Using RSM, the optimum condition was obtained. These were CMC dosage 0.07 g/100 mL ginkgo juice, pectin dosage 0.09 g/100 mL ginkgo juice and SA dosage 0.05 g/100 mL ginkgo juice (the optimum condition was the same between "after enzymes hydrolysis" and "no enzymes hydrolysis" processing for ginkgo juice). Enzymes complete the hydrolysis of starch into low-molecular substances relative to starch. After that, put stabilizers into ginkgo juice, these low-molecular substances in juice are more stable. By this experiment, it is known that the lowest centrifugal sedimentation rate is 5.70% for "after enzymes hydrolysis" and 24.44% for "no enzymes hydrolysis" processing. From these two figures, it is clear that if ginkgo juice is enzymes hydrolyzed first and then put into stabilizers, we can get much more stable ginkgo juice. For this, you can store ginkgo juice for longer time with little sedimentation.
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