银杏山药复合饮料的研制

Study on the Compound Beverage of Ginkgo and Yam

对银杏山药复合饮料的配方进行了研究,通过单因素试验和正交试验优化了银杏山药复合饮料的配方,试验结果表明复合饮料的最佳配方为:银杏山药混合液70%(银杏液与山药液的比例1∶1),pH 4.3,糖度9%;最适稳定剂配方为:羧甲基纤维素钠0.06%、黄原胶0.12%、卡拉胶0.06%。该饮料风味独特,酸甜可口,具有银杏和山药的双重营养价值,是一种具有开发潜力的新型功能饮料。

In this paper, the formulation of the ginkgo biloba and yam compound beverage was studied. The ginkgo biloba and yam compound beverage of formula through the single factor test and orthogonal test to optimize, the results show that the composite beverage of the best formula for：70%ginkgo biloba fluid and yam fluid mixture （gingko fluid and yam fluid ratio of 1∶1）, 4.3pH, 9%bix;The optimal stabilizer formula for：0.06%sodium carboxymethyl cellulose, 0.12%xanthan gum and 0.06%carrageenan. This beverage flavor is unique, sweet and sour palatable, had the dual nutritional value of both ginkgo biloba and yam. It was a new type of functional beverage which has the development potentiod. development potential of the new type of functional beverage.