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以涩柿为原料，研究了柿汁过滤的处理温度、澄清剂选择和最适澄清条件的确定等生产柿澄清汁的关键技术。结果表明：柿法过滤的加热温度以６０ ℃为宜，９ 种澄清剂中聚酰胺澄清效果最好，澄清的最适条件为：先用１．５％ 的聚酰胺在４５ ℃下处理柿汁２０ ｍ ｉｎ，再用０．３％ 的果胶酶处理，可取得很好的效果。
Astringent persimmon was used as raw material to study the key technologies of persimmon juice clarification, such as the treatment temperature of persimmon juice, the choice of clarifier and the determination of the optimum clarification conditions. The results showed that the heating temperature of persimmon filtration was suitable at 60 ℃. The clarification effect of polyamide was the best among the nine clarifiers. The optimum conditions of clarification were as follows: first, 1.5% polyamide was used to treat persimmon juice at 45 ℃ 20 m in, and then 0.3% pectinase treatment, can achieve good results.