Study On Processing And Stability Of Ginkgo Juice

The processing technology of clarify and cloudy ginkgo juice was studied in thispaper, and the optimum process parameters were determined. The basic components ofginkgo fruit were measured, and the gelatinization temperature of ginkgo starch wasmeasured by differential scanning calorimetry, and the gelatinization temperature ofginkgo starch was determined to be100℃.When clarified ginkgo juice was processed, the better clarify enzymes wereselected though the effect of different enzymes on clarification of ginkgo juice: α-amylase, pectinase, glucoamylase and β-amylase. Through single factor experiments,the best dosage and enzyme processing time of α-amylase, pectinase, glucoamylaseand β-amylase were obtained:the dosage of α-amylase was0.015%(w/v), theprocessing time was80min; the dosage of pectinase0.015%, the processing time was100min; the dosage of glucoamylase optimum was0.02%(w/v), the processing timewas90min; the dosage of β-amylase was0.025%, the processing time was70min. Forthe best results of clarified ginkgo juice, α-amylase, pectinase, β-amylase,glucoamylase, and temperature were selected as factors, optimal process parameters ofenzyme treatment were obtained by L16(45) design of experiments: the dosage of α-amylase was0.01%, pectinase was0.015%, β-amylase was0.02%, glucoamylase was0.02%, temperature was85℃, the luminousness of ginkgo juice was97.9%by theenzyme treatment conditions, with high clarify, nice colour and good stability.Three stabilizers for better stability were selected by the effect of differentstabilizers on stability of ginkgo juice: Arabic gum, CMC, sodium alginate. Throughsingle factor experiment it showed that when the dosage of Arabic gum, CMC, andsodium alginate were0.1g/100mL,0.1g/100mL and0.12g/100mL, the centrifugalsedimentation rate of ginkgo cloudy beverage was minimum, as low as8.32%（w/w）、8.32%（w/w）、8.30%（w/w）separately and the stability was the best. Response surfacewas used to optimize the dosage of stabilizers：the dosage of CMC was0.07g/100mL,the dosage of Arabic gum was0.09g/100mL, the dosage of sodium alginate was0.05g/100mL, the centrifugal sedimentation rate of ginkgo cloudy beverage was lowest as5.70%（w/w）. Through the effects of different homogeneous conditions on the stabilityof ginkgo cloudy juice, optimum conditions were determined as30MPa,3min.Physicochemical and microbiological indicators of the two kinds of ginkgo juiceare up to the standard [GB16322-2003] after sterilization at a temperature of110℃and 10min. To flavor gingo juice, the dosage of acesulfame was0.010g/100mL, sucralosewas0.003g/100mL and xylitol was4.0g/100mL separately, the taste of ginkgo juicewas best.