Process optimization and rheological properties of red raspberry and mulberry compound beverage
WANG Xinming
LV Changxin
JI Xiufeng
BA Junwen
TENG Liang
ZHANG Zhixin
LV Rifeng
JIANG Shuyan
Abstract：This paper is to develop a red raspberry and mulberry compound beverage. Red raspberry and mulberry were selected as raw materials.Based on the single factor experiment, the orthogonal test was used to determine the red raspberry and mulberry compound beverage formula.The rheological properties of the red rasp-berry and mulberry compound beverage at different temperatures were measured by rheometer. The results indi-cated that the optimum ratio of red raspberry and mulberry in the compound beverage was 7:3, juice dosage was 25% , the sucrose was 10% and citric acid was 7%. At 25℃, 35℃, 45℃ and 55℃, the rheological charac-teristic curve of the composite beverage is a curve that is convex upwards from the origin. The fitting parameter of the curve is 0<n<1, which is consistent with the pseudoplastic fluid characteristics. Shear thinning phenome-non. The compound beverage developed has a harmonious aroma, sweet and sour taste.
Keywords：red respberrymulberrycompound beveragerheological properties
Publication Date：2019-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 127-134 )