摘要
以银杏叶和菊花为原料,采用中国的传统工艺与现代工艺技术相结合,用萃取法去除银杏叶中的有害物质银杏酸后,和菊花以5∶1的质量比例配制成银杏菊花茶,有延缓衰老之效。
Take the folium gingko and the chrysanthemum as raw material,uses China＇s traditional process and the modem processing technology unifies, the depth processing purify, removes in the folium gingko with the extraction method the deleterious substance gingko acid and the chrysanthemum which in the folium gingko includes by 5：1 ＇s proportion develops the folium gingko chrysanthemum tea, moreover has delays the senile effect.
出处
《食品工程》
2006年第4期57-58,61,共3页
Food Engineering
基金
福特基金会PHE项目吉首大学贫困生科技创新基金资助项目(06JDPHE036)
关键词
银杏叶
菊花
萃取法
银杏酸
延缓衰老
The folium gingko Chrysanthemum Extraction method Gingko sour Flavanone delays senilly
