高澄清度杨梅果汁工艺研究

Study on the high clarified process of red bayberry juice

采用果胶酶——明胶净化法对混浊型杨梅原汁进行处理，制得保持原有风味且透光率大于９５％的高澄清度杨梅原汁。

The high clarity red bayberry juice with fresh flavor and light transmittance over 95% was made by processing the turbid red bayberry juice with pectinase gelatin fining.