Development of drinks of Turnjujube juice with suspended jujube granule

XIE Dong-di; YUE Jun; GAO You-jun; GUO Ting; ZHU Li-ping

doi:10.13386/j.issn1002-0306.2017.05.034

XIE Dong-di, YUE Jun, GAO You-jun, GUO Ting, ZHU Li-ping. Development of drinks of Turnjujube juice with suspended jujube granule[J]. Science and Technology of Food Industry, 2017, (05): 223-227. DOI: 10.13386/j.issn1002-0306.2017.05.034

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Development of drinks of Turnjujube juice with suspended jujube granule

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Abstract

In this paper, the preparation of Turnjujube jujube with suspended jujube granule was studied by using the Turnjujube and jujube as materials. On the basis of 25% Turnjujube jujube, the effect of suspended jujube granule, sucrose, citric acid and agar content on the quality of suspended beverage was discussed.The results showed that 0.30% Ca Cl2 was the best for jujube granule's crispness.The optimal combination for the suspended beverage was jujube granule 15%, cane sugar10.0%, citric acid 0.20% and agar 0.25%. Based on this fomulation, the sensory evaluation and stability of the suspended beverage was the best.

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