Optimum technology of preparing mulberry juice by compound enzymolysis method

The conditions of preparing mulberry juice by compound enzymolysis were studied. The pectinase and cellulose were regard as compound object by selecting of enzymes. On the basis of single-factor-test,process parameters of mulberry juice were optimized by combination experiments,with response surface methodology analysis was employed to explore the effect of the ratio of enzyme complex,enzymolysis solution p H,enzymolysis hydrolysis temperature,enzymolysis time on the yield of mulberry syrup. The results showed that the optimal parameters were as follows:the ratio of enzyme complex was 1.0 ∶1.36,enzymolysis p H5.0,enzymolysis temperature 49.5 ℃,enzymolysis time 2.6 h,the juice yield was 86.13%,compared with the pectinase enzyme hydrolysis rate increased by10.92%.