摘要：This research was carried out to determine to the sufficient gelling and bleaching agents for the white hard “pekmez” production. Clarified and filtered grape juice which has 26% total soluble solids was concentrated to a brix content of 76% by using vacuum methods. These liquid grape “pekmez” gelatination trials have been carried out with carboxymethylcellulose (CMC) and high and low methoxyl pectins (HMP, LMP). It has been found that sufficient gelatination could be achieved using less than 0.5% (apr. 0.4) CMC and 1% for both pectins. Egg white and soapwort juice have been used for bleaching of “pekmez”s. The optimum ratio of soapwort for bleaching were 2% and 1.5% when used with CMC and both pectins, respectively. The optimum egg white ratios were 2% and 3% when used with CMC and pectins, respectively.
