Studies on Processing Functional Be verage fromOldenlandia Diffusa Willd and Momordica Grosvenori Swingle

Abstract

Abstract: ThemainexperimentmaterialwasOldenlandia diffusa Willd.Itwas extractedatpH5with10times weight as muchas waterat85～95℃for10～15mi n.Theextractingliquidwas cooledt o30℃,and0.5%pectinasewas added and,kept at the temperature for 20mi n.Thenit was adjustedpH6.5～6.7,filtered,andmixed together with the e x-tracting liquidfromMomordica grosvenori Swingle,citric acidand VitaminCin the ratio of100ml∶15ml∶0.1g∶0.2g respectively.We got a kind of natura l Chinese herbmedicine,Oldenlandia diffusa Willd,processed into,functional beverage with orange color that was f lavoring,delicious,with pure afte r taste in a special scent.

Key words: Oldenlandia diffusa Willd , Momordica grosvenori Swingle , Functional drink , Processing

YU Xin, CHEN Yue-Jiao, QIU Li-Yong, DU Zhi-Jian. Studies on Processing Functional Be verage fromOldenlandia Diffusa Willd and Momordica Grosvenori Swingle[J]. FOOD SCIENCE, 2002, 23(6): 91-94.

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Studies on Processing Functional Be verage fromOldenlandia Diffusa Willd and Momordica Grosvenori Swingle

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