Nghiên cứu chế biến sản phẩm nước ép nghệ mật ong bổ sung hương liệu

Abstract

This study aims to evaluate the physicochemical properties of flavored honey turmeric juice, stabilize the quality, and create new products, enriching natural beverage  products in the market. The research results show that, when adding 0.07% Cekol 30000A (CMC) to the solution, its stability and clarity are obtained. And with 0.3% ascorbic acid added, the sweet, sour taste of the juice is acceptable and the color is stable. Meanwhile, combined with 0.1% melon flavor, the product is of good quality, meeting consumers’ demand.