Optimization of Enzyme-hot Extroction Process for Improving Juice Yield of Aronia melanocarpa

In order to improve the juice yield of Aronia melanocarpa juice, the juice yield was calculated based on the soluble solid content of Aronia melanocarpa raw fruit, and the Aronia melanocarpa extraction process was optimized. The juice was firstly extracted by enzymatic hydrolysis, and the obtained pomace was further juiced by hot dip extraction method. On the basis of the single factor experiment separately, the orthogonal test and response surface test were used to optimize the process of enzymatic hydrolysis and hot leaching. The results showed that the optimum conditions for enzymatic hydrolysis of Aronia melanocarpa juice were as follows:enzyme addition 0.20%, enzymolysis time 2 h, and enzymolysis temperature 50℃. Under the optimum extraction process conditions, the juice yield of Aronia juice was 77.70%±0.88%. The optimum process conditions were a water to material ratio of 21:1, extraction temperature of 63℃, extraction time of 4.2 h. The total juice yield was 94.07%±0.19% when the extract was mixed with the juice obtained after the enzymatic hydrolysis. The total juice yield after enzymatic-thermal extraction was about 37% higher than that of the juice only process (the juice yield was 57%).