Formulation Optimization for Clarified Blueberry Juice Beverage by Response Surface Methodology

doi:10.7506/spkx1002-6630-201212011

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (12): 52-57.doi: 10.7506/spkx1002-6630-201212011

• Processing Technology • Previous Articles Next Articles

Formulation Optimization for Clarified Blueberry Juice Beverage by Response Surface Methodology

GE Ying-liang1,2，MA Yan-qiu3,*

(1. Department of Food Science and Engineering, School of Technology, Harbin University, Harbin 150086, China； 2. School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 150090, China； 3. College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China)

Online:2012-06-25 Published:2012-07-27

Abstract

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

CLC Number:

TS273

GE Ying-liang，MA Yan-qiu. Formulation Optimization for Clarified Blueberry Juice Beverage by Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(12): 52-57.

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Formulation Optimization for Clarified Blueberry Juice Beverage by Response Surface Methodology

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