Study on Processing Technology of Frozen Prune Juice
LIU Guanglei
JI Desheng
Abstract：Prune has poor storage resistance.Developing frozen prune juice can solve the storage problem of prune and increase its added value.Using'French'plums as materials and sensory evaluation and sugar acid ratio as evaluation indicators,this paper explored the production technology and formula optimization of frozen prune juice through single factor and orthogonal experiments.The optimized formula was as follows:stabilizer addition(carrageenan∶xanthan gum=1∶1.5)at 1.0%,prune juice addition at 22%,and white sugar addition at 11%.The product exhibits a brick-red color,uniform hue,and a well-balanced sweet and sour taste.The optimization of this process provided a theoretical foundation for the production of frozen fruit and vegetable juices.
Keywords：Prunefrozen juiceformula optimizationsugar acid ratiosensory evaluation
Publication Date：2025-03-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 41-45 )