Development of Clarified Prunus humilis Juice(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: LIANG Yan; Department of Food Engineering，Jilin Agricultural Science and Technology College，Jilin,Jilin 132101

Keywords:: Prunus humilis; fruit juice; production process; recipe; orthogonal experiment

Abstract:: With Prunus humilis as the main row material，experiments were conducted through a single-factor and orthogonal experiment to define the recipe and production process of Prunus humilis juice.The results showed that the best enzymatic condition should be with 0.05% pectinase under the temperature of 45℃ for 4 hours.Clarification of Prunus humilis juice was added with 0.09% of gelatine with the concentration of 1%.The best recipe for producing juice were 0.2% xanthan gum，with 12% cane sugar and 0.2% citric acid.

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Last Update: 2014-08-25