Development of Zucchini Seed Functional Beverage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: XIA Guang-hui¹; 2; XU Jing²; HE Wen-bing²; 1.Research Center of Changbai Mountain Food Engineering，Tonghua Normal University，Tonghua，Jilin 134002；
2.College of Pharmaceutical and Food Science，Tonghua Normal University，Tonghua，Jilin 134002

Abstract:: Taking the exuviated zucchini seed，Ginkgo bilobaL. extract and L-glutamine as raw materials，the formulation of the beverage was determined by orthogonal test.The zucchini seed functional beverage could be made by adding 9％ xylitol，170 mg/L Ginkgo biloba?extract，0.39% L-glutamine，0.002％ ethyl maltol，0.16% thickening agent and 0.14% emulsifier，and then homogenizing the beverage 2 times at 60℃，25 MPa，sterilized the beverage at 121℃ for 15 min.The quality of the zucchini seed functional beverage was stable and sensory characteristics of the beverage was better.The beverage contained the functional factor of flavone and L-glutamine，and could be used to prevent of cardiovascular disease and improve intestinal function.The beverage had a capacious market prospect，and could be drank by many crowds.

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Last Update: 2014-08-08