Research On The Momordica Charantial And Apium Gravedens L Compound Bevenage’S Color-protecting And Processing

Momordica charantial is the perennial herb of cucurbitaceae,is also called kam litchi.The source area of Momordica charantial is the east Africa.Is often growed in tnopical.It is usually regard is as cooged food.In rears,also can process Momordica charantial into Momordica charantial drink and dried fruit.It has lots of nutrition.Apium graveolens L is umbelliferae, which is native in China shipping coast and be planted in China most areas and has long history. Apium graveolens L has rich nutrition, multiple amino acids and vitamins, of which has high content of calcium and iron. It is good food for children and old people to supply the vitamins.Nowadays Momordica charantial and Apium graveolens L are mainly used for cooking food. Processed food is mainly Momordica charantial and Apium graveolens L drinks, preserved fruit and Lactic acid fementation products.This thesis has worked out nutrient-rich vagetable drinks by using Momordica charantial and Apium graveolens L as material through color-protecting and enzymolysis test. It also has worked out the best production technology by using orthogonal test and response surface methodology ways. The experimental result are as follows:1. After the Momordica charantial cleaned use the single factor test as blanching time,zine acetate content,blanching temperature and calcium bicarborate content.Though the orthogonal test as follows: blanching time2.5min, zine acetate content180mg/kg, blanching temperature80 ℃,calcium bicarborate content0.06%,L*47.312.The color is green.2. With Momordica charantial pulp, use the single factor test as Enzymatic hydrolysis time, Enzymatic hydrolysis temperature and additive amount of enzyme. Though the orthogonal test as follows: Enzymatic hydrolysis time 3h, Enzymatic hydrolysis temperature50℃, additive amount of enzyme 0.1%.The rate of juice is 60.236%.3. After the Apium graveolens L cleaned use the single factor test as blanching time,zine gluconate content,blanching temperature and sodium carbonact content. Though the orthogonal test as follows: blanching time2 min, zine gluconate content130mg/kg,sodium carbonat content0.03%, blanchingtemperature100℃,L*51.652.The color is green.4. With Apium graveolens L, use the single factor test as Enzymatic hydrolysis temperature, Enzymatic hydrolysis time and additive amount of enzyme.Though the response suiface as follows: additive amount of enzyme 0.05%,Enzymatic hydrolysis temperature46℃, Enzymatic hydrolysis time3.05 h.The rate of juice is 78.55%.5. Additive amount of sucrose10%, Momordica charantial juice15%, Apium graveolens L juice15%, Additive amount of sodium chloride0.25%.The socre is 97.6. Additive amount of CMC,Xanthan gum, and sodium alginate in Momordica charantial and Apium graveolens L juice.The results is sodium alginate is the best. Additive amount 0.02% of sodium alginate is the best state.The Momordica charantial and Apium graveolens L juice has a good organization state,has no precipitation and taste fragrance.