澄清型银杏复合饮料的工艺研究  

Process Research of Clarified Ginkgo Compound Beverage

作　　者：芮怀瑾[1] 周颖[1] 吴昊[1] 燕传勇[1] 白云[2] RUI Huai-jin;ZHOU Ying;WU Hao;YAN Chuan-yong;BAI Yun(College of Chemical Engineering,Xuzhou College of Industrial Technology,Xuzhou 221140,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]徐州工业职业技术学院,化学工程学院,江苏徐州221140 [2]南京农业大学江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《饮料工业》2021年第2期59-64,共6页Beverage Industry

基　　金：徐州工业职业技术学院校级科研项目(XGY2019A003,XGY2018A004);徐州工业职业技术学院产业研发项目(KJCCYYF2019092306);徐州市生化资源高效综合利用工程研究中心项目基金(XZGCYJ201806)。

摘　　要：为了创新银杏在食品加工领域的高附加值、低成本利用途径,通过单因素实验和正交试验,以多糖含量和透光率为指标,以壳聚糖固定化复合酶为澄清剂,确定了澄清型银杏浸提液的最佳制备工艺,并以感官品质为指标,优化了银杏复合饮料的工艺配方。实验结果表明,银杏浸提液最佳制备条件为料液比1∶4,浸提温度60℃,浸提时间70min,壳聚糖固定化复合酶添加量2%。澄清型银杏复合饮料的最佳工艺为银杏浸提液∶玉米须浸提液体积比为3∶7,白砂糖的添加量为8%,柠檬酸的添加量为0.05%,海藻酸钠的添加量为0.06%。壳聚糖固定化复合酶对银杏浸提液的澄清稳定和多糖提取都起到了较好作用,因此在食品加工行业具有广阔的应用前景。The innovative approach of utilizing ginkgo with high additional value and low cost in food processing was studied.With single-factor experiment and orthogonal experiment,using polysaccharides content and transmittance as indices,the optimum extracting conditions of gingko with chitosan immobilized complex enzyme as clarifying agent were determined.While using sensory quality as index,the processing technology of ginkgo compound beverage was optimized.The results showed that the optimum extracting conditions of ginkgo were 1∶4 of liquid-solid ratio,60℃of extraction temperature,70 minutes of extraction time and 2%chitosan immobilized complex enzyme.The best processing of clarified ginkgo compound beverage was compound of juice of ginkgo and corn silk 3∶7,8%sugar,0.05%citric acid,0.06%sodium alginate.Chitosan immobilized complex enzyme had good effects of clarification and polysaccharides extraction,which could have wide application prospect in food processing industries.

关 键 词：银杏 澄清 复合饮料 壳聚糖固定化复合酶 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] TS275.4[轻工技术与工程—食品科学与工程]