[目的]探索银杏牛奶双蛋白饮料的最佳配方和工艺备件.[方法]开发银杏牛奶双蛋白饮料的工艺要点为:银杏经脱壳、去皮、预煮、制浆后,加入牛奶、蔗糖、CMC-Na等辅料,通过单因素试验及正交试验确定其最佳配方,在此基础上探讨了均质压力和回流时间对饮料稳定性的影响.[结果]将银杏果仁置于沸水中煮至5 min,使其淀粉完全糊化,可有效提高饮料的口感与稳定性,同时采用醇提技术去除银杏酚酸,达到安全食用的目的.银杏牛奶双蛋白饮料的最佳配方为:银杏浆添加量18％,牛奶添加量15％,蔗糖添加量6％,稳定剂添加量0.8‰；其关键工艺为:沸水中预煮5 min,均质压力40 MPa时,回流时间3 min.[结论]该研究为银杏产品的开发及丰富复合乳饮料的种类提供新的途径.%[ Objective ] The study aimed to explore the optimum formula and the technology conditions for the double-protein beverage with the ginkgo and milk. [Method] The technological key points for developing the double-protein beverage with the ginkgo and milk were as follows; after the ginkgo was shucked, peeled, blanched and refined, its solution was mixed with the milk, sugar and CMC-Na etc. The optimum formula was confirmed through the single factor experiment and an orthogonal test, on base of which, the effects of the homogenizing pressure and backflow time on the stability of the beverage were discussed. [ Result] When the gingko nuts were put in the boiling water to boil for 5 min, its starch was in the gelatinization completely, which could effectively improve the taste and of stability of the beverage, and simultaneously u-sing the ethanol-extraction technology could effectively remove the gingkolicacid to achieve the purpose of eating safely. The optimum formula for the double protein beverage with the ginkgo and milk was that the ginkgo juice, milk and sugar were 18% , 15% and 6% resp. and the adding amount of the stabilizer was 0-8%. The key technology of the beverage was that the ginkgo was boiled in boiling water for 5 min, the beverage was homogenized under a pressure of 40MPa under which the backflow was 3 min. [Conclusion] The research provided a new way for the development of ginkgo products and for the abundance of the composite milk beverage.
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