Study on clarification technology of grape juice

YANG Xu; QU Xiao-xuan; GUO Qing-he; LAN Xue-ping; LV Yuan-ping

doi:10.13386/j.issn1002-0306.2014.06.051

YANG Xu, QU Xiao-xuan, GUO Qing-he, LAN Xue-ping, LV Yuan-ping. Study on clarification technology of grape juice[J]. Science and Technology of Food Industry, 2014, (06): 277-280. DOI: 10.13386/j.issn1002-0306.2014.06.051

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Study on clarification technology of grape juice

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The clarification technology of grape juice was studied. The effect of four clarificants including pectinase, gelatin, CMC-Na, and xanthan gum, was determined by guided strategy with transmittance, soluble solids content and unit amount of precipitation. Results showed clarifying grape juice with a combination of pectinase and gelatin was desirable. When pectinase was adding 0.03g/L at 40℃ for 30 min and the dose of gelatin was 0.06%, the transmittance of clarified grape juice was up to 84.92%, and the soluble solids content was 2.38%.

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Study on clarification technology of grape juice

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