Optimization of Sensory Quality and Short-Term Colloidal Stability of Akebia trifoliata Cloudy Juice for Beverage Development

Akebia trifoliata is an underutilized fruit with distinctive sensory characteristics and potential for beverage development; however, its application is limited by flavor-balance and suspension-stability challenges. This study optimized the formulation and short-term physical stability of A. trifoliata cloudy juice using single-factor tests, orthogonal experiments, and fuzzy mathematical sensory evaluation. Each treatment was independently prepared in triplicate (n = 3), with each preparation considered an experimental replicate. The effects of pulp, sugar, and citric acid concentrations on sensory quality were evaluated, with citric acid identified as the dominant factor affecting overall acceptability. The highest-performing basic formulation among the tested combinations contained 14% pulp, 8% sugar, and 0.05% citric acid, yielding a cloudy juice with characteristic aroma, smooth texture, and balanced sweet–sour taste. To improve short-term suspension stability, pectin, guar gum, xanthan gum, sodium alginate, and sodium carboxymethyl cellulose were assessed. Pectin showed the strongest individual stabilizing effect, although excessive viscosity reduced sensory acceptability. Orthogonal optimization identified a compound stabilizer system of 0.03% pectin, 0.05% guar gum, and 0.06% xanthan gum as the formulation providing the most favorable balance between the suspension stability coefficient and trained-panel sensory score among the tested combinations. The fuzzy mathematical evaluation approach provided a structured framework for integrating multiple sensory and stability-related indicators into formulation decisions. These findings provide a practical basis for the formulation and short-term stability screening of A. trifoliata cloudy juice as a value-added beverage and support broader utilization of this indigenous fruit resource. Long-term storage stability, microbial safety, bioactive properties, rheological behavior, and consumer acceptance require further evaluation.