The technological process of turbid persimmon juice was studied by deastrigency, enzymatic hydrolysis and blending with persimmon as the main material. Influencing factors and level deployment of fruit juice were obtained through the single factor experiment, and the optimum technology of the turbid persimmon juice was also obtained through the response surface methodology of the orthogonal experiment which was designed by the Design-Expert software. The results showed that the optimum deployment technology of the turbid persimmon juice was 0.5 g·kg-1 addition of the stabilizer, 263 g·kg-1 fruit juice content, 0. 8 g·kg-1 addition of the citric acid, 100 g·kg-1 addition of the sugar, the turbid persimmon juice made by this technology was bright in color, agreeable in sweet and sour and particular with the persimmon flavor. The products contain rich dietary fiber, vitamin and protein.%研究了以柿子为原料,经脱涩、酶解取汁,汁液调配制取混浊型柿子果汁的工艺过程.通过单因素试验确定了影响果汁调配的主要因素和水平,利用Design-Expert软件设计了正交试验,并通过响应面分析法确定了混浊型柿子果汁调配的最佳工艺条件.结果表明,混浊型柿子果汁的最佳调配方案为:稳定剂添加量为0.5g· kg-1、果汁含量为263 g· kg-1、柠檬酸添加量为0.8g· kg-1、糖添加量为100 g·kg-1.该工艺所生产的混浊型柿子果汁色泽鲜丽,具有柿果典型的风味,酸甜适口,产品中膳食纤维、维生素、蛋白质含量丰富.
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