于鹏

（黑龙江粮食职业学院，黑龙江哈尔滨150080）

摘要：以苦瓜和牛乳为原料，对苦瓜的脱苦、护色条件及苦瓜汁乳饮料的制备工艺进行研究。结果表明，10%盐溶液浸泡25min 脱苦效果最佳，浓度为400mg/kg 的异抗坏血酸钠的护色效果最好。最佳配方：苦瓜汁与牛乳体积比1∶2，白砂糖添加量9.5%，柠檬酸添加量0.75%，复合稳定剂（羧甲基纤维素钠、黄原胶、琼脂以1∶1∶1 的比例复合）添加量0.15%。在最佳工艺配方条件下，可制得具有丰富营养、独特风味的苦瓜汁乳饮料。

关键词：苦瓜汁；乳饮料；工艺

Technical Study on Bitter Melon Juice Milk Beverage

YU Peng

（Heilongjiang Grain Vocational College，Harbin 150080，China）

Abstract: Using bitter melon and milk as raw materials，the research analyizes debitterizing，color-protectection andpreparation technology of bitter melon juice milk beverage. Results show that the best debitterizing effect is to use 10%salt solution to soak for 25mins and the best color-protection effect is to use 400mg/kg ascorbic acid sodium. Theoptimal recipe shows as follows: the volume ratio of bitter melon juice and milk is 1∶2，9.5% sugar ，0.75% citricacid，0.15% compound stabilizer （the ratio of sodium carboxymethyl cellulose，xanthan gum and agar is 1∶1∶1）.Based on the optimal technical recipe，we can produce bitter melon juice milk beverage with rich nutrition and specialflavor.

Key words: bitter melon juice；milk beverage；technology

（2015年第18卷第3期）