FIELD: food-processing industry. SUBSTANCE: method involves washing persimmon fruits; grinding fruits while mixing until homogeneous thick mass is produced; introducing into resultant ground mass adsorbent, such as European elder, in an amount of 0.1-0.15% by weight of fruits; separating juice. Method allows persimmon juice free of flesh to be obtained. EFFECT: increased efficiency and improved nutritive qualities of juice. 3 cl, 2 ex
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