柿汁澄清工艺的研究

Study on Technology of Clarified Persimmon Juice

以涩柿为原料，研究了柿汁过滤的处理温度、澄清剂选择和最适澄清条件的确定等生产柿澄清汁的关键技术。结果表明：柿法过滤的加热温度以６０ ℃为宜，９ 种澄清剂中聚酰胺澄清效果最好，澄清的最适条件为：先用１．５％ 的聚酰胺在４５ ℃下处理柿汁２０ ｍ ｉｎ，再用０．３％ 的果胶酶处理，可取得很好的效果。

Astringent persimmon was used to process clarified persimmon juice. In this paper, the major techniques such as temperature of filtering persimmon juice, selection of clarificants and determination of optimum clarifying condition were studied. The results showed as follows: temperature of filtering persimmon juice is 60 ℃, effect of polyamide(PA) is the best in the nine clarificants. The optimum condition of clarifying persimmon juice is that using 1 5% polyamide clarifies it at 45 ℃ for 20 min, then, using 0 3% pectinase treats the juice.