Food and Fermentation Industries >

2013 , Vol. 39 >Issue 07: 216 - 222

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.024

Food and Fermentation Industries

Processing and stability of roxburgh rose juice

  • LI Xiao-xin ,
  • LUO Yu ,
  • LIANG Fang ,
  • WANG Xiao-yun ,
  • DING Zhu-hong
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Online published: 2013-07-25

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Abstract

A roxburgh rose cloudy juice was developed.THe formula and optimized technology was established by orthogonal experiment and organoleptic evaluation.The optimum technological parameters were determined as follows: thenamount of roxburgh rose cloudy juice 30%(v / v),sucrose 5g /100mL,trehalose 1.1g /100mL,erythritol 0.8g /100mL,xanthan gum 0.12g /100mL,arabic gum 0.16g /100mL,citric acid 0.01g /100mL.The roxburgh rose cloudy juice has abundant nutritions and unique flavor.

Key words： Roxburgh rose;;cloudy juice;;stability;;product formula

Cite this article

LI Xiao-xin , LUO Yu , LIANG Fang , WANG Xiao-yun , DING Zhu-hong . Processing and stability of roxburgh rose juice[J]. Food and Fermentation Industries, 2013 , 39(07) : 216 -222 . DOI: 10.13995/j.cnki.11-1802/ts.2013.07.024

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