Study on the compound juice beverage turbid stability of apple and Rose roxburghii tratt
ZHAO Guang-yuan
LIANG Xiao-tong
REN Ying-ying
Abstract：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 1 2 g/1 00 mL,citric acid 0.5 g/1 00 mL.The compound stabilizer was composed of 0.05% pectin,0.05% CMC,0.1 5% xan-than 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 1 0 min,the com-pound beverage had smooth taste,even texture,nice flavors and colors of apple and Rose roxburghii tratt.
Keywords：appleRose roxburghii trattcompound juice beverageorthogonal testturbid stability
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 17-20 )