为使银杏叶提取物能在食品领域得到充分有价值的应用，探索采用微胶囊技术来解决银杏类黄酮难溶于水及强烈苦味的问题。
Microencapsulation of extracts from gingko leaves can be used as a function food additive to solve some problems such as undissolved property in water and the bitterness of gingko flavonoids.
以奶粉、银杏叶黄酮类化合物为主要原料，采用正交实验研制出银杏叶乳饮料生产的最佳工艺配方为：奶粉14%，银杏叶类黄酮物质0.04%，白砂糖3%。
The best producing technology for Ginkgo drink was obtained through orthogonal experiments. The result turns out to be: powdered milk 14%, sugar 3%, Ginkgo leaf flavonoid 0.04%.
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