银杏汁的加工工艺及品质测定  

Ginkgo Juice Processing and Quality Testing

作　　者：黄霄[1] 王海龙[1] 

机构地区：[1]临沂大学生命科学学院,山东临沂276005

出　　处：《食品研究与开发》2012年第6期89-91,共3页Food Research and Development

摘　　要：银杏的果仁含淀粉62.4%、粗蛋白11.3%、粗脂肪2.6%、蔗糖5.2%,还含有钙、钾、磷、硒等矿物质、微量元素和多种维生素等生物活性物质。天然银杏汁既有利于人体对银杏营养成分的吸收,又降解了银杏的有毒成分银杏酸、银杏酚等物质,具有安全性。银杏汁在制作工艺、风味及稳定性等方面存在问题。通过对天然银杏汁在生产中的均质压力、稳定剂的选择、风味的调配等进行了对比实验,得出最佳配比和工艺参数。银杏汁的配比为银杏每瓶6.00 g,含糖量为3.05 g/100 mL,含酸量为0.5 g/L,0.15%海藻酸钠,0.1%CMC-Na(羧甲基纤维素钠),均质压力为40 MPa,品质最好。Ginkgo nuts contain 62.4 % starch,11.3 % crude protein,crude fat 2.6 %,5.2 % sucrose,also contains calcium,potassium,phosphorus,selenium and other minerals,trace elements and vitamins and other bioactive substances.Natural ginkgo biloba ginkgo juice is conducive to the human body to absorb nutrients,but also degradation of the toxic components of Ginkgo acid,phenol and other substances Ginkgo with security.Ginkgo juice in the production process on the flavor,stability and so problematic.Through the experiments on natural Ginkgo juice in production of uniform pressure,the choice of stabilizer,flavor of deployment were compared with experiments,the optimal ratio and process parameters.Ginkgo juice liquid ratio of 6 g/bottle,sugar content was 3.05 g/100 mL,acid content was 0.5 g/L,seaweed acid sodium salt content was 0.15 %,CMC content was 0.1 %,homogeneous pressure 40 MPa.

关 键 词：保健食品 银杏汁 均质压力 稳定剂 风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]