防止柿子饮料非生物性返浊的初步研究

Preliminary Study on the Prevention of Non-biological Back Turbidness in Persimmon Beverage

采用果胶酶、活性炭、蜂蜜和冷冻这4种方法对防止柿子饮料返浊的效果进行了初步研究。结果表明在果胶酶浓度0.010%,温度55℃,pH4.0,处理时间1h条件下,柿子饮料的透光率为61.3%,防返浊效果最好;活性炭澄清法、蜂蜜澄清法以及冷冻澄清法虽然也具有一定的防返浊效果,但效果不及果胶酶法。

This paper studies the turbidity preventing effects on persimmon beverage by utilizing such as pectinase, activated carbon, honey, and freezing. The results show that the effect to prevent the back turbidness of the persimmon beverage reaches best at the Pectinase concentration of 0.005%, and the processing temperature of 55℃ with pH4.0 under the processing time in 1h when the persimmon beverage light transmittance is 61.3%. Even though there is anti-turbidity effect in the clarification by activated carbon, honey, and freezing, the effect is not as good as pectinase.