【作者】 汤慧民；

【导师】 熊华；

【作者基本信息】 南昌大学 ， 营养与食品卫生学， 2005， 硕士

【摘要】 苦瓜产品的加工鲜有采用高新技术,大多采用传统工艺。但传统苦瓜产品在服用、口感以及产品形态等方面都存在着较大的缺陷,使用范围也受到很大限制。 本文分析比较了苦瓜的各种护色方法,得出苦瓜的最佳护色条件:0.5厘米厚的新鲜苦瓜片,用护绿液3%Na₂SO₃+0.3%HCl浸泡4小时,然后在85℃下鼓风干燥6个小时,成品密封于真空袋中,常温下可保存1年以内不褪色,不褐变。 分析比较了苦瓜粉的四种干燥方法（热风干燥、真空干燥、冷冻干燥和喷雾干燥）,得出苦瓜粉的最佳干燥方法:加入糊精后喷雾干燥,进风温度为155℃,出风温度为87℃,所得的苦瓜粉色泽鲜绿,苦味淡,含水量低,成本相对较低。 探讨了苦瓜粉的微胶囊工艺,得出苦瓜的最佳微胶囊方法:油相（玉米胚芽油、单甘酯、卵磷脂）,水相（水、稳定剂、酪蛋白、糊精）,苦瓜汁三相混合,胶磨,均质后进行喷雾干燥,糊精:苦瓜干物质=2:1,喷雾干燥的进风温度为155℃,出风温度为93～94℃。 对各种干燥苦瓜粉及苦瓜微胶囊过程进行显微观察,发现喷雾干燥苦瓜粉以附聚的形式存在,从而具有良好的溶解特性;所形成的微胶囊中,苦瓜纤维与糊精作为连续相,脂肪球作为分散相,乳化剂则分布于水-油两相之间,从而形成稳定的微胶囊体系。 进行了降血糖动物实验,发现苦瓜粉高剂量组对STZ糖尿病大鼠有显著的降血糖效应（P<0.05）,降糖率为40.3%。且对STZ糖尿病大鼠的体重有显著的恢复作用（P<0.05）。更多还原

【Abstract】 Conventional technology is usually applied in the processing of Momordica charantia L. （MC） products, but conventional MC products have lots of shortages on its administration, taste, morphology and limitations of applying scope.In this article, various color-maintaining methods were evaluated and compared. The results showed as follows: the 0.5cm thick fresh MC slices were immersed in 3%Na₂CO₃ + 0.3%HCl solution for 4 hours, then air-dried at 85℃ for 6h. The products were sealed in a vacuum bag. After above processes, the green colour of MC was maintained satisfactorily. It could be preserved at room temperature without color fade or brown for one yearFour drying methods including air drying, vacuum drying, freeze drying and spray drying were evaluated and compared. The results showed that the best drying method was spray-drying, adding dextrin, its inlet air temperature was 155℃, outlet air temperature was 87℃. Acquired MC powder was excellent in color, weak in bitterness , low in water content and cost.Besides, the microencapsulation technology of MC powder was evaluated. The best microencapsulation method was: oil phase （corn embryo oil, monoglyceride and lecithin）, water phase （water, stabilizer, casein and dextrin） and MC juice were mixed together and stirred, then milled to colloid, homogenizated and sray-dried, the ratio of dextrin and MC drying content was 2:1, the inlet air temperature was 155℃, outlet air temperature was 93⁹4℃.Through observing four kinds of drying powders of MC and microencapsulating process of MC with a microscope, it discovered that MC spray-drying powders existed in an agglomerating form, leading to good dissolution ability; among acquired microcapsule, MC cellulose and dextrin acted as continues phase, fat acted as distract phase and emulsifier distributed between water and oil, leading to a stable microencapsulation system.By oral administration, the results showed that high content group of MC had a significant antidiabetic effect on STZ diabetic rats （P<0.05）, The hypoglycemic ratio was 40.3%, besides, it can resume growth of STZ diabetic rats （P<0.05）.更多还原