Author(s): LIU Ying-ping, LI Na, WANG Rui, ZHENG Miao-miao, DENG Hong, Tianshui Greatwall Fruit Juice & Beverage Group Compony Limited, Research Center of Apple Juice Processing and Engineering Technology in Gansu, College of Food Engineering and Nutritional Science, Shaanxi Normal University
Pages: 31-35
Year: 2014 Issue:  21
Journal: Academic Periodical of Farm Products Processing
Keyword:  pineapple juice; product; stability; formulation;
Abstract: The product formulation of pure pineapple juice is developed using concentrate pineapple juice as the main raw material. Firstly concentrated pineapple juice is mixed with 6 times water to reduction,then citric acid,stabilizer is adding into this juice solution. The product formulation of pure pineapple juice is determined through single factor test. Experimental results show that:the use of concentrated pineapple juice(acidity is 2.66%,soluble solids content of 60 °Brix) to add fructose(65 °Brix) 0.637%,fragrance of pineapple 0.05% and compound stabilizers 0.15%(include pectin 0.06%,sodium carboxymethyl cellulose 0.09%) to form the product. The 100% pure pineapple juice product shows the best stability with pineapple aroma,color yellow,sweet and sour taste. It also meets the people’s beverage requirements of natural pineapple fruit juice.