摘要
目的研制开发大豆银杏佐餐饮。方法选用泰山银杏、优质大豆,采用超微粉碎、高压均质乳化的方法。结果产品状态为乳白色,均匀稳定,口感纯正。结论用泰山银杏与优质大豆研制的大豆银杏佐餐饮,它保持了银杏和大豆的原有风味,其口感纯正,营养丰富,是一种老幼皆宜的新型饮品。
Objective:To develop soy bean ginkgo drink.Methods: Taishan ginkgo and high quality soy bean were selected,and super minute squashing and the method of hyperbaric homogenizing were used.Result: The product was milky,stable and had pure texture.Conclusion: The soy bean ginkgo health drink keeps the original flavor and the nutrition of ginkgo and soy bean,and the texture is pure,which is fit for the young and the old.
出处
《泰山医学院学报》
CAS
2008年第4期253-254,共2页
Journal of Taishan Medical College
关键词
银杏
大豆
佐餐饮
Ginkgo
soy bean
drink
