Studies On Processing Biotechnics Of Functional Ginkgo Tea Beverage

The fermentation of ginkgo tea beverage has been studied by IMC (immobilized cells) and NAC (natural cells) technology, in order to produce better taste and flavor and antioxidative and functional ginkgo tea beverage. Result show IMC technology is more effcient, Comparison of different change of ginkgo tea quality, antioxygenic property, functional component of ginkgo tea infusion. We have found:The fermented ginkgo tea infusion is coloury, flavour, fine and storable: dull yellow is turned to bright orange -yellow , the liquor is clear; coarse and stale taste are both eliminated ,fragrance mellow sweet is substituted; the taste was fresh and brisk , in stead of bitterness and strong astringency.In order to prove up the biochemical mechanism of quality improving in fermented ginkgo tea infusion, which was analyzed for the components of aroma by using sampling technique of active carbon absorption wire , then thermal desorbed by using Curie -Point Pyrolizer instrument and analyzed by GC & GC/MS.It was determined that some mellow aroma components such as benzyl alcohol, phenylethyl alcohol,linalool and linalooloxides and geraniol et al were released by fermentation.Antionxidation was measured by chemiluminescene, biological activitywas increased by fermentation. Pilot study of High-performance Liquid Chromagraphic proved up that flavonol glycoside(bitterness components of infusion) was hydrolyzed to flavonol and glycoside. flavones structure was remodeled, the increase in theamount of phenol hydroxyl(including 3%4'and 3 > 5 % 7),are the main causation of improving antionxidation of flavonoid. ,and eigher of quality of taste.32 "C-36 "C , 90rpm or so was suitable range of condition for fermentation when IMC was used to improve the quality of ginkgo tea liquor. In another hand, Compare with natural cell, IMC can prevented ginkgo tea liquor from excessive acidulation,and IMC can have a kelter in thickness ginkgo tea infusion, it's the superiority for which the application of IMC technology on industrialization.The concept that bio-modification was first reported upon these studies. The bio-modification, which bring better taste and flavor and more antioxygenic property by acted on the character and functionality components in stuff, are effective means of production of antioxidative and functional food.