Abstract:

The aim was to obtain the manufacturing process of pumpkin and tomato yellow juice blend. The preparation process of the mixed juice of pumpkin juice blended with tomato juice, pineapple juice and apple juice was studied. The orthogonal test was used to optimize the mixing ratio of pumpkin, tomato, pineapple and apple juice while the contents of the main vegetable and fruit nutritional substances were analyzed. The stability of the mixed vegetable and fruit juice was also studied. The results showed that when the mixing ratio of pumpkin, tomato, pineapple, and apple juice was 50%:25%:5%:3%(v/v), sucrose for 10% and citric acid for 0.2%, which could be accepted by consumers easily addition of 0.02 % xanthan gum and 0.06 % pectin in the pumpkin and tomato juice blend, the pumpkin juice blend suspending stability was well. When pumpkin juice blended with tomato juice, pineapple juice and apple juice as a good mixed ratios, xanthan gum and pectin were added, yellow juice blend was observed, which could be easily accepted by consumers.