| 银杏叶乳酸菌保健饮料生产工艺的研究 |
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| 引用本文： | 苗桂梅,袁其伟. 银杏叶乳酸菌保健饮料生产工艺的研究[J]. 饮料工业, 2005, 8(3): 34-37 |
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| 作者姓名： | 苗桂梅 袁其伟 |
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| 作者单位： | 河南省济源市沃尔玛饮料有限公司技术科,河南,济源,454650 |
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| 摘 要： | 介绍了银杏叶的提取方法及酸奶发酵方法，以银杏叶提取物和酸奶为主要原料，辅以白砂糖、稳定剂等辅料，通过正交试验确定了银杏叶乳酸菌保健饮料的最佳配方。并介绍了该饮料的保健功效及成品的稳定性。
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| 关 键 词： | 银杏叶 酸奶 乳酸菌饮料 生产工艺 保健饮料 |
| 修稿时间： | 2004-10-18 |
Study on processing technology for lactic acid fermented ginkgo leaf health drink |
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| MIAO Gui-mei,YUAN Qi-wei. Study on processing technology for lactic acid fermented ginkgo leaf health drink[J]. Beverage Industry, 2005, 8(3): 34-37 |
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| Authors: | MIAO Gui-mei YUAN Qi-wei |
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| Abstract: | The methods of extracting ginkgo leaves and producing yoghurt were described. A health drink was made from ginkgo leaf extract and yoghurt with the addition of sugar and stabilizers. The optimal formula for the lactic acid fermented ginkgo leaf health drink was determined by orthogonal experiment. The healthcare effects and stability of the drink were introduced. |
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| Keywords: | ginkgo leaf yoghurt lactic acid fermented drink processing technology health drink |
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