橙汁混浊态丧失机理的研究进展

橙汁混浊态的丧失是影响橙汁消费的重要原因。综述了果胶酯酶、橙汁混浊物等对橙汁混浊态影响的研究进展，旨在改善橙汁及其饮料的质量及为其它混浊汁研究提供一定理论依据。

Progress in study on loss mechanism of cloudy appearance in orange juice

The loss of cloudy appearance is a major factor that adversely affects the consumption of orange juice. In the paper, the progress in the study of the influence of pectinesterase, juice clouds, etc. on the cloudy appearance in orange juice is reviewed with a view of making some improvements in the quality of orange juice and beverages containing it, and providing some theoretical references for the researches on other cloudy juices.