Study on Preparation Process of Jujube Juice with Pectinase Enzymolysis
LU Jian-kang
ZHENG Xiao-dong
LI Shu-gang
ZHONG Wei-di
AI Ming-yan
Abstract：In this paper, using jujube as raw materials, the preparation process of jujube juice by pectinase extraction method was studied. The effect of pectinase addition amount, enzymolysis time, enzymolysis temperature and pH value on the soluble solids content was mainly studied. Results showed that the optimum pectinase enzymolysis parameters were: pectinase addition amount 0.3%, enzymolysis time 4h, enzymolysis temperature 55℃ and pH 3.5. Under these optimal preparation conditions, the soluble solids content of jujube juice was 15.87% with excellent flavor and color.
Keywords：Jujube juicepectinaseenzymolysis
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 15-19 )