Study On Processing And Stability Of Ginkgo Juice

This paper studies different ways of processing clarified and cloudy drink and discusses about the influences each way had toward the stability of the two kinds of juice. The invented drink is stable and not add any preservatives could be storage for 3 months at normal room temperatures.The content of nutritional components and amino acids in the ginkgo seeds was detected. The gelatinization temperature and time were determined using the measure of differential scanning calorimetry, the result showed that the best gelatinization temperature and time was 90℃, 10min.The best parameters of enzyme treatment on clarified ginkgo seeds drink were that the addition ofα-amylase was 0.090 %(v/v), neutral proteinase was 0.115 %(v/v), maltogenic amylase was 0.078 %(v/v), the temperature was 63.5℃and the time was 120min. When the beverage was treated with the best parameters, the transmittance of the beverage would be 65.65%. After adding honey 1 %(v/v) and PVP 2 %(v/v), centrifugal on 4000 r/min in 20min, then use some ultrafiltration membrane filtration 0.22μm, and the transmittancy will be 95.94 %. The results showed that the level of free amino acids in ginkgo drink increased after enzyme treatment. After the enzyme treatment, the non-essential amino acid threonine and essential amino acid cysteine, aspartic acid, serine all came into being. It is easy for the human body to absorb the free amino acid.The best homogeneous conditions of ginkgo cloudy drink are: 40 MPa of homogenization pressure, 3 minutes once and 3 times homogenization, the level of suspension stability were 2.487 and level of viscosity is 40 Pa·s. The optimal dosage of stabilizer were determined by uniform design experiments: When the dosages of CMC, carrageenan, guar gum, locust bean gum were 0.05 g/100mL, 0.09 g/100mL, 0.09 g/100mL, 0.04 g/100mL, the viscosity of 137 Pa?s. Through orthogonal experiment, the best amount of emulsifiers were determined: When the concentrations of Tween-80, sucrose fatty acid ester, Stearyl lactylate were 0.2 g/100mL, 0.2 g/100mL, 0.2 g/100mL, the suspension stability is 2.517. Key words:...