银杏豆乳复合饮料的研制

On the Development of Compound Milk Beverage of Gingko and Soybean

为制作银杏豆乳饮料,以银杏、大豆为主要原料,添加脱脂乳、蔗糖等辅料进行实验.文章给出实验制作中的加工工艺流程与大豆的脱腥方法,并采用液态法测定样品脲酶活性,运用正交试验法优化产品的配方.研究结果表明产品最佳配方为银杏大豆比1∶2、蔗糖质量分数6%、果胶质量分数0.15%、CMC质量分数0.2%.产品测定结果为脲酶活性阴性、蛋白质质量浓度0.551g/100mL、脂肪质量浓度1.280g/100mL,银杏酸含量未检出.制作的银杏豆奶饮料可以被饮用及进行生产.

This paper introduces the production of gingko milk beverage by using gingko and soybean as the main raw material ,adding skim milk and sucrose .T his paper studied the technological processing and the disappearing‐fishy way on soybean ,tested the urease activity of the sample by liquid method and opti‐mized the production formula by the method of orthogonal experiments .The experiment results showed that the optimal production formula is ：Gingko and soybean ratio of 1∶2 ,sucrose 6% ,pectin 0 .15% ,CMC （carboxymethyl cellulose sodium）0 .2% .The determination of main component measured protein content is 0 .551g/100g ,fat content 1 .280g/100g ,flavonoids content 0 .Therefore the developed gingko milk beverage can be put into production .