Effects of Homogenization and Addition of Stabilizing Agents on Stability of Mixed Vegetable and Fruit Juice

Abstract

Abstract: Raw strawberry, tomato, carrot and grape were juiced respectively. The four kinds of juices were mixed proportionally, added with different gels, and then subjected to a range of 10 to 50 MPa for homogenization. The stability of the mixed vegetable and fruit juice was investigated. It indicated that minimum suspended substance content (SSC) was observed with a homogenization pressure (HP) of 30 MPa. The optimum combination of stabilizing agents was 0.15% xanthan gum (XG), 0.05% CMC and 0.05% pectin.

Key words: , vegetable and fruit juices； turbidity； suspended substance； stability；

ZHANG Li-Hua, HAN Yong-Bin, GU Zhen-Xin, CHEN Pei-Qi, LIU An-Hu, QIU Yong-Xin. Effects of Homogenization and Addition of Stabilizing Agents on Stability of Mixed Vegetable and Fruit Juice[J]. FOOD SCIENCE, 2006, 27(1): 112-114.

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Effects of Homogenization and Addition of Stabilizing Agents on Stability of Mixed Vegetable and Fruit Juice

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