Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method

doi:10.13386/j.issn1002-0306.2013.15.063

Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method[J]. Science and Technology of Food Industry, 2013, (15): 190-192. DOI: 10.13386/j.issn1002-0306.2013.15.063

Citation:

Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method[J]. Science and Technology of Food Industry, 2013, (15): 190-192. DOI: 10.13386/j.issn1002-0306.2013.15.063

Citation:

Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method[J]. Science and Technology of Food Industry, 2013, (15): 190-192. DOI: 10.13386/j.issn1002-0306.2013.15.063

Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method

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In order to increase the jujube juice yield, the complex enzyme ( pectinase∶ cellulase = 1 ∶1) was used to treat winter jujube.The effect of enzyme dosage, temperature and time on the yield of jujube juice were studied. Based on the single factor experiment, response surface method was used to optimize the preparation conditions. The optimal conditions were complex enzyme 0.0156% , temperature 29℃ and time 20.8min. Under these conditions, the jujube juice yield was 72.4%.So enzymolysis method was a suitable method for increasing the yield of jujube juice.

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Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method

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