Study on the Production of Murcott Juice Beverage
Abstract：Using Murcott, a new orange variety introdueed from Taiwan, as the material, the processing techniques and stability of Murcott juice beverage were researched. The optimal raw materials formula for the beverage was Murcott juice 20%, citric acid 0.2% and sugar 5%. The combined stabilizer containing 0.04% xanthan gum, 0. 12% guar gum and 0.10% sodium isoaseorbate was added and the mixture was sterilized at 80℃ for 25 minutes.
Keywords：Mureottjuice beverageprocessing technologystability
Publication Date：2011-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：3( 44-46 )