Abstract
In this experiment, blueberry syrup was prepared from ‘O’Neal’ blueberry using the optimized hot impregnation method. The sensory quality of blueberry syrup produced in different processing and from three degrees of ripeness was measured, as well as the sensory evaluation on blueberry syrup comprehensive was performed. The results showed that the quality of the blueberry syrup using ripe fruit was the best, and the quality of the blueberry syrup adding cocktail was higher than that syrup adding citric acid.
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