银杏板栗乳的研制

Preparation of a compound beverage from ginkgo,chestnut and skim milk

目的:银杏板栗乳的制备。方法:以可溶性固形物的增加量为指标筛选银杏汁和板栗汁的酶解条件,以感官评分确定银杏板栗乳的配方。结果:银杏汁的最适酶解条件为:温度70℃、料液比1:5、酶解时间20min、淀粉酶0.03%,可溶性固形物增加量可达3.5%以上;板栗汁的最适酶解条件为:温度65℃、料液比1:8、酶解时间50min、淀粉酶0.04%,可溶性固形物增加量可达2.5%以上。最终产品各组分含量分别为板栗汁20%、银杏汁10%、脱脂奶液20%、木糖醇8%、稳定剂0.01%,此时产品感官评分最高。结论:银杏板栗乳呈乳黄白色,具有银杏、板栗和乳品的复合香味,口感细腻柔滑、甜度适中。

For developing a novel compound beverage,the conditions of enzymatic hydrolysis of ginkgo and chestnut were optimized using the increase of soluble solid content as a reference.The optimum conditions for ginkgo hydrolysis were as follows：temperature is 70 ℃,solid-liquid ratio is 1：5,time is 20 min and enzyme dosage is 0.03%,and those for chestnut hydrolysis were：65 ℃,1：8,50 min and 0.04%,respectively.At these conditions,the increase of soluble solid content in ginkgo and chestnut juice are more than 3.5% and 2.5%.On the basis of determining sensory indexes,the formula of the compound beverage was selected through orthogonal experimental design.Results showed that the perfect formula was 10% ginkgo juice,20% chestnut juice,20% skim milk,8% xylitol and 0.01% stabilizer.The compound beverage was moderate sweet,supple in mouth and has a unique flavor of ginkgo,chestnut and milk.