Abstract:

The clarification of ‘Mi Zao’ jujube juice was investigated using blanching followed by pectin treatment. The
optimum blanching conditions were determined as 95 ℃ and 3 min, and the browning index of the jujube juice blanched
under the optimized conditions was 0.124 and juice yield was 56.0%. The optimum enzymatic treatment conditions were
found to be an enzyme dosage of 0.12 g/100 mL, 55 ℃, 2.5 h and pH 3.5. After the optimized treatment, the clarity and
turbidity were 93.24% and 78.32, respectively, and pectin test was negative.

Key words: blanching；pectinase；clarification；‘Mi Zao&rsquo, jujube