《饮料工业》杂志|果胶酶处理和超滤相结合加工澄清型果汁 关键词： 果胶酶；超滤；澄清果汁[gap=583]Key words: pectinase; ultrafiltratiom; clarified fruit juice
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Simultaneously, the clarified fruit juice remained a fine stability after stored for 5~6 months atl…
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.
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。
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。
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