Abstract: We address the processing technology of a clarified pomegranate and hawthorn compound fruit beverage. Single factor experiment shows that the sensory quality of the compound juice is optimal for the mass ratio of pomegranate juice and hawthorn juice of 4：1. We compare three clarifying methods such as diatomite, pectinase and chitosan with transmittance as an index. Results demonstrate that the clarifying effect gradually decreases for pectinase, chitosan and diatomite. The storage stability of the compound juice clarified by pecinase is better than that clarified by diatomite and chitosan. Orthogonal test is employed to optimize the clarifying process. Results indicate that the clarifying effect of the compound juice is best under the conditions of the pectinase amount of 0.08%, enzymatic hydrolysis temperature of 45℃ and enzymatic hydrolysis time of 1.5 ~ 2.0 h.

Key words: diatomite, compound fruit beverage, chitosan, pectinase, Pomegranate, Hawthorn, clarification