Science and Technology of Food Industry

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CN   11-1759/TS
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The astringency removal effect of gelatin on cornel juice[J]. Science and Technology of Food Industry, 2013, (06): 313-314. DOI: 10.13386/j.issn1002-0306.2013.06.042
Citation: The astringency removal effect of gelatin on cornel juice[J]. Science and Technology of Food Industry, 2013, (06): 313-314. DOI: 10.13386/j.issn1002-0306.2013.06.042
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The astringency removal effect of gelatin on cornel juice

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    • Abstract
  • In order to remove the astringency of cornel juice, the test was conducted by adding gelatin into the juice to examine the effect of its dosage, temperature and time on astringency removal. Based on single factor test, the orthogonal test method was applied to optimize the astringency removal conditions. The results showed that the optimum conditions were:gelatin dosage 0.15%, temperature 30℃ and time 30min, under which the ratio of astringency removal was 72.2%. Therefore, it was a suitable method for astringency removal of cornel juice.
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