| 柿果汁澄清试验 |
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| 引用本文： | 罗宏科 杨建国. 柿果汁澄清试验[J]. 陕西林业科技, 1992, 0(4): 45-47 |
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| 作者姓名： | 罗宏科 杨建国 |
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| 作者单位： | 陕西省林科所，陕西省林科所 |
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| 摘 要： | 用果胶酶法、单宁与明胶法、瞬时加热法以及组合澄清法分别澄清乾县火柿粗滤果汁,试验证明,先用0.01%的混合果胶酶处理,再加入1.0%的蛋白质瞬时加热澄清,效果最好。
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| 关 键 词： | 果品加工 |
AN EXPERIMENT ON CLEARING PERSIMMON JUICE |
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| Lou Hongke,Yang Jianguo Shaanxi Forestry Institute of Sciences. AN EXPERIMENT ON CLEARING PERSIMMON JUICE[J]. Shaanxi Forest Science and Technology, 1992, 0(4): 45-47 |
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| Authors: | Lou Hongke Yang Jianguo Shaanxi Forestry Institute of Sciences |
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| Affiliation: | Lou Hongke;Yang Jianguo Shaanxi Forestry Institute of Sciences |
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| Abstract: | By using the methods of pectinase,tannin and gelatin, instantaneous heating-up,and the combination of clearing,the elementary filtered juice of fire persimmon(from Qian Xian County,Shaanxi)was cleared respectively.The results proved that the effect of pre-treatment with 0.01% mixed pectinase and then putting 1.0% protein into the juice and heating instantaneously for clearing was the best in our experiment. |
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| Keywords: | Persimmon juice Food Process |
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