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。
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.
出处
《陕西林业科技》
北大核心
1992年第4期45-47,共3页
Shaanxi Forest Science and Technology
关键词
果品加工
Persimmon juice
Food Process
