骨明胶在一定时间内可以表现出澄清果汁的能力，然而它会给果汁带来一种鱼腥味。
Bone gelatin exhibited the ability to clarify fruit juices over a period of time. It however imparted a fishy odor in the juice.
澄清通常和往果汁中添加果胶酶同时进行。
Clarification is often carried out together with the addition of pectic enzymes to the must.
本文介绍了用虾壳制备壳聚糖的方法，并进行了壳聚糖在果汁澄清和食品保鲜方面的应用研究。
Thesis introduces methods of chitosan preparation from shrimp shell, and makes application study of chitosan in clarifying fruit juice and keeping food fresh.
同时，经澄清的果汁在低温条件下贮藏5 ~6个月能保持良好的稳定性。
Simultaneously, the clarified fruit juice remained a fine stability after stored for 5 ~ 6 months at low temperature.
利用单因素实验方法，研究了壳聚糖、果胶酶对山楂果汁澄清效果的影响。
In this paper, the clarification effects of chitosan and pectinase to hawthorn juice were studied by individual factor experiment.
用果胶酶对桑椹果汁进行了澄清工艺的试验。
The clarification technology of mulberry fruit juice by using pectinase was studied.
说明壳聚糖可用作果汁的澄清剂。
用此工艺条件澄清的桑椹果汁透光率在95%以上，可溶性固形物含量基本不变。
The transmittance of clarified mulberry fruit juice treated was over 95%and the soluble solid content did not mainly change.
用此工艺条件澄清的桑椹果汁透光率在95%以上，可溶性固形物含量基本不变。
The transmittance of clarified mulberry fruit juice treated was over 95% and the soluble solid content was not in the main change.
本研究是用果胶酶对沙棘果汁进行单因素澄清及最佳澄清工艺条件的确定试验。
This research is carries on the single factor with the pectolase to the seabuckthorn fruit juice to be clear and best to clarify the craft condition the determination experiment.
果汁澄清技术是果汁加工的关键技术之一。
Juice clarification technology is one of the key technologies for juice processing.
目的：评价三种天然澄清剂ztc、101果汁澄清剂、壳聚糖与乙醇对维药祖卡木水提液的澄清效果。
Objective: to evaluate the clarifying effects of ZTC, 101 juice chitosan natural clarifying agents and alcohol in Uigur medicine Zukamu decoction.
介绍了吸附技术在果汁行业的应用，对其工艺、原理、价格做以简要描述，并对几种果汁澄清技术进行了对比。
The application of adsorption techniques to the fruit juice industry and the technology, principle and price concerned are briefly described, and several fruit juice clarification techniques compared.
在此最佳工艺条件下，荔树果汁的澄清效果和贮存稳定性均良好。
Under the optimal conditions, both the clarification result and storage stability of the juice were satisfactory.
因此提高杨梅果汁色泽稳定性、澄清和防止沉淀是杨梅果汁生产的关键问题。
Therefore, increasing the stability of anthocyanin, clarifying and preventing precipitation become key problems in the production of yangmei juice.
介绍了一种处理时间短、生产效率高、产品质量上乘的高澄清度杨梅果汁快速净化生产工艺。
The paper introduces a fast-depuration process for high clarity red bayberry juice, which has a character of high production efficiency and high product quality.
同时，经澄清的果汁在低温条件下贮藏5～6个月能保持良好的稳定性。
Simultaneously, the clarified fruit juice remained a fine stability after stored for 5~6 months atl…
分别用具有不同脱乙酰度和相对分子质量的四种壳聚糖澄清猕猴桃果汁，研究了不同壳聚糖的澄清效果和澄清后猕猴桃清汁的贮藏稳定性。
We also studied on the clarification effect of chitosan treatment with different deacetylation degree and molecular weight, and storage stability of clarified kiwifruit juice.
验证试验表明，响应面优化后得到猕猴桃果浆出汁率、果汁澄清度和乙醇不溶物回归方程的相关系数分别为0.958、0.904和0.922。
Demonstration tests indicated that the R values of juice yield, clarity and alcohol insoluble solid equations were 0.958, 0.904 and 0.922 respectively.
论文对不同成熟期的苹果制汁的澄清工艺进行了调整，还探讨了澄清工艺对苹果汁主要成分的影响。
Adjustment of clarifying techniques was made in accordance with maturity of apple. The paper also investigated the effect of clarifying treatment on main composition of apple juice.
详细介绍了高澄清度桑椹果汁饮料的加工工艺及关键技术，确定了产品的配方和最佳工艺参数。
The processing and key technique of high clarity mulberry juice were introduced. Optimum recipe and processing parameter of juice were determined.
研究了果胶酶和硅藻土联合澄清荔枝果汁的作用和效果。
The effect and result of clarifying litchi juice with pectase and diatomite were studied.
研究了皂土、蜂蜜和壳聚糖三种不同澄清剂对荔枝果汁的澄清效果。
The effects of bentonite, honey and chitosan on the clarification of litchi juice were studied.
澄清处理是预防果汁混浊或沉淀的关键工序之一。
The treatment of clarify is one of the key processes to prevent the turbidity and deposition.
浓缩苹果汁时，在果汁酶解澄清操作中，抗坏血酸的损失最大，约为66％；
The loss of ascorbic acid in the concentrated apple juice processing were studied.
浓缩苹果汁时，在果汁酶解澄清操作中，抗坏血酸的损失最大，约为66％；
The loss of ascorbic acid in the concentrated apple juice processing were studied.
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