大蒜、银杏叶复合保健饮料研制初报  

作　　者：田迪英[1] 杨荣华[1] 

机构地区：[1]杭州商学院食品系,杭州310035

出　　处：《食品工业科技》2004年第9期96-98,共3页Science and Technology of Food Industry

摘　　要：以大蒜和银杏叶为原料,采用脱臭、浸提、回流、蒸馏等工艺加工成汁,辅以白砂糖增甜,结合正交实验,筛选最佳配方,制成色、香、味俱佳的天然保健饮料。With garlic and gingko leaf as raw materials, juice is processed by the method of deodorization, extraction, reflux, distillation, and some sugar are added to increase its sweet. The best ingredients are selected by the orthogonal experiment. This natural health beverage has excellent colour, tasteml fragrance and normal flavour.

关 键 词：大蒜 银杏叶 正交实验 保健饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]