摘要
研究了具有保健功能的紫苏低糖苦瓜果脯生产工艺。结果表明:采用固液比1:2、提取温度100℃和提取时间6h等工艺参数,可制备出对常见食品污染菌有较强抑制作用的紫苏叶提取液。经过配方优化设计,采用白砂糖50%、紫苏叶提取液30%、果胶0.5%及柠檬酸0.3%,可制得品质优良的紫苏低糖苦瓜果脯。
The technology of perilla low-sugar preserved fruits of Momordica Charantia L. with healthy functions was reported. The results showed that, the extract of perilla leaf that has strong inhibition effect on frequent pollution vaccine of laboratory food could be obtained by adopting following optimal technical parameter： ratio of solid to liquid is 1 ： 2, temperature of extract is 100℃ and time of extract is 6 h. By designing the optimized material combination, the good quality perilla low-sugar preserved fruits of Momordica Charantia L. could be obtained by adopting following technology conditions： white sugar 50%, extraction of perilla leaf 30%, pectin 0.5% and citric acid 0.3%.
出处
《食品工业》
北大核心
2007年第4期35-37,共3页
The Food Industry
关键词
紫苏
苦瓜
低糖果脯
Perilla frutescens （L.） Britt vat：. Crispa Decne
Momordica charantia L.
low-sugar preserved fruit
