| 摘要 |
PURPOSE:To produce clear persimmon juice without forming secondary precipitates, by adding an acid to pressed or strained persimmon juice, enzymically treating and, filtering the treated juice, the heat-treating the filtered juice. CONSTITUTION:Astringent persimmons subjected to astringency removing treatment, sweet persimmons or ripe persimmons are pressed or strained to give persimmon juice and 0.3-0.5% acid, e.g. citric acid, is added to adjust the pH to <=4. 0.02-0.05% enzyme, e.g. soluble pectinase, is then added to the resultant persimmon juice and viscosity of the juice is reduced by keeping at about 40 deg.C for 3-5hr. The resultant juice is further filtered through a diatomaceous earth or ultrafiltered to remove contaminating substances. The filtered juice is then heat-treated at 75-85 deg.C for 10-30sec. |
