The compound juice was prepared using red raspberry and carrot as raw materials. Single-factor experiments and orthogonal experiment method were employed to optimize its formulation. Comparison method with single-factor experiment was used to optimize the best recipe of compound stabilizers. The results showed that the optimal formula of compound juice was as follows, red raspberry juice of 20%, carrot juice of 10%, sugar of 4.5% and water of 65.5%. The best stabilizers composed of xanthan gum of 0.09% and guar gum of 0.06%. The red raspberry and carrot compound juice contained soluble solids above 11%, total acidity of 0.3%-0.4% and had stable quality, refreshing fragrance, better taste and flavor.
CHEN Si-rui
,
FENG Jian-wen
,
CHI Ming-yue
,
WANG Jin-ling
. Formula and stability of red raspberry and carrot compound juice[J]. Food and Fermentation Industries, 2018
, 44(12)
: 208
-215
.
DOI: 10.13995/j.cnki.11-1802/ts.016938
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