Process Formulation and Stability of Actinidia Arguta and Aronia Melanocarpa Compound Beverage
Actinidia arguta and Aronia melanocarpa were used as research objects,single factor experiment was conducted on the addition of Actinidia arguta pulp,Aronia melanocarpa pulp,sugar,and citric acid,respectively,the optimal level was selected through sensory evaluation and orthogonal experiments were conducted,fuzzy mathematics was used to evaluate the color,odor,taste,and tissue status of the composite beverage,and the formula of the composite beverage was optimized.On this basis,the stability of the composite beverage was optimized through single factor experiments and response surface methodology using centrifugal sedimentation rate as the response value.The results showed that the optimal process formula for Actinidia arguta and Aronia melanocarpa composite beverage was as follows:the addition amount of Actinidia arguta pulp was 40％,the addition amount of Aronia melanocarpa pulp was 25％,the addition amount of sugar was 9％,and the addition amount of citric acid was 0.08％.The optimal combination of composite stabilizers is 0.14％ pectin,0.06％ sodium carboxymethyl cellulose and 0.14％ β-cyclodextrin.The composite beverage has a sour,sweet,and delicious taste,with a unique fruity aroma.
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