JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 29 Issue 3
May 2014
Article Contents
ZHAO Guang-yuan, LIANG Xiao-tong and REN Ying-ying. Study on the compound juice beverage turbid stability of apple and Rose roxburghii tratt[J]. Journal of Light Industry, 2014, 29(3): 17-20. doi: 10.3969/j.issn.2095-476X.2014.03.004
Citation: ZHAO Guang-yuan, LIANG Xiao-tong and REN Ying-ying. Study on the compound juice beverage turbid stability of apple and Rose roxburghii tratt[J]. Journal of Light Industry, 2014, 29(3): 17-20. doi: 10.3969/j.issn.2095-476X.2014.03.004 shu

Study on the compound juice beverage turbid stability of apple and Rose roxburghii tratt

  • Received Date: 2014-03-28
    Available Online: 2014-05-15
  • The processing technology of a compound beverage using apple and Rose roxburghii tratt juices was studied.The influences of some stabilizers on the stability of this beverage were also investigated.The results showed that the optimum formula were as follows:fruit juice 20%,sweetener 12 g/100 mL,citric acid 0.5 g/100 mL.The compound stabilizer was composed of 0.05% pectin,0.05% CMC,0.15% xanthan gum.In this way,the stabilizer may achieve better stabilizing effect.Meanwhile under the conditions of homogeneous pressure 25 MPa,temperature 60℃,sterilized at water bath of 90℃ for 10 min,the compound beverage had smooth taste,even texture,nice flavors and colors of apple and Rose roxburghii tratt.
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