Effect of Different Processing Techniques on the Quality of Frozen Hawthorn Juice
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Abstract:
Using frozen hawthorn as main raw material, the effects of extraction methods, grinding times and homogeneous pressures on sedimentation rate, pH, soluble solids and suspension stability were studied. The results showed that extraction methods significantly influenced the quality of the juice prepared with frozen hawthorn. The best quality of the juice was obtained when the frozen hawthorn juice was treated with 8% white granulated sugar at 100 ℃ for 15 min. The most suitable processing conditions for production of frozen hawthorn juice were: grindings twice, homogenization once, homogenization pressure 15 MPa and homogenization temperature 60 ℃.
