Abstract: To the south of blueberry as main raw material,the single factor,orthogonal design method,The effects of blueberry juice,stabilizer,homogenization pressure and other factors the stability of fruit juice was studied systematically,to solve the problem of cloudy blueberry juice beverage layered。The results show that: the fractured moderately juice way( insoluble solids content 17%) of raw juice,add 0. 15% JU543-C composite stabilizer,homogenization pressure 30Mpa process parameters such as cloudy blueberry juice beverage production stability。
陈祖满. 浑浊型蓝莓果汁饮料稳定性研究[J]. 食品与发酵工业, 2014, 40(05): 252-254.
CHEN Zu-man. Study on stability of cloudy blueberry juice beverage[J]. Food and Fermentation Industries, 2014, 40(05): 252-254.