Study on Formula Optimization of Compound Beverage of Red Raspberry and Physalis pubescens L.

In order to explore the best formula of red raspberry and Physalis pubescens L. compound beverage, the juice of red raspberry and Physalis pubescens L. was used as raw materials, supplemented with white sugar and compound stabilizer. Taking the comprehensive sensory evaluation score as an indicator, a single factor experiment was designed to determine the optimal addition amount of red raspberry juice, Physalis pubescens L. juice, white sugar, and compound stabilizer（konjac gum + xanthan gum）. On the basis of the single factor experiment, L9（34）orthogonal experiment was designed to optimize the ratio of the raw and auxiliary materials of the beverage. The results showed that the optimum formula would be 0.18% of stabilizer, 6% of white sugar, 60% of Physalis pubescens L., and 50% of raspberries when water acted as the base weight. The final product had clear color,moderate sweetness and sourness, and was stable and uniform. Moreover, it had combined flavors of red raspberries and Physalis pubescens L.. It was demonstrated that both physicochemical and microbial indicators of the compound beverage were conformed to product standards by evaluating the quality traits.