Study On The Techniques Of Producing And Cloud Stability Of Carrot-apricot Compound Juice

Carrot(Dawcus carota L.) juices are preferably used as a natural source of provitamin A in the production of alpha-tocopherol-beta carotene drinks (ATBC-drinks) because of its high content of b-carotene. But the flavor of carrot was not accept by some of consumer. For covering up its original flavor, this paper select apricots (P. armeniaca L.) which contain rich beta carotene and carrot as material to produce the turbid fruit -vegetable juice beverage. This experiment studied on the formulation of ingredients of compound fruit-vegetable juice beverage, and how to improve the stability by hydrocolloids. Furthermore, the mechanism of turbid loss was preliminarily investigated. The main results are as the following.1. The orthogonal test was employed to test the effect of sugar, citric acid, salt, ratio between carrot and apricot, and the content of juice on the sensory value, and the optimization of the formulation of the ingredients. Sucrose 9%,citric acid 0.15%,carrot: apricot (V:V) =3:1, and 30% of juice was the best. The optimum content of salt and honey was 0.06% of salt, 2% of honey by single factor test .So the formulation of the ingredients was Sucrose 9%,citric acid 0.15%,salt 0.06%,honey 2%,carrot:apricot (V:V) =3: 1and 30%.2. The orthogonal test was adopt to test the effect of temperature, pressure and times on quality and optimize the craft by three factors and three levels orthogonal test. The result was temperature 50℃, pressure 28MPa and times 2. The result of single factor test indicated: the pressure of vacuum degassing 0.07MPa, 90 ℃retain 10min sterilization and rapid cool was able to improve the sensory.3. The effect of pectin, xanthan gum, guar gum, Arabic gum, sodium alginate, agar, Konjac gum and PGA was evaluated by single factor test. Pectin, xanthan gum, PGA and guar gum were selected to improve the stability of juice. Then the change of turbid, relatively viscosity and suspend stability of beverage which was added hydrocolloids was test. The result indicated that centrifugal sediment was equal to 1.04% when 0.03% pectin, 0.085%xanthan gum and 0.085%PGA was added respectively.4. The turbid stability of juice cloud in distilled water was better than in simulate system. The effect of soluble components on compound juice beverage cloud was: citric acid>Ca²⁺>K⁺> sucrose> soluble pectin.5. In compound juice beverage cloud, the macromolecule was73.11% and the small...