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《Acta Sericologica Sinica》 2002-02
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Study on the Clarification Technology of Mulberry Fruit Juice Using Pectinase

Wang Hongfei Li Hesheng Zhuang Rongyu(Department of Food Science and Engineering,Ningbo University,Ningbo 315211)Wu Fuan(The Sericultural Research Institute,Chinese Academy of Agricultural Sciences,Zhenjing 212018)  
The clarification technology of mulberry fruit juice by using pectinase was studied.The results showed that the minimum usage of pectinase was 0.15 mL/L and pH 3~4 at 40~60℃.The transmittance of clarified mulberry fruit juice was over 95% and the soluble solid content was changed little.
【Fund】: 宁波大学校内基金课题 (编号 :G9862 0 1)
【CateGory Index】: TS255
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