Study On The Development Of Clarifying Bitter Melon Beverage

Bitter melon is native to tropical Asia, and widely distributed in tropical, subtropical and temperate zone. From of old, people have recorded the medicinal value of bitter melon. And recent studies find that bitter melon contains a variety of active ingredients, which can reduce blood sugar and help our body to anti bacteria, virus, tumor and so on. Because of these, people pay more and more attention on bitter melon.Developing bitter melon beverage not only meet consumer's demand, but also create a new direction of the fine and further processing of bitter melon. This paper has studied the technologies of green color protection, pectin enzymolysis, resin and flavoring. And then, determine the protein content, the active ingredients and aroma components. All what I have done are used to provide technical support to commodity production.The full text is divided into the following five parts:1 Study on the technology of green-maintainingObjective: Explore the process conditions of preserving green color and the stability of green-maintaining. Method: Use color difference meter to determine the values of -a and b of the bitter melon juice after green color protection and 1h later. Calculate the values of -a/b and those differentials. Discuss how microwave time, the adding amount of sodium carbonate, zinc lactate and sodium chloride affect the differentials, and then optimize by response surface analysis to find the best conditions. Result: The best conditions are pre-treated bitter melon 40g in the green-maintaining solution (sodium carbonate0.258g, zinc lactate0.028g, sodium chloride0.685g, distilled water 100mL) under the microwave heating 133s.Conclusion: The method is simple and effective, can be used for green-maintaining technology of bitter melon.2 Study on the technology of pectin enzymolysisObjective: Study on the pectin enzymolysis conditions of bitter melon juice. Method: Discuss how the time, temperatures and pectin additions affect the turbidities of bitter melon juice before and after enzymolysis. Calculate those differentials and optimize by response surface analysis. Result: The best conditions are adding pectin0.011g, under 41℃, with the enzymolysis of 2.45h(147min).Conclusion: The method is simple and effective, can be used for study on the technology of pectin enzymolysis.3 Study on the technology of resin treatmentObjective: Compare the two types of resins which are used to reduce the protein and maintain the clarification of bitter melon juice, and choose the better type and the juice flow rate. Method: Let the bitter melon juice flow through the resins of type LSA-900B and type LSA-900C respectively under the different flows rates, measure the protein content differentials and the turbidity differentials of the juice before and after resin treatments. Seal and sterilize the juice and store them 1 month under different conditions, discuss their turbidity differentials and determine the type and the juice flow rate to use. Result: Room temperature 25℃is suit for storing the bitter melon juice. The resin of type LSA-900C has better abilities of removing protein and maintaining the clarification of bitter melon juice. And the best flow rate is 1.0mL/min.Conclusion: The method is simple and can be used to choose the type of resin and the juice flow rate.4 Study on the technology of flavoringObjective: Flavor pleasant bitter melon juice with xylitol and citric acid, discuss whether the additions of xylitol and citric acid will affect the clarification of the juice or not. Method: Flavor bitter melon juice with xylitol and citric acid, and determine the flavoring scheme by organoleptic investigation. Discuss whether the additions of xylitol and citric acid will affect the turbidities after storage and make the decision. Result: Adding xylitol 10.0%(w/v), citric acid 0.20%(w/v) into the bitter melon juice will get a pleasant flavor, and the use of xylitol and citric acid will not promote the emergence of muddy in the juice after storage. Conclusion: Flavoring bitter melon juice with xylitol and citric acid meets people'health need of food and has market prospects.5 Determinations of effective and aroma components of bitter melon juiceObjective: Determine the content of protein by the method of coomassie brilliant blue and the active and aroma components by gas chromatography-mass spectrometry (GC-MS).Method: Prepare the standard protein solutions, determine their absorbance and draw the standard curve. And then determine the absorbance of bitter melon juice. Use GC-MS to determine the active and aroma components. Result: The protein content of bitter melon juice is 17.12ug/mL; bitter melon juice contains Oxiranemethanol, 1,2-Cyclopentane- dione, Dibutyl phthalate, Eicosanoic acid,ethyl ester, 7-Hexadecanoicacid,methyl ester, Ethyl Oleate, Octadecanoic acid, 2,2-methylenebis-Phenol, Cis-9-hexadecenal, 1,2-benzenedicarbo- xylic acid,diisooctyl ester and other substances, which are all the effective and aroma components of bitter melon juice. Conclusion: Coomassie brilliant blue method is simple, accurate, reliable and can be used to determine the protein content of bitter melon juice; GC-MS is also convenient for the determination of the active and aroma components of bitter melon juice.