Preparation of compounded anthocyanins beverage and the improvement of its stability

This study was designed to use the compounded anthocyanins of grape skin,black rice and purple sweet potato extract applied in the fruit- flavored beverage.Through adding appropriate copigment to improve its preservation rate in acidic beverage system. The results showed that the optimum blueberry fruit drinks' formula was: 0.16% Citric acid,10% fructose syrup,0.06% blueberry flavor,0.1% compounded anthocyanins.Combine with sterilization conditions,Tea Polyphenols was choosed as the most suitable copigment,and the best addition amount was 500 mg / kg.Under sterilization condition,it's retention rate can reach 90.9%.The beverage were stored for longer time at low temperature in this study and the storage period of anthocyanins was 230 d at 4 ℃.