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.
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.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2006年第2期221-224,共4页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
国家自然科学基金资助项目(30471217)
广东省自然科学基金资助项目(04009660)
关键词
银杏叶
金银花
饮料
加工工艺
gingko leaf
honeysuckle
drink
processing technics
