Development And Stability Study Of Chinese Dwarf Cherry Pulp Beverage

Chinese Dwarf Cherry（Cerasus Humilis）is a small shrub of the genus Rosaceae in the genus Dwarf cherry.It is an ancient wild fruit tree species proper to China.However,it was not noticed and studied until the middle and late 1980s.The content of organic acids and phenols in Cerasus Humilis is higher than sugar,so the taste of Cerasus Humilis is sour,but it has a strong aroma.Although the fresh fruits are not resistant to storage and transportation,the color is still stable and there is no cooking flavor after heat treatment.It is suitable for processing and eating.Therefore,many scholars start with deep processing and conduct a lot of research.At present,consumers’enthusiasm for carbonated beverages and high-sugar beverages has gradually cooled down,and delicious,healthy,nutritious,and low-fat beverages have become new trends in the market.Innovative research on beverages for fruits with rich nutrition but poor taste such as Cerasus Humilis is still relatively inadequate,and product stability problems are difficult to solve.Therefore,research on the development and stability of Cerasus Humilis drinks is very necessary.This paper used fresh Cerasus Humilis as raw materials,and described the development of Cerasus Humilis beverage and research on the stability system from the aspects of production process,formula development and storage conditions.Based on sedimentation rate,stability coefficient,and centrifugal suspension ratio,the method of single factor and orthogonal test was used to study the stability of the production process of Cerasus Humilis beverage.At the same time,based on the precipitation rate,stability coefficient,and sensory evaluation as the basis for judgment,the stability of the formula of Cerasus Humilis beverage was studied by response surface data analysis.Finally,the sensory evaluation difference,sedimentation rate,and microbial change were used as indicators to study the storage stability of Cerasus Humilis beverage.The nutritional components and quality indicators of the beverage were measured.The main findings are as follows:1.Based on the traditional fruit juice production process and single-factor experiments to optimize the process parameters,the optimal production process conditions were finally obtained:2 times for refining,blanching temperature of 70℃,homogenization pressure 10MPa,homogenization twice,sterilization temperature 100℃and the sterilization time was20 min.2.The effects of the addition of 4 types of hydrocolloids on the stability of Cerasus Humilis beverage were determined through experiments.The effects of different colloids on the stability of Cerasus Humilis beverage were quite different.The stabilization effect was better when the addition of sodium carboxymethyl cellulose（CMC-Na）was 0.08%,xanthan gum 0.08%,carrageenan 0.11%and pectin 0.14%.Through L₉（3⁴）orthogonal experiment,the best compounding amounts were obtained as 0.07%sodium carboxymethyl cellulose,0.08%xanthan gum,0.12%carrageenan and 0.13%pectin.The response formula experiment was used to optimize the experimental formula,and the data was analyzed using Design Expert.The final formula of the Cerasus Humilis beverage was:Cerasus Humilis juice 30%,white sugar 10.12%,citric acid 0.10%,and stabilizer 0.40%.3.The stability system of the beverage is affected by the storage environment and storage time.The suspension stability,flavor stability,and microbial change of the Cerasus Humilis beverage were studied.After a 180-day storage period stored at 4℃,the drink had uniform color and good suspension stability,but the color and stability at 25℃and 37℃were poor,and the stratification was obvious.The quality of the juice stored at 4℃was better,and the total number of colonies did not exceed the standard.The quality of beverages at 25℃and 37℃decreased,and the total number of colonies of the beverage stored at 25℃exceeded the standard after 150 days while the total number of colonies of the beverage stored at 37℃exceeded the standard after 90 days.Therefore,4℃as the storage temperature will maintain the shelf life for a long time and is beneficial to the quality of the beverage.4.Testing the nutritional composition and physical and chemical indexes of Cerasus Humilis beverage,the research results show that the main nutritional composition and physical and chemical indexes of Cerasus Humilis beverage are as follows:total sugar12.7%,total acid 1.06%,vitamin C 0.11 mg/kg,calcium content 6.15 mg/kg,iron content0.37 mg/kg,the pH value being 3.25,while the soluble solid content being 11.20%.