摘要：灵芝和银杏有多种活性成分，本文以灵芝和银杏为原料研究了灵芝银杏饮料的加工工艺和配方。通过单因素实验研究了灵芝提取和银杏酶解的最佳条件。通过实验得出的灵芝液制备的最优参数为：水和乙醇比例为1：1、料水比为1：10、提取温度为80℃、提取时间为3h。通过实验得出的用淀粉酶制备银杏液过程中的最佳提取工艺参数为：料水比为1：5；加酶量为1%；酶解温度为55℃；酶解时间为2h；pH为6.0。通过实验得出的用果胶酶制备银杏液过程中的最佳提取工艺参数为：料水比为1：5；加酶量为1%；酶解温度为45℃；酶解时间为6h；pH为7.0。确定了两种原料提取液的最佳条件之后通过感官评定确定了饮料的配方，最优配方制备的产品入口酸甜可口，甘苦相宜，下咽后苦味持续时间短，整体口感较好；饮料呈棕黄色，色泽均匀澄清，无肉眼可见沉淀杂质；有独特的滋味，香气清新自然。本课题对通过对灵芝和银杏复合饮料进行研究，希望对灵芝和银杏的深度开发提供参考。69518

关键词：银杏；灵芝；饮料；加工工艺

Preparation of Ganoderma Lucidum and Ginkgo Fruit Beverage

Abstract：Ganoderma lucidum and ginkgo have a variety of active ingredients.In this paper,the processing technology and formula of Ganoderma lucidum and Ginkgo biloba beverage by using the Ganoderma lucidum and Ginkgo biloba.The best conditions for the extraction of Ganoderma lucidum,the best conditions for enzymatic hydrolysis of ginkgo were examined through single factor experiments.The optimum parameters for the preparation of Ganoderma lucidum were as follows:water and ethanol ratio 1:1,feed water ratio 1:10, extraction temperature 80 ℃,extraction time 3 h;the optimal extraction parameters of amylase were as follows：the ratio between material and water was 1:5,the amount of enzyme was 1%,the enzymolysis temperature was 55 ℃,the enzymolysis time was 2h;pH was 6;the optimum extraction conditions were as follows:the ratio between material and water was 1:5,the amount of enzyme was 1%,the enzymolysis temperature was 45℃ the enzymolysis time was 6h;pH was 7.After studying the optimum conditions of the two raw material extracts,we determined the recipe for the drink through sensory assessment.Products which are produced by the optimum formulation taste sweet and tasty,bitter and affordable,after the pharynx bitter taste for a short time,overall taste better;beverages were brown,color uniform clarity and transparency,no visible trace impurities;a unique taste,fresh aroma and natural.In this study,Ganoderma lucidum and Ginkgo biloba compound beverages were studied in order to provide reference for the deep development of Ganoderma lucidum and Ginkgo biloba.

Key Words：ginkgo biloba；ganoderma lucidum；beverage；processing technology 

目  录

1 绪论 1

1.1 银杏和灵芝饮料国内外研究现状概述 1

1.1.1 灵芝 1

1.1.2 银杏 2

1.2 本课题的研究目的和意义 3

2 材料与方法 4

2.1 材料与仪器 4

2.1.1 材料 4

2.1.2 仪器 4

2.2 实验方法 4

2.2.1 灵芝液生产工艺流程 4

2.2.2 银杏液的生产工艺流程 5

2.2.3 复合饮料的生产工艺流程 5

2.2.4 多糖分析方法----硫酸苯酚法 6