Optimization of Enzymatic Hydrolysis on Vegetable Juice of Carrot,Tomato,Cucumber and Celery

Objective:To optimize the technologiacal parameters of enzymolysis process on the vegetable juice of carrot,tomato,cucumber and celery juice. Methods:Pectinases and cellulases were added into the vegetable juice for enzymolysis during the juice extraction. Single factor experiments and orthogonal tests were conducted to optimize the enzymolysis conditions(enzymolysis time,enzyme addition,enzymolysis temperature)using juice yield and turbidity as the indexes. Results:The optimal enzymolysis conditions were as follows. For the treatment of carrot juice,enzymatic treatment time was 60 min with 0.4% pectinase at temperature of 40 ℃. Under these conditions,the obtained extraction rate and turbidity of carrot juice were 84.7% and 54.3 NTU. For the treatment of tomato juice,treatment time was 40 min with 0.2% pectinase at temperature of 40 ℃. Under the conditions,the obtained extraction rate and turbidity of tomato juice were 95.1% and 36.3 NTU. For the treatment of cucumber juice,reaction time was 60 min with 0.5% pectinase at temperature of 40 ℃. Under the conditions,the cucumber juice extraction rate and turbidity were 93.2% and 60.7 NTU. For the treatment of cucumber juice,reaction time was 60 min with 0.4% cellulase at temperature of 40 ℃. Under the conditions,the cucumber juice extraction rate and turbidity were 92.1% and 33.3 NTU. Conclusion:The vegetable juice with such optimal enzymolysis parameters were tasteful with attractive color with exploring value to be used as materials for production of fruit and vegetable or combined vegetable juice beverages.