Preparation of Compound Fruit Juice with Morinda citrifolia and Passiflora coerulea

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.