以南方蓝莓为主要原料,采用单因子、正交设计等方法,对蓝莓取汁方式、稳定剂、均质压力等影响果汁稳定性的因素进行了系统研究,解决了浑浊型蓝莓果汁饮料分层问题。结果表明:采用适度破碎压榨汁方式(不溶性固形物含量17%)的原果汁,添加0.15%JU543-C复合稳定剂,均质压力30 MPa等工艺参数生产的浑浊蓝莓果汁饮料稳定性最佳。

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。