CAJ | 학술논문

为制作银杏豆乳饮料，以银杏、大豆为主要原料，添加脱脂乳、蔗糖等辅料进行实验．文章给出实验制作中的加工工艺流程与大豆的脱腥方法，并采用液态法测定样品脲酶活性，运用正交试验法优化产品的配方．研究结果表明产品最佳配方为银杏大豆比1∶2、蔗糖质量分数6％、果胶质量分数0．15％、CMC质量分数0．2％．产品测定结果为脲酶活性阴性、蛋白质质量浓度0．551g／100mL、脂肪质量浓度1．280g／100mL，银杏酸含量未检出．制作的银杏豆奶饮料可以被饮用及进行生产．
위제작은행두유음료，이은행、대두위주요원료，첨가탈지유、자당등보료진행실험．문장급출실험제작중적가공공예류정여대두적탈성방법，병채용액태법측정양품뇨매활성，운용정교시험법우화산품적배방．연구결과표명산품최가배방위은행대두비1∶2、자당질량분수6％、과효질량분수0．15％、CMC질량분수0．2％．산품측정결과위뇨매활성음성、단백질질량농도0．551g／100mL、지방질량농도1．280g／100mL，은행산함량미검출．제작적은행두내음료가이피음용급진행생산．
This paper introduces the production of gingko milk beverage by using gingko and soybean as the main raw material ,adding skim milk and sucrose .T his paper studied the technological processing and the disappearing‐fishy way on soybean ,tested the urease activity of the sample by liquid method and opti‐mized the production formula by the method of orthogonal experiments .The experiment results showed that the optimal production formula is :Gingko and soybean ratio of 1∶2 ,sucrose 6% ,pectin 0 .15% ,CMC (carboxymethyl cellulose sodium)0 .2% .The determination of main component measured protein content is 0 .551g/100g ,fat content 1 .280g/100g ,flavonoids content 0 .Therefore the developed gingko milk beverage can be put into production .