Preparation, production and Study on stability of biological jujube juice beverage from Tunisia

摘要

The invention relates to a preparation and industrial manufacture of a novel biological jujube juice beverage from southern Tunisia. In this regard, first of all, the objective of this study is to determine the optimal formulation of this new product and to optimize an appropriate pasteurization ratio to ensure satisfactory hygienic quality. Then, the biochemical, physicochemical, microbiological, rheological and sensory properties of the new product were determined. Finally, studies on the stability and shelf life of jujube juice during the curing period were evaluated.