Study On Processing Technology Of Complex Beverage Of Bitter Gourd And Chinese Yam

Momordica charantia,as a kind of vegetable for both medicine and food,has been used in medicine since ancient times to treat peptic ulcer and other diseases.The seeds and fruits of Momordica charantia L.have obvious hypoglycemic effect.Now more and more people are deeply processing balsam pear into balsam pear beverage and preserved balsam pear,which has high nutritional value.Yam is the rhizome of Dioscorea in dioscoreaceae.There are about 700 species in the world,and more than 80 species in China.Yam is rich in nutrition,has the effect of lowering blood sugar,regulating immune function,and regulating gastrointestinal motor dysfunction,so as to achieve the effect of strengthening the spleen and stomach.This topic focuses on the preparation technology of balsam pear juice and Chinese yam juice in balsam pear and Chinese yam compound drink.After studying and optimizing the technological conditions of the two kinds of fruit and vegetable juice,the further deployment of the two kinds of fruit and vegetable juice and the optimization experiment of compound stabilizer were carried out.The main research results are as follows:(1)Take 7-8 mature tender bitter gourd,wash and remove the seeds,cut into0.2cm thick bitter gourd slices,blanch them at 80? for 2min,cool the bitter gourd slices,add 0.01% zinc gluconate and 0.01%VC,beat them for 2.5min at a solid-liquid ratio of 1:4,and then add 1000U/g1:1 pectase cellulase hydrolysis,with four layers of gauze filtration to get bitter gourd juice for use;(2)Fresh Huai Yam from Henan Iron Clan was washed,peeled and cut into0.2cm thick Yam slices,blanched at 97? for 2min.After cooling,3mg/m L chitosan,0.4% citric acid and 0.45%VC were added,and distilled water was added to make the ratio of feed liquid 1:4 and beaten for 1.5min.After gelatinization at 90? for 30 min,1100U/g fungal ?-amylase and 1000U/g saccharase were added and hydrolyzed at60 ? for 3h.The inoculation amount of 3% Streptococcus thermophilus and Lactobacillus plantarum were added for fermentation,and the fermentation broth was filtered to obtain yam juice;(3)Finally,balsam pear juice and yam juice were prepared,and 4.2% trehalose and 0.5% ?-cyclodextrin were added,and then 0.1% carboxymethyl cellulose,0.2%sodium alginate and 0.1% carrageenan were added for optimization,canning,degasser,sterilization,cooling,and the finished product was sealed and refrigerated.This topic research the balsam pear yam compound beverage,as a result of yam starch in basic by enzyme fermented into lactic acid,yam polysaccharide and balsam pear saponin,balsam pear,balsam pear hypoglycemic polypeptide and balsam pear alkaloids,such as balsam pear flavonoids have fall blood sugar function,at the same time through the oligosaccharide additives to taste,to minimize the bitter taste of bitter melon and sweet taste,Suitable for most people,especially those with pre-diabetes.