一种保健型银杏茶饮料加工技术的初步研究  

A preliminary research of processing technology for a new gingko tea beverage

作　　者：马明哲 王传宝[2] 苗玉明 杨小姣[2] 于磊娟[2] 

机构地区：[1]济南市历下区环境卫生管理局,山东济南250014 [2]山东轻工业学院食品与生物工程学院,山东济南250353 [3]山东豪利生物工程科技有限公司,山东枣庄277300

出　　处：《饮料工业》2009年第6期8-10,共3页Beverage Industry

摘　　要：针对银杏茶冲泡饮用时黄酮类物质、苦内酯等物质浸出率比较低的问题,提出了一种新的银杏茶饮料加工技术,设计了一种新的加工工艺,使银杏叶中黄酮类物质的浸出率高达82.3%～86.5%,大大提高了银杏茶饮料的保健功效。In connection with the problem of low leaching yields of flavonoids, ginkgolides, etc. during ginkgo tea making and drinking, a new gingko tea beverage processing technology was proposed and designed to make the leaching yields of flavonoids from ginkgo leaf reach 82.3% - 86.5%, greatly improving the health benefits of ginkgo tea beverages.

关 键 词：银杏茶饮料 加工技术 总黄酮含量 浸出率 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]