Manufacturing of Watermelon Beverage Added with Natural Color Extracts

摘要

Dilution concentration of watermelon juice, concentrations of added sugar, citric acid, and vitamin C, sterilization temperature and time, and natural color extracts were evaluated to determine optimum conditions for watermelon beverage production. Optimum dilution concentration of watermelon juice and optimum content of soluble solid were 40% and 12°Brix, respectively. Addition of 0.5 and 0.3 g/L or 1.0 and 0.3 g/L citric acid and vitamin C gave optimum sensory quality. Sterilization of watermelonbeverage at above 70°C decreased redness. Sterilization at 60°C for 10 to 30 min or at 70°C for 10 min achieved best sensory quality. Addition of 20 g/L raspberries gave best sensory quality among raspberries, omija, and borage. Hot water was betterthan alcohol for extraction of natural color. Ratio of extracts for optimum sensory quality was 7:3 for extract of 20 g raspberries/L : extract of 30 g omija/L.