Optimization of Kiwi Fruit Pulp Beverage by Response Surface Methodology Based on Ultra-high Pressure Processing Technology
In order to optimize the formula of kiwi fruit pulp beverage based on ultra-high pressure treatment,the forced stratification rate was used as an indicator in this study,single factor tests and response surface experiments were performed to optimiz the formula.The results showed that the amount of kiwi fruit puree was 47％,the addition of sucrose was 12％,and the thickener was 0.14％.After ultra-high-tech treatment,the forced delamination rate can reach to a good ratio of 47％.The color and particle size of the optimized products indicated that L value was 38 and ΔE was less than 2,the color of the product was bright and uniform. The particle size of volume average D[4,3] was 214 μm. The product showed good stability.
Ultra-high pressure processingKiwi fruitPulp beverageOptimization of response surface methodStability
万方数据
维普
