诺丽、西番莲复合果汁的研制

Preparation of Compound Fruit Juice with Morinda citrifolia and Passiflora coerulea

摘要: 对以诺丽果汁、西番莲果汁为主要原料生产的一种复合果汁进行研究，确定不同果汁的添加比例、生产工艺及产品质量标准。结果表明，当诺丽汁为30%、西番莲果汁为50%时生产的复合果汁综合质量最好。

Abstract: A compound fruit juice prepared with Morinda citrifolia and Passiflora coerulea was studied to determine the right proportion of different juices to be added, the production technology and the product quality standard. The experiments showed that the best comprehensive evaluation quality for the compound fruit juice could be obtained by taking 30% of noni juice to be mixed with 50% of Passiflora coerulea fruit juice.