The Development Of Formulation And Prediction Of Shelf Life For Two Kinds’ Juice Product With Orange And Pear

Chinese national drinks industry has developed rapidly in recent years, and its beverage varieties are more than 10 categories and 100 products, include carbonated drinks, vegetable juice, vegetable protein drinks, juice drinks, bottled water, special purpose drinks, solid drinks, tea drinks and other beverages. Among the numerous beverages, natural juice drinks were favored by most consumers, because not only it content rich variety of natural nutrients, but also it has pleasant taste and contribute to human health.With the improvement of Chinese consumer’s health-conscious in their diet, the natural fruit and vegetable juice drinks are becoming the first choice of its purchase. But it was found in related survey that some juice drinks in good sales just has low content of juice and most contain colors, preservatives and other substances, and it does not totally comply with the requirements of natural nutrition and health for juice drinks.Therefore, the research and development of natural nutritional drinks that contains high concentration of juice not only will improve their economic efficiency of enterprises, but also could increase beverage varieties in fruit juice market. This research also will have an important role to increasing consumer awareness of health and enhance customer’s confidence for national food industry.In this paper, two kinds of natural juice products that contain high concentration of juice were developed using physical methods and starting from the market demand. Than those products’s shelf life was predicted. This experiment content was as follows: 1. The determination of product formulation for orange juice drinks. Firstly the same amount of water which was lost in the concentrate processing for orange juice was added into the concentrated orange juice,100% orange juice was recovered. Secondly the experiment was conducted through the four aspects of the raw materials selection, sugar acid ratio determination, stabilizers identification and sensory evaluation. Finally the juice formulation was determined. The results are as follows:using FU ZHEN DA CHUAN concentrated orange juice (soluble solids content of 65brix, acidity 4.53%) as raw material and mixing with water(ratio is 1:7), add fructose (regulate sugar to acid ratio is 21:1), fragrance 0.04%, β-cyclodextrin 0.1%. and compound stabilizers 0.225%(locust bean gum:MC:sucrose ester is 1.5:2:1) to form the product. After mixing all of the materials totally and homogenization, sterilization, the orange juice product show the best stability with orange aroma, color yellow, sweet and sour taste. It also meets the people’s requirements of orange juice drinks for the product.2. The determination of product formulation for pear juice drinks. Using concentrated pear juice as raw material, the optimal schedule was selected through single factor test of sugar/acid ratio, flavors and sweeteners compound test for the pear juice product. At the same time, according to different people’s demand for energy in drinks, pear juice product’s formulas were developed mainly with sugar as drinking sweet source. The experimental result shows that the pear juice concentrate recovery ratio is 1:7 (RONG SHI concentrate juice and water), add 3% sucrose,0.06% essence (the fine fragrances named BING TANG XUE LI of 31512 to 31513 ratio is 6:4) to form the product. After mixing all of the materials totally and homogenization, sterilization, the pear juice product shows the best stability with pear aroma, color, and taste. It also meets the people’s requirements of pear juice drinks for the product.3. The prediction of shelf life for the experimental products. An accelerated shelf life testing (ASLT) model was applied to determine the shelf-life of orange juice and pear juice products which was produced in laboratory. The shelf-life storage test was performed at different temperature (4℃、27℃、37℃), and the physical and chemical indicators, sensory evaluation, microorganism indicators were detected between every regular intervals. The result show that with the increase of storage time, the score of sensory evaluation of products significantly decreased in the test cycle, while the other indicators of soluble solids, acidity, color difference, transparency, and browning index showed indistinctively change and the pathogenic bacteria, E. coli, other the microorganism was not detected.The storage time was calculated when the score of sensory evaluation below 5 and the test of the shelf-life for experimental products got the terminal point. So the shelf-life of orange juice product was 250-300 days and the shelf-life of pear juice product was 319-382 days respectively at commercial storage temperature of 20℃. In a word, the developed products in this experiment meet the requirements of shelf life for no additive beverages.