Abstract: Microwave preheating and enzymatic clarification were used in the production process of concentrated Dangshan crisp pear juice. It was found that the juice yield of the Dangshan crisp pear preheated by microwave for 40 s is 91.46%,and the transparent effect is also increased to some degree. The optimal clarifying conditions are complex pectinase amount 0.02%,clarifying time 12 hours and temperature 50 ℃. Under these conditions,the transparency is 97.4%. After the clarification,the glucose content is 5.569%,and the loss quantity of vitamin C is 3.18 mg/100 g and the loss rate is 14.36%,while the content of vitamin C is 22.14 mg/100g before the clarification.

Key words: Dangshan crisp pear, juice, clarification, browning, sterilization