To explore the effects of calcium ion, pectin and NFC citrus juice addition on the sensory and nutritional quality of fruit juice-type canned yellow peach, the processing technology of juice—type canned yellow peach was optimized by using Dangshan yellow peach NJ83 as raw material and the combination of yellow peach pulp and NFC citrus juice through evaluation indexes such as chromaticity, texture characteristics and sensory level. The results of visual analysis and variance analysis showed that the adding amount of calcium ion had the greates...
