Preparation method of ginkgo functional beverage

The invention discloses a preparation method of a ginkgo polysaccharide functional beverage. The ginkgo polysaccharide functional beverage comprises raw materials of 0.25% of ginkgo polysaccharide, 4%of honey, 3.5% of white granulated sugar, 0.05% of citric acid, 0.1% of beta-cyclodextrine, 0.03% of ascorbic acid and 0.05-0.2% of a stabilizing agent. The ginkgo polysaccharide functional beverageis uniform and consistent in color, has specific natural delicate fragrance of the ginkgo polysaccharide, is moderate in sour and sweet degree, free from obvious precipitate in appearance, free from layering and good in mobility, can meet requirements for sour, sweet and refreshing mouth feel of a functional beverage and also has the health-care efficacy of adjusting immunity, resisting ageing, resisting inflammation and the like. 本发明公开了种银杏多糖功能性饮料的制备方法，其原料中包括0.25％的银杏多糖、4％的蜂蜜、3.5％的白砂糖、0.05％的柠檬酸、0.1％的β-环状糊精，0.03％的抗坏血酸以及0.05％-0.2％的稳定剂。本发明的银杏多糖功能性饮料色泽均匀致，具有银杏多糖特有的天然清香，且酸甜适中，外观无明显沉淀，不分层，流动性好，既能满足功能性饮料酸甜清爽的口感，又具有免疫调节、抗衰老、抗炎等