Development of Compound Bayberry Juice Treated by High Hydrostatic Pressure and Its Storage Quality

Effects of different proportion of Myrica rubra juice,watermelon juice and Zizania latifolia juice on sensory indexes of fruit and vegetable juice were studied,and the quality changes of high hydrostatic pressure(HHP)compound fruit and vegetable juice under storage temperature of 4 ℃ were determined by taking the total viable counts(TVC),sugar,acid and V_C as indexes. On the basis of single factor experiments,Box-Behnken response surface methodology was used to optimize the processing technology. Results showed that the optimum processing parameters were:Bayberry juice 52.1%,watermelon juice 29.4% and white bamboo juice 18.5%. Under the optimum condition,the sensory score of the model was 92.28 score,and the result of verification test(91.42±0.50,n=7)was close to that of the model. In addition,HHP could effectively inactivate microorganisms and had no significantly effect on the content of sugar,acid and V_C. After storage at 4 ℃ for 12 days,the TVC of HHP compound fruit and vegetable juice increased by 0.43lg CFU/mL,its V_C contents decreased by 2.09%,and the contents of sugar/acid had no significant change. Hence,HHP could maintain the quality of compound fruit and vegetable juice during storage.