功能性银杏复合固体饮料的工艺研究  

Processing Optimization for Ginkgo Beverage

作　　者：孙汉巨[1] 谢玉鹏[1] 王霄[1] 范文杰 张曼莉[1] 杨帆[1] 王晓莉[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]徐州银杏源生物工程有限公司,江苏邳州221300

出　　处：《皖西学院学报》2014年第2期90-94,共5页Journal of West Anhui University

基　　金：2011年国家自然科学基金项目(31171787);2010安徽省长三角科技联合攻关项目(10140702023);2010年安徽高校省级科学研究项目(2010AJZR0899)

摘　　要：以银杏为主要原料,决明子、山楂、葛根等为辅料,开发一种具有延缓衰老、软化心脑血管功效的银杏饮料。首先,以感官质量为评价指标,通过单因素试验,确定银杏、决明子、山楂、葛根及白砂糖的添加量。在此基础上,以银杏、决明子、山楂及葛根为因素,以口感、风味、色泽和组织状态为指标,通过四因素三水平的正交试验,优化其原辅料的配方,结果为:银杏32%,决明子3%,山楂10%,葛根25%及白砂糖30%。最后,确定了该饮料的最适冲调温度。结果表明,该饮料在80℃下冲调,口感最佳。In this study,beverage as main raw material,cassia,hawthorn,pueraria and etc as auxiliary material,a sanitarian ginkgo compound solid beverage,which had Anti-aging and soften heart head blood-vessel function,was developed.First,the additions of ginkgo,cassia,hawthorn,pueraria and sugar were determined in single-factor experiments in terms of sensory indexes.Based on the results,the formula was optimized in an orthogonal experiment of four factors and three levels in terms of sensory indexes.The results were ginkgo 32%,cassia 3%,hawthorn 10%,pueraria 25% and sugar 30%.Finally,its optimal brewing temperature was determined in a single factor experiments.The results were that the drink tasted best after brewing at 80℃.

关 键 词：功能性 银杏 复合固体饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]