Food and Fermentation Industries >

2022 , Vol. 48 >Issue 13: 247 - 253

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028810

Research on preparation of cloudy chestnut rose juice and improvement of its stability during storage

  • SONG Yan ,
  • ZHANG Hongxia ,
  • JIN Jiaxin ,
  • AI Yana ,
  • LIAO Hongmei
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  • 1(Research and Development Engineering Research Center of Rosa kweichonensis var.Sterilis of Guizhou Provincial Education Department, Anshun University, Anshun 561000, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2021-07-28

  Revised date: 2021-09-16

  Online published: 2022-08-03

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Abstract

The aim of this study was to solve the problem that cloudy chestnut rose (Rosa kweichonensis) juice usually be easy to stratify and precipitate after processing, especially during followed storage and transportation. The basic physicochemical indexes of cloudy chestnut rose juice and its natural precipitation pattern were evaluated, firstly. Then a combination treatment of high-pressure homogenization and adding compounded stabilizers has been explored in the present study. Our results suggested that the high acidity of cloudy chestnut rose juice with pH 2.85 might be the main reason of being unstable during storage. A visible phenomenon of precipitation occurred after 2-24 h as the juice was stored at 4-37 ℃, and a higher storage temperature accelerated this phenomenon. The cloud stability of chestnut rose juice was solved by the following procedure: using 0.05% xanthan gum, 0.2% CMC-Na and 0.2% pectin to enhance the viscosity of cloudy chestnut rose juice, then homogenized the cloudy juice at 20 MPa twice. The obtained juice can maintain a desired good stability during storage at 4 ℃ for 10 d.

Key words： chestnut rose fruit; fresh cloudy juice; precipitate; stability; quality improvement

Cite this article

SONG Yan , ZHANG Hongxia , JIN Jiaxin , AI Yana , LIAO Hongmei . Research on preparation of cloudy chestnut rose juice and improvement of its stability during storage[J]. Food and Fermentation Industries, 2022 , 48(13) : 247 -253 . DOI: 10.13995/j.cnki.11-1802/ts.028810

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