摘要
本文对银杏叶梨汁饮料的生产工艺流程、技术操作要点、产品质量指标进行了研究,对该饮料的苦涩味抑制问题、分层问题等进行了讨论,提出了较为适合的银杏叶梨汁饮料加工工艺。
The technological process, key points, and quality control indexes of ginkgo leaf and pear drink were studied in this paper. The ways to lessen the bitter and acerbity taste in the drink, and the techniques to avoid sediment during storage were discussed. A suitable way to process the drink was provided.
基金
广东省自然科学基金资助项目(960522)
广东省"百项工程"重点资助项目(99B05903X)
广东省教育厅重点资助自然科学项目(963303)
