Optimization Of Technology And Stability For A New Compounded Drink From Fruit And Vegetables

Fruits and vegetables are very important for the health of human beings.Beverage is popular among people of all ages.Production of beverage compounded with fruits and vegetables is a new trend as it provides a new way to meet people's health requirement.For the purpose of developing processing technology for a new compounded fruit and vegetable juice,carrot(Daucus carota),tomato(Lycopersicon esculentum Mill),cucumbers(Cucumis sativus Linn)and celery(Apium graveolens Linn)were selected as raw materials and crucial processing techniques and parameters,such as material enzymolisis,optimal formulation,optimal stabilizer,and centrifugation and homogenization,were investigated in this research.Results of experiments on raw material enzymolysis show that optimal enzymolysis conditions is action at 40? for 60 min with adding of 0.4%pectinase for carrot juice,at 30? for 40 min with adding of 0.2%pectinase for tomato juice,at 40? for 60 min with adding of 0.5%pectinase for cucumber juice,and at 40? for 60 min with adding of 0.4%cellulase for celery juice,respectively.Results of orthogonal experiment to determine the optimal formulation of the 4 kinds of enzymolized juice indicate that the optimal formulation is composed of carrot,tomato,cucumber and celery juice as 25%,8%,20%and 2%,respectively,and sucrose and citric acid as 6.5%and 0.25%,respectively as well.Based on this formulation,effect of different stabilizers on the stability of the beverage was investigated.Three stabilizer selected by single-factor experiments were chosen and formulation of these 3 stabilizers for the beverage was optimized by Box-Behnken experiment using centrifugal sedimentation rate as a indicator.The results show that the optimal formulation of the stabilizer for the beverage is 0.187%pectin,0.25%carrageenan and 0.20%xanthan gum.The results of experiments on centrifugtion and homogenization,the cruicial production technique of the compounded fruit and vegetable juice,indicate that centrifugation at 5000 r/min for 20 min and homogenization at 20MPa twice achieved the best quality of the beverage.This research is a good trying to resolve problems such as bad taste and sedimentation that happened when producing beverage with vegetables as materials.The results provides all the technology and related parameters for compounded fruit and vegetable juice using carrot,tomato,cucumber and celery as materials,and the information attained is the basis for further production experiment.In addition,the research results provide some technological and theoretical references for the exploration of other compounded fruit and vegetable juices.