银杏外种皮麦胚保健饮料加工工艺研究  

Study on the Processing Technology of Ginkgo Exocarps and Wheat Germ Health Beverage

作　　者：冯彤[1] 于新[1] 庞杰[2] 

机构地区：[1]仲恺农业技术学院食品科学系,广州510225 [2]福建农林大学食品科学学院,福州350002

出　　处：《中国食品学报》2005年第3期25-30,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金资助项目(No.30471217);广东省自然科学基金资助项目(No.04009660);广东省"百项工程"重点资助项目(No.99B05903X)

摘　　要：以开发银杏外种皮麦胚保健饮料为目的,对其生产工艺流程、技术操作要点、产品质量指标进行了研究,对该饮料的苦涩味的抑制方法、防止储存过程中沉淀及分层技术等进行了讨论,提出了较为适合的银杏外种皮麦胚保健饮料加工工艺条件,即:0.10%β-环状糊精55℃处理8h,最佳复合稳定剂总用量为0.35%,杀菌温度87～90℃,时间25min,杀菌后采用二级冷却至40℃,均质压力为30MPa。The technological process, key points of operation, and quality control indexes of ginkgo exoearps and wheat germ health beverage were studied in this paper. The inhibitory ways of bitter and astringent taste in the drink, and the techniques to avoid sediment and layer during storage were discussed. A suitable processing technology to process the beverage was suggested： 0.10% β-CD under 55℃ for 8h, maximum amount of complex stabilizer 0.35%, sterilization temperature 87-90℃ for 25 rain, cooled to 40 ℃ using two-stage cooling method after sterilization, homogenization pressure 30 MPa.

关 键 词：银杏外种皮 麦胚 饮料 加工工艺 饮料加工 保健饮料 工艺研究 生产工艺流程 产品质量指标 Β-环状糊精 

分 类 号：TS25[轻工技术与工程—食品科学与工程]