银杏豆奶复合饮料的研究  

Development of the compound beverage of ginkgo and soy milk

作　　者：钟华锋[1] 杨春城[1] 杨旭萍[1] 曾丽朗 

机构地区：[1]广西职业技术学院食品与生物技术系,广西南宁530226

出　　处：《中国酿造》2014年第3期155-160,共6页China Brewing

基　　金：广西教育厅支持课题(201204LX557)

摘　　要：以银杏、黄豆为主要原料,通过单因素试验和正交试验,对银杏豆奶复合饮料的配方、稳定性进行了研究。研究表明,最佳配方为:银杏豆浆混合液75%(银杏水解液与豆浆的比例9∶10)、白砂糖6%、食盐0.01%、CMC-Na 0.01%、海藻酸钠0.02%、蔗糖脂肪酸酯0.03%、山梨醇酐单硬脂酸酯0.006%。在此工艺条件下制得的银杏豆奶饮料,具有感官品质佳、稳定性好和营养丰富等特点。With ginkgo and soybean as the main raw materials, through single factor test and orthogonal test, the formula and stability of ginkgo and soy milk compound beverage were studied. The research showed that the optimal formula was as follows： mixture of ginkgo and soybean milk 75% （ratio of gingko hydrolysis liquid and soybean milk 9：10）, sugar 6%, salt 0.01%, CMC-Na 0.01%, sodium alginate 0.02%, sucrose fatty acid ester 0.03%, sorbitan monostearate 0.006%. Under these conditions, the obtained ginkgo biloba soy milk beverage has perfect sensory, good quality and stabiliza- tion with rich nutrition.

关 键 词：银杏 豆奶 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]