摘要:銀杏和杏仁都是被人們所熟知的營養保健食品。將銀杏乳和杏仁乳混合制成一種新的復合飲料，具有較好的市場前景。本文通過單因素實驗以及正交實驗來確定杏仁銀杏復合飲料生產的最佳工藝參數：黃原膠為0.07%、羧甲基纖維素鈉為0.06%、果膠為0.08%、蔗糖酯SE-15為0.015%、三聚甘油單硬脂酸酯為0.1%、聚甘油酯為0.15%。杏仁銀杏復合飲料生產的最佳工藝參數：銀杏乳:杏仁乳=3:7、蔗糖添加量為10%、加水量為1倍，復合穩定劑的添加量為0.21%、復合乳化劑的添加量為0.265%。然后在復合飲料為基料的基礎上進行發酵。通過單因素實驗、正交實驗確定發酵條件：接種量3%、發酵溫度43℃、發酵時間3h。基于獲得的工藝條件實驗確定的飲料酸甜適中，營養價值高，還具有一定的保健作用。

關鍵詞 杏仁；銀杏；穩定性；乳化性

Abstract:Ginkgo and almonds as nutritional and health foods are known to us. Ginkgo and almond juice are mixed into a kind of new composite beverage, it has good market prospects. The article through the single factor experiments and orthogonal experiment determined the optimal parameters of the composite beverage production: 0.07% anthem gum, 0.06% sodium carboxymethyl cellulose , 0.08% pectin, 0.015% sucrose esters SE-15, 0.1% tripolyphosphoric glycerol monostearate and 0.15% poly ester. The optimal parameters of the composite beverage of ginkgo and almonds production: ginkgo milk:almond milk= 3:7, 10% sucrose added level, amount of water is doubled, 0.21% added level of the complex stabilizer, complex emulsifier 0.265% added level. Subsequently, using the compound beverage to fermentated. Single factor experiments and orthogonal experiments have determined the fermentation conditions: Vaccination added level of 3%, fermentation temperature of 43 °C, fermentation time for 3h. The beverage obtained by the experimental conditions determined, it has a sweet and sour moderate, high nutritional value, but also has some health care functions.

Keywords  Ginkgo  Almond  Stability  Emulsifying properties