摘要
以无籽罗汉果为原料，采用正交试验设计，重点对湿法超微粉碎、酶处理、澄清、低温喷雾干燥几项关键技术进行了中试研究。中试产品水分含量低于3％，总苷含量达9．96％，甜苷V含量达5．42％。通过中试试验，说明速溶鲜罗汉果粉的工业化生产是可行的。
With seedless Momordica grosvenori Swingle fruit as the raw material, some key technologies were pilot-test studied through orthogonal tests, including wet superfine grinding, enzyme treatment, clarification and low-temperature spray drying. Instant powder made from fresh Momordica grosvenori Swingle fruit contained moisture less than 3%, total mogroside up to 9.96% and mogroside V 5.42%. The pilot-test indicated that the industrial production of instant powder from fresh Momordica grosvenori Swingle fruit is feasible.
出处
《饮料工业》
2011年第3期27-31,共5页
Beverage Industry
基金
桂林市科技攻关与新产品试制,项目合同编号20090106-8.
关键词
无籽罗汉果
速溶粉
中试
seedless Momordica grosvenori Swingle fruit
instant powder
pilot-test
