大豆银杏佐餐饮的研制及开发前景  

Development and prospect of the soy bean Ginkgo drink

作　　者：杨志孝[1] 苏延友[2] 方茜[1] 

机构地区：[1]泰山医学院分析实验室,山东泰安271000 [2]泰山医学院药学院,山东泰安271000

出　　处：《泰山医学院学报》2008年第4期253-254,共2页Journal of Taishan Medical College

摘　　要：目的研制开发大豆银杏佐餐饮。方法选用泰山银杏、优质大豆,采用超微粉碎、高压均质乳化的方法。结果产品状态为乳白色,均匀稳定,口感纯正。结论用泰山银杏与优质大豆研制的大豆银杏佐餐饮,它保持了银杏和大豆的原有风味,其口感纯正,营养丰富,是一种老幼皆宜的新型饮品。Objective:To develop soy bean ginkgo drink.Methods: Taishan ginkgo and high quality soy bean were selected,and super minute squashing and the method of hyperbaric homogenizing were used.Result: The product was milky,stable and had pure texture.Conclusion: The soy bean ginkgo health drink keeps the original flavor and the nutrition of ginkgo and soy bean,and the texture is pure,which is fit for the young and the old.

关 键 词：银杏 大豆 佐餐饮 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]