摘要
本文探讨并描述了银杏叶饮料工业化生产的各主要工序及其工艺参数,包括银杏分选、烘干、粉碎、提取、脱苦、调配、灌装、封口和杀菌,同时制定了成品质量技术指标,对银杏叶饮料工业化生产具有指导作用。
A series of processes such as selection of the fresh leaf, toasting, smashing, extraction, debitterizing, adjusting, filling, sealing, sterilization and formulates production procedure and optimum parameters were discussed.
出处
《食品与机械》
CSCD
1996年第3期20-20,共1页
Food and Machinery
关键词
银杏
树叶
饮料
工艺
Ginkgo Leaf Processing Drink
