FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (1): 88-91.
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PAN Si-Yi, WANG Ke-Xing
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Abstract: The re-precipitation cause and removing method for mulberry juice were studied.The results showed that precipitatesduring storage of mulberry juice were protein,tannin and ash.If bentonite was used to eliminate sediment,the optimum conditionswere 0.30‰ bentonite,50℃ and 45min.
Key words: mulberry juice, re-precipitation, purify method
PAN Si-Yi, WANG Ke-Xing. Study on Re-Precipitation Cause and Removing Methed for Mulberry Juice[J]. FOOD SCIENCE, 2004, 25(1): 88-91.
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