Abstract:The processing technology of a compound beverage using apple and banana juices was studied. The influences of some stabilizers on the stability of this beverage were also investigated. The results showed that the optimum formula were as follows: banana juice 18.75%, apple juice 12.5%, sucrose 7%, citric acid 0.10% and honey 6%. The compound stabilizer was composed of 0.06% xanthan gum, 0.04% sodium alginate and 0.10% CMC-Na. Under those conditions, the compound beverage had smooth taste, even texture, nice flavors and colors of apple and orange.
