Study On The Processing And Color Stability In Storage Of The Combined Juice With Carrot And Orange

While being rich in nutrition, carrot juice has great deal of problems in processing. In this paper, the best way was found out to improve the color and flavor of the product by compounding condensed orange and carrot juice, to farthest preserve its nutrition and color by optimizing the technical parameter in processing. Further more, the mechanism of non-enzyme browning in the carrot-orange compound juice preservation and the analysis for the composition of centrifugal deposition were studied in this thesis.The main research results are as follows:1. Through L₉ (3⁴ ) orthogonal experiment, it was indicated that the best proportion of the components in the compound juice was carrot: orange 3:1, honey 1.0%, sugar 8.0%, citric acid 0.20%, salt 0.05%.2. Through the single-factor experiments on seven emulsification stabilizers, three hydrophile colloids—Xanthan, Guar Gum and Alginic Acid—were screened out to compound in the compound juice, the most efficient proportion of which was found out through L₉ (3⁴) orthogonal experiment was 3:1:1.The total amount of the compound stabilizer in the compound juice was ensured to be 0.12%, after determining and analyzing the turbidity, relative viscosity and chromantic aberration of the compound juice.3. Through L₉ (3⁴) orthogonal experiment, the optimal homogen condition was assured as temperature 30℃, pressure 15Mpa one time.4. Having studied on the effects under different conditions of the sterilizing of the compound stabilizer, the most efficient way of sterilizing was found out to be 70℃, 20min,two times with a interval of two hours.5. During five months' preservation of the carrot-orange compound beverage, analyzed the browning index and the changes of reducing sugar, free aminoacid, dissoluble...