Research on the Processing Technology of Cloudy Green Jujube Juice Produced by Enzymatic Hydrolysis

摘要

Processing technology of cloudy green jujube juice produced by enzymatic hydrolysis was investigated. The optimum processing parameters were made by L_9(3~4) orthogonal design, and the important indexes were ascorbic acid (AA) content, turbidity and turbidity retention rate. The best conditions were that, enzyme mixture ratio (pectinase: cellulase) 1:3,enzyme concentration 0.0025%,the ratio of material to water 1:2.3 and enzymatic time 13 min. The results showed that the cloudy juice produced by enzymatic hydrolysis had improved cloud stability.