摘  要：以银杏为实验材料，研究了银杏澄清型和浑浊型饮料的研制工艺，并对银杏果基本成分进行了测定。采用单因素和正交分析的方法，确定了三种酶的最佳添加量和最佳酶处理时间。结果表明：中温α-淀粉酶、果胶酶、糖化酶的单因素实验结果为，中温α-淀粉酶最佳添加量为0.15 g/L，最佳酶处理时间为80 min；果胶酶最佳添加量为0.15 g/L，最佳酶处理时间为100 min；糖化酶最佳添加量为0.2 g/L，最佳酶处理时间为90 min。正交实验得出：酶处理的最佳工艺为，中温α-淀粉酶添加量为0.15 g/L，果胶酶添加量为0.2 g/L，糖化酶添加量为0.2 g/L，温度为70 ℃，饮料透光率为95.9％，澄清度最高。稳定剂的添加量的实验结果表明：羧甲基纤维素钠（CMC），海藻酸钠，黄原胶的添加量分别为0.1％、0.08％、0.15％，稳定性最好。对银杏饮料的调配，澄清型银杏饮料白砂糖的最适添加量0.3-0.4 g/10 mL，浑浊型银杏饮料白砂糖的最适添加量为0.4 g/10 mL，在此浓度下饮料果汁口味最佳。

关键词：银杏；单因素实验；正交实验；稳定剂

Study on the Technology and Stability of Ginkgo Beverage

Abstract:Taken  Ginkgo  as the experimental material,studied the development process of the clear and cloudy beverage, and determined the basic components of ginkgo fruit. By using single factor and orthogonal analysis method, determined the optimum adding amount of three enzymes and the optimum treatment time. The results showed that the three kinds of enzymes: temperature alpha amylase, pectinase, saccharifying enzyme, their optimum adding amount and the best enzyme processing time. The single factor experiment was that the temperature alpha - amylase's optimum adding amount was 0.15 g / L, the optimum enzyme treatment time was 80 min; the pectinase's optimum adding amount was 0.15 g / L, the optimum enzyme processing time was 100 min; saccharifying enzyme's optimum adding amount was 0.2 g / L, best enzyme processing time was 90 min. The orthogonal experiment showed that the optimal technics of enzyme treatment is: temperature alpha amylase's optimum adding amount was 0.15 g / L, pectinase's optimum adding amount was 0.2 g / L, saccharifying enzyme's optimum adding amount was 0.2 g / L, the temperature was 70℃. Under these conditions, light transmittance of beverage was 95.9%, it has the highest clarity. CMC, sodium alginate and xanthan gum, the experimental results of the three stabilizers added amount showed that CMC, sodium alginate, xanthan gum addition amount were 0.1% and 0.08%, 0.15%, respectively, and the stability was the best. In the blending of ginkgo drink, to clarified ginkgo beverage, the optimum adding amount of white granulated sugar was 0.3-0.4g/10 mL, to cloudy ginkgo drink, the optimum adding amount of white granulated sugar was 0.4g/10 mL, which was the best taste in this concentration

Key words: Ginkgo ; Single factor experiment; Orthogonal experiment; Stabilizer

目    录

摘  要..1

引言..2

1.材料和方法..3

1.1材料.. 3

1.2方法3

2.结果与分析6

2.1不同的酶对澄清型银杏饮料的澄清效果6

2.2中温α-淀粉酶对银杏饮料澄清效果的影响.6

2.3果胶酶对银杏饮料澄清效果的影响..8

2.4糖化酶对银杏饮料澄清效果的影响.10

2.5酶处理正交实验结果分析..11

2.6 CMC稳定剂添加量的确定.12

2.7海藻酸钠稳定剂添加量的确定13

2.8黄原胶稳定剂添加量的确定.13

2.9稳定剂正交实验结果分析..14

2.10白砂糖的添加量对饮料的影响.15

2.11微生物的生理指标的测定.. 15

3.结论与讨论.16

参考文献..16

致谢.19

银杏饮料的研究工艺及其稳定性研究

引言

银杏，品名白果，银杏树寿命极长，但生长比较缓慢，具有植物界“活化石”之称[1]，一般几年结一次果，种类繁多，其中包括黄叶银杏，斑叶银杏等20多种。