Research Suspension Fuji Apple Juice Processing Technology
ZHANG Dong-jing
YUAN Yu-xin
YUAN Wei-feng
GAO Gui-zhen
ZHANG Xing-tao
JIN Bing-bing
Abstract：Taking fresh apple as main material, the browning degree of cloudy juice was studied by Vitamin C, EDTA-2Na and citric acid. Based on this experiment, we found the best antibrowning combination 0.4%Vitamin C. The results showed the best technology of cloudy juice (100g) combination:0.1%citric acid, 8%sugar, 0.22%stabilizer and 50g apple raw juice.
Keywords：Fuji applecolor fixativesugar-acid ratiostabilizer
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 11-15 )