Development on Bitter Beverage with Corn Silk and Momordica Charantia
The processing technique of enzymatic extraction of corn polysaccharide and bitter beverage with corn silk and Momordica charantia is studied.The results show that the reaction conditions for optimization of enzymatic extraction of corn polysaccharide by response surface experimental design are cellulase enzyme dosage 4.2％,reaction temperature 50 ℃,pH 5.5 and contacting time 2 h,the polysaccharide extraction rate is 10.65％.Using sensory evaluations as the index of single factor experiments and orthogonal experiment,the optimum of complex conditions are corn beverage extract 30％,Momordica charantia juice 20％,xylitol 6％,citric acid 0.15％,β-cyclodextrin 0.3％,and composite stabilizer of CMC and xanthan gum are 0.1％ and 0.1％ respectively.The composite beverage is refreshing taste and unique flavor.
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万方数据
维普
