Study on the techniques of producing strawberry turbid juice

摘要

The best formulation of producing strawberry turbid juice was 50% neat juice plus 6 % sugar and 0.1 % protein-sugar, its color andflavor being superior to others by comprehensive evaluation of senseorgan. The stability of products was the keyduring producing turbidfruit juice. The results showed that the rate of product stratification was the lowest through two homogenizations, first pressure 16. 4MPa, second 11.8 MPa at 60°C. During the use of stable agents, 0.1 % agarplus0.2 % CMC couldmaintain the best stability under ensuring the product mouth sense, without stratification after being stored for 30 days, its rate being only 0. 5 % for 90 days. The strawberry turbidfruit juice was sterilized instantly at ultrahigh temperature (121°C,5～l0s), thus it maintained the 79.3 % of Vc reserve rate and its special color and taste.