探讨了苦瓜去苦味的工艺。该工艺尽量保全了苦瓜的有效成分，口感清新、味正。
This article detected the technology of get rid of bitter of balsam pear (Momordica Charantia L.) which reserve effective composition and good taste.
去苦味剂优选提供为钠盐和钾盐的混合物、葡萄糖酸盐、商业苦味阻滞剂或其组合。
The de-bittering agent is preferably provided as a blend of sodium salt and potassium salt, a gluconate, a commercial bitter blocker or a combination thereof.
时刻准备着去品尝知识的苦味才是聪明的态度。
Being always ready to suffer the taste of bitter knowledge is a smart attitude.
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