刚榨出的新鲜果汁,由于悬浮着细胞器和细胞壁碎片,都会出现天然的混浊。消费者喜欢带有混浊的果汁饮料,因此,当果汁配方中不含果汁(配制饮料)或所含果汁量甚少时,为了赋予其混浊的外观,必须添加少量混浊剂。 柑桔果汁饮料在饮料消费构成中占有很大的比重。柑桔果汁中混浊物的主要成分是脂类、蛋白质、果胶、半纤维素、纤维素等,其颗粒大小为 Just squeezed fresh fruit juice, due to the suspension of organelles and cell wall debris, will appear natural turbidity. Consumers like to have a cloudy fruit juice drink, so when the juice formula does not contain fruit juices (formulated drinks) or contains very little fruit juice, a small amount of clouding agent must be added to give it a turbid appearance. Citrus juice drinks constitute a large proportion of beverage consumption. The main components of the opacity of citrus juice are lipids, proteins, pectin, hemicellulose, cellulose and the like, and the particle size is