摘要:黑米和银杏都具有很高的营养价值。本课题以黑米银杏为原料开发黑米银杏发酵复合饮料。本课题以感官评分为指标，通过单因素实验及正交实验对黑米发酵工艺进行优化，获得黑米发酵饮料的工艺流程,发酵温度为32℃，发酵时间为36h，液料比为3:1，甜酒曲添加量为0.7%。通过单因素得出银杏饮料最佳工艺条件为液料比为5:1。通过单因素实验及正交试验得出黑米银杏发酵复合饮料的最佳工艺条件为，黑米发酵液与银杏液比例是2:1，白砂糖添加量为5%，柠檬酸添加量为7%,再加入0.25%稳定剂（黄原胶+CMC）就可制成口味独特、营养丰富的黑米银杏发酵复合饮料。

关键词；黑米；银杏；复合饮料

Abstract:Purple rice and ginkgo biloba had high nutrition and healthy functions. The processing technology of fermented purple rice was through the single factors experiments and orthogonal test. The optimum conditions: the optimum temperature was 32 ℃, the optimum time was36 h, the ratio between material and water was 1∶3.The amount of sweet song was 0.7%. Through the single factors the ratio between ginkgo biloba and water was 1∶5. Through the single factors experiments and orthogonal test. The optimum conditions: the ratio between purple rice and ginkgo biloba was 2:1, 7%citric acid and 5% castor sugar,0.25% CMC and xanthan gum as stabilizer. The taste and color obtained were good. HACCP of this drink was established.

Keywords: purple rice; ginkgo biloba; compose drinks