Limpidity Action on the Apple Juice of Penicillium chrysogenum Q176

Difference of Limpidity Effect of Apple Species and its Quality

Abstract

Limpidity of apple juice was tested effecting 0.2% enzyme product obtained from bran Koji Penicillium chrysogenum Q 176 to natural apple juice at 40°C and 50°C.
Among the 5 species conducted, “Ko-gyo-ku” and “Golden delicious” showed the finest limpidity effect. Better effect was obtained at about 40°C rather than 50°C, effecting duration was found to exist between 10 to 15 minutes except the case of “Delicious.”