Optimization of Formula of Aronia melanocarpa and Rubusidaeus L. Compound Beverage and Its Storage Quality

Abstract

To prepare Aronia melanocarpa and Rubusidaeus L. compound beverage and to study the quality change law of 25 ℃ storage for 28 days. The best process and formula were determined by orthogonal test with sensory evaluation as index. The electronic nose, laser particle size distributor, refractometer and rheometer were used to analyze the quality change during storage and determine the fluid type of compound beverage. Results showed that, the optimum formulation of juice was: Aronia melanocarpa juice 55.0%, Rubusidaeus L. juice 20.0%, sucrose 9.0%, citric acid 0.2% and drinking water 15.8%, with this formula, the sensory score of the product was 79.30. During storage, the soluble solid content increased from 16.10% to 16.57% with a slight change. The precipitation rate increased from 1.86% to 2.79%, the anthocyanin content decreased from 357.30 mg/L to 316.77 mg/L, and the antioxidant capacity also showed a downward trend with little chromatic aberration change. The obvious change of particle size distribution within 7 d, but little change of particle size from 7 d to 28 d. The electronic nose could identify the odor changes of characteristic substances of Aronia melanocarpa and Rubusidaeus L.. The rheometer analysis showed that, it accorded with the characteristics of pseudoplastic fluid. Therefore, the Aronia melanocarpa and Rubusidaeus L. compound beverage had unique flavor, outstanding fruit flavor, bright color, moderate sour and sweet taste, accompanying little change within 28 days of storage and stable quality.

Keywords

• aronia melanocarpa
• rubusidaeus l.
• sensory evaluation
• storage quality
• rheological type