南果梨果汁澄清抗氧化方法的研究

Technique of Clarification and Antioxidation for Nanguo Pear Juice

采用研制的澄清剂(AS-H)对南果梨果汁的澄清方法进行了研究,发现澄清剂(AS-H)能够有效地澄清南果梨果汁.考察了pH值、澄清剂添加量、温度、放置时间等因素对澄清效果的影响,得出最佳实验条件为pH3.0～4.0,澄清剂(AS-H)加入量0.8%,温度45℃,静置2 h.

The method named as AS-H clarification is used to the clarification technique of nanguo pear juice processing.The results show that the treatment of AS-H clarification methdt has the best clarification effect on nanguo pear juice.The optimum clarification conditions are pH3.0～4.0,amount of AS-H 0.8%,temperature of 45 ℃ and the deposite time of 2 h.