Journal of Food Processing & Beverages
Research Article
Study on the Development and Stability of Passion Fruit-Pitaya Compound Beverage
Mei-ling Tang1,2, Wei-wen Duan1, Zhen-hua Duan1,2*, Yan Chen1,2, Qiu-xia Duan1,2, Yu-yan Pan1
1School of Food and Bioengineering, Hezhou University, China
2School of Food Science and Technology, Dalian Polytechnic University, China
*Address for Correspondence: Zhen-hua Duan, School of Food and Bioengineering, Hezhou University, Hezhou 542899, China, Email: dzh65@126.com
Submission: 13-January, 2020;
Accepted: 18-February 2020;
Published: 21- February 2020
Copyright: © 2020 Mei-ling Tang , et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Abstract
In the test, the main raw materials were whole passion fruit and
pitaya, and sugar, black fungus and stabilizers were used as the
supplementary material. The basic formulation of passion fruit-pitaya
compound beverage was studied by single factor and orthogonal
test, and its stability was discussed on this basis. The results showed
that the compound ratio of passion fruit and pitaya was 1:1(g/g), the
ratio of material to liquid was 1:3(g/g), the additive amount of sugar
was 9%, the additive amount of black fungus powder was 0.35%, and
the compound beverage had the optimal sensory effect. When 0.06%
pectin and 0.04% xanthan gum were added, the stability of compound
beverage was the optimal. The prepared compound beverage from
the formulation was suitable for acidity and sweetness, rich nutrition
and good stability.