Research on The Cloudy Juice of Apple Mixed with Roxburgh Rose

摘要

The compound cloudy juice with rich nutrient, alluring color and unique special flavor was made from apple and roxburgh rose. The effect of proportion of apple to roxburgh rose on color stability and flavor of juice was researched by using sensory evaluation and color assessment; and pretreatment of apple before crushing was also reasearched by using turbialty measurements, color assessment, po-lyphenols assay , etc so as to improve the cloud stability. The results showed that the compound cloudy juice had best sensory and color stability in the process when the proportion of apple to rox-burgh rose was 45:1. The good cloud stability was obtained when apples were treated at 45 'C water bath for 45min before crushing.