摘要
研究了银杏叶水浸取工艺及浸取液经调配后的发酵工艺。实验结果表明,银杏叶粉碎度为20-40目、固液比为1:40、浸取温度为90℃、时间12h、采用二次浸取法的类黄酮浸取量为每100g银杏叶1.4g,其类黄酮浸取率为78%。浸取液用蔗糖、柠檬酸调整,经Lagar酵母20-24h发酵后,制得含糖7.0%、pH4.0、黄酮类化合物34.17mg/100mL 的银杏叶发酵饮料。
The optimum extraction condition for flavonoid from Ginkgo biloba leaf by water soaking and fermentation of extraction liquid enriched with sucrose and citric acid were studied. The results were： crushing degree 20-40M, material to liquid ratio 1：40, extraction temperature 90℃,extraction time 12 hours two times, and the content of flavonoid was 1.4g per lOOg Ginkgo biloba leaf, or the extraction yield of flavonoid was 78%. The final adjusted liquid containing sucrose and citric acid was fermented with yeast Logar and the final fermented beverage had 7.0%sucrose, pH4.0 and 34.17mg flavonoid per lOOmL of fermentation beverage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第8期110-112,共3页
Science and Technology of Food Industry
基金
贵州省自然科学基金资助项目(3013)
关键词
银杏叶
水浸取
黄酮类化合物
发酵饮科
Ginkgo biloba leaf
water seasoning
flavonoid
fermentation beverage
