摘要:银杏具有较高的营养及保健功能，以银杏为主要原料，对银杏软糖的生产工艺条件进行研究，具有一定的市场前景。银杏含有黄酮类及内酯类化合物，对高血压导致的心肌梗塞、心绞痛脑血管痉挛和动脉硬化等疾患，均有较好的疗效。同时银杏在抑制过氧化脂质、提高红细胞超氧化物歧化酶(SOD)活性方面，亦有很好的作用。可预防和治疗老年性痴呆、老年身体机能下降、记忆力衰弱等疾患，从而延缓衰老，因此受到众多消费者喜爱。本文通过单因素实验对最佳凝胶剂、加糖量、加浆量、凝胶剂混合比等进行选择，并通过正交试验确定了产品的最优配方。结果表明：将12.5g白砂糖、12.5g葡萄糖和1g魔芋粉，加入20ml水熬糖，选择3:2的琼脂和卡拉胶作为凝胶剂，混入12mL银杏浆，最后加0.2g柠檬酸进行制作，在45℃下烘干4-6h所制得的软糖具有最优的综合品质。同时将银杏浆酶解对银杏软糖品质的影响，做出了分析。通过对银杏淀粉酶解条件的优化及酶解后的感官评定，得出酶解后的银杏软糖品质更优。此外本文通过真空干燥、铝盐显色法分别测定银杏软糖干燥前后的水分含量及黄酮含量，实验表明，干燥使银杏软糖水分含量减少，黄酮含量也有所损失。

关键词 银杏；软糖；黄酮

Abstract:Ginkgo has high nutrition and health care function to ginkgo biloba as the main raw material, the production process of ginkgo jelly conditions for research, has certain market prospects. Ginkgo contains flavonoids and inner vinegar compounds, to arteriosclerosis and hypertension angina pectoris, myocardial infarction, cerebral vasospasm caused by diseases, all have better curative effect. Inhibition of lipid peroxide, the activity of erythrocyte superoxide dismutase (SOD), also have very good effect. Can prevent and treat senile dementia, the old body function decline, memory decline, disease, and thus slow the aging, therefore liked by many consumers. This article through the single factor experiment to best choose gelling agent and grouting amount and by orthogonal experiment identified the best prescription of the product. Results showed that 12.5g glucose and 12.5g sugar, 1g konjac powder, and add 20ml water, select 6:4 AGAR and carrageen an as gelling agent, mixed with 12mL ginkgo syrup, add 0.2g citric acid production, drying, 4 to 6h under 45 ℃ of jelly has the optimal comprehensive quality. Also will pulp digestion of ginkgo ginkgo jelly quality influence, has made the analysis. Through the optimization of ginkgo amylase solution condition and after enzymolysis of sensory evaluation, concluded after enzymolysis of ginkgo jelly is of better quality. Furthermore in this paper, vacuum drying, aluminum salt chromogenic method respectively before and after the determination of ginkgo jelly dry moisture content and flavonoids content, experimental results show that dry make ginkgo jelly reduced moisture content, flavonoid content also have loss.

Keywords  ginkgo  soft sweets  flavone