| 银杏叶金银花保健饮料加工工艺 |
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| 引用本文： | 冯彤,庞杰,吴建生,于新.银杏叶金银花保健饮料加工工艺[J].福建农林大学学报(自然科学版),2006,35(2):221-224. |
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| 作者姓名： | 冯彤 庞杰 吴建生 于新 |
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| 作者单位： | 1. 仲恺农业技术学院食品科学系,广东,广州,510225
2. 福建农林大学食品科学学院,福建福州,350002 |
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| 基金项目： | 中国科学院资助项目;广东省博士启动基金 |
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| 摘 要： | 对银杏叶金银花饮料的生产工艺流程、技术操作要点进行了研究,对该饮料的苦涩味抑制问题以及分层等问题进行了讨论,提出了较为适合的银杏叶金银花饮料加工工艺.
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| 关 键 词： | 银杏叶 金银花 饮料 加工工艺 |
| 文章编号： | 1671-5470(2006)02-0221-04 |
| 收稿时间： | 2004-10-30 |
| 修稿时间： | 2005-08-10 |
Processing of gingko leaf and honeysuckle drink |
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| FENG Tong,PANG Jie,WU Jian-sheng,YU Xin.Processing of gingko leaf and honeysuckle drink[J].Journal of Fujian Agricultural and Forestry University,2006,35(2):221-224. |
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| Authors: | FENG Tong PANG Jie WU Jian-sheng YU Xin |
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| Institution: | 1. Department of Food Science, Zhongkai Agrotechnical College, Guangzhou, Gnangdong 510225, China;2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China |
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| Abstract: | The technological process,key operating points,and quality control indexes of ginkgo leaf and honeysuckle drink were studied in this paper.The experiments inhibiting the bitter and acerbity taste in the drink was conducted,and the techniques to avoid sediment during storage were discussed.A suitable way to process the drink was provided. |
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| Keywords: | gingko leaf honeysuckle drink processing technics |
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