Study on processing technology of strawberry powder solid beverage by vacuum freeze-drying method

The processing technology of strawberry (Fragaria ananassa Duck) powder solid beverage by vacuum freeze-drying was investigated in this paper.Using the orthogonal experiment, the best formula of compound stabilizer was obtained.And the processing parameter of color protecting to get optimal results was investigated.Results indicated that the best formula of compound stabilizer (0.10% glycerin monostearate, 0.15% sucrose fatty and ester, 0.05% carrageenan, as well as 0.10% xanthan gum) could maintain higher stability of strawberry powder solid beverage.Adjusted pH of strawberry curd to 3.0 with citric acid, and added EDTA-Na2 to strawberry curd for 0.06%, which could efficiently improve color of strawberry powder.