Abstract: This paper reports the optimization of stabilizer formulation by orthogonal array design and the optimization of clarified blueberry juice beverage formulation by response surface methodology. The best stabilizer formulation was composed of xanthan, sodium alginate and β-cyclodextrin at a mass ratio of 1:1:1. The best clarified blueberry juice beverage formulation consisted of blueberry juice 12%, sugar 2%, citric acid 0.15%, and complex stabilizer 0.05%. The resulting beverage showed a mellow blue color, a palatable balance between sweet and tart, and abundant nutrients and had certain healthcare functions.

Key words: response surface methodology, optimization, blueberry juice, process