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Study on Fruit Pulp Vaccinium uliginosurm Beverage

Bao Yihong,Wang Wenqiong(College of Forestry,Northeast Forestry University,Harbin 150040)  
A process of fruit pulp Vaccinium uliginosurm beverage which used blueberry as the main raw material and took acid,sugar and stabilizer forminor materials was studied.The optimum proportions of fruit pulp Vaccinium uliginosurm beverage,sugar,,acid and stabilizers were determined by through orthogonal test design and sensory evaluation.The results showed that the best taste was a combination of 200mL Vaccinium uliginosurm juice,sugar 10% Brix,0.06%citric acid,0.06%malic acid,0.20% CMC-Na,0.06% Xanthan gum,0.06%carrageenan.Homogenous press,25 MPa.Sterilization condition,90-100℃,10min.The final product has a good sensory and taste sour,and suits each kind of crowd.
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