On the Development of Compound Milk Beverage of Gingko and Soybean
LI Yong
TANG Shirong
SHI Lei
ZHANG Yao
ZHANG Xuanxuan
XUE Hongjian
TENG Da
Abstract：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 .
Keywords：plant proteinsdeodorizationgingko beverage
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 30-33,39 )