Production of clear guava nectar

Summary Three fining methods were tested for use in producing clarified guava nectar. The enzyme hydrolysis method, especially treating the guava purée with 1000ppm of pectinase at 50°C for 3 h, accomplished satisfactory clarification but caused severe losses in volatile components, pre‐treating the purée with 100ppm of pectinase for 1 h greatly facilitated the subsequent bentonite or ultrafiltration clarification processes, and both the bentonite treatment and the ultrafiltration process yielded clarified product, but the ultrafiltered product had less loss of volatiles. However, to achieve storage stability, a membrane of lower than 100000 dalton molecular weight cut‐off should be used.