银杏花生乳的研制

Preparation of compound beverage from ginkgo biloba and peanut

以银杏和花生为主要原料,研究了银杏、花生复合保健饮料的加工工艺和配方。通过单因素实验和正交实验优化银杏的酶解条件,结果表明,采用一步法酶解得到的银杏乳稳定性较好,并且缩短了加工时间,最佳工艺参数为:添加0.3%中温淀粉酶和0.3%碱性蛋白酶,在65℃酶解30min。将银杏酶解液和花生浆进行复配,添加0.04%黄原胶、0.06%海藻酸钠、0.06%琼脂作为复合稳定剂,以及0.14%聚甘油酯、0.04%蔗糖酯E-11、0.02%蔗糖酯E-15作为复合乳化剂,可获得较好的稳定性。采用本工艺制成的复合型保健饮料口味独特、口感细腻,兼具银杏和花生的营养价值。

The processing technology and formula of a compound healthy beverage were investigated with ginkgo biloba and peanut as main materials through the single factor test and the orthogonal test.The optimum enzymatic hydrolysis conditions of ginkgo biloba were 30min at 65℃,0.3% amount of α-amylase and 0.3% alkali protease.Ginkgo enzymatic hydrolyzate and peanut paste were compounded;adding the compound stabilizer composed of 0.04% xanthan gum,0.06% sodium alginate,0.06% agar and the compound emulsifiers composed of 0.14% poly ester,0.04% sucrose ester-11,0.02% sucrose ester-15,the mixed beverage could give good stability.The compound beverage produced in this process tasted fresh and had the nutrition and flavor of both ginkgo biloba and peanut.