had been defined as follows: the inlet concentration 30%, inlet temperature 150℃, the feeding rate 5.0×180 mL/h.(7) The study on the quality stability of product.The result showed that main nutrition component can be preserved well during six months. It was proved that this formula was reasonable.