摘要
探讨银杏茶饮料生产中前处理工艺的最佳条件。以总黄酮含量为考察指标,通过正交试验,得到最佳浸提工艺条件:银杏茶∶水为1∶30、浸提温度90℃、浸提时间30min。最佳酶解工艺条件:酶用量0.2g/100mL、pH5.0、酶解温度45℃、酶解时间60min。
The optimum conditions of the pretreatment of ginkgo tea beverage were studied in this paper with total flavonoids content as detection index in orthogonal experiment, The result showed that the optimum extraction condition is the ginkgo tea：water is 1：30, temperature 90℃, time 30min, And the optimum enzymolysis condition is pectinase 0.2g/100mL, pH 5.0, temperature 45℃, time 60min.
出处
《食品科技》
CAS
北大核心
2005年第8期61-65,共5页
Food Science and Technology
关键词
银杏茶
饮料
浸提
酶解
总黄酮含量
ginkgo tea
beverage
extraction
enzymolysis
total flavonoids content
