Development of passion fruit juice beverage

1st International Global on Renewable Energy and Development

Zhu, Xiang-Hao^1,2 ; Duan, Zhen-Hua^1,2 ; Yang, Yu-Xia^1,2 ; Huang, Xin-Hui^1 ; Xu, Cheng-Ling^1 ; Huang, Zhi-Zhuo^1

School of Food and Bioengineering, Hezhou University Hezhou, 542899, China^1

School of Food Science and Technology, Dalian Polytechnic University, Dalian

116034, China^2

关键词: Optimal conditions;    Optimum process conditions;    Orthogonal test;    Passion fruits;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/100/1/012080/pdf
DOI  :  10.1088/1755-1315/100/1/012080

来源: IOP

【 摘 要 】

In this experiment, the whole fruit of passion fruit was used as raw material. The effects of the ratio of material to liquid (RML), the amount of sucrose addition and the pH on the quality of passion fruit juice beverage were investigated by single factor test. And the optimum process conditions of passion fruit juice beverage were determined by orthogonal test. The results show that the optimum process paramenters were as follow: RML was 1:3, pH was 4.0 and sucrose addition was 8%. Under such optimal conditions, the color of passion fruit juice beverage was red, the flavor of passion fruit was rich and it tasted pleasant.