The technique of clarifying the juice with pectic enzymes and glutin was studied. Results show that the optimal technologic conditions are using 0.276% pectic enzymes and 0.034% glutin in turbid water chestnut juice under 50 ℃ and pH value 5.0.
将果胶酶与明胶引入澄清马蹄汁生产过程，开发研究马蹄汁的澄清工艺及其工艺条件，结果表明：最佳工艺条件为果胶酶用量0.276%、明胶用量0.034%、操作温度50℃、pH值5.0。
The sensory quality of the water chestnut juice was influenced by its turbid state caused from colloidal granule.
荸荠汁由于含有多种胶体微粒而呈浑浊态，影响其感官品质。
Canned Chinese chestnut is the largest sales of Chinese chestnut products, however, kernel browning and turbid canned juice are two big problems that restrict its industrialization development.
板栗罐头是我国产量最大的一种板栗制品，但栗仁褐变、汤汁浑浊严重制约了板栗罐头的产业化发展。
When producing Anli pear turbid juice, the most efficious stabilizer is0.
安梨混浊果汁生产中，稳定剂以0。
Study on the techniques of producing Anli turbid juice
安梨混浊果汁的生产工艺研究