Study on processing technology of plum juice beverage with pulp

Authors

CHENG Ce, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LU Jun, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China
HAN Wenqi, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
HUANG Hui, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LI Zhonghai, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory of Rice and By-product Deep Processing, Changsha, Hunan 410004, China

Abstract

Discussed on the processing technology of plum juice beverage with pulp. The main parameters of the process, including peeling method, pectinase dosage, the color fixative and juice recipes were studied by single factor and orthogonal test. The results showed that the optimum leaching method was alkaline peeling; the optimum pectinase dosage was 200 mg/L. The composite color fixative optimal ratio composed 0.15 g/100 mL of V_C, 0.20 g/100 mL of citric acid, 0.30 g/100 mL of sodium bisulfite; The best formula were 15 g/100 mL of plum content, 9.0 g/100 mL of sugar, 0.10 g/100 mL of citric acid, 10.0 g/100 mL of fruit pulp, 3.0 g/100 mL of XC type suspending. Under the optimum condition, products was suitable in sweet and sour，the texture of product was smoothness.

Publication Date

12-28-2015

First Page

215

Last Page

218

DOI

10.13652/j.issn.1003-5788.2015.06.051

Recommended Citation

Ce, CHENG; Jun, LU; Wenqi, HAN; Hui, HUANG; and Zhonghai, LI (2015) "Study on processing technology of plum juice beverage with pulp," Food and Machinery: Vol. 31: Iss. 6, Article 51.
DOI: 10.13652/j.issn.1003-5788.2015.06.051
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/51

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