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Study on Production Technology of Berry Suspended Beverage

Wang Mingdao,Gao Feng,Li Piqiang,Chen Hongge(Life Science Institute,Henan Agrictural University,Zhengzhou 450002,China)  
In this paper,three key factors including suspensions,preservatives and color in the production process of suspension berry drink were studied.Results show that XC type suspension agent which is mixed with agar,sodium alginate,xanthan gum should preferably used.Stability gel was formed with 0.2 % acid content after 20 ℃ cooling water for 30 minutes.Solution temperature of high fructose corn syrup and apple juice should be controlled at about 60 ℃,the production temperature should be kept at 80 ℃ for 10 minutes for sterilization after volume was made up,then reduced to(62±2)℃.The best type preservative was 0.02 % sodium dehydroacetate mixing with 0.08 % sodium benzoate.The product produced at optimum conditions has good quality and long shelf(storage) life.
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