Effects of different clarification on the quality of emblica fruit juice

Three clarifying methods of cold treatment method, compound enzyme method and gelatin fining were tested to clarify emblica fruit juice. The results showed as follows: Cold treatment method had little influence on Vc content and SOD activity, but clarification effect was poor, with clarifying treatment 12 h, browning degree was reduced by 12% and light transmittance rose 3%;Clarification effect of compound enzyme was remarkable, and compound enzyme method had much less effect on Vc content and SOD activity, with clarifying treatment 3 h, browning degree was reduced by 44%, light transmittance rose 10%, loss of Vc content was 4% and loss of SOD activity was 5%; Gelatin fining achieved good effect, with clarifying treatment 4 h, browning degree was reduced by 56%,light transmittance rose 13%, loss of Vc content was 8% and loss of SOD activity was 12%.