Study on the Development and Stability of Passion Fruit-Pitaya Compound Beverage

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. green tea, cherry tomatoes, apples, etc. are respectively developed into compound beverages [12-14]. However, it has not been reported in the current study that using the whole passion fruit and pitaya as the main raw materials to develop the compound beverage. At the same time, the phenomenon of stratification and precipitation is common in the compound beverage, and the stability of compound beverage can be effectively solved by selecting appropriate stabilizer.