关键词: 果汁；酶制剂；果胶酶

Abstract:

Fruit juice is important beverage with abundant nutrients. Some problems, however, were existed in juice production, such as high pulp viscosity, low squeezing efficiency, hard to clarify, and bitterness of some juice. As all known, adding enzyme into juice is an effective way to resolve these problems. Presently, lots of enzymes have been applied in juice processing, such as pectinase,amylase,cellulase,oxidoreductase and naringinase, etc., of which pectinase was most widely used. This paper briefly reviewed the source and applied effect of pectinase, the development of some novel enzyme preparations, and made comments for future research on enzymes used in fruit juice processing.

Key words: fruit juice, enzyme, pectinase