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| 一种保健型银杏茶饮料加工技术的初步研究 | |
| 引用本文： | 马明哲,王传宝,苗玉明,杨小姣,于磊娟. 一种保健型银杏茶饮料加工技术的初步研究[J]. 饮料工业, 2009, 12(6): 8-10 |
| 作者姓名： | 马明哲 王传宝 苗玉明 杨小姣 于磊娟 |
| 作者单位： | 1. 济南市历下区环境卫生管理局,山东济南,250014 2. 山东轻工业学院食品与生物工程学院,山东济南,250353 3. 山东豪利生物工程科技有限公司,山东枣庄,277300 |
| 摘 要： | 针对银杏茶冲泡饮用时黄酮类物质、苦内酯等物质浸出率比较低的问题,提出了一种新的银杏茶饮料加工技术,设计了一种新的加工工艺,使银杏叶中黄酮类物质的浸出率高迭82.3%～86.5%,大大提高了银杏茶饮料的保健功效. |
| 关 键 词： | 银杏茶饮料 加工技术 总黄酮含量 浸出率 |
A preliminary research of processing technology for a new gingko tea beverage |
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| MA Ming-zhe,WANG Chuan-bao,MIAO Yu-ming,YANG Xiao-jiao,YU Lei-juan. A preliminary research of processing technology for a new gingko tea beverage[J]. Beverage Industry, 2009, 12(6): 8-10 | |
| Authors: | MA Ming-zhe WANG Chuan-bao MIAO Yu-ming YANG Xiao-jiao YU Lei-juan |
| Affiliation: | 1 Environmental Health Bureau of Lixia District;Jinan 250014;Shandong;China;2 School of Food and Bioengineering;Shandong Institute of Light Industry;Jinan 250353;3 Shandong Haoli Biological Engineering Technology Co.;Ltd.;Zaozhuang 277300;China |
| Abstract: | In connection with the problem of low leaching yields of flavonoids,ginkgolides,etc.during ginkgo tea making and drinking,a new gingko tea beverage processing technology was proposed and designed to make the leaching yields of flavonoids from ginkgo leaf reach 82.3%-86.5%,greatly improving the health benefits of ginkgo tea beverages. |
| Keywords: | ginkgo tea beverage processing technology total flavonoid content leaching yield |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |