木瓜果脯糖煮液澄清研究

对木瓜果脯加工中的浓糖液澄清进行了研究，由于糖煮汁含大量果胶等物质精度大，如仅用明胶作澄清剂，不仅澄清需时间长，且清效果差，该９糖液用于制作澄清果汁饮料，不可避免的会出现沉淀对澄清条件进行了优选，控制糖液浓度在２５％左右，用柠杠酸调节糖汁酸度至０．５％（ＰＨ〈２．３），以明胶作澄清剂，畏以０．２％的硅藻土，很好的解决了糖液澄清问题，且清所需时间短，澄清效果好。

Study on the Clarification of Chaenomeles Lgenaria Syrup-juice

The study was focused on the clarification of the syrup-juice produced by processing the sugared fruit and extruding-juice from chasenomeles impha, The syrup-juice 's pH was reduced to 2. 3 by critric acid, with a lot of pectin substance and tannins .Gelatin was used as clarification agent with the addition of diatomite 0 .2% .The results indicated the excellent clarification in a short time.